This easy stir fry brings together juicy chicken, fresh zucchini, and tasty mushrooms in a colorful mix. It’s quick to make and perfect for busy nights when you want something healthy!
No need to worry about fancy techniques here, just chop, toss, and sizzle! I love to serve it over rice or noodles for a complete meal. Enjoying a tasty dinner has never been simpler!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breast is perfect here, but you can use thighs for more flavor. If you’re looking for a lighter option, try tofu or tempeh instead.
Zucchini: Fresh zucchini adds great texture and mild flavor. You can swap in yellow squash if zucchini isn’t available. For a low-carb option, use bell peppers or cauliflower instead.
Mushrooms: Button or cremini are my favorites for added earthiness. If you want something different, try shiitake or even canned mushrooms in a pinch. Keep in mind canned mushrooms won’t have the same texture.
Oils: Vegetable or olive oil works well for sautéing, but if you love flavor, try using sesame oil for cooking. Just be careful not to use too much, as it has a strong taste.
Sauces: Soy sauce is essential for that umami flavor. If you need a gluten-free option, use tamari. The oyster sauce adds depth, but it’s okay to skip it if you want to keep it vegetarian.
How Can I Ensure Everyone Gets Their Ingredients Cooked Perfectly?
To make sure everything cooks evenly and comes together nicely, follow these tips:
- Slice the chicken and vegetables into uniform sizes. This ensures they cook at similar rates.
- Don’t overcrowd the pan. If you have too much food, it will steam instead of stir-fry. Cook in batches if needed.
- Always heat the oil before adding ingredients. This helps them sear and develop flavor.
- Cook the chicken until it’s nearly done before adding veggies. The chicken should be pale, not pink.
Finally, be quick with your stirring! Keep the ingredients moving to prevent sticking and burning.
Easy Zucchini Mushroom Chicken Stir Fry
Ingredients You’ll Need:
- 1 lb (450g) boneless, skinless chicken breast, thinly sliced
- 2 medium zucchinis, sliced into half-moons
- 8 oz (225g) mushrooms, sliced (button or cremini)
- 3 cloves garlic, minced
- 1 small onion, thinly sliced
- 2 tbsp vegetable oil or olive oil
- 3 tbsp soy sauce
- 1 tbsp oyster sauce (optional)
- 1 tsp sesame oil
- 1 tsp cornstarch mixed with 2 tbsp water (optional, for thickening)
- 1/2 tsp ground black pepper
- 1/2 tsp sugar (optional, balances flavors)
- Green onions or sesame seeds for garnish (optional)
How Much Time Will You Need?
This stir fry takes about 10 minutes to prep and 15 minutes to cook, making it a quick dish to whip up in just 25 minutes! Perfect for busy weeknights when you want something delicious without spending hours in the kitchen.
Step-by-Step Instructions:
1. Prepare the Ingredients:
Start by slicing the chicken breast into thin strips. Wash the zucchinis and cut them into half-moons. Slice the mushrooms, mince the garlic, and thinly slice the onion. Having everything ready before cooking will make the process much smoother!
2. Cook the Chicken:
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook, stirring frequently until the chicken turns white and is nearly cooked through (about 5-6 minutes). Once done, remove the chicken from the pan and set it aside on a plate.
3. Sauté the Onions and Garlic:
In the same pan, add the remaining tablespoon of oil. Toss in the sliced onions and minced garlic, sautéing them together until fragrant and the onions become translucent, which should take about 2 minutes.
4. Add the Mushrooms:
Next, add the sliced mushrooms to the pan. Cook for around 4 minutes, stirring occasionally, until the mushrooms start to soften and release their juices.
5. Toss in the Zucchini:
Once the mushrooms are ready, add the zucchini slices to the pan. Cook everything together for another 3-4 minutes until the zucchini is tender yet still retains some crunch.
6. Combine With Chicken:
Return the cooked chicken back to the skillet with the vegetables. Stir everything together until well mixed.
7. Prepare the Sauce:
In a small bowl, whisk together the soy sauce, oyster sauce (if using), sesame oil, black pepper, and sugar. This flavorful sauce is the secret to a great stir fry!
8. Add the Sauce:
Pour the sauce mixture over the chicken and vegetables in the pan. Stir well to coat all the ingredients evenly.
9. Thicken the Sauce (Optional):
If you prefer a thicker sauce, mix the cornstarch with water to form a slurry, then stir it into the stir fry. Let it cook for an additional 1-2 minutes until the sauce thickens up nicely.
10. Final Touches:
Taste and adjust the seasoning with more soy sauce or spices if needed. Once satisfied, remove the pan from the heat.
11. Garnish:
To finish, sprinkle chopped green onions or sesame seeds on top for some extra flair and crunch.
12. Serve:
Dish out your stir fry hot over steamed rice or noodles for a complete meal. Enjoy your quick, healthy, and tasty zucchini mushroom chicken stir fry!
FAQ for Easy Zucchini Mushroom Chicken Stir Fry
Can I Use Other Proteins Besides Chicken?
Absolutely! You can substitute chicken with turkey, shrimp, or tofu for a vegetarian option. Just adjust the cooking time accordingly—shrimp cooks quickly while tofu may need a little longer to crisp up if using firm tofu.
What Can I Substitute for Soy Sauce for a Gluten-Free Option?
If you need a gluten-free option, use tamari instead of soy sauce. It has a similar flavor profile and works perfectly in this recipe.
How Do I Store Leftovers?
Store any leftover stir fry in an airtight container in the fridge for up to 3 days. For best results, reheat gently in a skillet over low heat or in the microwave until warmed through.
Can I Make This Recipe Ahead of Time?
You can prep the ingredients in advance! Slice the chicken and vegetables, and store them in the fridge. Just cook them fresh when you’re ready to eat—this will keep everything crisp and delicious!
