Description
This easy chicken zucchini stir fry is a quick and healthy weeknight meal, ready in under 30 minutes. It features tender chicken and vibrant zucchini in a savory, slightly sweet sauce.
Ingredients
- 500 g (1.1 lb) chicken breast, thinly sliced
- 300 g (10.5 oz) zucchini, sliced
- 2 cloves garlic, minced
- 5 ml (1 tsp) ginger, grated
- 15 ml (1 tbsp) vegetable oil
- 30 ml (2 tbsp) low-sodium soy sauce
- 15 ml (1 tbsp) mushroom oyster sauce
- 15 ml (1 tbsp) rice vinegar
- 2 g (½ tsp) white pepper
- 2 g (½ tsp) sugar
- 12 g (1 tbsp) cornstarch
- 15 ml (1 tbsp) water
- 5 ml (1 tsp) sesame oil
- 9 g (1 tbsp) sesame seeds
- 8 g (2 tbsp) cilantro, chopped
- 1 lime, wedges
Instructions
- Marinate Chicken: Combine chicken with soy sauce, cornstarch, and pepper; rest for 10-30 minutes.
- Prepare Sauce: Whisk together soy sauce, oyster sauce, vinegar, sugar, pepper, and cornstarch slurry.
- Stir-Fry Chicken: Heat oil in a wok; stir-fry chicken until browned and cooked through.
- Sauté Aromatics & Zucchini: Stir-fry garlic and ginger; add zucchini and cook until tender-crisp.
- Combine & Thicken: Return chicken to wok; pour sauce over and cook until thickened.
- Finish & Serve: Drizzle with sesame oil; garnish with sesame seeds and cilantro; serve with lime.
Notes
For best results, use freshly grated ginger and garlic. Ensure the wok is very hot before adding the chicken to achieve a slight char.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stir Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 80 mg