Description

This Chicken Zucchini Stir Fry is a quick and healthy dinner option, featuring tender chicken, crisp zucchini, and vibrant vegetables, all tossed in a flavorful stir-fry sauce. It’s a perfect weeknight meal that’s both low-carb and packed with nutrients, making it a great choice for a satisfying yet light meal.

Ingredients

Scale

2 boneless, skinless chicken breasts, thinly sliced
2 medium zucchinis, sliced into half-moons
1 tablespoon olive oil (or sesame oil)
1/2 red bell pepper, thinly sliced
1/2 yellow onion, sliced
2 cloves garlic, minced
1 tablespoon fresh ginger, grated (optional)
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon hoisin sauce
1 teaspoon rice vinegar
1 teaspoon honey or maple syrup
1/4 teaspoon crushed red pepper flakes (optional for heat)
2 teaspoons cornstarch (optional for thicker sauce)
1 tablespoon water (if using cornstarch)
Fresh cilantro or green onions, for garnish (optional)

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Instructions

Prepare the Sauce: In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, honey, crushed red pepper flakes (if using), and cornstarch (if you prefer a thicker sauce). Add 1 tablespoon of water to dissolve the cornstarch. Set aside.
Cook the Chicken: Heat the olive oil in a large skillet or wok over medium-high heat. Add the sliced chicken breasts and cook for about 5-7 minutes, or until fully cooked through and browned. Remove the chicken from the pan and set it aside.
Sauté Vegetables: In the same pan, add the sliced onion, red bell pepper, zucchini, and garlic. Stir-fry for 3-4 minutes until the vegetables begin to soften but remain crisp-tender. If using ginger, add it during the last minute of cooking the vegetables.
Combine Chicken and Sauce: Return the cooked chicken to the pan with the vegetables. Pour the sauce over the chicken and veggies. Stir to coat everything evenly in the sauce and cook for an additional 2-3 minutes, until the sauce thickens and everything is well-coated.
Serve: Garnish with fresh cilantro or green onions if desired. Serve hot over steamed rice, quinoa, or noodles, or enjoy it on its own for a low-carb meal.

Notes

Feel free to add more vegetables, such as carrots, snap peas, or mushrooms, to the stir-fry

For a spicier version, increase the crushed red pepper flakes or add a splash of sriracha to the sauce

You can substitute the chicken with shrimp, tofu, or beef if preferred.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Dish, Stir Fry
Method: Stovetop
Cuisine: Asian, American