Quick Chicken Zucchini Stir Fry

Clara Whitley

A quick and flavorful stir fry combining tender chicken and fresh zucchini, perfect for a weeknight dinner in under 30 minutes.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Stir Fry

Calories: 350

Main Ingredients

1 pound boneless, skinless chicken breast, sliced thinly Can substitute with tofu or shrimp.
2 medium zucchinis, sliced into half-moons Fresh zucchinis add a nice crunch.
1 medium bell pepper, sliced Can use any seasonal vegetables.
1 medium onion, thinly sliced
3 cloves garlic, minced
3 tablespoons soy sauce (or tamari for gluten-free)
2 tablespoons olive oil or sesame oil Use for frying.
1 teaspoon ginger, grated (optional) Adds additional flavor.
Salt and pepper, to taste
Sesame seeds and green onions, for garnish (optional) For added flavor and presentation.

Cooking

Heat the oil in a wok or large skillet over medium-high heat until hot and shimmering.
Add the onions and sauté for about 2 minutes until fragrant and slightly translucent.
Stir in garlic and ginger, cooking for another 30 seconds until aromatic.
Add chicken slices, spreading them out evenly. Cook for about 5-7 minutes, turning occasionally until browned and cooked through.
Introduce the zucchini and bell pepper to the skillet. Cook for about 3-4 minutes, until tender-crisp.
Pour soy sauce over the mixture and toss to coat. Season with salt and pepper to taste, then give a final stir.
Remove from heat and garnish with sesame seeds and green onions if desired.

Serving: 1gCalories: 350kcalCarbohydrates: 25gProtein: 30gFat: 15gSaturated Fat: 2gSodium: 600mgFiber: 3gSugar: 5g

For a heartier meal, serve over rice or quinoa. Feel free to use different vegetables or sauces based on preference.

Let us know how it was!