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
Scale
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
