Simple Chicken Zucchini Stir Fry
A quick and comforting stir fry featuring tender chicken and seasonal zucchini in a bright, aromatic sauce, perfect for busy evenings.
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.
Notes
Dry the chicken well before cooking to avoid steaming. Don't overcrowd the pan and adjust the sauce to your preference. Use high heat for best cooking results. Not kid-friendly? Reduce or omit spicy elements.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 2gSodium: 800mgFiber: 3gSugar: 6g
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