Prepare a quick and savory chicken and zucchini stir fry in under 20 minutes. This recipe uses a simple garlic soy sauce for a fast weeknight meal.
Author:Chloe Fleetwood
Prep Time:10 min
Cook Time:10 min
Total Time:20 min
Yield:3 servings
Category:Dinner
Method:Stir Fry
Cuisine:Asian-Inspired
Diet:Low Fat
Ingredients
Scale
1 lb boneless, skinless chicken breast, cut into 1-inch pieces
2 medium zucchini, halved lengthwise and sliced
1 tablespoon olive oil
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/4 cup low-sodium soy sauce
2 tablespoons honey or maple syrup
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry)
Optional: 1/4 teaspoon red pepper flakes
Optional: Sesame seeds for garnish
Instructions
In a small bowl, whisk together the soy sauce, honey or maple syrup, rice vinegar, and sesame oil. Set the sauce aside.
Heat the olive 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 it aside.
Add the minced garlic and grated ginger to the same skillet. Cook for about 30 seconds until fragrant.
Add the sliced zucchini to the skillet. Stir fry for 3 to 4 minutes until the zucchini is tender-crisp.
Return the cooked chicken to the skillet with the zucchini.
Pour the reserved sauce mixture over the chicken and vegetables. Bring the sauce to a simmer.
Stir the cornstarch slurry again and pour it into the simmering sauce. Stir constantly until the sauce thickens, about 1 minute.
Remove from heat. Garnish with sesame seeds and red pepper flakes, if using. Serve immediately.
Notes
For best results, cut the chicken into uniform pieces so they cook evenly.
Do not overcook the zucchini; it should retain some bite for texture.
If you prefer a lower-carb option, substitute the honey with a few drops of liquid stevia or omit the sweetener entirely.