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Chicken Zucchini Stir Fry

Delicious Chicken Zucchini Stir Fry in Just 30 Minutes!

Quick and healthy Chicken Zucchini Stir Fry that can be prepared in 30 minutes, perfect for hectic weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stir Fry
  • 1 lb Chicken Breast Provide lean protein; substitute with chicken thighs or tofu for a different texture.
  • 2 medium Zucchini Adds freshness and bulk; can be swapped with bell peppers, snap peas, or carrots for variety.
  • 1 medium Red Bell Pepper Enhances color and sweetness; omit or use another vegetable as desired.
  • 3 cloves Garlic Provides aromatic flavor; adjust quantity to suit your taste preference.
For the Sauce
  • 1/4 cup Soy Sauce Main source of umami flavor; use tamari for a gluten-free version.
  • 2 tablespoons Oyster Sauce Adds depth of flavor; substitute with extra soy sauce or hoisin if needed.
  • 1 tablespoon Honey Balances saltiness with sweetness; opt for maple syrup for a vegan alternative.
  • 1 tablespoon Sesame Oil Imparts a nutty flavor; can be substituted with olive oil for a lighter taste.
For Cooking
  • 2 tablespoons Vegetable Oil Used for stir-frying; any neutral oil works well here.
  • to taste Salt
  • to taste Pepper
For Garnish
  • 1 tablespoon Sesame Seeds Adds visual appeal and a delightful crunch; optional based on preference.
  • 2 stalks Green Onions Provides extra flavor and freshness; sprinkle on top just before serving.

Equipment

  • wok
  • Skillet
  • Knife
  • Cutting board

Method
 

Step-by-Step Instructions
  1. Prepare Ingredients: Slice the chicken breast into thin, bite-sized pieces. Wash and cut the zucchini and red bell pepper into thin strips. Mince the garlic finely. Mix soy sauce, oyster sauce, honey, and sesame oil in a small bowl and set aside.
  2. Cook Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook for about 5–6 minutes until golden brown. Remove the chicken and set aside.
  3. Sauté Vegetables: In the same skillet, add another tablespoon of oil and toss in the zucchini and red bell pepper. Stir-fry for 3–4 minutes until tender yet crisp, then add the minced garlic and sauté for an additional 30 seconds.
  4. Combine and Sauce: Return cooked chicken to the pan. Pour the prepared sauce over everything, tossing to coat. Cook for about 1–2 minutes until heated through and sauce thickens slightly.
  5. Serve: Transfer the Chicken Zucchini Stir Fry to a serving dish. Garnish with sesame seeds and chopped green onions. Serve hot over steamed rice or noodles, or enjoy on its own.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 18gProtein: 32gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 820mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 700IUVitamin C: 80mgCalcium: 40mgIron: 2mg

Notes

This Chicken Zucchini Stir Fry is quick to prepare and loved by the family! Perfect for busy weeknights.

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