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Chicken Zucchini Stir Fry Recipe
Ash Tyrrell

Chicken Zucchini Stir Fry Recipe

I’ve been experimenting in the kitchen lately, and this Chicken Zucchini Stir Fry quickly became one of my favorite go-to meals. It’s light, flavorful, and ready in no time, which makes it perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 12 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 pound boneless skinless chicken breasts, thinly sliced – Using fresh chicken ensures tenderness and faster cooking.
  • 2 medium zucchinis cut into half-moons – Fresh zucchini gives a sweet, crisp texture; avoid overripe ones.
  • 1 tablespoon olive oil – I prefer extra virgin for richer flavor.
  • 3 cloves garlic minced – Fresh garlic gives a vibrant aroma that pre-minced just can’t match.
  • 1 small onion thinly sliced – Adds sweetness and depth; I like yellow onions for stir-fry.
  • 2 tablespoons soy sauce – Provides umami; low-sodium soy sauce works great if you want to control salt.
  • 1 tablespoon oyster sauce – Adds a savory punch but can be substituted with hoisin sauce for a milder taste.
  • 1 teaspoon sesame oil – Drizzle at the end for nutty aroma.
  • ½ teaspoon black pepper – Freshly cracked is always better for flavor.
  • Optional: ½ teaspoon red pepper flakes – For a touch of heat if you like it spicy.

Method
 

  1. I start by slicing the chicken into thin, even strips so it cooks quickly. I cut the zucchini into half-moons and slice the onion thinly to ensure they cook evenly. Mince the garlic last so it retains its strong aroma.
  2. Heat olive oil in a skillet over medium-high heat and add the chicken. Stir-fry for 5-6 minutes until it’s fully cooked and lightly golden. I always check that it’s not overcooked to keep it juicy.
  3. Toss in the garlic and onions, stirring for 1-2 minutes until fragrant. This step releases a wonderful aroma that makes the dish irresistible. Make sure the garlic doesn’t burn or it will taste bitter.
  4. Add the zucchini slices and cook for 2-3 minutes until slightly tender but still crisp. I like the crunchiness, as it balances the softness of the chicken perfectly.
  5. Pour in soy sauce, oyster sauce, sesame oil, and black pepper. Stir everything together to coat evenly. Taste and adjust seasonings if needed; I sometimes add a pinch of red pepper flakes for a kick.
  6. Cook for another minute to blend all flavors. I always give it a final stir to make sure the sauce clings to every piece. Serve hot for the best texture and flavor.

Notes

  • I like to slice chicken thinly so it cooks quickly and stays tender.
  • Avoid overcooking zucchini; a little crunch adds freshness.
  • Let the garlic and onion cook just until fragrant to avoid bitterness.
  • I often add a splash of chicken broth if I want a little more sauce.
  • Using sesame oil at the end really elevates the flavor.