This Quick Zucchini Mushroom Chicken Stir Fry is a fast and tasty meal packed with colorful veggies and tender chicken. It’s perfect for busy nights when you want something healthy!
I love how quickly it comes together—just chop, stir, and serve! Pair it with rice or noodles for a filling dinner, and you’ll be done in no time. Easy peasy! 🍽️
Key Ingredients & Substitutions
Zucchini: Fresh zucchinis are great for this stir fry. They’re tender and cook quickly. If zucchinis aren’t available, you can substitute with yellow squash or even bell peppers for a different flavor.
Mushrooms: I prefer using cremini mushrooms for their richer taste, but white button mushrooms also work fine. If you want to skip mushrooms altogether, consider adding snap peas or broccolini instead.
Chicken: Boneless, skinless chicken breast is lean and cooks quickly. For a different protein, try sliced chicken thighs, shrimp, or tofu for a vegetarian option. Just make sure to adjust cooking times accordingly.
Sauces: Soy sauce adds a salty flavor, while oyster sauce gives depth. If you’re avoiding shellfish, substitute oyster sauce with hoisin sauce or just add a bit more soy sauce.
Ginger: Fresh ginger adds a nice zing, but ground ginger is a suitable substitute. Keep in mind that fresh ginger has a more vibrant flavor, so use a bit less if you’re using dried.
How Do I Keep My Stir Fry Crisp and Colorful?
To achieve a great texture in your stir fry, follow these tips to keep those veggies vibrant and crisp:
- Heat your skillet or wok to medium-high before adding ingredients. This helps sear the food quickly.
- Cook in batches if necessary. Crowding the pan can lead to steaming instead of stir-frying.
- Add veggies that take longer to cook first, like onions and mushrooms, followed by quicker-cooking ones like zucchini.
- Don’t overcook your veggies! They should still be bright and slightly crunchy when you serve them.
By managing cooking times and keeping the heat up, you’ll have a beautiful, colorful dish at the end of your cooking adventure!
Quick Zucchini Mushroom Chicken Stir Fry
Ingredients You’ll Need:
For the Stir Fry:
- 2 medium zucchinis, sliced into half-moons
- 1 cup mushrooms, sliced (white or cremini)
- 1 lb (450g) boneless, skinless chicken breast, thinly sliced
- 3 tbsp vegetable oil or olive oil
- 3 cloves garlic, minced
- 1 small onion, sliced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (optional)
- 1 tsp fresh ginger, grated (or ½ tsp ground ginger)
- 1 tsp sesame oil
- ½ tsp black pepper
- ½ tsp red chili flakes (optional for heat)
- Salt to taste
- 2 green onions, chopped (for garnish)
How Much Time Will You Need?
This delicious stir fry will take about 10 minutes of preparation and around 15 minutes to cook. So, you’re looking at a total of about 25 minutes from start to finish—perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Cook the Chicken:
In a large skillet or wok, heat 2 tablespoons of oil over medium-high heat. Once the oil is hot, add the sliced chicken. Stir fry it for about 5-6 minutes until the chicken is fully cooked and lightly browned. When done, remove the chicken from the pan and set it aside on a plate.
2. Sauté Aromatics:
In the same pan, add the remaining 1 tablespoon of oil. Toss in the minced garlic and grated ginger. Sauté these for about 30 seconds until they’re fragrant but be careful not to burn them!
3. Add Onions and Cook:
Next, add the sliced onions to the pan. Cook them for 1-2 minutes until they’re slightly softened. The onion will add a sweet flavor to your stir fry.
4. Stir Fry Vegetables:
Now, add the sliced mushrooms and zucchini to the pan. Stir fry everything together for about 4-5 minutes, so the vegetables become tender but still have a nice crunch.
5. Combine Everything:
Return the cooked chicken to the pan with the vegetables. Pour in the soy sauce, oyster sauce (if you’re using it), black pepper, and red chili flakes. Stir everything together well to ensure all ingredients are evenly coated with sauce.
6. Final Touch:
Drizzle sesame oil over the stir fry and give it a toss to coat everything nicely. Taste and add salt if needed, depending on how salty you like it!
7. Serve and Enjoy:
Remove from heat and sprinkle chopped green onions on top for garnish. Serve the stir fry hot, either on its own or with a side of steamed rice or noodles. Enjoy your delicious and quick meal!
FAQ for Quick Zucchini Mushroom Chicken Stir Fry
Can I Use Frozen Chicken for This Stir Fry?
Yes, you can use frozen chicken, but make sure it’s completely thawed before cooking. Thaw it by placing it in the refrigerator overnight or using the quick method by submerging it in cold water in a sealed pouch for about an hour. Pat it dry before slicing and cooking.
What Can I Substitute for Zucchini?
If you don’t have zucchini, try using yellow squash, bell peppers, or snap peas. These options will cook similarly and provide a nice crunch, and they’ll add a splash of color to your dish!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in a skillet over medium heat or in the microwave. Add a splash of water or soy sauce to prevent drying out!
Can I Make This Stir Fry Vegan?
Absolutely! Just replace the chicken with firm tofu or tempeh, and ensure your sauces are vegan (most soy sauces are, but double-check the oyster sauce). Cook the tofu first until golden, then follow the steps as usual!
