Description
This Chicken Zucchini Stir Fry recipe is a fast, flavorful, and healthy one-pan dinner made with juicy chicken breast, fresh zucchini, garlic, and soy sauce. Perfect for weeknight meals, it’s low-carb, gluten-free adaptable, and ready in under 30 minutes.
Ingredients
1 lb chicken breast, boneless and skinless, cut into chunks
2 medium zucchini, sliced into half-moons
2 cloves garlic, minced
3 tbsp soy sauce
1 tsp sesame oil
1 tsp cornstarch (for chicken)
1 tsp cornstarch (for sauce)
2 tbsp water
1 tbsp oil, for frying
1 tsp chili flakes or 1 small fresh chili (optional)
2 green onions, sliced (for garnish)
1 tsp sesame seeds (for garnish)
Instructions
1. Slice chicken into bite-sized pieces and toss with salt, pepper, and 1 tsp cornstarch.
2. In a small bowl, mix soy sauce, sesame oil, water, and 1 tsp cornstarch. Set aside.
3. Heat oil in a large skillet or wok over medium-high heat. Sear chicken until golden and cooked through. Remove and set aside.
4. In the same skillet, add zucchini slices. Cook for 2-3 minutes until slightly tender.
5. Add garlic and return the chicken to the skillet. Stir to combine.
6. Pour in the prepared sauce. Stir well and let it simmer for 1-2 minutes until thickened.
7. Top with green onions, sesame seeds, and chili if desired. Serve hot.
Notes
Slice zucchini evenly so they cook uniformly without becoming soggy.
Don’t overcrowd the skillet—cook chicken in batches if needed to keep it crisp.
Prepare the sauce ahead so you can move quickly once stir-frying begins.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 plate
- Calories: 280
- Sugar: 3g
- Sodium: 670mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 85mg