Description
A quick and delicious chicken stir fry featuring zucchini, garlic, and ginger, drizzled with a savory sauce.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 medium zucchini, sliced into half-moons or cubes
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (optional)
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp honey or brown sugar
- 2 tbsp vegetable oil
- sesame seeds or chopped green onions for garnish (optional)
Instructions
- In a small bowl, whisk together soy sauce, oyster sauce (if using), sesame oil, rice vinegar, and honey or brown sugar. Set aside.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 5–7 minutes. Remove from pan and set aside.
- Add remaining 1 tablespoon of vegetable oil to the pan. Add minced garlic and ginger and sauté for about 30 seconds, until fragrant.
- Add the sliced zucchini and stir-fry until tender-crisp, about 3–5 minutes.
- Return chicken to the pan. Pour in the stir-fry sauce and cook for 2–3 minutes until heated through and slightly thickened.
- Serve hot over rice or noodles. Garnish with sesame seeds or green onions if desired.
Notes
- Feel free to add other vegetables such as bell peppers or broccoli for extra nutrition.
- This dish can be served over brown rice or whole grain noodles for a healthier option.
- Adjust the sweetness of the sauce by adding more or less honey or sugar according to your taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 80mg