Chicken Zucchini Stir Fry

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:

This quick Chicken and Zucchini Stir Fry is delicious, made with chicken breast, zucchini and an easy stir fry sauce.
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4.84 from 53 votes
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Chicken Zucchini Stir Fry

3
5
3
SP
242 Cals 28 Protein 17 Carbs 6.5 Fats
Prep Time: 15 mins
Cook Time: 5 mins
Total Time: 20 mins
Yield: 4
COURSE: Dinner, Lunch
CUISINE: Asian, Chinese
This quick Chicken and Zucchini Stir Fry is made with chicken breast, zucchini and an easy stir fry sauce.

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.

Video

Notes

*check labels for gluten-free

Nutrition

Serving: 1cup, Calories: 242kcal, Carbohydrates: 17g, Protein: 28g, Fat: 6.5g, Saturated Fat: 1g, Cholesterol: 83mg, Sodium: 799mg, Fiber: 1.5g, Sugar: 8g
Blue Smart Points: 3
Green Smart Points: 5
Purple Smart Points: 3
Points +: 6
Keywords: Chicken and Zucchini Stir Fry, chicken stir fry with zucchini, Chicken Zucchini Stir Fry

Photo credit: Jess Larson

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91 comments

  1. Really good!. Used coconut aminos instead of soy sauce. Will make again for sure.

  2. This is the best stir fry recipe I’ve ever tried. We didn’t have sesame oil so we left it out. For the mirin we used half sherry and half rice vinegar. Amazing!

  3. To soy saucy,

  4. Had no mirin, so I substituted sherry. Added red pepper and onion. Served over rice noodles. Not a fan of soya sauce and really enjoyed the sauce.

  5. I made this tonight for the first time. It’s absolutely delicious. I followed the advice for making the chicken more tender by letting it sit in cornstarch for 15 minutes. That definitely worked and it was wonderful addition to a delicious dinner

  6. So good! I added mushrooms and next time will definitely add some rice. The sauce is not thick so without rice to soak it up there’s some left over. I didn’t try the baking soda method but freezing the chicken for an hour was a game changer to get nice thin slices!

  7. Really tasty.  I used turkey breast instead of chicken.  The sauce is delicious and very flavorful.   I add mushrooms  next time, and that will be very soon!

  8. Yum Yum Yummy! Made this for dinner exactly as called for except can’t find Mirrin use Sauvignon Blanc. Absolutely delicious. No dissapointments in any meals I have made yet. Making the chicken mushrooms spinach quiche later this week. I can’t wait!

  9. YUM!! Second time making this in less than 2 weeks. Super easy & so so good. Definitely don’t skip tenderizing the chicken with baking soda. GAME CHANGER! I served it over brown rice to soak up the delish sauce. Beats Chinese takeout, no question!! 

  10. Very good! Added mushrooms and bok choy also. Omitted the sugar, subbed Tamari for soy and rice vinegar for mixing and served over basmati rice. Will thicken the sauce just a bit more next time and serve with Sriracha sauce for a bit of spice! Good stuff!

  11. This was delicious! Gave us some heartburn but that’s probably because I used too much soy sauce.

  12. Excellent! I added sweet peppers and half an onion. Should have doubled!
    The sauce was great. I added Chinese five spice and used powdered garlic and ginger because I was in a hurry. But the basic “bones” of the sauce recipe were great.
    A great way to clear out old veggies efficiently. Next time, I will double sauce and veggies while keeping chicken the same. 
    btw, served with white rice. Using the powders, whole thing took less that 1/2 hour.
    PS invest in sesame seeds. Makes the whole thing look first rate!

  13. Made this today. Another five star dish!

  14. Loved this recipe and the sauce was very flavorable! I served over rice but next time, I think I will also add fried green onion, mushrooms and celery.

  15. I thought this was really great. Will definitely be making this again. I didn’t have a go to recipe until now and thought that it tasted like something you would order. It tasted very authentic and the sauce was delicious. 

  16. Solid stir-fry recipe. I would probably serve over rice next time soak up the saucy goodness.

  17. I just stumbled upon this recipe looking for something to make with chicken and zucchini! I added some boo choy that needed using and we loved your recipe, especially the taste and texture of the zucchini. will be making again!

  18. This was delicious, thank you! I used Coconut Aminos instead of soy sauce to make it lower sodium, and added some cashews. Even better than restaurant quality, sauce has a super clean fresh flavor, I’m looking forward to trying other recipes of yours. Thanks!

  19. This dish was pretty good! I think there was too much sauce in my dish though. The flavours were delicious, love the sesame. Hearty and healthy.

  20. I made the recipe but I used shrimp and served it with cauliflower rice and cilantro chicken potstickers from trader Joe’s. It was very good.

