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
Units
Scale
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
