This Easy Zucchini Mushroom Chicken Stir Fry is a quick and tasty meal! Full of colorful veggies and tender chicken, it’s perfect for busy nights.
Who knew dinner could be so bright and fun? I love how the flavors mingle together, and it takes less than 30 minutes to whip up—talk about a win!
Serve it over rice or noodles for a complete meal. I often make extra so I can enjoy leftovers for lunch. Yum!
Key Ingredients & Substitutions
Zucchini: This veggie adds a refreshing crunch. If you’re out of zucchini, yellow squash makes a great alternative. Just cut it the same way.
Mushrooms: I love using cremini for extra flavor. White mushrooms work well too. If you can’t have mushrooms, consider adding sliced bell peppers or even snap peas instead!
Chicken: Boneless, skinless chicken breasts are perfect, but you could swap them for thighs or even diced tofu for a vegetarian option.
Soy Sauce: Use low-sodium soy sauce to control salt. For a gluten-free option, tamari works great. Coconut aminos are another tasty alternative.
Oyster Sauce: This adds depth, but if you’re vegan or allergic, try hoisin sauce or simply skip it entirely.
How Do I Get the Chicken Perfectly Cooked?
Getting your chicken just right is crucial for this dish. Start by slicing it thinly to ensure even cooking. Here’s how to cook it perfectly:
- Heat the skillet well before adding the chicken. This helps get a nice sear.
- Don’t overcrowd the pan; it can steam instead of frying. Cook in batches if needed.
- Look for no pink spots and a nice golden color, which should take about 5-7 minutes.
- Let the chicken rest a little before adding it back into the veggies; this keeps it juicy!
Easy Zucchini Mushroom Chicken Stir Fry
Ingredients You’ll Need:
Fresh Vegetables:
- 2 medium zucchini, sliced into half-moons
- 1 cup white or cremini mushrooms, sliced
- 1 small onion, thinly sliced
- 1 red bell pepper, thinly sliced (optional for color)
For the Chicken:
- 1 lb (450g) boneless, skinless chicken breasts, thinly sliced
Cooking Essentials:
- 2 tablespoons vegetable oil (or any cooking oil)
- 3 cloves garlic, minced
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening)
- Salt and pepper to taste
- 1/4 teaspoon red chili flakes (optional, for a little heat)
- 2 green onions, chopped (for garnish)
For Serving:
- Cooked rice or noodles
How Much Time Will You Need?
This delicious stir fry can be made in about 25-30 minutes! You’ll need about 10 minutes for prep and another 15-20 minutes for cooking. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Prep Your Ingredients:
Before you start cooking, take a moment to wash and slice all your vegetables and chicken. This way, everything is ready to go when you need it!
2. Cook the Chicken:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the sliced chicken. Season it lightly with salt and pepper. Stir-fry the chicken until it’s cooked through and there’s no pink left, about 5-7 minutes. Once done, remove the chicken from the pan and set it aside.
3. Stir-Fry the Veggies:
In the same skillet, add the remaining 1 tablespoon of oil. Toss in the minced garlic and sliced onion, and stir-fry until fragrant and the onion becomes soft, around 2 minutes. Then, add the sliced mushrooms and red bell pepper (if using) and continue to stir-fry for 3-4 minutes until they start to soften.
4. Add the Zucchini:
Now, add the zucchini slices to the skillet. Stir-fry for just 2-3 minutes until they are tender but still crisp. You want to keep them bright and fresh!
5. Combine Everything:
Return the cooked chicken to the skillet. Pour in the soy sauce, oyster sauce (if using), and sesame oil. Mix everything together thoroughly to ensure each ingredient is coated with the tasty sauces.
6. Thicken the Sauce:
Add the cornstarch slurry (cornstarch mixed with water) to the pan and stir continuously until the sauce thickens a little and clings to everything. This should take just a minute!
7. Final Seasoning:
Adjust the seasoning to your liking with additional salt, pepper, and red chili flakes if you want some heat. Give it a final stir to combine everything.
8. Serve and Enjoy:
Remove from heat, and garnish the stir fry with chopped green onions. Serve hot over your choice of steamed rice or noodles. Enjoy your flavorful and healthy Easy Zucchini Mushroom Chicken Stir Fry!
FAQ for Easy Zucchini Mushroom Chicken Stir Fry
Can I Use Frozen Vegetables in This Recipe?
Yes, you can use frozen veggies! Just be sure to thaw them beforehand and drain any excess moisture. Keep in mind that frozen veggies may cook faster, so reduce your cooking time slightly to prevent overcooking.
What Can I Substitute for Chicken?
If you’re looking for a vegetarian option, feel free to substitute the chicken with tofu or tempeh. If you prefer meat alternatives, turkey or beef strips work great too!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in a skillet over low heat, or in the microwave until heated through. Add a splash of water or broth to keep it moist!
Can I Make This Dish Spicier?
Absolutely! To add more heat, try increasing the amount of red chili flakes or add a splash of hot sauce. You can also toss in some sliced jalapeños or use a spicy soy sauce to kick up the flavor!
