This Chicken Zucchini Stir Fry is the perfect quick and healthy dinner. With tender chicken, crisp zucchini, and a savory stir fry sauce, it’s a light, colorful dish that’s packed with flavor and ready in no time!

Why You’ll Love This Recipe?

If you’re craving something easy, flavorful, and nutritious, this Chicken Zucchini Stir Fry has you covered. It’s a one-pan meal that comes together in under 30 minutes, making it perfect for busy weeknights. The zucchini adds a fresh crunch, while the chicken stays juicy and tender. Plus, the stir fry sauce is simple yet delicious, bringing everything together in one satisfying bite. It’s a dish that’s sure to become a weeknight favorite!

Ingredients

2 chicken breasts, thinly sliced
2 medium zucchinis, sliced into half moons
1 red bell pepper, thinly sliced
3 tablespoons soy sauce
2 tablespoons hoisin sauce
1 tablespoon rice vinegar
1 tablespoon olive oil
1 teaspoon sesame oil
2 cloves garlic, minced
1/2 teaspoon ginger, grated
1 tablespoon sesame seeds
(You’ll find the full list of ingredients and measurements below.)

Directions

Step 1: Prepare the Sauce

In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, sesame oil, garlic, and ginger. Set aside for later.

Step 2: Cook the Chicken

Heat the olive oil in a large pan or wok over medium-high heat. Add the sliced chicken and cook, stirring frequently, until it’s no longer pink and slightly golden brown, about 5-6 minutes. Remove the chicken from the pan and set it aside.

Step 3: Sauté the Veggies

In the same pan, add the zucchini and bell pepper. Stir fry for about 3-4 minutes, just until the zucchini is tender-crisp and the bell pepper softens. Be sure not to overcook the veggies—they should still have a bit of bite to them.

Step 4: Combine and Stir Fry

Return the cooked chicken to the pan with the vegetables. Pour the sauce over everything and toss well to coat. Stir fry for another 2-3 minutes, allowing the sauce to thicken slightly and the flavors to blend together.

Step 5: Garnish and Serve

Sprinkle sesame seeds over the top of the stir fry just before serving. Enjoy with steamed rice or noodles for a complete meal!

Expert Tips and Tricks

If you like your stir fry a little spicier, try adding red pepper flakes or a drizzle of sriracha to the sauce.
For extra crunch, top your stir fry with chopped scallions or more sesame seeds.
If you don’t have hoisin sauce, you can substitute it with a mix of soy sauce and a bit of honey for sweetness.

Recipe Variations and Possible Substitutions

Swap the chicken for shrimp or tofu to make it a seafood or vegetarian stir fry.
Add other veggies like mushrooms, carrots, or snap peas for more color and texture.
Use tamari or coconut aminos for a gluten-free version of this dish.
For a richer sauce, you can add a tablespoon of peanut butter for a creamy twist.

Serving and Pairing Suggestions

Serve this stir fry over a bed of steamed jasmine rice or brown rice for a filling meal. It also pairs well with a side of crispy wontons or a light cucumber salad to balance the flavors.

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm the stir fry in a pan over medium heat until heated through, adding a splash of water if needed to loosen up the sauce.

4 FAQs

Can I make this stir fry ahead of time?
You can prep the chicken and vegetables ahead of time, but it’s best to cook the stir fry fresh to keep the veggies crisp.
Can I use frozen vegetables for this recipe?
While fresh vegetables work best, you can use frozen zucchini and bell peppers if that’s what you have on hand. Just be sure to cook them thoroughly to remove excess moisture.
Can I make this stir fry without hoisin sauce?
Yes! You can substitute hoisin sauce with a bit of soy sauce and honey or a mix of soy sauce and peanut butter for a different flavor profile.
Can I make this recipe spicy?
Absolutely! Add some sliced fresh chili peppers or a drizzle of chili paste to the stir fry sauce to give it a spicy kick.

