If you’re searching for a dish that combines vibrant veggies, tender bites of chicken, and a savory sauce, look no further than this Chicken Zucchini Stir Fry. It’s the kind of recipe that brings the sizzle and color of your favorite takeout right to your own kitchen, but with fresher ingredients and in less time than it takes to order delivery. Each forkful is a burst of flavor, texture, and wholesome goodness that makes it perfect for busy weeknights or when you want something a little special without any fuss.
Ingredients You’ll Need
This recipe keeps things deliciously simple, relying on a handful of essential ingredients that work together to create incredible depth and balance. Every component, from crisp veggies to the umami-packed sauce, plays an important role in making this Chicken Zucchini Stir Fry shine.
- Chicken breast: Lean and tender, it cooks quickly and soaks up all the savory flavors.
- Zucchini: Sliced into half-moons for the perfect bite, its mild sweetness and soft crunch complement the chicken beautifully.
- Red bell pepper: Adds a pop of color and a subtle, sweet crunch that brightens the whole dish.
- Vegetable oil: Divided for stir-frying the chicken and veggies; use any neutral oil you love.
- Garlic: Freshly minced for pungent aroma and depth of flavor.
- Fresh ginger: Gives the stir fry a zingy, warming note that’s simply irresistible.
- Low-sodium soy sauce: The salty, umami-rich backbone of the sauce—go for low-sodium to keep things balanced.
- Oyster sauce: Adds a deep, savory complexity and just a hint of sweetness.
- Hoisin sauce: Brings a touch of sweetness and an unmistakable Asian flair.
- Cornstarch mixed with water: This quick slurry thickens the sauce to glossy perfection.
- Sesame oil: Just a drizzle at the end infuses the whole dish with a nutty aroma.
- Salt and pepper: Season the chicken to highlight its natural flavor.
- Sesame seeds and chopped green onions (optional): For garnish, these add color and a little crunch to finish things off.
How to Make Chicken Zucchini Stir Fry
Step 1: Sear the Chicken
Start by heating one tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once the oil shimmers, add your bite-sized chicken pieces and season with a little salt and pepper. Stir occasionally for about 5 to 6 minutes, until the chicken is cooked through and just starting to brown. Remove the chicken from the pan and set it aside—you’ll add it back in later for maximum juiciness.
Step 2: Stir-Fry the Veggies
In the same pan, add the remaining tablespoon of oil. Toss in the sliced zucchini, red bell pepper, minced garlic, and ginger. Stir-fry for 3 to 4 minutes. You want the vegetables to be tender-crisp—softened, but still vibrant and with a bit of bite. The garlic and ginger will fill your kitchen with an amazing aroma!
Step 3: Bring It All Together
Return the cooked chicken to the skillet with the vegetables. In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, cornstarch slurry, and sesame oil until smooth. Pour this mixture into the pan, tossing everything to coat. Let it cook for another 1 to 2 minutes, just until the sauce thickens and clings to every piece of chicken and veggie. That glossy finish is what makes this Chicken Zucchini Stir Fry so irresistible!
Step 4: Garnish and Serve
Take the pan off the heat and, if you’d like, sprinkle with sesame seeds and chopped green onions for a final burst of flavor and color. Serve immediately while piping hot, ideally over a bed of fluffy rice or noodles to soak up all that delicious sauce.
How to Serve Chicken Zucchini Stir Fry
Garnishes
A sprinkle of toasted sesame seeds and a handful of freshly chopped green onions are all you need to make your Chicken Zucchini Stir Fry pop. These simple garnishes not only add a beautiful visual contrast but also provide a subtle crunch and extra layer of flavor. Feel free to add a few chili flakes if you want a little heat!
Side Dishes
This stir fry is fantastic piled over steamed jasmine or brown rice, but you can also serve it with rice noodles or even quinoa for a wholesome twist. For an extra dose of veggies, consider pairing with a crisp Asian slaw or a side of sautéed bok choy.
Creative Ways to Present
Turn your Chicken Zucchini Stir Fry into a fun, interactive meal by serving it family-style in a large bowl, letting everyone help themselves. Or, for a lighter option, spoon the stir fry into lettuce cups for a crunchy, hand-held twist. It also makes a delicious filling for wraps or rice paper rolls!
