Description
A quick and flavorful chicken zucchini stir fry packed with fresh vegetables and savory sauces, perfect for busy weeknights.
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 medium zucchini, sliced into half-moons
- 1 tablespoon olive oil or sesame oil
- 1 red bell pepper, sliced
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons soy sauce or tamari (for gluten-free)
- 1 tablespoon hoisin sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil (optional, for extra flavor)
- ½ teaspoon ground ginger or fresh grated ginger
- 1 tablespoon cornstarch (optional, for thickening)
- Salt and pepper to taste
- Sesame seeds for garnish
- Chopped green onions for garnish
- Red pepper flakes for heat (if desired)
Instructions
- Heat the olive or sesame oil in a large skillet or wok over medium-high heat. Once hot, add the chicken pieces, season with salt and pepper, and sauté until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
- In the same skillet, add the sliced onion and bell pepper. Sauté for about 2 minutes until they begin to soften. Add the sliced zucchini and cook for another 3-4 minutes until tender-crisp.
- Stir in the minced garlic and ginger, and cook for 1 minute until fragrant. If using, sprinkle in the cornstarch and stir to combine.
- In a small bowl, whisk together the soy sauce, hoisin sauce, oyster sauce, rice vinegar, and sesame oil. Pour the sauce over the vegetables and stir well to coat everything evenly.
- Return the cooked chicken to the pan and toss everything together until well combined and heated through, about 2 minutes.
- Serve immediately, garnished with sesame seeds, chopped green onions, and red pepper flakes for a spicy kick, if desired.
Notes
For a heartier meal, serve over rice or noodles. Leftovers can be stored in the refrigerator for up to three days.
