20-Minute Garlic Soy Chicken and Zucchini Stir Fry

ByDorothy Miller
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When you need a vibrant, satisfying dinner in under 20 minutes, this Quick Chicken Zucchini Skillet is my go-to solution. I’ve tested countless one-pan meals, and this recipe delivers tender chicken and perfectly crisp-tender zucchini every single time thanks to a clever, hot-pan technique. The savory-sweet ginger garlic sauce brings everything together beautifully.

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20-Minute Garlic Soy Chicken and Zucchini Stir Fry (One-Pan)

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  • Author: Dorothy Miller

Ingredients

Scale
  • 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
  • 2 medium zucchinis, sliced into half-moons
  • 1 tablespoon olive oil or sesame oil
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
  • 2 tablespoons water
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon cornstarch (optional, for thickening)
  • 1/2 teaspoon black pepper
  • 1 green onion, sliced (for garnish)

Instructions

  1. Prepare the sauce: In a small bowl, whisk together the soy sauce, water, honey (or maple syrup), and cornstarch (if using). Set aside.
  2. Heat the oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set aside.
  3. Add the minced garlic and grated ginger to the same skillet. Cook for about 30 seconds until fragrant. Do not let the garlic burn.
  4. Add the sliced zucchini to the skillet. Stir fry for 3 to 4 minutes until the zucchini is tender-crisp.
  5. Return the cooked chicken to the skillet with the zucchini.
  6. Pour the prepared sauce mixture over the chicken and vegetables. Stir constantly until the sauce thickens slightly and coats everything evenly, about 1 minute.
  7. Remove from heat, season with black pepper, and garnish with sliced green onion before serving.

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  1. Pingback: Roasted Veggie and Chicken Sausage Sheet Pan Dinner - Receipster

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