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.

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Prep Time 10

Cook Time 20

Total Time 30

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

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.
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.
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.
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.
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.