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Chicken Zucchini Stir Fry

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A quick and comforting Chicken Zucchini Stir Fry with tender chicken thighs, crisp zucchini, and a glossy sauce.

Ingredients

Scale
  • 1 lb boneless chicken thighs, trimmed and cut into bite-sized pieces
  • 1 medium zucchini, sliced into half-moons
  • 3 cloves garlic, smashed
  • 1 teaspoon cornstarch
  • 1/4 cup light soy sauce
  • 1 teaspoon sesame oil
  • 2 teaspoons sugar or honey
  • 1 tablespoon rice apple vinegar (optional)
  • 1 tablespoon cooking oil (neutral oil with a high smoke point)
  • 1 tablespoon oyster sauce
  • Ground black pepper to taste (optional)

Instructions

  1. Combine chicken, cornstarch, light soy sauce, sesame oil, sugar (or honey), and rice apple vinegar in a bowl. Toss to coat and let marinate at least 30 minutes in the fridge.
  2. Heat a wok or large skillet over medium-high heat and add the cooking oil.
  3. Add smashed garlic and sauté briefly until fragrant, about 20–30 seconds. Don’t let it burn.
  4. Add the marinated chicken in a single layer and sear for about 2 minutes. You’re aiming to set the outside and develop a little color.
  5. Remove the chicken from the pan and set aside on a plate.
  6. Add sliced zucchini to the hot pan. Stir-fry for about 4–5 minutes until it becomes tender but still holds some bite.
  7. Return the chicken to the pan. Add oyster sauce and a crack of ground black pepper if desired.
  8. Stir-fry everything together for another 2–3 minutes, until the chicken is cooked through and the sauce is glossy. Internal temperature of the chicken should reach 165°F (74°C).
  9. Serve hot over steamed rice, fried rice, or your favorite noodles.

Notes

For gluten-free, swap light soy sauce for tamari and use a gluten-free oyster sauce or a mushroom-based sauce. If you prefer white meat, chicken breast works but watch closely as it cooks faster and can dry out.

Nutrition

Find it online: https://www.simplefamilydishes.com/chicken-zucchini-stir-fry/