This vibrant zucchini mushroom chicken stir fry is a quick and healthy meal! With tender chicken, fresh veggies, and a savory sauce, it’s full of flavor and color.
Who knew being healthy could taste this good? I love whipping this up on busy nights—it’s ready in no time, and I can enjoy the leftovers for lunch the next day!
Key Ingredients & Substitutions
Zucchini: Zucchini brings a lovely texture and mild flavor. If you’re not a fan, yellow squash can be a fun swap! They cook similarly and add color to your dish.
Mushrooms: White mushrooms work well here, but feel free to try cremini or shiitake for a different taste. They add umami and depth to the stir fry.
Chicken: Boneless, skinless chicken breast is lean and cooks quickly. You can replace it with tofu or tempeh for a vegetarian option, or use shrimp for a different protein.
Soy Sauce: Low-sodium soy sauce or tamari keeps it lighter. If gluten-free, tamari is your best bet. For a richer flavor, coconut aminos are a tasty substitute!
Oyster Sauce: This adds depth, but if you’re avoiding it, try hoisin sauce, or just skip it and add a splash more soy sauce for flavor.
How Do I Achieve Perfectly Cooked Chicken?
Cooking chicken properly is key for a great stir fry. Here’s a simple guide:
- Cut your chicken into uniform pieces so they cook evenly.
- Heat your pan well before adding oil; this helps prevent sticking.
- Don’t overcrowd the pan! Cook in batches if necessary.
- Leave the chicken undisturbed for a couple of minutes to develop a nice golden sear.
- Check for doneness by cutting into a piece; it should be no longer pink inside.
Following these steps will help you achieve tender, juicy chicken in your stir fry every time!
Healthy Zucchini Mushroom Chicken Stir Fry
Ingredients:
- 2 medium zucchinis, sliced into half-moons
- 8 oz white mushrooms, sliced
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons olive oil or avocado oil
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, minced
- 3 tablespoons low-sodium soy sauce or tamari
- 1 tablespoon oyster sauce (optional, for more depth)
- 1 teaspoon sesame oil
- 1 teaspoon honey or maple syrup
- 1/4 cup low-sodium chicken broth or water
- 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)
- Salt and pepper, to taste
- 2 green onions, sliced thinly for garnish
- 1 tablespoon sesame seeds for garnish (white or black)
How Much Time Will You Need?
This healthy stir fry takes about 15-20 minutes to prepare and cook. It’s a quick meal that’s perfect for busy weeknights, and you can enjoy it with leftover rice or as a standalone dish!
Step-by-Step Instructions:
1. Cook the Chicken:
Heat 1 tablespoon of the oil in a large skillet or wok over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook until browned and just cooked through, about 5-6 minutes. Once cooked, remove the chicken from the pan and set it aside.
2. Sauté Aromatics:
In the same pan, add the remaining tablespoon of oil. Add the minced garlic and ginger; sauté for about 30 seconds until fragrant. This will give your stir fry a wonderful base flavor.
3. Cook the Vegetables:
Add the sliced mushrooms to the pan and sauté for 4-5 minutes until they begin to soften and release their moisture. Then, add the zucchini slices and cook for another 3-4 minutes until they’re tender but still crisp. Keep stirring occasionally!
4. Combine Everything:
Return the cooked chicken to the pan. In a small bowl, whisk together the soy sauce, oyster sauce (if using), sesame oil, honey, and chicken broth. Pour this sauce mixture over the chicken and veggies in the skillet. Stir to combine well and let everything mingle!
5. Thicken the Sauce:
Add the cornstarch slurry to the pan and stir to thicken the sauce. Cook an additional 1-2 minutes until the sauce is glossy and coats the ingredients nicely.
6. Final Touch:
Taste the stir fry and adjust the salt or pepper as needed. Remove from heat, garnish with sliced green onions and sesame seeds.
7. Serve:
Enjoy your delicious stir fry immediately, served over steamed brown rice or cauliflower rice for an even healthier meal option!
This dish is colorful, healthy, and full of flavor—perfect for both a quick dinner and a satisfying healthy lunch the next day!
FAQ for Healthy Zucchini Mushroom Chicken Stir Fry
Can I Use Other Veggies in This Stir Fry?
Absolutely! Feel free to add bell peppers, carrots, broccoli, or snap peas. Just be sure to adjust cooking times so that all vegetables remain crisp and vibrant.
Can I Make This Recipe Vegetarian?
Yes! Simply swap the chicken for tofu, tempeh, or chickpeas for a hearty protein source. You can also use vegetable broth instead of chicken broth for added flavor.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in a skillet over low heat or microwave in short intervals to avoid overcooking the veggies.
What Can I Serve This Stir Fry With?
This stir fry is great on its own, but you can serve it over steamed brown rice, quinoa, or cauliflower rice. For a fun twist, try it in lettuce wraps or over noodles!
