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Healthy chicken zucchini stir fry served in a bowl with colorful vegetables.

Chicken Zucchini Stir Fry

A quick and vibrant stir fry featuring succulent chicken breast, fresh zucchini, and bell peppers in a savory soy sauce, perfect for busy weeknight dinners.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces chicken breasts, sliced Can substitute with shrimp or tofu
  • 2 medium zucchinis, sliced For a crispier texture, reduce cooking time
  • 2 tablespoons olive oil For sautéing
  • 3 cloves garlic, minced Adds aroma and flavor
  • 1 piece bell pepper, sliced Can substitute with other preferred vegetables
  • 2 tablespoons soy sauce Use low-sodium for a healthier option
  • to taste Salt and pepper Adjust according to preference
  • Cooked rice for serving Can also serve with quinoa or noodles

Method
 

Cooking
  1. In a large skillet, heat the olive oil over medium heat.
  2. Add the sliced chicken breasts and cook until they are browned and fully cooked, about 5-7 minutes.
  3. Stir in the minced garlic and sauté for another minute until fragrant.
  4. Toss in the sliced zucchinis and bell pepper, cooking for about 5 minutes or until they become tender.
  5. Drizzle the mixture with soy sauce, seasoning with salt and pepper to taste.
  6. Serve the stir fry hot over a bed of cooked rice.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to 2 months. Consider garnishing with sesame seeds or chopped green onions.