This Quick Zucchini Mushroom Chicken Stir Fry is a speedy dish packed with fresh flavors! With juicy chicken, crunchy zucchini, and tasty mushrooms, it’s a winner for busy nights.
Key Ingredients & Substitutions
Chicken Breast: Boneless, skinless chicken breast is great for this dish, but you can use thighs for more flavor. If you’re avoiding chicken, try tofu or tempeh as protein options!
Zucchini: Fresh zucchini adds a nice crunch. If zucchini isn’t available, yellow squash can be a perfect swap. Both cook quickly and taste delightful.
Mushrooms: I used cremini mushrooms for their earthy flavor, but white button mushrooms work just as well. If you’re a fan of bold flavors, consider shiitake mushrooms as an alternative.
Soy Sauce: Regular soy sauce adds saltiness. For a gluten-free option, use tamari. Coconut aminos is another great substitute that offers a slightly sweeter taste.
Oyster Sauce: This is optional but adds a nice depth of flavor. If you want a vegan option, there are mushroom-based oyster sauces available that are worth trying!
What’s the Best Way to Cook Everything Evenly?
To ensure everything cooks at the same pace, cut your chicken and vegetables into uniform pieces. This helps them all to cook thoroughly without some getting overcooked while others are underdone.
- Heat your skillet or wok well before adding any ingredients. This helps in achieving that lovely stir-fry sear.
- Cook the chicken in batches if your pan is overcrowded. This will prevent steaming and ensure browning for maximum flavor!
- Don’t skip the cornstarch slurry! It thickens up the sauce perfectly and gives your stir fry a glossy finish.
Quick Zucchini Mushroom Chicken Stir Fry
Ingredients You’ll Need:
For the Stir Fry:
- 1 lb (450g) boneless, skinless chicken breast, cut into bite-sized pieces
- 2 medium zucchinis, sliced into half-moons
- 8 oz (225g) mushrooms, sliced (such as cremini or white button)
- 2 tbsp vegetable or canola oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 3 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp oyster sauce (optional for deeper flavor)
- 1 tsp sesame oil
- 1 tsp cornstarch mixed with 2 tbsp water (slurry)
- Salt and pepper, to taste
- 2 green onions, thinly sliced (for garnish)
- 1 tbsp toasted sesame seeds (for garnish)
How Much Time Will You Need?
This quick and easy stir fry will take about 15 minutes to prepare and cook. It’s a speedy meal perfect for any weeknight dinner!
Step-by-Step Instructions:
1. Cook the Chicken:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the chicken pieces and season them lightly with salt and pepper. Stir-fry the chicken for about 5-7 minutes until it is cooked through and nicely browned. Remove the chicken from the pan and set it aside.
2. Sauté Garlic and Ginger:
In the same skillet, add the remaining 1 tablespoon of oil. Stir in the minced garlic and grated ginger, sautéing for about 30 seconds until they become fragrant. You want to be careful not to burn them!
3. Add the Vegetables:
Now, it’s time to add the sliced mushrooms and zucchini to the pan. Stir-fry for about 3-4 minutes, letting them soften while still staying a bit crunchy. This gives the dish a great texture!
4. Combine Ingredients:
Return the cooked chicken to the skillet and mix it in with the vegetables. This will help all those delicious flavors meld together.
5. Add Sauces:
Pour the soy sauce, oyster sauce (if you’re using it), and sesame oil into the skillet. Stir everything well to ensure all ingredients are coated evenly in the sauce.
6. Thicken the Sauce:
Next, pour in the cornstarch slurry. Stir for another minute, allowing the sauce to thicken slightly. This will create a nice glaze for your stir fry!
7. Final Touches:
Give the stir fry a taste and adjust the seasoning if needed, adding a touch more soy sauce or pepper as you like. Remove the skillet from the heat.
8. Garnish & Serve:
To finish, sprinkle the sliced green onions and toasted sesame seeds on top. Serve your yummy stir fry hot over steamed rice or noodles. Enjoy your meal!
FAQ for Quick Zucchini Mushroom Chicken Stir Fry
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but make sure it’s fully thawed first! Thaw it overnight in the refrigerator or quickly in a sealed plastic bag submerged in cold water. Pat it dry before cooking to avoid extra moisture in the pan.
What Can I Substitute for Zucchini?
If you don’t have zucchini on hand, yellow squash makes a great alternative! You could also use bell peppers or snap peas for a different flavor and a pop of color.
Can I Prep This Meal Ahead of Time?
Absolutely! You can chop your vegetables and chicken the night before and store them in airtight containers in the fridge. Just cook them fresh when you’re ready to eat, as stir-frying is super quick!
How Do I Store Leftovers?
Store any leftover stir fry in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stove over low heat, adding a splash of water or broth to loosen the sauce if needed.
