This Easy Zucchini Mushroom Chicken Stir Fry is a quick and colorful meal perfect for busy days! It features fresh zucchini, tasty mushrooms, and tender chicken, all stir-fried to perfection.
What I love most? It all comes together in just one pan! Clean-up is a breeze, and I get to enjoy a healthy dinner without fussing around too much. Yum! đ
Key Ingredients & Substitutions
Zucchini: Fresh zucchini adds great texture and a bit of sweetness. If you donât have zucchini, try yellow squash or even bell peppers for a nice crunch.
Mushrooms: I used cremini mushrooms, but white button mushrooms work just as well. If you want more flavor, shiitake or portobello mushrooms are fantastic substitutes.
Chicken: Boneless, skinless chicken breasts are easy and lean, but you could easily swap in chicken thighs for a more flavorful option. For a plant-based dish, tofu or tempeh can also work well!
Oyster sauce: This is optional but adds depth to the dish. If youâre vegetarian or donât have it, you can use more soy sauce or a dash of hoisin sauce.
Sesame oil: This adds a lovely nutty flavor. If you donât have it, you can skip it or use a bit more olive oil, though the taste won’t be quite the same.
How Can I Get Perfectly Tender Chicken in My Stir Fry?
Getting tender chicken is all about slicing and cooking it right! Hereâs how:
- Slice thin: Cut the chicken against the grain into thin slices. This helps break down muscle fibers, making it more tender.
- High heat: Use a hot pan! This quickly sears the chicken, locking in juices and keeping it from becoming tough.
- Donât overcook: Stir fry just until the chicken is no longer pink inside. Overcooking can lead to rubbery chicken!
- Resting: Let the chicken rest off heat for a minute before adding it back to the stir fry, allowing juices to redistribute.
With these tips, youâll have perfectly tender chicken every time! Enjoy your stir fry adventure!
Easy Zucchini Mushroom Chicken Stir Fry
Ingredients You’ll Need:
For the Stir Fry:
- 2 medium zucchinis, sliced into rounds
- 8 oz (225g) mushrooms, sliced (such as cremini or white button)
- 2 boneless, skinless chicken breasts, thinly sliced
- 2 tablespoons vegetable oil or olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced or grated
For the Sauce:
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 2 tablespoons water (to thicken sauce)
- 1 teaspoon red chili flakes or to taste (optional, for mild heat)
For Garnish:
- 2 green onions, sliced
- Salt and pepper to taste
- Sesame seeds (optional, for garnish)
How Much Time Will You Need?
This delicious stir fry takes about 10 minutes to prep and 15 minutes to cook, so youâll have a hot meal ready in just 25 minutes. Perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Prepare Your Ingredients:
Start by prepping everything. Slice the chicken breasts thinly against the grain for tenderness, cut the zucchinis into rounds, and slice the mushrooms. Donât forget to mince the garlic and ginger. Having everything ready will make cooking 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 to the hot pan, sprinkling with salt and pepper. Stir fry the chicken for about 4-5 minutes, or until it is golden brown and fully cooked. Once done, remove the chicken from the skillet and set it aside.
3. Sauté Garlic and Ginger:
In the same skillet, add the remaining tablespoon of oil. Toss in the minced garlic and ginger, and stir fry them for about 30 seconds, allowing the aroma to fill your kitchen.
4. Cook the Vegetables:
Add the sliced mushrooms and zucchini to the skillet. Stir fry the veggies for about 5-7 minutes, cooking until they are tender yet still crisp. You want to keep that nice texture!
5. Combine All Ingredients:
Return the cooked chicken to the skillet with the veggies. Pour in the soy sauce, oyster sauce (if you are using it), and sesame oil. If you like a bit of heat, sprinkle in the red chili flakes. Stir everything together to ensure the flavors mingle beautifully.
6. Thicken the Sauce:
Finally, add the cornstarch slurry (the mixture of cornstarch and water) to the pan. Stir continuously until the sauce thickens slightly, coating all the chicken and vegetables well. This will give your stir fry a nice glossy finish.
7. Season and Serve:
Give everything a taste and adjust the seasoning with salt and pepper if needed. Remove the skillet from heat. Garnish with fresh green onions and a sprinkle of sesame seeds if you like. This dish tastes fantastic served immediately over steamed rice or noodles, or on its own for a low-carb option!
Enjoy your tasty, quick, and healthy Easy Zucchini Mushroom Chicken Stir Fry! It’s bound to become a family favorite!
FAQ
Can I Use Different Proteins in This Stir Fry?
Absolutely! Instead of chicken, you can use shrimp, beef, or even tofu for a vegetarian option. Just adjust cooking times accordingly; shrimp and tofu require less time, while beef may need a bit more for optimal tenderness.
Can I Make This Recipe Vegetarian or Vegan?
Yes, simply substitute the chicken with tofu or tempeh and omit the oyster sauce. Use a vegan soy sauce or sauce option to keep it entirely plant-based!
What If I Donât Have Soy Sauce?
If youâre out of soy sauce, you can substitute with tamari for a gluten-free option or even coconut aminos, which has a slightly sweeter flavor. Just remember to adjust the taste accordingly since these alternatives may differ in saltiness!
How Do I Store Leftovers?
Store leftover stir fry in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in a skillet over low heat or in the microwave, adding a splash of water if needed to prevent drying out.
