Chicken Zucchini Stir Fry

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When dinner needs to be quick, satisfying, and a little bit spicy, this Chicken Zucchini Stir Fry brings it all. It’s the perfect balance of juicy chicken, tender zucchini slices, and a sticky-savory sauce that clings to every bite. With just the right amount of heat and a touch of sesame, this dish delivers bold flavor with minimal effort.

Whether you’re watching carbs or just craving something lighter than takeout, this stir fry is a dependable go-to. It’s a weeknight winner that reheats beautifully and can be made in one pan—yes, one! With crisp edges on the zucchini and golden seared chicken, you’ll want to make this again and again.

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What Kind of Chicken Should I Use for Chicken Zucchini Stir Fry?

Boneless, skinless chicken breasts or thighs both work beautifully in this stir fry. Breast meat is leaner and cooks a little faster, while thighs offer richer flavor and stay extra juicy. Just make sure to cut your chicken into evenly sized bite-sized pieces for quick, even cooking.

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Ingredients for the Chicken Zucchini Stir Fry

Chicken breast or thighs: The star of the dish. When stir-fried, chicken becomes golden and absorbs the sauce perfectly.

Zucchini: Sliced into thick half-moons, zucchini adds freshness and texture while soaking up the stir fry sauce like a sponge.

Garlic and ginger: This aromatic duo forms the flavor foundation. Fresh is best, but paste or powder works in a pinch.

Soy sauce: A must-have umami base. Use low-sodium if you prefer more control over saltiness.

Sesame oil: For deep, toasty flavor that rounds out the stir fry.

Chili flakes or fresh red chili: Adds a touch of heat. Adjust to taste.

Brown sugar: Helps caramelize the sauce and balances the soy sauce with a hint of sweetness.

Cornstarch: Coats the chicken for a better sear and helps thicken the sauce.

Sesame seeds (optional): A sprinkle on top for visual appeal and crunch.

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How To Make the Chicken Zucchini Stir Fry

Step 1: Prep the Chicken

Start by cutting your chicken breasts or thighs into bite-sized pieces. In a mixing bowl, toss the chicken with cornstarch, a pinch of salt, and pepper. This will help create a golden, crisp exterior once it hits the pan.

Step 2: Sear the Chicken

Heat a tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer, making sure not to crowd the pan. Let it sear undisturbed for 2-3 minutes, then stir and continue cooking until golden brown and cooked through. Remove the chicken from the pan and set aside.

Step 3: Stir Fry the Veggies

In the same pan, add a splash of oil if needed, then toss in the zucchini slices. Stir-fry for 3-4 minutes until they begin to soften and brown slightly at the edges. Add in the minced garlic and ginger and cook for another 30 seconds until fragrant.

Step 4: Make the Sauce

Lower the heat to medium and return the chicken to the pan. Add soy sauce, sesame oil, brown sugar, and chili flakes or chopped red chili. Toss everything together so the sauce coats all the ingredients.

Step 5: Simmer and Thicken

Let the stir fry simmer for 1-2 minutes until the sauce thickens slightly and clings to the chicken and zucchini. Taste and adjust seasoning if needed.

Step 6: Garnish and Serve

Remove from heat and sprinkle with sesame seeds. Serve hot over rice, noodles, or enjoy as-is for a low-carb meal.

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Best Way to Serve and Store Chicken Zucchini Stir Fry

Chicken Zucchini Stir Fry is incredibly versatile when it comes to serving. Spoon it over a bowl of steamed jasmine rice or tuck it into a warm tortilla for an Asian-inspired wrap. If you’re keeping things low-carb, cauliflower rice or a bed of baby spinach makes a great base.

For leftovers, let the stir fry cool completely before transferring to an airtight container. It will keep well in the fridge for up to 4 days. To reheat, simply warm it up in a skillet over medium heat or microwave in short bursts, stirring in between, until heated through. Add a splash of water if needed to loosen the sauce.

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Frequently Asked Questions

How do I keep the zucchini from getting mushy?

Cook the zucchini over high heat and avoid overcrowding the pan. This helps achieve that lightly crisp texture rather than a soft, soggy result.

Can I use other vegetables?

Absolutely! Bell peppers, mushrooms, snap peas, or even baby corn all work well in this stir fry.

What’s the best oil to use for stir frying?

Neutral oils like canola, avocado, or grapeseed oil are great for high heat. You can finish with sesame oil for flavor.

Can I make this dish spicy?

Yes! Add more chili flakes, or a drizzle of sriracha or chili garlic sauce to amp up the heat.

Is this recipe gluten-free?

To make it gluten-free, use tamari or a gluten-free soy sauce alternative.

Can I freeze it?

While possible, zucchini can become watery when thawed. For best texture, enjoy fresh or refrigerated.

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Want More Dinner Ideas with a Kick?

If you loved this Chicken Zucchini Stir Fry, here are a few more bold and flavorful meals you might enjoy:

• Creamy Parmesan Pasta with Sauteed Garlic Butter Chicken for an ultra-comforting bite.
• Hawaiian Pineapple Chicken Rice if you’re into sweet and savory combos.
• Bang Bang Chicken Bowl for that creamy, spicy hit.
• Cowboy Butter Chicken Linguine packed with smoky richness.
• Creamy Cajun Shrimp Pasta if you’re looking to mix things up with seafood.

Save This Pin + Share Your Results

📌 Save this stir fry to your Pinterest dinner board so you can revisit it anytime.

And once you’ve tried it, let me know how it turned out! Did you stick with zucchini or toss in other veggies? Maybe you added some crushed peanuts on top?

Drop a comment or question below—your version might just inspire someone else’s new favorite dinner!

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