Chicken and Zucchini Stir Fry 

This chicken and zucchini stir fry is one of those easy dinners you can make any night of the week. It’s simple, full of flavor, and comes together in about 30 minutes using ingredients you probably already have.

Ingredients Needed

Here are the ingredients you will need to make this chicken stir fry with zucchini. Full measurements are listed further down in the recipe card.

• Chicken breasts: I recommend using boneless and skinless chicken breasts. Some like using thighs, but make sure they’re skinless if you do. Trim all the fat off, too.
• Cornstarch: If you do not want to use cornstarch, use flour. But cornstarch works a bit better here.
• Seasonings: Garlic powder and Ground ginger
• Oil: I used groundnut oil. You need some sort of oil, so sesame or peanut oil works too.
• Zucchini and Carrots: These are the veggies I 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 if the kids won’t like it or if you don’t have any on hand.
• Green onions: add a nice flavor boost when used as a garnish. Could be optional.

Recipe Tips

• Cut the chicken into similar size pieces so it cooks evenly.
• Don’t overcrowd the pan, or it won’t brown properly.
• Cook the chicken first, then remove it before cooking the veggies (this keeps everything from getting soggy).
• Use high heat for the best flavor. Have everything prepped before you start. It cooks fast.

How To Make Chicken and Zucchini Stir Fry

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

Cook the chicken: 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.

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

Add the chicken back in: Stir in the peanuts and return the chicken to the pan. Mix to fully combine everything. Let it simmer on low for another minute.

Serve: Garnish with green onions and enjoy!

Easy Variations

• Instead of chicken you can use shrimp or beef
• Use whatever veggies you have on hand or what you prefer if you do not like zucchini. You can use broccoli, bell peppers, snap peas, or carrots.
• Add a kick of spice with some chili garlic sauce or red pepper flakes
• Make it low-carb by serving it with cauliflower rice

Common Questions

What to Serve With It

• Serve with Cauliflower rice for a low-carb option. I also like serving it with this herbed couscous.
• White or brown rice. Try it with this cilantro lime rice.
• Quinoa
• Plain Noodles

Storage & Reheating

• Store leftovers in the fridge for up to 4 days
• Reheat in a pan over medium heat, or microwave for about 60 seconds, until heated through.
• Add a splash of water or broth when reheating to keep it from drying out.
• You may freeze for up to 2 months. Keep in mind the veggies will be a bit mushy once frozen and reheated. It will not hold its texture.

More Stir Fry Recipes

• Shrimp and Broccoli Stir-fry Recipe
• Easy Mongolian Beef Stir Fry
• Sweet and Sour Vegetable Stir Fry
• Easy and Healthy Beef Stir Fry
• Chicken Asparagus Stir Fry

Thanks for stopping by and trying one of my recipes. If you enjoyed it, please leave a rating and share your thoughts in the comments. It really helps, and I love hearing from you