Chicken Zucchini Stir Fry
A bright, quick stir fry with seared chicken, tender-crisp zucchini, and a savory-sweet sauce—ready in under 30 minutes.
Ingredients
Main
- 1 lb boneless skinless chicken breasts thinly sliced
- 3 medium zucchini cut into 1/4-inch half-moons
- 1 medium yellow onion thinly sliced
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
Sauce & Finish
- 2 tbsp soy sauce or tamari
- 1 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 1 tsp sesame oil
- ¼ cup low-sodium chicken broth or water
- 1 tbsp cornstarch mixed with 2 tbsp cold water
- 2 tbsp vegetable oil for cooking
- Salt and black pepper to taste
Optional
Instructions
- Slice the chicken thinly across the grain. Cut zucchini into half-moons about 1/4 inch thick. Mix soy sauce, rice vinegar, honey, grated ginger, and sesame oil in a small bowl.
- Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add chicken in a single layer, season with salt and pepper, and sear 2–3 minutes per side until cooked through. Remove chicken to a plate.
- Add remaining oil to the pan. Cook onion 2 minutes until softened, add garlic for 30 seconds. Add zucchini and stir-fry 3–4 minutes until tender-crisp.
- Return chicken to the pan, pour in the sauce and chicken broth, and bring to a simmer. Stir in the cornstarch slurry and cook 1–2 minutes until sauce thickens and coats everything.
- Adjust seasoning, squeeze lime if desired, and garnish with sesame seeds and green onions. Serve over rice, noodles, or in lettuce cups.
Notes
- Pat chicken dry before cooking to ensure good browning.
- Cook zucchini quickly over high heat to keep it from becoming watery.
- Prep sauce and veggies ahead to speed up weeknight cooking.
Nutrition
Calories: 330kcalCarbohydrates: 18gProtein: 34gFat: 12gSaturated Fat: 2gSodium: 520mgSugar: 8g
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