  21. Can you substitute liquid aminos for the soy sauce?

  22. Quick, easy and delicious!

  23. Just made this and it was a hit with the whole family! Absolutely delicious and guilt free!

  24. With all these delicious recipes been trying I may never go back to Chinese takeout!! Added a steam-in-bag of fresh snow peas (cooked half-time) and sautéed my zucchini halves with slim onion slices to start caramelization before added to sauce! Also included sautéed sliced steak! 
    Served with some ckn rice I added sesame seeds to also. Found the Mirin ingred  at Food Lion. Sensational!  Husband said best I ever cooked. I think the secret is in the Mirin. and baking soda meat soak.  This will be my go to recipe from now on. Thanks! 

  25. I just made this for dinner substituting mirin for teriyaki sauce (same measurement) and throwing some spinach on top at the end and let me tell you it was DELICIOUS everyone ended up wanting seconds. Easy and quick recipe. I would recommend tenderizing the chicken with the baking soda, it was super moist and tender. 

  26. Cooked this last night – cut the recipe in half for the two of us but used a whole zucchini instead of half. It was just delicious. I made the full recipe of sauce and saved half in the fridge and will be having this great recipe again soon with other veggies (stir fry mix). I used coconut sugar instead of regular sugar. Terrific!

  27. Has anyone used a sweetener like erythritol instead of the sugar? We’re trying to keep our sugar intake low and a tablespoon is quite a hefty amount..

  28. Excited to try it but, can the soy sauce be substituted for anything else? Thank you

  29. This is one of our favorite family dinners-both of my kids love the chicken (although I wish they would eat the zucchini!). I have also made it with broccoli and that is perfect too!

  30. I love Chinese food and this recipe is absolutely amazing!!
    The only problem is that I can’t eat just one portion!! 😄

  31. Wow! I loved it. I did it with regular soy sauce and did not find it too salty.

    • Loved this recipe! Made exactly per the directions and foods the baking soda on the chicken. Chicken was tender and tasted great. This will go on my rotation for sure.

  32. I love this dish and so does my whole family! Like delish Chinese takeout without all the garbage. Thanks so much!

  33. This was superb! The sauce was delicious and everyone in my family (kids included) loved it and had seconds. I will definitely make this again (and again…).

  34. I just made this, it’s very good except my chicken did come out a bit dry, which I expected. But then I started reading the comments and saw some folks mentioning baking soda tenderizing, which is nowhere in the recipe. I don’t always read the paragraphs before the recipe to save time so I hit the ‘jump to recipe’ button and missed that tip. Just wanted to give the advice that maybe writing that tip in the recipe area too would be helpful since it gets left out if you click ‘jump to recipe’. But otherwise super tasty and quick even when doubled. Thanks!

  35. I doubled recipe, added onion, and button mushrooms and replaced sugar with raw honey. Mine tasted like something you would get at the mall. Meaning unhealthy tasty. I will make this many times over.

  36. This was delicious! I made the sauce as is and then used half over chicken for my husband and half over tofu for me. He loved his and I loved mine. Thanks for another great recipe!

  37. Rather than coat the chicken in baking soda and then rinse it off, its much easier to toss the chicken first with 1 Tbsp soy sauce (or coconut aminos) then with 1 Tbsp cornstarch and stir fry the entire batch of chicken all at once.  It’s faster, easier,  less oil is used and the chicken comes out unbelievably tender.  I use this technique for all my stir-fry meats (chicken, steak, pork).  I also doubled the amount of zucchini. This recipe is FABULOUS and it will go into my regular rotation.

  38. Baking soda directly on the chicken? I’ve used baking soda as a tenderizer many many times but it can be tricky with chicken. Works great for beef, especially skirt steak!  But with chicken it can break it down too much and it can give chicken a really bad soapy taste. And never directly on the chicken. It’s 1tsp baking soda to 1 cup cold water. America’s Test Kitchen is where I learned about it. As well as silkening the chicken using corn starch. Otherwise I love this recipe thanks so much!

  39. I love the fact that your recipes includes weight watchers points too. I cook almost everyday for my family & sometimes I ran out of ideas. Thank you so much. 

  40. Sauce is delicious, however I did not rinse the chicken thoroughly enough and it gave the entire dish a metallic taste. I will try it again and be more thorough in my rinse! Just a heads up for anyone who is using this step. 

  41. I can not get over how tender the chicken is . amazing and my new plan any time I stir fry chicken. Had to add more corn starch to thicken but other wise followed ( Doubled recipe) Delicious and definitely will make again.

  42. This was SO good! That chicken tenderizing trick was the bomb-diggity!! We tossed in some sugar snap peas with the zucchini and it was really tasty. The whole family loved it. That sauce was taaasty!!! Thanks for making eating healthier easy and delicious. 

