Easy Zucchini Mushroom Chicken Stir Fry Recipe
A quick and flavorful Easy Zucchini Mushroom Chicken Stir Fry featuring tender chicken breast, fresh zucchini, and mushrooms cooked with aromatic garlic, ginger, and a savory soy-based sauce. This healthy and delicious stir fry is perfect for busy weeknights, ready in just 20 minutes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stir Fry
- Cuisine: Asian
- Diet: Low Fat
Ingredients
Scale
Fresh Ingredients:
- 2 medium zucchinis, sliced into half-moons
- 8 oz mushrooms, sliced (cremini or button mushrooms)
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
For Cooking:
- 2 tbsp vegetable or canola oil (or any neutral oil)
- 3 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 2–3 green onions, sliced
For Flavor:
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (optional, for extra umami)
- 1 tsp sesame oil
- 1 tsp cornstarch mixed with 2 tbsp water (slurry)
- Salt and black pepper, to taste
- Sesame seeds, for garnish
Instructions
- Start with the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the chicken pieces, sprinkling them lightly with salt and pepper. Cook the chicken for about 5-6 minutes, stirring frequently until it is browned and no longer pink in the center. Remove the chicken from the skillet and set it aside on a plate.
- Sauté the Aromatics: In the same skillet, add the remaining tablespoon of oil. Toss in the minced garlic and ginger, sautéing for around 30 seconds until they become fragrant. Be careful not to burn them!
- Add the Vegetables: Now, add the sliced mushrooms and zucchini to the skillet. Stir-fry these for about 4-5 minutes until the mushrooms and zucchini are tender but still have a nice crispness to them.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet. Pour in the soy sauce, oyster sauce (if using), and sesame oil. Stir everything together to coat the chicken and vegetables in the salty sauce.
- Thicken the Sauce: Now, take the cornstarch slurry you prepared earlier and pour it into the skillet. Stir quickly to mix it in. Cook for another 1-2 minutes, allowing the sauce to thicken up a bit.
- Final Touches: Stir in the sliced green onions and taste the mixture, adding more salt and pepper if needed. Remove the skillet from the heat and prepare to serve.
- Serve and Enjoy: Transfer the stir fry to plates or a serving dish. Garnish with sesame seeds for that extra touch. Serve hot over steamed rice or noodles for a complete meal!
Notes
- For extra umami flavor, do not omit the oyster sauce, but it can be left out for a milder taste.
- Use any neutral oil with a high smoke point such as canola, vegetable, or peanut oil for best frying results.
- Adjust the thickness of the sauce by varying the amount of cornstarch slurry.
- Serve immediately to enjoy the crispness of the vegetables.
- For a gluten-free version, substitute soy sauce with tamari and ensure oyster sauce is gluten-free.
- Leftovers can be refrigerated for up to 2 days and reheated gently.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 75 mg
Keywords: zucchini chicken stir fry, mushroom chicken stir fry, quick chicken dinner, healthy stir fry, easy chicken recipes
