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Chicken Zucchini Stir Fry

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This quick Chicken and Zucchini Stir Fry is delicious, made with chicken breast, zucchini and an easy stir fry sauce.

This quick Chicken and Zucchini Stir Fry is delicious, made with chicken breast, zucchini and an easy stir fry sauce.
Chicken Zucchini Stir Fry

Perfect for weeknight dinners and a great way to use up that summer zucchini! Asian takeout doesn’t have to be high in fat and calories, a few great examples of some Skinnytaste favorites: Chicken and Broccoli Stir Fry, General Tso’s Chicken, Orange Chicken Makeover, just to name a few.

This quick Chicken and Zucchini Stir Fry is made with chicken breast, zucchini and an easy stir fry sauce.

This quick and easy stir fry dish will satisfy those takeout cravings without all the heavy fried flavors. The sauce is full of garlic and ginger in a soy and sesame sauce that’s delicious!

When it comes to making Chinese stir-fry recipes, one of the most important things in making it authentic is the way you slice your chicken. The thinner the chicken the more tender it becomes.

How to cut chicken thin for a stir-fry:

To make it easy to cut the chicken thin for stir frying, freeze the chicken for about one hour before slicing.

When it is partially frozen you can easily slice the chicken very thinly against the grain. Don’t worry about the chicken being frozen. Since the slices are so thin they will thaw back out in just a couple of minutes.

By cutting against the grain we are making the bites very tender and easy to chew through, especially upon reheating!

How to tenderize chicken for stir-fry:

Chicken breast is usually dry and chewy. For silky smooth chicken like you get from Chinese take-out, this simple (optional) technique using baking soda to tenderize meat will have you cooking scrumptious restaurant style Chinese food at home.

  • 16 ounces chicken breast sliced very thin
  • 2 teaspoons baking soda
  1. Slice the chicken thin as instructed above.
  2. Evenly combine the chicken with baking soda and set aside 15 minutes.
  3. Transfer the chicken to a colander and rinse a few times to remove the baking soda.
  4. Pat dry with paper towels and start your stir fry dish.

This quick Chicken and Zucchini Stir Fry is made with chicken breast, zucchini and an easy stir fry sauce.This quick Chicken and Zucchini Stir Fry is made with chicken breast, zucchini and an easy stir fry sauce.

More Stir Fry Recipes:

Chicken Zucchini Stir Fry

4.84 from 71 votes
4
Cals:242
Protein:28
Carbs:17
Fat:6.5
This quick Chicken and Zucchini Stir Fry is made with chicken breast, zucchini and an easy stir fry sauce.
Course: Dinner, Lunch
Cuisine: Asian, Chinese
This quick Chicken and Zucchini Stir Fry is delicious, made with chicken breast, zucchini and an easy stir fry sauce.
Prep: 15 mins
Cook: 5 mins
Total: 20 mins
Yield: 4
Serving Size: 1 cup

Ingredients

  • 1/4 cup low sodium soy sauce or use gf soy sauce*
  • 1 cup chicken broth*
  • 1 tablespoon cornstarch
  • 2 tablespoons mirin
  • 1 tablespoon sugar
  • 2 teaspoons sesame oil
  • 1 tablespoon canola oil divided
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1 pound chicken breast sliced very thinly
  • 2 cups zucchini cut 1/4 inch thick half moons (from 1 large zucchini)
  • sesame seeds and scallion for garnish if desired

Instructions

  • In a large bowl add the soy sauce, chicken broth, cornstarch, mirin, sugar, and sesame oil and whisk until everything is completely dissolved.
  • In a large skillet add one teaspoon canola oil on medium high heat and cook half the chicken until just cooked through, about 2-3 minutes on each side. Set aside on a plate.
  • Repeat with the second half of the chicken and an additional teaspoon of oil. Remove the chicken to the plate.
  • Add in the remaining 1 teaspoon oil, garlic and ginger and cook for 30-45 seconds until very fragrant but not browned.
  • Stir the garlic and ginger well and add in the sauce, whisking well. Cook the sauce 1 minute, then add in the zucchini and cook for 2 minutes more, until thickened and the zucchini is tender crisp. Remove from heat, add in the chicken and stir well to coat. Garnish with sesame seeds and scallions if desired.

Last Step:

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Video

Notes

*check labels for gluten-free

Nutrition

Serving: 1 cup, Calories: 242 kcal, Carbohydrates: 17 g, Protein: 28 g, Fat: 6.5 g, Saturated Fat: 1 g, Cholesterol: 83 mg, Sodium: 799 mg, Fiber: 1.5 g, Sugar: 8 g

Categories:

Photo credit: Jess Larson

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116 comments on “Chicken Zucchini Stir Fry”

  1. Avatar photo
    Stephanie Lanzalotto

    This was very delicious, but a little fussy for a busy weeknight. The chicken tenderizing trick worked like a charm, but again, fussy. I used only a light sprinkle of sugar rather than a TBS. – more like. pinch. It did not come out to be even close to 4 servings in my house, but I have 3 6+ foot tall athletic men. LOL.

  2. I’m super lazy and didn’t feel like making rice so I made my own variation of this. I added the garlic and the ginger straight to the sauce, and spiralized the zucchini to make noodles. I poured the sauce on the chicken right over the noodles, and it was heavenly!!! Thank you Gina for the recipe inspiration!

  3. I’ve made this before and we loved it. Tonight I had to improvise and ended up with chicken thighs and Mexican squash. Still SO good! I love the simplicity of the recipe and the big impact of flavors. Skinnytaste never disappoints!

  4. This turned out amazing! Love the trick with the baking soda for tenderizing the chicken, will be making again and adding mushrooms.

  5. The tastiest stir fry I have ever made, and my family agreed. Got to use some of our fresh vegetables in this recipe, which was rewarding. I used cashews instead of peanuts and it tasted amazing! I never write reviews but this warranted a review. I felt like we were eating in a restaurant.

  6. This was divine!! And I had to sub a few things because I messed up. Zuchinni in my area has been yucky the last few years for some reason so when I was finally able to get a decent one, I got two. I thought I had baking soda but nope. So I used baking powder and worked like a charm. Did freeze chicken to cut thin. Couldn’t find mirin so I used Sake, and I think that’s what I will do every time I make this recipe, it worked great. Omitted sugar. Added sliced mushrooms and a small bit of frozen peas I had left over cause why not. Served over basmati rice cause that’s what I had. And just LOVED it. Will make this again a lot, 😋!

  7. This was so yummy! I love the swap of the zucchini instead of the standard chicken and broccoli, although that could easily be subbed if I don’t have zucchini on hand (just trying to use up the zucchini I had from the farm). The baking soda tip for the chicken really impressed me. My husband and I agreed it made it feel like takeout food but way healthier! Thanks for satisfying our cravings but keeping it light.