Chicken Zucchini Stir Fry: One-Pan Wonder!
A symphony of flavors and textures in one pan! This Chicken Zucchini Stir Fry is the perfect solution for weeknights when you want something fast, healthy, and full of flavor with minimal cleanup.
Equipment
- Large Skillet or Wok
- Mixing bowl
- Whisk
- Cutting board
- Knife
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 medium zucchini, sliced into half-moons or cubes
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (optional)
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp honey or brown sugar
- 2 tbsp vegetable oil
- sesame seeds or chopped green onions for garnish (optional)
Instructions
- In a small bowl, whisk together soy sauce, oyster sauce (if using), sesame oil, rice vinegar, and honey or brown sugar. Set aside.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 5–7 minutes. Remove from pan and set aside.
- Add remaining 1 tablespoon of vegetable oil to the pan. Add minced garlic and ginger and sauté for about 30 seconds, until fragrant.
- Add the sliced zucchini and stir-fry until tender-crisp, about 3–5 minutes.
- Return chicken to the pan. Pour in the stir-fry sauce and cook for 2–3 minutes until heated through and slightly thickened.
- Serve hot over rice or noodles. Garnish with sesame seeds or green onions if desired.
Notes
For a spicier version, add red pepper flakes or sriracha to the sauce. Add bell peppers, onions, or carrots for variety. Use tamari instead of soy sauce to make it gluten-free. Oyster sauce can be omitted or swapped with more soy sauce.