This Easy Zucchini Mushroom Chicken Stir Fry is a colorful dish packed with juicy chicken, fresh zucchini, and mushrooms. Quick to make, it’s perfect for busy weeknights!
If you’re like me and love a one-pan meal, this stir fry is a dream. Just toss everything together for a tasty dinner without much cleanup. Yum!
I appreciate that it’s not only easy to prepare but also fun to switch up the veggies based on what I have at home. Get creative with this one—it’s hard to mess up!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are perfect for this stir fry, as they cook quickly and soak up flavors well. You can substitute with chicken thighs for a juicier option or use tofu for a vegetarian choice.
Zucchini: Fresh zucchini adds great texture and flavor. If zucchini isn’t available, try bell peppers or snap peas for crunch and color instead.
Mushrooms: Cremini mushrooms are my go-to for their deeper flavor. However, button mushrooms or shiitake will work beautifully too. Just pick what you like best!
Soy Sauce: Regular soy sauce is a staple, but tamari is a great gluten-free option. If you’re looking for less sodium, low-sodium soy sauce is available too.
Garlic and Ginger: These ingredients bring a wonderful aroma and flavor to the dish. Fresh is best! If needed, you can use garlic powder or ground ginger as a quick substitute, but the fresh taste is worth it.
How Do I Get the Chicken Perfectly Cooked?
Cooking the chicken correctly without overdoing it is crucial for a stir fry. Here’s how to get it just right:
- Make sure the oil is hot before adding the chicken. This helps sear the outside while keeping it juicy inside.
- Stir-fry the chicken in a single layer for best results. Avoid overcrowding the pan, as this can steam the chicken instead of searing it.
- Cook until golden brown and no longer pink, about 5-6 minutes. If unsure, cut a piece to check!
By following these steps, you’ll have tender, flavorful chicken in your stir fry every time!
Easy Zucchini Mushroom Chicken Stir Fry
Ingredients You’ll Need:
- Chicken: 1 lb (450g) boneless, skinless chicken breast, cut into bite-sized pieces
- Veggies: 1 medium zucchini, sliced into half-moons
- 8 oz (225g) mushrooms, sliced (such as cremini or button)
- For Stir-Frying: 2 tablespoons vegetable oil (or any neutral oil)
- Flavor Base: 3 cloves garlic, minced
- 1 teaspoon fresh ginger, minced
- Sauces: 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon oyster sauce (optional)
- 1 tablespoon hoisin sauce (optional for sweetness)
- Finishing Touch: 1 teaspoon sesame oil
- Thickening Agent: 1 teaspoon cornstarch mixed with 2 tablespoons water
- For Garnish: 2 green onions, sliced
- 1 tablespoon toasted sesame seeds
- Salt and black pepper to taste
How Much Time Will You Need?
This quick and delicious stir fry will take around 20 minutes in total. That includes about 5 minutes of prep time for chopping and slicing, plus another 15 minutes for cooking! Perfect for those busy weeknight dinners!
Step-by-Step Instructions:
1. Cook the Chicken:
In a large skillet or wok, heat one tablespoon of vegetable oil over medium-high heat. Once it’s hot, add the chicken pieces and season with a pinch of salt and pepper. Stir-fry for about 5-6 minutes until the pieces are golden brown and cooked through. Once done, remove the chicken from the pan and set it aside.
2. Sauté the Aromatics:
In the same skillet, add another tablespoon of oil. Toss in the minced garlic and ginger, stirring for about 30 seconds until fragrant. You’ll really start smelling the deliciousness at this point!
3. Add the Veggies:
Next, add the sliced mushrooms. Cook for about 3-4 minutes until they’re softened and starting to release their juices. Then, add the zucchini slices and stir-fry for an additional 3-4 minutes until they are tender but still have a nice crunch.
4. Combine and Thicken:
Now, return the cooked chicken to the skillet. Pour in the soy sauce, oyster sauce, hoisin sauce (if you’re using it), and sesame oil. Mix everything together. Then add the cornstarch slurry (the cornstarch mixed with water) and stir well. Let it cook for another minute or so until the sauce thickens and nicely coats the chicken and vegetables.
5. Final Touches:
Give it a taste! If it needs more seasoning, feel free to add salt and pepper as needed. Once you’re happy with the flavor, remove the stir fry from the heat.
6. Garnish and Serve:
Garnish with sliced green onions and toasted sesame seeds. Serve the stir fry hot over steamed rice or noodles, and enjoy this quick, healthy, and flavorful meal!
Enjoy cooking this easy dish! It’s as tasty as it is simple!
Frequently Asked Questions (FAQ)
Can I Substitute the Chicken with Another Protein?
Absolutely! You can replace the chicken with tofu for a vegetarian option or use shrimp for a seafood twist. Just make sure to adjust the cooking time accordingly—shrimp cooks quickly, while tofu may need a little longer to get crispy if you’re using firm tofu.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to eat, you can reheat them in a skillet over medium heat or in the microwave until warmed through. If it seems dry, add a splash of water or extra sauce to moisten it.
Can I Use Other Vegetables?
Definitely! Feel free to mix and match with your favorite vegetables. Bell peppers, broccoli, snap peas, or carrots all make great additions. Just be mindful of the cooking times; firmer veggies may need a little longer to cook.
What Can I Serve with This Stir Fry?
This stir fry pairs beautifully with steamed rice, quinoa, or noodles. You could also serve it over cauliflower rice for a lower-carb option or alongside a fresh salad for added crunch!
