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
Units
Scale
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
