This chicken zucchini stir fry is one of those meals I rely on when I want something fast, light, and full of flavor. I enjoy how tender chicken, crisp zucchini, and optional bell peppers come together in a glossy, savory-sweet sauce that feels satisfying without being heavy. I like serving it over rice or noodles, but it’s just as good on its own when I want a low-carb option.
Why You’ll Love This Recipe
I love this recipe because it fits perfectly into busy weeknights without sacrificing taste. I appreciate how quickly everything comes together, yet the flavors still feel well balanced and comforting. I enjoy that it’s flexible, so I can swap vegetables or adjust the sauce based on what I have on hand. I also like that it’s family-friendly, colorful, and works well for meal prep throughout the week.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Protein
1 lb boneless, skinless chicken breast or thighs, thinly sliced
Vegetables
2 medium zucchinis, sliced into half-moons
1 red bell pepper, optional, sliced
3 cloves garlic, minced
Sauce
2 tbsp soy sauce or tamari
1 tbsp oyster sauce, optional
1 tbsp honey or brown sugar
1 tsp sesame oil
Cooking
2 tbsp vegetable oil
Salt and pepper, to taste
Garnish
Sesame seeds
Green onions, sliced
Directions
I start by slicing the chicken into thin, bite-sized pieces so it cooks quickly and stays juicy. I slice the zucchini into half-moons, prepare the bell pepper if I’m using it, and mince the garlic. In a small bowl, I whisk together the soy sauce, oyster sauce, honey or brown sugar, and sesame oil, then set the sauce aside.
I heat one tablespoon of oil in a large skillet or wok over medium-high heat. I add the chicken, season it lightly with salt and pepper, and cook it for about 5 to 6 minutes until it’s golden and cooked through. Once done, I remove the chicken from the pan and set it aside.
Next, I add the remaining oil to the skillet and sauté the zucchini and bell pepper for about 3 to 4 minutes. I like the vegetables tender but still crisp. I add the garlic and cook it briefly until fragrant.
I return the chicken to the pan, pour in the sauce, and toss everything together. I let it cook for another 1 to 2 minutes until everything is heated through and evenly coated. I finish by garnishing with sesame seeds and green onions before serving.
Servings And Timing
This recipe makes about 4 servings.
Prep time is around 10 minutes, and cooking time is about 10 to 12 minutes, so the total time comes in at roughly 20 minutes.
Variations
I sometimes use chicken thighs instead of breasts when I want a richer flavor. For a vegetarian version, I replace the chicken with tofu or tempeh. When I want extra color and texture, I add vegetables like broccoli, snap peas, mushrooms, or carrots. If I’m craving heat, I stir in red pepper flakes, chili paste, or a splash of sriracha. For a low-carb meal, I serve it over cauliflower rice instead of regular rice or noodles.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 2 days. When reheating, I prefer warming it in a skillet over medium heat to keep the vegetables from becoming soggy. If I use the microwave, I reheat gently and stir halfway through.
FAQs
Can I Make This Ahead Of Time?
I like cooking the chicken and vegetables separately and storing them in the fridge for up to two days. I combine them with the sauce when I’m ready to reheat and serve.
Can I Use Frozen Vegetables?
I usually prefer fresh vegetables for the best texture, but frozen zucchini or bell peppers can work. I just cook them a bit longer to let excess moisture evaporate.
How Do I Keep The Chicken Juicy?
I make sure the pan is hot and avoid overcooking. Slicing the chicken thinly also helps it cook quickly and stay tender.
Can I Make This Vegan?
I replace the chicken with tofu or tempeh and skip the oyster sauce, using tamari or soy sauce instead.
What Do I Like To Serve With This?
I enjoy it with steamed rice, noodles, or cauliflower rice. A simple cucumber salad on the side also works nicely.
Conclusion
This chicken zucchini stir fry is one of my favorite go-to dinners because it’s quick, wholesome, and full of flavor. I love how the juicy chicken and crisp vegetables come together with a light, savory-sweet sauce that never feels heavy. With minimal prep and a short cook time, I find it perfect for busy evenings when I still want something homemade and satisfying. I often come back to this recipe because it’s reliable, flexible, and always delicious.
This Chicken Zucchini Stir Fry is a quick, flavorful meal made with tender chicken, crisp zucchini, and a light savory-sweet sauce. Perfect for busy weeknights, it’s flexible, healthy, and ready in just 20 minutes.
Ingredients
1 lb boneless, skinless chicken breast or thighs, thinly sliced
2 medium zucchinis, sliced into half-moons
1 red bell pepper, sliced (optional)
3 cloves garlic, minced
2 tbsp soy sauce or tamari
1 tbsp oyster sauce (optional)
1 tbsp honey or brown sugar
1 tsp sesame oil
2 tbsp vegetable oil
Salt and pepper, to taste
Sesame seeds, for garnish
Green onions, sliced, for garnish
Instructions
Slice chicken into thin bite-sized strips. Prepare zucchini, bell pepper (if using), and garlic.
In a small bowl, whisk together soy sauce, oyster sauce (if using), honey or brown sugar, and sesame oil. Set aside.
Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add chicken, season lightly with salt and pepper, and cook for 5–6 minutes until golden and cooked through. Remove and set aside.
Add remaining 1 tbsp oil to the skillet. Sauté zucchini and bell pepper for 3–4 minutes until tender-crisp. Add garlic and cook for 30 seconds until fragrant.
Return chicken to the skillet, pour in the sauce, and toss everything together. Cook for another 1–2 minutes until heated through and evenly coated.
Garnish with sesame seeds and sliced green onions before serving. Serve over rice, noodles, or on its own.
Notes
Slice chicken thin for quicker cooking and tender texture.
Swap in tofu or tempeh for a vegetarian version.
Add red pepper flakes or sriracha for heat.
Use tamari for a gluten-free option.
Serve with steamed rice, noodles, or cauliflower rice for a low-carb meal.
