This summery chicken zucchini stir fry is a quick, light, and saucy chicken dinner that uses two full zucchinis! The zucchini is seared just briefly so it doesn’t turn mushy, and there’s plenty of sauce so you can serve this over rice or noodles for an easy meal.
Tested with Garden Zucchini
I found myself with an abundance of zucchini this week, as one often does in mid-July when they have a backyard garden.
I decided to make a tasty stir fry recipe, inspired by my easy Moo Goo Gai Pan recipe, but featuring the zucchini prominently. Zucchini is the only vegetable in this stir fry, so the recipe uses two full ones without requiring a long list of vegetables to prep.
I tested the timing of this recipe carefully because I wanted to make sure that the zucchini did not turn out mushy. It only needs to sear in the skillet for 2 or 3 minutes, as it will continue to cook and soften as we build and simmer the silky sauce.
Cut the Chicken Thinly and Keep the Zucchini Thick
Complete list of ingredients and amounts can be found in the recipe card below.
- Chicken: Slice chicken breasts into thin strips, against the grain. This way, they will cook quickly and be tender and easy to eat. Before stir-frying the chicken, coat it in salt and cornstarch. The coating helps protect the chicken, while the remaining cornstarch is used later to thicken the sauce.
- Zucchini: Choose two medium zucchini for this recipe, and slice them into half moons that are about ½ inch (1.25 cm) thick. Any thinner, and the zucchini will overcook and become mushy.
- Stir Fry Sauce: This sauce is made with common ingredients, most of which you might already have. Freshly grated ginger, minced garlic, sesame oil, and soy sauce come together beautifully to make a light, savory sauce.
Use a Large Skillet So the Zucchini Sears
Use a 12-inch skillet or large wok to give the chicken and zucchini enough room to sear rather than steam. Spread the chicken into a single layer and cook it in two batches to prevent overlapping.
Sear the Zucchini for only 2 to 3 minutes
In my tests of this zucchini recipe, the best way to stir fry zucchini is to cook it by itself for about 2-3 minutes, or just until the zucchini turns bright green and begins to soften. It will still feel slightly firm at this point.
Add the garlic and ginger, followed by the stock, soy sauce, sugar, and sesame oil.
The sauce will come together fairly quickly, and while it comes to a simmer and thickens, the zucchini will continue cooking, reaching a perfect doneness just before serving.
Serve it As Soon as the Sauce Thickens
Have a batch of cooked jasmine rice or noodles ready before you begin cooking. The zucchini will continue to soften in the hot sauce, so serve the stir fry as soon as the sauce is glossy and thick enough to coat the chicken.
Chicken zucchini stir fry is tasty leftover, but the zucchini will be softer. Reheat in the microwave only until warmed through.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Chicken Zucchini Stir Fry
Equipment
- Small bowl
- Wok or 12 inch (30 cm) skillet
Ingredients
- 1¼ pounds (567 g) boneless, skinless chicken breasts thinly sliced against the grain
- 3 tablespoons (24 g) cornstarch (called cornflour in the UK), divided
- 1 teaspoon kosher salt divided, plus more only if needed
- 3 tablespoons (45 ml) vegetable oil divided
- 2 medium zucchini about 1 pound (450 g) total, halved lengthwise and sliced crosswise into ½ inch (1.25 cm) thick half moons
- 3 cloves garlic minced
- 1 teaspoon freshly grated ginger
- 1¼ cups (300 ml) low sodium chicken stock
- 2 tablespoons (30 ml) soy sauce
- 1 teaspoon granulated sugar
- 1 teaspoon (5 ml) toasted sesame oil
- 1 tablespoon (15 ml) cold water
- Toasted sesame seeds for garnish
- Cooked jasmine rice (or noodles), for serving
Instructions
- Add the chicken to a large bowl, then toss with 2 tablespoons of the cornstarch and ¾ teaspoon of the kosher salt until evenly coated.
- Add 1 tablespoon of the vegetable oil and toss again to separate the chicken strips.
- Heat the remaining 2 tablespoons of vegetable oil in a wok or 12-inch (30 cm) skillet over medium-high heat.
- Add the chicken and spread it into a single layer. Cook for 30 seconds per side. Do this in batches so as not to overcrowd the pan.
- Transfer the partially cooked chicken to a plate. It does not need to be browned or fully cooked at this stage.
- Add the zucchini to the same pan and stir-fry for about 2-3 minutes, or until bright green and beginning to soften.
- Add the garlic and ginger. Cook for 30 seconds, stirring constantly.
- Pour in the chicken stock, soy sauce, sugar, and toasted sesame oil. Stir until combined.
- Return the chicken and any accumulated juices to the pan. Bring the sauce to a gentle boil.
- Cook for 1 to 2 minutes, stirring occasionally, until the chicken reaches 165°F (74°C).
- Whisk the remaining 1 tablespoon of cornstarch with the cold water in a small bowl until smooth.
- Slowly pour the slurry into the simmering sauce while stirring. Cook for about 1 minute, or until the sauce is glossy and thick enough to coat the chicken and zucchini.
- Taste the sauce and add the remaining ¼ teaspoon of kosher salt if needed.
- Remove the pan from the heat. Garnish with toasted sesame seeds and serve over jasmine rice or noodles.
Notes:
- Cook the chicken in two batches if your skillet is smaller than 12 inches (30 cm). Overcrowding can cause the chicken to steam.
- The zucchini should still feel slightly firm when the stock is added because it will continue cooking in the sauce.
- Stir the cornstarch slurry immediately before adding it because the cornstarch settles quickly.
- For a thicker sauce, combine an additional 1 teaspoon of cornstarch with 1 teaspoon of cold water. Add it gradually until the sauce reaches your preferred consistency.
- Nutrition information does not include jasmine rice or optional sesame seed garnish.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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