Simple Chicken Zucchini Stir Fry
A fast, healthy weeknight winner that combines tender sliced chicken breast with crisp-tender zucchini in a garlicky, savory sauce, all made in about 20 minutes.
Ingredients
Main Ingredients
- 1 lb chicken breast, thinly sliced (about 2 medium breasts) Use boneless skinless chicken thighs for more flavor.
- 2 medium zucchinis, sliced into half-moons Cut into uniform thickness for even cooking.
- 2 tablespoons olive oil (or neutral oil like avocado for higher heat) Can substitute with sesame oil for a nuttier finish.
- 2 cloves garlic, minced Be careful not to burn while cooking.
- 1 tablespoon soy sauce (use low-sodium or tamari for gluten-free) For extra umami, add a splash of rice vinegar.
- Salt and freshly ground black pepper, to taste Add according to personal preference.
- Optional garnish: sesame seeds, chopped green onions Adds color and crunch.
Instructions
Preparation
- Heat a large skillet over medium-high heat. Add the olive oil and swirl to coat. Heat until the oil shimmers.
- Add the sliced chicken in a single layer. Let it sear undisturbed for about 1–2 minutes, then stir and continue cooking until browned and cooked through, about 5–7 minutes total depending on thickness.
- Push the chicken to the side of the pan (or remove briefly). Add the minced garlic and cook for 20–30 seconds until fragrant.
- Add the sliced zucchini to the skillet. Stir-fry with the chicken for 3–5 minutes until zucchini is tender but still has a slight bite.
- Pour in the soy sauce and season with salt and pepper to taste. Toss everything together and cook another 1–2 minutes so flavors meld.
- Serve hot, sprinkled with sesame seeds and chopped green onions if desired.
Notes
Store in an airtight container in the refrigerator for up to 3-4 days. Freeze for up to 2 months; note that zucchini will soften after freezing and thawing. For best texture, reheat gently.