This easy zucchini mushroom chicken stir fry is a colorful and tasty dish perfect for any night! With juicy chicken, fresh zucchini, and earthy mushrooms, it’s both healthy and filling.
I love how quick this meal comes together. Just toss everything in the pan, and dinner’s ready in no time! Plus, the whole family can enjoy it—who doesn’t love a one-pan wonder? 🍽️
Key Ingredients & Substitutions
Zucchini: Zucchini adds a lovely freshness and crunch. If it’s not in season, you can use yellow squash instead for a similar texture and taste.
Mushrooms: I usually go for button mushrooms for their mild flavor, but cremini or shiitake mushrooms are also great options if you like a more robust flavor.
Chicken: Boneless, skinless chicken breasts are my go-to for this recipe. However, you can swap in thighs for a juicier option or even tofu for a vegetarian version.
Sauces: Soy sauce is a must for that salty umami flavor. For a gluten-free option, use tamari instead. The oyster sauce gives it an extra depth, but you can leave it out if you prefer.
How Do I Get My Chicken Cooked Just Right?
Cooking chicken can be tricky, but here’s how to ensure it’s juicy and tender. Start by cutting the chicken into thin strips. This helps it cook quickly and evenly.
- Heat the oil until it’s hot before adding the chicken. This creates a nice sear and keeps the juices in.
- Avoid overcrowding the pan. If your skillet is too packed, the chicken will steam instead of fry. Cook in batches if needed.
- Cook until the chicken is no longer pink, about 4-5 minutes. Use a meat thermometer for precision—165°F (75°C) is the safe cooking temperature.
These tips will help you achieve perfectly cooked chicken every time!
Easy Zucchini Mushroom Chicken Stir Fry
Ingredients You’ll Need:
- 2 medium zucchinis, sliced into half-moons
- 8 oz (225g) mushrooms, sliced (button or cremini work well)
- 2 boneless, skinless chicken breasts, cut into thin strips
- 2 tablespoons vegetable oil (or olive oil)
- 3 cloves garlic, minced
- 1 small onion, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional for extra flavor)
- 1 teaspoon sesame oil
- 1/2 teaspoon ground black pepper
- Salt to taste
- 1/4 cup chicken broth or water
- Optional garnish: sliced green onions or sesame seeds
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 15 minutes to cook, making a total of about 25 minutes. It’s a quick and easy meal that’s perfect for busy weeknights!
Step-by-Step Instructions:
1. Cook the Chicken:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the chicken strips. Cook them for about 4-5 minutes, stirring occasionally, until they are no longer pink. Once cooked, remove the chicken from the pan and set it aside on a plate.
2. Sauté the Aromatics:
In the same pan, add the remaining tablespoon of oil. Throw in the sliced onion and minced garlic, sautéing them for about 1 minute or until fragrant. This will create a lovely base for your stir fry.
3. Add the Mushrooms:
Next, add the sliced mushrooms to the pan. Cook them for about 3-4 minutes, or until they start to soften and release their moisture. Stir occasionally so they cook evenly.
4. Toss in the Zucchini:
Now it’s time to bring in the zucchini! Add the sliced zucchinis to the pan and stir fry for another 3-4 minutes until they are tender but still have a little crispness to them.
5. Combine Everything:
Return the cooked chicken to the pan. Stir in the soy sauce, adding the oyster sauce if you’re using it, along with the sesame oil and black pepper for flavor. Give everything a good stir to combine.
6. Make the Sauce:
Pour in the chicken broth or water to create a little sauce. Mix everything well and let it cook for another 1-2 minutes until heated through and the sauce has thickened slightly.
7. Taste and Adjust:
Give your stir fry a taste! If it needs more flavor, sprinkle in some salt as needed. Remember that soy sauce is salty, so adjust wisely!
8. Serve and Enjoy:
Remove your delicious stir fry from heat. Garnish with sliced green onions or sesame seeds if you’d like, and serve it hot over steamed rice or noodles. Enjoy your healthy and flavorful Easy Zucchini Mushroom Chicken Stir Fry!
FAQ for Easy Zucchini Mushroom Chicken Stir Fry
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but make sure to thaw it completely before cooking. The best way to thaw chicken is in the refrigerator overnight or by placing it in a sealed plastic bag and submerging it in cold water for quicker results. Pat it dry before cutting and cooking to ensure even cooking.
What Can I Substitute for Zucchini?
If you don’t have zucchini on hand, yellow squash or bell peppers are great substitutes! They both add similar textures and flavors to the stir fry, so feel free to experiment based on what you prefer or have available.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, use the stove or microwave, stirring occasionally to ensure even heating. You may want to add a splash of water or broth to help refresh the sauce!
Can This Dish Be Made Ahead of Time?
Yes, you can prepare the chicken and vegetables ahead of time. Simply chop and store them in the refrigerator in separate containers for up to 2 days. When you’re ready to cook, just follow the stir fry steps, and it will be ready in no time!
