Chicken Zucchini Stir Fry

This stir fry is proof that fast dinners don’t have to feel rushed or flavorless.
With just a skillet, some basic pantry sauces, and a couple of fresh ingredients, you can have a hot, satisfying meal on the table in under half an hour.

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The chicken gets lightly coated and seared until golden, the zucchini cooks just enough to stay snappy, and the sauce brings everything together with salty, garlicky flavor and a little richness from oyster sauce.
There’s no long prep, no simmering, and no complicated ingredients—just fresh, warm food that hits the spot.

It’s a dinner you can make when you’re tired, short on time, or simply want something healthy and reliable.
Serve it over rice, noodles, or eat it straight from the skillet—it works however you need it to.

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Why This Stir Fry Is So Reliable

This recipe works because it focuses on what matters: fast cooking, clean flavors, and just enough sauce to tie everything together.
There’s no complicated marinades or prep, and yet it still feels complete.

Everything comes together quickly in one skillet with easy steps.
You start with a basic chicken coating to get some golden color, use zucchini for fresh crunch, and bring it all together with a sauce that takes 30 seconds to stir up. That’s it—done, fast, and flavorful.

• One skillet or wok needed – From browning the chicken to tossing in the sauce, it’s a true one-pan recipe.
• Fresh flavor with real balance – The garlic, soy, and ginger combo is simple but satisfying.
• Works with substitutions – Don’t have zucchini? Use bell peppers, snap peas, or mushrooms.
• Meal prep friendly – Make a double batch and refrigerate it for healthy weekday lunches.
• Adjustable heat level – Keep it mild for kids or add sriracha, red pepper flakes, or chili oil for extra bite.

This is the stir fry you can count on when you want dinner fast—but still good.

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Ingredients You’ll Need to Make It

This isn’t one of those stir fries with twenty ingredients.
Just a few essentials come together to build flavor fast, while still keeping the dish light and satisfying.

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• Boneless, Skinless Chicken Breasts or Thighs – Sliced into thin strips so they cook fast and evenly. Chicken thighs stay juicier, but either works great.
• Zucchini – Choose small to medium zucchini for the best texture. Slice into thin half moons or batons so they cook through without turning mushy.
• Garlic and Ginger – These two are the flavor base of the sauce. Fresh is ideal, but powdered will work in a pinch.
• Soy Sauce – Adds salty depth and is the foundation of the stir-fry sauce.
• Oyster Sauce – Adds a touch of sweet and umami richness.
• Sesame Oil – A little drizzle at the end brings in that warm, nutty aroma.
• Cornstarch – Lightly coats the chicken for a tender texture and helps the sauce cling.
• Vegetable Oil – Neutral and high-smoke point—perfect for stir frying.
• Green Onions (Optional) – Toss on top for extra flavor and color.

Keep sesame seeds, chili flakes, or hot sauce nearby if you like a garnish with personality.

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Step-by-Step: How to Make It Fast

Before you start cooking, have everything chopped and measured—stir fry moves quickly once the pan heats up.
Here’s how to keep the flow smooth from start to finish.

1. Prep the chicken – In a small bowl, toss sliced chicken with cornstarch, a pinch of salt, and pepper. This gives the chicken a light coating for browning and helps the sauce stick.
2. Mix the sauce – In another bowl, whisk together soy sauce, oyster sauce, garlic, ginger, and a tablespoon of water. Set this aside—it comes together fast later.
3. Cook the chicken – Heat oil in a large skillet over medium-high. Sear the chicken for 5–7 minutes, stirring occasionally, until golden and cooked through. Remove from the skillet.
4. Cook the zucchini – Add another splash of oil. Sauté the zucchini for 3–4 minutes until slightly softened but still crisp-tender. Don’t overcook—it should still have texture.
5. Bring it all together – Return the chicken to the skillet, pour in the sauce, and toss quickly to coat everything. Cook another 1–2 minutes until everything is glossy and heated through.

Finish with a drizzle of sesame oil and scatter chopped green onions on top if using.

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What to Serve With This Stir Fry

This dish is filling on its own, but it also works well with sides that soak up or complement the sauce.
You can keep it low-carb or make it stretch by pairing it with rice or noodles.

Side Option	Why It Works
Steamed white or jasmine rice	Neutral base that soaks up flavor
Cauliflower rice	Keeps it light and low-carb
Lo mein or rice noodles	Adds chew and volume
Stir-fried green beans	Bright and crunchy contrast
Kimchi or pickled vegetables	Tangy balance to the savory sauce
Miso soup or simple broth	Lightens the plate without fuss

If packing for lunch, serve over reheated rice and add a squeeze of lime for a quick upgrade.

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How to Store and Reheat for Later

Stir fries like this one are great for leftovers.
Just don’t overcook when reheating—zucchini softens fast, so gentle heat is best.

To store:

• Let the stir fry cool fully before transferring.
• Store in an airtight container for up to 4 days in the fridge.
• Avoid freezing unless absolutely needed (zucchini can go soggy).

To reheat:

• Stovetop – Reheat in a nonstick skillet with a splash of water over medium heat. Stir gently until hot.
• Microwave – Use a microwave-safe container and heat in short intervals, stirring in between.

If it thickens too much, just add a tablespoon or two of water or broth and stir.

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FAQs About Chicken Zucchini Stir Fry

Can I use tamari instead of soy sauce?
Yes. Tamari is gluten-free and tastes almost the same.

Can I use ground chicken instead?
You can—it won’t brown the same but works well.

Is oyster sauce required?
Not mandatory, but it adds great depth. Hoisin is a substitute.

What if I overcook the zucchini?
No worries—it’ll still taste great. Just use a slotted spoon to serve if too soft.

Can I double the sauce?
Yes—great for serving over noodles or rice.