Chicken Zucchini Stir Fry Easy Recipe
There’s something magical about a stir fry that comes together in under 20 minutes, filling your kitchen with the savory aroma of sizzling soy and garlic. This Easy Chicken Zucchini Stir Fry has become my go-to for busy weeknights, delivering tender chicken and crisp-tender zucchini in a glossy, savory-sweet sauce. In my tests, I’ve found that using chicken thighs keeps the meat juicy without drying out, making this dish a reliable weeknight win.
PrintChicken Zucchini Stir Fry
Ingredients
Scale
- 1 lb boneless chicken thighs
- 1 medium zucchini
- 3 cloves garlic
- 1 teaspoon cornstarch
- 1/4 cup light soy sauce
- 1 teaspoon sesame oil
- 2 teaspoons sugar (or honey)
- 1 tablespoon rice apple vinegar (optional)
- 1 tablespoon cooking oil
- 1 tablespoon oyster sauce
- Ground black pepper (optional)
Instructions
- Cut chicken into bite-sized pieces and marinate with cornstarch, soy sauce, sesame oil, sugar (or honey), and rice apple vinegar for at least 30 minutes.
- Heat oil in a wok over medium-high heat. Sauté smashed garlic until fragrant, then add marinated chicken and cook for about 2 minutes.
- Remove chicken from pan; add sliced zucchini and stir-fry for 5 minutes until tender.
- Combine chicken with zucchini, add oyster sauce and pepper if desired, stir-frying for another 2-3 minutes until fully cooked.
- Serve hot over rice or noodles.
