Alright — let’s make a Quick Chicken Zucchini Stir Fry that’s as fast as it is flavorful.
This is one of those weeknight dinners that makes you feel like you’ve got life together (even if you’re still in sweatpants).
It’s all about tender chicken, fresh zucchini, garlic, ginger, and a glossy sesame-soy glaze that clings to every bite.
🥢 Why I Love This Recipe
This stir fry is my “I’ve got 20 minutes and a hungry stomach” kind of dinner. I first started making it after a long workday when I had random zucchini in the fridge and no energy for complicated steps. It turned out so good, I’ve made it dozens of times since.
What I love about it:
- Fast – On the table in under 20 minutes.
- Fresh – Bright zucchini + fragrant garlic and ginger.
- Balanced – Protein, veggies, and a light sauce all in one pan.
- Flexible – Works with other veggies or proteins too.
- Minimal cleanup – Just one pan.
🍽 Servings & Time
- Servings: 4
- Prep Time: 8 minutes
- Cook Time: 10 minutes
- Total Time: 18 minutes
📊 Macros (Per Serving)
- Calories: 235
- Protein: 27g
- Carbs: 6g
- Fat: 11g
🛒 What You’ll Need
- 1 lb boneless skinless chicken breast, thinly sliced
- 2 medium zucchini, sliced into half-moons
- 2 tbsp sesame oil, divided
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp soy sauce
- 1 tbsp water
- 1 tsp cornstarch
- ½ tsp red pepper flakes (optional)
- Salt & pepper, to taste
🧠 Why This Recipe Works (Quick Science)
- High Heat = Better Texture – Cooking quickly over high heat keeps zucchini crisp and chicken juicy.
- Cornstarch Slurry = Sauce That Sticks – The mix of water and cornstarch thickens the sauce so it clings to the chicken and veggies instead of pooling at the bottom.
- Aromatics First – Garlic and ginger hit the oil before the sauce so their flavors infuse the dish.
⚠️ Common Mistakes
- Overcrowding the pan – This makes the chicken steam instead of sear. Cook in batches if needed.
- Overcooking zucchini – Zucchini goes from perfect to mush fast. Keep it slightly firm.
- Skipping the cornstarch – Without it, your sauce won’t coat well.
🍚 What to Serve With
- Steamed jasmine or basmati rice
- Cauliflower rice for low-carb
- Soba or rice noodles
- A crisp cucumber salad on the side
🛠 Tools You’ll Need
- Large skillet or wok
- Sharp knife
- Cutting board
- Small bowl for cornstarch slurry
- Wooden spoon or spatula
🔄 Substitutions & Variations
- Chicken → Shrimp – Cut cook time in half for seafood.
- Zucchini → Bell Peppers or Snap Peas – Same quick-cook method works.
- Soy Sauce → Tamari or Coconut Aminos – For gluten-free.
- Sesame Oil → Olive or Avocado Oil – Lighter flavor.
⏳ Make Ahead Tips
- Slice chicken and zucchini earlier in the day; store in separate airtight containers in the fridge.
- Mix sauce ingredients in advance and refrigerate.
👩🍳 Step-by-Step Instructions with AI Image Prompts
Step 1 – Slice and Prep
Thinly slice 1 lb chicken breast into bite-sized strips. Slice 2 medium zucchini into half-moons. Mince 3 cloves garlic and 1 tbsp fresh ginger.
Step 2 – Make the Sauce
In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp water, and 1 tsp cornstarch until smooth.
Step 3 – Sear the Chicken
Heat 1 tbsp sesame oil in a large skillet over medium-high heat. Add chicken, season with salt and pepper, and cook for 3–4 minutes until golden brown and cooked through. Remove and set aside.
Step 4 – Cook the Zucchini & Aromatics
In the same skillet, add 1 tbsp sesame oil, zucchini slices, minced garlic, and minced ginger. Stir-fry for 2 minutes until zucchini is tender-crisp.
Step 5 – Combine & Sauce
Return chicken to the pan. Pour in sauce mixture and ½ tsp red pepper flakes (optional). Stir until everything is coated and sauce thickens, about 1 minute.
Step 6 – Serve
Transfer stir fry to a serving dish. Enjoy hot with rice or noodles.
🥡 Leftovers & Storage
- Fridge: Store in an airtight container for up to 3 days.
- Reheat: Warm in a skillet over medium heat to keep zucchini from going soggy.
- Freezer: Not recommended — zucchini changes texture after freezing.
❓ FAQ
Can I use chicken thighs instead of breast?
Yes — they’ll be juicier but take a minute or two longer to cook.
Do I have to use sesame oil?
No, but it adds that signature stir fry aroma. Use another neutral oil if you prefer.
How do I make it spicier?
Add more red pepper flakes or a drizzle of sriracha at the end.
I can also format this into a print-friendly recipe card so it’s easier to follow while cooking. Would you like me to do that next?