Zucchini Stir Fry with Chicken and Ginger Recipe
If you’ve been searching for a vibrant and easy-to-make meal that’s packed with flavor and nutrition, this Zucchini Stir Fry with Chicken and Ginger Recipe is exactly what you need. Tender slices of chicken mingle perfectly with crisp zucchini and a zingy ginger-garlic sauce that brings everything to life. It’s quick to prepare, wonderfully aromatic, and a surefire way to make weekday dinners something you look forward to.
Ingredients You’ll Need
These ingredients are simple yet essential, each playing a key role in balancing flavors and textures in this dish. From the fresh ginger that gives a delightful warmth to the zucchini that adds a fresh crunch, every component shines in this recipe.
- Chicken (1 pound, boneless skinless breasts or thighs): Thinly sliced for quick, even cooking and tender bites.
- Low sodium soy sauce (4 tablespoons, divided): Provides a savory umami base without overpowering saltiness.
- Apple cider vinegar (2 teaspoons, divided): Adds brightness and a slight tang that balances richness.
- Granulated sugar (2 teaspoons, divided): Just enough sweetness to round out the flavors.
- Fresh ginger (1 tablespoon, minced): Brings a spicy, aromatic kick that elevates the stir fry.
- Garlic (3 cloves, minced): Infuses a deep, savory punch that enhances the sauce.
- Cornstarch (1 teaspoon): Thickens the sauce for that perfect clinginess to veggies and chicken.
- Red pepper flakes (¼ teaspoon): Adds a subtle heat for an extra layer of flavor.
- Zucchini (2 medium, or mix with yellow squash): Thinly sliced half moons that offer a fresh crunch and vibrant color.
- Red or yellow onion (1 large, thinly sliced): Provides sweetness and a tender texture when sautéed.
- Extra virgin olive oil (2 tablespoons): Used for sautéing, it gives a pleasant richness and depth.
- Sesame seeds (optional): Adds a nutty crunch as a lovely garnish.
- Chopped green onion: Brightens the dish with fresh, crisp notes at the end.
How to Make Zucchini Stir Fry with Chicken and Ginger Recipe
Step 1: Marinate the Chicken
Start by combining the thinly sliced chicken with 1 tablespoon soy sauce, 1 teaspoon apple cider vinegar, and 1 teaspoon granulated sugar in a large bowl. This simple marinade infuses the meat with a subtle tang and sweetness that will bloom during cooking, so set it aside while you prepare the other ingredients.
Step 2: Prepare the Sauce
Next, in a small bowl, whisk together the remaining soy sauce, apple cider vinegar, sugar, minced ginger, garlic, water, cornstarch, and red pepper flakes. This sauce is the heart of the dish, boasting bold and balanced flavors that will beautifully coat the chicken and vegetables.
Step 3: Prep the Vegetables
Trim the ends of the zucchini, then cut each in half lengthwise before slicing crosswise into 1/4-inch thick half moons. Thinly slice the onion as well—both vegetables will add delightful texture and color to your stir fry.
Step 4: Cook the Chicken
Heat 1 tablespoon of olive oil in a wide skillet over medium-high heat. Add the marinated chicken along with its marinade and sauté until it turns golden brown and is cooked through, about 3 to 4 minutes. Once done, transfer the chicken to a plate and keep it warm.
Step 5: Sauté the Onion
Add the remaining tablespoon of olive oil to the skillet and cook the sliced onion until tender and just beginning to brown, which takes around 4 to 5 minutes. This step adds a lovely sweetness and depth to the dish.
Step 6: Add Sauce and Vegetables
Give your sauce a quick stir and pour it into the skillet with the onions. Let it cook for 30 seconds to thicken slightly, then add the zucchini slices. Cook everything together until the zucchini just begins to soften, roughly 3 minutes, preserving that wonderful crispness.
Step 7: Finish and Serve
Remove the skillet from heat and fold in the cooked chicken. Now your stir fry is ready to be plated! Sprinkle with sesame seeds and chopped green onions for added texture and fresh flavor, and serve immediately while it’s hot and vibrant.
How to Serve Zucchini Stir Fry with Chicken and Ginger Recipe
Garnishes
Sprinkle toasted sesame seeds evenly on top to add a lovely nutty crunch, and don’t forget the chopped green onions—they bring a fresh contrast in flavor and a pop of green that makes the dish look irresistible.
Side Dishes
This stir fry pairs wonderfully with steamed jasmine rice or quinoa, which soak up the delicious sauce. For a lighter option, try serving it alongside a simple mixed greens salad or some roasted sweet potatoes for a hint of natural sweetness.
Creative Ways to Present
Want to impress your friends? Serve this stir fry over a bed of noodles like soba or rice noodles for an Asian-inspired twist. You can even stuff the zucchini stir fry into lettuce cups for a fun, interactive meal perfect for casual gatherings or lunchboxes.
Make Ahead and Storage
Storing Leftovers
Store any leftover zucchini stir fry in an airtight container in the refrigerator. It will stay fresh and tasty for up to three days, making it an excellent choice for next-day lunches or quick dinners.
Freezing
This stir fry freezes well in portioned containers. Just be aware that zucchini’s texture might soften slightly after freezing, but the flavors remain delicious. Freeze for up to two months for best quality.
Reheating
Reheat gently in a skillet over medium heat to maintain the texture of the chicken and zucchini. Stirring occasionally will help warm it evenly without making the vegetables soggy. You can also microwave it covered, but add a splash of water to retain moisture.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs offer a bit more juiciness and flavor, making them a great choice for this recipe. Just slice them thinly as you would breasts to ensure quick and even cooking.
Can I substitute the zucchini with other vegetables?
Yes, feel free to mix in yellow squash, bell peppers, or snap peas to add different textures and colors. Just adjust cooking times slightly to keep veggies tender-crisp.
Is this recipe spicy?
The red pepper flakes add a subtle heat, but it’s mild overall. You can increase or omit the flakes depending on your spice preference.
What can I use instead of apple cider vinegar?
Rice vinegar or white wine vinegar are excellent substitutes and will provide a similar brightness and tanginess to the dish.
How do I make this recipe gluten-free?
Simply swap the soy sauce for a gluten-free tamari or coconut aminos to keep the dish safe for gluten-sensitive diets without sacrificing flavor.
Final Thoughts
This Zucchini Stir Fry with Chicken and Ginger Recipe has quickly become a go-to in my kitchen because it’s so straightforward yet bursting with fresh, lively flavors. It’s a perfect balance of savory, sweet, and tangy kissed by just the right amount of ginger and garlic. I wholeheartedly encourage you to give this dish a whirl—it’s sure to become one of your weeknight favorites too!
Print
Zucchini Stir Fry with Chicken and Ginger Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This quick and flavorful Zucchini Stir Fry recipe features tender bite-sized chicken pieces sautéed with fresh zucchini and onions in a savory ginger-garlic soy sauce. Ready in just 25 minutes, it’s a healthy and delicious weeknight meal garnished with sesame seeds and green onions.
Ingredients
Chicken Marinade
- 1 pound boneless skinless chicken breasts or thighs, thinly sliced and cut into bite-sized pieces
- 1 tablespoon low sodium soy sauce
- 1 teaspoon apple cider vinegar
- 1 teaspoon granulated sugar
Sauce
- 3 tablespoons low sodium soy sauce
- 1 teaspoon apple cider vinegar
- 1 teaspoon granulated sugar
- 1 tablespoon minced fresh ginger
- 3 cloves minced garlic (about 1 tablespoon)
- 2 tablespoons water
- 1 teaspoon cornstarch
- ¼ teaspoon red pepper flakes
Vegetables & Garnish
- 2 medium zucchini (yellow squash or mix), sliced into 1/4-inch thick half moons
- 1 large red or yellow onion, thinly sliced
- 2 tablespoons extra virgin olive oil
- Sesame seeds (optional for garnish)
- Chopped green onion (for garnish)
Instructions
- Marinate Chicken: In a large bowl, combine the chicken pieces with 1 tablespoon soy sauce, 1 teaspoon apple cider vinegar, and 1 teaspoon granulated sugar. Toss well and set aside while preparing the other ingredients to allow flavors to meld.
- Prepare Sauce: In a small bowl or measuring cup, mix together the remaining 3 tablespoons soy sauce, 1 teaspoon apple cider vinegar, 1 teaspoon sugar, minced ginger, minced garlic, water, cornstarch, and red pepper flakes until well combined. Set aside.
- Prep Vegetables: Trim the ends of the zucchini, cut each in half lengthwise, then slice crosswise into 1/4-inch thick half moons. Thinly slice the onion and have ready for cooking.
- Cook Chicken: Heat 1 tablespoon of olive oil in a wide skillet over medium-high heat. Add the marinated chicken along with any marinade liquid. Sauté until the chicken is golden brown and cooked through, about 3 to 4 minutes. Remove chicken from skillet and set aside on a plate.
- Sauté Onion: Add the remaining 1 tablespoon of olive oil to the skillet. Cook the sliced onion until tender and beginning to brown, about 4 to 5 minutes, stirring occasionally.
- Add Sauce and Vegetables: Give the prepared sauce a quick stir, then pour it into the skillet with the onions. Cook the sauce for about 30 seconds until it begins to thicken, then add the zucchini slices. Stir and cook just until the zucchini begins to soften, approximately 3 minutes.
- Finish and Serve: Remove the skillet from heat, stir in the cooked chicken to combine everything evenly. Garnish with sesame seeds and chopped green onions before serving hot for a fresh, savory meal.
Notes
- Ensure not to overcook the zucchini to maintain its slight crunch and freshness.
- You can substitute chicken breasts with thighs for a juicier result.
- Adjust red pepper flakes to taste if you prefer more or less spice.
- Serve this stir fry over steamed rice, quinoa, or noodles for a complete meal.
- For gluten-free version, use tamari or gluten-free soy sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
