This Easy Zucchini Mushroom Chicken Stir Fry is colorful and tasty! Packed with juicy chicken, fresh zucchini, and earthy mushrooms, it’s a fantastic weeknight meal.
Chopping is my favorite part—it’s like a mini workout! Plus, it all cooks quickly in one pan, which makes for easy clean-up. Dinner just got a whole lot simpler!
Key Ingredients & Substitutions
Zucchini: Fresh zucchini gives a nice crunch and mild flavor. If you can’t find it, yellow squash is a great alternative that works well in stir fries.
Mushrooms: You can use white or cremini mushrooms for this dish. If you’re looking for a stronger flavor, shiitake mushrooms can be a fantastic substitute.
Chicken: While boneless, skinless chicken breast is great for this recipe, you could easily swap it for chicken thighs or even tofu for a vegetarian option.
Oils: Vegetable oil is versatile, but olive oil adds a lovely taste. For a touch of flavor, sesame oil is a nice alternative if you’re looking for something unique.
Sauces: The soy sauce is essential for flavor, but if you need a gluten-free version, you can use tamari. The oyster and hoisin sauces are optional but add depth—try mushroom sauce as a substitute if needed.
How Do I Get the Chicken Perfectly Cooked?
Getting the chicken just right can be tricky, but a few simple steps can help. Make sure to cut the chicken into evenly sized pieces; this helps it cook uniformly.
- Heat your pan well before adding the chicken. A hot skillet helps get a nice sear.
- Don’t overcrowd the pan! Cook in batches if needed to avoid steaming the chicken.
- Stir continually, checking for the internal temperature to reach 165°F. This ensures the chicken is juicy and safe to eat!
Easy Zucchini Mushroom Chicken Stir Fry
Ingredients You’ll Need:
For the Stir Fry:
- 2 medium zucchinis, sliced into 1/4-inch rounds
- 8 oz mushrooms, sliced (white or cremini)
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 2 tbsp vegetable oil (or olive oil)
- 3 cloves garlic, minced
- 1/2 inch fresh ginger, minced (optional)
For the Sauce:
- 3 tbsp soy sauce
- 1 tbsp oyster sauce (optional, but recommended)
- 1 tbsp hoisin sauce (optional)
- 1 tsp cornstarch mixed with 2 tbsp water (for thickening)
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes (optional, for heat)
- Salt to taste
For Garnish:
- Fresh rosemary or parsley for garnish (or green onions)
How Much Time Will You Need?
This delicious stir fry takes about 15 minutes of prep time and 10 minutes of cooking time. In about 25 minutes, you’ll have a joyful, healthy meal ready to serve!
Step-by-Step Instructions:
1. Prepare Your Ingredients:
Before you start cooking, slice the zucchinis and mushrooms, mince the garlic and ginger, and cut the chicken into bite-sized pieces. Having everything ready makes the cooking process smooth and easy!
2. Cook the Chicken:
In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat. Once hot, add the chicken pieces and season lightly with salt and pepper. Stir fry for about 5-6 minutes until the chicken is cooked through and no longer pink. Remove the chicken from the pan and set it aside.
3. Sauté Garlic and Ginger:
In the same pan, add the remaining tablespoon of oil. Toss in the minced garlic and ginger, stir frying for about 30 seconds until fragrant. Be careful not to burn them!
4. Add Mushrooms:
Next, add the sliced mushrooms to the pan. Stir fry for 3-4 minutes until they start to soften. The smell will be delightful!
5. Toss in Zucchini:
Add the sliced zucchini to the pan and continue to stir fry for another 3-4 minutes. You want the zucchini to be tender yet still have a slight crispness.
6. Combine Everything:
Now it’s time to return the cooked chicken back to the pan with the veggies. Pour in the soy sauce, oyster sauce, and hoisin sauce, stirring to combine all the ingredients nicely.
7. Thicken the Sauce:
Stir in the cornstarch slurry (cornstarch mixed with water) and cook for another 1-2 minutes until the sauce thickens, coating the chicken and vegetables evenly.
8. Finish and Serve:
If you like a little heat, add red pepper flakes. Taste and adjust the seasoning with salt or pepper if needed. Remove from heat, garnish with fresh rosemary or parsley, and serve hot. This stir fry is wonderful over cooked rice or noodles!
Enjoy this quick and flavorful zucchini mushroom chicken stir fry that is perfect for a healthy weeknight dinner!
Easy Zucchini Mushroom Chicken Stir Fry FAQ
Can I Use Other Vegetables in This Stir Fry?
Absolutely! Feel free to add or substitute with other vegetables like bell peppers, carrots, snap peas, or broccoli. Just make sure to adjust the cooking times so that everything is tender but not overcooked.
Can I Make This Recipe Dairy-Free?
Yes, this recipe is already dairy-free! Just be sure to check the labels on your sauces, as some brands may include dairy products. The soy sauce, oyster sauce, and hoisin sauce are typically free of dairy.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally for even heating.
What Can I Serve with This Stir Fry?
This stir fry is delicious served over steamed rice, quinoa, or noodles. For a low-carb option, you can also serve it on a bed of lettuce or alongside a fresh salad.
