Name: Easy Chicken and Zucchini Stir Fry Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 1 lb boneless skinless chicken breasts, chopped; 2 tbsp cornstarch; 1/2 tsp garlic powder; 1/2 tsp ground ginger; 1 zucchini, sliced into 1/4-inch thick half-moons; 1 large carrot, cut into matchsticks; 2 tbsp groundnut oil, peanut oil, or sesame oil, divided; 1/4 cup low-sodium soy sauce; 1/4 cup roasted peanuts, coarsely chopped; 2 green onions, sliced, to garnish

Jump to Recipe· 4.2 from 10 reviews

I absolutely love sharing this Easy Chicken and Zucchini Stir Fry Recipe because it’s one of those dishes that feels like comfort and freshness all at once. The tender chicken paired with crisp zucchini and the subtle warmth of ginger and garlic seasoning always hits the spot for me. It’s quick to prepare, packed with vibrant textures, and perfect for when I want a satisfying meal without spending hours in the kitchen. Trust me, this recipe quickly became one of my go-to dinners!

Why You’ll Love This Easy Chicken and Zucchini Stir Fry Recipe

When I make this dish, the first thing I notice is the incredible balance of flavors. The ginger and garlic powder add just the right amount of aromatic spice, while the soy sauce brings that perfect salty and savory depth. Then there’s the crunch from the carrots and zucchini that keeps every bite interesting. I feel like this stir fry manages to be both light and filling, which makes it so satisfying without feeling heavy.

Another thing I appreciate is just how simple this recipe is to whip up. With just a handful of ingredients and about 25 minutes from start to finish, I can get dinner on the table on busy weeknights or even when guests pop in unexpectedly. It’s such a versatile dish that works beautifully for family dinners or casual get-togethers. Honestly, it stands out because it’s incredibly tasty but also so approachable — it’s the kind of recipe I love recommending to friends who want to eat well without fuss.

Ingredients You’ll Need

The image shows a white round plate in the center with four raw chicken pieces that are pink and smooth. To the left of the plate, there are three green zucchinis, one orange carrot, and a bunch of green onions with white roots, all placed on a white marbled surface. Near the chicken, there is a small white square bowl filled with light brown peanuts. In front of the plate, there are three small white rectangular dishes each holding a different powdered spice or ingredient in light brown, beige, and white colors. To the right of the plate, there is a small white round bowl containing a white powder and two small clear glass containers, one filled with a dark liquid and the other with a light liquid, both placed on the same white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

For this Easy Chicken and Zucchini Stir Fry Recipe, the ingredients are refreshingly straightforward, but each one plays an essential role in building the dish’s flavorful profile and lovely texture. From the tender chicken breast to the crunchy veggies and crunchy peanuts, everything contributes to a wonderful balance.

1 lb boneless skinless chicken breasts: Provides lean protein that cooks quickly and stays tender.
2 tbsp cornstarch: Helps give the chicken a nice coating that locks in moisture and helps with browning.
1/2 tsp garlic powder: Adds a mellow garlic flavor that infuses the chicken evenly.
1/2 tsp ground ginger: Gives a subtle warmth and earthiness that lifts the whole dish.
2 tbsp groundnut, peanut, or sesame oil: Divided for stir-frying; these oils add a fragrant, nutty richness.
1 zucchini, sliced: Offers a fresh, mild crunch that complements the chicken perfectly.
1 large carrot, cut into matchsticks: Adds a vibrant, sweet crunch and bright color.
1/4 cup low-sodium soy sauce: Brings a salty, umami element without overpowering the natural flavors.
1/4 cup roasted peanuts, chopped: Provides satisfying crunch and nutty flavor to finish the dish.
2 green onions, sliced: Perfect for a fresh, slightly sharp garnish that brightens every bite.

Directions

Step 1: Start by chopping the boneless, skinless chicken breasts into bite-size pieces. Toss the chicken in a bowl with the cornstarch, garlic powder, and ground ginger until it’s evenly coated. This step ensures a flavorful crust and juicy texture.

Step 2: Heat 1 tablespoon of your chosen oil in a large skillet or wok over medium-high heat. Once hot, add the chicken pieces and stir-fry them for about 6 to 8 minutes. Keep stirring frequently until all sides are nicely browned and the chicken is cooked through.

Step 3: Pour in the low-sodium soy sauce over the chicken in the pan, stirring to coat all the pieces. Then, remove the chicken from the pan and set it aside to rest while you cook the veggies.

Step 4: Add the remaining tablespoon of oil to the hot pan. Toss in the sliced zucchini and carrot matchsticks. Stir-fry these vibrant veggies for 3 to 5 minutes until they are tender but still have a slight crunch — that fresh texture makes all the difference.

Step 5: Stir the chopped roasted peanuts into the vegetable mix, letting their nutty aroma come through. Then, return the cooked chicken to the pan, combining everything gently but thoroughly so the flavors meld perfectly.

Step 6: Finally, sprinkle the sliced green onions over the top as a bright, fresh garnish. Give one last quick toss, then serve your Easy Chicken and Zucchini Stir Fry piping hot and enjoy every bite!

