Zucchini Mushroom Chicken Stir Fry is a quick, vibrant, and wholesome dish that’s perfect for busy weeknights. Tender slices of chicken breast are stir-fried until golden and juicy. They are then tossed with earthy mushrooms and crisp-tender zucchini. Everything is mixed in a savory, garlicky sauce. Every bite is packed with fresh flavor. It has satisfying textures. This makes it a lighter yet deeply comforting meal. It’s ready in under 30 minutes.
This dish combines the natural sweetness of zucchini with the umami depth of mushrooms. It also features the rich flavor of seasoned chicken. A simple soy-based stir-fry sauce ties everything together. It coats the ingredients with a glossy finish. This finish pairs beautifully with steamed rice, noodles, or even cauliflower rice for a low-carb choice.
If you’re looking for a healthy weeknight dinner, this Zucchini Mushroom Chicken Stir Fry is for you. It’s also perfect if you need a flavorful meal-prep idea. If you need a crowd-pleasing stir fry, this versatile recipe won’t disappoint. You’ll want to keep it in your regular rotation. It’s easy to change with your favorite vegetables and sauces. It tastes just as delicious the next day. Leftovers become a welcome treat.
This easy Zucchini Mushroom Chicken Stir Fry recipe is bursting with flavor in each and every bite! All you need is one skillet, 20 minutes, and just a handful of pantry ingredients.
INGREDIENTS for Zucchini Mushroom Chicken Stir Fry
- ▢ 1 pound boneless skinless chicken breasts, cut into bite sized cubes (you can also use boneless, skinless chicken thighs)
- ▢ 2 tablespoons cornstarch
- ▢ 2 tablespoons vegetable oil
- ▢ 2 tablespoon ginger garlic paste
- ▢ 8 ounces white button mushrooms, thinly sliced
- ▢ 1 zucchini, sliced into ¼-inch thick half moons
- ▢ 3 tablespoons low sodium soy sauce
- ▢ 1 tablespoon rice vinegar
- ▢ sprinkle of toasted sesame seed oil, for garnish, optional
- ▢ sesame seeds, for garnish
- ▢ scallions, for garnish
INSTRUCTIONS for Making Zucchini Mushroom Chicken Stir Fry
- Place chicken pieces in a bowl and sprinkle with cornstarch; toss to coat.
- Heat vegetable oil in a large skillet or a wok set over medium-high heat. Add chicken pieces to the hot oil. Cook for 6 to 8 minutes. Make sure the chicken is browned on both sides and cooked through.
- Remove chicken from wok or skillet and set aside.
- Turn down heat to medium-low. Add ginger garlic paste to the skillet. Cook and stir for 15 seconds or just until fragrant.
- Turn up the heat to medium-high. Stir in the mushrooms and zucchini. Cook for 4 minutes or until fork tender and browned. Stir often.
- In the meantime, in a small mixing bowl, whisk together soy sauce and rice vinegar.
- Stir chicken back into the skillet.
- Add in the prepared soy sauce and stir to coat chicken and veggies.
- Stir and cook for 30 seconds to 1 minute, or until everything is heated through and sauce has slightly thickened.
- Remove from heat; sprinkle with sesame oil and sesame seeds.
- Garnish with scallions and serve.
Serving suggestions for Zucchini Mushroom Chicken Stir Fry:
- Serve it over steamed jasmine rice, brown rice, or basmati rice for a satisfying and whole meal.
- For a low-carb choice, pair it with cauliflower rice or zucchini noodles (zoodles) to keep it light and veggie-focused.
- Toss the stir fry with cooked rice noodles or udon noodles to turn it into a hearty noodle bowl.
- Add a sprinkle of toasted sesame seeds on top right before serving. Sprinkle chopped green onions for extra flavor and crunch.
- Pair with a simple side dish like Asian cucumber salad or miso soup to round out the meal.
- Finish with a drizzle of sriracha, chili oil, or sesame oil if you enjoy extra flavor or heat.
Substitute for Zucchini Mushroom Chicken Stir Fry Ingredients
- Chicken: Chicken breasts and chicken thighs are both commonly used in stir-fry dishes. The main difference between the two cuts of chicken is the amount of fat they contain. Chicken breasts are leaner and have less fat. Chicken thighs are slightly fattier. They have more flavor but will take a minute or two longer to cook through.
- Zucchini and Mushrooms: Again, keeping with the original recipe, I suggest cutting the zucchini into 1/4-inch thick half-moons. Slice the mushrooms to be about the same size.
- Stir Fry Vegetables: If you don’t want to use mushrooms and zucchini, you can substitute them. Use sliced bell peppers, broccoli florets, snap peas or snow peas, onions, etc.
- Rice Vinegar: Rice vinegar is a type of vinegar made from fermented rice. It is a popular ingredient in Asian cuisine. If you can’t find rice vinegar, use white vinegar as a substitute. Apple cider vinegar is also suitable.
HOW TO STORE LEFTOVERS
- Store completely cooled chicken and veggies in an airtight container. Keep them in the fridge for 2 to 3 days.
Notes and Tips for making the best Zucchini Mushroom Chicken Stir Fry:
- Slice evenly: Cut the chicken, zucchini, and mushrooms into similar-sized pieces to make sure they cook evenly and quickly.
- High heat is key: Stir-fry over medium-high to high heat to sear the chicken and keep the vegetables crisp-tender.
