Easy Chicken and Zucchini Stir Fry Recipe

I absolutely love sharing this Easy Chicken and Zucchini Stir Fry Recipe with you because it’s such a quick, flavorful weeknight meal that feels way more special than the time it takes to make it. When I first tried this combo, I was amazed at how those tender bites of chicken paired with crisp, fresh zucchini could come together in just about 25 minutes. You’ll find that it’s a perfect balance of savory, slightly sweet, and just a touch of spice that keeps me coming back for more.

One thing I appreciate about this Easy Chicken and Zucchini Stir Fry Recipe is how adaptable it is—you can swap out veggies, tweak the sauce for heat or sweetness, or even use your favorite cut of chicken. It’s a no-fuss dish that’s family-friendly but still packs a ton of flavor, making it a solid go-to when you want something healthy without juggling a ton of ingredients.

this Recipe

Ingredients You’ll Need

Each ingredient in this Easy Chicken and Zucchini Stir Fry Recipe works in harmony to bring out the best flavors and textures, from tender chicken to crisp zucchini. When shopping, try to pick fresh, firm zucchini and good-quality soy sauce to really elevate the dish.

• Chicken breasts (or thighs or tenders): Choose boneless and skinless for easy slicing and quick cooking.
• Low sodium soy sauce: Allows you to control the saltiness and adds that classic umami punch.
• Apple cider vinegar: Brings a mild tang that brightens the sauce without overpowering.
• Granulated sugar: A bit of sweetness balances out the savory and tangy notes beautifully.
• Fresh ginger: Minced ginger adds warmth and a bit of zing—fresh is best for flavor.
• Garlic cloves: I use about a tablespoon minced, which gives a hearty savory base.
• Water: Helps to thin the sauce just enough, keeping it light.
• Cornstarch: The magic thickener that gives your stir fry sauce a lovely sheen.
• Red pepper flakes: Adds a subtle heat; adjust to your spice tolerance.
• Zucchini and/or yellow squash: Thinly sliced to cook quickly while maintaining crunch.
• Red or yellow onion: Adds sweetness and depth when caramelized.
• Extra virgin olive oil: For sautéing, adds a gentle fruitiness.
• Sesame seeds and chopped green onion: Optional garnishes that amp up the texture and freshness.

Variations

I love encouraging you to make this recipe your own. Over time, I’ve tried swapping veggies, proteins, and sauces, and honestly, each tweak has been delicious in its own way. Feel free to match it to what you have on hand or what you crave.

• Protein Swap: I’ve replaced chicken with firm tofu or shrimp when I wanted a lighter or vegetarian option, and it still turned out fantastic.
• Veggie Boost: Sliced bell peppers or snap peas add extra crunch and color—my family loves this in spring and summer.
• Spice Level: If you like heat, try adding fresh chopped chili or more red pepper flakes; I added extra once for a kick my husband adored.
• Gluten-Free: Use tamari or coconut aminos instead of soy sauce to keep it gluten-free without losing flavor.

How to Make Easy Chicken and Zucchini Stir Fry Recipe

Step 1: Marinate the Chicken

Start by combining the chicken pieces with 1 tablespoon soy sauce, 1 teaspoon apple cider vinegar, and 1 teaspoon granulated sugar in a large bowl. Letting it rest while you prep the veggies really helps the chicken absorb flavor and stay tender. I usually let mine sit for about 10 minutes—just enough time to chop everything else without pressure.

Step 2: Mix the Sauce

Whisk together the remaining soy sauce, apple cider vinegar, sugar, ginger, garlic, water, cornstarch, and red pepper flakes in a small bowl or liquid measuring cup. This sauce mixture not only brings bold flavor but also thickens up to coat your stir fry gloriously. Give it a good stir before adding to the pan to avoid clumps.

Step 3: Prep the Veggies

Trim the ends off your zucchini or yellow squash, cut each in half lengthwise, then slice crosswise into thin half-moons—about ¼ inch thick. Thinly slice the onion as well. Having everything ready before you start cooking keeps the process smooth and fast, which is essential for stir fries.

Step 4: Cook the Chicken

Heat 1 tablespoon of olive oil in a wide skillet over medium-high heat. Once the oil is shimmering, add the marinated chicken along with its liquid. Cook, stirring occasionally, until the chicken pieces turn golden and are cooked through—this usually takes 3 to 4 minutes. I love how quickly the chicken sears and absorbs the marinade flavors at this stage.

Step 5: Sauté the Onion and Add Sauce

Remove the cooked chicken to a plate, then add the second tablespoon of olive oil to the skillet. Toss in the sliced onion and cook until tender and slightly caramelized, about 4 to 5 minutes. Pour the sauce mixture into the pan, stir well, then let it simmer for about 30 seconds to thicken slightly—this step is where the flavors really start to meld.

Step 6: Finish with Zucchini and Combine

Add the sliced zucchini to the pan and cook just until it starts to soften but still holds some crunch—about 3 minutes. Then, add the chicken back in and toss everything together to combine perfectly. This quick cooking keeps the zucchini vibrant and the chicken juicy—trust me, you don’t want to overcook here.

Step 7: Serve and Garnish

Serve your Easy Chicken and Zucchini Stir Fry hot, garnished with sesame seeds and chopped green onion if you like a little extra flair. These simple garnishes add subtle texture and freshness that everyone really appreciates. Plus, it looks beautiful on the plate.

How to Serve Easy Chicken and Zucchini Stir Fry Recipe

Garnishes

I always top this stir fry with toasted sesame seeds and freshly chopped green onions because they add that little crunch and bright pop of flavor that elevates the dish without extra fuss. Sometimes, I drizzle a tiny splash of toasted sesame oil if I want a nuttier aroma — totally optional but worth trying.

Side Dishes

For sides, I usually keep things simple with steamed jasmine rice or even cauliflower rice if I’m watching carbs. It soaks up the sauce perfectly and keeps the meal balanced. Occasionally, we like a light cucumber salad or miso soup to round out the dinner.

Creative Ways to Present

For a fun twist at family dinners or casual dinner parties, I’ve served this stir fry wrapped in lettuce leaves or spooned over rice noodles instead of plain rice. It’s a simple way to wow guests and makes the meal feel extra fresh and interactive.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they usually last up to 4 days—enough time to stretch one dinner into a few lunches or light dinners. Just make sure to cool it to room temperature before sealing the container to keep things fresh.

Freezing

While I rarely freeze this stir fry because it’s so quick to make fresh, I have frozen leftovers by placing them in freezer-safe containers. Thawed slowly in the fridge overnight, it reheated well on the stove, though zucchini texture softened a bit—still tasty but best fresh.

Reheating

To reheat, I prefer tossing leftovers in a skillet over medium-low heat to revive the flavors and keep the veggies from getting soggy. The microwave works fine in a pinch, but stirring occasionally while reheating on the stove makes a big difference in taste and texture.

FAQs

Final Thoughts

This Easy Chicken and Zucchini Stir Fry Recipe has become one of my favorite quick meals to toss together when I want something both healthy and insanely tasty. I hope you enjoy making it as much as I do—it’s really about simple techniques and fresh ingredients coming together effortlessly. Next time you’re craving a fast, satisfying dinner, give this recipe a try and see just how easy and delicious stir fry can be!

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