Description
A quick and healthy Chicken Zucchini Stir Fry recipe that is perfect for a weeknight dinner.
Ingredients
Scale
- 2 medium zucchinis, sliced into half-moons
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 bell pepper, sliced (any color)
- 1 small onion, sliced
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- Salt and pepper to taste
- Cooked rice or quinoa, for serving
Instructions
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of vegetable oil. Add the sliced onion and bell pepper. Stir-fry for 2-3 minutes until they start to soften.
- Add the sliced zucchini and minced garlic to the skillet. Stir-fry for another 3-4 minutes until the zucchini is tender but still crisp.
- Return the cooked chicken to the skillet. Add the soy sauce, oyster sauce (if using), and sesame oil. Stir well to combine and heat through for another 2 minutes.
- Taste and adjust seasoning with more salt and pepper if needed. Serve hot over cooked rice or quinoa.
Notes
- For added crunch, toss in some chopped cashews or peanuts just before serving.
- Substitute the chicken with tofu or shrimp for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg