A vibrant and flavorful one‑pan stir‑fry combining tender chicken and zucchini, enlivened with garlic, ginger, and a savory Asian‑style sauce—perfect for a quick, nutritious weeknight dinner.

Why You’ll Love This Recipe

• Ready in about 25 minutes, making it ideal for busy evenings

• Balanced and satisfying—a full meal in one pan with lean protein and vegetables —adaptable to other proteins or vegetables for variety

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Boneless skinless chicken breasts or thighs, thinly sliced

• Zucchini

• Soy sauce (or tamari for gluten‑free)

• Garlic, minced

• Ginger, minced (or powder, if preferred)

• Cornstarch (for thickening and coating)

• Oil (neutral like vegetable or canola)

• Optional aromatics or garnishes: onions, green onions, sesame oil, red pepper flakes

directions

1. Prepare the chicken: slice thin, coat with a bit of cornstarch and marinade (soy sauce, ginger, garlic) if desired.

2. Heat oil in skillet or wok over medium‑high (or high) heat. Stir‑fry chicken until browned and cooked through. Remove and set aside.

3. Add more oil if needed, then garlic (or aromatics) and zucchini; stir‑fry quickly until crisp‑tender.

4. Return chicken to pan; add sauce (a mix of soy sauce, water or stock, cornstarch, optional vinegar, sugar). Stir until sauce thickens and coats all ingredients.

5. Garnish with sesame seeds or green onions and serve immediately

Servings and timing

• Makes approximately 4 servings.

• Prep: ~10 minutes.

• Cook time: ~15 minutes.

• Total: ~25 minutes

Variations

• Swap chicken for shrimp, pork, beef, or tofu Well Plated by Erin.

• Add other vegetables such as carrots, bell peppers, mushrooms, snap peas—adjust chopping to even cook time

• Adjust flavors with oyster sauce, chili oil, or Sriracha for heat The Paleo Running 

storage/reheating

• Store leftovers in an airtight container in the refrigerator for up to 4–5 days (air‑freezing may make zucchini mushy).

• Reheat gently in a skillet over medium‑low heat to preserve texture; microwaving may soften zucchini Well Plated by Erin.

FAQs

Why does my zucchini get soggy when reheated?

Zucchini releases water—reheating gently in a skillet helps preserve texture; microwaves tend to over‑steam it Well Plated by Erin.

Can I use frozen zucchini?

Fresh is best for texture. Frozen zucchini may release excess moisture and become soggy when cooked.

Can I make this low‑carb or keto‑friendly?

Yes—use tamari instead of soy, omit any sweeteners, and serve over cauliflower rice All Day I Dream About Food.

What’s the best way to slice the chicken?

Slice thinly across the grain for tender pieces; partially freezing it can help Skinnytaste.

Do I need to salt zucchini before cooking?

Not required—but lightly salting and letting it sit draws out moisture for a crisper result

Can I double the recipe?

Yes—just cook in batches to avoid crowding the pan and steaming instead of stir‑frying.

Is a wok necessary?

No—use a large skillet. But a well‑heated wok allows quick, even cooking

What goes well with this stir‑fry?

Steamed rice, noodles, or whole grains like quinoa or brown rice complement it well.

Can I prep in advance?

Yes—slice vegetables and chicken ahead and store separately in the refrigerator for quicker cooking.

How do I add spice?

Add red pepper flakes, chili oil, or Sriracha during cooking to taste.

Conclusion

This Skillet Chicken and Zucchini Stir‑Fry is a fast, versatile, and healthy meal solution perfect for weeknights. With minimal prep and flexible ingredients, it invites creativity in flavors while delivering satisfying texture and taste. Ideal for meal prep, family dinners, or budget-friendly cooking.

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