Do Share Recipe

Chicken Zucchini Stir Fry Recipe | Quick & Flavorful

I have to be honest: this chicken zucchini stir fry recipe has become one of my favorite quick dinners. The first time I made it, I was struck by how simple the steps were and how bold the flavor turned out. I keep making it over and over, and every time it comes out juicy, savory, and perfectly balanced.

Even my friends have asked for the recipe after tasting it! It’s one of those dishes I now confidently recommend when someone says they want something healthy and delicious. After a stir fry like this, I sometimes like to pair it with a refreshing Blue Mojito to make the evening feel extra special.

Ingredients

Here’s what you’ll need for this chicken zucchini stir fry and why each ingredient matters:

For the Chicken & Marinade

1 lb boneless chicken thigh, cut into bite‑sized pieces —Thighs are juicier than breasts, but breasts work too if you prefer leaner meat. Thigh pieces cook quickly and stay tender.
1 teaspoon cornstarch — Helps the marinade cling to the chicken and gives a silky texture to the sauce.
¼ cup light soy sauce — Adds savory depth without overpowering saltiness.
1 teaspoon sesame oil — A little sesame oil brings a toasty, nutty aroma.
2 teaspoons sugar (or honey) — Balances salty and umami flavors; honey is great if you want a more natural sweetness.
1 tablespoon rice wine vinegar (optional) — Adds a subtle tang that brightens the whole dish.

For the Stir Fry

3 garlic cloves, smashed — Fresh garlic gives bold aroma; avoid jarred minced garlic for the best flavor punch.
1 tablespoon cooking oil — Use a high‑heat oil like canola or avocado for stir frying.
1 medium zucchini, halved lengthwise and sliced — Zucchini soaks up flavor beautifully and stays tender. Avoid frozen zucchini because it turns mushy when cooked.
1 tablespoon oyster sauce — This gives a rich, slightly sweet umami boost.
Ground black pepper (optional)
Freshly cracked adds a light spice and pops of flavor.

Note: Serves about 4 people. Sometimes, I like a small twist on flavor while cooking, so a splash of Watermelon Mojito on the side complements the stir fry nicely.

Variations You’ll Love

You can make this stir fry your own with a few tweaks:

Dairy‑free: Already naturally dairy‑free — perfect for sensitive diets.
Sugar‑free: Swap sugar for a zero‑calorie sweetener like erythritol, or omit sweetener completely.
Spicy kick: Add red chili flakes or a drizzle of chili oil while cooking.
Extra veg: Toss in bell peppers, snow peas, or snap peas to boost nutrition and color.
Vegetarian: Replace chicken with firm tofu or extra mushrooms, and use vegetarian oyster sauce.

Cooking Time

Here’s how long this meal will take:

Prep Time: 30 minutes (includes marinating)
Cooking Time: 10 minutes
Total Time: 40 minutes

Equipment You Need

These tools make this recipe smooth and efficient:

Chef’s knife & cutting board – to chop chicken and slice zucchini evenly.
Mixing bowl – for marinating the chicken so flavors develop.
Wok or large skillet – high sides help stir fry quickly and evenly.
Spatula or wooden spoon – for tossing ingredients without scratching your pan.

How to Make Chicken Zucchini Stir Fry Recipe

Here’s a step‑by‑step walkthrough written like I’m cooking it right next to you:

Prepare the Chicken and Marinade

Before I start cooking, I cut my chicken into small pieces so they cook fast and soak up the marinade. In a bowl, I whisk together soy sauce, sesame oil, cornstarch, sugar (or honey), and a splash of rice wine vinegar. Then I add the chicken, stir everything so it’s evenly coated, and let it rest. This step gives the meat flavor and helps keep it tender.

Heat the Pan & Cook the Chicken

Next, I heat my wok or skillet on medium‑high and drizzle in cooking oil. I toss in the smashed garlic until it smells amazing, then add the chicken and all that marinade. I stir fry for a couple minutes until the chicken turns opaque and slightly browned, then take it out. Keeping the sauce in the pan is important — that’s where most of the flavor is.

Stir Fry the Zucchini

If the pan looks dry, I add a bit more oil, then throw in sliced zucchini. I stir it often so it cooks evenly and becomes just tender without losing its crunch. Fresh zucchini is key — frozen can get watery and limp.

Bring It All Together

Once the zucchini is almost done, I slide the chicken back in and pour in the oyster sauce. I sprinkle some freshly ground black pepper if I’m feeling bold and toss everything to coat perfectly. It takes another couple minutes until the chicken is fully cooked and the sauce clings to every piece. Then it’s ready!

Additional Tips for Making This Recipe Better

These are little things I’ve learned that take this dish up a notch:

I always pat my chicken dry before marinating — it helps the marinade stick better.
If I want even more flavor, I let the chicken marinate for at least an hour.
Always add veggies after chicken to avoid overcooking them.
I use fresh garlic cloves instead of pre‑minced for bigger aroma and better texture.
When serving with rice, I spoon some extra stir‑fry sauce over the grains — so good!

How to Serve Chicken Zucchini Stir Fry Recipe

This dish is great with a variety of sides and presentation styles:

Serve it over a steaming bowl of fluffy white rice or brown rice for a complete meal. For a lower‑carb twist, try it with cauliflower rice. If I’m feeling cozy, I add a handful of noodles and toss everything together for a noodle stir fry. Garnish with sesame seeds or sliced green onions to make the colors pop and add a bit of texture.

Nutritional Information

Here’s a quick breakdown of the main nutrition per serving (approximate values):

Calories: ~261 kcal per serving
Protein: ~30g
Carbohydrates: ~6g
Fat: ~14g

This makes it a satisfying, protein‑rich meal that’s balanced and not too heavy.

Make Ahead and Storage

Refrigerating

If I make extra, I let the stir fry cool completely before sealing it in an airtight container. It stays fresh in the fridge for up to 3 days — perfect for quick lunches.

Freezing

Freezing isn’t ideal because zucchini gets soft and watery after thawing. If you must, slightly undercook the zucchini first so it’s less mushy when reheated.

Reheating

For best texture, I reheat leftovers in a skillet over medium heat so the chicken warms evenly and zucchini doesn’t get too soft. You can microwave too, but the veggies lose some crunch.

Why You’ll Love This Recipe

Here are a few reasons this stir fry will become a favorite:

Fast and fuss‑free: Ready in under an hour, even with marinating.
Customizable: You can adapt the veggies, spice level, and protein easily.
Balanced and wholesome: Chicken + zucchini + savory sauce = a meal that feels satisfying and nutritious.
Perfect for weeknights: Great dinner after work or for meal prep lunches.

If you try this recipe, I promise it will become one you make again and again. It’s simple, delicious, and satisfying — everything a good weeknight dinner should be!

Ben Carraoli