Chicken Vegetable Stir Fry with Zucchini
If you’re looking for a quick and delicious meal that’s packed with vibrant vegetables and juicy chicken, then look no further than this Chicken Vegetable Stir Fry with Zucchini. This dish is not only colorful and appetizing but also incredibly easy to prepare. With a savory sauce that glazes the chicken and vegetables perfectly, you’ll have a meal that’s sure to impress your family or guests. Plus, it’s a fantastic way to incorporate more veggies into your diet. Let’s dive right into this delightful dish!
Top Reasons to Make Chicken Vegetable Stir Fry with Zucchini
- Quick and Easy: This stir fry can be made in under 30 minutes, making it a perfect weeknight dinner.
- Healthy and Nutritious: Packed with colorful vegetables like zucchini, bell peppers, and broccoli, this dish is loaded with vitamins and minerals.
- Customizable: Feel free to swap in your favorite vegetables or adjust the sauce to suit your taste preference.
- One-Pan Wonder: With everything cooked in one pan, clean-up is a breeze!
- Delicious Leftovers: This stir fry tastes even better the next day, making it great for meal prep!
What You’ll Gather
- 2 pounds boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons sesame oil, divided
- 2 cups zucchini, sliced into thick half moons
- 1 red bell pepper, chopped
- 1/2 cup shredded carrots
- 1/2 pound broccoli, cut into small florets
- 1/2 red onion, diced
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger (or 1 teaspoon ground ginger)
- 1 teaspoon sriracha, optional
- 1 tablespoon cornstarch
- 1 tablespoon water
- Sesame seeds, for garnish
- Chopped green onion, for garnish
Equipment at a Glance
- Wok or large skillet: Ideal for stir frying, allowing for even cooking.
- Cutting board: Essential for prepping your vegetables and chicken.
- Sharp knife: For precise cutting of ingredients.
- Measuring spoons and cups: To ensure accurate measurements of sauces and ingredients.
- Spoon or spatula: For stirring and tossing the ingredients as they cook.
Chicken Vegetable Stir Fry with Zucchini: From Prep to Plate
Step 1: Marinate the Chicken
Begin by placing the bite-sized pieces of chicken breast in a mixing bowl. In a separate small bowl, combine 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, and minced garlic and ginger. Pour this marinade over the chicken and toss until well coated. Let it sit for about 10 minutes to absorb the flavors.
Step 2: Prepare the Sauce
In another bowl, mix together the remaining soy sauce, brown sugar, sriracha (if using), cornstarch, and water. Stir until the cornstarch is fully dissolved. This sauce will thicken and glaze your stir fry beautifully.
Step 3: Heat the Pan
In a large wok or skillet, heat the remaining tablespoon of sesame oil over medium-high heat. Once the oil is hot, add the marinated chicken. Cook for about 5-7 minutes, or until the chicken is golden brown and cooked through. Stir occasionally to ensure even cooking.
Step 4: Add the Vegetables
Once the chicken is cooked, add the diced red onion, chopped red bell pepper, shredded carrots, broccoli florets, and zucchini to the pan. Stir fry for about 4-5 minutes until the vegetables are tender-crisp.
Step 5: Pour in the Sauce
Pour the prepared sauce over the chicken and vegetables in the skillet. Stir well to combine and coat everything in the sauce. Cook for an additional 2-3 minutes, allowing the sauce to thicken and cling to the ingredients.
Step 6: Garnish and Serve
Remove the stir fry from the heat and transfer it to a serving dish. Sprinkle with sesame seeds and chopped green onion for an extra pop of flavor and color. Serve immediately over rice or noodles for a complete meal.
Season-by-Season Upgrades
- Spring: Add snap peas or asparagus for a refreshing crunch.
- Summer: Incorporate fresh corn or bell peppers for a sweet flavor.
- Fall: Use sliced mushrooms or pumpkin for a cozy, hearty touch.
- Winter: Try adding kale or bok choy for a nutrient boost.
Troubleshooting Tips
- If the sauce is too thick, add a splash of water or broth to loosen it up.
- For a spicier kick, increase the amount of sriracha or add red pepper flakes.
- If the vegetables are too soft, reduce the cooking time in Step 4.
- For added flavor, consider marinating the chicken longer or adding more garlic and ginger.
Save It for Later
This Chicken Vegetable Stir Fry with Zucchini is perfect for meal prep! Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave until heated through or stir-fry in a pan for a few minutes. You can also freeze portions in airtight containers for up to 2 months. Just thaw overnight in the refrigerator before reheating.
Handy Q&A
Can I use frozen vegetables in this recipe?
Absolutely! Frozen vegetables can be a great time-saver. Just be sure to add them to the pan at the same time as the chicken to ensure they cook properly.
What can I substitute for soy sauce?
If you’re looking for a soy sauce alternative, you can use coconut aminos or tamari for a gluten-free option.
How do I make this stir fry vegetarian or vegan?
For a vegetarian or vegan version, simply replace the chicken with tofu or tempeh and use a plant-based soy sauce.
Can I make this dish spicier?
Yes! You can add more sriracha or include sliced fresh chilies or chili paste to ramp up the heat.
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In Closing
This Chicken Vegetable Stir Fry with Zucchini is more than just a meal; it’s a celebration of flavors and a canvas for creativity. With its balance of protein and vegetables, it’s a wholesome option for any table. Whether you’re cooking for yourself or feeding a crowd, this dish is sure to satisfy. Give it a try, and watch as it quickly becomes a staple in your recipe rotation. Happy cooking!
Chicken Vegetable Stir Fry with Zucchini
Ingredients
Equipment
Method
- Begin by placing the bite-sized pieces of chicken breast in a mixing bowl. In a separate small bowl, combine 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, and minced garlic and ginger. Pour this marinade over the chicken and toss until well coated. Let it sit for about 10 minutes to absorb the flavors.
- In another bowl, mix together the remaining soy sauce, brown sugar, sriracha (if using), cornstarch, and water. Stir until the cornstarch is fully dissolved. This sauce will thicken and glaze your stir fry beautifully.
- In a large wok or skillet, heat the remaining tablespoon of sesame oil over medium-high heat. Once the oil is hot, add the marinated chicken. Cook for about 5-7 minutes, or until the chicken is golden brown and cooked through. Stir occasionally to ensure even cooking.
- Once the chicken is cooked, add the diced red onion, chopped red bell pepper, shredded carrots, broccoli florets, and zucchini to the pan. Stir fry for about 4-5 minutes until the vegetables are tender-crisp.
- Pour the prepared sauce over the chicken and vegetables in the skillet. Stir well to combine and coat everything in the sauce. Cook for an additional 2-3 minutes, allowing the sauce to thicken and cling to the ingredients.
- Remove the stir fry from the heat and transfer it to a serving dish. Sprinkle with sesame seeds and chopped green onion for an extra pop of flavor and color. Serve immediately over rice or noodles for a complete meal.
Notes
- Feel free to customize the vegetables based on your preferences or what's in season.
- This dish is great for meal prep and tastes even better the next day!
- For a spicier kick, increase the sriracha or add red pepper flakes.
