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–+ servings
Chicken Zucchini Stir Fry

Flavor-Packed Chicken Zucchini Stir Fry for Busy Nights

A quick and healthy Chicken Zucchini Stir Fry that balances savory tenderness and fresh veggies.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Protein
  • 1 pound Boneless Chicken Thighs Substitute with boneless chicken breasts for a leaner option.
For the Veggies
  • 2 medium Zucchini Use fresh, firm zucchini for the best results.
  • 1 cup Optional Vegetables (e.g., bell peppers, broccoli, carrots) Feel free to mix in your favorites.
For the Sauce
  • 1/4 cup Soy Sauce Replace with tamari for a gluten-free option.
  • 2 cloves Minced Garlic Garlic powder can be used if fresh isn't available.
  • 2 tablespoons Sesame Oil Substitute with olive oil for a lighter flavor.
For Cooking
  • 2 tablespoons Vegetable Oil Can also use canola oil or olive oil.

Equipment

  • large skillet
  • cutting board
  • knife

Method
 

Step-by-Step Instructions
  1. In a bowl, combine boneless chicken thighs, soy sauce, sesame oil, and minced garlic. Marinate for at least 30 minutes in the refrigerator.
  2. Slice the zucchini into half-moons and any optional vegetables into thin strips. Keep the veggies aside.
  3. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the marinated chicken and stir-fry for about 5-7 minutes until cooked through.
  4. Add sliced zucchini and any additional vegetables to the skillet. Stir-fry for 3-4 minutes until veggies are tender yet crisp.
  5. Return the cooked chicken to the skillet and stir everything together for another 2-3 minutes. Serve hot.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 20gProtein: 30gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months. Reheat in a skillet until warmed through.

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