why make this recipe
Chicken Zucchini Stir Fry is a quick and tasty dish that’s perfect for busy weeknights. It’s healthy, full of flavor, and can be made in just under 30 minutes. Using fresh zucchini adds a nice crunch and color to the meal, while the chicken provides protein to keep you satisfied. Plus, it’s a one-pan meal, making cleanup easier!
how to make Chicken Zucchini Stir Fry
Ingredients:
- 1 lb boneless chicken thighs
- 1 medium zucchini
- 3 cloves garlic
- 1 teaspoon cornstarch
- 1/4 cup light soy sauce
- 1 teaspoon sesame oil
- 2 teaspoons sugar (or honey)
- 1 tablespoon rice apple vinegar (optional)
- 1 tablespoon cooking oil
- 1 tablespoon oyster sauce
- Ground black pepper (optional)
Directions:
- Cut the chicken into bite-sized pieces and marinate it with cornstarch, soy sauce, sesame oil, sugar (or honey), and rice apple vinegar for at least 30 minutes.
- Heat oil in a wok over medium-high heat. Add smashed garlic and sauté until fragrant, then add the marinated chicken. Cook for about 2 minutes.
- Remove the chicken from the pan, then add sliced zucchini. Stir-fry for 5 minutes until it’s tender.
- Combine the chicken with the zucchini. Add oyster sauce and pepper if desired. Stir-fry for another 2-3 minutes until everything is fully cooked.
- Serve hot over rice or noodles.
how to serve Chicken Zucchini Stir Fry
Chicken Zucchini Stir Fry is great served over a bed of fluffy rice or tossed with your favorite noodles. You can also add some extra veggies, like bell peppers or broccoli, to make it even more colorful and nutritious. Garnish with sesame seeds or green onions for a nice finish.
how to store Chicken Zucchini Stir Fry
To store leftovers, let the stir fry cool to room temperature. Then, place it in an airtight container and refrigerate. It will stay fresh for up to 3 days. You can also freeze it for up to a month. When ready to eat, thaw it in the fridge overnight and reheat in the microwave or on the stove.
tips to make Chicken Zucchini Stir Fry
- Make sure to slice the zucchini evenly so it cooks at the same rate.
- Don’t overcrowd the pan, as this can cause the chicken to steam instead of stir-fry.
- Adjust the amount of garlic and sauces based on your taste preference. If you like a little heat, consider adding red pepper flakes.
variation
You can easily switch out the chicken for shrimp or tofu for different protein options. Also, feel free to add any seasonal vegetables you have on hand, such as bell peppers, carrots, or snap peas.
FAQs
1. Can I use chicken breast instead of thighs?
Yes, you can use boneless chicken breast. Just be aware that it may dry out faster, so watch the cooking time.
2. Is there a gluten-free version of this recipe?
Yes! You can use gluten-free soy sauce or tamari instead of regular soy sauce and ensure the oyster sauce is gluten-free.
3. Can I prepare this dish in advance?
You can marinate the chicken in advance and store it in the fridge for a few hours or overnight. However, it’s best to stir fry the zucchini just before serving for the best texture.
Chicken Zucchini Stir Fry
Ingredients
Method
- Cut the chicken into bite-sized pieces and marinate it with cornstarch, soy sauce, sesame oil, sugar (or honey), and rice apple vinegar for at least 30 minutes.
- Heat oil in a wok over medium-high heat. Add smashed garlic and sauté until fragrant, then add the marinated chicken. Cook for about 2 minutes.
- Remove the chicken from the pan, then add sliced zucchini. Stir-fry for 5 minutes until it is tender.
- Combine the chicken with the zucchini. Add oyster sauce and pepper if desired. Stir-fry for another 2-3 minutes until everything is fully cooked.
- Serve hot over rice or noodles.