If you’re craving a vibrant, healthy, and downright delicious meal that comes together in a flash, this Chicken Zucchini Stir Fry Recipe is exactly what you need. Bursting with fresh veggies and tender chicken, coated in a savory, slightly sweet sauce, this dish balances bold Asian-inspired flavors with nourishing ingredients for a weeknight dinner that feels both special and satisfying. It’s one of those go-to recipes that’s simple enough to make often but exciting enough to impress every time.
Ingredients You’ll Need
These ingredients are refreshingly straightforward yet each plays a crucial role in delivering the fantastic taste, vibrant colors, and perfect texture that make this chicken zucchini stir fry recipe so memorable. Trust me, you probably have most of these on hand already!
- Boneless, skinless chicken breasts: Thinly sliced for quick, even cooking and tender bites every time.
- Zucchinis: Sliced into half-moons to add a nice crunch and subtle sweetness that complements the chicken.
- Red bell pepper: Offers a pop of color and juicy sweetness to brighten the dish.
- Garlic: Minced to infuse the stir fry with that aromatic depth you can’t resist.
- Fresh ginger: Also minced, adding a zesty kick and warmth that elevates the flavor profile.
- Low-sodium soy sauce: Brings the salty umami base essential for an authentic Asian stir fry flavor.
- Oyster sauce: Adds a subtle sweetness and complexity without overpowering the other ingredients.
- Hoisin sauce: A hint of rich sweetness and tang, rounding out the sauce beautifully.
- Cornstarch: Helps thicken the sauce so every bite is perfectly coated.
- Chicken broth or water: Creates the sauce base and keeps things juicy.
- Vegetable oil: For stir frying, it has a neutral taste and high smoke point.
- Sesame oil: Just a teaspoon to finish with a nutty, toasty aroma that ties everything together.
- Salt and pepper: To season to taste and enhance the natural flavors.
- Sesame seeds and sliced green onions (optional): For garnish that adds crunch and freshness at the end.
How to Make Chicken Zucchini Stir Fry Recipe
Step 1: Prepare the Sauce
In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, chicken broth, and cornstarch until smooth. Setting this aside allows the cornstarch to dissolve fully, ensuring your sauce thickens perfectly during cooking.
Step 2: Cook the Chicken
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken and cook for about 4 to 5 minutes until it’s nicely browned and cooked through. Once done, remove the chicken and set it aside so it stays tender and juicy.
Step 3: Sauté Aromatics and Vegetables
In the same pan, add the remaining tablespoon of vegetable oil. Toss in the minced garlic and ginger, sautéing for about 30 seconds until you can smell that wonderful fragrance filling your kitchen. Then add the zucchini and red bell pepper, stir-frying for 3 to 4 minutes until they’re just tender but still crisp—a texture that adds a delightful contrast.
Step 4: Combine and Finish Cooking
Return the chicken to the pan with the veggies, then pour the prepared sauce over everything. Toss well to make sure every piece is coated. Let it cook for an additional 1 to 2 minutes so the sauce thickens and clings to each bite. Finally, drizzle the teaspoon of sesame oil over the stir fry for that signature nutty flavor before taking it off the heat.
How to Serve Chicken Zucchini Stir Fry Recipe
Garnishes
Sprinkle toasted sesame seeds and a handful of sliced green onions over the stir fry to add texture and a fresh pop of color. These simple garnishes elevate the dish, making it feel restaurant-worthy right at home.
Side Dishes
This dish pairs beautifully with steamed jasmine rice or fluffy white rice to soak up all the savory sauce. For a low-carb option, serve it alongside cauliflower rice or quinoa. Even noodles, like rice noodles or soba, make a fantastic base to transform this into a hearty meal.
Creative Ways to Present
For a fun twist, try serving the stir fry in crispy lettuce cups for a fresh, crunchy bite or spoon it over a bed of spiralized zucchini noodles to reinforce the veggie goodness. You can also pack it as a vibrant lunchbox meal for work or school with minimal mess and maximum flavor.
