Name: Chicken Zucchini Stir Fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Chinese
Ingredients: 2 chicken breasts, sliced; 2 medium zucchinis, chopped; 2 tablespoons olive oil; 2 cloves garlic, minced; 1 bell pepper, sliced; Soy sauce to taste; Salt and pepper to taste; Optional: sesame seeds and green onions for garnish

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I make this meal when I have a few zucchinis and want a quick dinner. It started as a way to use garden zucchini and some leftover chicken. The dish cooks fast and uses things I usually have on hand. Chicken Zucchini Stir Fry helped me feed my family on busy weeknights without much fuss.

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Now I cook it when time is short. I like that it is bright and light but still fills you up. I can change the sauce or add a grain. It works for lunch or dinner and fits into a simple meal plan.

This is a quick stir fry with sliced chicken and fresh zucchini. The taste is mild, savory, and a little crisp from the veg. You get tender chicken and soft but not mushy zucchini. People often make this on weeknights or when they want a simple low-carb meal. It pairs well with rice or noodles. For a different chicken and zucchini take, see this creamy lemon butter chicken with crispy zucchini for ideas you can borrow.

Why make this recipe

This dish cooks fast. You can be at the table in about 20 minutes. It uses a few common items and one pan. The clean flavors suit many tastes. It is easy to change the heat or salt level. You can make a larger batch for lunch the next day. It fits well in a weeknight plan and helps use up fresh veggies.

How to make this recipe

First you cut the chicken and vegetables. Then you heat oil and cook garlic and chicken until the meat is set. Add the zucchini and pepper and stir until tender. Finish with a splash of soy sauce and a quick toss. The process is simple and moves fast, so prep first. If you need other fast stir fry ideas, try this quick beef ramen stir fry for a similar method and timing.

Ingredients

2 chicken breasts, sliced — use thin slices so they cook fast.
2 medium zucchinis, chopped — bite-size pieces cook evenly.
2 tablespoons olive oil — helps brown the chicken and veg.
2 cloves garlic, minced — adds a sharp, fresh flavor.
1 bell pepper, sliced — for color and a sweet note.
Soy sauce to taste — starts simple; add more as you cook.
Salt and pepper to taste — add a little, then taste.
Optional: sesame seeds and green onions for garnish — these add texture and color. These items are easy to find. You can change amounts to match your need.

Directions

Heat olive oil in a large skillet over medium-high heat.
Add minced garlic and stir for 30 seconds.
Add the sliced chicken and cook until browned and cooked through.
Add the zucchini and bell pepper, and stir fry for 5-7 minutes, until vegetables are tender.
Add soy sauce, salt, and pepper to taste.
Cook for an additional 2 minutes.
Serve hot, garnished with sesame seeds and green onions if desired.

Notes: Heat the pan well so the chicken gets a quick sear. Cook garlic briefly before chicken so it does not burn. Add vegetables after the chicken so they do not overcook. Finish with sauce near the end so it does not make the veg soggy.

How to serve this recipe

Serve the stir fry over cooked rice or plain noodles for a full meal. You can also eat it with a simple salad or steamed greens to keep it light. For kids, slice the chicken small and skip strong soy if they prefer milder taste. Garnish with green onions or sesame seeds for a nice look. Leftovers warm well and still taste good over rice or in a wrap the next day.

How to store this recipe

Cool the stir fry to room temperature before storing. Put it in airtight containers. In the fridge it will stay good for 3 to 4 days. For longer storage, place in a freezer-safe container and keep up to 2 months. Thaw in the fridge overnight before reheating. Reheat gently in a pan over medium heat to keep the vegetables from getting too soft.

Tips to make this recipe

Cut chicken into even slices so it cooks evenly. Do not crowd the pan; cook in batches if needed. Use high heat and a wide pan for best sear. Taste before serving and adjust soy or salt. If sauce is too thin, let it cook a bit more to reduce. For another quick stir fry idea, try a simple ground turkey stir fry that uses similar timing and tricks.

Variation

Swap chicken for shrimp or tofu for a different protein. Use yellow squash or broccoli if you do not have zucchini. Try a little ginger with the garlic for extra warmth. For a spicy kick add red pepper flakes or a dash of sriracha. If you want a saucier dish, mix a teaspoon of cornstarch with soy sauce and add near the end to thicken. These swaps keep the recipe fast and simple.

FAQs

Q: Can I use frozen zucchini? A: Fresh is best. Frozen gets soft. If you use frozen, cook less.

Q: Is this good for meal prep? A: Yes. Store in the fridge for 3–4 days.

Q: Can I use chicken thighs? A: Yes. Thighs stay juicy. Cut into similar size pieces.

Q: Do I need rice or noodles? A: No. The stir fry is fine on its own or with sides.

Conclusion

This stir fry is a fast, practical meal that fits busy nights and simple plans. It uses few ingredients and one pan. You can change proteins or veggies to match what you have. For more ideas and a different take on zucchini and chicken, see this WellPlated zucchini stir fry recipe. If you want a version with wok tips and step photos, check this Woks of Life zucchini stir-fry with chicken.