If you are craving a dish that’s vibrant, packed with flavor, and ready in under 30 minutes, the Zucchini Stir Fry with Chicken and Ginger Recipe is about to become your new go-to favorite. With tender chicken pieces infused with fragrant ginger and garlic, crisp-tender zucchini, and a tangy-sweet sauce that ties everything together beautifully, this stir fry delivers an exciting balance of taste and texture that’s both nourishing and downright delicious. Whether you’re cooking for family or friends, this dish is sure to impress and keep everyone asking for seconds.
Ingredients You’ll Need
Sometimes the simplest ingredients yield the most remarkable meals. Each item in this list plays a crucial role: from the protein-packed chicken to the fresh ginger that adds a zingy freshness, and the zucchinis that bring vibrant color and crunch. These essentials make the Zucchini Stir Fry with Chicken and Ginger Recipe delightfully easy but endlessly satisfying.
- 1 pound boneless skinless chicken breasts or thighs: Thinly sliced for quick, even cooking and tender bites.
- 4 tablespoons low sodium soy sauce: Adds savory depth without overpowering the dish.
- 2 teaspoons apple cider vinegar: Brings a subtle tang to balance sweetness and saltiness.
- 2 teaspoons granulated sugar: Enhances the natural flavors and adds a touch of sweetness.
- 1 tablespoon minced fresh ginger: Provides a warm, aromatic kick central to the recipe’s character.
- 3 cloves minced garlic: Delivers bold, savory notes that complement the ginger perfectly.
- 2 medium zucchini (or yellow squash): Sliced into half moons to maintain freshness and a pleasing crunch.
- 1 large red or yellow onion: Thinly sliced for sweetness and caramelized texture.
- 2 tablespoons extra virgin olive oil: A healthy fat to sauté ingredients to golden perfection.
- 2 tablespoons water and 1 teaspoon cornstarch: Combined to create a glossy, thickened sauce.
- ¼ teaspoon red pepper flakes: Adds a gentle heat that brightens the dish without overwhelming the palate.
- Sesame seeds and chopped green onion (optional garnishes): To add extra texture and a pop of freshness at the finish.
How to Make Zucchini Stir Fry with Chicken and Ginger Recipe
Step 1: Marinate the Chicken
Start by combining thinly sliced chicken with 1 tablespoon soy sauce, 1 teaspoon apple cider vinegar, and 1 teaspoon sugar in a large bowl. This simple marinade infuses the chicken with balanced flavors while tenderizing it slightly. Let it rest as you prepare the other ingredients, allowing those bright components to sink in beautifully.
Step 2: Prepare the Stir Fry Sauce
In a small bowl, whisk together the remaining soy sauce, vinegar, sugar, minced ginger, garlic, water, cornstarch, and a pinch of red pepper flakes. This sauce will act as the delicious binder that coats every ingredient, creating that signature glossy finish that makes this stir fry irresistible.
Step 3: Prep Your Vegetables
Trim the zucchini ends and slice each zucchini lengthwise before cutting crosswise into 1/4-inch half moons. Thinly slice your onion as well. These cuts ensure even cooking and provide a perfect balance between soft and crisp textures once sautéed.
Step 4: Cook the Chicken
Heat 1 tablespoon of olive oil over medium-high heat in a wide skillet. Add the marinated chicken along with any residual marinade and sauté until the chicken is golden brown and fully cooked, about 3 to 4 minutes. Remove the cooked chicken and set it aside—this keeps it juicy and prevents overcooking later.
Step 5: Sauté the Onions
Add the remaining tablespoon of olive oil to the skillet and toss in the sliced onions. Cook them until they become tender and just start to brown, about 4 to 5 minutes. This step imparts a natural sweetness and depth that beautifully complements the savory chicken and fresh zucchini.
Step 6: Combine Sauce and Vegetables
Give your prepared sauce a quick stir to recombine the cornstarch. Pour it into the skillet with the sautéed onions and cook for about 30 seconds until it starts thickening. Then add in the zucchini slices, cooking everything just until the zucchini softens slightly but retains its crunch, usually around 3 minutes.
Step 7: Finish and Serve
Remove the skillet from heat and gently fold the cooked chicken back in, letting all those vibrant ingredients mingle. For a final flourish, sprinkle with sesame seeds and chopped green onions if you love a bit of texture and visual appeal. Serve immediately while it’s hot and fresh for that perfect home-cooked meal.
How to Serve Zucchini Stir Fry with Chicken and Ginger Recipe
Garnishes
A simple sprinkle of toasted sesame seeds and a handful of chopped green onions add a delightful crunch and fresh, bright flavors that lift the dish. These garnishes aren’t just pretty; they add an amazing layer of texture and a hint of nuttiness that pairs beautifully with the stir fry.
Side Dishes
This stir fry shines best served alongside steamed jasmine rice or fluffy quinoa, which soak up the flavors of the sauce perfectly. For a low-carb option, cauliflower rice or a simple mixed greens salad provide light, refreshing balance to the heartiness of the chicken and zucchini.
Creative Ways to Present
For a fun presentation, try serving the stir fry over noodles for a quick twist or in lettuce wraps for a refreshing handheld option. You can also add extra crunch with roasted cashews or a squeeze of fresh lime juice to brighten it up even more before serving.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers into an airtight container and store them in the refrigerator. Your Zucchini Stir Fry with Chicken and Ginger Recipe will maintain its freshness and flavor for up to 3 days, making it a great option for meal prep or next-day lunches.
Freezing
While the zucchini may soften slightly upon freezing, you can freeze this dish in portion-sized containers for up to 2 months. Just be sure to thaw it overnight in the fridge before reheating to preserve the best texture and flavor.
Reheating
Reheat leftovers gently in a skillet over medium heat, adding a splash of water or broth to revive the sauce’s consistency if necessary. Avoid microwaving if possible, as gentle stovetop reheating helps keep the chicken tender and the zucchini crisp.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs work wonderfully in this Zucchini Stir Fry with Chicken and Ginger Recipe, offering juicier, more flavorful meat. Just slice them thinly so they cook evenly and quickly.
What if I don’t have fresh ginger?
If fresh ginger isn’t on hand, you can substitute with 1/2 teaspoon of ground ginger powder. Fresh ginger is preferred for its vibrant aroma, but the powder will still add a pleasant warmth.
Can I use other vegetables instead of zucchini?
Definitely! Feel free to mix in bell peppers, snap peas, or baby corn for added color and texture. Just adjust cooking times slightly to keep vegetables crunchy and fresh.
Is this dish spicy?
The recipe includes a small amount of red pepper flakes to add mild heat. You can easily adjust the spice level up or down depending on your preference, or omit the flakes entirely for no heat.
How can I make this recipe gluten-free?
Use gluten-free soy sauce or tamari instead of regular soy sauce. Everything else stays the same, and you’ll still enjoy all the fantastic flavors of the Zucchini Stir Fry with Chicken and Ginger Recipe.
Final Thoughts
The joy of a great stir fry lies in its simplicity and the harmony of fresh ingredients coming together. This Zucchini Stir Fry with Chicken and Ginger Recipe delivers exciting flavor, quick prep, and satisfying textures that make weeknight dinners something to look forward to. I can’t wait for you to try it and see just how effortlessly delicious a homemade stir fry can be!
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Zucchini Stir Fry with Chicken and Ginger Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This vibrant Zucchini Stir Fry recipe features tender bite-sized chicken pieces sautéed with fresh zucchini and onions, all coated in a flavorful ginger-garlic soy sauce. Ready in just 25 minutes, this dish is a quick, healthy, and colorful weeknight meal perfect for those who enjoy a savory stir-fry with a slight kick of red pepper flakes. Garnished with sesame seeds and green onions, it combines simple ingredients with bold flavors in a satisfying dish.
Ingredients
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
- 2 medium zucchini (yellow squash or mix), sliced into 1/4-inch thick half moons
- 1 large red or yellow onion, thinly sliced
Other
- 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 marinate while preparing other ingredients to allow flavors to infuse.
- Prepare Sauce: In a small bowl or measuring cup, whisk together the remaining 3 tablespoons soy sauce, 1 teaspoon apple cider vinegar, 1 teaspoon granulated sugar, minced ginger, minced garlic, water, cornstarch, and red pepper flakes until fully combined. Set aside for later use.
- Prep Vegetables: Trim the ends of the zucchini, cut them in half lengthwise, then slice crosswise into 1/4-inch thick half moons. Thinly slice the onion. This uniform slicing ensures quick and even cooking.
- Cook Chicken: Heat 1 tablespoon of extra virgin olive oil in a wide skillet over medium-high heat. Add the marinated chicken along with the marinade liquid and sauté until the chicken turns golden brown and is cooked through, about 3-4 minutes. Remove the chicken from the skillet and transfer it to a plate to keep warm.
- Sauté Onion: Add the remaining 1 tablespoon of olive oil to the same skillet. Add the sliced onion and cook until tender and slightly browned, approximately 4-5 minutes, stirring occasionally to prevent burning.
- Add Sauce and Vegetables: Give the prepared sauce a quick stir and pour it into the skillet with the onions. Cook for about 30 seconds to let it start thickening, then add the zucchini slices. Stir everything together and cook just until the zucchini begins to soften, about 3 minutes, maintaining a crisp-tender texture.
- Finish and Serve: Remove the skillet from heat, stir in the cooked chicken to combine all ingredients evenly. Garnish with optional sesame seeds and chopped green onion for added flavor and texture. Serve immediately while hot.
Notes
- For a vegetarian version, substitute the chicken with firm tofu or extra vegetables such as bell peppers and mushrooms.
- Adjust the red pepper flakes according to your spice preference or omit for a milder flavor.
- Use low sodium soy sauce to reduce salt content and make the dish healthier.
- Serve over steamed rice or noodles for a complete meal.
- Keep stirring the sauce once added to prevent clumping and ensure even thickening.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
