This Easy Zucchini Mushroom Chicken Stir Fry is packed with colorful veggies and tender chicken, making it a great meal for any night! It’s quick, tasty, and full of flavor.
I love how it all cooks in one pan; less mess is always a win! Plus, you can customize it with any veggies you have on hand. It’s a tasty way to use up the fridge! 🍽️
Key Ingredients & Substitutions
Zucchini: Fresh zucchini adds a nice crunch. If you can’t find zucchini, try using summer squash or bell peppers—they’ll work beautifully.
Mushrooms: Button and cremini are great choices. If you’re not a mushroom fan, you can skip them or substitute with snap peas or broccoli for extra veggies.
Chicken: Boneless, skinless chicken breast keeps it lean. You can swap chicken for tofu or shrimp for a change in protein or to make it vegetarian.
Soy Sauce: Low-sodium soy sauce helps reduce the salt content. If you need a gluten-free option, use tamari or coconut aminos.
Oyster Sauce: This adds depth to the flavor. If you want to keep it plant-based, try hoisin sauce or simply skip it.
How Do I Ensure Perfectly Cooked Chicken?
Cooking chicken perfectly is key for this stir fry. Follow these steps to get tender, juicy pieces:
- Slice the chicken thin. This speeds up cooking and ensures even doneness.
- Make sure the pan is hot before adding the chicken. A hot skillet helps it sear rather than steam.
- Don’t overcrowd the pan. If needed, cook the chicken in batches to keep everything nice and crispy.
- Check doneness: it should be no longer pink in the center. Use a meat thermometer for best results if you’re unsure.
Easy Zucchini Mushroom Chicken Stir Fry
Ingredients You’ll Need:
For the Stir Fry:
- 2 medium zucchinis, sliced into half-moons
- 8 oz (225g) mushrooms, sliced (button or cremini work well)
- 1 lb (450g) boneless, skinless chicken breast, thinly sliced
- 3 tablespoons vegetable oil (such as canola or avocado oil)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
For the Sauce:
- 1/4 cup soy sauce (low sodium preferred)
- 1 tablespoon oyster sauce (optional for extra flavor)
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening)
- Salt and pepper, to taste
For Garnish:
- 2 green onions, sliced
- Sesame seeds (optional)
How Much Time Will You Need?
This delicious stir fry can be prepared in about 15 minutes and cooked in another 10 minutes, making the total time around 25 minutes. It’s a quick and healthy option for a busy weeknight dinner!
Step-by-Step Instructions:
1. Prepare Your Ingredients:
Get everything ready by slicing the zucchinis, mushrooms, and chicken breast. Mince the garlic and grate the ginger. Having everything prepped beforehand makes the cooking process smoother and faster!
2. Cook the Chicken:
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the sliced chicken seasoned lightly with salt and pepper. Stir-fry for about 5-7 minutes until the chicken is fully cooked and lightly browned. Once done, remove the chicken from the pan and set it aside.
3. Sauté the Aromatics:
In the same skillet, add the remaining 2 tablespoons of vegetable oil. Toss in the minced garlic and grated ginger, cooking for about 30 seconds until they become fragrant. This gives the dish a wonderful aroma!
4. Add the Mushrooms:
Next, add the sliced mushrooms to the pan. Cook for about 4 minutes until they start to brown and release their moisture. This adds a nice depth of flavor to your stir fry.
5. Incorporate the Zucchini:
Now, add the zucchini slices to the pan. Stir everything together and cook for another 3-4 minutes, stirring frequently, until the zucchini is tender yet still crisp. You want that perfect veggie crunch!
6. Combine and Cook:
Return the cooked chicken to the pan, stirring well to combine with the veggies.
7. Make the Sauce:
Pour in the soy sauce, oyster sauce (if using), and rice vinegar. Stir well to coat all ingredients with the flavorful sauce.
8. Thicken the Sauce:
Add the cornstarch slurry and stir until the sauce thickens slightly, which should take about 1 minute. This helps to bind everything together.
9. Finish with Sesame Oil:
Drizzle the sesame oil over the stir fry and give everything a final stir to incorporate that delicious flavor.
10. Taste and Adjust:
Give your stir fry a taste test! Add more salt or pepper if you think it needs more seasoning.
11. Serve and Enjoy:
Serve your hot zucchini mushroom chicken stir fry garnished with sliced green onions and sesame seeds if desired. It goes perfectly with steamed rice or noodles!
Enjoy your healthy and delicious Easy Zucchini Mushroom Chicken Stir Fry!
FAQ for Easy Zucchini Mushroom Chicken Stir Fry
Can I Use Different Vegetables in This Recipe?
Absolutely! Feel free to substitute or add any vegetables you like. Bell peppers, broccoli, snap peas, and carrots are great options that work well in stir fries.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in a skillet over medium heat or in the microwave, stirring occasionally for even heating.
Is This Stir Fry Freezer-Friendly?
Yes! You can freeze the stir fry in an airtight container for up to 2 months. To reheat, thaw overnight in the fridge and then warm in a skillet or microwave until heated through.
Can I Make This Recipe Vegetarian or Vegan?
Definitely! Replace the chicken with tofu or tempeh and use a vegetarian oyster sauce or simply omit it. The dish will still be delicious and satisfying!
