Description
This Chicken Zucchini Stir Fry is a fast, flavorful weeknight meal that brings together tender chicken, crisp zucchini, and a savory garlic-ginger sauce. It’s low-carb friendly, satisfying, and easily customizable with your favorite veggies or extra spice.
Ingredients
Scale
1 lb boneless skinless chicken breasts or thighs, cut into bite-sized pieces
1 tablespoon cornstarch
2 medium zucchinis, sliced into half-moons
2 cloves garlic, minced
1 teaspoon fresh ginger, minced
3 tablespoons soy sauce (low sodium preferred)
1 tablespoon sesame oil
1 tablespoon brown sugar
1/2 teaspoon chili flakes or 1 small red chili, thinly sliced
1 tablespoon neutral oil (canola, avocado, or grapeseed)
Salt and pepper to taste
Sesame seeds for garnish (optional)
Instructions
- Toss chicken pieces with cornstarch, salt, and pepper in a bowl.
- Heat neutral oil in a skillet or wok over medium-high heat. Add chicken in a single layer. Sear 2–3 minutes without stirring, then cook until golden and cooked through. Remove from pan.
- Add a bit more oil if needed, then stir fry zucchini for 3–4 minutes until just tender. Add garlic and ginger and stir for 30 seconds.
- Return chicken to the pan. Add soy sauce, sesame oil, brown sugar, and chili. Stir everything to coat evenly.
- Simmer for 1–2 minutes until the sauce thickens slightly.
- Garnish with sesame seeds and serve hot.