Chicken Zucchini Stir Fry Recipe

This Chicken Zucchini Stir Fry combines tender, marinated chicken with crisp, fresh zucchini, all coated in a mouthwatering, tangy sauce of soy, rice vinegar, and hoisin. The dish delivers a burst of savory, sweet, and mildly spicy flavors, making it a deliciously satisfying meal when paired with rice or noodles.

I love making Chicken Zucchini Stir Fry because it’s a quick and healthy meal thats perfect for busy weeknights. I start by marinating 1 lb of thinly sliced boneless chicken breast in 2 tbsp soy sauce, 1 tbsp cornstarch, a minced garlic clove, salt and pepper.

This step helps tenderize the chicken while adding a punch of flavor. Then I stir fry the chicken in 2 tbsp vegetable oil until it’s browned, and add sliced zucchini that cooks quickly and keeps its natural crunch.

The stir fry sauce is a blend of 1/4 cup low-sodium soy sauce, 2 tbsp rice vinegar, 1 tbsp hoisin sauce, 1 tbsp brown sugar, 1/4 cup water or chicken broth, another minced garlic clove and 1/2 tsp red pepper flakes if you like a bit of heat. I serve this dish over white rice or noodles and top it with chopped green onions for a fresh finish.

Enjoy this low calorie and nutritious dinner thats both satisfying and easy to prep.

Why I Like this Recipe

I really love this recipe because it makes the chicken so tender and full of flavor, and the marinade really does its job. I like how the zucchini stays crisp but still gets cooked enough to add a cool texture to the dish. I also enjoy that the stir fry sauce mixes a bit of tangy, sweet and spicy all at once, which makes every bite interesting. Plus, it’s super easy to whip up, so even on busy nights i can make a tasty meal without too much hassle.

Ingredients

• Chicken: A lean protein thats great for muscles and gives you energy while being low in fat.
• Zucchini: Provides fiber and vitamins, it adds a crisp, fresh crunch and is really healthy.
• Soy Sauce: A salty, umami booster that enhances flavor but can be high in sodium if overused.
• Garlic: Adds a punchy aroma and antioxidants, it really lifts the whole dish.
• Rice Vinegar: Offers a tangy, sour kick that balances out the savory notes nicely.
• Hoisin Sauce: Brings a sweet, rich flavor to elevate the stir fry with a hint of sweetness.

Ingredient Quantities

• 1 lb boneless chicken breast, thinly sliced
• 2 medium zucchinis, sliced into half moons
• Marinade:
  • 2 tbsp soy sauce
  • 1 tbsp cornstarch
  • 1 clove garlic, minced
  • Salt and pepper to taste

• Stir fry sauce:
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp hoisin sauce
  • 1 tbsp brown sugar
  • 1/4 cup water or chicken broth
  • 1 clove garlic, minced
  • 1/2 tsp red pepper flakes (optional)

• 2 tbsp vegetable oil (for stir fry)
• Cooked white rice or noodles (for serving)
• Optional: chopped green onions (for garnish)

How to Make this

1. In a bowl, mix the marinade ingredients – 2 tbsp soy sauce, 1 tbsp cornstarch, 1 minced garlic clove, salt and pepper – then toss in the 1 lb thinly sliced chicken breast. Let it sit for at least 15 minutes.

2. While the chicken’s marinating, slice your 2 medium zucchinis into half moons and set them aside.

3. In another small bowl, combine the stir fry sauce ingredients: 1/4 cup low-sodium soy sauce, 2 tbsp rice vinegar, 1 tbsp hoisin sauce, 1 tbsp brown sugar, 1/4 cup water (or chicken broth), 1 minced garlic clove, and 1/2 tsp red pepper flakes if you like a little heat.

4. Heat 2 tbsp vegetable oil in a large pan or wok over medium-high heat.

5. Once the oil is hot, add the marinated chicken and stir fry it until it’s lightly browned and almost cooked through, about 4-5 minutes.

6. Remove the chicken from the pan and temporarily set it aside.

7. In the same pan, add the sliced zucchini and stir fry for about 2-3 minutes until they start to soften but still have a little crunch.

8. Return the chicken back to the pan with the zucchini and pour in the stir fry sauce.

9. Continue to stir fry everything together for another 3-4 minutes until the chicken is fully cooked and the sauce thickens slightly.

10. Serve your Chicken Zucchini Stir Fry hot over cooked white rice or noodles. Top with chopped green onions if you want an extra burst of flavor. Enjoy!

Equipment Needed

1. A large mixing bowl to marinate the chicken
2. A small bowl to mix the stir fry sauce
3. A cutting board for slicing zucchinis and prepping garlic
4. A sharp chef’s knife for slicing the chicken, zucchini, and mincing garlic
5. A wok or a large pan for stir frying the chicken and zucchini
6. Measuring cups and spoons for getting the right amount of sauces and spices
7. A spatula or wooden spoon to stir fry everything
8. A timer or clock to keep track of marinating and cooking times

FAQ

Chicken Zucchini Stir Fry Recipe Substitutions and Variations

• If you don’t have chicken breast, you can use turkey breast or even pork tenderloin to mix things up.
• If zucchinis are scarce, try using yellow squash or even eggplant for a different twist.
• For a gluten free option, swap the soy sauce in the marinade and stir fry sauce with tamari or coconut aminos.
• You can replace rice vinegar with apple cider vinegar or white wine vinegar for a slightly different tanginess.
• Instead of brown sugar, honey or maple syrup works great for sweetening the stir fry sauce.

Pro Tips

1. Make sure your pan is super hot before you add the chicken. This helps it get that nice brown color and locks in the flavor so it doesn’t stick together in clumps.

2. When you’re cooking the zucchini, don’t overdo it. They only need a quick fry so they stay a bit crunchy and don’t turn into a mushy mess.

3. Give the marinade enough time to work its magic. Even though 15 minutes works, letting the chicken sit longer in the marinade can really boost the taste.

4. If you like your food with a bit more kick, don’t be shy to add extra red pepper flakes to the stir fry sauce. Just be careful not to overdo it or it’ll take over the whole dish.