Description
A quick and flavorful Chicken Zucchini Stir Fry with garlic, soy sauce, and optional vegetables, perfect over rice or noodles.
Ingredients
- 1 lb boneless skinless chicken breast (or thighs), thinly sliced
- 2 medium zucchinis, sliced into half-moons
- 1 red bell pepper, optional, sliced
- 3 cloves garlic, minced
- 2 tablespoons soy sauce or tamari for gluten-free
- 1 tablespoon oyster sauce, optional
- 1 tablespoon honey or brown sugar
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil for stir-frying
- Salt and pepper to taste
- Sesame seeds and green onions for garnish
Instructions
- Prep the ingredients: Slice chicken and veggies. Mince garlic. In a small bowl, whisk together soy sauce, oyster sauce, honey, and sesame oil.
- Cook the chicken: Heat 1 tablespoon oil in a skillet or wok over medium-high heat. Add chicken, season with salt and pepper, cook until golden and cooked through (5–6 minutes). Remove and set aside.
- Cook the veggies: Add remaining oil. Sauté zucchini and bell pepper until just tender, 3–4 minutes. Add garlic and cook 30 seconds more.
- Combine and sauce: Return chicken to pan. Pour in sauce and toss to coat. Cook 1–2 more minutes until heated through.
- Serve: Garnish with sesame seeds and green onions. Serve hot over rice, noodles, or as-is.
Notes
- Use tamari for gluten-free option.
- Adjust sweetness with honey or brown sugar.
- Add more vegetables as desired.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian