Chicken Zucchini Stir Fry

This Chicken Zucchini Stir Fry always comes out sizzling and packed with flavor. Chicken thighs become incredibly tender when marinated, and the zucchini stays crisp yet soaks up a savory sauce. Whether I toss it over fluffy white rice or slippery noodles, my whole family jumps in for dinner with big smiles.

I first made this on a lazy Sunday night with just what I had on hand. Now it is a go-to for busy weekdays when I want something comforting without a lot of fuss.

Ingredients

• Boneless chicken thigh: The dark meat stays juicy in stir fry and absorbs marinade beautifully Opt for fresh meat with a good color
• Cornstarch: Helps thicken the marinade so it clings to the chicken Look for boxes without lumps
• Light soy sauce: Gives saltiness and depth Choose a lower sodium version if you are sensitive to salt
• Sesame oil: Adds nutty aroma Toasted sesame oil brings the most flavor
• Sugar or honey: Balances saltiness and rounds out flavor Use good quality honey if possible
• Rice wine vinegar: Optional but adds brightness Try to get a clear variety for best flavor
• Garlic: Freshly smashed cloves infuse the stir fry with fragrance Look for firm cloves without sprouting
• Cooking oil: Any neutral oil works well such as canola or vegetable Go for high smoke point oils for stir frying
• Medium zucchini: Adds freshness and color to the dish Pick firm zucchini without soft spots
• Oyster sauce: Finishes the stir fry with rich umami flavor Check for a brand with high oyster extract content
• Ground black pepper: Optional but gives a mild kick Use freshly cracked for best aroma

Step-by-Step Instructions

Cut and Marinate the Chicken:

Slice the chicken thighs into bite sized pieces. Place them in a bowl and add cornstarch light soy sauce sesame oil sugar or honey and rice wine vinegar. Mix thoroughly so every piece is coated. Let it marinate for at least half an hour while you prep other ingredients. This develops juiciness and deep flavor in the chicken.

Prep the Vegetables:

Wash and trim the zucchini. Cut in half lengthwise then slice into half moons about a quarter inch thick. Smash the garlic cloves so they release their aroma when cooked. Having everything ready helps the stir fry process go smoothly.

Start the Stir Fry with Chicken:

Heat cooking oil in a wok or large pan over medium high. When oil is shimmering add the smashed garlic and marinated chicken along with the marinade. Stir fry for two minutes until the chicken is no longer translucent. Quickly transfer chicken to a plate to keep it tender. Try to leave as much sauce in the pan as possible.

Cook the Zucchini:

If the pan looks dry add a splash more oil. Toss in the zucchini and stir fry for about five minutes. You want them slightly browned and just tender but still a bit crisp. Stir often to prevent sticking.

Combine and Finish:

Return the partly cooked chicken and its juices back to the pan with the zucchini. Add the oyster sauce and a sprinkle of ground black pepper if you like. Stir fry everything together for another two to three minutes until chicken is cooked through and zucchini is tender. Taste and adjust for seasoning if needed.

Serve and Enjoy:

Take off the heat immediately to prevent overcooking. Serve the stir fry hot over rice or noodles and spoon any sauce over the top.

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My favorite part is always the sauce clinging to each bite of chicken and zucchini. My kids love spooning extra sauce over steaming white rice and asking for seconds which warms my heart every time.

Storage Tips

Leftovers stay tasty in an airtight container in the fridge for up to three days. Reheat gently on the stove or microwave covered to keep the chicken from drying out. If planning ahead you can marinate the chicken a day in advance and have it ready for a quick cook.

Ingredient Substitutions

Swap boneless chicken breast for thighs if preferred but keep a close eye to avoid overcooking. For a vegetarian take try extra firm tofu pressed and marinated then pan fried until crisp. Broccoli or snap peas can be added along with or instead of zucchini.

Serving Suggestions

This stir fry shines over white rice or brown rice but goes equally well with noodles like lo mein or soba. Sprinkle fresh scallions or toasted sesame seeds on top for extra flavor. For extra crunch serve with a side of quick pickled vegetables.

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Cultural and Historical Context

Stir frying is at the heart of many Asian kitchens for its speed and ability to preserve texture and nutrients. The combination of chicken and zucchini is a homey classic in Chinese American households simple enough for weeknights but unfailingly delicious and packed with comfort.

Recipe FAQs

→ How do I keep chicken tender in stir fry?

Marinate bite-sized chicken pieces in soy sauce, sesame oil, cornstarch, and a sweetener for about 30 minutes before cooking. This helps lock in moisture and adds flavor.

→ Can I substitute thighs with breast meat?

Yes, both thighs and breast work well, though thighs tend to stay juicier. Adjust cooking time to avoid dryness if using breast.

→ What can I serve with this dish?

Steamed white rice or noodles are classic choices. It also pairs nicely with brown rice or cauliflower rice for lighter options.

→ Is rice wine vinegar necessary?

The vinegar adds brightness but is optional. You may use apple cider vinegar or omit it if preferred.

→ How do I prevent soggy zucchini?

Stir fry zucchini quickly over medium-high heat and stop as soon as they turn tender-crisp for the best texture.

→ Can this be made ahead of time?

Marinate chicken ahead, but stir fry just before serving for the freshest taste and best texture.