If you’re on the lookout for a vibrant, healthy, and absolutely delicious weeknight dinner, this Chicken Zucchini Stir Fry Recipe is a total game-changer. Bursting with tender chicken pieces, crisp-tender zucchini, and a lively mix of flavors from garlic, ginger, and a hint of chili, this dish perfectly balances savory, sweet, and a little kick of heat. It’s an easy-to-make stir fry that feels special enough for guests but simple enough for a busy evening, making it a favorite I always come back to.
Ingredients You’ll Need
Every ingredient in this recipe plays a key role in creating the perfect harmony of taste, texture, and color. The simplicity of these essentials makes the cooking process straightforward and the flavors shine bright without overwhelming your palate.
- 1 lb boneless skinless chicken breasts or thighs: The star protein, cut into bite-sized pieces for quick cooking and juicy bites.
- 1 tablespoon cornstarch: Helps give the chicken a light crispy coating and thickens the stir fry sauce beautifully.
- 2 medium zucchinis: Sliced into half-moons to add freshness, a pleasant crunch, and vibrant green color.
- 2 cloves garlic: Minced for that essential punch of aromatic depth that wakes up the entire dish.
- 1 teaspoon fresh ginger: Adds warmth and a slight peppery zing that pairs perfectly with garlic.
- 3 tablespoons soy sauce (low sodium preferred): Brings the perfect balance of saltiness and umami flavor.
- 1 tablespoon sesame oil: Infuses a delicious nutty aroma that defines many classic stir fries.
- 1 tablespoon brown sugar: Adds a subtle sweetness that enriches the sauce and balances the salt and spice.
- 1/2 teaspoon chili flakes or 1 small red chili: Introduces a gentle heat that wakes up your taste buds without overpowering.
- 1 tablespoon neutral oil (canola, avocado, or grapeseed): For searing the chicken and crisping the vegetables without strong competing flavors.
- Salt and pepper to taste: To enhance and round out all those wonderful flavors.
- Sesame seeds for garnish (optional): A final touch for a bit of extra texture and visual appeal.
How to Make Chicken Zucchini Stir Fry Recipe
Step 1: Prepare and Season the Chicken
Start by tossing the bite-sized chicken pieces with cornstarch, salt, and pepper. This simple combination gives the chicken a light crust that locks in moisture and helps create a glossy sauce later on. It’s the little thing that sets this stir fry apart from others.
Step 2: Sear the Chicken to Golden Perfection
Heat your neutral oil in a skillet or wok on medium-high heat. Add the chicken pieces in a single layer to allow them to sear without steaming. Resist the urge to stir right away—let them cook undisturbed for 2 to 3 minutes so they develop a beautiful golden crust. Then flip and cook until fully cooked through. Once browned, remove the chicken from the pan to keep it juicy and tender.
Step 3: Stir Fry the Zucchini with Garlic and Ginger
Add a bit more oil to the pan if you need and toss in the zucchini slices. Stir fry them just until they become tender but still retain a little crunch—that brightness and texture are essential here. Add your minced garlic and fresh ginger towards the end, tossing quickly for about 30 seconds so they release their intoxicating aromas without burning.
Step 4: Bring It All Together with the Sauce
Return the seared chicken to the pan, then pour in the soy sauce, sesame oil, brown sugar, and chili flakes or sliced chili. Stir everything thoroughly to ensure each piece of chicken and zucchini is coated with that rich, flavorful sauce. It’s the heart of the Chicken Zucchini Stir Fry Recipe and where all the flavors unify beautifully.
Step 5: Simmer Until the Sauce Thickens
Let the combined mixture simmer for 1 to 2 minutes. This helps the sauce to thicken slightly and cling perfectly to every bite, creating that mouthwatering glaze you crave. Keep tossing gently during this time to prevent sticking and ensure even coverage.
Step 6: Garnish and Serve Hot
Finish by sprinkling on toasted sesame seeds if you like. They add a subtle crunch and a lovely nutty note that’s the perfect final flourish for this vibrant stir fry.
How to Serve Chicken Zucchini Stir Fry Recipe
Garnishes
Sesame seeds are the classic choice, but you can also sprinkle chopped green onions or fresh cilantro for a burst of color and brightness. A wedge of lime on the side adds a zesty contrast that elevates the dish wonderfully.
Side Dishes
This stir fry pairs beautifully with steamed jasmine or brown rice, giving a comforting base that soaks up the sauce. For a lower-carb meal, cauliflower rice or a simple garlic sautéed noodle makes a great alternative. Light, crisp side salads or pickled vegetables also bring a refreshing balance to the meal.
