If you’re in the mood for something vibrant, easy, and utterly satisfying, this Chicken Zucchini Stir Fry is about to become your new weeknight hero. Juicy chicken, tender zucchini, and an irresistible savory sauce come together in a single pan—ready in a flash and bursting with flavor in every bite!
Why You’ll Love This Recipe
- Quick & Weeknight-Friendly: This stir fry comes together from fridge to table in just 40 minutes, making dinner a total breeze.
- Plenty of Flavor & Texture: Every bite is packed with savory, saucy chicken and perfectly crisp-tender zucchini.
- Simple, Everyday Ingredients: No fancy shopping list—just staples you probably have in your kitchen right now!
- Easy to Customize: Adapt the Chicken Zucchini Stir Fry to your family’s preferences or use whatever veggies you have on hand.
Ingredients You’ll Need
One of the best things about this Chicken Zucchini Stir Fry is how approachable the ingredients are. Each component–from juicy chicken to crisp zucchini–plays a starring role in creating a dish that’s fresh, colorful, and deeply flavorful.
- Boneless chicken thigh (1 lb): Opt for thighs for ultimate juiciness, though chicken breast works too if preferred.
- Cornstarch (1 teaspoon): Helps tenderize the chicken and gives your sauce a gorgeous silky finish.
- Light soy sauce (¼ cup): Adds a rich umami punch and forms the backbone of the marinade.
- Sesame oil (1 teaspoon): Delivers a nutty aroma that makes the whole dish irresistible.
- Sugar or honey (2 teaspoons): Balances out the savory with a gentle touch of sweetness.
- Rice wine vinegar (1 tablespoon, optional): A splash of acidity wakes up all the flavors (optional, but highly recommended!).
- Garlic (3 cloves, smashed): No stir fry is complete without that comforting garlic sizzle!
- Cooking oil (1 tablespoon): For stir-frying your chicken and veggies without sticking.
- Zucchini (1 medium): Brings gorgeous green color and a tender-crisp texture to every bite.
- Oyster sauce (1 tablespoon): Concentrated savoriness that deepens the flavor (don’t skip if you love the classic taste of takeout).
- Ground black pepper (optional): Adds a gentle kick and rounds out the sauce.
Variations
What I love most about this Chicken Zucchini Stir Fry is how endlessly adaptable it is. Don’t hesitate to swap, add, or adjust ingredients based on your cravings, pantry, or dietary needs—make it your own masterpiece!
- Spicier Version: Add a pinch of red pepper flakes or a squirt of sriracha for extra heat.
- Different Veggies: Toss in sliced bell peppers, snap peas, carrots, or mushrooms for more color and crunch.
- Swap the Protein: Try thinly sliced beef, shrimp, or tofu for a fun protein twist.
- Gluten-Free Option: Use tamari or coconut aminos instead of soy sauce, and confirm your oyster sauce is gluten-free.
How to Make Chicken Zucchini Stir Fry
Step 1: Marinate the Chicken
Begin by cutting the boneless chicken thighs into easy, bite-sized pieces—this helps them cook quickly and evenly. Mix with cornstarch, soy sauce, sesame oil, sugar (or honey), and rice wine vinegar in a large bowl, then let everything hang out together for 30 minutes. This marinade infuses the chicken with tons of flavor and keeps it juicy while stir-frying.
Step 2: Sauté Garlic and Chicken
Heat a tablespoon of oil over medium-high in your favorite wok or skillet. Toss in the smashed garlic until fragrant, then add your marinated chicken (along with all its tasty marinade). Stir fry for about 2 minutes, just until the chicken loses its raw color—don’t worry about cooking it through yet. Remove the chicken to a plate, letting any sauce linger in the pan.
Step 3: Cook the Zucchini
If the pan is looking dry, add a drizzle more oil. Add the zucchini and stir fry for around 5 minutes, tossing often, until it’s tender but still has a touch of crispness. The zucchini should brighten in color and soak up all the garlicky, savory notes in the pan.
Step 4: Combine and Finish
Add the chicken (with any resting juices) back into the pan along with the oyster sauce and a good grinding of black pepper. Stir everything together and cook for 2–3 minutes more, just until the chicken is cooked through and the zucchini is irresistibly tender. Serve your Chicken Zucchini Stir Fry piping hot!
Pro Tips for Making Chicken Zucchini Stir Fry
- High Heat Searing: Make sure your wok or skillet is hot before the chicken hits the pan—this locks in those delicious juices and gives a lovely golden color.
- Slice for Speed: Cutting both chicken and zucchini into even, small pieces ensures fast, uniform cooking and the perfect bite every time.
- Don’t Overcrowd: If doubling the recipe, cook the chicken in batches so it sears rather than steams—you want that beautiful browning!
