This Zucchini Stir Fry with Chicken is an easy dinner that delivers a whole lot of great flavor. Served on its own or over rice or noodles, we all really enjoy this meal.
Zucchini Stir Fry
A flavorful stir fry sauce is a great way to kick up the flavor of any stir fry combination. Stir fry sauce is one of those classic go-tos that I have memorized. We all have those recipes we don’t even look up or measure the ingredients on.
I actually had to make this a time or two so I could get down the actual amounts. Good thing my crew loves it and was more than happy to eat it.
This entire meal comes together in one large pan. But I cook it in batches to avoid overcrowding in my skillet or wok. If you are on the hunt for a new skillet check out this one, it’s my favorite.
Chicken Zucchini Stir Fry
Start by sauteeing the chicken over high heat. Yes, high heat. This is a very quick cooking process. Depending on the size of your skillet this might need to be done in one or two batches.
Give the chicken enough room to not be touching in the pan or it will steam instead of getting the brown edges we are looking for.
Then do the zucchini in the same way. Cooking in batches if needed. Once cooked remove from heat and add some water and the sauce. Heat that up and put your chicken and zucchini back in. Give it a quick stir and serve immediately.
Rice or stir fry noodles make a great bed or side for zucchini stir fry with chicken. Top with green onion and sesame seeds.
Stir Fry Ingredients
- chicken thighs
- olive oil
- zucchini
- garlic
- water
- oyster sauce
- rice vinegar
- soy sauce
- sesame oil
- cornstarch
- green onions
- sesame seeds
Zucchini Stir Fry Recipe
- Whisk together the oyster sauce, soy sauce, rice vinegar, sesame oil, and cornstarch. Set aside.
- In a large skillet, warm the oil over med-high heat. Add the chicken and cook, stirring or tossing frequently, until it is cooked through, about 6 minutes. Remove the chicken to a plate and set it aside.
- Add the zucchini to the empty skillet. Cook, stirring or tossing frequently until the zucchini begins to soften about 3 minutes. Add the garlic and cook, while tossing constantly, for an additional minute until fragrant.
- Add water to the pan and use a wooden spoon or metal spatula to scrape up all the browned bits. Pour in the soy sauce mixture and return the chicken to the pan.
- Cook, while stirring constantly, until the sauce thickens and coats the chicken, about 1 minute. Sprinkle with green onions and sesame seeds. Serve over rice if desired.
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Zucchini Stir Fry with Chicken
Ingredients
- 4 boneless skinless chicken thighs about 1½ lbs cut into 1/2″ strips
- 1 tablespoon olive oil
- 4 small or 2 large zucchini sliced into rounds, about 1/3-inch thick, about 4 cups worth
- 3 large cloves garlic minced
- ¼ cup water
- 2 tablespoons oyster sauce
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 3 green onions thinly sliced for topping
- 1 teaspoon sesame seeds for topping
Instructions
- Whisk together the oyster sauce, soy sauce, rice vinegar, sesame oil and cornstarch. Set aside.
- In a large skillet, warm the oil over med-high heat. Add the chicken and cook, stirring or tossing frequently, until it is cooked through, about 6 minutes. Remove the chicken to a plate and set aside.
- Add the zucchini to the empty skillet. Cook, stirring or tossing frequently until the zucchini begins to soften, about 3 minutes. Add the garlic and cook, while tossing constantly, for an additional minute until fragrant.
- Add water to the pan and use a wooden spoon or metal spatula to scrape up all the browned bits. Pour in the soy sauce mixture and return the chicken to the pan.
- Cook, while stirring constantly, until the sauce thickens and coats the chicken, about 1 minute. Sprinkle with green onions and sesame seeds. Serve over rice if desired.
Nutrition
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