Chicken Zucchini Stir Fry
This chicken zucchini stir fry is fast, fresh, and full of flavor. A healthy, one-skillet dinner ready in 25 minutes.
Equipment
- Large skillet or wok Used for stir frying chicken and vegetables
- Cutting board For prepping chicken and zucchini
Ingredients
- 1 pound boneless, skinless chicken breasts or thighs sliced into thin strips
- 2 medium zucchini sliced into half moons
- 2 tablespoons cornstarch used to coat chicken
- ¼ cup soy sauce low sodium preferred
- 2 tablespoons oyster sauce
- 2 cloves garlic minced
- 1 teaspoon fresh ginger minced or grated
- 2 tablespoons vegetable oil or any high heat oil
- 1 teaspoon sesame oil for finishing
- salt and pepper to taste
- chopped green onions optional, for garnish
Instructions
- In a bowl, toss sliced chicken with cornstarch, salt, and pepper until evenly coated.
- In a small bowl, whisk together soy sauce, oyster sauce, garlic, ginger, and a tablespoon of water. Set aside.
- Heat vegetable oil in a large skillet over medium-high. Add chicken and stir-fry until golden brown and cooked through. Remove from skillet.
- Add zucchini to the same skillet and cook for 3–4 minutes until slightly tender but still crisp.
- Return chicken to the pan. Pour sauce over and toss everything to coat. Stir-fry for 1–2 minutes until heated through.
- Drizzle with sesame oil, garnish with green onions if using, and serve immediately.
Notes
- Use tamari or coconut aminos for a gluten-free version.
- Double the sauce for serving with noodles or rice.
- Swap zucchini for bell peppers, carrots, or snow peas based on season.
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