Light, fast, and incredibly flavorful, this Chicken and Zucchini Stir Fry is a staple for easy weeknight dinners. It combines lean protein with fresh vegetables in a savory sauce that clings to every bite. If you’re trying to eat more veggies or just want a no-fuss meal that still delivers on flavor, this one hits the mark.
The beauty of this dish is its simplicity. Chicken breast or thighs, zucchini, a touch of garlic, and a soy-based sauce come together in under 30 minutes. It’s perfect for when you want something healthy-ish but still crave bold, savory flavors.
This isn’t a heavy, greasy stir fry. It’s light, fresh, and keeps the texture of the zucchini tender but not soggy. The chicken is browned just right and finished in a sauce that’s balanced and flavorful.
It’s a go-to if you’re cooking for one or for a crowd. It scales easily, and leftovers are just as tasty the next day — making it great for meal prep.
Serve it over rice, cauliflower rice, noodles, or even stuff it into lettuce wraps. It’s flexible, customizable, and fits into just about any eating style.
It’s also a great way to use up an abundance of summer zucchini, or to get picky eaters on board with green veggies.
Whether you’re in a rush or just don’t want a pile of dishes, this one-pan stir fry makes it easy to eat well with little effort.
Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients:
- 1 lb boneless chicken breast or thighs, thinly sliced
- 2 medium zucchinis, halved and sliced
- 2 tablespoons oil (vegetable or sesame oil)
- 2 cloves garlic, minced
- 1/4 cup low-sodium soy sauce
- 1 tablespoon oyster sauce (or more soy sauce)
- 1 tablespoon rice vinegar or lemon juice
- 1 teaspoon cornstarch + 1 tablespoon water (slurry)
- Optional: red pepper flakes, green onions, sesame seeds for garnish
Instructions:
- In a small bowl, combine soy sauce, oyster sauce, vinegar, and cornstarch slurry. Set aside.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5–6 minutes. Remove and set aside.
- In the same pan, add remaining oil and sauté garlic for 30 seconds.
- Add zucchini and cook 3–4 minutes until just tender.
- Return chicken to the pan and pour in the sauce. Toss to coat and cook 1–2 more minutes until the sauce thickens.
- Garnish as desired and serve immediately.
Tips:
- Don’t overcook the zucchini — it should stay a little crisp.
- Add bell peppers or mushrooms to bulk it up.
- Slice chicken thinly so it cooks fast and evenly.
- Make extra sauce if you’re serving over rice or noodles.
Why You Will Love This Recipe:
- Fast and easy.
- One pan.
- Full of fresh veggies.
- Bold, savory flavor.
- Light but satisfying.
- Great for leftovers and meal prep.
This Chicken and Zucchini Stir Fry is light, flavorful, and weeknight-easy. A perfect mix of lean protein and tender veggies tossed in a simple savory sauce that’s ready in 25 minutes.