- Don’t overcrowd the pan: Cook the chicken in batches if needed. Overcrowding can cause steaming instead of stir-frying, making the veggies soggy.
- Pat chicken dry: Before cooking, pat the chicken dry with paper towels to help it brown better.
- Use fresh garlic and ginger: They add a deeper, more authentic flavor to the stir fry.
- Adjust the sauce. Taste the sauce before adding it to the pan. Adjust salt, sweetness, or heat to your liking.
- Add a splash of water. If the stir fry looks too dry, add 1–2 tablespoons of water. You can also use broth to loosen the sauce.
- Meal prep friendly: This dish stores well for up to 4 days. It can be reheated easily. This makes it perfect for weekly lunches.
- Optional garnish: Top with sesame seeds, sliced green onions, or a squeeze of lime for extra flavor and presentation.
Video
Frequently Asked Questions (FAQs)
1. Can I use chicken thighs instead of chicken breast?
Yes! Chicken thighs are juicier and add more flavor. Just slice them thinly and cook them the same way as chicken breast.
2. How do I keep the zucchini from getting soggy?
Cook zucchini over medium-high heat and avoid overcooking. Stir-fry quickly so they stay crisp-tender and don’t release too much moisture.
3. Can I make this stir fry ahead of time?
Yes, it’s great for meal prep. Store in an airtight container in the fridge for up to 4 days. Reheat in a skillet or microwave before serving.
4. What can I serve with this stir fry?
It pairs perfectly with steamed jasmine rice, brown rice, noodles, or even cauliflower rice for a low-carb choice.
5. Can I add other vegetables to this recipe?
Absolutely! Bell peppers, snap peas, carrots, or broccoli all work well in this stir fry. Just adjust the cooking time based on the veggies you add.
6. Is this recipe gluten-free?
It can be! Simply swap regular soy sauce for a gluten-free choice like tamari or coconut aminos.
7. Can I make it spicy?
Yes, add chili flakes, sriracha, or sliced fresh chili peppers to the sauce for a spicy kick.
Zucchini Mushroom Chicken Stir Fry
Zucchini Mushroom Chicken Stir Fry is a quick, vibrant, and wholesome dish that’s perfect for busy weeknights. Tender slices of chicken breast are stir-fried until golden and juicy, then tossed with earthy mushrooms and crisp-tender zucchini in a savory, garlicky sauce. Every bite is packed with fresh flavor and satisfying textures, making it a lighter yet deeply comforting meal that’s ready in under 30 minutes.
Ingredients
- 1-pound boneless skinless chicken breasts, cut into bite sized cubes (you can also use boneless, skinless chicken thighs)
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 2 tablespoons ginger garlic paste
- 8 ounces white button mushrooms, thinly sliced
- 1 zucchini, sliced into ¼-inch-thick half moons
- 3 tablespoons low sodium soy sauce
- 1 tablespoon rice vinegar
- sprinkle of toasted sesame seed oil, for garnish, optional
- sesame seeds, for garnish
- scallions, for garnish
Instructions
- Place chicken pieces in a bowl and sprinkle with cornstarch; toss to coat.
- Heat vegetable oil in a large skillet or a wok set over medium-high heat. Add chicken pieces to the hot oil. Cook for 6 to 8 minutes. Make sure the chicken is browned on both sides and cooked through.
- Remove chicken from wok or skillet and set aside.
- Turn down heat to medium-low. Add ginger garlic paste to the skillet. Cook and stir for 15 seconds or just until fragrant.
- Turn up the heat to medium-high. Stir in the mushrooms and zucchini. Cook for 4 minutes or until fork tender and browned. Stir often.
- In the meantime, in a small mixing bowl, whisk together soy sauce and rice vinegar.
- Stir chicken back into the skillet.
- Add in the prepared soy sauce and stir to coat chicken and veggies.
- Stir and cook for 30 seconds to 1 minute, or until everything is heated through and sauce has slightly thickened.
- Remove from heat, sprinkle with sesame oil and sesame seeds.
- Garnish with scallions and serve.
Notes
- Slice evenly: Cut the chicken, zucchini, and mushrooms into similar-sized pieces to make sure they cook evenly and quickly.
- High heat is key: Stir-fry over medium-high to high heat to sear the chicken and keep the vegetables crisp-tender.
- Don’t overcrowd the pan: Cook the chicken in batches if needed. Overcrowding can cause steaming instead of stir-frying, making the veggies soggy.
- Pat chicken dry: Before cooking, pat the chicken dry with paper towels to help it brown better.
- Use fresh garlic and ginger: They add a deeper, more authentic flavor to the stir fry.
- Adjust the sauce. Taste the sauce before adding it to the pan. Adjust salt, sweetness, or heat to your liking.
- Add a splash of water. If the stir fry looks too dry, add 1–2 tablespoons of water. You can also use broth to loosen the sauce.
- Meal prep friendly: This dish stores well for up to 4 days. It can be reheated easily. This makes it perfect for weekly lunches.
- Optional garnish: Top with sesame seeds, sliced green onions, or a squeeze of lime for extra flavor and presentation.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 118Total Fat: 8gSaturated Fat: 1gUnsaturated Fat: 7gSodium: 51mgCarbohydrates: 11gFiber: 3gSugar: 4gProtein: 3g
**Nutritional information on HRCookery is provided as a courtesy. We can't guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.
30 April 2023 at 7:24 PM[…] Zucchini Mushroom Chicken Stir Fry — HRCookery […]