Name: Skillet Chicken and Zucchini Stir‑Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 1 lb boneless, skinless chicken breasts, sliced thinly; 2 medium zucchinis, sliced into half-moons; 2 tablespoons olive oil; 3 cloves garlic, minced; 1 tablespoon soy sauce (or tamari for gluten-free); 1 tablespoon oyster sauce (optional); 1 teaspoon sesame oil; 1/2 teaspoon crushed red pepper flakes (optional); Salt and black pepper to taste; 1 tablespoon cornstarch (optional, for thickening); 2 tablespoons water (if using cornstarch)

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A vibrant and flavorful one‑pan stir‑fry combining tender chicken and zucchini, enlivened with garlic, ginger, and a savory Asian‑style sauce—perfect for a quick, nutritious weeknight dinner.

Why You’ll Love This Recipe

Ready in about 25 minutes, making it ideal for busy evenings Well Plated by Erin+2Skinnytaste+2.
Balanced and satisfying—a full meal in one pan with lean protein and vegetables The Woks of Life.
Flexible—adaptable to other proteins or vegetables for variety Vegetable Recipes+14Well Plated by Erin+14Well Plated by Erin+14.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Boneless skinless chicken breasts or thighs, thinly sliced
Zucchini
Soy sauce (or tamari for gluten‑free)
Garlic, minced
Ginger, minced (or powder, if preferred)
Cornstarch (for thickening and coating)
Oil (neutral like vegetable or canola)
Optional aromatics or garnishes: onions, green onions, sesame oil, red pepper flakes Healthy Fitness Meals+9Food Dolls+9Cafe Delites+9 All Day I Dream About Food+1 littlespicejar.com The Woks of Life.

directions

Prepare the chicken: slice thin, coat with a bit of cornstarch and marinade (soy sauce, ginger, garlic) if desired.
Heat oil in skillet or wok over medium‑high (or high) heat. Stir‑fry chicken until browned and cooked through. Remove and set aside.
Add more oil if needed, then garlic (or aromatics) and zucchini; stir‑fry quickly until crisp‑tender.
Return chicken to pan; add sauce (a mix of soy sauce, water or stock, cornstarch, optional vinegar, sugar). Stir until sauce thickens and coats all ingredients.
Garnish with sesame seeds or green onions and serve immediately Skinnytaste Well Plated by Erin+1.

Servings and timing

Makes approximately 4 servings.
Prep: ~10 minutes.
Cook time: ~15 minutes.
Total: ~25 minutes Food Dolls+7Well Plated by Erin+7All Day I Dream About Food+7.

Variations

Swap chicken for shrimp, pork, beef, or tofu Well Plated by Erin.
Add other vegetables such as carrots, bell peppers, mushrooms, snap peas—adjust chopping to even cook time Well Plated by Erin Food Dolls.
Adjust flavors with oyster sauce, chili oil, or Sriracha for heat The Paleo Running Momma+12All Day I Dream About Food+12littlespicejar.com+12.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4–5 days (air‑freezing may make zucchini mushy) The Woks of Life+7Well Plated by Erin+7All Day I Dream About Food+7.
Reheat gently in a skillet over medium‑low heat to preserve texture; microwaving may soften zucchini Well Plated by Erin.

FAQs

Why does my zucchini get soggy when reheated?

Zucchini releases water—reheating gently in a skillet helps preserve texture; microwaves tend to over‑steam it Well Plated by Erin.

Can I use frozen zucchini?

Fresh is best for texture. Frozen zucchini may release excess moisture and become soggy when cooked.

Can I make this low‑carb or keto‑friendly?

Yes—use tamari instead of soy, omit any sweeteners, and serve over cauliflower rice All Day I Dream About Food.

What’s the best way to slice the chicken?

Slice thinly across the grain for tender pieces; partially freezing it can help Skinnytaste.

Do I need to salt zucchini before cooking?

Not required—but lightly salting and letting it sit draws out moisture for a crisper result Food Dolls.

Can I double the recipe?

Yes—just cook in batches to avoid crowding the pan and steaming instead of stir‑frying.

Is a wok necessary?

No—use a large skillet. But a well‑heated wok allows quick, even cooking The Woks of Life+1.

What goes well with this stir‑fry?

Steamed rice, noodles, or whole grains like quinoa or brown rice complement it well.

Can I prep in advance?

Yes—slice vegetables and chicken ahead and store separately in the refrigerator for quicker cooking.

How do I add spice?

Add red pepper flakes, chili oil, or Sriracha during cooking to taste.

Conclusion

This Skillet Chicken and Zucchini Stir‑Fry is a fast, versatile, and healthy meal solution perfect for weeknights. With minimal prep and flexible ingredients, it invites creativity in flavors while delivering satisfying texture and taste. Ideal for meal prep, family dinners, or budget-friendly cooking.

Skillet Chicken and Zucchini Stir‑Fry

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A quick and healthy stir-fry featuring tender chicken and fresh zucchini cooked in a savory sauce, perfect for weeknight dinners.

Author: Emma Harper
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Yield: 4 servings 1x
Category: Main Dish
Method: Stir-Fry
Cuisine: Asian

Instructions

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the sliced chicken to the skillet and season with salt and pepper. Cook until browned and cooked through, about 5-6 minutes. Remove and set aside.
In the same skillet, add the remaining tablespoon of olive oil.
Add the minced garlic and cook for about 30 seconds until fragrant.
Add the zucchini and stir-fry for 3-4 minutes until just tender.
Return the chicken to the skillet and stir to combine.
Add soy sauce, oyster sauce (if using), sesame oil, and red pepper flakes. Stir well to coat everything evenly.
If using cornstarch, mix it with water and add to the skillet. Cook for 1-2 minutes until the sauce thickens.
Serve hot with rice or noodles, if desired.