Name: Chicken Zucchini Stir Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 1 lb boneless skinless chicken breasts or thighs, thinly sliced; 2 medium zucchinis, sliced into half-moons; 2 tablespoons olive oil; 3 cloves garlic, minced; 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger); 3 tablespoons soy sauce (or tamari for gluten-free); 1 tablespoon oyster sauce (optional but recommended); 1 tablespoon rice vinegar; 1 teaspoon sesame oil; Salt and pepper to taste; Optional garnish: sesame seeds, chopped green onions

Quick, colorful, and packed with flavor, this Chicken Zucchini Stir Fry is a weeknight dinner hero. Tender chicken strips are pan-seared to golden perfection, then tossed with juicy zucchini and a savory stir-fry sauce that brings everything together in a flash. The best part? It comes together in under 30 minutes with minimal ingredients.

Whether you’re looking to clean out your fridge or craving something light but filling, this stir fry hits the spot. It’s naturally low-carb and gluten-free (if you choose the right sauce), and endlessly customizable. You can add bell peppers, mushrooms, or snap peas—anything goes!

What Kind of Chicken Works Best?

Boneless, skinless chicken breasts or thighs both work beautifully for this stir fry. Breasts cook faster and stay lean, while thighs give a juicier bite. The key is to slice the chicken thinly and against the grain so it cooks evenly and quickly.

Ingredients for the Chicken Zucchini Stir Fry

1 lb boneless skinless chicken breasts or thighs, thinly sliced
2 medium zucchinis, sliced into half-moons
2 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
3 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon oyster sauce (optional but recommended)
1 tablespoon rice vinegar
1 teaspoon sesame oil
Salt and pepper to taste
Optional garnish: sesame seeds, chopped green onions

How To Make the Chicken Zucchini Stir Fry

Step 1: Prep and Season the Chicken

Pat your chicken slices dry and season lightly with salt and pepper. This helps them brown nicely when seared.

Step 2: Sear the Chicken

Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer, working in batches if necessary. Cook for 2-3 minutes per side, until golden and cooked through. Remove to a plate.

Step 3: Sauté the Zucchini

In the same skillet, add the remaining tablespoon of oil. Toss in the zucchini slices and sauté for about 3-4 minutes until just tender but still crisp.

Step 4: Add Aromatics

Push the zucchini to the side of the skillet. Add garlic and ginger to the center, cooking for about 30 seconds until fragrant.

Step 5: Combine and Sauce

Return the chicken to the pan and stir everything together. Pour in soy sauce, oyster sauce (if using), rice vinegar, and sesame oil. Stir-fry for 1-2 minutes until everything is well-coated and heated through.

Step 6: Garnish and Serve

Remove from heat and sprinkle with sesame seeds or chopped green onions. Serve hot over rice, noodles, or as-is for a low-carb meal.

Serving and Storing This Stir Fry

This dish is best served immediately while the zucchini still has a little bite. If serving with rice or noodles, make sure they’re ready beforehand so you can enjoy everything hot.

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat to preserve texture, or microwave if you’re short on time.

Frequently Asked Questions

How do I keep zucchini from getting soggy?

Cook zucchini quickly over high heat and don’t overcrowd the pan. Stir-frying helps retain their crispness.

Can I use other vegetables?

Absolutely! Bell peppers, carrots, mushrooms, snap peas, and baby corn all make great additions.

What can I use instead of soy sauce?

Tamari, coconut aminos, or liquid aminos are good alternatives, especially for gluten-free needs.

Can I make this dish spicy?

Yes! Add a chopped chili, red pepper flakes, or a dash of sriracha to the sauce.

Is this dish keto-friendly?

Yes—as long as you use a low-carb soy sauce alternative and skip the rice or noodles.

Can I meal prep this?

Yes, this stir fry holds up well in the fridge and makes a great protein-and-veggie combo for your lunchbox.

Want More Chicken Dinner Ideas?

If you love this quick stir fry, check out these other tasty chicken dinners:

📌 Save this recipe to your Pinterest dinner board so you can find it again fast.

And I’d love to hear how it turned out! Did you go heavy on the garlic? Try it with mushrooms? Let me know in the comments below.

Looking for more fresh and fast ideas? Follow along on Pinterest @NinaDishes where I share new recipes daily!

Chicken Zucchini Stir Fry

Author: Nina Klatten
Total Time: 25 minutes
Yield: 4 servings

Print Recipe

Description

This quick and colorful Chicken Zucchini Stir Fry features tender chicken seared with fresh zucchini and a savory, garlic-ginger sauce. It’s light, low-carb, and ready in under 30 minutes—perfect for busy weeknights.

Instructions

1. Pat your chicken slices dry and season lightly with salt and pepper.

2. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add chicken in a single layer and sear 2–3 minutes per side until golden and cooked through. Remove to a plate.

3. In the same skillet, add remaining oil. Add zucchini slices and sauté for 3–4 minutes until just tender.

4. Push zucchini to the side; add garlic and ginger to the center and cook for 30 seconds until fragrant.

5. Return chicken to pan. Add soy sauce, oyster sauce, rice vinegar, and sesame oil. Stir-fry for 1–2 minutes until everything is coated.

6. Remove from heat, garnish with sesame seeds or green onions. Serve hot.