This Quick Zucchini Mushroom Chicken Stir Fry is a tasty and colorful meal. With fresh zucchini, tasty mushrooms, and tender chicken, it’s all cooked up in just one pan—easy peasy!
I love how quick this dish comes together. Just chop, toss, and stir-fry! Perfect for busy nights when you want something fresh and good without all the fuss. 🍽️
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breast is great, but you can also use chicken thighs for more flavor. If you want a vegetarian option, tofu or tempeh works well too!
Zucchini: Fresh zucchini is ideal for its crunch. If it’s not in season, yellow squash can be a good substitute. For a low-carb option, try using bell peppers or broccoli instead.
Mushrooms: White or cremini mushrooms give nice flavor. If you prefer a richer taste, shiitake or portobello mushrooms are fantastic alternatives!
Sauces: Soy sauce adds a savory depth. Tamari is a good gluten-free alternative. If you’re avoiding soy, coconut aminos are a tasty substitute.
Sweetener: Honey or brown sugar is optional but enhances the taste. Maple syrup is a wonderful replacement if you’re looking for a vegan option.
How Do I Get My Chicken Perfectly Cooked?
Properly cooking chicken is key. The goal is tender bites without overcooking. Here’s how:
- Cut the chicken into even, bite-sized pieces to ensure uniform cooking.
- Heat your pan well before adding oil and then the chicken; this helps achieve a nice sear.
- Don’t overcrowd the pan; cook in batches if needed to maintain high heat.
- Cook until the chicken is golden and no longer pink inside, roughly 5-6 minutes.
By following these tips, you can ensure that your chicken stir fry turns out juicy and full of flavor! Happy cooking!
How to Make Quick Zucchini Mushroom Chicken Stir Fry
Ingredients You’ll Need:
For the Stir Fry:
- 1 lb (450g) boneless, skinless chicken breast, cut into bite-sized pieces
- 1 medium zucchini, sliced into half-moons
- 1 cup mushrooms, sliced (white or cremini mushrooms work well)
- 2 tablespoons vegetable oil or sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
For the Sauce:
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon oyster sauce (optional for extra umami)
- 1 tablespoon rice vinegar or mirin
- 1 teaspoon honey or brown sugar (optional)
- 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)
For Garnish:
- Salt and pepper, to taste
- 2 green onions, sliced thinly (for garnish)
- 1 teaspoon toasted sesame seeds (for garnish)
How Much Time Will You Need?
This Quick Zucchini Mushroom Chicken Stir Fry takes about 10-15 minutes of prep time and an additional 10-15 minutes to cook. In total, you can enjoy this delicious dish in about 30 minutes!
Step-by-Step Instructions:
1. Cook the Chicken:
In a large pan or wok, heat 1 tablespoon of oil over medium-high heat. Add the chicken pieces and sprinkle lightly with salt and pepper. Stir-fry for about 5-6 minutes until the chicken is cooked through and starting to brown. Once done, remove the chicken from the pan and set aside.
2. Sauté Garlic and Ginger:
In the same pan, add the remaining 1 tablespoon of oil. Throw in the minced garlic and ginger, stirring for about 30 seconds until fragrant. This step adds a wonderful aroma to your dish!
3. Add Vegetables:
Next, toss in the sliced mushrooms and zucchini. Stir-fry everything together for about 4-5 minutes, until the vegetables are tender but still crisp. You want them to keep their vibrant color and crunch!
4. Combine All Ingredients:
Return the cooked chicken to the pan and stir everything together to mix well. It’s looking good already!
5. Mix the Sauce:
In a small bowl, whisk together the soy sauce, oyster sauce (if using), rice vinegar, and honey. Pour this flavorful sauce over the chicken and vegetables, ensuring that everything is coated evenly.
6. Thicken the Sauce:
Now, stir in the cornstarch slurry you prepared earlier. Cook everything for another 1-2 minutes, or until the sauce has thickened nicely and clings to the chicken and veggies.
7. Taste and Adjust:
Give your dish a taste and adjust the seasoning with more salt, pepper, or soy sauce if you think it needs it. Everyone’s taste is different, so make it just right for you!
8. Serve and Garnish:
Remove from heat and sprinkle with sliced green onions and toasted sesame seeds for a lovely finish. Serve your stir fry immediately on its own or with steamed rice or noodles!
Enjoy your vibrant and healthy Quick Zucchini Mushroom Chicken Stir Fry! It’s perfect for a nutritious weeknight meal. 😊
FAQ for Quick Zucchini Mushroom Chicken Stir Fry
Can I Use Frozen Chicken for This Recipe?
While fresh chicken is recommended for the best texture, you can use frozen chicken. Just ensure it’s completely thawed before cooking—overnight in the fridge is ideal, or you can thaw it quickly under cool running water. Pat it dry with paper towels to avoid excess moisture in the pan.
What Can I Substitute for Soy Sauce?
If you need a soy sauce substitute, tamari works well for a gluten-free option. Another great alternative is coconut aminos, which is soy-free and slightly sweeter, making it perfect for those with dietary restrictions.
How Do I Store Leftovers?
Leftover stir fry can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove or microwave until heated through. You might want to splash in a little water or additional soy sauce to keep it moist!
Can I Add More Vegetables?
Absolutely! Feel free to add more veggies like bell peppers, snap peas, or broccoli. Just be sure to adjust the cooking time slightly to ensure all the vegetables are tender but still crisp. This recipe is versatile and welcoming to your favorite fresh produce!
