Light, flavorful, and dynamic in every bite, this Zucchini Stir Fry is about to become your go-to meal! With tender slices of chicken and vibrant zucchini brought together in a savory sauce, it’s the perfect dish to whip up when you’re short on time but still craving something truly delicious.
Why You’ll Love This Recipe
- Quick and Easy: You’ll have this meal on the table in just 25 minutes, making it perfect for busy weeknights.
- Burst of Flavor: The combination of fresh ginger and garlic creates a wonderfully aromatic experience.
- Healthy and Fresh: The zucchini provides a hearty texture while keeping the dish light and nutritious.
- Customizable: Easily adapt the ingredients to suit your taste or needs, without losing the dish’s essence.
Ingredients You’ll Need
The beauty of this Zucchini Stir Fry lies in its simplicity. Each ingredient plays a crucial role in enhancing the dish’s flavor profile while providing an exciting texture or color contrast.
- Boneless Skinless Chicken: Opt for breasts, thighs, or tenders, whatever you prefer, as they soak up the marinade beautifully.
- Low Sodium Soy Sauce: Balances the dish while adding a savory depth that’s essential for stir fry.
- Fresh Ginger: Brings a warm, spicy note that’s both invigorating and aromatic.
- Medium Zucchini: Provides a tender, crisp texture that holds up well during cooking.
- Sesame Seeds: Optional, but they add a delightful nutty crunch as a garnish.
Variations
Feel free to get creative with your Zucchini Stir Fry! Whether you’re accommodating dietary preferences or simply spicing things up, it’s easy to adjust this recipe to fit your needs.
- Vegetarian Option: Replace chicken with extra-firm tofu or tempeh for a plant-based twist.
- Spice It Up: Add a teaspoon of Sriracha or a sprinkle of chili flakes for an extra kick.
- Use Other Veggies: Bell peppers, baby corn, or snap peas can be wonderful additions for added color and nutrition.
How to Make Zucchini Stir Fry
Step 1: Marinate the Chicken
In a large bowl, mix the chicken with soy sauce, apple cider vinegar, and sugar. This quick marinade builds layers of flavor, ensuring each piece is juicy and scrumptious. Set it aside while you prep the rest!
Step 2: Prepare the Sauce
Combine the rest of the soy sauce, vinegar, sugar, ginger, garlic, water, cornstarch, and red pepper flakes. This sauce is where all the magic happens, melding sweet, spicy, and savory in one delightful blend.
Step 3: Cook the Chicken
In a wok or large skillet, heat olive oil and cook the chicken pieces until they’re golden brown and cooked through. Don’t rush it; let the pieces develop a nice crust.
Step 4: Sauté the Vegetables
With the remaining oil, sauté onions until they begin to caramelize before adding your sauce and zucchini. Cooking for just a few minutes keeps the zucchinis’ vibrant color and snap.
Step 5: Combine and Serve
Add the chicken back into the skillet, toss everything together until well-coated, and warm. Serve it hot, garnished with sesame seeds and chopped green onions, if you like.
Pro Tips for Making Zucchini Stir Fry
- Optimal Sear: Make sure the pan is hot enough before adding the chicken to achieve a golden-brown crust.
- Veggie Timing: Add the zucchini just in time for it to soften slightly while staying pleasantly crisp.
- Sauce Activation: Stir the sauce vigorously before adding it to the pan to incorporate the cornstarch evenly.
- Presentation: Arrange garnishes attractively to add visual appeal to your delicious stir fry.
How to Serve Zucchini Stir Fry
Garnishes
A sprinkle of sesame seeds and fresh green onion can take this dish from great to spectacular! They add a decorative touch and hint of freshness that children and adults alike will appreciate.
Side Dishes
Pair your Zucchini Stir Fry with steamed jasmine rice or a light quinoa salad to balance the savory flavors. A simple miso soup would also complement the flavors beautifully and add a comforting touch.
