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Zucchini Stir Fry with Chicken and Ginger Recipe

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4 from 11 reviews

This quick and flavorful Zucchini Stir Fry features tender chicken pieces sautéed with fresh zucchini and onions, all coated in a savory ginger-garlic soy sauce. Ready in just 25 minutes, it’s a perfect weeknight meal that brings together vibrant textures and a hint of spice, garnished with sesame seeds and green onions for an extra burst of flavor.

Ingredients

Chicken Marinade

  • 1 pound boneless skinless chicken breasts (or thighs or tenders), thinly sliced then 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 garlic, minced (about 1 tablespoon)
  • 2 tablespoons water
  • 1 teaspoon cornstarch
  • 1/4 teaspoon red pepper flakes

Vegetables and Garnish

  • 2 medium zucchini (or yellow squash, or a mix), trimmed and 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

  1. Marinate the Chicken: In a large bowl, combine the chicken pieces with 1 tablespoon soy sauce, 1 teaspoon apple cider vinegar, and 1 teaspoon granulated sugar. Mix well and set aside to marinate while you prepare the other ingredients.
  2. Prepare the Sauce: In a small bowl or liquid measuring cup, whisk together the remaining 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.
  3. Chop the Vegetables: Trim the zucchini ends, then slice each zucchini in half lengthwise. Place the cut side down and slice crosswise into 1/4-inch thick half moons. Thinly slice the onion and set aside.
  4. Sauté the Chicken: Heat 1 tablespoon of olive oil in a large wide skillet over medium-high heat. Add the marinated chicken along with its marinade. Cook, stirring occasionally, until the chicken pieces are golden on the outside and fully cooked through, about 3 to 4 minutes. Remove the chicken to a plate and set aside.
  5. Cook the Onions: In the same skillet, heat the remaining 1 tablespoon olive oil. Add the sliced onion and cook until tender and beginning to brown, about 4 to 5 minutes.
  6. Add Sauce and Zucchini: Stir the prepared sauce again before pouring it into the skillet with the onions. Let it cook for 30 seconds to thicken slightly. Then add the sliced zucchini and cook just until the zucchini starts to soften, approximately 3 minutes more.
  7. Combine and Serve: Remove the skillet from heat and stir the cooked chicken back into the mixture to combine everything evenly. Serve the stir fry hot, garnished with sesame seeds and chopped green onions if desired.

Notes

  • You can substitute chicken breasts with thighs or tenders for a juicier texture.
  • For a vegetarian version, swap chicken for firm tofu or tempeh and use vegetable broth instead of water.
  • Adjust the red pepper flakes according to your preferred spice level.
  • Serve with steamed rice or noodles to make it a complete meal.
  • Make sure not to overcook zucchini to maintain its crisp texture.

Find it online: https://recipeplenty.com/zucchini-stir-fry-with-chicken-and-ginger-recipe/