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Ultra-Fast Garlic Soy Chicken Zucchini Stir Fry

A close-up, appetizing shot of chicken zucchini stir fry coated in a dark, savory sauce served in a white bowl.

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Make this quick, healthy chicken zucchini stir fry in under 20 minutes. It uses simple ingredients and a savory garlic soy sauce, making it a perfect, easy weeknight dinner.

Ingredients

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  • 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
  • 2 medium zucchinis, sliced
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1/4 cup low-sodium soy sauce
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon sesame oil
  • 1/4 teaspoon black pepper
  • Optional: 1/2 cup sliced mushrooms or bell peppers
  • Optional garnish: Sesame seeds

Instructions

  1. Prepare your ingredients: Cut the chicken, slice the zucchini, and mince the garlic and ginger. Mix the soy sauce, honey, sesame oil, and pepper in a small bowl to create the sauce.
  2. Heat the olive oil in a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger. Cook for 30 seconds until fragrant.
  3. Add the chicken pieces to the skillet. Cook, stirring often, for 5 to 7 minutes until the chicken is browned and cooked through.
  4. Add the sliced zucchini and any optional vegetables like mushrooms or peppers to the skillet. Stir fry for 3 to 4 minutes until the zucchini is tender-crisp.
  5. Pour the prepared sauce over the chicken and vegetables. Toss everything together quickly to coat evenly. Cook for 1 minute until the sauce thickens slightly.
  6. Remove the skillet from the heat. Serve immediately, garnished with sesame seeds if desired.

Notes

  • For a low-carb chicken stir fry, serve this dish on its own or over cauliflower rice.
  • To make this a one pan chicken dinner, you can use chicken thighs instead of breast; adjust cooking time slightly.
  • If you prefer a tangier flavor, substitute 1 tablespoon of the soy sauce with Ponzu sauce.

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