This Easy Zucchini Mushroom Chicken Stir Fry is a tasty, one-pan meal that comes together quickly! With tender chicken, fresh zucchini, and hearty mushrooms, it’s both colorful and nutritious.
Nobody has time for a dinner saga, right? This simple dish really saves the day. I love tossing it all in a pan and letting the magic happen. It’s perfect for busy weeknights!
Key Ingredients & Substitutions
Zucchini: Zucchini adds a fresh and slightly sweet flavor. If you can’t find zucchini, yellow squash works well too. Both have similar textures and cooking times, so no worries if you need to swap.
Mushrooms: I usually use cremini for a deeper flavor, but white button mushrooms are just as good for this recipe. If you want a change, shiitake or even frozen mushrooms can be great substitutes.
Chicken: Boneless, skinless chicken breasts are ideal, but thighs could add more juiciness and flavor. For a quick option, pre-cooked chicken or leftovers also fit nicely in this stir fry.
Soy Sauce: Low-sodium soy sauce is my go-to for better control over saltiness. You could also use tamari for a gluten-free option. For a lighter flavor, coconut aminos works as a suitable swap.
Oyster Sauce: This adds depth, but if you’re vegetarian or don’t have it, you can skip it or substitute with hoisin sauce or a bit more soy sauce for flavor. Just remember, the taste will be slightly different.
What’s the Best Way to Stir-Fry Without Overcooking?
Stir-frying is quick, and timing is key! Here are some simple tips to help you succeed:
- Prepping is crucial! Have all ingredients sliced and ready to go before you heat your pan. This makes cooking faster and easier.
- Work in batches; overcrowding the pan can lower the heat and lead to steaming instead of stir-frying. Cook the chicken first and remove it before adding veggies.
- Keep the heat at medium-high to get that perfect sear without burning. If things start to stick, you can add a splash more oil!
- Don’t overcook; remember that residual heat will continue cooking the veggies even after you remove the pan from heat. You want them to stay crisp!
Easy Zucchini Mushroom Chicken Stir Fry
Ingredients You’ll Need:
Fresh Ingredients:
- 2 medium zucchinis, sliced into half-moons
- 8 oz (225g) mushrooms, sliced (white or cremini)
- 2 boneless, skinless chicken breasts (about 1 lb / 450g), thinly sliced
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
Oils and Sauces:
- 2 tablespoons vegetable oil or olive oil
- 1/4 cup low-sodium soy sauce
- 1 tablespoon oyster sauce (optional)
Spices and Extras:
- 1 teaspoon grated fresh ginger (or 1/2 teaspoon ground ginger)
- 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)
- Salt and black pepper, to taste
- 1/4 teaspoon crushed red pepper flakes (optional, for mild heat)
- Sesame seeds and chopped green onions (for garnish)
How Much Time Will You Need?
This delicious stir fry takes about 15 minutes to prepare and 10-15 minutes to cook, totaling roughly 30 minutes from start to finish. It’s a perfect option for a quick weeknight dinner!
Step-by-Step Instructions:
1. Prepare Your Ingredients:
Before you start cooking, make sure all your vegetables and chicken are washed and sliced as mentioned. Having everything ready will make the cooking process smooth and quick!
2. Cooking the Chicken:
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the sliced chicken to the pan and season lightly with salt and pepper. Stir-fry the chicken for about 5-7 minutes, or until it’s cooked through and browned on the edges. Once done, remove the chicken from the pan and set it aside.
3. Stir-Frying the Aromatics:
In the same skillet, add the remaining 1 tablespoon of oil. Toss in the minced garlic and onion, stirring for about 1-2 minutes until fragrant and the onion is translucent.
4. Adding the Mushrooms:
Next, add the sliced mushrooms to the skillet. Cook for about 4-5 minutes, stirring occasionally, until they begin to release their juices and soften.
5. Incorporating the Zucchini:
Add the zucchini slices to the pan and sauté for another 3-4 minutes until they are tender but still crisp. You want them to keep a little bite!
6. Bringing It All Together:
Return the cooked chicken to the skillet and give everything a good stir to combine. Pour in the soy sauce, oyster sauce (if using), and grated ginger. Stir well to evenly coat the chicken and veggies.
7. Thickening the Sauce:
To finish, add the cornstarch slurry to the pan. Stir continuously for about a minute until the sauce thickens slightly. Make sure everything is well mixed!
8. Final Touches:
Taste the stir fry and adjust the seasoning with salt, pepper, and red pepper flakes based on your preference. Remove the skillet from the heat and garnish with sesame seeds and chopped green onions for a pop of flavor and color.
9. Serve & Enjoy:
Serve your delicious Zucchini Mushroom Chicken Stir Fry immediately over steamed rice or noodles. Enjoy this easy, healthy meal!
Happy cooking!
FAQ for Easy Zucchini Mushroom Chicken Stir Fry
Can I Use Other Vegetables in This Stir Fry?
Absolutely! This stir fry is versatile. Feel free to add bell peppers, snap peas, or even broccoli. Just remember to adjust cooking times based on the vegetables you choose, as some may take longer to become tender.
Is It Possible to Make This Recipe Gluten-Free?
Yes! Simply substitute the soy sauce with a gluten-free soy sauce or tamari. If you’re using the oyster sauce, you can find gluten-free versions as well, or skip it altogether!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. For best results, reheat gently on the stove over low heat, adding a splash of water or broth to prevent drying out.
Can I Add More Protein?
Definitely! You can incorporate shrimp, tofu, or even beef. Just ensure the protein is cooked appropriately and adjust the cooking times to ensure everything is perfectly done.
