Chicken Zucchini Stir Fry (Print-Friendly Version)
Savory chicken with zucchini and bell pepper in a flavorful stir-fry sauce, ready in minutes for a quick meal.
# What You'll Need:
→ Main Ingredients
01 -
450 g boneless, skinless chicken breast or thighs, thinly sliced
02 -
2 medium zucchinis, sliced into half-moons
03 -
1 red bell pepper, sliced
→ Aromatics and Seasonings
04 -
3 cloves garlic, minced
05 -
2 tablespoons soy sauce or tamari
06 -
1 tablespoon oyster sauce
07 -
1 tablespoon honey or brown sugar
08 -
1 teaspoon sesame oil
09 -
2 tablespoons vegetable oil
10 -
Salt, to taste
11 -
Black pepper, to taste
→ Garnishes
12 -
Sesame seeds, for garnish
13 -
Green onions, thinly sliced, for garnish
# How to Make It:
01 -
Slice chicken into thin strips. Cut zucchinis into half-moons. Slice red bell pepper. Mince garlic. In a small bowl, whisk together soy sauce, oyster sauce, honey, and sesame oil.
02 -
Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add chicken, season with salt and pepper, and stir-fry until golden and fully cooked, about 5 to 6 minutes. Transfer chicken to a plate and set aside.
03 -
Add remaining 1 tablespoon oil to the pan. Sauté zucchini and red bell pepper over medium-high heat until just tender, approximately 3 to 4 minutes. Add minced garlic and stir for 30 seconds until fragrant.
04 -
Return chicken to the skillet. Pour in prepared sauce mixture and toss to evenly coat all ingredients. Stir-fry for 1 to 2 minutes more until heated through and well combined.
05 -
Transfer to serving plates. Garnish with sesame seeds and sliced green onions. Serve hot as is or over steamed rice or noodles.
# Additional Tips:
01 -
Slice ingredients uniformly for even cooking and appealing presentation.
02 -
For a gluten-free option, use tamari and omit oyster sauce if necessary.