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If I'm in a hurry but want something filling and packed with fresh flavors, this chicken and zucchini stir fry is always what I make. You get juicy chicken, crisp veggies, and a shiny, tasty sauce all together in under half an hour. It makes dinner easy and stress-free.
The first time I made this, my fridge was almost empty but I needed something warm and homey. After playing around with it over the years, my family now asks for stir fry night all the time. It's always a hit.
Tasty Ingredients
- Sesame seeds and green onions for garnish: They add crunch and a pop of freshness. Pick green onions that snap and sesame seeds with a nutty aroma.
- Salt and pepper: Add these as you go, and freshly cracked pepper really lifts all the flavors.
- Vegetable oil: Needed to cook everything on high heat. Go with something neutral like canola, avocado, or sunflower oil.
- Sesame oil: A dash at the end makes everything smell and taste nutty. The dark, toasted type is the biggest flavor boost.
- Honey or brown sugar: Softens up the salty and savory tastes with sweetness. Raw honey or good brown sugar are both lovely.
- Oyster sauce: Makes the sauce richer. For the deepest taste, try to find a bottle that lists oyster extract.
- Soy sauce or tamari: Brings in that savory, umami base. Pick one that's a deep brown and doesn't taste weirdly chemical.
- Garlic: It makes the whole dish super savory. Look for fat, dense bulbs that aren't sprouting.
- Red bell pepper: Brings a pop of color and a gentle sweetness. Go for peppers that are heavy and shiny.
- Zucchini: Absorbs flavor and keeps the stir fry juicy. Choose firm, bright zucchini with no squishy bits.
- Chicken breast or thighs: The main protein—cooks really fast. Get chicken that's pink and not slippery.
How To Make It
- Serve:
- Scoop everything onto a plate. Toss on your green onions and sesame seeds for freshness and crunch. Eat hot, solo or as a topper for fluffy rice or bouncy noodles.
- Combine and Sauce:
- Add the chicken (plus any juices hanging out on the plate) back into the hot pan. Pour in your mixed sauce on top. Gently toss until every piece glistens. Leave it on the heat for a minute or two more so the sauce thickens and coats everything nicely.
- Cook the Veggies:
- Add your oil to the pan, let it heat up again, then toss in sliced zucchini and bell pepper. Spread them out and try not to stir much for the first two minutes—this helps them caramelize. Stir and cook another couple of minutes until they're just soft with a bit of crunch left. Add minced garlic in at the end and stir for 30 seconds, just until it smells awesome (but don’t let it burn).
- Cook the Chicken:
- Warm a big skillet or wok with a swirl of veggie oil over medium-high heat. Drop in the sliced chicken, scatter over some salt and pepper, and cook for fiveish minutes. Stir now and then until all sides are golden and the center's cooked. Slide the chicken out and set it aside for now.
- Prep first:
- Cut your chicken into bite-sized strips. Do the same for zucchini and pepper. Mince the garlic. Mix soy sauce, oyster sauce, honey, and sesame oil together in a small bowl until smooth—you’ll use this later.
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Every time I eat zucchini in a dish like this, I remember picking mountains of them from our summer garden as a kid. Dishes like these helped my children warm up to veggies, because each ingredient actually stands out and tastes good.
Keep It Fresh
Pop any leftovers into a closed container and store in the fridge for up to three days. Warm things back up gently in a frying pan—you’ll keep the chicken tender and the zucchini crisp that way. If you freeze it, don’t mix in the sauce until you’re ready to reheat so it stays nice and not soggy.
Swaps And Add-Ins
If you're out of chicken, beef strips, shrimp, or tofu all work here. Mushrooms can stand in for zucchini, and you can toss in broccoli, carrots, or snow peas for crunch. To skip soy, try coconut aminos, and if you want a totally plant-based dinner, leave out the oyster sauce.
Tasty Ways To Eat
This combo tastes awesome on top of warm jasmine rice for classic comfort. Want to switch things up? Use soba or skinny rice noodles. A side of cucumber salad or tangy slaw makes it a bigger spread. Any leftovers turn into a cool lunch tossed with leafy greens or stuffed inside lettuce leaves.
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Where It Comes From
Stir frying is a speedy cook method from Chinese cooking that lots of families around the globe love. You just need a hot pan and quick stirring to keep the colors and tastes bright. It’s a lifesaver for nights when you want dinner in a snap and don’t want to dirty a bunch of dishes.
Frequently Asked Questions About Recipes
- → Can I use chicken thighs instead of breast?
Go for it! Thighs turn out extra moist and pack in more flavor. Cut ‘em thin so they cook up quick just like the directions say.
- → How do I keep vegetables crisp in a stir fry?
Crank the heat up high and fry your peppers and zucchini in a roomy skillet. Don’t crowd the pan and keep things moving until veggies are just starting to soften but still snap when you bite.
- → What can I substitute for oyster sauce?
No oyster sauce handy? Splash in a bit more soy, drizzle some hoisin, or add a little mushroom sauce for that deep umami taste.
- → Is this dish gluten-free?
Just use tamari and check that all your sauces don’t have gluten. That way, it’s safe for anyone skipping gluten.
- → Can I add other vegetables?
For sure! Toss in mushrooms, broccoli, or some snap peas if you like more color and crunch. Get creative.
- → How long does this keep after cooking?
Pop leftovers in a sealed container and keep them in the fridge up to three days. Heat it back up in a skillet so it stays tasty.