Servings and Timing

This recipe makes about 4 generous servings, perfect for a family dinner or having leftovers for lunch the next day. The prep time is wonderfully quick at around 10 minutes, and the cooking takes about 15 minutes, so your total time commitment is just 25 minutes. There’s no resting or cooling time required, so you can enjoy your freshly cooked stir fry right away.

How to Serve This Easy Chicken and Zucchini Stir Fry Recipe

The image shows cooked vegetable pieces spread in one layer, mainly made of thick green zucchini slices with light yellow centers and darker green edges. Mixed with these are bright orange carrot sticks, also cooked, with a glossy shine from oil or sauce. The vegetables have some light brown spots from cooking, giving a slightly crisp look. They are arranged on a white marbled surface, filling the frame closely. photo taken with an iphone --ar 4:5 --v 7

When I serve this stir fry, I love pairing it with a side of steamed jasmine rice or even fluffy brown rice to soak up all those delicious soy and peanut flavors. If you want something lighter, cauliflower rice works beautifully too. For a complete meal, a simple cucumber salad or pickled vegetables can add a refreshing contrast.

Presentation-wise, I find the bright green of the zucchini and the orange of the carrots really pop against a clean white plate or bowl. Garnishing with extra green onions or even a few fresh cilantro leaves can take it to the next level visually. Serving it warm straight from the pan keeps the chicken tender and the veggies crisp, which I think is the ideal temperature for savoring all the textures and flavors.

For drinks, I personally enjoy a crisp, chilled white wine like Sauvignon Blanc or a light, citrusy beer to complement the ginger and garlic notes. Non-alcoholic options like sparkling water with a slice of lemon or a chilled iced tea work perfectly for a refreshing finish. This dish shines whether it’s a casual weeknight dinner or a special weekend meal with friends, making it super versatile.

Variations

Over time, I’ve played around with this Easy Chicken and Zucchini Stir Fry Recipe to suit different tastes and dietary needs. For example, swapping chicken for firm tofu or tempeh instantly turns it into a delicious vegan-friendly meal without losing any satisfaction. Just make sure to press the tofu well for the best texture.

If you’re gluten-free, I recommend using tamari or coconut aminos instead of soy sauce. The flavors adjust nicely and keep things just as tasty. I’ve also experimented with adding other vegetables like bell peppers or snap peas to boost the color and crunch factor, which always elevates the dish.

For those who love a bit of heat, adding a dash of chili flakes or tossing in some fresh sliced chili peppers when cooking the veggies adds a nice kick. Alternatively, cooking the chicken over higher heat or using a wok can give a slightly smoky wok hei flavor that I adore. The beauty of this recipe is how straightforward it is to customize while maintaining that delicious balance.

Storage and Reheating

Storing Leftovers

If you happen to have leftovers (which is rare in my house!), store them in an airtight container in the refrigerator. I usually use glass containers with tight-fitting lids because they keep the flavors fresh and are easy to reheat. Leftovers will keep well for up to 3 days, which gives you a handy, quick meal option later in the week.

Freezing

You can freeze this stir fry, although I prefer only to do so if I plan to reheat it for just one meal more than a week later. Place the cooled stir fry in a freezer-safe container or heavy-duty zip-top bag, removing as much air as possible to prevent freezer burn. It’ll keep nicely for up to 2 months. When freezing, I avoid adding fresh green onions; it’s better to add those fresh when reheating.

Reheating

To reheat the stir fry, I find the skillet method works best to preserve texture. Warm a tablespoon of oil in a pan over medium heat, then add the stir fry and toss until everything is heated through and the veggies regain a bit of their crispness. Avoid microwaving if you want to prevent sogginess, but if you do use the microwave, reheat in short bursts and stir in between to keep the chicken tender.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are a great alternative since they’re a bit juicier and more flavorful. Just be sure to adjust the cooking time slightly if pieces are larger, and enjoy the richer taste they bring to this stir fry.

Is this recipe spicy?

By itself, this Easy Chicken and Zucchini Stir Fry Recipe is mild and flavorful without much heat. If you prefer some spice, you can easily add chili flakes or fresh chili peppers when cooking the vegetables to customize the level of heat.

Can I prepare this recipe ahead of time?

Yes, you can chop all the ingredients and marinate the chicken in the spices and cornstarch a few hours ahead of time to save prep work. However, I recommend cooking it fresh for the best texture and flavor, especially since the stir-fried veggies are at their best when fresh.

What if I don’t have roasted peanuts?

If you’re allergic or don’t have roasted peanuts, toasted cashews or almonds make a great substitute. They add a similar crunch and a nutty touch, and they’re equally delicious in this stir fry.

Can I make this recipe oil-free or lower in fat?

You could try using a non-stick pan and reducing the oil, but keep in mind the oil helps achieve that lovely sear and flavor. Using a small amount of oil is key for that signature stir-fry texture and ensuring the chicken doesn’t stick to the pan.

Conclusion

I hope you’re as excited to try this Easy Chicken and Zucchini Stir Fry Recipe as I am every time I make it! It’s one of those meals that feels fresh and vibrant but also comforting and hearty. Whether you’re cooking for yourself, family, or friends, this recipe delivers big on flavor with minimal fuss. Give it a go — I promise it’ll quickly become a favorite in your kitchen!