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Zucchini Stir Fry Recipe

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3.9 from 89 reviews

This vibrant Zucchini Stir Fry features tender bite-sized chicken pieces sautéed with zucchini, onions, and a flavorful ginger-garlic sauce. Ready in just 25 minutes, this stir fry is a quick and healthy dinner option that balances savory, tangy, and slightly sweet flavors with a hint of heat from red pepper flakes. Garnished with sesame seeds and green onions, it’s perfect for a nutritious weeknight meal.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Chicken Marinade

  • 1 pound boneless skinless chicken breasts (or thighs or tenders), thinly sliced then cut into bite-sized pieces
  • 1 tablespoon low sodium soy sauce
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon granulated sugar

Sauce

  • 3 tablespoons low sodium soy sauce
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon granulated sugar
  • 1 tablespoon minced fresh ginger
  • 3 cloves minced garlic (about 1 tablespoon)
  • 2 tablespoons water
  • 1 teaspoon cornstarch
  • 1/4 teaspoon red pepper flakes

Vegetables and Cooking Oils

  • 2 medium zucchini (or yellow squash, or a mix)
  • 1 large red or yellow onion
  • 2 tablespoons extra virgin olive oil

Garnishes (Optional)

  • Sesame seeds
  • Chopped green onion

Instructions

  1. Marinate the Chicken: In a large bowl, combine the chicken pieces with 1 tablespoon soy sauce, 1 teaspoon apple cider vinegar, and 1 teaspoon granulated sugar. Mix well and let it sit while you prepare the other ingredients to allow the flavors to infuse.
  2. Prepare the Sauce: In a small bowl or liquid measuring cup, thoroughly stir together the remaining 3 tablespoons soy sauce, 1 teaspoon apple cider vinegar, 1 teaspoon sugar, minced ginger, minced garlic, water, cornstarch, and red pepper flakes. Set this sauce mixture aside.
  3. Chop the Vegetables: Trim the ends of the zucchini, then cut each in half lengthwise. Place the flat sides down and slice crosswise into 1/4-inch thick half-moons. Thinly slice the onion into strips.
  4. Sauté the Chicken: Heat 1 tablespoon of olive oil in a wide skillet over medium-high heat. Once hot, add the marinated chicken along with its marinade liquid. Cook, stirring occasionally, until the chicken is golden brown on the outside and cooked through, about 3 to 4 minutes. Remove the chicken onto a plate and set aside.
  5. Cook the Onions: Use the same skillet and add the remaining 1 tablespoon olive oil. Add the sliced onions and cook over medium heat until they are tender and beginning to brown, approximately 4 to 5 minutes.
  6. Add Sauce and Zucchini: Stir the prepared sauce one last time, then pour it into the skillet with the onions. Let it cook for about 30 seconds until it starts to thicken slightly. Add the sliced zucchini and cook for an additional 3 minutes or until the zucchini just begins to soften but still retains some crunch.
  7. Combine and Serve: Remove the skillet from heat. Stir the cooked chicken back into the pan, mixing everything together evenly. Serve immediately, garnished with a sprinkle of sesame seeds and chopped green onion if desired.

Notes

  • You can substitute chicken with tofu or shrimp for variation.
  • Adjust red pepper flakes according to your spice preference.
  • Use low sodium soy sauce to control salt levels.
  • Serve over steamed rice or noodles for a complete meal.
  • This dish is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian

Find it online: https://ellarecipe.com/zucchini-stir-fry-recipe/