Creative Ways to Present
For a special touch, serve it family-style on a large platter, letting everyone help themselves. Consider molding individual portions of rice and topping them with your colorful stir fry for an intriguing presentation.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator, where they will last for up to 3 days. As the flavors meld together, they only get better with time.
Freezing
For longer storage, freeze your Zucchini Stir Fry for up to two months. Make sure it has cooled completely before transferring to a freezer-safe container to prevent freezer burn.
Reheating
To reheat, sauté in a pan over medium heat until warm, or microwave at medium power to avoid overcooking the zucchini. You want everything to be heated through without losing texture.
FAQs
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Can I use frozen zucchini?
While fresh zucchini is recommended for the best texture, you can use frozen zucchini. Just be sure to thaw and drain it thoroughly to minimize excess moisture.
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What can I use instead of cornstarch?
Arrowroot powder or all-purpose flour are great substitutes. They will both help thicken the sauce without altering the flavor.
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Is it possible to make this dish vegan?
Absolutely! Simply swap out the chicken for tofu or additional vegetables, and use a plant-based soy sauce alternative.
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Can I double the recipe?
Yes, doubling the recipe is easy and works well. Just ensure your skillet is large enough to accommodate all the ingredients for even cooking.
Final Thoughts
This Zucchini Stir Fry is a delightful dish you’ll find yourself coming back to time and again. It’s simple yet packed with flavor, making it a must-try for both seasoned chefs and kitchen novices. Dive in and savor each bite!
Print
Zucchini Stir Fry Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Stir Fry
- Method: Stovetop
- Cuisine: Asian
Description
A quick and flavorful zucchini stir fry featuring tender chicken, fresh vegetables, and a savory soy-ginger sauce, perfect for a healthy weeknight dinner ready in just 25 minutes.
Ingredients
Marinade
- 1 pound boneless skinless chicken breasts or thighs, thinly sliced and cut into bite-sized pieces
- 4 tablespoons low sodium soy sauce, divided
- 2 teaspoons apple cider vinegar, divided
- 2 teaspoons granulated sugar, divided
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
- 2 medium zucchini (yellow squash or mix), sliced into 1/4-inch thick half moons
- 1 large red or yellow onion, thinly sliced
Cooking and Garnish
- 2 tablespoons extra virgin olive oil
- Sesame seeds (optional for garnish)
- Chopped green onion (for garnish)
Instructions
- Marinate Chicken: In a large bowl, combine the chicken, 1 tablespoon soy sauce, 1 teaspoon apple cider vinegar, and 1 teaspoon granulated sugar. Set aside while preparing the remaining ingredients.
- Prepare Sauce: In a small bowl or measuring cup, stir together the remaining 3 tablespoons soy sauce, remaining 1 teaspoon apple cider vinegar, 1 teaspoon sugar, ginger, garlic, water, cornstarch, and red pepper flakes. Set aside.
- Prep Vegetables: Trim the ends of the zucchini, cut in half lengthwise, then slice crosswise into 1/4-inch thick half moons. Thinly slice the onion.
- Cook Chicken: Heat 1 tablespoon of olive oil in a wide skillet over medium-high heat. Add the marinated chicken and its liquid, sauté until golden brown and cooked through, about 3-4 minutes. Remove chicken to a plate.
- Sauté Onion: Add remaining 1 tablespoon oil to the skillet. Cook the onion until tender and beginning to brown, about 4-5 minutes.
- Add Sauce and Vegetables: Give the sauce a quick stir, then add it to the skillet. Cook for 30 seconds, then add zucchini slices. Cook just until zucchini begins to soften, about 3 minutes.
- Finish and Serve: Remove from heat, stir in cooked chicken. Garnish with sesame seeds and chopped green onion before serving hot.
Notes
- You can substitute chicken breasts with chicken thighs for more flavor and juiciness.
- Adjust the red pepper flakes according to your spice preference.
- Serve over steamed rice or noodles for a more filling meal.
- For a vegetarian version, substitute chicken with firm tofu.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 290 kcal
- Sugar: 5g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
