Zucchini Chicken Stir Fry -

Zucchini Chicken Stir Fry

This 30-minute zucchini chicken stir fry is a quick and flavorful dinner made with tender chicken, fresh zucchini, and a savory sauce. Serve over rice or noodles for a meal that's perfect for busy weeknights!

Course dinner, Main Course, Main Dish

Cuisine American, asian

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 274kcal

Author Ann Otis

Ingredients

2 tablespoons canola oil or any neutral cooking oil (vegetable oil, peanut oil, avocado oil etc.)
1 lb chicken breast thinly sliced*
Kosher salt
freshly ground black pepper
3/4 cup yellow onion thinly sliced
2 medium zucchini halved lengthwise and sliced into half-moons
1 red bell pepper thinly sliced
3 garlic cloves minced
3 tablespoons low-sodium soy sauce
2 tablespoon oyster sauce
1 tablespoon honey
1 teaspoon toasted sesame oil
1 teaspoon cornstarch mixed with 1 tablespoon water (optional)
2 scallions thinly sliced
1 teaspoon sesame seeds
additional soy sauce to taste
brown or white rice, or noodles for serving*

Instructions

Heat the oil in a large skillet set over medium-high heat. Add the chicken, season with salt and pepper, and cook for 4-5 minutes, stirring occasionally, until lightly browned and nearly cooked through. Transfer to a plate.
Add the onion, zucchini, and red bell pepper to the pan, sprinkle with a little salt and pepper, and cook for 4-5 minutes, stirring frequently, until the vegetables are crisp-tender and lightly caramelized.
Stir in the garlic and cook for 30-60 seconds, until fragrant.
Return the chicken to the pan. Add the soy sauce, oyster sauce, honey, and sesame oil, stirring to coat evenly.
Optionally, if you prefer a thicker sauce, pour in the cornstarch slurry and cook for 1-2 minutes, stirring, until the sauce thickens slightly and clings to the chicken and vegetables.*
Season with additional soy sauce to taste. Remove from heat, garnish with scallions and sesame seeds, and serve.

Video

Notes

*Chicken thighs may be used instead of chicken breasts.

Doubling the sauce: If you like a saucier dish, the sauce ingredients can be doubled, and in that case, you will need the cornstarch slurry to thicken it.

Storage

This recipe is perfect for healthy meal prep or quick, ready-to-go lunches for work or school the next day.

Refrigerator: Store any leftover stir fry in an airtight container in the fridge for up to 3 or 4 days.

Reheating: Warm any leftovers gently over medium-low heat in a small skillet, stirring occasionally until heated through. If you are using a microwave at the office, heat it in 30-second intervals, giving it a good stir between sessions to ensure it warms up evenly.

I don't recommend freezing this dish, zucchini has a high water content and will turn mushy when it's thawed.

*Nutrition information does not include rice or noodles.

Nutrition