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