Chicken Zucchini Stir Fry (Quick, Healthy, and Packed with Flavor)
A quick and flavorful Chicken Zucchini Stir Fry made with tender chicken, fresh veggies, and a savory-sweet sauce. Perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stir Fry
- 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, optional, sliced
- 3 cloves garlic, minced
- 2 tablespoon soy sauce or tamari for gluten-free
- 1 tablespoon oyster sauce, optional, for richness
- 1 tablespoon honey or brown sugar
- 1 teaspoon sesame oil
- 2 tablespoon vegetable oil for stir-frying
- Salt and pepper to taste
- Sesame seeds and green onions for garnish
Instructions
1. Slice chicken and veggies. Mince garlic. In a small bowl, whisk together soy sauce, oyster sauce, honey, and sesame oil.
2. Heat 1 tablespoon oil in a skillet or wok over medium-high heat. Add chicken, season with salt and pepper, and cook until golden and fully cooked (5–6 minutes). Remove and set aside.
3. Add remaining oil. Sauté zucchini and bell pepper until just tender, about 3–4 minutes. Add garlic and cook 30 seconds more.
4. Return chicken to the pan. Pour in the sauce and toss to coat. Cook for 1–2 more minutes, until everything is heated through and well coated.
5. Garnish with sesame seeds and green onions. Serve hot over rice, noodles, or as-is!
Notes
Use chicken thighs for extra juiciness. Add chili flakes or sriracha for a spicy kick. Leftovers keep well in the fridge for up to 3 days. Great for meal prep!
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg
Find it online: https://paulakitchen.com/chicken-zucchini-stir-fry/