Chicken Zucchini Stir Fry is a quick and tasty dish that brings together tender chicken pieces and crisp zucchini in a light, flavorful sauce. The zucchini adds a nice crunch and freshness, while the chicken makes it hearty enough to keep you satisfied. It’s a great meal when you want something simple but satisfying.
I love making this stir fry when I have just a little time to cook but still want a healthy, homemade dinner. The best part is how easily the zucchini soaks up the sauce, making every bite full of flavor. I usually throw in some garlic and a dash of soy sauce to give it a little extra punch.
My favorite way to eat this is right over a bed of steamed rice or noodles. It’s perfect for a weeknight meal, and leftovers heat up beautifully for lunch the next day. Whenever I make this, it feels fresh and light, but still filling enough to keep you going.
Key Ingredients & Substitutions
Chicken breast: This cut cooks quickly and stays tender. If you want, try chicken thighs for more juiciness, but adjust cooking time slightly.
Zucchini: It adds crunchy freshness. If unavailable, yellow squash works well too, with a similar texture.
Soy sauce & oyster sauce: Soy sauce is salty and savory; for gluten-free, use tamari. Oyster sauce adds depth, but mushroom sauce is a good vegetarian alternative.
Honey or brown sugar: Balances saltiness with sweetness. Maple syrup or agave are fine substitutes.
Garlic & chili: Garlic brings aroma; the chili gives gentle heat. Skip chili if you prefer mild flavors or use red pepper flakes if you don’t have fresh chili.
How Can I Keep the Chicken Tender and Zucchini Crispy?
The secret is cooking each ingredient quickly but separately to avoid overcooking.
- Heat oil on medium-high so the pan is hot before adding chicken. This sears chicken pieces fast, locking in juices.
- After chicken is done, remove it and stir-fry garlic and chili briefly to prevent burning.
- Add zucchini last and cook it just until it’s tender but still crisp, about 3-4 minutes.
- Return chicken and add sauce, stirring constantly. The sauce will thicken quickly and coat everything.
Keeping the cooking times short and using a hot pan ensures the chicken stays juicy and the zucchini keeps a nice crunch. This balance makes the stir fry tasty and fresh every time.
Equipment You’ll Need
- Large skillet or wok – I prefer a wok for quick high-heat stir-frying that keeps ingredients crisp.
- Small mixing bowl – for whisking the stir fry sauce so everything is ready to go.
- Whisk or fork – helps blend the sauce smoothly and quickly.
- Measuring spoons and cups – to keep your sauce ingredients just right.
- Sharp knife and cutting board – for slicing chicken, zucchini, garlic, and chili easily.
Flavor Variations & Add-Ins
- Use shrimp or beef instead of chicken for different protein flavors—shrimp cooks fast and adds a seafood twist.
- For a richer flavor, add a teaspoon of oyster or fish sauce along with soy sauce.
- Squeeze a splash of fresh lime juice or add chopped fresh cilantro at the end for a bright, fresh finish.
- Stir in sliced mushrooms, bell peppers, or snap peas for extra texture and color.
How to Make Chicken Zucchini Stir Fry
Ingredients You’ll Need:
- 1 lb (450g) chicken breast, cut into bite-sized pieces
- 2 medium zucchinis, sliced into half-moons
- 3 cloves garlic, minced
- 1 small red chili, thinly sliced (optional, for spice)
- 2 tablespoons vegetable oil (or any neutral cooking oil)
- 3 green onions, sliced thinly (for garnish)
- 1 tablespoon toasted sesame seeds (for garnish)
For the Stir Fry Sauce:
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 tablespoon honey or brown sugar
- 1 teaspoon rice vinegar or lime juice
- 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15 minutes to cook. So, in around 25 minutes, you’ll have a fresh, tasty stir fry ready to eat!
Step-by-Step Instructions:
1. Mix the Sauce:
In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, honey, rice vinegar, and the cornstarch slurry. Set it aside for now.
2. Cook the Chicken:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and stir-fry until they are cooked through and lightly browned, about 5-7 minutes. Take the chicken out of the pan and set aside.
3. Sauté Garlic and Chili:
In the same pan, add the remaining 1 tablespoon of oil. Add the garlic and red chili slices, cooking for about 30 seconds until fragrant.
4. Stir-Fry the Zucchini:
Add the zucchini to the pan and stir-fry for 3-4 minutes. Cook just until the zucchini starts to soften but still has a bit of crunch.
5. Combine and Finish:
Put the chicken back in the pan. Pour the sauce over everything, stirring continuously. Let it cook for about 2 minutes, until the sauce thickens and coats the chicken and zucchini nicely.
6. Garnish and Serve:
Turn off the heat. Sprinkle the sliced green onions and toasted sesame seeds on top. Serve your stir fry hot over steamed white rice or your favorite grains.
Can I Use Frozen Chicken for This Stir Fry?
Yes, but be sure to fully thaw the chicken before cooking. Thaw it overnight in the fridge or use the cold water method by sealing it in a bag and submerging it in cold water for quicker thawing. Pat dry to avoid extra moisture in the pan.
Can I Substitute Zucchini with Other Vegetables?
Absolutely! Yellow squash, bell peppers, snap peas, or mushrooms all work well as alternatives. Just adjust cooking times slightly depending on the vegetable’s texture to keep them crisp-tender.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to ensure even heating.
Is It Possible to Make This Stir Fry Spicier or Milder?
Definitely! Add more sliced chili or a pinch of red pepper flakes for heat, or omit the chili altogether for a milder dish. You can also adjust the sauce by adding a little sriracha or chili sauce if you like more spice.
