Chicken Zucchini Mushrooms Stir Fry

This Chicken Zucchini and Mushroom Stir Fry is an easy Chinese-style dinner made with juicy marinated chicken, tender zucchini, and mushrooms tossed in a savory soy and oyster sauce. Once the chicken is marinated, the stir fry comes together quickly and is delicious served with rice or noodles!

Jump to:

• Why You'll Love This Dish
• About the Ingredients
• How to Make Chicken Zucchini and Mushroom Stir Fry
• Tips for the Best Chicken Zucchini Mushroom Stir Fry
• Storage & Reheating
• FAQ
• Chicken Zucchini Mushrooms Stir Fry Recipe
• Pin for later!
• Love This? Try These Recipes Next!

If you're a fan of Panda Express Mushroom Chicken, you may like this dish! It has a lot of the same ingredients, but this is my homemade version with zucchini, mushrooms, and a flavorful marinated chicken.

I personally prefer using boneless skinless chicken thighs because they stay juicy and tender when stir fried. If you prefer white meat, chicken breast works too. Just slice or cut it into small pieces so it cooks quickly without drying out.

By the way - if you are not a fan of mushrooms, you are in luck, here is the recipe for Chicken Zucchini Stir Fry!

Why You'll Love This Dish

• Easy weeknight dinner - Once the chicken is marinated, everything cooks quickly in one wok or skillet.
• Juicy, flavorful chicken - Marinating the chicken with soy sauce, sesame oil, honey, garlic, and cornstarch adds lots of flavor while helping it stay tender.
• Loaded with veggies - Zucchini and mushrooms make this an easy way to add vegetables to dinner.
• Customizable - Use chicken thighs or chicken breast and swap in other vegetables you have on hand.
• Perfect with rice or noodles - Serve it over steamed white rice, fried rice, or your favorite noodles.

About the Ingredients

Chicken

I use boneless skinless chicken thighs because they stay juicy and flavorful when cooked over high heat.

You can also use chicken breast. Cut it into small bite-size pieces or thin slices so it cooks quickly and evenly.

Zucchini

Zucchini has a mild flavor that works really well with savory stir fry sauces.

Cut the zucchini in half lengthwise and then slice it into half-moons. Try not to slice it too thin or it can become soft quickly while cooking.

Mushrooms

White button mushrooms or cremini mushrooms both work well in this recipe.

Mushrooms release quite a bit of moisture as they cook, so I like to give them a head start in the wok before adding the zucchini.

If you don't like mushrooms, you can substitute broccoli, bell peppers, asparagus, snap peas, or another vegetable you enjoy.

Chicken Marinade

For the chicken marinade you'll need:

• Light soy sauce
• Cornstarch
• Sesame oil
• Rice wine vinegar
• Honey
• Garlic

The cornstarch helps coat the chicken and keeps it tender while stir frying, while the soy sauce, sesame oil, honey, garlic, and vinegar add flavor.

Stir Fry Sauce

The finishing sauce is a simple combination of:

• Soy sauce
• Oyster sauce
• Sesame oil
• Brown sugar

It adds a savory, slightly sweet flavor that coats the chicken and vegetables.

How to Make Chicken Zucchini and Mushroom Stir Fry

First, gather your ingredients.

Ingredients

Chicken and Marinade:

• 1 lb boneless skinless chicken thighs, cut into bite-size pieces
• 1 teaspoon cornstarch
• ¼ cup light soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon rice wine vinegar
• 2 teaspoons honey
• 2 cloves garlic, minced

Stir Fry:

• 1 tablespoon cooking oil
• 3 cloves garlic, roughly chopped
• 8 ounces mushrooms, sliced
• 1 medium zucchini, halved lengthwise and sliced
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1 teaspoon brown sugar

Marinate the Chicken

In a mixing bowl, combine the chicken, cornstarch, light soy sauce, sesame oil, rice wine vinegar, honey, and minced garlic.

Mix everything together until the chicken is evenly coated.

Let the chicken marinate for about 30 minutes.

Cook the Chicken

Heat a wok or large skillet over medium-high to high heat. Add the cooking oil.