Conclusion

This Chicken Zucchini Stir Fry is a simple, quick, and tasty meal that’s perfect for busy nights. It’s light, flavorful, and easily customizable to your taste. Whether you’re cooking for yourself or the whole family, this dish is sure to please everyone at the table!

Sizzling Chicken and Zucchini Stir Fry with Savory Flavors

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Author: Lily Carter
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings (add 2 extra servings for larger portions)
Category: Main Course, Stir Fry, Healthy
Method: Stir-frying
Cuisine: Asian-inspired
Diet: Gluten Free

Print Recipe

Description

This Chicken Zucchini Stir Fry is a healthy, quick, and flavorful dish that’s perfect for busy weeknights. Tender chicken strips are sautéed with fresh zucchini, bell peppers, and a savory stir-fry sauce, creating a deliciously light and nutritious meal. It’s packed with fresh veggies and protein, making it a well-rounded dish that’s easy to prepare in less than 30 minutes. Serve it on its own or with a side of rice for a complete meal!

Ingredients

For the chicken & marinade:
▢12 ounces boneless skinless chicken thighs(or chicken breast; sliced into small strips)
▢1 tablespoon water
▢1 teaspoon cornstarch
▢1 teaspoon oil (any neutral oil, such as vegetable or canola oil)
▢1 teaspoon oyster sauce

For the rest of the dish:

▢1 1/2 pounds zucchini(sliced in half lengthwise, then sliced on a sharp angle into thin strips)

▢1 teaspoon salt

▢1/2 cup water (or low sodium chicken stock)

▢1 tablespoon oyster sauce

▢2 teaspoons cornstarch

▢1 teaspoon light soy sauce

▢1/4 teaspoon sugar

▢1/4 teaspoon ground white pepper

▢1/4 teaspoon sesame oil

▢2 tablespoons oil (any neutral oil, such as vegetable or canola oil)

▢2 cloves garlic (chopped)

▢1 tablespoon Shaoxing wine

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Instructions

In a small bowl, add the sliced chicken, water, cornstarch, oil, and oyster sauce. Mix until the chicken has absorbed all the marinade ingredients. Set aside to marinate at room temperature for about 20-30 minutes.
Add the zucchini slices to a large bowl, and toss with the salt. Let stand for 20-30 minutes.
Meanwhile, make the sauce mixture. In a liquid measuring cup or medium bowl, combine the water (or chicken stock), oyster sauce, cornstarch, light soy sauce, sugar, white pepper, and sesame oil.
Rinse the zucchini to remove the salt. Then gently squeeze the excess liquid out of the zucchini, and set it aside.
Now you’re ready to cook! Heat your wok over high heat until it just starts to smoke, and add 1 tablespoon of the oil. Add the chicken in one layer, and allow it to sear undisturbed for 15-20 seconds. Then stir-fry until the chicken turns opaque. Remove from the wok to a plate/bowl and set aside.
To the wok, add the remaining tablespoon of oil, along with the garlic. Cook for 15 seconds, and then add the Shaoxing wine to deglaze the wok. Then add the zucchini, and stir-fry for 15 seconds.
Mix your sauce mixture to ensure the cornstarch is fully incorporated. Add it to the wok, and bring to a simmer. As it simmers, you’ll see the sauce thicken into a gravy-like consistency.
Add the chicken back to the wok, and stir-fry for another 30 seconds. The sauce should be coating the vegetables and chicken, and the zucchini should be crisp-tender. Serve immediately over steamed rice!

Notes

You can add more vegetables to this stir fry, such as carrots, snap peas, or mushrooms, depending on your preference.
For a gluten-free version, use tamari instead of soy sauce and ensure the hoisin sauce is gluten-free.
Make it spicy by adding more crushed red pepper flakes or a chopped fresh chili.
Meal prep: This dish stores well in the fridge for up to 3 days and can be reheated in the microwave or on the stove

Nutrition

Serving Size: 1 bowl
Calories: ~350 kcal
Sugar: 7g
Sodium: ~900mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 8g
Protein: 25g
Cholesterol: 50mg