If you’re craving something bold, colorful, and super satisfying but low on fuss, Chicken Zucchini Stir Fry is going to become your new dinnertime hero. With tender strips of chicken, crisp-tender zucchini, bell peppers, and a garlicky, gingery sauce that clings to every bite, this stir fry is as exciting to eat as it is speedy to whip up. It’s one of those recipes that transforms basic ingredients into a knockout meal, and you’ll love having it in your weeknight rotation. Plus, this is the kind of dish where you get bright veggies, lean protein, and a deliciously savory finish all in one happy pan.
Ingredients You’ll Need
The magic of Chicken Zucchini Stir Fry is that every ingredient has its time to shine, contributing to the dish’s vibrant taste and quick-cooked texture. These staples are easy to find, and each one brings its own special note to this Asian-inspired dinner.
- Chicken breasts: Lean, juicy protein that absorbs all those tasty sauces and cooks up quickly.
- Zucchinis: Their mild flavor and soft bite are perfect for soaking up the bold stir-fry sauce.
- Red bell pepper: Adds a gorgeous pop of color and natural sweetness that balances the dish.
- Garlic: A key flavor booster for that quick, aromatic depth.
- Fresh ginger: Gives the stir fry a subtle zing and warmth that really wakes up the palate.
- Low-sodium soy sauce: The backbone of the sauce, giving saltiness and umami without overpowering.
- Oyster sauce: Lends a deep, savory complexity that takes the sauce to the next level.
- Hoisin sauce: Adds a touch of sweetness and a hint of spice, creating a rounded flavor.
- Cornstarch: Thickens the sauce for that glossy, restaurant-quality coating.
- Chicken broth or water: Helps create the perfect sauce texture and boosts flavor.
- Vegetable oil: High smoke point and neutral taste for fast, even stir-frying.
- Sesame oil: Just a drizzle for that unmistakable nutty aroma at the finish.
- Salt and pepper: Season to your liking, letting the other ingredients shine.
- Sesame seeds and sliced green onions (optional): Perfect for a crunchy, fresh garnish right before serving.
How to Make Chicken Zucchini Stir Fry
Step 1: Make the Stir Fry Sauce
In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, chicken broth (or water), and cornstarch until it’s silky smooth. This sauce is the secret to bringing all the flavors together and giving your Chicken Zucchini Stir Fry that signature glossy coating. Set it aside so it’s ready to go when the stir frying begins.
Step 2: Cook the Chicken
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Drop in the sliced chicken and spread it out in a single layer. Let it cook undisturbed until it gets some golden color, then give it a stir and finish cooking until the pieces are browned and just cooked through. This takes about 4 to 5 minutes—you don’t want to overdo it since the chicken will go back in later. Transfer the chicken to a plate.
Step 3: Sauté Garlic and Ginger
Turn the heat down to medium and add the remaining tablespoon of oil to the same pan. Add your minced garlic and ginger, stirring constantly for 30 seconds. You want the aromas to be fragrant but not burnt—this is what gives Chicken Zucchini Stir Fry its irresistible layering of flavor right from the start.
Step 4: Stir Fry the Vegetables
Add your sliced zucchini and red bell pepper to the pan. Give everything a good toss so the veggies are coated with that garlicky, gingery oil. Stir fry for about 3 to 4 minutes, just until the vegetables are crisp-tender and keep their vibrant colors. The quick cooking locks in the freshness and a little bite, rather than letting them get soggy.
Step 5: Combine Chicken and Sauce
Now, return the cooked chicken (and any juices on the plate) to the pan with the vegetables. Whisk your prepared sauce one last time, then pour it over everything in the skillet. Stir to coat all the chicken and veggies, cooking for another 1 to 2 minutes until the sauce thickens and glazes the entire stir fry. The final swirl of sesame oil adds a rich aroma right at the end. Remove from heat and get ready to serve immediately.
How to Serve Chicken Zucchini Stir Fry
Garnishes
Sprinkle on some sesame seeds and sliced green onions for a finishing touch that adds both a little crunch and an extra burst of flavor. These simple garnishes make your Chicken Zucchini Stir Fry not only taste fantastic but look Instagram-ready every time.
