Description
This Chicken Zucchini Stir Fry is a vibrant, easy-to-make dish that’s packed with fresh flavors. Tender chicken, sautéed zucchini, and colorful vegetables are tossed in a savory stir-fry sauce that’s both quick and satisfying. It’s a perfect dish for a busy weeknight when you need a healthy, yet delicious dinner in under 30 minutes!
Ingredients
Units
Scale
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 medium zucchini, sliced into half-moons
- 1 tablespoon olive oil (or sesame oil for extra flavor)
- 1 red bell pepper, sliced
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon hoisin sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil (optional, for extra flavor)
- 1/2 teaspoon ground ginger (or fresh grated ginger for a kick)
- 1 tablespoon cornstarch (optional, for thickening)
- Salt and pepper to taste
For Garnish (Optional):
- Sesame seeds
- Green onions, chopped
- Red pepper flakes (if you like heat)
Instructions
Step 1: Cook the Chicken
- In a large skillet or wok, heat olive oil (or sesame oil) over medium-high heat.
- Add the chicken pieces and cook, stirring occasionally, until browned and cooked through, about 6-7 minutes. Remove the chicken from the skillet and set aside.
Step 2: Sauté the Vegetables
- In the same skillet, add a little more oil if needed. Add the onion, red bell pepper, and zucchini. Stir-fry for about 3-4 minutes, until the vegetables begin to soften but are still crisp.
- Add the garlic and ginger, and cook for an additional 30 seconds until fragrant.
Step 3: Prepare the Sauce
- In a small bowl, mix together the soy sauce, hoisin sauce, oyster sauce, rice vinegar, and sesame oil. If you want a thicker sauce, dissolve cornstarch in 1 tablespoon of water and stir it into the sauce mixture.
Step 4: Combine the Chicken and Sauce
- Return the cooked chicken to the skillet with the vegetables.
- Pour the sauce mixture over the chicken and veggies, stirring to coat evenly. Cook for an additional 2-3 minutes, until the sauce thickens and everything is well-coated.
Step 5: Serve and Garnish
- Serve the stir-fry over rice, noodles, or enjoy as is!
- Garnish with sesame seeds, green onions, and a sprinkle of red pepper flakes for extra flavor and heat if desired.
Notes
- Make it spicy: Add sliced jalapeños or a drizzle of sriracha sauce for a spicy kick!
- Other Veggies: Feel free to add carrots, broccoli, or snow peas to mix up the veggies.
- Low-carb option: Serve this stir fry on its own, or with cauliflower rice for a low-carb meal.
- Make it Gluten-Free: Use tamari instead of soy sauce, and skip the oyster sauce (or find a gluten-free version).
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg