This Zucchini Mushrooms Chicken Stir Fry is a fast, healthy, and flavorful dinner that rivals your favorite takeout. Tender pieces of chicken are pan-seared to golden perfection and tossed with earthy mushrooms and fresh zucchini in a savory soy-ginger sauce.
With a perfect balance of protein and vegetables coated in a glossy, garlic-infused sauce, this dish is an easy weeknight win.
Recipe Details
- Flavor Profile: This stir fry is savory and umami-rich thanks to the soy sauce and crimini mushrooms, with a nutty undertone from the sesame oil and a hint of sweetness from the sugar.
- Texture: The chicken gets a light, crisp coating from the cornstarch, while the zucchini and mushrooms remain tender-crisp rather than mushy.
- Time: 10 minutes prep, 15 minutes cook time.
- Difficulty: Easy. It moves quickly, so having your ingredients prepped is key.
What You’ll Need
To make this recipe, you will need a large skillet or wok to cook the ingredients over high heat. The ingredient list relies on lean chicken breasts, fresh produce like zucchini and mushrooms, and a collection of pantry staples to create the simple homemade stir fry sauce.
Ingredient Notes
- Chicken Breasts – Boneless and skinless breasts are best here. Cutting them into thin, bite-sized slices helps them cook quickly and evenly.
- Cornstarch – Tossing the chicken in cornstarch not only helps brown the meat but also thickens the sauce slightly once everything is combined.
- Crimini Mushrooms – Also known as baby bellas, these have a deeper, earthier flavor than white button mushrooms, though white mushrooms work too.
- Zucchini – Fresh zucchini adds a mild flavor and nice texture. Slicing them into half-moons ensures they cook through without falling apart.
- Sesame Oil – This adds a distinct nutty aroma that defines the stir-fry flavor profile.
- Ginger and Garlic – Fresh minced garlic and ginger provide the aromatic base. If you don’t have fresh ginger, ground ginger is a suitable substitute.
- Soy Sauce – The salty, savory base of the sauce.
- Rice Vinegar – Adds a touch of acidity to balance the salty soy sauce and sweet sugar.
Add-ins and Substitutions
- Vegetables – You can easily bulk this up with bell peppers, broccoli florets, or snap peas. Add them at the same time as the mushrooms.
- Spice – If you like heat, add a teaspoon of Sriracha or a pinch of red pepper flakes to the sauce mixture.
- Protein – This method works well with pork tenderloin or shrimp (adjust cooking times accordingly).
How to Make Zucchini Mushrooms Chicken Stir Fry
- Coat the Chicken: Toss the sliced chicken breasts with the cornstarch until they are evenly coated.
- Heat the Pan: Heat the vegetable oil (or canola) and sesame oil in a large pan or skillet.
- Brown the Chicken: Add the chicken to the hot pan and cook on medium-high heat until browned on both sides, about 2-3 minutes on each side.
- Remove Chicken: Remove the chicken from the pan and set it aside on a plate. Turn the heat up to high.
- Cook Vegetables: Add in the sliced crimini mushrooms and sliced zucchini. Cook until they start to brown.
- Add Aromatics: Add the minced garlic and minced ginger. Cook and stir for 30 seconds until fragrant.
- Soften Veggies: Cook for another 2-3 minutes as the vegetables soften a little.
- Combine: Add the cooked chicken back into the pan and stir to coat everything together.
- Sauce and Serve: Add in the soy sauce, sugar, and rice vinegar. Stir well to coat the chicken and vegetables in the sauce. Serve immediately with Perfect Brown Rice.
Pro Tip: Make sure your pan is very hot before adding the vegetables. High heat allows the mushrooms and zucchini to sear and brown rather than steam in their own juices, keeping the texture appetizing.
Recipe Tips
- Don’t Overcrowd: When browning the chicken, ensure the pieces aren’t piled on top of each other. You may need to do this in two batches depending on the size of your pan.
- Prep Ahead: Stir-frying happens fast. Have your veggies chopped and your sauce ingredients measured out before you turn on the stove.
- Uniform Slicing: Cut your zucchini and mushrooms into uniform sizes so they finish cooking at the same time.
FAQs
- Can I make this gluten-free? Yes, simply substitute the soy sauce with Tamari or coconut aminos, and ensure your cornstarch is certified gluten-free.
- Can I use chicken thighs? Absolutely. Boneless skinless chicken thighs are a great option and will stay very juicy.
- How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Serving Suggestions
- Rice: As suggested, this is delicious served over Perfect Brown Rice or white jasmine rice.
- Noodles: Toss the stir fry with soba noodles or rice noodles for a different texture.
- Low Carb: Serve over cauliflower rice or spaghetti squash for a lighter meal.
Make This Recipe in Advance
- Prep: You can slice the chicken and vegetables earlier in the day and store them separately in the fridge.
- Sauce: You can mix the soy sauce, vinegar, and sugar in a small jar ahead of time.
- Fresh is Best: Stir fries are best enjoyed immediately while the vegetables are crisp, but leftovers reheat well in a skillet or microwave.
Zucchini Mushrooms Chicken Stir Fry
- Total Time: 25 minutes
- Yield: 4 Servings 1x
Description
This Zucchini Mushrooms Chicken Stir Fry is a fast, healthy, and flavorful dinner that rivals your favorite takeout. Tender pieces of chicken are pan-seared to golden perfection and tossed with earthy mushrooms and fresh zucchini in a savory soy-ginger sauce. With a perfect balance of protein and vegetables coated in a glossy, garlic-infused glaze, this dish is an easy weeknight win ready in under 30 minutes.
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into thin bite-sized slices
- 3 tablespoons cornstarch
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 8 ounces crimini mushrooms, sliced
- 1 medium zucchini, cut in half lengthwise, then into ½-inch slices
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons sugar
- 3 cloves garlic, minced
- 2 teaspoons fresh ginger, minced (or 1/2 teaspoon ground ginger)
- Sesame seeds (optional, for garnish)
Instructions
Coat the Chicken
Place the sliced chicken breasts in a bowl and toss with the cornstarch until every piece is evenly coated.
Heat the Pan
Heat the vegetable oil and sesame oil in a large skillet or wok over medium-high heat.
Brown the Chicken
Add the chicken pieces to the hot pan in a single layer (work in batches if necessary to avoid overcrowding). Cook for 2-3 minutes on each side until browned and cooked through. Remove the chicken from the pan and set it aside on a plate.
Sear the Veggies
Increase the heat to high. Add the sliced crimini mushrooms and zucchini half-moons to the skillet. Cook, stirring occasionally, until they start to brown and soften.
Add Aromatics
Stir in the minced garlic and ginger. Cook for about 30 seconds until fragrant, being careful not to burn the garlic.
Simmer
Continue cooking the vegetables for another 2-3 minutes until they are tender-crisp.
Combine and Sauce
Return the cooked chicken to the pan. Add the soy sauce, rice vinegar, and sugar. Toss everything together vigorously to coat the chicken and vegetables in the sauce.
Serve
Remove from heat once the sauce is hot and glossy. Garnish with sesame seeds if desired and serve immediately.
Notes
Heat is Key: Make sure your pan is very hot before adding the vegetables. High heat allows the mushrooms and zucchini to sear and brown rather than steam in their own juices, preserving their texture.
Prep Ahead: Stir-frying happens very quickly. Have your vegetables chopped and your sauce ingredients measured out and ready to go before you turn on the stove.
Gluten-Free Option: To make this gluten-free, substitute the soy sauce with Tamari or coconut aminos, and ensure your cornstarch is certified gluten-free.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 Serving
- Calories: 260
- Sugar: 3g
- Sodium: 680mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 75mg
Keywords: chicken zucchini stir fry, mushroom chicken recipe, healthy stir fry, 30 minute meals, soy ginger chicken, easy weeknight dinner, high protein dinner
