Description
A quick and vibrant Chicken Zucchini Stir Fry, packed with fresh vegetables and bold savory flavors. This healthy, low-carb dish comes together in under 30 minutes, perfect for busy weeknights and family-friendly meals.
Ingredients
Scale
Protein
- 1 lb boneless, skinless chicken breast, cut into thin strips
Vegetables
- 2 medium zucchinis, sliced into half-moons
- 1 cup chopped red or yellow bell peppers
- 2 cloves garlic, freshly minced
- 1 tablespoon fresh ginger, grated
- 2 green onions, chopped
Sauce & Seasonings
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes (optional)
Cooking
- 2 tablespoons neutral cooking oil (vegetable or canola)
Instructions
- Prepare Your Ingredients: Begin by slicing the chicken breast into thin strips for quick and even cooking. Wash and slice the zucchini into half-moons and chop bell peppers into bite-sized pieces. Mince garlic and grate fresh ginger, then finely chop green onions for garnish.
- Make the Sauce: In a small bowl, mix together soy sauce, a drizzle of sesame oil, and a pinch of red pepper flakes if you want a bit of heat. Set the sauce aside so the flavors can meld while you cook.
- Sauté the Chicken: Heat your cooking oil in a large skillet or wok over medium-high heat. Add the chicken strips and cook until golden and just cooked through, about 4-5 minutes. Remove them from the pan and set aside to prevent overcooking.
- Cook the Vegetables: In the same pan, add a little more oil if needed and toss in garlic and ginger first, sautéing for about 30 seconds until fragrant. Then add zucchini and bell peppers, stirring frequently until the vegetables are tender but still crisp, about 4-6 minutes.
- Combine and Simmer: Return the chicken to the pan and pour the prepared sauce over the mixture. Stir well to coat everything evenly. Let it simmer for a minute or two so the sauce can thicken slightly and coat the chicken and veggies beautifully.
- Finish and Garnish: Remove from heat and sprinkle with chopped green onions. Serve immediately while warm and vibrant.
Notes
- Cut chicken and veggies into similar sizes for even cooking.
- Cook over medium-high heat to get a good sear without steaming.
- Do not overcrowd the pan; stir fry in batches if needed.
- Use fresh garlic and ginger rather than powders for better flavor.
- Adjust seasoning near the end by tasting and adding more soy sauce or chili flakes as preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 8 g
- Saturated Fat: 1.2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: thirty-six
- Cholesterol: 70 mg
Keywords: chicken stir fry, zucchini stir fry, quick dinner, healthy dinner, low-carb, gluten-free option, weeknight meal
