Description
This Chicken Zucchini Stir Fry is a quick, healthy dinner option brimming with flavor.
Ingredients
Scale
- 1 pound Boneless Skinless Chicken Breast (or Thighs)
- 2 medium Zucchini
- 1 medium Red Bell Pepper (optional)
- 3 cloves Garlic
- 3 tablespoons Soy Sauce (or Tamari for gluten-free)
- 1 tablespoon Oyster Sauce (optional)
- 1 tablespoon Honey (or Brown Sugar)
- 2 teaspoons Sesame Oil
- 1 tablespoon Vegetable Oil
- to taste Salt
- to taste Pepper
- 1 tablespoon Sesame Seeds
- 2 tablespoons Green Onions (chopped)
Instructions
- Start by slicing the boneless chicken breast and zucchini into bite-sized pieces. Don’t forget to mince the garlic! In a bowl, whisk together the soy sauce, oyster sauce (if using), honey, and sesame oil for the sauce.
- Heat 1 tablespoon of vegetable oil in a skillet or wok over medium-high heat. Add the chicken pieces, seasoning with salt and pepper. Cook for about 5–6 minutes until they are golden brown and cooked through. Remove the chicken from the pan and set aside.
- In the same pan, add the remaining oil and toss in the zucchini (and bell pepper, if using). Sauté for about 3–4 minutes until tender but still crisp. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Return the cooked chicken to the pan. Pour the prepared sauce over the chicken and vegetables, tossing everything together to coat well. Cook for another 1–2 minutes until everything is heated through and the sauce thickens slightly.
- Garnish with sesame seeds and chopped green onions, serving hot over rice, noodles, or on its own for a lighter meal.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 75 mg