Description
How to make easy zucchini mushroom chicken stir fry with tender vegetables and aromatic seasonings that creates a satisfying weeknight dinner in minutes.
Ingredients
Scale
Protein and Vegetables
- 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
- 2 medium zucchini, sliced into half-moons
- 8 oz baby bella mushrooms, sliced
- 1 medium yellow onion, sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
Stir Fry Sauce
- 3 tbsp low sodium soy sauce
- 2 tbsp oyster sauce
- 1 tbsp rice wine vinegar
- 1 tsp sesame oil
- 1 tsp cornstarch
- 1/4 tsp red pepper flakes
Cooking Essentials
- 2 tbsp vegetable oil, divided
- 2 green onions, sliced for garnish
- 1 tbsp sesame seeds for garnish
- Salt and black pepper to taste
Instructions
- Prep Everything: Cut chicken into bite-sized pieces and slice all vegetables. Whisk together soy sauce, oyster sauce, vinegar, sesame oil, cornstarch, and red pepper flakes in a small bowl.
- Cook Chicken: Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add chicken pieces and cook 5-6 minutes until golden and cooked through. Remove to a plate.
- Sear Mushrooms: Add remaining oil to the same pan. Cook mushrooms 3-4 minutes without stirring until golden brown on one side, then flip and cook 2 more minutes.
- Add Aromatics: Push mushrooms to one side and add onion, garlic, and ginger to the empty space. Cook 1-2 minutes until fragrant, then stir everything together.
- Cook Zucchini: Add zucchini to the pan and cook 2-3 minutes until tender-crisp. Don’t overcook – you want them to maintain some bite and bright color.
- Combine Everything: Return chicken to pan and pour sauce over everything. Toss for 1-2 minutes until sauce thickens and coats all ingredients evenly.
- Finish and Serve: Remove from heat and taste for seasoning. Garnish with sliced green onions and sesame seeds before serving over rice or noodles.
Notes
- Don’t overcrowd the pan or vegetables will steam instead of getting properly crispy.
- Store leftovers in airtight container in refrigerator for up to 3 days.
- Substitute tamari for soy sauce to make this recipe gluten-free.
- Serve immediately over rice or noodles for best texture and temperature.
- Prep all ingredients before starting since stir fry cooks very quickly.
- Use high heat throughout cooking process for authentic stir fry flavor and texture.
Allergy Information: Soy, Sesame
Nutrition
- Calories: 285 calories
- Fat: 12g
- Carbohydrates: 11g
- Protein: 32g