- Finish Fast: Only return the chicken to the pan once the zucchini is nearly done—this keeps everything juicy and prevents overcooking.
How to Serve Chicken Zucchini Stir Fry
Garnishes
I’m a big believer that a sprinkle of something fresh and crunchy elevates any stir fry. Try topping your Chicken Zucchini Stir Fry with toasted sesame seeds, sliced scallions, or even a handful of fresh cilantro or basil for a burst of color and flavor.
Side Dishes
This dish sings alongside steamy jasmine rice, brown rice, or even cauliflower rice for a lighter touch. For extra comfort, serve with fluffy white rice or slurpable noodles—they’ll soak up every drop of that delicious sauce!
Creative Ways to Present
For a fun, fuss-free dinner, serve your Chicken Zucchini Stir Fry family-style right from the pan or arrange it over a bed of rice in a beautiful serving bowl. Build colorful rice bowls with pickled veggies, a fried egg, or serve in lettuce cups for an Asian-inspired twist that’s as fresh as it gets.
Make Ahead and Storage
Storing Leftovers
Let the Chicken Zucchini Stir Fry cool to room temperature before transferring to an airtight container. It’ll keep well in the fridge for up to 3 days—making it a tasty grab-and-go option for lunches, too!
Freezing
While the chicken freezes beautifully, zucchini can soften quite a bit after thawing. If you don’t mind a bit of extra tenderness, freeze in portions for up to 2 months—just thaw overnight in the fridge before reheating.
Reheating
For best results, reheat gently in a skillet over medium-low heat, adding a splash of water to bring the sauce back to life. The microwave works too—cover loosely and heat in short bursts, stirring in between to avoid overcooking the zucchini.
FAQs
-
Can I use chicken breast instead of chicken thigh for Chicken Zucchini Stir Fry?
Absolutely! Chicken breast will work just as well—just keep an eye on the cooking time so it stays juicy and tender, as breast can dry out quicker than thigh meat.
-
What’s the best way to slice zucchini for this stir fry?
Slice the zucchini in half lengthwise, then cut into half-moons about ¼ inch thick. This shape lets them cook quickly while keeping a bit of bite, blending perfectly with the sliced chicken.
-
Can I make Chicken Zucchini Stir Fry ahead of time?
The stir fry tastes best freshly made, but you can cut and marinate the chicken, and prep your veggies a day ahead to make dinner time lightning fast. Leftovers also reheat well for a delicious next-day meal.
-
Is this recipe gluten-free?
With a few easy swaps—like gluten-free tamari for soy sauce and a certified gluten-free oyster sauce—your Chicken Zucchini Stir Fry can be entirely gluten-free. Always check bottle labels to be sure!
Final Thoughts
This Chicken Zucchini Stir Fry always delivers—brimming with color, flavor, and all the comfort of a home-cooked meal in less than an hour. I truly hope it becomes a happy, frequent guest at your dinner table. Don’t be shy: give it a try, and let the flavors (and maybe some compliments) come rolling in!
PrintChicken Zucchini Stir Fry Recipe
A quick and flavorful Chicken Zucchini Stir Fry recipe that is perfect for a busy weeknight. Tender chicken and crisp zucchini are stir-fried in a savory sauce, creating a delicious and healthy meal.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
- Diet: Low Calorie
Ingredients
For the Marinade:
- 1 lb boneless chicken thigh, cut into bite-sized pieces
- 1 teaspoon cornstarch
- 1/4 cup light soy sauce
- 1 teaspoon sesame oil
- 2 teaspoons sugar (or honey)
- 1 tablespoon rice wine vinegar (optional)
For the Stir Fry:
- 3 garlic cloves, smashed
- 1 tablespoon cooking oil
- 1 medium zucchini, halved lengthwise and sliced
- 1 tablespoon oyster sauce
- Ground black pepper, to taste (optional)
Instructions
- Cut Chicken and Marinate: Cut chicken into bite-sized pieces. In a mixing bowl, combine all marinade ingredients. Let the chicken marinate for 30 minutes.
- Stir Fry Chicken: Heat cooking oil in a pan or wok. Add garlic and marinated chicken. Stir fry until chicken is no longer translucent. Remove chicken from heat and set aside.
- Cook Zucchini: Add more oil to the pan if needed. Stir fry zucchini until tender, about 5 minutes.
- Combine and Finish: Return chicken to the pan. Add oyster sauce and black pepper. Stir fry until chicken is cooked through and zucchini is tender.
- Serve: Remove from heat and serve hot.
Notes
- You can customize this stir fry by adding your favorite vegetables like bell peppers or mushrooms.
- Adjust the seasoning according to your taste preferences.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg
