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
Scale
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
