Description
Quick Chicken Zucchini Stir Fry is your speedy weeknight savior! Tender chicken, crisp zucchini, and a savory sauce, all in one pan. Easy, flavorful, and a crowd-pleaser.
Ingredients
- Main Ingredients:
- Boneless, Skinless Chicken Thighs
- Zucchini
- Olive Oil
- Sauce Essentials:
- Low-Sodium Soy Sauce
- Honey
- Fresh Ginger
- Fresh Garlic
- Cornstarch
- Water or Chicken Broth
- Finishing Touches:
- Sesame Seeds
- Green Onions (Scallions)
Instructions
- Prep the Players:: First things first, let’s get everything ready for our Quick Chicken Zucchini Stir Fry. Slice your chicken thighs into bite-sized pieces – aim for uniform chunks so they cook evenly. Then, slice your zucchini into half-moons, about a quarter-inch thick. Whisk together your sauce ingredients: soy sauce, honey, grated ginger, minced garlic, cornstarch, and water or broth in a small bowl. Seriously, do this step *before* you start cooking, because once the pan is hot, things move fast. I’ve definitely fumbled with measuring spoons mid-stir-fry before, and it’s not pretty!
- Sear the Chicken:: Heat a large skillet or wok over medium-high heat. Add a tablespoon of olive oil. Once it’s shimmering, toss in your chicken pieces. Don’t overcrowd the pan, or the chicken will steam instead of sear, and we want that lovely golden-brown crust! Cook for about 3-5 minutes, stirring occasionally, until the chicken is mostly cooked through and beautifully browned. You’ll smell that wonderful savory aroma filling your kitchen – that’s when you know you’re on the right track for this Quick Chicken Zucchini Stir Fry.
- Add the Zucchini:: Now, push the chicken to one side of the pan, or remove it temporarily if your pan is smaller. Add your sliced zucchini to the empty side (or back into the pan if you removed the chicken). Stir-fry the zucchini for 3-4 minutes, until it starts to soften slightly but still has a bit of a bite – we’re going for tender-crisp, not mushy! I once left it too long and had zucchini soup, so keep an eye on it! Combine the chicken and zucchini in the pan.
- Sauce Time!: Give your sauce mixture another quick whisk, just in case the cornstarch settled. Pour the sauce evenly over the chicken and zucchini in the pan. Stir everything together gently but thoroughly, making sure every piece is coated. You’ll see the sauce start to thicken almost immediately as it heats up – it’s kinda cool to watch! Keep stirring for another 1-2 minutes until the sauce is glossy and coats everything beautifully. This is where the magic happens for our Quick Chicken Zucchini Stir Fry!
- Finishing Touches:: Remove the skillet from the heat. This Quick Chicken Zucchini Stir Fry is almost ready! Sprinkle generously with sesame seeds and sliced green onions. The heat from the dish will slightly warm the green onions, releasing their fresh aroma. I sometimes add a tiny drizzle of sesame oil right at the end for extra nuttiness, but that’s just my personal preference. It makes the kitchen smell incredible, and honestly, the anticipation is half the fun!
- Serve It Up!: And there you have it! Your Quick Chicken Zucchini Stir Fry is ready to be devoured. Serve it immediately over a bed of fluffy white rice, brown rice, or even some quick-cooking noodles. I’ve even eaten it straight from the pan with a fork when I was *really* hungry – no judgment here! The chicken will be tender, the zucchini perfectly crisp-tender, and that savory sauce? Oh, that sauce is everything. It’s exactly what you need after a long day, trust me.