Description
Chicken Zucchini Stir Fry is a fast, healthy, and flavorful weeknight dinner made with tender chicken thighs, crisp zucchini, and a savoury-sweet Asian-style sauce. Ready in under 30 minutes, this stir fry is a perfect one-pan solution that brings takeout vibes to your home kitchen, with fresher ingredients and less mess.
Ingredients
For the Chicken & Marinade:
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1 lb (450 g) boneless chicken thighs, cut into bite-sized pieces
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1 tsp (2.5 g) cornstarch
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¼ cup (60 ml) light soy sauce
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1 tsp (5 ml) sesame oil
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2 tsp (10 g) sugar or honey
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1 tbsp (15 ml) rice wine vinegar (optional)
For the Stir Fry:
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3 garlic cloves, smashed
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1 tbsp (15 ml) cooking oil
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1 medium zucchini, halved lengthwise and sliced
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1 tbsp (15 ml) oyster sauce
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Ground black pepper (optional)
Instructions
In a bowl, mix chicken with cornstarch, soy sauce, sesame oil, sugar (or honey), and vinegar. Marinate for at least 30 minutes.
Heat oil in a wok or large skillet over medium-high heat. Sauté garlic, then add chicken with marinade. Cook for about 2 minutes until no longer pink. Remove chicken, leaving sauce behind.
Add zucchini to the pan. Stir fry for about 5 minutes, or until just tender.
Return chicken to the pan. Add oyster sauce and black pepper. Stir fry for another 2–3 minutes until everything is coated and cooked through.
Serve hot over rice or noodles.
Notes
Chicken thighs stay juicier, but breast can be used.
Don’t overcrowd the pan for best stir-fry results.
Add other veggies like bell peppers or broccoli.
Oyster sauce can be swapped with hoisin or teriyaki.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired