Simple Chicken Zucchini Stir Fry
On a crisp autumn evening, the kitchen smelled of browned buttered bread and roasting squash, but I wanted something bright, quick, and comforting—so I tossed together a Simple Chicken Zucchini Stir Fry and watched steam curl like a cozy blanket over the stovetop. This reader-favorite recipe delivers warm, seasonal comfort without fuss, perfect for home bakers who love bringing fresh fall produce into weeknight dinners.
Introduction
If you love seasonal treats and cozy fall flavors but need a fuss-free dinner, this Simple Chicken Zucchini Stir Fry is for you. It’s quick enough for busy evenings, gentle enough for beginners, and satisfying for anyone craving a light, savory meal. Many readers return to this dish because it highlights tender chicken and late-summer/early-fall zucchini in a bright, aromatic sauce that pairs well with rice, quinoa, or a slice of crusty bread. For more stir-fry inspiration that keeps things simple and wholesome, check out this clean eating chicken and veggie idea: clean eating chicken and veggie stir fry.
Ingredients
- 1 lb boneless, skinless chicken breasts, trimmed and cut into 1/2-inch strips
- 3 medium zucchini, sliced into half-moons
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 2 tbsp soy sauce (or gluten-free tamari)
- 1 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 2 tbsp vegetable oil or olive oil
- 1 tsp sesame oil (optional)
- Salt and pepper to taste
- Red pepper flakes or sliced chili (optional)
- 2 green onions, sliced for garnish
- Sesame seeds for garnish
For a lighter side, try pairing this dish with low-carb veggies or a simple grain; a variation inspired by eggplant stir fries can help change textures: easy low-carb eggplant stir fry.
Step-by-step instructions
- Prep everything first. Slice chicken and zucchini, mince garlic and ginger, and mix soy sauce, rice vinegar, and honey in a small bowl.
- Heat your wok or large skillet over medium-high heat and add 1 tablespoon oil. When shimmering, add chicken in a single layer and sear until golden on both sides, about 3–4 minutes total for thin strips. Season lightly with salt and pepper. Remove chicken and set aside.
- Add remaining tablespoon of oil to the pan. Toss in onion, garlic, and ginger and sauté until fragrant and softened, about 2 minutes.
- Add zucchini and cook, stirring often, until tender-crisp, about 4–5 minutes. You want the zucchini to keep some bite to contrast the tender chicken.
- Return chicken to the pan and pour in the sauce. Toss to coat and allow the sauce to reduce slightly, about 1–2 minutes. Finish with sesame oil and a sprinkle of red pepper flakes if using.
- Serve immediately over rice, quinoa, or with a side salad. Garnish with green onions and sesame seeds.
If you prefer a lighter seafood twist for nights when you want change, try this lemon-pepper shrimp option for inspiration: lemon pepper shrimp stir fry. For a gluten-free chicken version with similar quick steps, see this quick gluten-free chicken stir fry: quick gluten-free chicken stir fry with veggies.
Tips for success
- Dry the chicken well before cooking: Moisture steams the meat and prevents nice browning.
- Don’t overcrowd the pan. Cook in batches if needed so everything gets a good sear.
- Cut zucchini uniformly so pieces cook evenly; thicker slices keep a better texture.
- Taste and adjust the sauce: add more honey for sweetness or a splash more soy for saltiness.
- Use a hot pan and high heat for authentic stir-fry texture and quick cooking. If you want additional stir-fry variety on light nights, this shrimp and broccoli method is a great guide: shrimp broccoli light stir fry.
Possible variations
- Gluten-free: Use tamari instead of soy sauce and check that any store-bought sauces are gluten-free. The Simple Chicken Zucchini Stir Fry adapts beautifully to gluten-free swaps.
- Vegetarian: Swap chicken for firm tofu or tempeh; press tofu first and give it a quick sear.
- Streusel topping (seasonal twist for bakers): For a playful mash-up that appeals to home bakers, sprinkle a savory streusel (made with cold butter, panko or gluten-free crumbs, herbs, and Parmesan or nutritional yeast) over the stir fry and briefly broil for a crunchy contrast. This unexpected topping melds fall baking instincts with stir-fry comfort.
- Spicy-sweet: Add chili paste or sriracha to the sauce and increase honey for a sweet-heat profile.
Storage recommendations
- Refrigerate: Cool leftovers to room temperature and store in an airtight container for up to 3 days.
- Reheat: Gently reheat in a skillet over medium-low heat with a splash of water or broth to revive moisture; microwave in short bursts if needed.
- Freeze: Stir fry textures change after freezing; if you must freeze, place in a freezer-safe container for up to 2 months and thaw overnight in the refrigerator before reheating.
Conclusion
This Simple Chicken Zucchini Stir Fry is a cozy, weeknight-friendly recipe that blends seasonal produce with pantry-friendly flavors and just enough technique to make home bakers proud. For another tasty take on zucchini and chicken, see this helpful version inspired by classic flavors: Zucchini Stir Fry with Chicken {Quick and Easy!} – Well Plated.
Frequently Asked Questions
Can I make Simple Chicken Zucchini Stir Fry ahead of time?
Yes. You can prep the vegetables and slice the chicken a day ahead and store them separately in the fridge. Cook everything just before serving for best texture.What should I serve with this stir fry?
Serve over steamed rice, quinoa, or cauliflower rice. A crusty loaf or a simple green salad also complements the dish nicely.How do I prevent zucchini from getting soggy?
Cook on medium-high heat and avoid over-stirring. Remove from heat while still slightly firm; carryover heat will finish cooking.Is this recipe kid-friendly?
Absolutely. Reduce or omit spicy elements and cut the zucchini into familiar shapes if that helps picky eaters. The mild, slightly sweet sauce tends to be a hit with kids.
Simple Chicken Zucchini Stir Fry
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts, trimmed and cut into 1/2-inch strips
- 3 medium zucchini, sliced into half-moons
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 inch piece fresh ginger, grated
- 2 tbsp soy sauce (or gluten-free tamari)
- 1 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 2 tbsp vegetable oil or olive oil
- 1 tsp sesame oil (optional)
- Salt and pepper to taste
- Red pepper flakes or sliced chili (optional)
- Green onions, sliced for garnish
- Sesame seeds for garnish
Instructions
Preparation
- Prep everything first. Slice chicken and zucchini, mince garlic and ginger, and mix soy sauce, rice vinegar, and honey in a small bowl.
Cooking
- Heat your wok or large skillet over medium-high heat and add 1 tablespoon oil. When shimmering, add chicken in a single layer and sear until golden on both sides, about 3–4 minutes total. Season lightly with salt and pepper. Remove chicken and set aside.
- Add remaining tablespoon of oil to the pan. Toss in onion, garlic, and ginger and sauté until fragrant and softened, about 2 minutes.
- Add zucchini and cook, stirring often, until tender-crisp, about 4–5 minutes.
- Return chicken to the pan and pour in the sauce. Toss to coat and allow the sauce to reduce slightly, about 1–2 minutes.
- Finish with sesame oil and a sprinkle of red pepper flakes if using.
- Serve immediately over rice, quinoa, or with a side salad. Garnish with green onions and sesame seeds.