This Easy Zucchini Mushroom Chicken Stir Fry is a quick and tasty meal! With tender chicken, fresh zucchini, and savory mushrooms, it’s a colorful dish that’s hard to resist.
I love how everything cooks together in one pan, which makes clean-up a breeze! Perfect for a busy weeknight—just toss in some rice or noodles, and you’re all set!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts work best for this stir fry. If you prefer, you can use thighs for more flavor, or substitute with tofu for a vegetarian option.
Zucchini: Fresh medium zucchinis add a nice crunch. If it’s out of season, yellow squash can be an excellent substitute for a similar texture and taste.
Mushrooms: White button or cremini mushrooms add a wonderful earthiness. Shiitake mushrooms can replace them for a more robust flavor.
Oyster Sauce: This adds a depth of flavor, but if you’re vegetarian or can’t find it, use more soy sauce or hoisin sauce as an alternative.
Soy Sauce: I’d recommend low-sodium soy sauce to control saltiness. Tamari can be a fantastic gluten-free alternative.
How Do I Get Perfectly Cooked Chicken in a Stir Fry?
Cooking chicken perfectly in a stir fry requires attention to detail. Here’s how I do it:
- Always slice the chicken thinly; this helps it cook evenly and quickly.
- Marinate quickly in soy sauce and pepper for added flavor, not too long to avoid mushiness.
- Heat your skillet or wok prior to adding the chicken, ensuring that it sears nicely on contact.
- Do not overcrowd the pan. Cook in batches if necessary to ensure even cooking.
These steps will help you achieve tender and flavorful chicken every time!
Easy Zucchini Mushroom Chicken Stir Fry
Ingredients You’ll Need:
For the Stir Fry:
- 2 boneless, skinless chicken breasts (about 1 lb), thinly sliced
- 2 medium zucchinis, sliced into half-moons
- 8 oz mushrooms, sliced (white button or cremini)
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoons vegetable oil (or any neutral oil)
For the Sauce:
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 3 tablespoons water (for slurry)
- 1/4 teaspoon black pepper
For Garnish:
- 2 green onions, chopped
- Sesame seeds (optional)
- Cooked rice or noodles, to serve
How Much Time Will You Need?
This delicious stir fry takes about 10 minutes of preparation and around 15 minutes to cook, making it a total of about 25 minutes from start to finish. Perfect for a quick and easy weeknight dinner!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a bowl, combine the thinly sliced chicken with 1 tablespoon of soy sauce and a pinch of black pepper. Mix well and let it marinate for 10-15 minutes while you prepare the other ingredients.
2. Cook the Chicken:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the marinated chicken to the skillet. Stir-fry for about 5-6 minutes, or until the chicken is cooked through and slightly browned. Once done, remove the chicken from the skillet and set it aside.
3. Sauté Garlic and Ginger:
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and ginger, sautéing for about 30 seconds until fragrant. Be careful not to burn them!
4. Cook the Vegetables:
Add the sliced mushrooms to the skillet and cook for about 3-4 minutes, until they start to soften. Next, add the zucchini slices and continue to stir-fry for another 3-4 minutes, until the zucchinis are tender but still crisp.
5. Combine Everything:
Return the cooked chicken to the pan, then pour in the remaining 2 tablespoons of soy sauce, oyster sauce (if using), and add a bit more black pepper. Stir well to combine all the ingredients.
6. Thicken the Sauce:
Pour in the cornstarch slurry and stir constantly until the sauce thickens, about 1-2 minutes. This will add a nice glaze to your stir fry!
7. Final Touches:
Drizzle sesame oil over the stir fry and mix well to incorporate the flavors. Remove from heat and garnish with chopped green onions and sesame seeds if desired.
8. Serve:
Serve your delicious stir fry hot over cooked rice or noodles. Enjoy your meal!
Dig in and relish the vibrant flavors and textures of this Easy Zucchini Mushroom Chicken Stir Fry!
FAQ for Easy Zucchini Mushroom Chicken Stir Fry
Can I Use Frozen Chicken for This Stir Fry?
Yes, you can use frozen chicken, but be sure to thaw it completely before slicing. The best method is to place it in the fridge overnight. If you’re in a hurry, you can also thaw it in a sealed plastic bag submerged in cold water.
How Can I Customize the Vegetables?
Absolutely! This recipe is versatile—feel free to add or substitute other vegetables like bell peppers, broccoli, or snap peas based on your preference or what you have on hand. Just adjust the cooking time to ensure everything is tender but still crisp!
Can I Make This Dish Ahead of Time?
Yes, you can prepare the stir fry ahead of time! Cook the chicken and vegetables, then store the stir fry in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet or microwave before serving.
What’s the Best Way to Store Leftovers?
To store leftovers, place the stir fry in an airtight container and refrigerate it. It will keep well for up to 3 days. When you’re ready to enjoy it again, reheat on the stove or in the microwave, adding a splash of water or broth to help prevent drying out.
