If you’re looking for a quick, healthy, and flavorful meal, this Chicken Zucchini Stir-Fry is perfect! It’s packed with tender chicken, crisp zucchini, and a delicious savory sauce that comes together in just 20 minutes. Serve it over rice or noodles for an easy weeknight dinner.
Why You’ll Love This Recipe
- Quick & Easy – Ready in under 30 minutes.
- Healthy & Low-Carb – Packed with protein and veggies.
- Full of Flavor – A delicious, savory sauce coats every bite.
Ingredients You’ll Need
- Chicken breast (1 lb, sliced into thin strips)
- Zucchini (2 medium, sliced into half-moons)
- Red bell pepper (1, sliced)
- Garlic (3 cloves, minced)
- Ginger (1 teaspoon, minced)
- Soy sauce (¼ cup)
- Honey (1 tablespoon)
- Sesame oil (1 tablespoon)
- Cornstarch (1 teaspoon, mixed with 1 tablespoon water)
- Olive oil (2 tablespoons)
- Red pepper flakes (½ teaspoon, optional)
- Green onions (2, sliced, for garnish)
- Sesame seeds (1 teaspoon, for garnish)
Tools You’ll Need
- Large skillet or wok
- Cutting board and knife
- Mixing bowl
- Spatula or wooden spoon
How to Make Chicken Zucchini Stir-Fry
1. Prepare the Sauce
In a small bowl, whisk together soy sauce, honey, sesame oil, and cornstarch slurry. Set aside.
2. Cook the Chicken
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken strips and cook for 4–5 minutes until golden brown and cooked through. Remove from the pan and set aside.
3. Stir-Fry the Vegetables
In the same pan, add the remaining olive oil. Toss in the garlic, ginger, zucchini, and red bell pepper. Stir-fry for 3–4 minutes until the veggies are slightly tender but still crisp.
4. Combine Everything
Return the cooked chicken to the skillet. Pour in the sauce and stir well to coat everything evenly. Let it cook for another 1–2 minutes until the sauce thickens.
5. Garnish and Serve
Remove from heat and sprinkle with green onions and sesame seeds. Serve over rice or noodles and enjoy!
Serving Suggestions
- Serve over steamed rice or cauliflower rice for a low-carb option.
- Pair with stir-fried noodles or quinoa.
- Add a side of steamed broccoli or a fresh cucumber salad.
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in a skillet over medium heat or microwave for 1–2 minutes.
- Freeze: Not recommended as zucchini may become too soft.
Frequently Asked Questions
Can I use chicken thighs instead of breast?
Yes! Chicken thighs add extra juiciness to the stir-fry.
What other veggies can I add?
Try mushrooms, carrots, snap peas, or baby corn.
Can I make this spicy?
Absolutely! Add more red pepper flakes or a drizzle of sriracha.
Conclusion
This Chicken Zucchini Stir-Fry is an easy, delicious, and healthy meal that’s perfect for busy nights. With a simple sauce and fresh veggies, it’s a dish you’ll want to make again and again.
Let me know if you try it! Don’t forget to share your photos and leave a review.
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Cuisine: Asian-Inspired
Nutritional Information (Per Serving):
Calories: 280 | Protein: 30g | Carbohydrates: 15g | Fat: 10g | Fiber: 3g | Sodium: 650mg
Chicken Zucchini Stir-Fry
- Total Time: 20 minutes
Description
If you’re looking for a quick, healthy, and flavorful meal, this Chicken Zucchini Stir-Fry is perfect! It’s packed with tender chicken, crisp zucchini, and a delicious savory sauce that comes together in just 20 minutes. Serve it over rice or noodles for an easy weeknight dinner.
Ingredients
- Chicken breast (1 lb, sliced into thin strips)
- Zucchini (2 medium, sliced into half-moons)
- Red bell pepper (1, sliced)
- Garlic (3 cloves, minced)
- Ginger (1 teaspoon, minced)
- Soy sauce (¼ cup)
- Honey (1 tablespoon)
- Sesame oil (1 tablespoon)
- Cornstarch (1 teaspoon, mixed with 1 tablespoon water)
- Olive oil (2 tablespoons)
- Red pepper flakes (½ teaspoon, optional)
- Green onions (2, sliced, for garnish)
- Sesame seeds (1 teaspoon, for garnish)
Instructions
1. Prepare the Sauce
In a small bowl, whisk together soy sauce, honey, sesame oil, and cornstarch slurry. Set aside.
2. Cook the Chicken
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken strips and cook for 4–5 minutes until golden brown and cooked through. Remove from the pan and set aside.
3. Stir-Fry the Vegetables
In the same pan, add the remaining olive oil. Toss in the garlic, ginger, zucchini, and red bell pepper. Stir-fry for 3–4 minutes until the veggies are slightly tender but still crisp.
4. Combine Everything
Return the cooked chicken to the skillet. Pour in the sauce and stir well to coat everything evenly. Let it cook for another 1–2 minutes until the sauce thickens.
5. Garnish and Serve
Remove from heat and sprinkle with green onions and sesame seeds. Serve over rice or noodles and enjoy!
Notes
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in a skillet over medium heat or microwave for 1–2 minutes.
- Freeze: Not recommended as zucchini may become too soft.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Cuisine: Asian-inspired
