Description
A quick and healthy chicken zucchini stir fry recipe that’s perfect for a busy weeknight. Tender chicken strips, crisp zucchini, and flavorful bell peppers are stir-fried in a savory sauce, creating a delicious meal that’s ready in no time.
Ingredients
Scale
For the Stir Fry:
- 1 lb boneless, skinless chicken breast, cut into thin strips
- 2 medium zucchinis, sliced into half-moons
- 1 red bell pepper, sliced
- 2 cloves garlic, minced
For the Sauce:
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 1/4 cup chicken broth
- 1 tablespoon olive oil
- 1 teaspoon sesame oil
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 green onions, sliced for garnish
- Sesame seeds for garnish
Instructions
- Prepare the Sauce: In a small bowl, combine soy sauce, oyster sauce, cornstarch, chicken broth, and sesame oil; set aside.
- Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Add chicken strips, season with black pepper, and cook for 4-5 minutes; set aside.
- Stir-Fry Vegetables: In the same skillet, add garlic, zucchini, and red bell pepper; stir-fry for 3-4 minutes.
- Combine and Serve: Return chicken to the skillet, pour in the sauce, and cook for 1-2 minutes until thickened. Garnish with green onions, sesame seeds, and red pepper flakes. Serve hot.
Notes
- For extra flavor, marinate the chicken in part of the sauce for 15 minutes before cooking.
- You can swap zucchini for yellow squash or add mushrooms for variety.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 220
- Sugar: 4g
- Sodium: 420mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 65mg
