Chicken Zucchini Stir Fry is a light and tasty meal that’s perfect for busy weeknights. Tender pieces of chicken cook up quickly with fresh zucchini slices, creating a dish that’s both filling and full of flavor. The mix of crunchy veggies and juicy chicken makes every bite satisfying without feeling heavy.
I love making this stir fry because it’s super quick and always feels fresh. I like to use a simple sauce with garlic and a splash of soy sauce to keep the flavors bright but not overpowering. Plus, it’s a great way to sneak in extra veggies without anyone even noticing!
When I serve this dish, I usually spoon it over a bed of fluffy rice or noodles to soak up all the good sauce. It’s the kind of meal that comes together fast but feels like you spent a lot more time on it. Perfect for when you want something easy and comforting at the same time.
Key Ingredients & Substitutions
Chicken: Using boneless, skinless chicken breast keeps this dish lean and quick to cook. You can swap it for chicken thighs if you want juicier meat, just adjust cooking time slightly.
Zucchini: Fresh zucchini adds a nice crunch and mild flavor. If zucchini isn’t available, try yellow squash or bell peppers for a different but tasty twist.
Soy Sauce: This adds saltiness and depth. Use tamari for a gluten-free option. For less salt, you can also use a low-sodium soy sauce.
Honey or Brown Sugar: This balances the salty soy sauce with a touch of sweetness. Maple syrup or agave nectar work fine as substitutes.
How Do You Get Tender Chicken and Crisp Zucchini in Stir Fry?
Cooking chicken and zucchini evenly is key for great texture. Here’s how I do it:
- Cut chicken into small, uniform pieces so they cook quickly and evenly.
- Cook chicken separately first until it browns and is nearly cooked through. This prevents overcooking.
- Stir-fry zucchini quickly over high heat so it stays crisp-tender, not mushy.
- Add chicken back in last and toss with sauce fast to coat without overcooking.
These steps help keep the chicken juicy and the zucchini fresh and crunchy every time.
Equipment You’ll Need
- Large skillet or wok – I prefer a wok because it heats evenly and cooks everything quickly.
- Sharp knife and cutting board – makes chopping chicken, zucchini, garlic, and ginger safe and easy.
- Measuring spoons and cups – helps get the sauce just right.
- Small bowl – for mixing the sauce ingredients.
- Spatula or wooden spoon – for stirring everything together without damaging the pan.
- Rice cooker or pot – for cooking rice to serve alongside.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or tofu for different proteins — they cook quickly and pair well with zucchini.
- Add sliced bell peppers, mushrooms, or snow peas for more veggies and color.
- Mix in a dash of chili flakes or Sriracha for some heat.
- Use sesame seeds or chopped peanuts as a crunchy garnish for extra flavor and texture.
Chicken Zucchini Stir Fry
Ingredients You’ll Need:
- 1 lb (450g) boneless, skinless chicken breast, cut into bite-sized pieces
- 2 medium zucchinis, cut into half-moons
- 2 tablespoons vegetable oil (or any neutral oil)
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced (optional)
- ¼ cup soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 tablespoon honey or brown sugar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
- Sesame seeds, for garnish
- Fresh cilantro or green onions, chopped for garnish
- Cooked white rice or jasmine rice, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes of preparation and 15 minutes of cooking, so you can have a fresh, home-cooked meal ready in around 25 minutes. It’s great for a quick dinner any night of the week!
Step-by-Step Instructions:
1. Get Your Ingredients Ready:
Cut the chicken into bite-sized pieces and slice the zucchinis into thick half-moons. Mince garlic and ginger. Having everything ready helps the cooking go smoothly.
2. Make the Sauce:
In a small bowl, mix soy sauce, rice vinegar, honey, and sesame oil. Set this tasty sauce aside—you’ll add it later to bring everything together.
3. Cook the Chicken:
Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until they’re golden brown and mostly cooked through, about 5-6 minutes. Remove chicken and set aside.
4. Sauté Garlic, Ginger, and Zucchini:
In the same pan, add a bit more oil if needed, then toss in the minced garlic and ginger. Stir for about 30 seconds until fragrant. Add zucchini slices and stir-fry them for 3-4 minutes until tender but still slightly crisp.
5. Combine Everything:
Put the chicken back in the pan. Pour your sauce over the chicken and zucchini and stir well to combine. If you like a thicker sauce, add the cornstarch mixed with water, then stir until the sauce thickens, about 1-2 minutes.
6. Finish and Serve:
Turn off the heat. Sprinkle sesame seeds and chopped cilantro or green onions on top. Serve your delicious stir fry hot over cooked white or jasmine rice.
Can I Use Frozen Chicken in This Stir Fry?
Yes, but make sure to fully thaw it before cooking. Thaw in the fridge overnight or quickly in cold water. Pat the chicken dry to avoid excess moisture during cooking.
Can I Substitute the Zucchini with Other Vegetables?
Absolutely! Yellow squash, bell peppers, or snap peas work great as alternatives and add wonderful color and flavor to the dish.
How Should I Store Leftovers?
Store any leftover stir fry in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or soy sauce if the sauce thickens too much.
Can I Make This Stir Fry Ahead of Time?
Yes! You can prep the sauce and chop ingredients ahead. Cook the chicken and veggies just before serving for the freshest flavor and best texture.