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Zucchini Stir Fry holds up beautifully in the fridge for up to three days. Store it in an airtight container to keep everything fresh and prevent the sauce from thickening too much. The flavors actually deepen overnight, making for a fantastic next-day lunch!
Freezing
While this dish is best enjoyed fresh, you can freeze it if you need to. Let the stir fry cool completely, then transfer to a freezer-safe container. Freeze for up to two months. Be aware that the texture of the zucchini may soften a bit upon thawing, but the flavor will still be delicious.
Reheating
To reheat, simply warm your Chicken Zucchini Stir Fry in a skillet over medium heat, adding a splash of water to loosen the sauce if needed. Microwave reheating also works in a pinch, but the stovetop will help preserve the texture of the veggies and chicken.
FAQs
Can I use chicken thighs instead of chicken breast?
Absolutely! Chicken thighs are a fantastic substitute, offering even more juiciness and flavor. Just make sure to cut them into bite-sized pieces and cook until fully done.
Is there a vegetarian option for this recipe?
Definitely. Swap the chicken for firm tofu or even tempeh. You can also double up on the veggies—think mushrooms, snap peas, or broccoli—for a colorful vegetarian stir fry.
How do I make this Chicken Zucchini Stir Fry spicier?
If you love heat, stir in some chili flakes, sriracha, or a dash of chili oil with the sauce. You can also add fresh sliced chilies with the veggies for an extra kick.
Can I prep any ingredients in advance?
Yes! You can slice all the veggies and even cut the chicken a day ahead. Store them separately in airtight containers in the fridge, so all you have to do is cook and assemble when you’re ready.
What’s the best way to keep the vegetables crisp?
The key is to stir-fry the veggies quickly over high heat and not overcrowd the pan. This keeps them tender-crisp and vibrant, instead of soft and mushy.
Final Thoughts
There’s a reason this Chicken Zucchini Stir Fry has become a go-to in my kitchen—it’s quick, full of flavor, and endlessly adaptable. I hope you’ll give it a try and make it your own. Gather your ingredients, fire up your skillet, and enjoy every savory, colorful bite!
Print
Chicken Zucchini Stir Fry Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Chicken Zucchini Stir Fry is a quick and healthy Asian-inspired dish featuring tender chicken breast, crisp zucchini, and sweet red bell pepper tossed in a savory sauce made from soy, oyster, and hoisin sauces. Perfect for a flavorful weeknight dinner, it is easy to prepare and pairs wonderfully with rice or noodles.
Ingredients
Protein
- 1 pound boneless, skinless chicken breast cut into bite-sized pieces
Vegetables
- 2 medium zucchinis sliced into half-moons
- 1 red bell pepper sliced
- 2 cloves garlic minced
- 1 tablespoon fresh ginger minced
Oils and Sauces
- 2 tablespoons vegetable oil, divided
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon cornstarch mixed with 2 tablespoons water
- 1/2 teaspoon sesame oil
Seasoning and Garnish
- Salt and pepper to taste
- Optional sesame seeds for garnish
- Optional chopped green onions for garnish
Instructions
- Cook the Chicken: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the chicken pieces and season them lightly with salt and pepper. Cook the chicken for 5-6 minutes, stirring occasionally, until it is cooked through and lightly browned. Remove the chicken from the skillet and set it aside.
- Stir-Fry the Vegetables: Using the same skillet, add the remaining tablespoon of vegetable oil. Add the sliced zucchini, red bell pepper, minced garlic, and fresh ginger. Stir-fry the vegetables for 3-4 minutes until they are tender yet still crisp.
- Combine Chicken and Vegetables: Return the cooked chicken to the skillet with the vegetables, mixing them gently to combine.
- Add the Sauce: In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, cornstarch slurry, and sesame oil. Pour this sauce mixture over the chicken and vegetables in the skillet. Toss everything well to evenly coat all ingredients.
- Thicken the Sauce: Continue cooking for another 1-2 minutes, stirring frequently, until the sauce thickens slightly and clings to the chicken and vegetables.
- Garnish and Serve: Remove from heat and garnish with sesame seeds and chopped green onions if desired. Serve hot over steamed rice or your favorite noodles.
Notes
- You can swap chicken breast for chicken thighs for a juicier meat or substitute tofu for a vegetarian option.
- Add mushrooms, snap peas, or other favorite vegetables to increase the veggie content.
- Adjust the sauce by adding chili flakes or sriracha for some heat according to your taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 720mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg
