Go Back

Chicken Zucchini Stir-Fry

A quick and nutritious stir-fry combining juicy chicken, crisp zucchini, and colorful vegetables, perfect for weeknight dinners.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Quick Meals
Calories: 300
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 pieces chicken breasts, sliced Use boneless, skinless chicken for best results.
  • 2 medium zucchinis, sliced Select firm zucchinis for better texture.
  • 1 piece bell pepper, sliced Any color bell pepper can be used.
  • 3 cloves garlic, minced Fresh garlic is recommended for full flavor.
  • 2 tablespoons soy sauce Substitute with tamari for gluten-free option.
  • 1 tablespoon olive oil Can use other cooking oils if preferred.
  • to taste Salt and pepper Adjust according to preference.
  • optional cooked rice or noodles Serve over for a more filling meal.

Method
 

Preparation
  1. Heat the olive oil in a large pan or skillet over medium heat until warm.
  2. Add the sliced chicken to the pan and cook for about 5-7 minutes, stirring occasionally, until browned and cooked through.
  3. Once cooked, add minced garlic and sliced zucchini to the pan. Stir-fry for about 3-4 minutes, until zucchini begins to soften.
  4. Add the sliced bell pepper and soy sauce. Continue stir-frying for another 2-3 minutes until all vegetables are tender but still vibrant.
  5. Season with salt and pepper to taste, stirring to combine.
  6. Serve the stir-fry over a bed of cooked rice or noodles, if desired.

Notes

For added heat, include red pepper flakes or hot sauce. This recipe can be easily adjusted for vegetarian options by using tofu or tempeh. Leftovers can be stored in airtight containers in the refrigerator for up to 3-4 days or frozen for up to 3 months.