Hello, welcome to my beautiful world! My name is Prisca Bush. I am a food lover; I enjoy writing about my favorite recipes.

Introduction

There are evenings when I come home completely drained—maybe work ran late, the traffic was awful, or I simply wasn’t in the mood to cook something complicated. On one of those nights, I pulled together what I had in my fridge: a couple of chicken breasts and some zucchini. I wanted something quick, flavour-packed, and fairly healthy. That’s when I created this Chicken and Zucchini Stir Fry Recipe.

What surprised me was how easily this Chicken and Zucchini Stir Fry Recipe became one of my go-to meals: the chicken gives me the protein, zucchini gives me the veggie crunch and colour, and the stir-fry sauce brings everything together in under 30 minutes. And because it’s all done in one pan, clean-up is minimal—which always helps after a long day.

In this post, I’ll walk you through the ingredients (with some notes), how I prepare it step-by-step, how I like to serve it, plus tips to make it shine, fun variations, a FAQ section to answer your questions, and finally my reflections. Let’s dive in!

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Ingredients For Chicken and Zucchini Stir Fry Recipe

Here’s what you’ll need for about 4 servings of this Chicken and Zucchini Stir Fry Recipe.

Main Ingredients

1 lb (≈ 450 g) boneless, skinless chicken breasts or thighs — cut into bite-sized strips.
2 medium zucchinis — sliced into half moons or strips.
1 red bell pepper (optional but adds colour) — sliced.
1 medium onion — thinly sliced.
2-3 cloves garlic — minced.
1 tablespoon fresh ginger — grated (optional but adds great flavour).
2 tablespoons cooking oil (vegetable, canola, or you can use half olive + half sesame oil for flavour).

Sauce & Seasonings

¼-⅓ cup low-sodium soy sauce (or tamari for gluten-free) — gives the savoury backbone.
1 tablespoon rice wine vinegar or a squeeze of lime — for brightness.
1-2 teaspoons sugar or honey (or omit to reduce sweetness) — balances the savory.
1 tablespoon oyster sauce (optional, for more umami) — but you can skip or use hoisin if you prefer.
½ teaspoon red pepper flakes or chopped fresh chilli (optional, if you want a kick).
Salt & freshly ground black pepper, to taste.
Garnishes: sliced green onions, sesame seeds (optional).

Optional Add-Ins

Extra vegetables: mushrooms, snap peas, carrots, broccoli florets.
Serve over: steamed rice, noodles, or for a lighter option, cauliflower rice.
For thickening: you could stir a teaspoon of cornstarch + water into the sauce if you prefer a slightly thicker glaze.

How to Prepare Chicken and Zucchini Stir Fry Recipe

Here’s how I make the Chicken and Zucchini Stir Fry Recipe—step by step.

Prep everything first (mise en place)
- Cut the chicken into bite-sized strips.
- Slice the zucchini into half-moons or strips, slice the onion, bell pepper (if using).
- Mince the garlic, grate the ginger.
- Mix the sauce ingredients (soy sauce, vinegar, sugar/honey, oyster sauce if using, chilli flakes).
- Have your oil ready in the skillet/wok.
  By prepping everything ahead, you avoid scrambling while things are cooking.
Marinate the chicken briefly
- Place the chicken strips in a bowl, season lightly with salt & pepper, and optionally add a splash of soy sauce and a teaspoon of cornstarch to help the sauce cling. Some recipes recommend this step.
- Let it sit 5-10 minutes while you prep the veggies. (Even a short marinade helps.)
Cook the chicken
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high to high heat until hot (you want the pan hot so things sear quickly).
- Add the chicken pieces in a single layer. Cook without overcrowding for 2-3 minutes, then stir and cook until the chicken is browned and cooked through (about another 2-3 minutes, depending on size). Remove the chicken from the pan and set aside.
- This searing step locks flavour and gives nice texture.
Stir-fry the vegetables
- In the same pan, add another tablespoon of oil if needed. Add the onion (and bell pepper if using) and cook ~2-3 minutes until slightly softened.
- Add the garlic and ginger and stir for about 30 seconds until fragrant.
- Add the zucchini (and any other quick-cook vegetables) and stir-fry for ~2-3 minutes until just tender-crisp. You don’t want the zucchini mushy; a little bite is good.
Add the sauce and chicken back
- Return the chicken to the pan. Pour in the sauce mixture, stirring everything together.
- Let the sauce bubble for a minute, coating the chicken & veggies. If you like a thicker sauce, you can stir in a cornstarch slurry (½ teaspoon cornstarch + 1 tablespoon water) at this point and let it cook another minute.
- Taste and adjust seasoning (salt/pepper) as needed.
Finish and garnish
- Remove from heat. Garnish with sliced green onions and sesame seeds.
- Serve hot with your chosen base (rice, noodles, or veggie alternative).
Clean-up tip
- Because you used one pan and prepped ahead, clean-up is quick. Let the pan cool, rinse out while you serve, and you’re done.

How to Serve Chicken and Zucchini Stir Fry Recipe

Here are some of my favourite serving ideas for this Chicken and Zucchini Stir Fry Recipe:

Classic: Serve the stir-fry over a bed of steamed jasmine or basmati rice. Spoon the sauce generously so the rice soaks up the flavour.
Noodle option: Cook some egg-free noodles or rice noodles, drain them, toss them into the stir fry in the last minute so they pick up the sauce.
Low-carb / lighter: Use cauliflower rice or simply serve the stir fry on its own without rice or noodles — works great if you’re watching carbs.
Sides: Pair with a green salad, or steamed broccoli or snap peas for extra veggie bulk.
Garnish extras: Add a squeeze of lime or lemon juice right before serving for a fresh acidic lift. Sprinkle toasted sesame seeds for texture. A few chopped fresh chilli pieces if you like heat.
Leftovers: This Chicken and Zucchini Stir Fry Recipe reheats well. Store in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water or broth if the sauce has thickened.

Tips for the Best Chicken and Zucchini Stir Fry Recipe

Here are my top tips to make this Chicken and Zucchini Stir Fry Recipe shine:

High heat is key: When stir-frying, you want the pan hot so ingredients sear and cook quickly — this prevents the zucchini from getting soggy and the chicken from overcooking.
Don’t overcrowd the pan: If you dump too much in at once, things steam rather than fry. Better to cook in batches if needed.
Cut ingredients evenly: Make sure chicken strips and zucchini slices are roughly the same size so they cook in the same time.
Prep everything first: Because stir-frying goes fast, have all your ingredients and sauce ready before you start cooking.
Use good quality soy/tamari: Because the sauce is fairly simple, flavour depends a lot on the soy sauce. If you’re gluten-free use tamari.
Fresh garlic & ginger: These aromatics make a real difference. Avoid pre-minced garlic if possible.
Watch the zucchini: Because it has higher moisture, cook it just until tender-crisp — you don’t want it mushy. You can remove slightly earlier and let residual heat finish it.
Marinate the chicken (if you have time): Even a short 10-minute marinade with soy sauce/ginger/garlic helps the chicken flavour penetrate.
Adjust sauce thickness: If the sauce is too thin, add a cornstarch slurry or cook down a minute longer. If too thick, add a little water or broth.
Season at the end: Because soy sauce already adds salt, wait until the end to taste and add more salt/pepper.
Use one pan / one wok: Minimises cleanup and keeps it simple — ideal for weeknight dinners.

Variations

To keep things interesting or adapt to what you have on hand, here are some variation ideas for Chicken and Zucchini Stir Fry Recipe:

Add extra veggies: Toss in mushrooms, snap peas, baby corn, carrots, or broccoli. Just add them when appropriate so each veggie cooks just right.
Spicy kick: Add fresh chopped chillies, a teaspoon of chilli paste (such as sriracha), or increase red pepper flakes for heat.
Different protein: Swap the chicken for shrimp, tofu (for a vegetarian option), or beef strips. The same stir-fry logic applies.
Gluten-free: Use tamari instead of soy sauce, plus check any oyster/hoisin sauces. Serve over gluten-free noodles or rice.
Low-carb / keto: Skip rice/noodles and serve over cauliflower rice, or simply eat the stir fry on its own. Reduce or remove sugar in sauce.
Sauce twist: Try swapping in hoisin sauce, or add a tablespoon of peanut butter for a peanut twist, or a tablespoon of orange juice + zest for citrus flavour.
Asian fusion style: Add a teaspoon of sesame oil at the end for nutty aroma, garnish with toasted sesame seeds, or use rice vinegar instead of plain vinegar.
Meal-prep version: Double the veggies and chicken, cook as usual, then divide into containers for easy reheating lunches. When reheating, add a splash of broth to refresh the sauce.

FAQs

Q1: Can I use chicken thighs instead of chicken breasts?

A: Yes—chicken thighs work beautifully. They’re a bit more forgiving (less likely to dry out) when stir-frying. Just cut them into similar bite-sized pieces.

Q2: My zucchini got soggy—what went wrong?

A: Probably over-cooked or cooked at too low heat or overcrowded pan. To avoid, cook zucchini on high heat, stir-fry quickly, and stop when just tender-crisp (usually 2-3 minutes).

Q3: Can I make this Chicken and Zucchini Stir Fry Recipe ahead of time?

A: Yes — you can prep all the veggies and chicken in advance, store in the fridge, then stir-fry when you’re ready. Fully cooked leftovers store well (up to 3 days in the fridge); when reheating, add a little water or broth to loosen the sauce.

Q4: What if I don’t have oyster sauce?

A: You can skip it or substitute with hoisin sauce, or simply more soy sauce + a bit of sugar. The result will still be tasty.

Q5: Can I make this Chicken and Zucchini Stir Fry Recipe gluten-free?

A: Absolutely. Use tamari instead of soy sauce, check the oyster/hoisin sauce is gluten-free (or skip it), and serve over gluten-free noodles or rice.

Q6: What should I serve this Chicken and Zucchini Stir Fry Recipe with?

A: Many options: steamed rice, rice noodles, for a lighter option, cauliflower rice. A simple side salad or steamed greens also work well with this Chicken and Zucchini Stir Fry Recipe. Garnish with green onions or sesame seeds for finish.

Final Thoughts

This Chicken and Zucchini Stir Fry Recipe is one of those meals I’ll keep returning to because it delivers on flavour, speed, and flexibility. It hits all the marks: lean protein from the chicken, vibrant veggies from the zucchini (and optional extras), a sauce that tastes rich without being heavy, and it’s done in one pan with minimal mess.

What I love most about this Chicken and Zucchini Stir Fry Recipe is how adaptable it is: you can make it more vegetable-heavy, use different proteins, change up the flavour profile, go low-carb, or keep it simple. It’s perfect for busy weeknights, for leftovers, or even when you want a homemade take-out feel without the extra oil and sodium.

If you try it, I suggest you start with the base recipe as written, then experiment with one variation—maybe add a handful of snap peas, or a bit of chilli for heat, or try it over cauliflower rice. And don’t forget the garnishes—a sprinkle of fresh green onions or sesame seeds brings it home.

Thanks for reading. I hope this Chicken and Zucchini Stir Fry Recipe becomes one of your reliable go-to dinners when you want something fast, delicious and satisfying. Happy cooking — and of course, happy eating!

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Easy Chicken and Zucchini Stir Fry Recipe