Easy Chicken and Zucchini Stir fry 

By Rena Awada | Updated On February 11, 2022

This easy to make Chicken and Zucchini Stir Fry recipe is simple, flavorful, and ready in just under 30 minutes. Loaded with flavor and a perfect healthy chicken dinner recipe that you can serve the whole family.

top view chicken and veggie stir fry in a white bowl with two brown chop sticks sitting on the bowl

Tender and lean chicken morsels stir-fried to perfection with zucchini and carrots. Tossed in with ginger, garlic, and soy sauce marinade. This easy chicken stir fry recipe is truly a great dinner option even the kids will enjoy.
Better than takeout and much healthier too! Serve with with noodles or a side of rice, this zucchini and chicken stir fry will become one of your favorite 30-minute dinner recipes to cook for the family.

What’s not to love about stir-fry chicken? They are quick and easy, made with clean and healthy ingredients, and allow you to enjoy restaurant-quality food right at home!

Why you will be making this Chicken stir fry over and over again

  • Its just so easy to make: With just 30 minutes on hand, this chicken stir fry recipe will be ready in no time. 10 minutes of prepping and 15-20 minutes of cook time. No hassle.
  • Healthy: Made with lean chicken breast for quality protein, and loaded with veggies. Go ahead and load it up with more veggies like broccoli and get that recommeded fiber intake.
  • Delicious: As close as you can get to takeout without having to leave the house and much healthier. The flavors are so amazing, it will become a favorite!
top view of chicken stir fry with zucchini in a white bowl

Ingredients you will need to make this chicken stir fry

  • Boneless skinless chicken breasts: we do recommned that you use chicken breast. Some like using thighs instead, but make sure its skinless if you do use thighs. Trim all the fat off too.
  • Cornstarch: some may want to sub this ingredient. If you must, use flour. But cornstarch works best.
  • Garlic powder: You may also use 2-3 garlic cloves if you like. Even better!
  • Ground ginger: Use fresh if possible.
  • Oil: we used ground nut oil. You need some sort of oil so sesame or peanut oil work too.
  • Zucchini and Carrots: These are the veggies we used. Go ahead and swap these with your favorite veggies.
  • Soy sauce: go with low sodium or use coconut aminos.
  • Roasted Peanut: for that added flavor and crunch. You may skip this ingredient.
  • Green onions: gives a nice flavor boost when used to garnish. If you don’t have it, skip.
ingredients used to make chicken stir fry. chicken, zucchini, carrots, green onions, herbs used. soy sauce, and oil

How to make this easy zucchini and carrot chicken stir fry recipe at home

Chop the chicken into bite-size pieces and coat it with cornstarch, garlic, and ginger powder.

Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Stir-fry the chicken for 6-8 minutes, or until browned and cooked through. Stir in the soy sauce, then set aside.

cooked chicken chunks in skillet to be used for stir fry

To the same pan, heat the remaining oil and stir fry the zucchini and carrots for 3-5 minutes.

Stir in the peanuts and return the chicken back to the pan.

Garnish with green onions and enjoy!

stir fried zucchini and carrots to be used with chicken stir fry

Recipe notes and tips

  • You may use different veggies than zucchini and carrots. If you like yellow zucchini instead of the green ones you can use those as well.
  • Instead of chicken, you may use shrimp or any other protein of choice.
  • Best to use chicken breast instead of chicken thighs since they are leaner. But if you prefer using thighs go right ahead. Nutrition values change.
  • Serve with Rice or pasta. For a healthier low carb option, serve this chicken stir-fry with Cauliflower rice or Zucchini Noodles.
  • Store leftovers in an airtight container for up to 3 days in the fridge. You may also freeze for up to 3 months.
  • Consider adding some Sriracha or cayenne pepper if you like to add a kick of spice to your meals.
close up image of the chicken and zucchini stir-fry

Frequently asked questions

What cut of chicken is best for a chicken stir-fry recipe?

There are 2 cuts of chicken you should use for chicken stir-fries. Boneless Chicken breast or chicken thighs. We do highly recommend chicken breasts since they are leaner and lower in calories.

Do you cook the chicken first in a stir-fry?

The process of making chicken stir-fry will call for cooking the chicken first and then adding on the vegetables. This is because some of the veggies will overcook depending on which you are using. It is recommended to add the slowest cooking veggies first like carrots and the more delicate veggies later.

What is the best oil for stir-fry?

The recommended oil to use for stir-fries that gives the dish that nutty Asian flavor, is either peanut oil, sesame oil, or any groundnut oil. Another option is vegetable oil. You should be using an oil with a high smoke point.

top view chicken stir fry in a white bowl

More easy and healthy stir Fry recipes you may like

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top view sauteed chicken with zucchini and carrots in a white bowl

Easy Chicken and Zucchini Stir Fry

Easy to make chicken stir fry recipe made with lean chicken breast, zucchini, and carrots, with a ginger garlic seasoning.
5 from 5 votes
Print Pin Rate
Course: Main Course
Cuisine: American, Chinese
Diet: Low Fat
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 287kcal
Author: Rena

Ingredients

  • 1 lb boneless skinless chicken breasts chopped
  • 2 tbsp cornstarch
  • 1/2 tsp garlic powder
  • 1/2 tsp ground ginger
  • 2 tbsp groundnut oil peanut oil, or sesame oil, divided
  • 1 zucchini sliced into 1/4-inch thick half-moons
  • 1 large carrot cut into matchsticks
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup roasted peanuts coarsely chopped
  • 2 green onions sliced, to garnish

Instructions

  • Chop the chicken into bite-size pieces and coat it with cornstarch, garlic, and ginger powder.
  • Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Stir-fry the chicken for 6-8 minutes, or until browned and cooked through. Stir in the soy sauce, then set aside.
  • To the same pan, heat the remaining oil and stir fry the zucchini and carrots for 3-5 minutes.
  • Stir in the peanuts and return the chicken back to the pan.
  • Garnish with green onions and enjoy!

Notes

 
  • You may use different veggies than zucchini and carrots. If you like yellow zucchini instead of green ones you can use those as well.
  • Instead of chicken, you may use shrimp or any other protein of choice.
  • Best to use chicken breasts instead of chicken thighs since they are leaner. But if you prefer using thighs go right ahead. Nutrition values change.
  • Serve with rice or pasta. For a healthier low carb option, serve this chicken stir-fry with Cauliflower rice or Zucchini Noodles.
  • Store leftovers in an airtight container for up to 3 days in the fridge. You may also freeze for up to 3 months.

Nutrition

Calories: 287kcal | Carbohydrates: 11g | Protein: 28g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 720mg | Potassium: 729mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3199IU | Vitamin C: 12mg | Calcium: 36mg | Iron: 1mg
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