Make this Chicken and Zucchini Stir Fry in under 30 minutes using just one skillet and a handful of simple ingredients. It’s quick, healthy, and full of flavor—perfect for busy weeknights.
Step-by-Step Guide: Easy Chicken and Zucchini Stir Fry
Here’s a concise overview of how to prepare this chicken and zucchini stir fry. Scroll to the recipe card below for exact measurements, timings, and nutrition details.
Ingredients
- Chicken – Boneless, skinless chicken breast is recommended; thighs work equally well if you prefer darker meat.
- Veggies – Green and yellow zucchini (summer squash) and red onion form the base. Fresh garlic and ginger add bright, aromatic flavor.
- Soy sauce – Use regular soy sauce, or substitute tamari or liquid aminos if you prefer.
- Cornstarch – Helps thicken the sauce so it coats the chicken and vegetables.
- Olive oil – For sautéing; avocado or neutral oil also work.
- Spices – Salt, black pepper, and optional red pepper flakes for heat.
Instructions
- Marinate: Cube the chicken and marinate in part of the soy sauce in the refrigerator for at least 30 minutes (or overnight for best flavor).
- Sauté the chicken: Heat oil in a large skillet or wok over medium-high heat. Add the chicken and cook until no longer pink, about 5–7 minutes. Remove and set aside.
- Sauté aromatics: In the same pan add a little more oil if needed, then sauté chopped garlic, minced ginger, and red onion until fragrant and translucent.
- Cook the zucchini: Add the green and yellow zucchini and cook, stirring occasionally, until tender with slight caramelization, about 5–7 minutes.
- Combine and thicken: Return the chicken to the pan. Whisk remaining soy sauce with cornstarch until smooth, pour into the skillet, and stir until the sauce thickens and evenly coats the ingredients.
- Finish: Season with salt and black pepper to taste, and add crushed red pepper if you want extra heat. Serve immediately over rice or noodles.
Flavor Variations
This stir fry is versatile—swap or add ingredients to suit your taste.
- Veggies: Try mushrooms, bell peppers, eggplant, broccoli, carrots, or snap peas in place of or alongside the zucchini.
- Protein: Substitute thinly sliced steak, ground beef, turkey, or shrimp for the chicken.
- Garnishes: Finish with toasted sesame seeds, chopped peanuts, sliced green onions, or cilantro for texture and flavor.
Tips and Tricks
- Pick firm squash: Choose small-to-medium zucchini and yellow squash that feel firm and show no blemishes for the best flavor and texture.
- Marinate for flavor: Allow the chicken to marinate for at least 30 minutes or overnight to enhance taste and juiciness.
- Cut evenly: Dice the chicken and vegetables into similar-sized pieces so they cook evenly and quickly.
- Cook hot and fast: Use high heat and avoid overcrowding the pan so the zucchini sears instead of steaming and remains crisp-tender.
Serving Suggestions
Serve the stir fry over steamed rice, fried rice, or your favorite noodles to soak up the sauce. It also pairs well with a side salad or steamed greens for a complete meal.
How to Store and Reheat
Store: Cool leftovers to room temperature, transfer to an airtight container, and refrigerate for up to four days.
Freeze: You can freeze this dish for up to three months, though zucchini may become softer after thawing.
Reheat: Thaw overnight in the refrigerator if frozen. Reheat individual portions in the microwave or warm larger portions in a skillet over medium heat until heated through.
Common Questions
It’s optional. A light sprinkle of salt and a short rest will draw out extra moisture, but you can skip this step for a quicker preparation.
Yes—bell peppers, mushrooms, carrots, or snap peas all make excellent additions.
Cook on high heat without overcrowding the pan so the zucchini sears quickly and stays crisp-tender.
Absolutely—add red pepper flakes, sriracha, or chili oil to taste.
More Easy Chicken Recipes
If you enjoy quick chicken dinners, try other simple recipes that highlight chicken as the main ingredient.
- Air Fryer Chicken Breast with Vegetables
- Black Pepper Chicken
- Slow Cooker Honey Garlic Chicken Thighs
- Quick Couscous Salad with Chicken
- Chicken Spinach Pasta Bake
Chicken and Zucchini Stir Fry
4 servings
Ingredients
- 1 pound chicken breast, cut into cubes
- 1/4 cup plus 2 tablespoons soy sauce (divided)
- Olive oil for sautéing
- 3 cloves garlic, chopped
- 1 tablespoon fresh ginger, minced
- 1 small red onion, chopped
- 2 green zucchinis
- 2 yellow zucchinis
- 2 tablespoons cornstarch
- Salt to taste
- Black pepper to taste
- Crushed red pepper (optional)
Instructions
- In a bowl, combine the cubed chicken with 2 tablespoons of soy sauce and refrigerate for at least 30 minutes. (Reserve the remaining soy sauce for the sauce.)
- Heat a large skillet or wok over medium-high heat and add a drizzle of olive oil.
- Add the marinated chicken and cook until no longer pink, about 5–7 minutes. Remove the chicken and set aside.
- Add more oil to the pan if needed, then sauté garlic, ginger, and red onion until the onion is translucent.
- Add the green and yellow zucchini and cook until tender and lightly caramelized, about 5–7 minutes.
- Return the chicken to the pan. Whisk the remaining 1/4 cup soy sauce with the cornstarch until smooth, then add to the skillet.
- Stir and cook for 2–3 minutes, until the sauce thickens and coats everything evenly.
- Season with salt and pepper to taste and add crushed red pepper for heat if desired. Serve hot over rice or noodles.
Nutrition
| Calories: 221 kcal
| Carbohydrates: 12 g
| Protein: 28 g
| Fat: 7 g
Nutrition information is an estimate and should be used as a guide.