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
Scale
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
