Description
A quick and flavorful Zucchini Stir Fry featuring tender chicken pieces, fresh zucchini, and onions in a tangy, slightly sweet soy-ginger sauce. This easy-to-make skillet recipe is perfect for a healthy weeknight meal that comes together in about 25 minutes.
Ingredients
Scale
Chicken Marinade
- 1 pound boneless skinless chicken breasts or thighs, thinly sliced and cut into bite-sized pieces
- 1 tablespoon low sodium soy sauce
- 1 teaspoon apple cider vinegar
- 1 teaspoon granulated sugar
Sauce
- 3 tablespoons low sodium soy sauce
- 1 teaspoon apple cider vinegar
- 1 teaspoon granulated sugar
- 1 tablespoon minced fresh ginger
- 3 cloves minced garlic (about 1 tablespoon)
- 2 tablespoons water
- 1 teaspoon cornstarch
- ¼ teaspoon red pepper flakes
Vegetables and Garnish
- 2 medium zucchini (or yellow squash or a mix), sliced into 1/4-inch thick half moons
- 1 large red or yellow onion, thinly sliced
- 2 tablespoons extra virgin olive oil
- Sesame seeds (optional for garnish)
- Chopped green onion (for garnish)
Instructions
- Marinate Chicken: In a large bowl, combine the sliced chicken with 1 tablespoon soy sauce, 1 teaspoon apple cider vinegar, and 1 teaspoon granulated sugar. Mix well and set aside to allow the flavors to meld while preparing the other ingredients.
- Prepare Sauce: In a small bowl or measuring cup, thoroughly stir together 3 tablespoons soy sauce, 1 teaspoon apple cider vinegar, 1 teaspoon sugar, minced ginger, minced garlic, water, cornstarch, and red pepper flakes. Set this sauce mixture aside.
- Prep Vegetables: Trim the ends of the zucchini, slice each lengthwise in half, then cut crosswise into 1/4-inch thick half moons. Thinly slice the onion to prepare for sautéing.
- Cook Chicken: Heat 1 tablespoon of olive oil in a wide skillet over medium-high heat. Add the marinated chicken along with its liquid. Sauté the chicken until it turns golden brown and is fully cooked through, about 3 to 4 minutes. Once cooked, transfer the chicken to a plate and set aside.
- Sauté Onions: Add the remaining 1 tablespoon of olive oil to the skillet. Add the sliced onions and cook them until tender and beginning to brown, approximately 4 to 5 minutes, stirring occasionally to avoid burning.
- Add Sauce and Vegetables: Give the prepared sauce a quick stir to recombine the cornstarch. Pour the sauce over the sautéed onions in the skillet and cook for about 30 seconds to let it thicken slightly. Then add the sliced zucchini to the skillet and cook until the zucchini just begins to soften, roughly 3 minutes, stirring occasionally.
- Finish and Serve: Remove the skillet from heat. Stir the cooked chicken back into the skillet to combine all ingredients. Garnish with optional sesame seeds and chopped green onions. Serve hot and enjoy your vibrant zucchini stir fry!
Notes
- Use low sodium soy sauce to control the saltiness of the dish.
- Adjust red pepper flakes to your preferred spice level or omit if you want a milder flavor.
- Zucchini can be substituted or mixed with yellow squash for color variety.
- Ensure not to overcook zucchini to keep a slight crunch and fresh texture.
- This dish pairs well with steamed rice or noodles for a complete meal.
