Name: Chicken Zucchini Stir Fry Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 1 lb boneless skinless chicken breast (or thighs), thinly sliced; 2 medium zucchinis, sliced into half-moons; 1 red bell pepper, optional, sliced; 3 cloves garlic, minced; 2 tablespoons soy sauce or tamari (for gluten-free); 1 tablespoon oyster sauce, optional; 1 tablespoon honey or brown sugar; 1 teaspoon sesame oil; 2 tablespoons vegetable oil (for stir-frying); Salt and pepper to taste; Sesame seeds for garnish; Green onions for garnish

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Introduction

This Chicken Zucchini Stir Fry is a quick and healthy meal that’s packed with vibrant flavors and tender chicken. Made with simple ingredients and a savory sauce, it’s perfect for a weeknight dinner that feels both satisfying and fresh.

Chicken Zucchini Stir Fry Recipe - Recipe Image

Ingredients

1 lb boneless skinless chicken breast (or thighs), thinly sliced
2 medium zucchinis, sliced into half-moons
1 red bell pepper, sliced (optional)
3 cloves garlic, minced
2 tablespoons soy sauce or tamari for gluten-free
1 tablespoon oyster sauce (optional, for richness)
1 tablespoon honey or brown sugar
1 teaspoon sesame oil
2 tablespoons vegetable oil for stir-frying
Salt and pepper, to taste
Sesame seeds and green onions for garnish

Instructions

Step 1: Prep the ingredients by slicing the chicken and vegetables. Mince the garlic. In a small bowl, whisk together soy sauce, oyster sauce, honey, and sesame oil.
Step 2: Heat 1 tablespoon of vegetable oil in a skillet or wok over medium-high heat. Add the chicken, season with salt and pepper, and cook until golden and fully cooked, about 5–6 minutes. Remove the chicken and set aside.
Step 3: Add the remaining tablespoon of oil to the pan. Sauté the zucchini and bell pepper until just tender, about 3–4 minutes. Add the minced garlic and cook for an additional 30 seconds.
Step 4: Return the chicken to the pan, pour in the sauce mixture, and toss to coat everything evenly. Cook for 1–2 more minutes until heated through and well coated.
Step 5: Garnish with sesame seeds and chopped green onions. Serve hot over rice, noodles, or enjoy on its own.

Tips & Variations

Substitute chicken thighs for a juicier texture.
Add sliced mushrooms or snap peas for extra veggies.
Use maple syrup instead of honey for a different sweetness.
For extra heat, add a pinch of red pepper flakes or a drizzle of sriracha.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or microwave until warmed through. Avoid overcooking to keep the vegetables crisp.

How to Serve

The image shows a close-up of a dish served in a white bowl with a blue speckled design, placed on a white marbled surface. The dish has two main layers: large chunks of golden-brown cooked chicken pieces with a slightly crispy texture on the outside, and thick slices of bright green zucchini mixed throughout. The chicken and zucchini are coated in a glossy, dark brown sauce with visible small bits of cooked onions and herbs scattered around, adding texture and color contrast. The food appears juicy and well-cooked, with flecks of black pepper sprinkled on top for seasoning. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken for even cooking. If using frozen, thaw completely before slicing and cooking.

Is this recipe gluten-free?

Yes, if you use tamari instead of soy sauce and omit oyster sauce or use a gluten-free version, this dish can be gluten-free.