Description
This Zucchini Stir Fry Chicken recipe is a quick and flavorful dish combining tender chicken breast with fresh vegetables like zucchini, bell pepper, and onion, all tossed in a savory and slightly sweet soy-based sauce. It’s a healthy, colorful meal perfect for a weeknight dinner that comes together in under 40 minutes.
Ingredients
Scale
Protein
- 2 chicken breasts, boneless and skinless
Vegetables
- 1 small onion, thinly sliced
- 2 medium zucchinis, sliced
- 1 bell pepper, sliced
- 2 cloves garlic, minced
- 1/4 cup green onions, chopped
Sauce and Seasonings
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1/2 teaspoon ground ginger
- 1/4 teaspoon red pepper flakes
- 1 tablespoon honey
- 1/4 cup chicken broth
- 2 tablespoons sesame seeds
Cooking Oil
- 1 tablespoon olive oil
Instructions
- Preheat Skillet: Heat a large skillet or wok over medium-high heat to prepare for cooking the chicken and vegetables.
- Prepare Chicken: Cut the chicken breasts into thin strips or bite-sized pieces for even and quick cooking.
- Add Oil: Once the skillet is hot, add the tablespoon of olive oil to coat the bottom and prevent sticking.
- Cook Chicken: Place the chicken pieces in the skillet and cook, stirring occasionally, until fully cooked through and no longer pink inside, about 6-8 minutes.
- Remove Chicken: Take the cooked chicken out of the skillet and set it aside on a plate to keep warm.
- Sauté Onion: In the same skillet, add the sliced onion and cook for about 2 minutes until it starts to soften, stirring occasionally.
- Cook Vegetables: Add the sliced zucchinis and bell pepper, cooking for 3-4 minutes until tender but still slightly crisp, stirring often to cook evenly.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds, stirring constantly to prevent burning and release its fragrant aroma.
- Return Chicken: Add the cooked chicken back into the skillet with the vegetables, mixing everything together.
- Make Sauce: In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, ground ginger, red pepper flakes, and honey until well combined.
- Add Sauce: Pour the prepared sauce over the chicken and vegetables in the skillet, stirring to coat all the ingredients evenly.
- Add Broth: Pour in the chicken broth, stirring it into the sauce to add flavor and moisture.
- Simmer: Let the mixture simmer for 2-3 minutes so the sauce thickens slightly and coats the stir fry well.
- Add Sesame Seeds: Sprinkle the sesame seeds over the stir fry and stir them in evenly for a nutty crunch.
- Garnish: Remove the skillet from heat and garnish with chopped green onions for a fresh finish.
- Serve: Serve the zucchini stir fry chicken hot, on its own or alongside steamed rice, for a complete meal.
Notes
- For a spicier dish, increase the amount of red pepper flakes according to your taste.
- Use a non-stick skillet or well-seasoned wok to prevent sticking and make cleanup easier.
- Chicken thighs can be substituted for breasts for a juicier texture.
- Serve with jasmine or brown rice to complement the flavors and make it a more filling meal.
- Vegetables can be varied based on seasonal availability or personal preference.
