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Chicken Zucchini Stir Fry

A quick 30-minute stir fry featuring tender chicken, crisp zucchini, and a savory-sweet Asian-inspired sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 265
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breast or thighs thinly sliced
  • 2 medium zucchinis sliced into half-moons
  • 1 red bell pepper sliced (optional)
  • 3 cloves garlic minced
  • 2 tbsp soy sauce or tamari for gluten-free
  • 1 tbsp oyster sauce optional
  • 1 tbsp honey or brown sugar
  • 1 tsp sesame oil
  • 2 tbsp vegetable oil
  • salt and black pepper to taste
  • sesame seeds and green onions for garnish

Equipment

  • Large skillet or wok
  • small mixing bowl
  • cutting board and knife

Method
 

  1. Slice the chicken into thin, uniform strips. Slice the zucchini into half-moons and cut the bell pepper into strips. Mince the garlic. In a small bowl, whisk together the soy sauce, oyster sauce, honey, and sesame oil until combined.
  2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken in a single layer, season with salt and pepper, and cook for 5 to 6 minutes until golden and cooked through. Remove and set aside.
  3. Add the remaining 1 tablespoon of oil to the pan. Add the zucchini and bell pepper and stir fry for 3 to 4 minutes until just tender but still crisp. Stir in the garlic and cook for 30 seconds until fragrant.
  4. Return the chicken to the pan. Pour the sauce over everything and toss to coat. Cook for 1 to 2 minutes, stirring frequently, until the sauce thickens and everything is heated through.
  5. Remove from heat. Garnish with sesame seeds and sliced green onions. Serve immediately over rice, noodles, or cauliflower rice.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet with a splash of water or broth, or microwave in 1-minute intervals.
Substitutions: Use shrimp instead of chicken (cook for 2-3 minutes per side). Replace oyster sauce with hoisin sauce. Add other vegetables like snap peas, broccoli, or mushrooms.
Serving Suggestions: Serve over jasmine rice, brown rice, cauliflower rice, or rice noodles. Pair with steamed edamame or Asian cucumber salad.
Make-Ahead: Slice chicken and vegetables up to 24 hours ahead. Store separately in the refrigerator and mix sauce ingredients. Cook when ready to serve.
Pro Tip: Partially freeze chicken for 15 minutes before slicing for easier, more uniform cuts. Make sure your pan is very hot before cooking for proper searing.