This Easy Zucchini Mushroom Chicken Stir Fry is a colorful and tasty dish that’s ready in no time! With fresh zucchini, juicy chicken, and hearty mushrooms, it’s a real crowd-pleaser.
I love how all the flavors come together with just a quick sauté. Plus, it’s a great way to sneak in some veggies. Who doesn’t love a dish that’s quick, healthy, and yummy? 😊
Key Ingredients & Substitutions
Zucchini: Fresh zucchini gives a nice crunch. If you can’t find it, yellow squash is a great substitute, or you can try asparagus for a different twist.
Mushrooms: I like using cremini mushrooms for their deeper flavor, but white button mushrooms work too! If you’re avoiding mushrooms, bell peppers or snap peas can add color and texture.
Chicken: Thinly sliced chicken breasts cook quickly. You can substitute chicken thighs for a juicier option, or even tofu for a vegetarian version.
Soy Sauce: This adds the salty umami flavor. For a gluten-free option, use tamari. You can also use coconut aminos for a lower sodium alternative.
Oyster Sauce: It’s optional but adds a nice sweetness. If you’re vegan, look for mushroom-based sauces or simply skip it.
How Do I Get the Chicken Cooked Just Right?
Getting perfectly cooked chicken in a stir-fry can be tricky. Here’s how to do it:
- Make sure your skillet or wok is hot before adding the chicken; this helps to sear and lock in moisture.
- Cut the chicken into thin slices; this allows it to cook quickly and evenly.
- Don’t overcrowd the pan; cook in batches if necessary. This ensures the chicken sears rather than steams.
- Cook until just no longer pink inside—about 4-5 minutes should do it. It will continue to cook slightly after you add it back to the stir-fried vegetables.
Easy Zucchini Mushroom Chicken Stir Fry
Ingredients You’ll Need:
Vegetables:
- 2 medium zucchinis, sliced into half-moons
- 8 oz (225g) mushrooms, sliced (white or cremini)
- 1 small onion, thinly sliced
- 2 green onions, chopped (for garnish)
For The Chicken:
- 2 boneless, skinless chicken breasts (about 1 lb / 450g), thinly sliced
For The Sauce:
- 2 tablespoons vegetable oil (or olive oil)
- 3 garlic cloves, minced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- 1/2 teaspoon black pepper
- 1/4 teaspoon chili flakes (optional for a bit of heat)
- Salt to taste
For Garnish:
- Sesame seeds (optional garnish)
How Much Time Will You Need?
This delicious stir fry takes about 10 minutes to prep and another 15 minutes to cook, making it quick and easy to enjoy on a busy weeknight—about 25 minutes total!
Step-by-Step Instructions:
1. Prepare Your Ingredients:
Start by washing and slicing the zucchini and mushrooms into desired shapes. Thinly slice the chicken breasts and mince the garlic. Getting everything ready first makes the cooking process smoother!
2. Cook the Chicken:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken to the pan, season lightly with salt and pepper, and stir-fry until the chicken is mostly cooked through, which should take about 4-5 minutes. Remove the chicken from the pan and set aside—don’t worry, it will finish cooking later!
3. Sauté the Aromatics:
In the same pan, add the remaining tablespoon of oil. Toss in the minced garlic and sliced onion, stirring them around for about 1 minute until they’re fragrant and the onion is tender.
4. Cook the Vegetables:
Add the sliced mushrooms and zucchini to the pan. Stir-fry these for about 4-5 minutes until they’re tender but still a little crunchy. You want them to keep some texture!
5. Combine Everything:
Now it’s time to bring the chicken back into the mix! Add the cooked chicken to the pan with the vegetables. Pour in the soy sauce, oyster sauce (if you’re using it), sesame oil, black pepper, and chili flakes if you want a bit of heat. Stir everything together and cook for another 2 minutes to meld the flavors.
6. Final Touches:
Give it a taste and adjust the seasoning with salt or more soy sauce, if needed. Once everything is well mixed and heated through, take the skillet off the heat.
7. Serve and Enjoy:
Garnish with chopped green onions and sprinkle sesame seeds on top if you like. Serve hot over steamed rice or noodles for a complete meal.
Enjoy your delicious and quick zucchini mushroom chicken stir fry!
FAQ for Easy Zucchini Mushroom Chicken Stir Fry
Can I Use Other Vegetables in This Stir Fry?
Absolutely! Feel free to substitute or add other vegetables like bell peppers, snap peas, or carrots for variety. Just make sure to cut them into similar sizes for even cooking.
Can I Make This Recipe with Leftover Chicken?
Yes, using leftover or rotisserie chicken is a great time-saver. Just add it to the pan towards the end of cooking to warm through, as it’s already cooked, reducing the stir-fry time.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or gently on the stove with a splash of water or sauce to prevent drying out.
Can I Make This Stir Fry Gluten-Free?
Yes! Simply substitute soy sauce with tamari, which is gluten-free, or use coconut aminos as a soy sauce alternative. Ensure any other sauces you use are also labeled gluten-free.
