Chicken Zucchini Stir Fry

This Chicken Zucchini Stir Fry brings tender chicken and crisp vegetables together in a savory garlic-soy sauce that’s ready in just 30 minutes. I remember the first time I attempted a proper stir fry in my grandmother’s old cast iron skillet – watching her work that wok with such ease always seemed like pure magic, but once I learned the technique, it became my favorite way to get dinner on the table fast. There’s something deeply satisfying about that sizzle when chicken hits a screaming hot pan, and knowing that in less than half an hour, my whole family will gather around enjoying a meal that nourishes without weighing anyone down. The zucchini my neighbor brings over from his garden each summer always takes me back to those warm evenings on the porch, and this recipe lets those fresh flavors shine. Time to get that skillet heating up.

What Makes This Chicken Zucchini Stir Fry So Special

After decades of making quick weeknight dinners, I’ve learned the best recipes are ones you can count on when time is tight and hungry mouths are waiting. This chicken and zucchini stir fry has earned its permanent spot in my weekly rotation because it delivers restaurant flavor without demanding much from your schedule or pantry.

• Uses simple ingredients you probably already have sitting in your kitchen
• Comes together in 30 minutes or less, perfect for those hectic weeknight rushes
• Packs in lean protein and colorful vegetables without feeling heavy or rich
• Adapts easily to whatever you have on hand – swap peppers, add snap peas, or use seasonal produce
• Delivers that perfect balance of savory umami with just a touch of sweetness
• Works beautifully over rice or noodles, or stands alone for a lighter option

My grandkids request this dish by name when they visit, which tells me everything about whether a recipe truly works.

Ingredient Spotlight

Chicken breast: I always reach for boneless, skinless breasts because they cook quickly and stay lean, though thighs bring extra richness if you have a couple extra minutes for cooking.

Zucchini: Fresh zucchini contributes a mild, slightly sweet flavor and tender texture that soaks up sauce beautifully without turning mushy – I slice mine into half-moons for perfect bite-sized pieces that cook evenly.

Soy sauce: This salty, umami-rich base gives the sauce its essential savory backbone, and I prefer low-sodium versions so I control the final seasoning myself.

Sesame oil: Just one teaspoon of toasted sesame oil adds that distinctive nutty aroma that fills your kitchen with the scent of your favorite takeout spot.

Garlic: Fresh minced garlic brings sharp, pungent flavor that mellows beautifully when it hits hot oil – I never skip this ingredient in Asian cooking.

Honey: A tablespoon of honey balances out the salty soy sauce and adds gentle sweetness that rounds out the Chicken Zucchini Stir Fry sauce perfectly.

Red bell pepper: While optional, bell pepper adds sweet crunch and gorgeous color that makes the finished dish look as appetizing as it tastes.

Oyster sauce: This thick, savory-sweet condiment adds layers of depth, though you can absolutely leave it out if your pantry doesn’t have it.

How to Make Chicken Zucchini Stir Fry Step by Step

Step 1. I always begin by slicing chicken breast thinly against the grain – this step ensures tender, quick-cooking pieces that stay juicy instead of tough, and while you’re working, slice your zucchini into half-moons and prep that bell pepper.

Step 2. In a small bowl, whisk together soy sauce, oyster sauce, honey, and sesame oil to create your sauce – having this mixed before cooking means you won’t scramble later when things are moving fast in a hot pan.

Step 3. Heat 1 tablespoon vegetable oil in your largest skillet or wok over medium-high heat until it shimmers and just begins to smoke, then add chicken in a single layer, season with salt and pepper, and resist stirring for about 3 minutes – patience here rewards you with beautiful golden edges.

Step 4. Continue cooking chicken, stirring occasionally, until cooked through with no pink remaining in the center (about 5 to 6 minutes total), then transfer to a clean plate and set aside.

Step 5. Add remaining oil to the same pan, toss in zucchini and bell pepper, and cook for 3 to 4 minutes until just tender but still holding a slight crunch – I learned through mistakes that soggy vegetables ruin a stir fry faster than anything.

Step 6. Add minced garlic to the vegetables and cook just 30 seconds until fragrant, watching carefully so it doesn’t burn and turn bitter.

Step 7. Return cooked chicken to the pan, pour in your prepared sauce, and toss everything together for 1 to 2 minutes until sauce coats every piece and everything heats through completely.

