Zucchini Stir Fry is a delightful medley of vibrant veggies and juicy chicken, all tossed in a savory, subtly sweet sauce you just can’t resist. It’s one of those gloriously easy dishes perfect for busy weeknights yet sophisticated enough to impress your dinner guests!
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 25 minutes, making it perfect for busy weeknights.
- Bright and Nutritious: Packed with fresh vegetables and lean protein, this dish is a nutritional powerhouse.
- Customizable: Easily adapt the ingredients to suit different dietary needs or preferences.
- Deliciously Satisfying: The perfect balance of flavors makes this stir fry utterly irresistible.
Ingredients You’ll Need
Creating our Zucchini Stir Fry requires just a few simple ingredients, each lending a special touch to this flavorful dish. From the tender chicken to the vibrant zucchini and aromatic spices, each component is essential for a symphony of taste and texture.
- Boneless Skinless Chicken: Opt for chicken breasts for lean protein or thighs for juicier bites.
- Low Sodium Soy Sauce: Provides a savory base while controlling overall salt intake.
- Apple Cider Vinegar: Adds a tangy zip that brightens the overall flavor.
- Granulated Sugar: Balances the savory elements with a hint of sweetness.
- Minced Fresh Ginger and Garlic: Infuse the dish with traditional stir-fry aromas and depth.
- Red Pepper Flakes: Adds a subtle kick of heat, adjustable to your preference.
- Zucchini and Onion: These veggies bring color, texture, and a hint of sweetness to the dish.
- Extra Virgin Olive Oil: Helps sauté the ingredients to perfection while adding a fruity aroma.
- Sesame Seeds and Green Onion: Optional garnishes for visual appeal and extra flavor.
Variations
Part of the magic of this Zucchini Stir Fry is its adaptability. Feel free to experiment and tailor it to your taste buds, whether you’re following dietary restrictions or simply exploring new flavors.
- Vegetarian Version: Swap the chicken for tofu or tempeh for a plant-based delight.
- Spicy Boost: Increase the red pepper flakes or add Sriracha for an extra fiery kick.
- Colorful Medley: Add bell peppers or carrots for additional crunch and a splash of color.
How to Make Zucchini Stir Fry
Step 1: Marinate the Chicken
In a large bowl, combine the thinly sliced chicken pieces with a tablespoon each of soy sauce, apple cider vinegar, and sugar. Allow the chicken to marinate while you prepare the other ingredients, letting the flavors infuse into every bite.
Step 2: Prepare the Sauce
In a separate bowl, whisk together the remaining soy sauce, vinegar, sugar, ginger, garlic, water, cornstarch, and red pepper flakes. This sauce will coat the stir fry with its caramelized savory goodness.
Step 3: Stir-fry the Ingredients
In a wide skillet over medium-high heat, cook the marinated chicken in olive oil until it’s golden brown. Remove the chicken, then sauté the onions until tender before adding the sauce and zucchini to the pan. Toss everything together until the zucchini is just tender.
Step 4: Combine and Serve
Reintroduce the chicken to the skillet, ensuring it’s well coated in the sauce. Serve hot, garnished with sesame seeds and green onions, if desired, for that perfect finishing touch!
Pro Tips for Making Zucchini Stir Fry
- Flavor Infusion: Marinating the chicken not only tenderizes it but also ensures every mouthful is packed with flavor.
- Zucchini Texture: Slice your zucchini into uniform pieces for even cooking, keeping them slightly firm to maintain a nice bite.
- Sauce Consistency: Ensure you stir the sauce mixture before adding it to avoid any cornstarch settling at the bottom.
- Garnishing: Don’t skip the sesame seeds and green onions—they add amazing flavors and a touch of elegance!
How to Serve Zucchini Stir Fry
Garnishes
Sprinkle your stir fry with sesame seeds for a delightful nutty crunch and vibrant sliced green onions for a pop of color and mild onion flavor.
Side Dishes
This dish pairs wonderfully with steamed rice or quinoa, which soak up the savory sauce beautifully, making it a complete and satisfying meal.
Creative Ways to Present
Serve your stir fry in a shallow bowl with chopsticks for an authentic feel, or on a large platter for a family-style presentation that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
Leftover Zucchini Stir Fry can be stored in an airtight container in the refrigerator for up to 3 days, remaining deliciously fresh.
