Description
Make this fast, flavorful chicken and zucchini stir fry in one pan. This recipe is ready in under 20 minutes, making it perfect for a quick weeknight dinner.
Ingredients
Scale
- 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
- 2 medium zucchinis, halved lengthwise and sliced
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/4 cup low-sodium soy sauce
- 2 tablespoons water
- 1 tablespoon honey or maple syrup
- 1 teaspoon cornstarch
- 1/4 teaspoon black pepper
Instructions
- Combine the soy sauce, water, honey, and cornstarch in a small bowl. Whisk until the cornstarch dissolves. Set the sauce aside.
- Heat the olive oil in a large skillet or wok over medium-high heat.
- Add the chicken pieces to the hot skillet. Cook for 5 to 7 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set it aside.
- Add the minced garlic and grated ginger to the same skillet. Cook for 30 seconds until fragrant. Do not let the garlic burn.
- Add the sliced zucchini to the skillet. Stir fry for 3 to 4 minutes until the zucchini is tender-crisp.
- Return the cooked chicken to the skillet with the zucchini.
- Pour the prepared sauce mixture over the chicken and vegetables. Stir constantly for about 1 minute until the sauce thickens and coats everything evenly.
- Stir in the black pepper. Serve immediately.
Notes
- For a gluten-free version, substitute tamari for the soy sauce.
- If you prefer softer zucchini, cook it for an extra minute before adding the chicken back.
- You can add a pinch of red pepper flakes with the garlic for a little heat.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Dinner
- Method: Skillet Stir Fry
- Cuisine: Asian Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8
- Sodium: 650
- Fat: 8
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 3
- Protein: 42
- Cholesterol: 110