Chicken Zucchini Stir Fry

This chicken zucchini stir fry is my go-to for busy evenings when I crave something fresh but hearty. From juicy strips of chicken to crisp tender veggies and a glossy sauce, every bite comes together in less than thirty minutes and brings dinner to the table with minimal fuss.

The first time I tried this recipe it quickly became my fallback on days when the fridge was almost empty but I still wanted a wholesome hot meal I have tweaked it over years and my whole family now asks for stir fry nights

Ingredients

• Chicken breast or thighs: lean protein that cooks quickly Look for meat with a pink color and no slimy texture
• Zucchini: mild flavor plus moisture that soaks up the sauce Choose firm bright green zucchini with no soft spots
• Red bell pepper: adds color and sweetness Use a glossy heavy pepper for freshness
• Garlic: creates a savory backbone for the whole dish Fresh bulbs that feel dense and are not sprouting are best
• Soy sauce or tamari: bases the sauce in umami Choose a deep brown sauce with no chemical aftertaste
• Oyster sauce: brings richness opt for brands with real oyster extract for depth
• Honey or brown sugar: balances saltiness with a hint of sweetness Raw honey or dark brown sugar work very well
• Sesame oil: just a touch for an aromatic finish Dark toasted sesame oil packs the most flavor
• Vegetable oil: for high heat cooking A neutral oil like canola sunflower or avocado oil is best for stir frying
• Salt and pepper: to season always use freshly ground pepper if possible
• Sesame seeds and green onions for garnish: brings crunch and a fresh bite Select sesame seeds with no bitterness and firm snappy green onions

Step-by-Step Instructions

Prep the Prep all ingredients:

Slice the chicken into thin strips for tender quick cooking Cut the zucchini into even half moons for uniform texture Slice the bell pepper and mince the garlic In a small bowl whisk together the soy sauce oyster sauce honey and sesame oil to create the sauce

Cook the Chicken:

Heat a tablespoon of vegetable oil in a large skillet or wok over medium high heat Add the sliced chicken sprinkle lightly with salt and pepper Cook for about five to six minutes stirring occasionally until the pieces are golden on all sides and cooked through Transfer the chicken to a plate and set it aside

Cook the Veggies:

In the same pan add the second tablespoon of oil Let it heat up then add the sliced zucchini and bell pepper Spread them in a single layer and let them cook undisturbed for two minutes then stir Allow the veggies to cook another two to three minutes until they are just starting to soften but still vibrant Add the minced garlic and stir constantly for about thirty seconds until fragrant but not burnt

Combine and Sauce:

Return the cooked chicken and any juices to the pan Pour in the pre mixed sauce Gradually toss and fold everything together so the sauce evenly coats each piece of chicken and veggie Let it bubble for one to two minutes until glossy and well incorporated

Serve:

Transfer everything to a serving platter Sprinkle with toasted sesame seeds and sliced green onions for color and crunch Serve hot by itself or over freshly steamed rice or noodles depending on your mood

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Tender zucchini always reminds me of my childhood garden where we would harvest armfuls in summer My kids learned to love vegetables thanks to dishes like this because every ingredient gets its moment to shine

Storage Tips

Refrigerate leftovers in a tightly sealed container and they will stay fresh for up to three days Reheat gently in a skillet rather than a microwave to maintain the chicken texture and keep the zucchini from turning mushy For freezing assemble the cooked chicken and veggies but wait to add the sauce until heating up again so nothing gets watery

Ingredient Substitutions

You can swap the chicken for thinly sliced beef shrimp or even tofu without changing the steps much Try mushrooms in place of zucchini or toss in broccoli snow peas or carrots for extra crunch For a soy free version use coconut aminos and skip the oyster sauce if you want it completely plant based

Serving Suggestions

This dish shines over white jasmine rice for a classic pairing Soba noodles or thin rice noodles make a fun twist Serve with cucumber salad or a tangy vinegar based slaw for a larger meal Leftovers also do well as a cold lunch tossed with extra greens or wrapped in lettuce

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Cultural Context

Stir frying is a quick cooking method that comes from Chinese cuisine and has spread to homes around the world Its speed and flexibility are perfect for busy families and small kitchens With just high heat and fast movements you can build layered flavors and keep ingredients bright and colorful

Common Recipe Questions

→ Can I use chicken thighs instead of breast?

Yes, chicken thighs provide extra juiciness and richness. Slice thinly for even cooking and proceed as directed.

→ How do I keep vegetables crisp in a stir fry?

Sauté zucchini and bell pepper over high heat and avoid overcrowding the pan. Stir often and cook just until tender-crisp.

→ What can I substitute for oyster sauce?

Use extra soy sauce, hoisin, or a splash of mushroom sauce for an umami boost if oyster sauce is unavailable.

→ Is this dish gluten-free?

Use tamari instead of regular soy sauce and ensure all other sauces are gluten-free for a safe, gluten-free meal.

→ Can I add other vegetables?

Absolutely! Try adding snap peas, broccoli, or mushrooms to the mix for extra color, crunch, and flavor variety.

→ How long does this keep after cooking?

Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet for the best texture.