Chicken Zucchini Stir Fry
This Chicken Zucchini Stir Fry is a quick, flavorful dinner made with tender chicken, crisp-tender zucchini, carrots, and a savory soy-based sauce. Ready in about 30 minutes, it's an easy weeknight meal that's packed with fresh vegetables and plenty of satisfying stir-fry flavor.
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Servings: 4
Equipment
- Large wok or skillet
- Chef's Knife
Ingredients
For the Chicken
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons cornstarch
- ½ teaspoon garlic powder
- ½ teaspoon ground ginger
- 2 tablespoons peanut sesame, or neutral cooking oil, divided
- ¼ cup low-sodium soy sauce
For the Vegetables
- 2 medium zucchini sliced into half-moons
- 1 large carrot cut into thin matchsticks
- 3 garlic cloves minced
- ¼ cup roasted peanuts roughly chopped
- 2 green onions sliced
For Serving
- Steamed white or brown rice
- Cooked noodles
- Sliced green onions
- Red pepper flakes or chili crisp optional
Instructions
- Toss the chicken with cornstarch, garlic powder, and ground ginger until evenly coated.
- Heat 1 tablespoon of oil in a large wok over medium-high heat. Stir-fry the chicken for 6–8 minutes, until golden and cooked through. Add the soy sauce, toss to coat, then transfer the chicken to a plate.
- Add the remaining oil to the wok. Stir-fry the carrot for 1–2 minutes, then add the zucchini and garlic. Cook for another 3–4 minutes, until the vegetables are crisp-tender.
- Return the chicken to the wok and toss everything together. Stir in the peanuts and cook for another 1–2 minutes.
- Garnish with green onions and serve immediately over rice or noodles.
Notes
- Cut the chicken into similar-sized pieces so it cooks evenly.
- Don't overcrowd the pan. Cook in batches if doubling the recipe to get better browning.
- Keep the zucchini slightly crisp rather than cooking it until soft.
- For more heat, add chili crisp, red pepper flakes, or a drizzle of chili oil.
- Chicken thighs can be substituted for chicken breasts, though the nutrition will vary.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.