Chicken Zucchini Stir Fry is a quick and tasty meal featuring tender chicken pieces and fresh zucchini, all cooked together with a light and flavorful sauce. The zucchini stays slightly crisp, adding a nice crunch that pairs perfectly with the juicy chicken. It’s a dish that feels fresh and satisfying without being heavy.
I love making this stir fry on busy weeknights because it comes together so fast, and I can use whatever veggies I have on hand—zucchini just happens to be my favorite for its mild flavor and pleasant texture. A little garlic and soy sauce are usually my go-to seasonings, but you can easily adjust to your taste. I always find that cooking the chicken and veggies over high heat keeps everything nice and bright.
When I serve this dish, I usually pair it with steamed rice or noodles to soak up the sauce. It’s great for a simple family dinner or when friends drop by unexpectedly. It’s the kind of meal that feels wholesome and homemade, yet light enough to enjoy any time of year. I always feel good about filling up on something this tasty and fresh!
Key Ingredients & Substitutions
Chicken Breast: Using boneless, skinless chicken breast makes the dish light and tender. If you prefer, chicken thighs add juiciness and a bit more flavor.
Zucchini: Fresh zucchini is key for a crisp texture in this stir fry. You can substitute with yellow squash or even bell peppers for a different crunch.
Soy Sauce & Oyster Sauce: Soy sauce provides saltiness and umami. If you need gluten-free options, try tamari or coconut aminos. Oyster sauce adds depth but can be left out or replaced with hoisin sauce for sweetness.
Chili Flakes or Paste: This adds a spicy kick. Adjust the amount based on how much heat you like, or leave it out for a mild version.
How Can I Keep Zucchini Crisp Without Getting Mushy?
Zucchini cooks quickly and can get soggy if overcooked. Here’s how I keep it crisp:
- Slice zucchini evenly to ensure quick, uniform cooking.
- Use high heat and stir-fry zucchini separately after cooking the chicken.
- Cook zucchini just 3-4 minutes until tender but still bright green.
- Avoid overcrowding the pan; this lets the zucchini sear instead of steam.
Following these tips keeps zucchini flavorful with a nice bite in your stir fry.
Equipment You’ll Need
- Large skillet or wok – I prefer it because it heats quickly and gives a nice stir-fry texture.
- Cutting board and knife – makes preparing chicken and veggies easy and quick.
- Measuring spoons and cups – keeps the sauces and seasonings just right.
- Mixing spoon or spatula – helps stir everything evenly while cooking.
Flavor Variations & Add-Ins
- Use sliced mushrooms or bell peppers instead of zucchini for more color and flavor.
- Add a splash of rice vinegar or sesame oil to give the dish a tangy or nutty note.
- Throw in some crushed red pepper flakes or a dash of hot sauce for extra spice.
- Serve with sesame seeds or chopped peanuts for crunch and extra flavor.
Chicken Zucchini Stir Fry
Ingredients You’ll Need:
Main Ingredients:
- 2 medium zucchinis, sliced into half-moons
- 1 lb (450g) boneless skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons vegetable oil (or any neutral oil) for stir-frying
- 3 cloves garlic, minced
- 1 teaspoon grated fresh ginger (optional)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional for depth)
- 1 teaspoon chili flakes or chili paste (adjust for spice preference)
- 1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening)
- Salt and black pepper to taste
- 2 scallions (green onions), thinly sliced for garnish
- Cooked white rice, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 10 minutes to cook, so roughly 20 minutes total from start to finish. It’s quick enough for a weeknight dinner but plenty tasty and filling.
Step-by-Step Instructions:
1. Prep Your Ingredients:
Wash and slice the zucchini into half-moons, cut the chicken breast into bite-sized pieces, and mince the garlic and ginger so everything’s ready to go before turning on the heat.
2. Cook the Chicken:
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken, sprinkle lightly with salt and pepper, and stir-fry until the pieces start to brown and are nearly cooked through—about 5-6 minutes. Remove the chicken and set it aside.
3. Stir-Fry Garlic, Ginger, and Zucchini:
Add the remaining tablespoon of oil to the same pan. Toss in the garlic and ginger, and stir for about 30 seconds until fragrant. Then add the zucchini and stir-fry about 3-4 minutes until it’s tender yet still crisp and bright.
4. Combine and Season:
Return the chicken to the pan. Pour in the soy sauce, oyster sauce (if using), and chili flakes or paste. Stir everything well so the sauce coats all the chicken and veggies.
5. Thicken the Sauce:
Pour the cornstarch and water mixture into the pan and stir continuously for 1-2 minutes until the sauce thickens to a nice glossy coating.
6. Final Touches and Serving:
Give it a taste, then adjust salt, pepper, or soy sauce if you like. Remove from heat, sprinkle with chopped scallions, and serve hot over steamed white rice. Enjoy your delicious and healthy stir fry!
Can I Use Frozen Chicken for This Stir Fry?
Yes, but be sure to fully thaw it before cooking. Thaw frozen chicken in the fridge overnight or use the cold water method for faster thawing. Pat dry to avoid excess moisture, which can affect the stir-fry’s texture.
How Can I Make This Dish Vegetarian?
Simply replace the chicken with firm tofu or tempeh. Press and cube the tofu, then stir-fry it until golden before adding the zucchini and sauce. Adjust cooking times as needed for the substitute.
Can I Prepare This Ahead of Time?
Absolutely! You can chop the vegetables and marinate the chicken in soy sauce and spices a few hours ahead. Cook everything shortly before serving for the freshest taste. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
What’s the Best Way to Store and Reheat Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat or in the microwave, stirring occasionally to heat evenly. You may want to add a splash of water or soy sauce to freshen the sauce.
