Name: Chicken Zucchini Stir Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 1 lb boneless skinless chicken breast or thighs, thinly sliced; 2 medium zucchinis, sliced into half-moons; 1 red bell pepper, sliced; 3 cloves garlic, minced; 2 tablespoons soy sauce or tamari; 1 tablespoon oyster sauce; 1 tablespoon honey or brown sugar; 1 teaspoon sesame oil; 2 tablespoons vegetable oil; Salt and black pepper to taste; Sesame seeds for garnish; Sliced green onions for garnish

Jump to Recipe

Chicken Zucchini Stir Fry is the perfect solution when you need a fast, flavorful dinner without spending hours in the kitchen. This easy skillet recipe combines tender chicken, crisp zucchini, and a savory garlic sauce that comes together in minutes. If you’re looking for a weeknight meal that feels satisfying yet light, this dish checks every box. It’s a naturally low carb option, incredibly versatile, and ideal for anyone craving a wholesome, simple dinner packed with fresh ingredients and bold flavor.

Story

I started making Chicken Zucchini Stir Fry on busy evenings when I wanted something quick but still homemade. Instead of ordering takeout, I grabbed chicken and fresh zucchini from the fridge and built a fast stir fry around them. The result surprised me. The chicken stayed juicy, the zucchini kept its slight crunch, and the garlic-soy sauce coated everything perfectly.

Since then, Chicken Zucchini Stir Fry has become a reliable favorite in my kitchen. It works beautifully as a healthy stir fry that feels satisfying without being heavy. Moreover, it cooks in one pan, which makes cleanup easy. Whenever I need a dependable chicken skillet recipe that delivers bold flavor in under 30 minutes, I turn to this Chicken Zucchini Stir Fry. It never disappoints.

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 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon oyster sauce (optional)
1 tablespoon honey or brown sugar
1 teaspoon sesame oil
2 tablespoons vegetable oil (for stir-frying)
Salt and black pepper, to taste
Sesame seeds and sliced green onions, for garnish

Step-by-Step Instructions

Preparing the Ingredients

Slice the chicken into thin, even strips so it cooks quickly and evenly. Next, cut the zucchini into half-moons and slice the bell pepper if using. Mince the garlic finely to release its aroma. In a small bowl, whisk together the soy sauce, oyster sauce, honey, and sesame oil until smooth. Set the sauce aside so it’s ready to pour when needed.

Cooking Instructions

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer, season lightly with salt and pepper, and cook for 5 to 6 minutes until golden and fully cooked. Stir occasionally but avoid overcrowding the pan. Remove the chicken and set it aside.

Add the remaining tablespoon of oil to the pan. Toss in the zucchini and bell pepper. Sauté for 3 to 4 minutes until the vegetables turn just tender but still slightly crisp. Stir in the minced garlic and cook for about 30 seconds until fragrant.

Return the chicken to the skillet. Pour the prepared sauce over the mixture and toss everything together. Cook for another 1 to 2 minutes until the sauce thickens slightly and coats the ingredients evenly. Remove from heat and garnish with sesame seeds and green onions before serving.

Tips for Perfect Results

Common Mistakes to Avoid

Avoid slicing the chicken too thick, or it will cook unevenly. Also, do not overcook the zucchini. It should stay slightly firm to maintain texture. Additionally, cook the chicken in batches if necessary. Overcrowding the pan lowers the temperature and causes steaming instead of browning.

Pro Tips for Better Flavor

For deeper flavor, marinate the chicken in a tablespoon of soy sauce for 10 minutes before cooking. You can also add a pinch of red pepper flakes for gentle heat. If you prefer a richer sauce, stir in a small splash of chicken broth while simmering. Finally, always use high heat to achieve that classic stir fry texture.

Serving and Storage

How to Serve

Serve Chicken Zucchini Stir Fry hot straight from the skillet. Spoon it over steamed rice or noodles for a hearty option. Alternatively, keep it low carb by serving it on its own or over cauliflower rice. The savory sauce pairs well with jasmine rice and adds balance to the crisp vegetables.

How to Store Leftovers

Allow leftovers to cool completely before storing them in an airtight container. Refrigerate for up to 3 days. When reheating, warm the stir fry in a skillet over medium heat for best texture. Avoid microwaving too long, as the zucchini may become soft.

Conclusion

Chicken Zucchini Stir Fry delivers bold flavor, fresh ingredients, and quick cooking time all in one skillet. It’s a dependable healthy stir fry that works perfectly for busy evenings. Whether you serve it over rice or enjoy it as-is, this recipe makes dinner simple, satisfying, and stress-free.

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Frequently Asked Questions

Can I use chicken thighs instead of chicken breast?

Yes, chicken thighs work very well in this recipe. They stay juicy and add slightly richer flavor. Simply slice them thinly and cook the same way as the breast meat.

Is this recipe gluten-free?

It can be gluten-free if you use tamari instead of regular soy sauce. Always check the labels on your sauces to confirm.

Can I add other vegetables?

Absolutely. Broccoli, snap peas, mushrooms, or carrots blend well with Chicken Zucchini Stir Fry. Just adjust the cooking time so the vegetables remain crisp-tender.