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
Scale
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
