There’s something incredibly satisfying about a good stir fry. It’s fast, flavorful, and endlessly customizable. One of my absolute favorites? Chicken Zucchini Stir Fry. I first made it one summer when zucchini was growing wild in my backyard — and it’s been a regular ever since. The combination of tender chicken, crisp zucchini, and a light, savory sauce makes it perfect for both warmer and cooler days.
It’s a one-pan wonder that comes together in just 30 minutes, with a balance of lean protein and fresh veggies — making it just as good for weeknight dinners as it is for meal prepping your lunches.
Why You’ll Love This Stir Fry
- Quick Cooking: Ready in just 30 minutes.
- Healthy and Fresh: Low-carb, high-protein, and loaded with vegetables.
- Versatile: Easily adaptable with different veggies or sauces.
Table of Contents
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 medium zucchinis, sliced into half-moons
- 1 red bell pepper, thinly sliced (optional for color and crunch)
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated (optional but highly recommended)
- 3 green onions, sliced (white and green parts separated)
For the Sauce:
- 1/4 cup soy sauce (low-sodium)
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 teaspoon sesame oil (optional)
- 1/4 teaspoon crushed red pepper flakes (optional for heat)
Instructions
Step 1: Make the Stir Fry Sauce
In a small bowl, whisk together the soy sauce, honey, vinegar, cornstarch slurry, and optional sesame oil and red pepper flakes. Set aside.
Step 2: Cook the Chicken
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and fully cooked through, about 5–7 minutes. Remove from the pan and set aside.
Step 3: Stir Fry the Veggies
In the same pan, heat the remaining tablespoon of oil. Add garlic, ginger, and the white parts of the green onions. Cook for 1 minute until fragrant. Add the zucchini (and bell pepper if using), and sauté for 3–5 minutes until just tender but still crisp.
Step 4: Combine and Simmer
Return the chicken to the pan. Pour in the sauce and toss everything to coat. Let it simmer for 2–3 minutes, stirring frequently, until the sauce thickens and everything is heated through.
Step 5: Serve
Top with green onion tops and serve over steamed rice, noodles, or a bed of cauliflower rice for a low-carb option.
Customize Your Stir Fry
- Add More Veggies: Try mushrooms, snow peas, carrots, or broccoli.
- Make it Spicy: Add sriracha or chili paste for a bolder kick.
- Go Gluten-Free: Use tamari or coconut aminos instead of soy sauce.
Best Sides to Serve With Chicken Zucchini Stir Fry
- Steamed jasmine or brown rice
- Garlic noodles
- Cauliflower rice for a keto-friendly option
- Spring rolls or egg drop soup for an appetizer
Meal Prep Tips
This stir fry stores beautifully:
- Fridge: Up to 4 days in an airtight container.
- Freezer: Freeze in portions for up to 2 months (leave out the zucchini if freezing raw as it can get mushy).
Chicken Zucchini Stir Fry
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Stir Fry, Stovetop
- Cuisine: Asian-Inspired, American
Description
Whip up this quick and healthy Chicken Zucchini Stir Fry—loaded with flavor, crisp veggies, and ready in just 30 minutes!
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 medium zucchinis, sliced into half-moons
- 1 red bell pepper, thinly sliced (optional for color and crunch)
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated (optional but highly recommended)
- 3 green onions, sliced (white and green parts separated)
For the Sauce:
- 1/4 cup soy sauce (low-sodium)
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 teaspoon sesame oil (optional)
- 1/4 teaspoon crushed red pepper flakes (optional for heat)
Instructions
Step 1: Make the Stir Fry Sauce
- In a small bowl, whisk together the soy sauce, honey, vinegar, cornstarch slurry, and optional sesame oil and red pepper flakes. Set aside.
Step 2: Cook the Chicken
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and fully cooked through, about 5–7 minutes. Remove from the pan and set aside.
Step 3: Stir Fry the Veggies
- In the same pan, heat the remaining tablespoon of oil. Add garlic, ginger, and the white parts of the green onions. Cook for 1 minute until fragrant. Add the zucchini (and bell pepper if using), and sauté for 3–5 minutes until just tender but still crisp.
Step 4: Combine and Simmer
- Return the chicken to the pan. Pour in the sauce and toss everything to coat. Let it simmer for 2–3 minutes, stirring frequently, until the sauce thickens and everything is heated through.
Step 5: Serve
- Top with green onion tops and serve over steamed rice, noodles, or a bed of cauliflower rice for a low-carb option.
Notes
- Add More Veggies: Try mushrooms, snow peas, carrots, or broccoli.
- Make it Spicy: Add sriracha or chili paste for a bolder kick.
- Go Gluten-Free: Use tamari or coconut aminos instead of soy sauce.
Keywords: chicken stir fry, chicken zucchini stir fry, healthy stir fry, 30-minute dinner, easy chicken recipe, weeknight stir fry, low carb chicken recipe, meal prep stir fry, one-pan dinner, gluten free stir fry
Frequently Asked Questions (FAQ)
1. Can I use other vegetables?
Definitely! Stir fry is super flexible — bell peppers, snap peas, carrots, and broccoli all work great.
2. What if I don’t have cornstarch?
You can use arrowroot powder or even flour in a pinch, though the texture may vary slightly.
3. Can I make this vegetarian?
Absolutely. Swap the chicken for tofu or tempeh, and use veggie broth or water in place of any chicken-based sauces.
4. Is this dish low-carb?
Yes — especially when served over cauliflower rice or zoodles! Just skip the honey or reduce it slightly for even fewer carbs.
5. How do I avoid soggy zucchini?
Don’t overcook the zucchini — sauté just until crisp-tender and cook over high heat so it sears instead of steams.
