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Chicken Zucchini Stir Fry

A quick one-pan dinner with thinly sliced chicken, crisp zucchini, and a savory garlic-soy sauce, ready in 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian-American, Chinese-American
Calories: 265
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breast or thighs thinly sliced against the grain
  • 2 medium zucchinis sliced into half-moons
  • 1 red bell pepper sliced, optional
  • 3 cloves garlic minced
  • 2 tbsp vegetable oil divided
  • salt and pepper to taste
  • 2 tbsp soy sauce or tamari for gluten-free
  • 1 tbsp oyster sauce optional, adds richness
  • 1 tbsp honey or brown sugar
  • 1 tsp sesame oil
  • sesame seeds and green onions for garnish

Equipment

  • Large skillet or wok
  • small mixing bowl
  • Spatula or tongs

Method
 

  1. Slice chicken into thin strips, cut zucchini into half-moons, and slice the bell pepper. Mince the garlic. Whisk together soy sauce, oyster sauce, honey, and sesame oil in a small bowl and set aside.
  2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add chicken in a single layer, season with salt and pepper, and cook for 5 to 6 minutes until golden and cooked through. Remove from pan and set aside.
  3. Add remaining tablespoon of oil to the same pan. Add zucchini and bell pepper and sauté over medium-high heat for 3 to 4 minutes, tossing frequently. Add minced garlic and cook for 30 seconds until fragrant.
  4. Return chicken to the skillet along with any plate juices. Pour the sauce over everything and toss to coat evenly.
  5. Cook for 1 to 2 minutes until the sauce is bubbling and everything is heated through and well-coated.
  6. Garnish with sesame seeds and chopped green onions. Serve hot over jasmine rice, brown rice, soba noodles, or cauliflower rice.

Notes

Storage: Refrigerate in an airtight container for up to 4 days. Freeze for up to 2 months; zucchini will soften after thawing. Reheat in a skillet over medium heat with a splash of water or soy sauce. Protein swaps: shrimp, sliced beef, or pressed tofu all work with the same sauce. For a spicier version, add 1 teaspoon of chili garlic sauce to the stir fry sauce. To thicken sauce, stir in 1 teaspoon cornstarch mixed with 1 tablespoon cold water before adding to the pan.