Chicken Zucchini Stir Fry

When I need something quick, satisfying, and packed with flavor, this Chicken Zucchini Stir Fry is my go-to. It’s one of those dishes that come together in under 30 minutes but taste like it took hours. The tender chicken, crisp zucchini, and that glossy, garlicky soy-based sauce make this a meal I come back to over and over again.

I love how customizable it is. Whether I’m cleaning out my fridge or craving something slightly spicy, this stir fry adapts easily. It’s also a great way to sneak in more veggies without feeling like you’re forcing them. This dish always ends up being a midweek hero in my kitchen.

Why You’ll Love This Chicken Zucchini Stir Fry

• It’s fast — ready in under 30 minutes.
• Balanced between protein and veggies.
• That sticky savory-sweet sauce is irresistible.
• Perfect for weeknights, meal prep, or lunchboxes.
• Easily adaptable to your favorite stir fry veggies.

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What Kind of Chicken Should I Use?

Boneless, skinless chicken thighs are my top choice for this stir fry. They stay juicy and tender even at high heat. Chicken breast works too, but you need to be careful not to overcook it, or it can become a little dry. Either way, slicing the chicken thin and against the grain is the key to getting those perfect stir-fry bites.

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Options for Substitutions

• Protein: Swap chicken for shrimp, beef, tofu, or tempeh.
• Vegetables: Zucchini is great, but you can use bell peppers, snap peas, broccoli, or mushrooms.
• Sauce: Add a dash of hoisin or oyster sauce for a twist, or make it gluten-free by using tamari instead of soy sauce.
• Spice: Use more or less red chili depending on your heat preference, or skip it entirely for a milder dish.
• Garnish: No sesame seeds? Try chopped peanuts or cashews for crunch.

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Ingredients for this Chicken Zucchini Stir Fry

• Chicken thighs or breasts: The star protein, tender and flavorful, especially when marinated.
• Zucchini: Adds moisture, crunch, and soaks up the sauce beautifully.
• Garlic: Brings out a pungent, aromatic base that defines the dish.
• Ginger: Offers a sharp, slightly sweet warmth that balances the savory notes.
• Soy sauce: The umami-rich foundation of the stir fry sauce.
• Oyster sauce: Adds depth and subtle sweetness to round out the sauce.
• Sesame oil: Infuses a nutty fragrance and a traditional stir-fry flavor.
• Cornstarch: Helps thicken the sauce and gives the chicken a silky coating.
• Brown sugar or honey: Just a touch for sweetness to balance the saltiness.
• Red chili or chili flakes: For that optional kick of heat.
• Green onions: Adds color and a fresh, mildly spicy bite.
• Sesame seeds: For that final nutty crunch and visual appeal.

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Step 1: Prepare the Chicken

Slice the chicken thinly against the grain. Toss it with a bit of soy sauce, cornstarch, and a drop of sesame oil. Let it marinate for 10–15 minutes while prepping the other ingredients. This step ensures the meat stays tender and flavorful.

Step 2: Cut the Zucchini

Slice zucchini into half-moons about 1/4-inch thick. Keeping them uniform helps them cook evenly. Avoid overly thin slices—they can get mushy in the stir fry.

Step 3: Make the Stir Fry Sauce

In a small bowl, whisk together soy sauce, oyster sauce, brown sugar or honey, a dash of sesame oil, and a splash of water. Set it aside. This mix should be balanced with salty, sweet, and umami.

Step 4: Stir Fry the Chicken

Heat a tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken and spread it out in an even layer. Sear it without moving for 1–2 minutes, then stir-fry until golden and just cooked through. Remove and set aside.

Step 5: Sauté Aromatics

Add a bit more oil if needed. Toss in minced garlic and ginger. Stir quickly for about 30 seconds until fragrant but not browned.

Step 6: Cook the Zucchini

Add zucchini to the pan. Stir-fry for 3–4 minutes until it starts to soften but still holds a bite. It should stay vibrant and not overcooked.

