Chicken and Zucchini Stir Fry

Chicken and Zucchini Stir Fry is a quick and healthy meal that combines tender chicken with sautéed zucchinis and aromatic garlic and ginger. The savory soy sauce-based sauce coats the chicken and veggies perfectly, making it a flavorful dish that’s ready in just 25 minutes. It’s a great option for a light dinner or meal prep, and you can easily adjust the spice level to your liking!

Why You’ll Love This Recipe

This Chicken and Zucchini Stir Fry is packed with fresh flavors and is perfect for a weeknight dinner. The combination of lean chicken and crisp zucchini is both satisfying and nutritious. The simple soy sauce-based sauce, with a hint of ginger and garlic, brings the dish to life, while the option to add crushed red pepper allows you to customize the heat to your preference. Plus, it comes together quickly, making it ideal for busy nights!

Ingredients

• 1 pound chicken breast, cut into cubes

• 1/4 cup soy sauce, plus 2 tablespoons (divided)

• Olive oil for sautéing

• 3 cloves garlic, chopped

• 1 tablespoon fresh ginger, minced

• 1 small red onion, chopped

• 2 green zucchinis, sliced

• 2 yellow zucchinis, sliced

• 2 tablespoons cornstarch

• Salt, to taste

• Black pepper, to taste

• Crushed red pepper (optional, for heat)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Marinate the Chicken:

1. In a mixing bowl, marinate the cubed chicken breast with 2 tablespoons of soy sauce. Allow it to marinate for at least 30 minutes in the refrigerator.

Cook the Chicken:

1. Heat a large skillet or wok over medium-high heat and add a bit of olive oil.

2. Once the oil is hot, add the marinated chicken and sauté for 5-7 minutes until the chicken is cooked through and no longer pink.

3. Remove the chicken from the pan and set it aside.

Sauté the Vegetables:

1. In the same pan, add a bit more olive oil if needed.

2. Add the chopped garlic, minced ginger, and red onion. Sauté the mixture until the onions become translucent, about 3-4 minutes.

Add the Zucchini:

1. Add the sliced green and yellow zucchinis to the pan with the sautéed onions, garlic, and ginger.

2. Continue to cook, stirring frequently, for about 5-7 minutes, until the zucchinis are tender and slightly caramelized.

Combine Chicken and Vegetables:

1. Return the cooked chicken to the pan with the sautéed vegetables and stir to combine.

Make the Sauce:

1. In a small bowl, mix the remaining 1/4 cup of soy sauce with the cornstarch until smooth.

2. Pour this mixture into the pan with the chicken and vegetables, stirring everything together.

3. Cook for another 2-3 minutes, or until the sauce thickens and coats the chicken and vegetables evenly.

Season and Serve:

1. Season with salt and pepper to taste. Add crushed red pepper if you want some heat.

2. Once everything is well combined and heated through, serve your Chicken and Zucchini Stir-Fry over rice or noodles!

Servings and Timing

• Servings: 4

• Prep Time: 5 minutes

• Cook Time: 15 minutes

• Marinating Time: 30 minutes

• Total Time: 25 minutes

Variations

• Add More Veggies: Feel free to add other vegetables like bell peppers, carrots, or mushrooms to the stir fry for more variety.

• Spicy Version: Add more crushed red pepper or a sliced jalapeño to the stir fry for an extra kick.

• Protein Swap: Substitute chicken with beef, shrimp, or tofu for different protein options.

• Gluten-Free: Use tamari or coconut aminos in place of soy sauce to make this dish gluten-free.

Storage/Reheating

• Storage: Leftovers can be stored in an airtight container in the fridge for up to 2-3 days.

• Reheating: Reheat in a skillet over medium heat or in the microwave until heated through. If the sauce has thickened too much, add a splash of water or broth to loosen it.

FAQs

1. Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken, but make sure it is thoroughly thawed before marinating and cooking.

2. How do I know when the chicken is cooked?

The chicken should be opaque and reach an internal temperature of 165°F (74°C). If using a thermometer, this is the safest way to ensure it’s cooked through.

3. Can I use low-sodium soy sauce?

Yes, you can substitute low-sodium soy sauce for a lighter version of the dish. Just adjust the seasoning as needed since it will be less salty.

4. Can I skip the marinating step?

While marinating the chicken enhances the flavor, you can skip it and proceed directly to cooking. The dish will still be delicious, though marinating adds an extra layer of flavor.

5. Can I make this dish ahead of time?

Yes, you can prepare the stir-fry in advance. Store it in an airtight container and refrigerate. Reheat it thoroughly before serving.

6. Can I make this stir fry spicy?

Absolutely! You can increase the crushed red pepper, add fresh chili peppers, or even a dash of hot sauce to make the dish spicier.

7. What can I serve this stir fry with?

Serve this dish over rice, noodles, or quinoa for a complete meal. It also pairs well with a side of steamed vegetables or a simple salad.

8. Can I use other kinds of squash instead of zucchini?

Yes, you can substitute zucchini with other squash like yellow squash, or even eggplant, for a different flavor and texture.

9. How do I make sure the zucchini doesn’t get soggy?

To avoid soggy zucchini, make sure to sauté it over medium-high heat to allow it to caramelize slightly and avoid overcooking.

10. Can I make this recipe with pre-cooked chicken?

Yes, you can use pre-cooked chicken. Just add it to the pan when combining with the vegetables, and heat it through in the sauce.

Conclusion

Chicken and Zucchini Stir Fry is a healthy, flavorful, and easy-to-make dish that’s perfect for a quick weeknight meal. The combination of tender chicken, crisp zucchini, and savory sauce makes it a satisfying and wholesome option. Customize it with your favorite veggies or spice level, and serve it over rice or noodles for a complete meal. Enjoy this delicious stir fry that’s sure to become a family favorite!

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