Freezing
For long-term storage, place the stir fry in a freezer-safe container. It will keep well for up to 2 months, though the zucchini may soften slightly upon thawing.
Reheating
To reheat, warm gently in a skillet over medium heat or in the microwave, stirring occasionally to ensure even heating without overcooking the veggies.
FAQs
-
Can I use other proteins instead of chicken?
Absolutely! This stir fry is versatile, so feel free to swap chicken for beef, shrimp, or tofu to suit your preference.
-
Is it necessary to use fresh ginger?
While fresh ginger is ideal for its vibrant aroma, you can use ground ginger in a pinch, though you may need to adjust quantities to taste.
-
Can I make the stir fry sauce in advance?
Yes, prepare the sauce up to three days ahead and store it in the fridge to save prep time on cooking day!
-
How do I keep my zucchini from becoming too soft?
Slicing them to an even thickness and cooking them rapidly over high heat helps maintain a slightly crisp texture.
Final Thoughts
This Zucchini Stir Fry is like a warm, inviting embrace from your skillet. I encourage you to give it a try—play around with the ingredients, enjoy the process, and savor every mouthful. Happy cooking!
Print
Zucchini Stir Fry Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Stir Fry
- Method: Stovetop
- Cuisine: Asian
Description
This vibrant zucchini stir fry combines tender chicken with fresh zucchini and onions, all coated in a savory and slightly spicy sauce. Quick to prepare and full of flavor, it’s an easy weeknight favorite that packs a nutritious punch and can be customized with garnishes like sesame seeds and green onions.
Ingredients
Marinade
- 1 pound boneless skinless chicken breasts or thighs or tenders, thinly sliced and cut into bite-sized pieces
- 1 tablespoon low sodium soy sauce
- 0.5 teaspoon apple cider vinegar
- 0.5 teaspoon granulated sugar
Sauce
- 3 tablespoons low sodium soy sauce
- 0.5 teaspoon apple cider vinegar
- 0.5 teaspoon granulated sugar
- 1 tablespoon minced fresh ginger
- 3 cloves garlic, minced
- 2 tablespoons water
- 1 teaspoon cornstarch
- 1/4 teaspoon red pepper flakes
Vegetables
- 2 medium zucchini or yellow squash, trimmed and sliced into 1/4-inch half moons
- 1 large red or yellow onion, thinly sliced
Cooking & Garnishes
- 2 tablespoons extra virgin olive oil
- Sesame seeds, optional for garnish
- Chopped green onion for garnish
Instructions
- Marinate the Chicken: In a large bowl, combine the sliced chicken, 1 tablespoon soy sauce, 1 teaspoon apple cider vinegar, and 1 teaspoon sugar. Mix well and set aside while preparing the other ingredients.
- Prepare the Sauce: In a small bowl or measuring cup, stir together the remaining 3 tablespoons soy sauce, 1 teaspoon apple cider vinegar, 1 teaspoon sugar, minced ginger, garlic, water, cornstarch, and red pepper flakes. Set aside.
- Slice the Vegetables: Trim the zucchini ends, slice in half lengthwise, then cut into ¼-inch half moons. Thinly slice the onion.
- Cook the Chicken: Heat 1 tablespoon of olive oil in a wide skillet over medium-high heat. Add the marinated chicken and its marinade. Saute until the chicken is golden and cooked through, about 3-4 minutes. Remove from pan and set aside.
- Add Vegetables: Add the remaining 1 tablespoon of olive oil to the skillet. Cook the onion until tender and beginning to brown, about 4-5 minutes. Then stir the sauce again briefly, pour into the pan, cook for 30 seconds, then add the zucchini. Cook just until zucchini begins to soften, about 3 minutes.
- Combine & Serve: Return the cooked chicken to the pan, stirring to coat everything in the sauce. Remove from heat, garnish with sesame seeds and chopped green onions if desired. Serve hot.
Notes
- You can substitute chicken with tofu or shrimp for different protein options.
- Adjust red pepper flakes to taste if you prefer more or less heat.
- Ensure not to overcook the zucchini to keep it tender but still slightly crisp.
- This dish pairs well with steamed rice or noodles for a more filling meal.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 70 mg
