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.
Author:maddie-thompson
Prep Time:10 min
Cook Time:10 min
Total Time:20 min
Yield:4 servings 1x
Category:Dinner
Method:Stir Fry
Cuisine:Asian Inspired
Diet:Low Fat
Ingredients
Scale
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
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.
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.
Add the chicken pieces to the skillet. Cook, stirring often, for 5 to 7 minutes until the chicken is browned and cooked through.
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.
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.
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.