Step 7: Combine Everything

Return the cooked chicken to the pan. Pour in the prepared sauce. Toss well to coat everything. Let it bubble for 1–2 minutes until the sauce thickens and glazes the chicken and veggies.

Step 8: Garnish and Serve

Turn off the heat. Sprinkle with sliced green onions, sesame seeds, and chopped red chili if using. Serve hot over rice, noodles, or enjoy it on its own for a low-carb option.

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How Long to Prepare the Chicken Zucchini Stir Fry

Prep Time:
The preparation takes about 15–20 minutes, including slicing the chicken, chopping the zucchini, mincing the aromatics, and mixing the sauce. If you’re efficient with a knife or pre-chop in advance, you can cut that time down even more.

Cook Time:
Cooking only takes around 10–12 minutes. Stir-frying is quick, and since both chicken and zucchini cook fast, the longest part is letting the sauce thicken slightly at the end.

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Tips for Perfect Chicken Zucchini Stir Fry

• Use high heat when stir-frying for that classic sear and slight char.
• Don’t overcrowd the pan; cook in batches if needed to avoid steaming the chicken.
• Slice all ingredients uniformly for even cooking.
• Let the chicken sear undisturbed for a minute before stirring to lock in juices.
• Finish with sesame oil and green onions off-heat for a fresh flavor boost.

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Watch Out for These Mistakes While Cooking

• Overcooking the zucchini: It turns mushy and watery. Keep it slightly crisp.
• Skipping the cornstarch marinade: It’s key for a silky, restaurant-style chicken texture.
• Adding sauce too early: Wait until everything is nearly done, so it doesn’t burn or reduce too fast.
• Too much sauce: It can drown the dish—add just enough to coat.
• Low heat cooking: You won’t get that stir-fry flavor. High heat is essential.

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What to Serve With Chicken Zucchini Stir Fry?

1. Steamed Jasmine Rice

A classic pairing that soaks up all the saucy goodness.

2. Garlic Noodles

Rich, buttery noodles with garlic elevate the whole dish.

3. Cauliflower Rice

For a low-carb option that still feels hearty.

4. Asian Slaw

Crunchy, tangy slaw adds freshness and contrast.

5. Egg Drop Soup

A comforting, light soup that works well as a starter.

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Storage Instructions

Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days. The sauce will thicken more as it sits, but a quick reheat with a splash of water brings it back to life.

Freezing: It’s best not to freeze this dish as zucchini becomes watery when thawed. However, you can freeze just the cooked chicken and sauce base and add fresh zucchini later when reheating.

Reheating: Microwave in short bursts or reheat in a skillet with a splash of water or broth to loosen the sauce.

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Estimated Nutrition

Per serving (based on 4 servings):

• Calories: 340
• Protein: 29g
• Carbohydrates: 14g
• Sugars: 5g
• Fat: 18g
• Saturated Fat: 3g
• Fiber: 2g
• Sodium: 790mg

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Frequently Asked Questions

What kind of pan should I use?

A wok is ideal for stir-fries due to its shape and heat distribution, but a large nonstick skillet works just fine.

Can I make this vegetarian?

Absolutely. Use tofu or tempeh instead of chicken, and swap oyster sauce with a vegetarian stir-fry sauce.

How do I keep the zucchini from getting soggy?

Cook it quickly over high heat and don’t cover the pan, which traps steam and softens the veggies too much.

Can I make the sauce ahead of time?

Yes! The sauce can be pre-mixed and stored in the fridge for up to a week.

Is this dish good for meal prep?

Definitely. It reheats well and keeps its flavor for several days, especially when paired with rice.

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Conclusion

This Chicken Zucchini Stir Fry is the ultimate fast-and-flavorful meal that fits into any weeknight plan. With juicy chicken, fresh zucchini, and a savory sauce that clings to every bite, it’s a healthy and delicious option that doesn’t skimp on taste. Whether you’re serving it over rice or enjoying it on its own, it’s one of those meals you’ll come back to again and again.

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