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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.
Zucchini Chicken
If you’re looking for a quick, healthy dinner that doesn’t compromise on flavor, this Chinese Zucchini and Chicken Stir Fry is exactly what you need. This recipe is inspired by Panda Express, but making it at home is a breeze. It comes together in just 20 minutes, making it perfect for those busy weeknights when you’re craving something satisfying and light.
The chicken turns out tender and juicy, the zucchini adds a nice crispness, and the mushrooms and carrots round out the dish with a touch of earthy sweetness. Toss it all together in a savory brown sauce, and you’ve got a meal that’s not only delicious but also packed with nutrients.
I love how this chicken zucchini mushroom stir fry recipe is simple yet full of flavor. It’s become one of my go-to recipes for a healthy, no-fuss dinner that everyone enjoys. If you’re a fan of zucchini, be sure to check out some of my other favorites like Zucchini Curry, Garlic Butter Sauteed Zucchini, and Garlic Herb Chicken and Zucchini! And don’t miss the tips below to help you make this stir fry just right every time!
Why You Should Try This Recipe
- Learn Chinese stir-frying techniques with ease. I break down the process into a few simple steps. Making Asian stir-fries is as easy as 1-2-3.
- Irresistibly good. Juicy chicken, crunchy zucchini, earthy mushrooms, and sweet carrots come together in a savory brown sauce that really ties everything together. Every bite is bursting with flavor, making this dish absolutely impossible to resist and much better than Chinese takeouts or Panda Express.
- Healthy and packed with veggies. This stir fry is loaded with lean chicken and a colorful mix of zucchini, carrots, and mushrooms. It’s high in protein, low in fat (not greasy) and full of vitamins!
Ingredients You’ll Need
- Chicken – I use chicken breast for this stir fry, but you can swap it for chicken thighs or even shrimp, just like in my Zucchini Shrimp Recipe.
- Cornstarch: Velvet the chicken with cornstarch for a smooth and tender texture.
- Oil – Use vegetable oil or canola oil
- Ginger
- Zucchini – This is the perfect Chinese recipe for zucchini.
- Red bell pepper
- Mushrooms – I used button mushrooms for this, but feel free to use whatever mushrooms you have on hand, like cremini or shiitake.
- Scallions
Chinese Brown Sauce
Here are the basic ingredients for Chinese brown sauce, a key component for stir-fries.
- Oyster sauce
- Water
- Sugar
- Sesame oil
- Salt
- Cornstarch
For all the details on each ingredient, check out the recipe card at the bottom of this post!
Shopping Guide: For oyster sauce, I recommend the Lee Kum Kee brand—it’s reliable, flavorful, and free of any fishy taste.
How To Make Zucchini And Chicken Stir Fry
Start by marinating the chicken with cornstarch.
Then mixing all the ingredients for the brown sauce together. Give it a good stir and set it aside for later!
Grab your pan, skillet, or wok and heat up some oil. Once it’s hot, toss in the ginger and give it a quick stir until it smells amazing. Then, throw in the chicken and cook it until it’s no longer pink on the outside. After that, add the zucchini, red bell pepper, mushrooms, and stir-fry for about 30 seconds before adding the brown sauce.
Once the thickens up a bit, add the scallions, plate it and serve right away with some steamed rice. Enjoy!
Secrets To The Best Zucchini Chicken
- 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.
Frequently Asked Questions
It’s best to use fresh zucchini for this recipe. Frozen zucchini can release too much water when cooked, which might affect the texture of your stir fry.
Stir-fries are always best fresh, but if you want to save some time, you can prep everything ahead. Just chop up the veggies and chicken, then store them in the fridge. When you’re ready to cook, everything will be good to go!
To store leftovers, just pop them in an airtight container and keep them in the fridge for up to 3 days. When you’re ready to reheat, adding a little splash of water will help keep it moist and fresh!
I wouldn’t recommend freezing this one since stir-fries are always best when they’re fresh. But honestly, you probably won’t have any leftovers to worry about!
This recipe is 192 calories per serving.
What To Serve With Zucchini Chicken
For an easy and wholesome weeknight dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Zucchini Recipes You Might Like
- Thai Peanut Zucchini Noodles
- Garlic Herb Sauteed Zucchini and Squash
- Lemon Butter Grilled Zucchini
- Parmesan Zucchini Fries
Zucchini and Chicken Stir Fry
Ingredients
- 8 oz (230g) 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
Nutrition information is automatically calculated, so should only be used as an approximation.