Creative Ways to Present
Serve your Chicken Zucchini Stir Fry in shallow bowls with rice nestled underneath or on the side for a cozy presentation. You can also spoon the stir fry over toasted sesame or sesame-crusted rice cakes for an elegant appetizer-style twist that impresses without fuss.
Make Ahead and Storage
Storing Leftovers
Place any leftover Chicken Zucchini Stir Fry in an airtight container and refrigerate. It will stay fresh for up to 3 days, making it a perfect next-day lunch or dinner option.
Freezing
This recipe freezes well if stored in a freezer-safe container. When freezing, leave some space for expansion and consume within 2 months for best flavor. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stovetop over low-medium heat to keep the chicken tender and vegetables from becoming mushy. Add a splash of water or broth if the sauce thickens too much during reheating. Microwaving works in a pinch but stirring halfway through helps maintain even warmth.
FAQs
Can I use chicken thighs instead of breasts for this recipe?
Absolutely! Chicken thighs are a great alternative because they tend to stay juicier and have more flavor. Just be sure to cut them into uniform bite-sized pieces for even cooking.
Is it necessary to use cornstarch on the chicken?
Cornstarch helps create a silky, slightly crispy coating on the chicken that enhances the texture and helps thicken the sauce. While it’s recommended, you can skip it if you prefer a lighter coating, but the texture will be slightly different.
Can I add other vegetables to this stir fry?
Definitely! Bell peppers, snap peas, or carrots work beautifully with this recipe. Just add them with the zucchini and adjust cooking times slightly to ensure everything is tender-crisp.
How spicy is the recipe with chili flakes?
The recipe has a mild, pleasant heat that can be easily adjusted by adding more or less chili flakes or fresh chili. It’s designed to add a little warmth without overwhelming the other flavors.
Is this recipe gluten-free?
To make it gluten-free, simply use gluten-free soy sauce or tamari. Everything else in the recipe is naturally gluten-free, so it’s easy to adapt!
Final Thoughts
This Chicken Zucchini Stir Fry Recipe is one of those dishes that feels both comforting and exciting at the same time. It’s quick to prepare, packed with fresh flavors, and endlessly adaptable to whatever’s in your kitchen. I can’t encourage you enough to give it a try—you’ll find yourself coming back to it again and again, just like I do.
Print
Chicken Zucchini Stir Fry Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
- Diet: Low Fat
Description
This Chicken Zucchini Stir Fry is a quick and flavorful dish featuring tender chicken pieces stir-fried with fresh zucchini, garlic, and ginger. Tossed in a savory sauce made of soy sauce, sesame oil, and a touch of brown sugar with a hint of chili heat, it makes a delightful low-carb, healthy meal perfect for busy weeknights.
Ingredients
Chicken
- 1 lb boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tablespoon cornstarch
- Salt and pepper to taste
Vegetables & Aromatics
- 2 medium zucchinis, sliced into half-moons
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- 1/2 teaspoon chili flakes or 1 small red chili, thinly sliced
Sauce & Oils
- 3 tablespoons soy sauce (low sodium preferred)
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 1 tablespoon neutral oil (canola, avocado, or grapeseed)
Garnish
- Sesame seeds for garnish (optional)
Instructions
- Prepare the chicken: In a bowl, toss the bite-sized chicken pieces with cornstarch, salt, and pepper until evenly coated. This helps to create a light crust when cooking and thickens the sauce later.
- Sear the chicken: Heat the neutral oil in a skillet or wok over medium-high heat. Add the chicken in a single layer without crowding the pan. Let it sear for 2–3 minutes without stirring, then stir and cook until the chicken is golden brown and cooked through. Remove the chicken from the pan and set aside.
- Cook the zucchini and aromatics: If needed, add a little more oil to the pan. Stir-fry the sliced zucchini for 3–4 minutes until just tender. Add the minced garlic and ginger and stir-fry for an additional 30 seconds to release their flavors.
- Combine chicken and sauce: Return the cooked chicken to the pan with the zucchini. Add the soy sauce, sesame oil, brown sugar, and chili flakes or sliced chili. Stir well to coat everything evenly with the sauce.
- Simmer the stir fry: Let the mixture simmer for 1–2 minutes, allowing the sauce to thicken slightly and fully coat the chicken and vegetables.
- Garnish and serve: Sprinkle with sesame seeds if desired and serve the stir fry hot as a main dish, great with steamed rice or noodles.
Notes
- You can substitute chicken thighs for breasts for juicier meat.
- Adjust chili flakes according to your heat preference or omit for mild flavor.
- Use low sodium soy sauce to reduce salt content.
- For a gluten-free version, use tamari or gluten-free soy sauce.
- If zucchini is watery, pat dry before cooking to prevent sogginess.
