Description
Whipping up Chicken Zucchini Stir Fry brings quick, fresh flavors to your dinner table in minutes. Tender chicken strips and crisp zucchini slices dance together with a simple, savory sauce that makes your taste buds smile.
Ingredients
Scale
Protein:
- 1 lb boneless skinless chicken breast or thighs
Vegetables:
- 2 medium zucchinis
- 1 red bell pepper
- 3 garlic cloves
Seasonings and Oils:
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- Salt
- Pepper
Garnish:
- Sesame seeds
- Chopped green onions
Instructions
- Thinly slice 1 lb of chicken breast into bite-sized strips. Chop 2 medium zucchinis into half-moon shapes and slice 1 red bell pepper if using. Mince 3 garlic cloves finely.
- Whisk 2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp honey, and 1 tsp sesame oil in a small bowl to create your stir-fry sauce. Set aside.
- Heat 1 tbsp vegetable oil in a large skillet at medium-high heat (375°F). Spread chicken pieces in a single layer, seasoning with salt and pepper. Cook for 5-6 minutes, stirring occasionally until golden brown and fully cooked through.
- Transfer cooked chicken to a clean plate. Add remaining 1 tbsp oil to the same skillet. Toss in zucchini and bell pepper, sautéing for 3-4 minutes until vegetables reach a tender-crisp texture.
- Add minced garlic to the skillet and stir continuously for 30 seconds until fragrant. Avoid burning the garlic.
- Return chicken to the skillet. Pour prepared sauce over the mixture, stirring to coat everything evenly. Simmer for 1-2 minutes to allow sauce to slightly thicken.
- Remove from heat and sprinkle 1 tbsp sesame seeds and chopped green onions on top. Serve immediately with steamed rice or noodles.
Notes
- Cut chicken and veggies into uniform sizes to ensure even cooking and consistent texture throughout the stir fry.
- Use a high-heat cooking method like a well-seasoned wok or cast-iron skillet to achieve perfect golden browning on chicken and vegetables.
- For a low-carb version, replace rice with cauliflower rice or serve over spiralized zucchini noodles to reduce overall carbohydrate content.
- If your family doesn’t enjoy bell peppers, swap them with snap peas, broccoli, or carrots for similar crunch and nutritional value.
- Prep Time: 5 minutes
- Cook Time: 10-12 minutes
- Category: Stir-Fried
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 210 kcal
- Sugar: 4 g
- Sodium: 560 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1.5 g
- Protein: 22 g
- Cholesterol: 55 mg