Chicken Zucchini Stir Fry

This Chicken Zucchini Stir Fry is a simple stir fry that we like to make! We marinade the chicken and then stir fry with sliced zucchini in a tasty sauce, and then either serve with white rice or noodles!

Customization Ideas

Here are some ideas if you'd like to switch things up!

Make it spicy!

You can add some fresh or dried chilies to this dish to give it a kick. You can also drizzle some spicy chili crisps, hot sauce, or chili oil too!

Add more veggies!

I love adding extra veggies to my dishes. Healthier the better - after all it's where we get nutrients for our body! Some tasty veggies to add include bell peppers, snow peas, green beans. The only thing you want to know is if you add them, the cooking time may change.

Mix up the sauces!

You can try changing up the sauces too if you'd like! You can try soy paste, light soy sauce, dark soy sauce, sweet soy sauce for different flavors!

You can also interchange honey vs brown sugar vs any other type of sweetener to see what is your favorite.

Dark Meat vs. White Meat

You can use chick breast instead of chicken thighs depending on your preference. Usually, you can use them interchangeably. Just remember, depending on the thickness of the chicken you may need to adjust the timing.

Since in this recipe you are cutting it in to small pieces, the timing will pretty much be the same. Basically - just make sure that the chicken is thoroughly cooked before serving!

If you're curious about the differences between the two, here's an article all about it.

How to cook Chicken Zucchini Stir Fry

First gather your ingredients. You will need:

• 1 lb boneless chicken thigh, cut bite sized
• Marinade:
  • 1 teaspoon cornstarch
  • ¼ cup light soy sauce
  • 1 teaspoon sesame oil
  • 2 teaspoons sugar (or honey)
  • 1 tablespoon rice wine vinegar (optional)
• 3 garlic, smashed
• 1 tablespoon cooking oil
• 1 medium zucchini, cut in half lengthwise and then sliced
• 1 tablespoon oyster sauce
• Ground black pepper, optional

With a knife, cut chicken in to bite size. In a mixing bowl, add the chicken marinade ingredients. Combine well and then set it aside to marinade for half hour.

In a cooking pan or wok, add cooking oil, and let it heat up on medium high.

Add garlic and chicken along with all the marinade sauce, and stir fry for about 2 minutes or until chicken is no longer translucent, and immediately remove chicken from heat by placing in a big plate or bowl and set aside (try to keep sauce in pan).

Add a little more cooking oil if your pan is too dry. Then, add zucchini and stir fry for about 5 minutes, or until zucchini start getting tender.

Return the chicken back in to pan and add oyster sauce, sprinkle with ground black pepper (optional) and stir fry everything for about another 2-3 minutes or until chicken is cooked thoroughly and zucchini is tender.

Remove from heat and serve!

Storage & Handling

Meal prep tip: You can marinate the chicken up to 24 hours in advance and keep it in the fridge, then cook fresh when ready.

Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat: Reheat in a wok or skillet over medium heat for the best texture. You can also microwave in 30-60 second bursts, but the zucchini may soften more.

Freezing: Not recommended - zucchini tends to get mushy after thawing, and the stir fry sauce may separate. If you must freeze, slightly undercook the zucchini before freezing so it holds up better when reheated.

FAQ

Can I use chicken breast instead of thighs?
Yes! Just make sure you don't overcook it so it stays juicy. Since this recipe calls for bite-sized pieces, the cooking time will be about the same.

Can I make it vegetarian?
Definitely - swap the chicken for tofu, tempeh, or even extra mushrooms, and use vegetarian oyster sauce or soy sauce in the stir fry.

What's the best oil to use?
A neutral high-heat oil like avocado oil, canola oil, or peanut oil works great for stir frying. Sesame oil is used here for flavor, not for the main cooking oil.

Can I double this recipe?
Yes, but stir fry in batches so the chicken and zucchini sear properly instead of steaming.

What can I serve it with?
It's delicious over white rice, brown rice, fried rice, or noodles. You can also pair it with other veggie sides for a bigger spread.

Continue to Content

Chicken Zucchini Stir Fry Recipe

Yield: 4 servings

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

This Chicken Zucchini Stir Fry is a simple stir fry that we like to make! We marinade the chicken and then stir fry with sliced zucchini in a tasty sauce, and then either serve with white rice or noodles!

Print

Ingredients

• 1 lb boneless chicken thigh, cut bite sized

Marinade:

• 1 teaspoon cornstarch
• ¼ cup light soy sauce
• 1 teaspoon sesame oil
• 2 teaspoons sugar (or honey)
• 1 tablespoon rice wine vinegar (optional)

Stir fry

• 3 garlic, smashed
• 1 tablespoon cooking oil
• 1 medium zucchini, cut in half lengthwise and then sliced
• 1 tablespoon oyster sauce
• Ground black pepper, optional

Instructions

1. With a knife, cut chicken in to bite size. In a mixing bowl, add the chicken marinade ingredients. Combine well and then set it aside to marinade for half hour.
2. In a cooking pan or wok, add cooking oil, and let it heat up on medium high.
3. Add garlic and chicken along with all the marinade sauce, and stir fry for about 2 minutes or until chicken is no longer translucent, and immediately remove chicken from heat by placing in a big plate or bowl and set aside (try to keep sauce in pan).
4. Add a little more cooking oil if your pan is too dry. Then, add zucchini and stir fry for about 5 minutes, or until zucchini start getting tender.
5. Return the chicken back in to pan and add oyster sauce, sprinkle with ground black pepper (optional) and stir fry everything for about another 2-3 minutes or until chicken is cooked thoroughly and zucchini is tender.
6. Remove from heat and serve!
   

Recommended Products

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  Marukan Genuine Brewed Rice Vinegar, 24 Ounce Plastic PET Bottle
• 
  Eleulife Wok Pan with Lid, 13 Inch Carbon Steel Wok with Spatula, Nonstick Woks and Stir-fry Pans, No Chemical Coated Flat Bottom Chinese Wok for Induction, Electric, Gas Stove, All Stoves
• 
  Hiware 10-Pairs Fiberglass Chopsticks - Reusable Chopsticks Dishwasher Safe, 9 ½ Inches - Black
• 
  Lee Kum Kee, Pure Black Sesame Oil, 7.3 oz
• 
  Wan Ja Shan Organic Aged Soy Sauce, 33.8fl.oz
• 
  L.k.k Panda Brand Oyster Sauce 18oz
• 
  Wan Ja Shan Vegetarian Mushroom Oyster Sauce, 33.8 fl. oz. VEGAN. NON-GMO. NO MSG ADDED. 100% Naturally Brewed. No Chemical Soy Sauce.No Caramel Coloring.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 261Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 138mgSodium: 1414mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 30g

The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information. Keep in mind that if there is a marinade, often times not all the ingredients will be consumed.

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• Napa cabbage is a tasty veggie very common in Asian cuisine! Try it with this Chicken Napa Cabbage stir fry! I recommend serving with rice.
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