  43. So delicious. Everyone in my family loves it! There weren’t any leftovers so we made it again the very next night with extra and it was all eaten again!

  44. Is there a good sub for Mirin?

  45. just tried it – was very enthusiastic about it, but seems to me the measurements with the cups were not right for me – the sauce was too much and had to take out some and put the zucchini in batches.
    I used measuring cups for all ingredients.

  46. Great dish! I loved it!

  47. would this work in the air fryer?

  48. I added some mushrooms I had on hand and it was delicious!! Thanks for a great recipe! 

  49. This recipe is AMAZING. The baking soda trick for the chicken is awesome and worked so well! The sauce really did taste like a Chinese restaurant (only better!)  I subbed my soy sauce for coconut aminos and it came out perfectly. I’m pretty sure I’ll be making this a few times a month!😊❤️👍🏻

  50. The tenderizing tip is wonderful. Will it work with sirloin steak as well? Husband had cancer treatment and radiation wiped out most of his saliva glands. Everything he eats needs to be super tender or it is too dry to swallow. I would like to try the broccoli and steak stir fry also if the baking soda will work..Thanks for the recipe and a way to enjoy chicken breasts once in awhile.

  51. My sauce didn’t really thicken. Followed the recipe to a T. I don’t see any other comments with the same problem so I’m a bit embarrassed haha. Any tips?

  52. Another great recipe I am adding to our rotation. I used baking soda to tenderize the meat and it made all the difference in the texture and moisture. Thanks Gina!

  53. Amazing – super easy – even picky kid who doesn’t like chicken  that much loved it.  It take a little longer to do the pre step with the baking soda but it totally works and does make it taste like Chinese restaurant velvety chicken!

  54. This was so delicious!!!  I had an onion and fresh mushrooms in the fridge, so I just sliced them and added them to the zucchini.   The recipe came in my email the other day and it really sounded good.  Sure enough!  
    I’ve never been disappointed by Skinnytaste recipes and now have a bunch of regulars.  This will be one of them.  Thank you, Gina, for the time and effort you put in each of your recipes.  I am a loyal fan!

    • My family thought this was the most amazing meal I’ve made! A week later I have requests to make it again! To quote my adult children, “That was amazing!” So easy too. I have shared this recipe with friends and it’s a hit with their families too. Thank you for a GREAT recipe!

  55. Sauce very nice and plenty of it for the recipe, I added some more veggies as I had some snow peas on hand, but next time would stick with double up on the zucchini. Loved the tip on making chicken tender. It was very good. Thank you

  56. This is fantastic! I made it exactly as is, and it’s very, very good. May add more veggies next time, but it’s a keeper. All 3 of us gave it a thumbs up.

  57. I made this dish last night, can’t believe how the baking soda makes the chicken taste just like Chinese restaurant chicken and veggies. I used sesame seeds as a garnish, but I think I would add some chili sauce for some heat next time, but was so good. Thanks for the recipe Gina!

  58. Made this recipe for dinner tonight, so simple and my family LOVED it. Even my picky 4 year old asked for more, this is going into our normal menu planning!

  59. What a great new way to use the zucchini in my garden! Simple,  quick, easy and sooooooo much flavor!  Next time I’ll put in 2x the veggies & double the sauce.  Everyone in the family loved it!  Good tip on tenderizing & slicing the chicken. Thank you!

  60. If u sont have mirin what can I use in its place?

  61. Made this last night. I did not use the baking soda trick on the chicken because of time and I added broccoli and red peppers to the mix. The sauce is delicious. I also added some fresh serrano peppers at the end for some spice. Definitely going to make this part of our weeknight rotation.

  62. This recipe was delicious and easy! Great idea to help us use our zucchini from the garden!  I especially loved the tip on how to cut the chicken and use baking soda to tenderize it!  Thank you!!

  63. Cooking Light offers these suggestions for substitutes for mirin for those who wish to try the recipe without having to purchase a condiment you might never use again.

    “Simple subs and hacks can easily mimic mirin’s sweet-tangy flavor. Dry sherry, sweet marsala wine, dry white wine, and rice vinegar will do the trick, for instance, if you mix in about 1/2 teaspoon sugar per tablespoon.”

  64. Can you use chicken thighs?

  65. What can I use if I don’t have Canola oil?

    • Any oil with a high smoke point:
      Other oils that have high smoke points (400 degrees F and higher) include avocado oil (refined), almond oil, corn oil, canola oil, grapeseed oil, peanut oil, safflower oil, sesame oil and sunflower oil. These oils are better suited for cooking at higher temperatures.

  66. This was delicious! Definitely putting it in the rotation! Hit with everyone in the family!

  67. What is a good substitute for mirin?

  68. Thank you for the tenderizing tip! Never knew that! Want to make it this week for dinners and lunch leftovers w Brown rice (: