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Chicken Zucchini Stir Fry - Quick, Flavorful, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb (450 g) boneless, skinless chicken breast or thighs, thinly sliced against the grain
  • 2 medium zucchini, halved lengthwise and sliced into half-moons (about 1/4-inch thick)
  • 1 small red bell pepper, thinly sliced (optional for color and sweetness)
  • 3 cloves garlic, minced
  • 1-inch knob fresh ginger, minced or grated
  • 2 green onions, sliced (separate white and green parts)
  • 2 tbsp neutral oil (such as avocado, canola, or peanut), divided
  • 1 tsp toasted sesame oil
  • 1 tsp cornstarch (plus 1 tsp water for slurry)
  • 1/4 tsp crushed red pepper flakes (optional)
  • 3 tbsp low-sodium soy sauce (or tamari for gluten-free)
  • 1 tbsp oyster sauce (or hoisin for a sweeter profile)
  • 1 tbsp rice vinegar
  • 1–2 tsp honey or brown sugar (to taste)
  • 1/4 cup low-sodium chicken broth or water
  • Cooked rice or noodles
  • Sesame seeds and extra green onions for garnish
  • Lime wedges (optional, for brightness)

Method
 

  1. Prep the chicken: Pat the chicken dry and slice it thinly across the grain. Toss with a pinch of salt and pepper. This helps it sear quickly and stay tender.
  2. Make the sauce: In a small bowl, whisk soy sauce, oyster sauce, rice vinegar, honey, and chicken broth. In a separate cup, mix cornstarch with 1 tsp water to form a slurry. Set both aside.
  3. Heat the pan: Place a large skillet or wok over medium-high heat. Add 1 tbsp neutral oil and swirl to coat.
  4. Sear the chicken: Add chicken in a single layer. Cook 2–3 minutes without moving, then stir and cook another 1–2 minutes until just cooked through. Transfer to a plate. Do not overcook.
  5. Stir-fry the vegetables: Add remaining 1 tbsp oil to the pan. Toss in zucchini, bell pepper, and the white parts of green onions. Stir-fry 2–3 minutes until zucchini is crisp-tender with some golden edges.
  6. Add aromatics: Push veggies to the sides. Add garlic and ginger to the center. Stir 20–30 seconds until fragrant. Avoid burning.
  7. Combine and sauce: Return chicken and any juices to the pan. Pour in the sauce and bring to a simmer. Stir in the cornstarch slurry and cook 30–60 seconds until the sauce thickens and coats everything.
  8. Finish and season: Turn off heat. Stir in toasted sesame oil and red pepper flakes if using. Taste and adjust with a splash more soy sauce, vinegar, or honey as needed.
  9. Serve: Garnish with sesame seeds and the green parts of the green onions. Serve over rice or noodles. A squeeze of lime adds a bright finish.