Chicken Zucchini Stir Fry

This Chicken Zucchini Stir Fry has become my weeknight dinner hero, combining tender chicken and fresh zucchini in a savory Asian-inspired sauce that coats every bite perfectly. The quick marinade infuses the chicken with flavor while the zucchini adds a nutritional boost without complicating the recipe.

I first created this recipe when I needed to use up some garden zucchini that were taking over my refrigerator. My family was so impressed with how restaurant-quality it tasted that it's now in our regular dinner rotation even when zucchini isn't in season.

Ingredients

• Boneless chicken thigh: 1 lb. Thighs stay tender and juicy during stir frying with more flavor than breast meat
• Cornstarch: 1 tsp. Creates a velvety texture on the chicken and helps thicken the sauce
• Light soy sauce: 1/4 cup. Provides the umami foundation for the marinade without being too salty
• Sesame oil: 1 tsp. Adds that distinctive nutty flavor that makes Asian dishes sing
• Sugar or honey: 2 teaspoons. Balances the saltiness with just a touch of sweetness
• Rice wine vinegar: 1 tablespoon. Adds brightness and acidity to cut through the richness
• Garlic: 3 cloves. Smashed rather than minced for more aromatic flavor release
• Cooking oil: 1 tablespoon. Use a neutral oil with high smoke point like vegetable or peanut oil
• Zucchini: 1 medium. Look for firm zucchini with unblemished skin for best texture
• Oyster sauce: 1 tbsp. The secret ingredient that adds complex savory depth to the final dish

Step-by-Step Instructions

Prepare and Marinate Chicken:

Cut the chicken thighs into even bite-sized pieces about 1 inch each. In a mixing bowl combine cornstarch, soy sauce, sesame oil, sugar or honey, and rice wine vinegar. Whisk until cornstarch is fully dissolved with no lumps. Add chicken to the marinade, making sure all pieces are well coated. Let it rest for 30 minutes at room temperature; this allows the flavors to penetrate the meat.

Heat the Wok:

Place your wok or large skillet over medium-high heat. Add the cooking oil and allow it to get hot enough that a drop of water sizzles on contact. This proper heating is crucial for authentic stir fry results and prevents the chicken from stewing.

Partially Cook the Chicken:

Add the smashed garlic to the hot oil and stir for just 10 seconds until fragrant. Immediately add the marinated chicken along with all the marinade liquid. Spread the chicken out in a single layer and let it cook undisturbed for 30 seconds before stirring. Continue stir frying for about 2 minutes until the chicken is no longer pink on the outside but not fully cooked through. Remove the chicken and garlic, keeping as much sauce in the pan as possible.

Cook the Zucchini:

If needed, add another teaspoon of oil to the pan. Add the sliced zucchini and stir fry continuously for about 5 minutes. You want the zucchini to soften slightly but still maintain some firmness. It should develop some light brown caramelization on the edges.

Combine and Finish:

Return the partially cooked chicken to the pan with the zucchini. Add the oyster sauce and optional black pepper. Stir fry everything together for another 2 to 3 minutes until the chicken is completely cooked through with no pink remaining and the sauce has thickened to coat everything beautifully. The zucchini should be tender but not mushy.

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The oyster sauce is truly the magic ingredient in this recipe. When I first started making stir fries I would often skip it thinking soy sauce was enough, but the rich complexity oyster sauce adds cannot be replicated. My grandmother taught me that this small addition is what makes homemade stir fries taste like authentic restaurant dishes.

Meal Prep Magic

This stir fry actually tastes even better the next day after the flavors have had time to meld together overnight. I often make a double batch specifically for lunch meal prep. Store in airtight containers in the refrigerator for up to three days. When reheating, add a splash of water to revive the sauce and prevent drying out. The zucchini maintains its texture surprisingly well even after refrigeration.

Vegetable Variations

While zucchini is the star of this recipe, you can easily adapt it based on what vegetables you have available. Bell peppers, snap peas, broccoli florets, or sliced carrots all work beautifully. The key is to add harder vegetables first and more tender ones later. For a summertime variation, I love adding yellow squash alongside the zucchini for a colorful twist. Just remember that watery vegetables like zucchini will release moisture so adjust your cooking time accordingly.

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Serving Suggestions

While white rice is the traditional pairing, this stir fry is incredibly versatile. Serve it over brown rice for added nutrition or with rice noodles for a different texture experience. For a lower carb option, cauliflower rice works wonderfully and soaks up all the delicious sauce. I personally love to serve it with a side of quick pickled cucumbers for a refreshing contrast to the rich umami flavors of the stir fry.

Frequently Asked Questions

→ What can I serve with chicken zucchini stir fry?

You can serve it with steamed white rice, brown rice, or noodles. It also pairs well with quinoa or cauliflower rice for healthier options.

→ Can I use other vegetables instead of zucchini?

Yes, you can substitute zucchini with vegetables like broccoli, bell peppers, snap peas, or green beans for variety.

→ How long should I marinate the chicken?

Marinate the chicken for at least 30 minutes to allow the flavors to meld. If you have more time, marinating for a few hours is even better.

→ What type of pan works best for stir frying?

A wok or a large non-stick skillet is ideal for stir frying as it heats up quickly and distributes heat evenly.

→ How do I prevent the chicken from drying out?

Cook the chicken on medium-high heat just until it’s no longer translucent, then remove it from the pan. Add it back in the final steps to prevent overcooking.