Side Dishes
This stir fry is terrific over steamed jasmine rice or brown rice, which soak up all the saucy goodness. If you’re leaning lower carb, serve it over cauliflower rice or even alongside some quick stir-fried noodles for a heartier meal.
Creative Ways to Present
For something special, try serving your Chicken Zucchini Stir Fry in lettuce wraps for a fresh, hand-held option. You can also toss it with soba or rice noodles to switch things up, or even scoop it onto a big platter as part of an Asian-inspired dinner spread buffet-style with friends and family.
Make Ahead and Storage
Storing Leftovers
If you have leftover Chicken Zucchini Stir Fry, simply let it cool to room temperature before transferring it to an airtight container. It’ll keep in the fridge for up to 3 to 4 days, making it perfect for meal prep or next-day lunches. The flavors actually develop more overnight, so you might like it even better the next day!
Freezing
While you can freeze Chicken Zucchini Stir Fry, keep in mind that the veggies—especially zucchini—soften after thawing. If you’re not too picky about texture, portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, you can use the microwave or toss everything back in a hot skillet with a splash of water or chicken broth to loosen the sauce. Stir fry for a couple of minutes until everything is hot, and you’ll be right back in fresh-dinner territory with minimal effort.
FAQs
Can I use other vegetables in this stir fry?
Absolutely! Feel free to toss in mushrooms, snap peas, carrots, or broccoli if you have them on hand. This Chicken Zucchini Stir Fry is super versatile, so you can clean out your fridge and still end up with a stunning meal.
Is this recipe good for meal prep?
Yes, Chicken Zucchini Stir Fry keeps very well in the fridge and heats up beautifully. Store it in individual portions for grab-and-go lunches or easy dinners during a busy week.
Can I make this dish vegetarian?
You definitely can. Swap the chicken for firm tofu or use a plant-based meat alternative. Just be sure to sauté tofu until golden and crispy before adding it to the veggies and sauce.
How do I add some heat to the stir fry?
If you love spice, stir in a pinch of red pepper flakes or a splash of sriracha while cooking the sauce. You can also serve with sliced chili or chili oil on the side for an extra kick.
What is the best way to slice the chicken for stir fry?
Slicing the chicken breasts thinly (about 1/4-inch thick) against the grain ensures each piece cooks quickly and stays tender. Freezing the chicken for 15-20 minutes first makes slicing extra easy.
Final Thoughts
There’s something endlessly satisfying about bringing bright flavors and fresh ingredients together in one skillet, and Chicken Zucchini Stir Fry nails it every time. Give this recipe a try and watch it become a regular favorite on your table—I promise, your taste buds (and your weeknight routine) will thank you!
Print
Chicken Zucchini Stir Fry Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Non-Vegetarian
Description
A quick and flavorful Chicken Zucchini Stir Fry recipe that’s perfect for a busy weeknight dinner. Tender chicken, crisp veggies, and a savory sauce come together in a delicious Asian-inspired dish.
Ingredients
For the Stir Fry:
- 1 lb boneless, skinless chicken breasts, thinly sliced
- 2 medium zucchinis, sliced into half-moons
- 1 red bell pepper, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil
- Sesame seeds and sliced green onions for garnish (optional)
For the Sauce:
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon cornstarch
- 1/4 cup chicken broth or water
Instructions
- Prepare the Sauce: In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, chicken broth, and cornstarch until smooth. Set aside.
- Cook the Chicken: Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add sliced chicken and cook for 4-5 minutes until browned and cooked through. Remove from pan and set aside.
- Stir Fry Veggies: In the same pan, add remaining oil. Sauté garlic and ginger, then add zucchini and red bell pepper. Stir fry for 3-4 minutes until just tender.
- Combine and Finish: Return the chicken to the pan. Pour the sauce over the mixture and toss everything to coat. Cook for another 1-2 minutes until the sauce thickens. Drizzle with sesame oil and remove from heat. Garnish with sesame seeds and green onions if desired. Serve hot with rice or noodles.
Notes
- You can substitute the chicken with shrimp or tofu for a different protein.
- Add mushrooms, snap peas, or broccoli for more vegetables.
- For a spicier version, add a pinch of red pepper flakes or a splash of sriracha.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 5g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg
