Chicken Zucchini Stir Fry is one of those unbeatable weeknight wonders that truly delivers on color, crunch, and flavor in just 30 minutes. Juicy slices of chicken breast, tender-crisp zucchini, and sweet red bell pepper get kissed by garlic, ginger, and a glossy, savory sauce—making this dish irresistibly good and surprisingly light. Whether you’re seeking a quick, healthy dinner or an Asian-inspired dish the whole family will love, this stir fry brings excitement to the table and transforms humble ingredients into a meal worth savoring.
Ingredients You’ll Need
Every ingredient in this dish has a special role—from the vibrant veggies to the umami-packed sauces, each one is chosen to balance taste, add nutrition, and make Chicken Zucchini Stir Fry truly unforgettable. These essentials keep the recipe easy and approachable without sacrificing the wow factor.
- Chicken breast: Thinly sliced boneless, skinless chicken breast gives a juicy, lean base that soaks up all the flavors.
- Soy sauce (or tamari): Adds deep savory notes and saltiness; tamari keeps it gluten-free if needed.
- Oyster sauce: Brings a rich, slightly sweet depth you can’t replicate with anything else.
- Hoisin sauce: Lends sweetness and a glossy finish to the stir fry—don’t skip it!
- Sesame oil: Just a splash perfumes the dish with nutty aroma.
- Cornstarch: Helps the chicken get extra tender and gives the sauce its silky texture.
- Vegetable oil: Perfect for high-temperature stir frying without adding flavor.
- Zucchinis: Sliced half-moons add color, freshness, and a mild sweetness.
- Red bell pepper: Brings cheerful color and a subtle crunch.
- Garlic: Two cloves, finely minced, provide aromatic punch.
- Fresh ginger: Grated for a zesty, warming background flavor that lifts the whole dish.
- Green onions: Sliced for a mild oniony bite and gorgeous garnish.
- Sesame seeds (optional): Sprinkle for a nutty crunch and visual flair if you like.
How to Make Chicken Zucchini Stir Fry
Step 1: Marinate the Chicken
Start things off by tossing your sliced chicken with a bit of soy sauce, cornstarch, and sesame oil in a medium bowl. This quick marinade not only flavors the meat but also gives it that signature velvet-soft stir fry texture. Just ten minutes makes all the difference, so set aside while organizing the rest of your ingredients.
Step 2: Mix Up the Sauce
In a small bowl, combine the remaining soy sauce, the oyster sauce, and hoisin sauce. Give it a quick mix with a fork or small whisk—this trio is your stir fry’s secret weapon, infusing everything with irresistible umami and a sticky, shiny finish.
Step 3: Sear the Chicken
Heat the vegetable oil in a large skillet or wok over medium-high. When it’s nice and shimmering, add your marinated chicken in an even layer. Sear for 4 to 5 minutes, flipping once, until golden and cooked through. Take the chicken out and set aside, but leave all the flavorful bits behind in the pan.
Step 4: Stir Fry the Veggies
In the same pan, toss in your zucchini slices and red bell pepper. Stir-fry for about 3 to 4 minutes until they’re just tender but still have a bit of crunch—the goal is vibrant, not mushy! This quick cook preserves color and creates that irresistible texture.
Step 5: Add Aromatics
Add minced garlic, grated ginger, and sliced green onions directly to the pan and keep stirring for just a minute. The fragrance will hit you and instantly make the kitchen smell like your favorite Asian takeout (only better!).
Step 6: Bring Everything Together
Return the chicken to the skillet, then pour in your premixed sauce. Stir to coat every bite, and cook for another 2 to 3 minutes until everything’s glossy, piping hot, and beautifully combined. If you love spice, now’s the perfect moment to add a pinch of red pepper flakes or a squiggle of sriracha.
How to Serve Chicken Zucchini Stir Fry
Garnishes
A sprinkle of sesame seeds over the top is the classic finishing touch—they add both crunch and a striking contrast. If you’re feeling extra, scatter a few more green onion slices or even a handful of roughly chopped fresh cilantro for color and zest.
