Chicken Zucchini Stir Fry
A quick and delicious stir fry featuring tender chicken, fresh zucchini, and vibrant veggies, all in a savory sauce.
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 medium zucchinis, sliced into half-moons
- 1 piece bell pepper (red or yellow), sliced
- 1 piece carrot, julienned
- 3 cloves garlic, minced
Sauces and Seasoning
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon oyster sauce (optional) Can be omitted for a vegetarian option
- 1 tablespoon sesame oil (or olive oil)
- to taste salt and pepper
- to taste sesame seeds (for garnish)
For Serving
- as needed cooked rice or quinoa Serve over rice or quinoa
Instructions
Preparation
- Wash and cut all your vegetables and chicken.
Cooking
- In a large skillet or wok, heat the sesame oil over medium-high heat.
- Add the chicken pieces and season with salt and pepper. Sauté until golden brown and cooked through, about 5-7 minutes.
- Add the minced garlic and sauté for about 30 seconds until fragrant.
- Immediately add the zucchini, bell pepper, and carrots. Stir-fry for an additional 4-5 minutes, or until the vegetables are tender-crisp.
- Pour the soy sauce and oyster sauce over the chicken and vegetables. Toss everything together to coat evenly and cook for another minute.
- Remove from heat and serve over a bed of rice or quinoa, garnished with sesame seeds.
Notes
You can use frozen veggies, cook in batches for larger portions, and adjust seasoning to taste. Leftovers can be stored in an airtight container for up to 3 days.