Chicken Zucchini Stir Fry is a light and tasty dish that’s packed with fresh veggies and tender chicken pieces. The zucchini adds a nice crunch and mild sweetness, while the chicken brings in a satisfying protein boost. It’s super colorful and comes together quickly, making it perfect for any weeknight dinner.
I love making this stir fry when I want something healthy but still full of flavor. One of my favorite tricks is to add a little garlic and a splash of soy sauce to give it that extra kick without overpowering the freshness of the zucchini. It feels like a simple meal, but it always hits the spot.
When I serve this, I usually pair it with steamed rice or quinoa to soak up all the delicious sauce. Sometimes, I like to sprinkle a bit of sesame seeds on top for some extra texture and a nutty taste. It’s a dish I come back to again and again because it feels comforting and light at the same time.
Key Ingredients & Substitutions
Chicken Breast: Using chicken breast keeps this dish lean and tender. If you prefer, chicken thighs also work well and can add extra juiciness. Just cut them into similar-sized pieces for even cooking.
Zucchini: The zucchini adds a nice crunch without overpowering the flavors. If zucchini isn’t available, summer squash or even green beans are good swaps.
Soy Sauce: Soy sauce provides salty, umami depth. For a gluten-free option, try tamari or coconut aminos. It’s a great way to keep the dish flavorful without extra salt.
Honey or Maple Syrup: This adds a touch of sweetness that balances the chili’s heat. Use agave syrup or brown sugar if needed. I like how the sweetness rounds out the sauce nicely.
Fresh Herbs: Basil or cilantro brings freshness at the end. Choose your favorite or skip if not on hand; it still tastes great but extra herbs add a nice punch.
How Can I Get Tender Chicken and Perfectly Crisp Veggies Every Time?
To keep chicken juicy and veggies crisp, cooking order and heat are key:
- Cook chicken first on medium-high heat without overcrowding the pan. This helps it brown nicely and cook evenly.
- Remove chicken to avoid overcooking while vegetables cook separately with a little more oil.
- Stir-fry veggies quickly until tender but still with a slight bite (3-4 minutes is enough).
- Return chicken to the pan and add sauce last, cooking only until everything is heated through and sauce thickens slightly (2-3 mins).
This method ensures the chicken stays juicy and vegetables don’t turn mushy. Using high heat and making sure your pan stays hot makes a huge difference. I usually prepare all ingredients ahead for smooth, quick cooking!
Equipment You’ll Need
- Large skillet or wok – I prefer a wide pan so everything cooks evenly and quickly without crowding.
- Sharp knife and cutting board – helps you slice chicken, zucchini, and peppers smoothly and safely.
- Measuring spoons and cup – makes it easy to get the sauce just right.
- Whisk or fork – for mixing the sauce ingredients thoroughly.
- Cooking spoon or spatula – for stirring everything as it cooks.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or tofu to add different proteins depending on your preference or dietary needs.
- Add sliced mushrooms or snap peas for extra texture and flavor. They cook quickly and blend well with the stir fry.
- Use sesame oil instead of olive or vegetable oil for a rich, nutty flavor—best added at the end for aroma.
- Spice it up with Sriracha or chopped fresh chili if you want more heat.
How to Make Chicken Zucchini Stir Fry
Ingredients You’ll Need:
- 1 lb (450 g) chicken breast, cut into bite-sized pieces
- 2 medium zucchini, sliced into half-moons
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp olive oil or vegetable oil
- 1/4 cup soy sauce
- 1 tbsp honey or maple syrup
- 1 tbsp rice vinegar or apple cider vinegar
- 1 tsp chili flakes or 1 small red chili, finely chopped (adjust to taste)
- 1 tbsp whole grain mustard or Dijon mustard
- 1/4 cup fresh basil or cilantro, chopped (plus extra for garnish)
- Salt and pepper to taste
Time You’ll Need:
This stir fry takes about 10 minutes to prep and 15 minutes to cook. So, in about 25 minutes total, you’ll have a flavorful and nutritious meal ready to enjoy—perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Prepare the Sauce:
In a medium bowl, whisk together the soy sauce, honey, rice vinegar, mustard, minced garlic, grated ginger, chili flakes, salt, and pepper. This mix will give your stir fry a delicious tangy and slightly spicy flavor. Set it aside for now.
2. Cook the Chicken:
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken pieces and stir-fry them until they are cooked through and golden brown, about 5 to 7 minutes. Once done, remove the chicken from the pan and set it aside on a plate.
3. Stir-Fry the Vegetables:
Add the remaining tablespoon of oil to the pan. Toss in the zucchini slices and diced red bell pepper. Stir-fry these vegetables for about 3 to 4 minutes until they are tender but still have a little crunch.
4. Combine and Finish Cooking:
Return the chicken to the skillet with the vegetables. Pour the prepared sauce over everything. Stir well to coat all the ingredients evenly. Let it cook for another 2 to 3 minutes so the flavors can blend and the sauce slightly thickens.
5. Add Fresh Herbs and Serve:
Stir in the chopped fresh basil or cilantro for a burst of fresh flavor. Remove the pan from heat, transfer the stir fry to a serving dish, and garnish with a little extra herb if you like. Serve this tasty dish hot with steamed rice or noodles and enjoy!
Can I Use Frozen Chicken for This Stir Fry?
Yes, but make sure to fully thaw the chicken before cooking. Thaw it overnight in the fridge or use the cold water method by placing the chicken in a sealed bag submerged in cold water, changing the water every 30 minutes. Pat dry before stir-frying to avoid excess moisture.
Can I Substitute Zucchini with Other Vegetables?
Absolutely! Summer squash, green beans, or snap peas work well as tasty alternatives. Just adjust the cooking time slightly depending on the vegetable’s texture to keep them crisp yet tender.
How Should I Store Leftovers?
Store leftover stir fry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, stirring occasionally to warm evenly. Adding a splash of water or broth can help loosen the sauce if it thickens too much.
Can I Make This Recipe Vegetarian?
Yes! Replace chicken with tofu or tempeh for a vegetarian option. Press and cube the tofu, then stir-fry it until golden before adding the veggies and sauce, just like in the chicken version.
