Make this quick, healthy chicken and zucchini stir fry in under 20 minutes for an easy weeknight dinner.
Author:Ahazzam
Prep Time:10 min
Cook Time:10 min
Total Time:20 min
Yield:3 servings
Category:Dinner
Method:Stir Fry
Cuisine:Asian Inspired
Diet:Low Fat
Ingredients
Scale
1 pound boneless, skinless chicken breast, cut into 1-inch pieces
2 medium zucchini, halved lengthwise and sliced into 1/4-inch thick pieces
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1/4 cup low-sodium soy sauce
2 tablespoons water
1 tablespoon honey or maple syrup
1 teaspoon sesame oil
1/2 teaspoon cornstarch (optional, for thickening)
1 green onion, sliced (for garnish)
1 teaspoon sesame seeds (for garnish)
Instructions
Combine the soy sauce, water, honey, sesame oil, and cornstarch (if using) in a small bowl. Whisk until the cornstarch dissolves. Set aside.
Heat the olive oil in a large skillet or wok over medium-high heat.
Add the chicken pieces to the hot skillet. Cook for 4 to 5 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the skillet and set it aside.
Add the minced garlic and grated ginger to the same skillet. Cook for 30 seconds until fragrant.
Add the sliced zucchini to the skillet. Stir fry for 3 to 4 minutes until the zucchini is tender-crisp. Do not overcook.
Return the cooked chicken to the skillet with the zucchini.
Pour the prepared sauce mixture over the chicken and vegetables. Stir constantly for 1 to 2 minutes until the sauce thickens slightly and coats everything evenly.
Remove from heat. Garnish with sliced green onion and sesame seeds before serving.
Notes
For a low-carb option, skip the honey or maple syrup and use a keto-friendly sweetener substitute.
If you prefer a thicker sauce, increase the cornstarch to 1 1/2 teaspoons.
You can substitute chicken breast with boneless, skinless chicken thighs.