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Is your garden overflowing with tons of zucchini? Then you must make this awesome Chicken Zucchini Stir Fry! It’s easy to make and tastes fabulous!
This zucchini stir fry with chicken is an easy, light summer dinner the whole family will love. With all the zucchini and red peppers, you can enjoy it guilt-free!
Table of Contents
Why You’ll Love This Recipe
- Flavorful-This recipe is loaded with flavor, thanks to hoisin, soy sauce, garlic, ginger, sriracha, red peppers, and cilantro!
- Easy to make – This is super easy to make and very flavorful.
- Great way to use up zucchini – If your summer garden has grown zucchini prolifically, then this is a great way to use up that zucchini.
Equipment
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Ingredients
Below, I discuss the ingredients and possible substitutions if you don't have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
Chicken and Zucchini
- Chicken Breast – Boneless, skinless chicken breasts to be cut into small, bite-sized pieces. If you prefer, you could use chicken thighs instead of chicken breasts.
- Soy Sauce – I use reduced-sodium soy sauce. You could also use coconut amino, as well.
- Cornstarch – This thickens the marinade and helps provide the chicken with a nice texture when stir-frying.
- Olive Oil
- Zucchini Spirals – Who needs noodles when you have zucchini spirals! Tasty, wholesome, and awesome!
- Small Red Peppers
- Green Onions
- Cilantro Leaves – for garnish (optional).
- Sesame Seeds – for garnish (optional).
Stir Fry Sauce
- Sesame oil – Sesame oil adds a delicious, unique flavor. Use sparingly as it has a strong flavor.
- Soy Sauce – See note above next to soy sauce.
- Hoisin Sauce – If you have never had it, it tastes a little like an Asian BBQ sauce.
- Garlic – You’ll need minced garlic. You can use whole cloves and mince them yourself, or buy pre-minced garlic.
- Ginger – Minced garlic will be needed.
- Sriracha or Crushed Red Pepper to add a little spicy heat.
How To Make Chicken Zucchini Stir Fry
Cook The Chicken
Cut the boneless, skinless chicken breasts into roughly 1-inch, bite-sized pieces.
In a bowl, combine the soy sauce and cornstarch.
Add the chicken pieces and toss with the soy sauce mixture until coated completely.
Heat the olive oil in a saute pan or skillet over medium-high heat.
When the pan is sizzling hot, add the chicken pieces and cook for 2-3 minutes on each side.
Remove the chicken from the pan.
Make The Stir Fry Sauce
Combine all the ingredients for the sauce (sesame oil, soy sauce, hoisin sauce, garlic, ginger, and sriracha), and cook over medium heat for 2 minutes.
Prepare The Zucchini
Use a spiralizer and spiral the zucchinis. You may wish to cut the pieces in half.
Add the zucchini to a large bowl and heat in the microwave for 1 minute. Check the zucchini for doneness and continue cooking for another 30 to 45 seconds until tender.
Place the cooked zucchini in the pan the chicken was cooked in, add half the sauce, and cook for 1 minute.
Then add the chicken back in and add the red pepper slices. Pour the remaining sauce over the stir fry and toss gently to coat.
Serve with green onion slices, some cilantro, and sesame seeds.
Recipe Tips
- Zucchini – You can cut your zucchini in long, thin slices or half-moon shapes for a variety.
- More Veggies – Add carrots, yellow squash, or peppers for added vegetables.
What To Serve With Zucchini Stir Fry?
FAQs
Yes, leave out the Sriracha and crushed red pepper to have a non-spicy version.
I like it spiralized because it gives it a nice presentation and sort of mimics pasta. However, you could slice the Zucchini into rounds instead if you prefer.
I think it tastes best fresh. However, you can make it ahead of time and place it in an airtight container in the refrigerator for up to 3 days.
Place the Chicken Zucchini Stir Fry in a freezer-safe, airtight container and freeze for up to 3 months. Thaw in the refrigerator before reheating.
More Zucchini Recipes
- Zucchini Noodles with Pesto and Bacon
- Corn and Zucchini Salsa
- Zucchini Enchilada Casserole With Chicken
- Zucchini Tomato Pie
If you made this recipe and loved it, please let us know by leaving a comment and a 5-star rating! Thanks for visiting Flavor Mosaic!
Recipe
Ingredients
Chicken and Zucchini "Noodles"
- 2 chicken breasts cut into pieces
- 2 tablespoons soy sauce
- 1 Tablespoon cornstarch
- 2 tablespoons olive oil
- 2 medium zucchini spiral
- 1 small red pepper thinly sliced
- 1 green onion thinly sliced
- 2 tablespoons cilantro leaves
- Sesame seeds for garnish
Sauce
- 1 teaspoon toasted sesame oil
- 1/4 cup Low sodium soy sauce
- 1/4 cup hoisin sauce
- 1 tablespoon minced Garlic
- 1 tablespoon finely grated Ginger
- 1 tablespoon Sriracha
- 1/2 teaspoon Crushed red pepper
Instructions
- Cut the chicken breasts into bite sized pieces. Combine the soy sauce with the cornstarch and toss with the chicken breast until coated.
- Heat the olive oil in a saute pan and when it is sizzling hot, cook the breasts for 2 to 3 minutes on each side. Remove the chicken from the pan.
- Use a spiralizer and spiral the zucchinis. You may wish to cut the pieces in half.
- Add the zucchini to a large bowl and heat in the microwave for 1 minute. Check the zucchini for doneness and continue cooking for another 30 to 45 seconds until just tender.
- Combine all the ingredients for the sauce and cook over medium heat for 2 minutes.
- Place the cooked zucchini to the pan the chicken was cooked in, then add back in the chicken and add the red pepper slices. Pour the sauce over the stir fry and toss gently to coat.
- Serve with green onion slices, some cilantro and sesame seeds.
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