Side Dishes
This Chicken Zucchini Stir Fry loves to mingle with a steaming bowl of jasmine rice, nutty brown rice, or even fluffy quinoa. For a lighter, low-carb option, pile it over cauliflower rice or crisp lettuce leaves for wraps—both soak up the sauce beautifully.
Creative Ways to Present
Try serving the stir fry family-style on a big platter to let everyone dig in, or portion it out in individual bowls topped with a sunny-side up egg for a nourishing twist. Leftovers can be tucked into a whole grain wrap with extra greens for a delicious lunch the next day.
Make Ahead and Storage
Storing Leftovers
Cool any leftovers quickly and transfer them to an airtight container. Stored this way in the fridge, Chicken Zucchini Stir Fry stays fresh and tasty for up to three days—the sauce keeps everything juicy.
Freezing
While the texture of zucchini can soften after freezing, you can absolutely freeze this dish. Place the cooled stir fry into freezer-safe containers, removing as much air as possible. Freeze for up to two months and thaw overnight in the refrigerator before reheating for best results.
Reheating
To bring your Chicken Zucchini Stir Fry back to life, gently reheat in a skillet over medium heat, adding a splash of water or broth to loosen the sauce. The microwave works as well, just heat in short bursts and stir so everything warms evenly.
FAQs
Can I substitute another protein for the chicken?
Absolutely! Try swapping in thinly sliced beef, shrimp, or even tofu for a vegetarian take—just adjust cook times as needed. The sauce and veggies pair beautifully with all sorts of proteins.
Is this Chicken Zucchini Stir Fry spicy?
By default, it’s mild and kid-friendly, but you’re in control of the heat. For extra spice, add red pepper flakes, diced fresh chili, or a squeeze of sriracha when tossing everything together.
How do I keep the veggies crisp?
The best way is to cook the vegetables over fairly high heat and for a short period—just until they’re barely tender. This keeps them bright, retain their crunch, and ensures your stir fry is nothing short of restaurant-worthy.
Can I meal prep this stir fry?
Definitely! Prep the chicken, sauce, and vegetables up to a day ahead and keep them separate in the fridge. When ready, stir fry everything fresh for the best texture, or cook completely then store individual portions for grab-and-go lunches.
What if I don’t have oyster or hoisin sauce?
You can substitute oyster sauce with extra soy sauce plus a dash of sugar for sweetness. For hoisin, try a blend of soy sauce, a splash of vinegar, and a spoonful of honey or brown sugar. The flavors won’t be identical but will still deliver a tasty Chicken Zucchini Stir Fry!
Final Thoughts
If you’re searching for a dinner that’s as speedy as it is satisfying, Chicken Zucchini Stir Fry really is a must-try. With its easy ingredients, vibrant veggies, and irresistible sauciness, it’s a dish you’ll want to cook again and again. Give it a go—you might just discover a new favorite for your dinner rotation!
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Chicken Zucchini Stir Fry Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A delicious and easy-to-make Chicken Zucchini Stir Fry with a flavorful blend of soy sauce, oyster sauce, and hoisin sauce. This Asian-inspired dish is packed with tender chicken, crisp vegetables, and aromatic seasonings.
Ingredients
Chicken Stir-Fry:
- 1 pound boneless, skinless chicken breast, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
Vegetables:
- 2 medium zucchinis, sliced into half-moons
- 1 red bell pepper, sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 green onions, sliced
Garnish:
- sesame seeds for garnish (optional)
Instructions
- Marinate Chicken: Toss chicken with 1 tablespoon soy sauce, cornstarch, and sesame oil. Marinate for 10 minutes.
- Prepare Sauce: Mix remaining soy sauce with oyster sauce and hoisin sauce in a bowl; set aside.
- Cook Chicken: Heat vegetable oil in a skillet. Cook chicken until browned. Remove and set aside.
- Stir-Fry Vegetables: In the same skillet, cook zucchini, bell pepper, garlic, ginger, and green onions until tender.
- Combine & Serve: Return chicken to the pan, add sauce, and stir-fry until well coated. Serve hot, garnished with sesame seeds.
Notes
- For extra heat, add red pepper flakes or sriracha.
- Pairs well with rice, quinoa, or cauliflower rice.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 290
- Sugar: 5g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 75mg