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken zucchini stir fry in an airtight container in the refrigerator, where it will stay fresh for up to 3 days. The veggies retain their crispness nicely, but it’s best to enjoy it quickly for the peak of flavor and texture.
Freezing
For longer storage, you can freeze this stir fry in a freezer-safe container for up to 2 months. Keep in mind the zucchini might soften more upon thawing, so it’s ideal for meals where texture isn’t critical. Thaw overnight in the fridge before reheating.
Reheating
Reheat your leftovers gently in a skillet over medium heat to revive crispness or microwave it covered for a quick fix. If the sauce thickens too much, splash in a bit of water or broth to loosen it as you warm it up.
FAQs
Can I use other vegetables besides zucchini and bell pepper?
Absolutely! This chicken zucchini stir fry recipe is versatile, so feel free to add mushrooms, snap peas, broccoli, or any other veggies you love. Just adjust cooking times so everything stays crisp and vibrant.
What can I use instead of chicken?
If you prefer, shrimp or tofu are excellent substitutes that absorb the sauce beautifully and cook quickly, maintaining the dish’s speedy prep time.
Is this recipe gluten-free?
To make it gluten-free, use tamari or a gluten-free soy sauce and ensure the oyster and hoisin sauces are gluten-free brands. This swap keeps all the flavor with no gluten worries.
How spicy is this dish? Can I make it spicier?
On its own, this recipe is mild and perfect for everyone. To heat things up, simply add red pepper flakes, a drizzle of sriracha, or fresh chopped chili alongside the garlic and ginger for an exciting kick.
Can I prepare this ahead of time?
You can chop veggies and slice chicken in advance to save time, but for best texture, cook everything fresh when you’re ready to eat. The sauce can be mixed early and refrigerated, too, easing your final cooking steps.
Final Thoughts
This Chicken Zucchini Stir Fry Recipe is a beautiful balance of speedy preparation, wholesome ingredients, and incredible flavor that I keep coming back to, meal after meal. It’s vibrant, nourishing, and perfect for busy days when you still want to enjoy something homemade and delightful. Give it a try, and I promise it’ll become one of your favorite quick dinners too!
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
Description
A quick and flavorful Chicken Zucchini Stir Fry featuring tender chicken breasts and fresh vegetables tossed in a savory homemade sauce. Perfect for a healthy weeknight dinner, this Asian-inspired dish combines the crunch of zucchini and bell peppers with the rich flavors of garlic, ginger, and soy-based sauces, all cooked easily on the stovetop.
Ingredients
Protein
- 1 lb boneless, skinless chicken breasts, thinly sliced
Vegetables
- 2 medium zucchinis, sliced into half-moons
- 1 red bell pepper, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
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
Oils and Seasoning
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil
- Salt and pepper to taste
Garnish (optional)
- Sesame seeds
- Sliced green onions
Instructions
- Prepare the Sauce: In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, chicken broth, and cornstarch until smooth to create the stir fry sauce. Set aside.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken breasts and cook for 4-5 minutes until browned and fully cooked. Remove the chicken from the pan and set aside.
- Sauté Aromatics: In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and ginger, sautéing for about 30 seconds until fragrant but not burnt.
- Cook Vegetables: Add the sliced zucchinis and red bell pepper to the pan. Stir fry the vegetables for 3-4 minutes until they are just tender but still crisp.
- Combine and Thicken Sauce: Return the cooked chicken to the pan with vegetables. Pour the prepared sauce over the contents and toss everything to coat evenly. Continue cooking for 1-2 minutes until the sauce thickens and glazes the chicken and vegetables.
- Finish and Garnish: Drizzle the stir fry with sesame oil for extra flavor and remove from heat. Optionally, garnish with sesame seeds and sliced green onions. Serve hot alongside steamed rice or noodles.
Notes
- Substitute chicken with shrimp or tofu for a different protein option.
- Add mushrooms, snap peas, or broccoli to increase vegetable variety and nutrition.
- For a spicy kick, add red pepper flakes or a splash of sriracha to the sauce.
