Chicken Zucchini Stir Fry

This Chicken Zucchini Stir Fry is a quick and flavorful weeknight meal that’s light, healthy, and totally satisfying. Juicy chicken breast, tender zucchini, and a savory garlic-soy sauce come together in just 30 minutes or less. Whether you’re trying to eat healthier or simply need dinner in a hurry, this stir fry is your new go-to!

Possible Ingredient Additions & Substitutions:
– Make it spicy: Add crushed red pepper flakes or sriracha
– Switch the protein: Try shrimp, beef, or tofu instead of chicken
– Add more veggies: Mushrooms, carrots, or snap peas work great
– No oyster sauce? Use extra soy sauce or hoisin instead
– Low-sodium version: Use low-sodium soy sauce

What to Serve on the Side:
– Steamed jasmine or brown rice
– Cauliflower rice for low-carb
– Soba or rice noodles
– Egg rolls or spring rolls
– Miso soup or Asian slaw

Tips for Making & Success:
– Slice chicken thinly for fast, even cooking
– Don’t overcook the zucchini—keep it slightly crisp
– Make extra sauce if serving over rice or noodles
– Use a hot pan for that perfect stir-fry sear

Ingredients:
1 lb boneless skinless chicken breast (or thighs), thinly sliced
2 medium zucchinis sliced into half-moons
1 red bell pepper optional, sliced
3 cloves garlic, minced
2 tablespoon soy sauce, or tamari for gluten-free
1 tablespoon oyster sauce optional, for richness
1 tablespoon honey, or brown sugar
1 teaspoon sesame oil
2 tablespoon vegetable oil, for stir-frying
Salt and pepper, to taste
Sesame seeds and green onions, for garnish

Method:
Prep the Ingredients: Slice chicken and veggies. Mince garlic. In a small bowl, whisk together soy sauce, oyster sauce, honey, and sesame oil.
Cook the Chicken: Heat 1 tablespoon oil in a skillet or wok over medium-high heat. Add chicken, season with salt and pepper, and cook until golden and fully cooked (5–6 minutes). Remove and set aside.
Cook the Veggies: Add remaining oil. Sauté zucchini and bell pepper until just tender, about 3–4 minutes. Add garlic and cook 30 seconds more.
Combine and Sauce: Return chicken to the pan. Pour in the sauce and toss to coat. Cook for 1–2 more minutes, until everything is heated through and well coated.
Serve: Garnish with sesame seeds and green onions. Serve hot over rice, noodles, or as-is!

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