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–+ servings
Zucchini Mushroom Chicken Stir Fry

Zucchini Mushroom Chicken Stir Fry: Quick and Flavor-Packed!

This Zucchini Mushroom Chicken Stir Fry is a quick and easy dinner option that is both nutritious and delicious.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stir Fry
  • 1 pound Chicken Breast Fresh is recommended, but thawed frozen chicken works too.
  • 2 tablespoons Vegetable Oil Can substitute with canola or peanut oil.
  • 2 cups Zucchini Sliced into half-moons; yellow squash is a great alternative.
  • 1 cup Mushrooms Any variety like button or shiitake can be used.
  • 1 medium Red Bell Pepper Feel free to substitute with any bell pepper or snap peas.
  • 2 cloves Garlic Minced; garlic powder can be used as a quick substitute.
  • 1 tablespoon Fresh Ginger Use ground ginger as a smaller substitute.
  • 3 tablespoons Soy Sauce Tamari makes a great gluten-free option.
  • 1 tablespoon Oyster Sauce Hoisin sauce is a good substitute for a vegetarian version.
  • 2 tablespoons Cornstarch Can use arrowroot powder as a suitable alternative.
  • 1/4 cup Chicken Broth Low-sodium options are preferable.
  • 2 tablespoons Green Onions Chopped for garnish; chives are a worthy substitute.
  • 4 cups Cooked Rice or Noodles Jasmine or basmati rice work wonderfully, or any kind of noodles.

Equipment

  • Large pan or wok

Method
 

Step-by-Step Instructions
  1. Marinate the Chicken: Slice chicken breast into thin strips. In a bowl, combine with 1 tablespoon of soy sauce, 1 tablespoon of cornstarch, and a sprinkle of salt and pepper. Let it marinate for 15 minutes.
  2. Cook the Chicken: Heat 1 tablespoon of vegetable oil in a pan over medium-high heat. Add marinated chicken and sauté for 5-7 minutes until fully cooked. Remove and set aside.
  3. Sauté the Aromatics: In the same pan, add another tablespoon of oil. Toss in minced garlic and fresh ginger, sauté for 30 seconds until fragrant.
  4. Add the Mushrooms: Cook sliced mushrooms for 3-4 minutes until tender and they release moisture.
  5. Stir-Fry the Vegetables: Add sliced zucchini and red bell pepper. Stir-fry for 3-4 minutes until tender-crisp.
  6. Prepare the Sauce: In a bowl, whisk together 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of cornstarch, and 1/4 cup of chicken broth until smooth.
  7. Combine Everything: Return chicken to the pan, pour the sauce over, and stir for 1-2 minutes until thickened.
  8. Garnish and Serve: Garnish with chopped green onions, serve hot over rice or noodles.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 30gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 75mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 6gVitamin A: 25IUVitamin C: 60mgCalcium: 25mgIron: 2mg

Notes

Prep all ingredients ahead of time to take full advantage of the quick cooking process. Customize the sauce to your taste preferences.

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