This Easy Zucchini Mushroom Chicken Stir Fry is a colorful dish full of fresh flavors. It combines tender chicken, juicy zucchini, and tasty mushrooms that cook up quickly in one pan!
Key Ingredients & Substitutions
Zucchini: Fresh, firm zucchini offers the best texture. If zucchini isn’t available, try using yellow squash or even bell peppers for a different crunch and flavor.
Mushrooms: Cremini or button mushrooms work well here, but you could use shiitake or portobello for a deeper flavor. If you’re avoiding mushrooms, try tofu for a plant-based option.
Chicken: Boneless skinless chicken breasts are ideal for quick cooking. You can substitute with thighs or even cubed turkey. For a vegetarian dish, use chickpeas or tempeh instead.
Soy Sauce: If you need a gluten-free option, use tamari. Coconut aminos is also a great soy sauce substitute for a slightly sweeter taste.
How Do I Perfectly Stir-Fry Ingredients?
Stir-frying is all about quick cooking at high heat, ensuring your ingredients stay crunchy and retain color. Here’s how to do it right:
- Preheat your skillet or wok before adding oil; this helps to prevent sticking.
- Cook protein first (like chicken) until browned, then take it out. This avoids overcooking while you stir-fry veggies.
- Add garlic and ginger early to infuse the oil with flavor, but be careful not to burn them!
- Stir constantly and keep ingredients moving to cook evenly. If things start steaming instead of frying, increase the heat.
- Use a cornstarch slurry towards the end to thicken the sauce quickly without making the dish heavy.
Easy Zucchini Mushroom Chicken Stir Fry
Ingredients You’ll Need:
Fresh Ingredients:
- 2 medium zucchinis, sliced into half-moons
- 8 oz mushrooms, sliced (cremini or button mushrooms)
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
For Cooking:
- 2 tbsp vegetable or canola oil (or any neutral oil)
- 3 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 2-3 green onions, sliced
For Flavor:
- 2 tbsp soy sauce
- 1 tbsp oyster sauce (optional, for extra umami)
- 1 tsp sesame oil
- 1 tsp cornstarch mixed with 2 tbsp water (slurry)
- Salt and black pepper, to taste
- Sesame seeds, for garnish
How Much Time Will You Need?
This dish will take about 20 minutes to prepare and cook. You’ll spend around 5-6 minutes on cooking the chicken, and another 10 minutes stir-frying the vegetables and combining everything. It’s a quick and easy meal perfect for busy weeknights!
Step-by-Step Instructions:
1. Start with the Chicken:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the chicken pieces, sprinkling them lightly with salt and pepper. Cook the chicken for about 5-6 minutes, stirring frequently until it is browned and no longer pink in the center. Remove the chicken from the skillet and set it aside on a plate.
2. Sauté the Aromatics:
In the same skillet, add the remaining tablespoon of oil. Toss in the minced garlic and ginger, sautéing for around 30 seconds until they become fragrant. Be careful not to burn them!
3. Add the Vegetables:
Now, add the sliced mushrooms and zucchini to the skillet. Stir-fry these for about 4-5 minutes until the mushrooms and zucchini are tender but still have a nice crispness to them.
4. Combine Chicken and Sauce:
Return the cooked chicken to the skillet. Pour in the soy sauce, oyster sauce (if using), and sesame oil. Stir everything together to coat the chicken and vegetables in the salty sauce.
5. Thicken the Sauce:
Now, take the cornstarch slurry you prepared earlier and pour it into the skillet. Stir quickly to mix it in. Cook for another 1-2 minutes, allowing the sauce to thicken up a bit.
6. Final Touches:
Stir in the sliced green onions and taste the mixture, adding more salt and pepper if needed. Remove the skillet from the heat and prepare to serve.
7. Serve and Enjoy:
Transfer the stir fry to plates or a serving dish. Garnish with sesame seeds for that extra touch. Serve hot over steamed rice or noodles for a complete meal!
Enjoy this quick and flavorful chicken stir fry with fresh zucchini and mushrooms, a delightful dish that’s sure to please!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but make sure it’s completely thawed before cooking. The best way to thaw it is by leaving it in the fridge overnight or using the defrost setting if you’re in a hurry. Pat it dry before adding to the skillet to avoid excess moisture in your stir fry.
What Can I Substitute for the Soy Sauce?
If you’re looking for a soy sauce substitute, you can use tamari for a gluten-free option or coconut aminos for a slightly sweeter flavor. Both will still provide a savory base for your stir fry.
How to Store Leftovers?
Store any leftover stir fry in an airtight container in the fridge for up to 3 days. To reheat, simply warm it up in a skillet over medium heat or in the microwave. You can add a splash of water or a drizzle of soy sauce to help revive the moisture.
Can I Add Other Vegetables?
Absolutely! Feel free to customize your stir fry with other vegetables like bell peppers, broccoli, or snap peas. Just remember to cut them into even pieces and adjust the cooking time based on how quick they cook to maintain their crispness.
