This Easy Zucchini Mushroom Chicken Stir Fry is a quick and tasty meal! It’s filled with tender chicken, fresh zucchini, and juicy mushrooms all tossed in a yummy sauce.
It’s perfect for busy weeknights when you need something delicious fast! I love serving it over rice for a full meal. Plus, it’s a great way to sneak in those veggies!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are the star here. You can easily swap them for ground chicken, turkey, or even tofu for a vegetarian option. Just adjust cooking times accordingly!
Zucchini: Fresh zucchini adds a nice crunch. If zucchini isn’t available, yellow squash or bell peppers make great substitutes. They also bring a unique flavor to the stir fry!
Mushrooms: I love using button or cremini mushrooms for their taste and texture. If you can’t find those, feel free to use shiitake or even canned mushrooms in a pinch.
Garlic & Ginger: These ingredients really elevate the flavor. You can use jarred minced garlic and ginger if you want to save time, but fresh makes a noticeable difference in taste!
Sauces: Low-sodium soy sauce helps control salt levels. If you’re gluten-free, look for tamari as a substitute. Also, if you skip the oyster sauce, add a bit more soy sauce or a splash of vegan sauce for flavor.
How Do I Get the Chicken Perfectly Cooked?
Cooking chicken correctly ensures it’s juicy and tender. Follow these easy tips:
- Slice the chicken thinly against the grain. This helps it cook quickly and stay tender.
- Heat your skillet well before adding chicken. This gives a nice sear and helps lock in moisture.
- Avoid overcrowding the pan. Cook in batches if necessary so the chicken browns nicely instead of steaming.
- Cook until the chicken’s internal temperature reaches 165°F (75°C) for safety.
By paying attention to these details, you can have perfectly cooked chicken every time!
Easy Zucchini Mushroom Chicken Stir Fry
Ingredients You’ll Need:
- 2 tablespoons vegetable oil (or olive oil)
- 1 lb (450g) boneless, skinless chicken breasts, thinly sliced
- 2 medium zucchinis, sliced into half-moons
- 8 oz (225g) mushrooms, sliced (button or cremini work well)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup low sodium soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 teaspoon honey or brown sugar
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and pepper to taste
- 2 green onions, sliced (for garnish)
- Sesame seeds (optional, for garnish)
How Much Time Will You Need?
This dish takes approximately 10 minutes of prep time and about 15 minutes of cooking time, for a total of around 25 minutes. It’s a quick and healthy option for dinner any night of the week!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by heating 1 tablespoon of oil in a large skillet or wok over medium-high heat. Once hot, add the thinly sliced chicken, season with a little salt and pepper, and stir-fry for about 5-6 minutes until it’s cooked through and lightly browned. Make sure to remove the chicken from the skillet and set it aside on a plate.
2. Sauté the Aromatics:
In the same skillet, pour in the remaining tablespoon of oil. Add the minced garlic and grated ginger, stirring constantly for about 30 seconds until they become fragrant. This will give your stir fry a wonderful flavor!
3. Add the Vegetables:
Next, toss in the sliced mushrooms and cook for about 3-4 minutes, allowing them to soften and release some moisture. After that, add the zucchini slices to the skillet, and continue to stir-fry for another 3-4 minutes until the zucchini is tender-crisp.
4. Combine Chicken with Veggies:
Return the cooked chicken to the skillet with the sautéed vegetables. Mix them well, ensuring everything is combined.
5. Make the Sauce:
While everything is cooking, whisk together the soy sauce, oyster sauce (if using), vinegar, honey, and red pepper flakes in a small bowl. Once combined, pour this delicious sauce over the chicken and vegetables in the skillet.
6. Finishing Touches:
Stir well to coat everything evenly with the sauce. Cook for an additional 1-2 minutes until everything is heated through and the sauce has slightly thickened. Taste during this step and adjust seasoning with more salt or pepper if necessary.
7. Serve and Enjoy:
Garnish your stir fry with sliced green onions and sesame seeds, if desired. Serve hot over steamed rice or noodles for a satisfying meal. Enjoy your delicious, homemade Easy Zucchini Mushroom Chicken Stir Fry!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken! However, make sure to thaw it completely before cooking. To thaw, place the chicken in the refrigerator overnight or seal it in a plastic bag and submerge it in cold water for a quicker option.
What Vegetables Can I Substitute for Zucchini and Mushrooms?
If you don’t have zucchini or mushrooms, you can substitute with bell peppers, snap peas, or carrots. Just cut them into similar sizes so they cook evenly! You can also mix and match to suit your taste.
Can I Prep This Dish Ahead of Time?
Certainly! You can slice the chicken and vegetables and store them separately in the refrigerator for up to 2 days. Just keep the sauce in a separate container. When ready to cook, just stir-fry everything together!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them on the stove or in the microwave, adding a splash of water or a drizzle of oil to keep it from drying out.
