Zucchini and Chicken Stir Fry
This Zucchini and Chicken Stir Fry comes together in no time—under 20 minutes! With juicy chicken, tender zucchini, mushrooms, and carrots in a savory Chinese brown sauce, it’s a quick, flavorful, and healthy meal that’s perfect for busy weeknights.
Servings: 3 people
Ingredients
- 8 oz boneless, skinless chicken breast cut into cubes
- 1/2 tablespoon cornstarch
- 1 1/2 tablespoons oil
- 5-6 slices ginger peeled
- 1 zucchini about 8 oz. (230 g) cut into rounds and then quarters
- 1/4 small red bell peppers cut into thin strips
- 3-4 white button mushrooms cut into pieces
- 1 stalk scallion cut into 2-inch (5-cm) lengths
Brown Sauce:
- 1 tablespoon oyster sauce
- 1/3 cup water
- 1 teaspoon cornstarch
- 1/2 teaspoon sesame oil
- 1 pinch salt or to taste
- 1 teaspoon sugar
Instructions
- Marinate the chicken with cornstarch and stir to combine. Set aside.
- Mix all the ingredients for the Brown Sauce, stir well, and set aside.
- Heat up your pan, skillet, or wok and add the oil. Once the oil is heated, add the ginger and stir-fry until aromatic, followed by the chicken. Stir-fry the chicken until the surface turns opaque, then add the zucchini, red bell peppers, and mushrooms. Toss and stir-fry for about 30 seconds.
- Add the Brown Sauce (stirring it right before use), and stir to combine well with the ingredients. Once the sauce thickens, add the scallions, dish out and serve immediately with steamed rice.
Notes
- I recommend picking medium-sized zucchinis that are firm to the touch and not soft or wrinkled. Fresh zucchini really gives your stir fry the best crunch and flavor!
- For that perfect stir fry, make sure your pan is nice and hot before adding anything. A hot wok or skillet gives the chicken and veggies that great sear, so they get a little char and wok hei (the breath of wok).
- Don’t overcrowd the pan. If you're making a big batch, it's better to cook the chicken and veggies in two or more batches. This keeps everything from steaming and helps the ingredients get that toasty char.
- If you’ve got other veggies on hand, feel free to add or swap them in! Carrots, snap peas, or even broccoli would all work perfectly in this stir fry.
Nutrition
Serving: 3people | Calories: 192kcal | Carbohydrates: 8g | Protein: 18g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 48mg | Sodium: 274mg | Potassium: 563mg | Fiber: 1g | Sugar: 4g | Vitamin A: 504IU | Vitamin C: 27mg | Calcium: 22mg | Iron: 1mg