Chicken Zucchini Stir Fry is a quick and tasty dish that brings together tender chicken pieces and fresh zucchini slices, all cooked up with a light, flavorful sauce. It’s colorful, healthy, and has just the right amount of crunch from the zucchini, making it a simple meal that feels special without much fuss.
I love making this stir fry on busy weeknights because it comes together in no time and is something the whole family enjoys. One little trick I use is to slice the zucchini thin, so it cooks quickly but still holds a bit of its crispness. Plus, tossing in some garlic and ginger gives it a nice kick that always keeps me coming back for seconds.
Serving this dish over steamed rice or even noodles is my favorite way to eat it, since it soaks up the delicious sauce perfectly. It’s a meal that feels fresh but filling, and I find it’s a great way to sneak in some veggies without anyone noticing. Whenever I make it, I’m reminded how simple ingredients can turn into a great dinner that everyone looks forward to.
Key Ingredients & Substitutions
Chicken Breast: Thin slices cook quickly and stay juicy. You can swap for boneless chicken thighs for richer flavor and more tenderness.
Zucchini: Adds crisp texture and freshness. If you can’t find zucchini, yellow squash works well as a substitute.
Soy Sauce: Provides saltiness and umami. Use tamari or coconut aminos for gluten-free options.
Honey or Maple Syrup: Balances the salty and tangy flavors with a touch of sweetness. You can adjust or skip based on taste or diet.
Garlic & Ginger: These are key for fresh, zesty flavor. Fresh is best, but powdered forms can work in a pinch (use less).
How Can I Get Perfectly Cooked Chicken and Crisp Zucchini in Stir Fry?
Balancing chicken doneness with zucchini texture is the key challenge. Here’s how I handle it:
- Cook chicken first in a hot pan with oil, avoiding overcrowding. This helps it brown nicely and cook through—about 5-7 minutes.
- Remove chicken to keep it from overcooking while you cook the zucchini.
- In the same pan, add garlic and ginger briefly to release flavor, then add zucchini and stir-fry until just tender but still crisp (about 3-4 minutes).
- Return chicken and pour the sauce, stirring quickly to combine and heat through without making zucchini soggy.
- Optional: Add a cornstarch slurry to thicken the sauce if you like—it coats the chicken and zucchini nicely without watering down texture.
Equipment You’ll Need
- Large skillet or wok – I use this because it heats evenly and moves ingredients around easily, making stir-frying a breeze.
- Sharp knife – a good one slices chicken and zucchini thinly and safely.
- Cutting board – keeps your prep area tidy and your cuts precise.
- Measuring spoons and cup – for sauces and ingredients, so everything is balanced.
- Small bowl – for whisking the sauce ingredients.
Flavor Variations & Add-Ins
- Try adding sliced bell peppers or carrots for extra crunch and color.
- Swap chicken for shrimp or tofu to change up the protein.
- Use sesame oil and sprinkle with sesame seeds for a nutty flavor.
- Add a splash of lime juice or rice wine vinegar at the end for extra brightness.
Chicken Zucchini Stir Fry
Ingredients You’ll Need:
Main Ingredients:
- 1 lb boneless, skinless chicken breast, thinly sliced
- 2 medium zucchinis, sliced into half-moons
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
Sauce Ingredients:
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 1 tsp chili flakes (adjust to taste)
- 1 tsp whole grain mustard or Dijon mustard
- 2 tbsp water or chicken broth
- 1 tbsp cornstarch (optional, for thickening)
For Garnish and Serving:
- 2 green onions, sliced
- Fresh cilantro or parsley, chopped
- Cooked white or brown rice
How Much Time Will You Need?
You’ll need about 20 minutes in total. Prep takes 5-10 minutes slicing the chicken and zucchini, then cooking and stir-frying will take another 10-15 minutes. This makes for a quick, healthy weeknight meal!
Step-by-Step Instructions:
1. Make the Sauce:
In a small bowl, whisk together soy sauce, rice vinegar, honey (or maple syrup), mustard, chili flakes, and water or broth. This flavorful mix will give your stir fry a perfect balance of salty, sweet, and tangy.
2. Cook the Chicken:
Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the sliced chicken and stir-fry for 5-7 minutes until it’s lightly browned and cooked through. Take the chicken out and set aside to keep it juicy.
3. Sauté Garlic, Ginger & Zucchini:
In the same pan, add the remaining tablespoon of olive oil. Toss in the minced garlic and grated ginger and cook for about 30 seconds until fragrant. Then add the zucchini slices, stir-frying for 3-4 minutes until they’re tender but still a little crisp.
4. Combine & Simmer:
Return the chicken to the pan with the zucchini. Pour the prepared sauce over everything and stir well to coat. If you want a thicker sauce, mix cornstarch with a bit of water and add it in now. Cook for another 1-2 minutes until the sauce thickens and clings to your chicken and veggies.
5. Garnish & Serve:
Turn off the heat and sprinkle sliced green onions and fresh cilantro or parsley over the top. Serve your tasty Chicken Zucchini Stir Fry hot on a bed of white or brown rice for a satisfying and delicious meal!
Can I Use Frozen Chicken for This Stir Fry?
Yes, you can! Just make sure the chicken is fully thawed before cooking. Thaw it overnight in the fridge or use the cold water method for quicker thawing. Pat dry to avoid excess moisture when stir-frying.
How Can I Make This Stir Fry Vegan or Vegetarian?
Simply replace the chicken with firm tofu or tempeh. Press and drain the tofu well to remove excess moisture, then cut into cubes and cook similarly to the chicken for a delicious plant-based option.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water if the sauce has thickened too much.
Can I Add More Vegetables to This Recipe?
Absolutely! Bell peppers, carrots, snap peas, or mushrooms all make great additions. Add harder veggies earlier and softer ones later to keep everything cooked perfectly.
