Chicken Zucchini Stir Fry Recipe

Introduction

This Chicken Zucchini Stir Fry is a quick and flavorful dish perfect for busy weeknights. Tender chicken and crisp zucchini come together in a savory sauce that’s both light and satisfying.

Ingredients

• 1 lb boneless chicken thigh, cut bite-sized
• 1 tsp cornstarch
• 1/4 cup light soy sauce
• 1 tsp sesame oil
• 2 teaspoons sugar (or honey)
• 1 tablespoon rice wine vinegar (optional)
• 3 garlic cloves, smashed
• 1 tablespoon cooking oil
• 1 medium zucchini, cut in half lengthwise, then sliced
• 1 tbsp oyster sauce
• Ground black pepper, optional

Instructions

1. Step 1: Cut the chicken into bite-sized pieces. In a mixing bowl, combine the chicken with cornstarch, light soy sauce, sesame oil, sugar (or honey), rice wine vinegar if using, and smashed garlic. Mix well and let it marinate for 30 minutes.
2. Step 2: Heat cooking oil in a pan or wok over medium-high heat until hot.
3. Step 3: Add the garlic and marinated chicken with all the marinade sauce to the pan. Stir-fry for about 2 minutes until the chicken is no longer translucent. Immediately remove the chicken from heat and transfer it to a plate, keeping the sauce in the pan.
4. Step 4: If needed, add a little more cooking oil to the pan. Add sliced zucchini and stir-fry for about 5 minutes until it begins to soften.
5. Step 5: Return the chicken to the pan. Add oyster sauce and sprinkle ground black pepper if desired. Stir-fry everything together for another 2-3 minutes until the chicken is fully cooked and zucchini is tender.
6. Step 6: Remove from heat and serve immediately.

Tips & Variations

• Use honey instead of sugar for a natural sweetness and a slightly different flavor.
• Try adding sliced bell peppers or mushrooms for extra veggies.
• For a spicier version, add a pinch of red chili flakes or a splash of chili oil during stir-frying.
• Make sure not to overcook the zucchini to retain some crunch and vibrant color.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over medium heat or in the microwave until warmed through. Avoid reheating multiple times to keep the chicken tender and zucchini from becoming mushy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast works well but may cook faster and can dry out more easily. Watch the cooking time to keep it tender.

Is rice wine vinegar necessary?

No, rice wine vinegar is optional but adds a subtle tang that brightens the dish. You can omit it if you don’t have any on hand.

Chicken Zucchini Stir Fry Recipe

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★★★★★

4.9 from 148 reviews

This Chicken Zucchini Stir Fry is a quick and flavorful dish combining tender bite-sized chicken thighs with fresh zucchini in a savory soy-based sauce. Marinated for enhanced taste, the chicken is stir-fried with garlic and oyster sauce, making it a perfect weeknight meal that’s both healthy and satisfying.

• Author: Amy
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 3–4 servings 1x
• Category: Main Dish
• Method: Stir-frying
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Chicken Marinade

• 1 lb boneless chicken thigh, cut bite-sized
• 1 tsp cornstarch
• 1/4 cup light soy sauce
• 1 tsp sesame oil
• 2 teaspoons sugar (or honey)
• 1 tablespoon rice wine vinegar (optional)
• 3 garlic cloves, smashed

Cooking

• 1 tablespoon cooking oil (plus extra if needed)
• 1 medium zucchini, cut in half lengthwise and then sliced
• 1 tbsp oyster sauce
• Ground black pepper, optional

Instructions

1. Marinate the Chicken: Cut the boneless chicken thighs into bite-sized pieces. In a mixing bowl, combine the chicken with cornstarch, light soy sauce, sesame oil, sugar or honey, rice wine vinegar (if using), and smashed garlic. Mix well and set aside to marinate for 30 minutes to allow the flavors to meld.
2. Heat the Pan: Place a wok or large cooking pan on medium-high heat. Add 1 tablespoon of cooking oil and allow it to heat up until shimmering.
3. Cook the Chicken: Add the smashed garlic and the marinated chicken along with all the marinade sauce into the hot pan. Stir fry for about 2 minutes until the chicken is no longer translucent. Immediately transfer the chicken to a large plate or bowl, keeping the sauce in the pan, to prevent overcooking.
4. Stir Fry the Zucchini: If the pan looks dry, add a little more cooking oil. Then add the sliced zucchini. Stir fry for about 5 minutes, stirring frequently until the zucchini becomes tender but still crisp.
5. Combine Chicken and Sauce: Return the cooked chicken to the pan. Add the oyster sauce and sprinkle with ground black pepper if desired. Stir fry everything together for an additional 2 to 3 minutes until the chicken is cooked thoroughly and zucchini is tender to your liking.
6. Serve: Remove the pan from heat and serve your chicken zucchini stir fry immediately, enjoying this flavorful and nutritious dish.

Notes

• For a spicier kick, add some sliced chili peppers with the garlic.
• You can substitute chicken thighs with chicken breast if preferred; just adjust cooking time to avoid dryness.
• If rice wine vinegar is unavailable, you can omit it or replace with a teaspoon of lemon juice for slight acidity.
• Serve over steamed rice or noodles for a complete meal.
• To keep the zucchini crispier, avoid over-stirring during the last cooking step.

Keywords: chicken stir fry, zucchini recipe, quick chicken dinner, Asian chicken recipe, healthy stir fry