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Garlic Ginger Chicken & Zucchini Skillet

A lean, high-protein chicken and zucchini dinner with a savory garlic ginger sauce, ready in just 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian-inspired
Calories: 295
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts cut into bite-sized pieces
  • 3 medium zucchinis sliced into half-moons
  • 1 red bell pepper thinly sliced
  • 2 tbsp olive oil divided
  • 3 tbsp soy sauce or coconut aminos
  • 1 tbsp rice vinegar
  • 1 tbsp honey or maple syrup
  • 3 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 0.5 tsp crushed red pepper flakes optional
  • sesame seeds and sliced green onions for garnish

Equipment

  • Large skillet or wok
  • small mixing bowl
  • Meat thermometer

Method
 

  1. In a small bowl, whisk together soy sauce, rice vinegar, honey, minced garlic, grated ginger, and red pepper flakes. Set aside.
  2. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat until shimmering. Add chicken pieces in a single layer and cook for 5 to 7 minutes, turning once, until golden brown and cooked through to 165°F. Remove to a plate and set aside.
  3. Add the remaining tablespoon of oil to the same pan. Add zucchini and bell pepper and sauté over medium-high heat for 4 to 5 minutes until tender-crisp with light color on the edges. Do not overcook.
  4. Return the cooked chicken to the skillet. Pour the sauce over everything.
  5. Toss and stir for 1 to 2 minutes until the sauce thickens slightly and coats the chicken and vegetables.
  6. Serve immediately, garnished with sesame seeds and sliced green onions.

Notes

Storage: Refrigerate in an airtight container for up to 3 days. Reheat briefly in a skillet over medium heat to preserve vegetable texture. Not recommended for freezing due to zucchini water content. Substitutions: Swap chicken for ground turkey or shrimp. Add toasted cashews for crunch. Use coconut aminos for a gluten-free version. Serving: Works as a low-carb dinner on its own or over brown rice, jasmine rice, quinoa, or cauliflower rice.