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Chicken Zucchini Stir Fry Recipe
Ben Carraoli

Chicken Zucchini Stir Fry Recipe

I have to be honest: this chicken zucchini stir fry 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.
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Prep Time 30 minutes
Cook Time 10 minutes
Ingredients Method Notes

Ingredients
  

  • 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.
  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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!

Notes

  • 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!