introduction
Looking for a vibrant and delicious dinner option? This Zucchini Mushroom Chicken Stir Fry is just the dish you need! Packed with fresh vegetables, tender chicken, and a flavorful sauce, this stir fry brings together wholesome ingredients in a simple, one-pan dinner that your whole family will love.
Why You’ll Love This Zucchini Mushroom Chicken Stir Fry:
- Flavorful & Savory: The combination of garlic, ginger, and soy sauce adds a burst of flavor that elevates the dish.
- Quick & Easy: Ready in just 30 minutes, making it perfect for busy weeknight dinners.
- Meal Prep Friendly: Great for meal prep! You can chop the veggies and marinate the chicken ahead of time.
- Family Favorite: The colorful vegetables and tender chicken make it appealing to both kids and adults.
- Gluten-Free Option: Easily make this dish gluten-free by substituting soy sauce with tamari.
Ingredients Needed
Protein
- 1 lb (about 500g) chicken breast, thinly sliced
Vegetables
- 2 medium zucchinis, sliced into half-moons
- 8 oz (about 225g) mushrooms, sliced
- 1 red bell pepper, sliced
- 4 cloves garlic, minced
- 1 tablespoon freshly grated ginger
Sauce
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1/4 cup chicken broth
Cooking
- 2 tablespoons vegetable oil
- 2 tablespoons cornstarch (divided: 1 tbsp for chicken, 1 tbsp for sauce)
Seasoning
- Salt and black pepper to taste
Garnish
- 2 green onions, chopped
Serving
- Cooked rice or noodles for serving
Step-by-Step Instructions
- In a medium bowl, combine sliced chicken breast with 1 tablespoon soy sauce, 1 tablespoon cornstarch, salt, and black pepper. Mix well and set aside to marinate for about 15 minutes.
- In a large pan or wok, heat 1 tablespoon vegetable oil over medium-high heat. Add the marinated chicken pieces and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
- In the same pan, add the remaining 1 tablespoon of vegetable oil. Add minced garlic and grated ginger, sauté for about 30 seconds until fragrant.
- Add sliced mushrooms and cook for 3-4 minutes until they start to soften.
- Add sliced zucchinis and red bell pepper to the pan. Stir-fry for another 3-4 minutes, until the vegetables are tender-crisp.
- In a small bowl, mix together 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon cornstarch, and 1/4 cup chicken broth. Stir until smooth.
- Return the cooked chicken to the pan, and pour the prepared sauce over the chicken and vegetables. Stir well to combine, and let the sauce thicken for about 1-2 minutes.
- Garnish with chopped green onions before serving. Serve the stir-fry over cooked rice or noodles.
Serving Suggestions Zucchini Mushroom Chicken Stir Fry
Pair this stir fry with steamed jasmine rice or serve it over a bed of noodles. You can also enjoy it with a side of spring rolls or a fresh cucumber salad for a complete meal.
Tips for Success Zucchini Mushroom Chicken Stir Fry
- Prep Ahead: Chop your veggies and marinate the chicken the night before for a quick dinner option.
- High Heat: Ensure your pan is hot enough before adding the chicken to achieve a nice sear.
- Don’t Overcrowd: Stir-fry in batches if necessary to avoid steaming the ingredients.
- Fresh Veggies: Use seasonal vegetables for the best flavor and nutrition.
- Adjust to Taste: Feel free to customize the sauce ingredients based on your flavor preferences.
variation
Want to mix things up? You can add other vegetables such as broccoli, snap peas, or carrots for extra color and nutrition.
FAQs
Can I use frozen chicken for this recipe?
Yes, but it’s best to thaw the chicken completely before marinating to ensure even cooking.
What can I use instead of chicken?
You can substitute chicken with tofu or shrimp for a delicious twist.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or microwave before serving.
Zucchini Mushroom Chicken Stir Fry
This vibrant and delicious Zucchini Mushroom Chicken Stir Fry is packed with fresh vegetables and tender chicken, all complemented by a flavorful sauce, making it a perfect quick dinner option for the whole family!
Ingredients
Method
Preparation
- In a medium bowl, combine sliced chicken breast with 1 tablespoon soy sauce, 1 tablespoon cornstarch, salt, and black pepper. Mix well and set aside to marinate for about 15 minutes.
Cooking
- In a large pan or wok, heat 1 tablespoon vegetable oil over medium-high heat. Add the marinated chicken pieces and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
- In the same pan, add the remaining 1 tablespoon of vegetable oil. Add minced garlic and grated ginger, sauté for about 30 seconds until fragrant.
- Add sliced mushrooms and cook for 3-4 minutes until they start to soften.
- Add sliced zucchinis and red bell pepper to the pan. Stir-fry for another 3-4 minutes, until the vegetables are tender-crisp.
- In a small bowl, mix together 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon cornstarch, and 1/4 cup chicken broth. Stir until smooth.
- Return the cooked chicken to the pan, and pour the prepared sauce over the chicken and vegetables. Stir well to combine, and let the sauce thicken for about 1-2 minutes.
- Garnish with chopped green onions before serving. Serve the stir-fry over cooked rice or noodles.
Notes
Great for meal prep! Chop the veggies and marinate the chicken ahead of time for a quick dinner option. Ensure your pan is hot enough before adding the chicken to achieve a nice sear. You can mix in other vegetables such as broccoli or snap peas for extra nutrition.
