Easy Chicken and Zucchini Stir Fry
A light and savory dinner that puts your fresh summer zucchini to good use.
recipesbynani.comThere is nothing quite like a quick stir fry when you want a healthy meal that comes together in minutes. This dish is a favorite in my house because the zucchini stays crisp and the sauce is perfectly savory.
My top tip is to have all your ingredients chopped and ready to go before you turn on the stove. This keeps the cooking process smooth and ensures your vegetables stay bright and firm instead of getting soggy.
🧺 Ingredients
- 1 pound chicken breast, cut into bite size pieces
- 2 medium zucchinis, sliced into half moons
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/4 cup soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Cooked white rice or noodles for serving
👩🍳Instructions
- 1
Whisk the soy sauce, brown sugar, sesame oil, and cornstarch mixture together in a small bowl and set it aside.
- 2
Heat one tablespoon of oil in a large skillet or wok over medium high heat.
- 3
Add the chicken pieces and cook until they are browned and cooked through, then remove them from the pan.
- 4
Add the remaining tablespoon of oil to the same pan and toss in the zucchini slices.
- 5
Stir fry the zucchini for about three minutes until it is tender but still has a nice bite.
- 6
Stir in the garlic and ginger, cooking for just thirty seconds until fragrant.
- 7
Add the chicken back into the pan and pour the sauce over everything.
- 8
Toss for another minute or two until the sauce bubbles and thickens, then serve immediately over rice or noodles.
💡 Tips
Serve this over steaming jasmine rice or thin rice noodles to soak up all the extra sauce. If you have leftovers, keep them in an airtight container in the fridge for up to two days and reheat gently on the stove.
Made this recipe? Let us know how it went.
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