Quick Chicken Zucchini Stir Fry – A Fast, Flavor-Packed Weeknight Dinner
This quick chicken zucchini stir fry is a fast, flavorful dish made with lean chicken breast, crisp zucchini, and a savory garlic-ginger sauce. Ready in under 30 minutes.
Ingredients
-
1 lb boneless skinless chicken breast, thinly sliced
-
2 medium zucchini, sliced into half-moons
-
3 garlic cloves, minced
-
1-inch piece fresh ginger, grated
-
2 tbsp soy sauce (low sodium preferred)
-
1 tbsp oyster sauce
-
1 tsp sugar
-
1 tsp cornstarch (plus 1 tsp for marinade)
-
2 tbsp water
-
2 tsp toasted sesame oil
-
2 tbsp neutral oil (avocado, canola)
-
Optional: red pepper flakes, bell peppers, mushrooms
Instructions
-
Slice chicken and zucchini. Mince garlic and grate ginger.
-
Toss chicken with 1 tsp soy sauce, 1 tsp cornstarch, and ½ tsp oil. Let marinate for 10 minutes.
-
Mix sauce ingredients: soy sauce, oyster sauce, sugar, cornstarch, and water. Stir well.
-
Heat oil in a wok or skillet over high heat. Sear chicken in batches until golden and cooked. Set aside.
-
In same pan, add garlic and ginger. Stir-fry 30 seconds.
-
Add zucchini, cook 2–3 minutes until crisp-tender.
-
Return chicken to pan, pour in sauce, and stir-fry 1–2 minutes until thickened.
-
Drizzle with sesame oil. Serve hot.
Notes
Serve with rice or noodles. Store leftovers up to 4 days. Use tamari for gluten-free version.