Chicken Zucchini Stir Fry is a fresh and light dish packed with tender chicken pieces and crisp zucchini slices, all quickly cooked in a tasty sauce that balances garlic, ginger, and a little soy. It’s colorful, healthy, and comes together fast, making it perfect for busy weeknights.
I love making this stir fry when I want something simple but satisfying. The zucchini adds such a nice crunch and a subtle sweetness that pairs so well with the chicken. I usually toss in a handful of green onions or some red pepper flakes to give it a little extra punch, and it never disappoints.
My favorite way to serve this is over steamed rice or noodles, where the sauce soaks in perfectly. It’s a dish that feels both light and filling, and I always enjoy how easy it is to customize with whatever veggies you have on hand. This stir fry always reminds me of quick home-cooked dinners that still feel special and delicious.
Key Ingredients & Substitutions
Chicken Breast: This lean protein cooks quickly and stays tender. You can swap it for chicken thighs if you want juicier meat. For a vegetarian option, use firm tofu or tempeh instead.
Zucchini: Zucchini adds crunch and freshness. If you can’t find zucchini, try yellow squash, bell peppers, or snap peas for a similar texture and flavor.
Soy Sauce & Oyster Sauce: These build the umami flavor. Use tamari or coconut aminos to make this gluten-free. Skip oyster sauce to keep it vegetarian, or use mushroom sauce as a substitute.
Garlic & Ginger: Fresh is best to get that bold, aromatic kick. If you don’t have fresh, ground ginger and garlic powder can work, but start with small amounts to avoid overpowering.
Cornstarch Slurry: It thickens the sauce nicely. Cornstarch can be swapped with arrowroot powder or a mix of flour and water, but add slowly to get the right consistency.
How Can I Keep the Chicken Tender and Zucchini Crisp?
The trick is to cook them separately and watch the timing carefully:
- Cook chicken first on medium-high heat until it’s just almost done, then remove it. This prevents overcooking and drying out.
- Stir-fry onions, garlic, and ginger next to build flavor.
- Add zucchini last, cooking just until tender but still crisp—about 3-4 minutes. This keeps zucchini from getting mushy.
- Return the chicken to the pan, add your sauce, then finish with the cornstarch slurry to coat everything evenly with a glossy finish.
Quick cooking and separating the steps helps maintain the perfect textures in this stir-fry every time.
Equipment You’ll Need
- Large skillet or wok – I recommend this because it heats evenly and makes stir-frying easy.
- Cutting board and sharp knife – for slicing chicken, zucchini, and veggies safely and cleanly.
- Small bowl – to mix the soy sauce, oyster sauce, and other seasonings.
- Measuring spoons and cups – for precise sauce and oil amounts.
- Rubber spatula or wooden spoon – for stirring ingredients without scratching your pan.
Flavor Variations & Add-Ins
- Use shrimp or thinly sliced beef instead of chicken for a different protein twist.
- Add sliced bell peppers, mushrooms, or snap peas for extra color and crunch.
- Swapping the sauce with teriyaki or sweet chili gives a new flavor profile.
- Top with chopped cashews or peanuts for added texture and nuttiness.
Chicken Zucchini Stir Fry
Ingredients You’ll Need:
- 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 medium zucchinis, sliced into half-moons
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 red chili, thinly sliced (optional, for heat)
- 2 tbsp vegetable oil (or any neutral oil)
- 3 tbsp soy sauce
- 1 tbsp oyster sauce (optional for richer flavor)
- 1 tbsp hoisin sauce (optional)
- 1 tsp sesame oil
- 1 tsp sugar or honey
- 1 tbsp rice vinegar or lime juice
- 1 tbsp cornstarch mixed with 2 tbsp water (for slurry/thickening)
- Sesame seeds, for garnish
- Cooked white rice, for serving
- Optional: sliced green onions for garnish
How Much Time Will You Need?
This dish takes about 10 minutes to prep and 15 minutes to cook. In just around 25 minutes total, you’ll have a flavorful, fresh stir-fry ready to enjoy!
Step-by-Step Instructions:
1. Prep Your Ingredients
Start by slicing the chicken into bite-sized pieces. Cut the zucchini into half-moons and thinly slice the onion. Mince the garlic, ginger, and chili if you’re using it. Getting everything ready before cooking makes the stir-fry go smoothly.
2. Mix the Sauce
In a small bowl, combine the soy sauce, oyster sauce, hoisin sauce, sesame oil, sugar (or honey), and rice vinegar. Stir it well and set the sauce aside. This mix will add a wonderful flavor to your dish.
3. Cook the Chicken
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and stir-fry until they start turning golden and are almost cooked through (about 4-5 minutes). Once ready, remove the chicken from the pan and set it aside.
4. Stir-Fry the Veggies
In the same pan, add a little more oil if you need it. Toss in the onion, garlic, ginger, and chili. Stir-fry for 1-2 minutes until their aroma fills your kitchen. Then add the zucchini, cooking for 3-4 minutes until it’s just tender but still has a nice crisp.
5. Combine and Finish
Put the chicken back in the pan and pour your prepared sauce over everything. Stir gently so all the pieces get a tasty coating. Add the cornstarch slurry and cook for another 1-2 minutes until the sauce thickens and clings to the chicken and veggies.
6. Serve and Garnish
Turn off the heat and serve your stir-fry hot over steamed white rice. Sprinkle sesame seeds and sliced green onions on top if you like for an extra touch of flavor and color.
Enjoy your homemade Chicken Zucchini Stir Fry that’s quick, delicious, and perfect for any night of the week!
Can I Use Frozen Chicken for This Stir Fry?
Yes, you can! Just make sure to fully thaw the chicken in the fridge overnight before cooking. Pat it dry with paper towels to remove excess moisture, which helps achieve better browning.
How Do I Store Leftovers?
Store any leftover stir fry in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or soy sauce if the sauce has thickened too much.
Can I Substitute Zucchini with Other Vegetables?
Absolutely! You can use yellow squash, bell peppers, snap peas, or mushrooms as great alternatives or additions to zucchini. Just adjust cooking times based on the vegetable’s texture.
Is It Possible to Make This Stir Fry Gluten-Free?
Yes! Swap regular soy sauce for tamari or coconut aminos, and use gluten-free oyster sauce or simply omit it. This way, you’ll keep the delicious taste while making it safe for gluten-sensitive diets.
