There’s something incredibly comforting about a sizzling pan of stir-fried chicken coated in savory sauce.
I made this Chicken and Zucchini Stir-Fry one evening when I needed something quick but full of flavor—and it instantly became a weeknight favorite.
Tender chicken, crisp zucchini, and a glossy, garlicky soy-based sauce… it’s fast, fresh, and totally satisfying.
Why I Love This Recipe
Everything cooks in one pan—minimal mess!
Light but packed with bold, umami flavor.
The glossy stir-fry sauce clings to every bite.
Ready in just 25 minutes from start to finish.
Works great for meal prep or last-minute dinner.
What You’ll Need (Ingredient Highlights)
Chicken breast: Thinly sliced for fast, even cooking.
Zucchini: Adds freshness, crunch, and balances the sauce.
Soy sauce + chicken broth: The base of the rich stir-fry sauce.
Mirin + sugar: Adds subtle sweetness and shine.
Sesame oil: A fragrant finish that rounds out the flavor.
Garlic & ginger: The classic stir-fry duo.
Cornstarch: Thickens the sauce to silky perfection.
Canola oil: Neutral for high-heat stir-frying.
Pro Tips Before You Start
Slice chicken very thin for quick cooking and tenderness.
Whisk the sauce thoroughly to fully dissolve cornstarch.
Don’t overcook the zucchini—you want it tender-crisp.
Cook chicken in two batches for a golden sear.
Add chili flakes or sriracha if you like a spicy kick.
How to Make Chicken and Zucchini Stir-Fry
Step 1: Mix the Sauce
In a large bowl, whisk together soy sauce, chicken broth, cornstarch, mirin, sugar, and sesame oil until smooth and fully dissolved. Set aside.
Step 2: Cook the Chicken
Heat 1 teaspoon of canola oil in a large skillet over medium-high heat.
Add half of the chicken and cook 2–3 minutes per side until just done. Transfer to a plate.
Repeat with remaining chicken and another teaspoon of oil.
Remove all chicken and set aside.
Step 3: Sauté Aromatics
Add the last teaspoon of oil to the same skillet.
Add minced garlic and ginger and stir for 30–45 seconds until fragrant, but not browned.
Step 4: Simmer the Sauce
Pour in the prepared sauce.
Whisk while cooking for 1 minute, until slightly thickened.
Step 5: Cook the Zucchini
Add zucchini to the pan and stir-fry for about 2 minutes until tender-crisp and the sauce is glossy.
Step 6: Finish & Serve
Return the cooked chicken to the pan and stir well to coat everything in the sauce.
Garnish with sesame seeds and scallions if desired. Serve hot!
What to Serve It With
Steamed jasmine rice or brown rice
Cauliflower rice for a low-carb version
Stir-fried noodles or soba
A side of miso soup or Asian-style slaw
Topped with a fried egg for extra protein
Variations / Substitutions
Swap zucchini for broccoli, bell peppers, or snap peas.
Use chicken thighs instead of breast for richer flavor.
Replace mirin with a splash of rice vinegar and extra sugar.
Try tamari or coconut aminos for a gluten-free option.
Add chili garlic sauce or sriracha for heat.
Storage & Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over medium heat until warmed through.
Avoid the microwave for best texture—zucchini can get soggy if overheated.
FAQs
Can I use frozen zucchini?
Fresh zucchini is best for texture, but thawed and well-drained frozen zucchini works in a pinch.
Can I make this ahead?
Yes, prep the sauce and slice the chicken ahead of time. Cook when ready to serve.
Can I use chicken thighs instead?
Absolutely! They’re juicier and work great in stir-fries.
How do I keep zucchini from getting mushy?
Cook it just until tender-crisp—don’t overdo it, and always use high heat.
Is this recipe gluten-free?
Use gluten-free soy sauce or tamari to make it gluten-free.
Can I double the sauce?
Yes, especially if you like a saucier stir-fry or plan to serve over noodles.
Can I freeze the leftovers?
It’s not recommended—zucchini texture can suffer. It’s best fresh or refrigerated.
Final Thoughts
This Chicken and Zucchini Stir-Fry brings together everything I love in a home-cooked meal—bright, balanced flavors, quick prep, and easy cleanup.
The savory sauce hugs every bite of chicken and zucchini, making it feel indulgent without being heavy.
Whether you’re new to stir-fries or a seasoned pro, this one is a guaranteed hit.
Quick & Flavorful Chicken and Zucchini Stir-Fry
Ingredients
- 1/4 cup low sodium soy sauce or gluten-free soy sauce
- 1 cup chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons mirin
- 1 tablespoon sugar
- 2 teaspoons sesame oil
- 1 tablespoon canola oil divided
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 pound chicken breast sliced very thinly
- 2 cups zucchini cut into 1/4-inch thick half moons
- Sesame seeds and scallions for garnish (optional)
Instructions
- In a large bowl, whisk soy sauce, broth, cornstarch, mirin, sugar, and sesame oil until dissolved.
- Heat 1 teaspoon canola oil in a skillet over medium-high heat.
- Cook half the chicken for 2–3 minutes per side until cooked through. Remove to a plate.
- Repeat with the rest of the chicken and another teaspoon of oil. Remove to the plate.
- Add remaining teaspoon oil, garlic, and ginger to the pan.
- See full steps with tips & photos → https://mischacrossing.com/easy-weeknight-chicken-and-zucchini-stir/
Notes
- Slice the chicken very thin for quick, even cooking.
- Add bell peppers, mushrooms, or snap peas for more veggie variety.
- This dish reheats well—great for meal prep!
