Chicken Zucchini Stir Fry is a fresh and quick dish that’s perfect for busy weeknights. It brings together tender pieces of chicken and crisp zucchini, all cooked up with a simple sauce that adds just the right amount of flavor without overpowering the veggies. The combination of juicy chicken and crunchy zucchini makes every bite super satisfying.
I love making this stir fry when I want something healthy but still delicious. It comes together fast, and I usually toss in a handful of garlic and a splash of soy sauce to give it a little extra punch. I find that cooking the zucchini just until it’s tender but still has a bit of snap keeps the dish lively and not soggy, which makes all the difference.
One of my favorite ways to serve this dish is over steamed rice or alongside some noodles. It’s also great as a filling for wraps or even on its own with a sprinkle of sesame seeds on top. Whenever I make it, friends always ask for the recipe, and I know it’s because of how simple yet tasty the flavors come together so nicely.
Key Ingredients & Substitutions
Chicken breast: Chicken breast keeps this stir fry lean and tender. You can swap it for chicken thigh if you prefer juicier meat.
Zucchini: Zucchini brings a light crunch. Yellow squash works well as a substitute and adds a slightly sweeter flavor.
Soy sauce: It adds saltiness and depth. Use tamari or coconut aminos for a gluten-free option.
Fresh chili: Adds heat and color. If you want less spice, reduce the amount or use a mild pepper like a poblano.
Sesame oil (optional): For extra flavor, use sesame oil instead of vegetable oil. It adds a nice nutty aroma but is best added toward the end to avoid burning.
How to Get Perfectly Cooked Zucchini Without It Getting Mushy?
Zucchini cooks quickly, and the key is not to overcook it to keep that nice bite and fresh taste. Here are my tips:
- Slice zucchini evenly so it cooks at the same speed.
- Cook on medium-high heat to sear it quickly, locking in texture.
- Stir-fry just 3-4 minutes until it’s tender but still crisp.
- Avoid covering the pan – this traps steam and leads to soggy zucchini.
These steps help the zucchini keep its shape and crunch, perfectly balancing the tender chicken in the dish.
Equipment You’ll Need
- Large skillet or wok – I recommend this for quick, even cooking and tossing all ingredients easily.
- Sharp knife – makes slicing chicken and zucchini safe and fast.
- Cutting board – keeps your workspace tidy and your slices uniform.
- Measuring spoons and bowls – for mixing the sauce ingredients without mess.
- Spatula or tongs – for turning ingredients without breaking them apart.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or tofu for a different protein twist—it cooks quickly and absorbs flavors well.
- Add sliced bell peppers or carrots for extra color and crunch.
- Use sriracha or chili garlic sauce in the sauce for more heat and depth.
- Try replacing cilantro with basil or mint for a fresh, different flavor profile.
Chicken Zucchini Stir Fry
Ingredients You’ll Need:
For The Stir Fry:
- 1 lb (450g) boneless, skinless chicken breast, thinly sliced
- 2 medium zucchinis, sliced into half-moons
- 2 tbsp vegetable oil (or sesame oil for extra flavor)
- 3 cloves garlic, minced
- 1 inch piece of fresh ginger, minced
- 1 red chili, thinly sliced (adjust to taste)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey or brown sugar
- 1 tsp sesame seeds (black and white mixed)
- 2 green onions, chopped
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
- Cooked white rice, for serving
How Much Time Will You Need?
This recipe takes about 10-15 minutes of prep and cooking combined. It’s quick to make, perfect for a weekday meal when you want something healthy and tasty fast.
Step-by-Step Instructions:
1. Prepare the Chicken:
Slice the chicken breast into thin strips or bite-sized pieces so it cooks evenly and quickly.
2. Cook the Chicken:
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken, sprinkle with salt and pepper, and stir-fry for 5-6 minutes until the chicken is cooked through and lightly golden. Remove the chicken from the pan and set aside.
3. Sauté Aromatics and Zucchini:
In the same pan, add the remaining tablespoon of oil. Toss in the garlic, ginger, and chili slices. Stir-fry for about 30 seconds until fragrant. Then add the sliced zucchini. Cook for 3-4 minutes until the zucchini softens but still has a little crunch.
4. Combine and Add Sauce:
Return the cooked chicken to the pan with the zucchini. Stir everything together. In a small bowl, mix the soy sauce, rice vinegar, and honey (or brown sugar). Pour this sauce over the chicken and vegetables, toss to coat, and heat through for another 2 minutes.
5. Garnish and Serve:
Sprinkle the stir fry with sesame seeds, chopped green onions, and fresh cilantro. Serve hot over cooked white rice. Add extra chili slices if you like it spicy!
Can I Use Frozen Chicken for This Stir Fry?
Yes, you can use frozen chicken, but be sure to thaw it completely in the fridge before cooking to ensure even cooking and safety. Pat it dry to avoid excess moisture in the pan.
Can I Substitute the Zucchini With Other Vegetables?
Absolutely! Yellow squash, bell peppers, or snap peas make great alternatives or additions to keep the stir fry colorful and flavorful.
How Can I Make This Recipe Gluten-Free?
Use tamari or coconut aminos instead of regular soy sauce to keep the dish gluten-free without compromising on taste.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave until warmed through, adding a splash of water or broth if the sauce thickens too much.
