It is 6pm. You are tired. Dinner needs to happen fast. This chicken zucchini stir fry is your new best friend.
Summer is the best time for fresh garden produce. This dish is light, bright, and incredibly satisfying. You will love how fresh and vibrant it feels on your plate.
Why This Recipe Is a Winner
This meal is a total lifesaver for busy families. It goes from the fridge to the table in under 30 minutes. You get plenty of protein without any heavy feeling afterward.
It is also a fantastic choice for a healthy reset. The zucchini stays crisp while the chicken remains juicy. Every bite is packed with savory ginger and garlic goodness.
Simple Cooking Method
Making a great stir fry is all about the heat. You want your pan nice and hot. This ensures the zucchini stays tender-crisp rather than soggy.
Even if you are a beginner, you can master this. The steps are straightforward and very easy to follow. You will feel like a pro in your kitchen tonight.
Ingredients You’ll Need
These simple items create a restaurant-quality glaze right at home.
- 1 lb boneless skinless chicken breast, cut into 1-inch pieces
- 3 medium zucchini, sliced into half-moons
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1/4 teaspoon red pepper flakes
Step-by-Step Directions
- In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, and cornstarch until smooth.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add chicken pieces and cook until browned and cooked through, approximately 5-6 minutes; remove chicken and set aside.
- Add the remaining 1 tablespoon of oil to the pan, then add zucchini and cook for 3-4 minutes until crisp-tender.
- Stir in the garlic, ginger, and red pepper flakes; cook for 30 seconds until fragrant.
- Return the chicken to the pan and pour the sauce over the mixture.
- Toss continuously for 1-2 minutes until the sauce has thickened and coated all ingredients evenly.
- Serve immediately.
Best Ways to Enjoy It
Serve this warm over a fluffy bed of white rice. For a lower-carb option, try fresh cauliflower rice instead. It soaks up the savory sauce beautifully.
Add a sprinkle of toasted sesame seeds on top. This adds a lovely crunch and nutty flavor. It is a perfect weeknight dinner for your family.
Storage & Reheating
Keep leftovers in an airtight container in the fridge. They will stay fresh for up to three days. This recipe makes for a wonderful meal prep lunch.
Reheat in a skillet over medium heat. This helps maintain the texture of the zucchini. Avoid the microwave if you want to keep things crisp.
Recipe Tips for Best Results
- Don’t skip the fresh ginger for the best flavor.
- Avoid overcrowding the pan when browning the chicken.
- Slice your zucchini evenly so they cook at the same rate.
- Prep all your ingredients before you turn on the heat.
- Use low-sodium soy sauce if you are watching your salt.
- Add the red pepper flakes slowly to control the heat.
Easy Flavor Ideas
- Add sliced bell peppers for extra color and crunch.
- Swap the chicken for shrimp for a faster protein choice.
- Stir in a spoonful of honey for a sweeter glaze.
- Use yellow summer squash along with the zucchini.
Common Questions
How do I keep the zucchini from getting soggy?
Cook it over high heat for a short time. Do not cover the pan with a lid. This lets moisture escape so the veggies stay crisp.
Can I make this gluten-free?
Yes, you can easily swap the soy sauce for tamari. Ensure your oyster sauce is also labeled gluten-free. It will taste just as delicious.
I hope this quick stir fry brings a little ease to your busy evening. It is the perfect way to enjoy fresh summer zucchini with your family.
— Katie Wood
Ingredients
- 1 lb boneless skinless chicken breast, cut into 1-inch pieces
- 3 medium zucchini , sliced into half-moons
- 3 cloves garlic , minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarc h
- 2 tablespoons vegetable oil
- 1/4 teaspoon red pepper flakes
Instructions
- In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, and cornstarch until smooth.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add chicken pieces and cook until browned and cooked through, approximately 5-6 minutes; remove chicken and set aside.
- Add the remaining 1 tablespoon of oil to the pan, then add zucchini and cook for 3-4 minutes until crisp-tender.
- Stir in the garlic, ginger, and red pepper flakes; cook for 30 seconds until fragrant.
- Return the chicken to the pan and pour the sauce over the mixture.
- Toss continuously for 1-2 minutes until the sauce has thickened and coated all ingredients evenly.
- Serve immediately.
