Chicken Zucchini Stir Fry is a light and fresh dish that’s packed with tender chicken pieces and crisp zucchini slices, all cooked quickly in a flavorful sauce. It’s a great way to enjoy a simple meal with healthy veggies and a touch of savory goodness. The zucchini adds a nice crunch, while the chicken soaks up all the tasty flavors during the stir-fry.
I love making this recipe when I want something quick but still satisfying. It’s one of those meals that comes together in minutes but still feels homemade and special. I usually like to add a sprinkle of sesame seeds or a dash of crushed red pepper for a little extra kick. Plus, it’s easy to switch up the veggies depending on what you have on hand.
For serving, I usually spoon the stir fry right over a bed of fluffy rice or noodles. Sometimes I even add a squeeze of fresh lime or a handful of chopped herbs on top to brighten up the dish. This stir fry always feels like a cozy weeknight dinner that everyone can enjoy—and it’s a perfect one-pan meal to keep cleanup simple, which I definitely appreciate on busy days.
Key Ingredients & Substitutions
Chicken Breast: I like using chicken breast because it cooks quickly and stays tender when sliced small. You can substitute with chicken thighs for a juicier texture and richer flavor.
Zucchini: Fresh, firm zucchinis work best here. If you prefer, yellow summer squash makes a nice mild swap. Cutting the zucchini into half-moons helps it cook evenly without getting mushy.
Soy Sauce & Oyster Sauce: Soy sauce adds saltiness, and oyster sauce gives an extra umami boost. For gluten-free versions, use tamari instead of soy sauce, and you can skip oyster sauce or replace it with mushroom sauce for a vegetarian twist.
Ginger and Garlic: These aromatics bring a punch to your stir fry. Fresh grated ginger is my favorite, but ground ginger works if that’s all you have.
Cornstarch Slurry: This thickens the sauce nicely. If you don’t have cornstarch, try arrowroot powder or reduce the sauce a bit longer to thicken naturally.
How Do You Keep the Zucchini Crisp but Cooked?
To get nicely cooked zucchini that’s still a bit crisp, stir-fry it last and don’t overcook. Here’s how:
- Slice zucchini evenly, about ¼-inch thick.
- Add to the pan after the onion softens, stir-fry for just 3-4 minutes.
- Keep the heat medium-high so zucchini cooks quickly and stays firm.
- Take the stir-fry off the heat as soon as zucchini reaches your desired tenderness.
This method stops zucchini from becoming mushy and keeps a pleasant bite that adds texture to the dish.
Equipment You’ll Need
- Large skillet or wok – I prefer this for quick, even stir-frying of all ingredients.
- Sharp knife – makes slicing chicken and zucchini easy and safe.
- Cutting board – keeps your workspace organized and protect your counters.
- Measuring spoons and small bowls – helpful for mixing sauces accurately and prepping ingredients.
- Stirring spoon or spatula – for tossing everything together smoothly.
Flavor Variations & Add-Ins
- Replace chicken with shrimp or sliced beef for different protein options that cook quickly.
- Add sliced bell peppers, mushrooms, or snap peas for more color and texture.
- Stir in a splash of hoisin or a drizzle of black bean sauce for a sweeter, richer flavor.
- Sprinkle chopped green onions, fresh cilantro, or a squeeze of lime on top for extra freshness.
Chicken Zucchini Stir Fry
Ingredients You’ll Need:
- 1 lb (450g) boneless, skinless chicken breast, cut into bite-sized pieces
- 2 medium zucchinis, sliced into half-moons
- 1 medium yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 red chili or dried chili flakes (optional, for heat)
- 2 tablespoons vegetable oil (such as canola or sunflower oil)
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon oyster sauce (optional for extra umami)
- 1 tablespoon rice vinegar or lemon juice
- 1 teaspoon sesame oil
- 1 teaspoon honey or brown sugar
- 1 teaspoon grated fresh ginger (or ½ teaspoon ground ginger)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for slurry)
- Cooked white or jasmine rice, to serve
- Sesame seeds, for garnish (optional)
Time Needed
This dish takes about 10-15 minutes to prepare and cook, making it a quick and easy meal for busy days. Gather and prep your ingredients first, then stir-fry everything in just a few minutes!
How to Make It – Step by Step
1. Prep Your Ingredients
Slice the chicken into bite-sized pieces. Cut the zucchinis into half-moon shapes and thinly slice the onion. Mince the garlic and grate the ginger. Having everything ready makes cooking faster and smoother.
2. Make the Stir-Fry Sauce
In a small bowl, whisk together soy sauce, oyster sauce, rice vinegar, sesame oil, honey, and grated ginger. Set this flavorful sauce aside for later.
3. Cook the Chicken
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and stir-fry until cooked through and lightly golden, about 4-5 minutes. Remove the chicken from the pan and set aside.
4. Cook the Vegetables
In the same pan, add the remaining oil. Toss in the sliced onion, cooking for 2 minutes until it softens a bit. Add the minced garlic and zucchini, stir-frying for 3-4 minutes so the zucchini stays tender-crisp.
5. Combine and Thicken
Return the cooked chicken to the pan and pour in your prepared sauce. Stir everything well to mix. Stir the cornstarch slurry again, then add it to the pan. Keep stirring until the sauce thickens and coats all the ingredients, about 1-2 minutes.
6. Add Heat and Serve
If you like some spice, add sliced red chili or a pinch of chili flakes now. Stir through and take the pan off the heat. Serve your delicious Chicken Zucchini Stir Fry hot over cooked rice, topped with sesame seeds if you like.
Can I Use Frozen Chicken for This Stir Fry?
Yes, you can! Just make sure to fully thaw the chicken in the refrigerator overnight before cooking. Pat it dry with paper towels to avoid excess moisture that can affect the stir-fry’s texture.
Can I Substitute Zucchini with Another Vegetable?
Absolutely! Yellow squash, bell peppers, or snap peas make great alternatives and will add their own unique flavors and textures to the stir fry.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium heat or microwave until warmed through, adding a splash of water if the sauce seems too thick.
Can I Prepare This Dish Ahead of Time?
You can chop the vegetables and chicken in advance and mix the sauce ahead. For best texture, cook the stir fry fresh, but you can reheat leftovers the next day for a quick meal.