Step 8. Transfer your Chicken Zucchini Stir Fry to a serving platter, sprinkle with sesame seeds and sliced green onions, and serve immediately while steam is still rising.

Keeping This Chicken Zucchini Stir Fry Fresh

I typically store leftover stir fry in an airtight container in the refrigerator where it stays fresh up to 4 days. The flavors actually deepen after a night in the fridge, making next-day lunches something worth looking forward to. My storage method works well because you let everything cool to room temperature first before sealing – this prevents excess moisture buildup that makes everything soggy.

If you plan to freeze this dish, I recommend leaving out the zucchini since it releases water and becomes mushy when thawed. The chicken in sauce freezes beautifully for up to 2 months in freezer-safe containers. When you’re ready to enjoy it again, thaw overnight in the refrigerator and stir fry fresh zucchini to add back in.

For best texture, I reheat leftovers in a skillet over medium heat with a splash of water or broth to loosen the sauce. The stovetop method keeps chicken tender and revives that just-cooked flavor much better than microwaving. If time is short, the microwave works – just heat in 30-second bursts, stirring between each round, though vegetables won’t stay quite as crisp.

Perfect Partners for Chicken Zucchini Stir Fry

Steamed jasmine rice or brown rice: The fluffy, slightly sticky texture of jasmine rice soaks up every drop of savory sauce, while brown rice adds nutty flavor and extra fiber for a heartier base.

Cauliflower rice: If you’re watching carbs, cauliflower rice gives you that same satisfying base without heaviness, and it still captures all that delicious garlic-soy sauce – try my Low-Carb Philly Cheesesteak Casserole for another great low-carb dinner option.

Soba noodles or rice noodles: My family gets excited when I toss the stir fry with noodles for a more substantial meal – the slippery noodles cling to sauce and make every bite interesting, similar to my Cowboy Butter Chicken Linguine.

Asian cucumber salad: Something cool and crisp on the side provides refreshing contrast to warm, savory stir fry – try thinly sliced cucumbers tossed with rice vinegar, a touch of sugar, and sesame seeds.

Egg rolls or spring rolls: These crispy appetizers turn your simple stir fry into a complete Asian-inspired feast, and kids always get excited when I make them from scratch – check out my Egg Roll in a Bowl for similar flavors in an easier format.

Miso soup: A warm bowl of miso soup served alongside makes the meal feel complete – it’s light enough not to compete with the main dish but adds another comforting layer.

FAQs

Chicken Zucchini Stir Fry

Quick and flavorful weeknight meal with juicy chicken breast, tender zucchini, and a savory garlic-soy sauce ready in 30 minutes or less.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Asian

Calories: 290

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb boneless, skinless chicken breast thinly sliced (or thighs)
• 2 medium zucchinis sliced into half-moons
• 1 red bell pepper optional, sliced
• 3 cloves garlic minced
• 2 tablespoons soy sauce or tamari for gluten-free
• 1 tablespoon oyster sauce optional, for richness
• 1 tablespoon honey or brown sugar
• 1 teaspoon sesame oil
• 2 tablespoons vegetable oil for stir-frying
• Salt and pepper to taste
• Sesame seeds and green onions for garnish

Equipment

• large skillet or wok
• Cutting board and sharp knife
• mixing bowl
• Spatula or wooden spoon
• Measuring spoons

Method

 

1. Slice chicken thinly against the grain and cut zucchini into half-moons. Mince garlic. In a small bowl, whisk together soy sauce, oyster sauce, honey, and sesame oil.
2. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add chicken, season with salt and pepper, and cook until golden and fully cooked, about 5 to 6 minutes. Remove and set aside.
3. Add remaining oil to the pan. Saute zucchini and bell pepper until just tender, about 3 to 4 minutes. Add garlic and cook 30 seconds more until fragrant.
4. Return chicken to the pan. Pour in the sauce and toss to coat everything evenly. Cook for 1 to 2 more minutes until heated through and well coated.
5. Garnish with sesame seeds and green onions. Serve hot over rice, noodles, or as-is.

Notes

For gluten-free version, use tamari instead of soy sauce. Add crushed red pepper flakes or sriracha for a spicy kick. Use low-sodium soy sauce to control salt levels. Don’t overcook the zucchini – keep it slightly crisp for best texture.