Lift the chicken out of the marinade, allowing the excess marinade to drip back into the bowl. Discard the remaining marinade.

Add the chicken to the hot wok in a single layer. Stir fry for about 3-4 minutes, or until browned on the outside and mostly cooked through.

Avoid overcrowding the pan. If you're using a smaller skillet, cook the chicken in batches so that it sears instead of steaming.

Remove the chicken from the wok and set it aside.

Cook the Mushrooms

Add a little additional oil to the wok if needed.

Add the sliced mushrooms and stir fry for about 2-3 minutes. Let them cook until they begin to soften and some of their moisture has evaporated.

Add the Zucchini and Garlic

Add the zucchini and chopped garlic.

Stir fry for another 2-3 minutes, until the zucchini is crisp-tender. You want it cooked but not mushy.

Bring Everything Together

Return the chicken to the wok.

Add the soy sauce, oyster sauce, sesame oil, and brown sugar.

Toss everything together and stir fry for another 1-2 minutes, or until the chicken is completely cooked through and the sauce coats the chicken and vegetables.

Remove from heat and serve immediately with rice or noodles!

Tips for the Best Chicken Zucchini Mushroom Stir Fry

Use a hot wok or skillet. High heat helps the ingredients stir fry instead of simmering in their own juices.

Don't overcrowd the pan. If your skillet is small, cook the chicken in batches. Too much food in the pan at once lowers the temperature and can make the stir fry watery.

Cook the mushrooms before the zucchini. Mushrooms release more moisture and benefit from a little extra cooking time.

Don't overcook the zucchini. Zucchini cooks quickly and can turn soft if left in the wok too long.

Let excess marinade drip off the chicken. Adding all of the marinade to the wok can create too much liquid and make it harder to get a good sear.

Storage & Reheating

Fridge: Store leftover Chicken Zucchini and Mushroom Stir Fry in an airtight container in the refrigerator for up to 3 days.

Reheating: For the best texture, reheat it in a skillet or wok over medium-high heat just until warmed through. You can also microwave it in short intervals.

Freezing: I don't recommend freezing this stir fry because zucchini becomes much softer after freezing and thawing.

FAQ

Can I use chicken breast instead of chicken thighs?

Yes! I prefer chicken thighs because they're juicy and forgiving when stir fried, but chicken breast works well too. Cut it into small pieces or thin slices so it cooks quickly.

Why is my chicken and zucchini stir fry watery?

Zucchini and mushrooms both naturally release moisture as they cook.

Make sure your wok or skillet is hot before adding the ingredients, avoid overcrowding the pan, and let excess marinade drip off the chicken before cooking it.

Cooking the mushrooms separately for a few minutes before adding the zucchini also gives some of their moisture time to evaporate.

Can I skip marinating the chicken?

You can, but I recommend marinating it if you have time. The marinade adds flavor and the cornstarch helps the chicken stay tender.

What other vegetables can I use?

There are lots of options! Try:

• Broccoli
• Bell peppers
• Asparagus
• Green beans
• Snap peas
• Snow peas

You can also use a combination of vegetables.

Can I make this spicy?

Definitely! Add crushed red pepper flakes, sliced fresh chilies, chili garlic sauce, or your favorite chili oil.

What should I serve with Chicken Zucchini and Mushroom Stir Fry?

My favorite way to serve it is with steamed white rice.

You can also serve it with brown rice, fried rice, noodles, or cauliflower rice.

Pin for later!

Love This? Try These Recipes Next!

If you enjoyed this chicken, zucchini, and mushroom combination, here are a few more easy stir fry recipes to try:

• Chicken Stir Fry Marinade - My go-to marinade for juicy, flavorful chicken in any stir fry.
• Chicken Zucchini Stir Fry - Similar to this recipe but without the mushrooms - perfect if you're not a mushroom fan.
• Chicken Mushrooms Stir Fry - A simple and flavorful stir fry made with chicken, mushrooms, and scallions.
• Steak Zucchini Stir Fry - Tender bite-sized steak stir fried with zucchini and garlic in a savory sauce.
• Oven Roasted Mushrooms and Zucchini - A healthy, flavorful veggie side dish that's super easy to make