Zucchini and Chicken Stir Fry
This Zucchini and Chicken Stir Fry comes together in no time—under 20 minutes! With juicy chicken, tender zucchini, mushrooms, and carrots in a savory Chinese brown sauce, it’s a quick, flavorful, and healthy meal that’s perfect for busy weeknights.
- Prep time
- 15 min
- Cook time
- 5 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 8 oz boneless, skinless chicken breast (cut into cubes)
- 1/2 tablespoon cornstarch
- 1 1/2 tablespoons oil
- 5-6 slices ginger (peeled)
- 1 zucchini (about 8 oz. (230 g) cut into rounds and then quarters)
- 1/4 small red bell peppers (cut into thin strips)
- 3-4 white button mushrooms (cut into pieces)
- 1 stalk scallion (cut into 2-inch (5-cm) lengths)
- 1 tablespoon oyster sauce
- 1/3 cup water
- 1 teaspoon cornstarch
- 1/2 teaspoon sesame oil
- 1 pinch salt (or to taste)
- 1 teaspoon sugar
Instructions
- 1
Marinate the chicken with cornstarch and stir to combine. Set aside.
- 2
Mix all the ingredients for the Brown Sauce, stir well, and set aside.
- 3
Heat up your pan, skillet, or wok and add the oil. Once the oil is heated, add the ginger and stir-fry until aromatic, followed by the chicken. Stir-fry the chicken until the surface turns opaque, then add the zucchini, red bell peppers, and mushrooms. Toss and stir-fry for about 30 seconds.
- 4
Add the Brown Sauce (stirring it right before use), and stir to combine well with the ingredients. Once the sauce thickens, add the scallions, dish out and serve immediately with steamed rice.