Zesty Zucchini & Mushroom Chicken Stir Fry

$- 1 pound chicken breast, thinly sliced - 2 medium zucchinis, sliced into half-moons - 8 ounces mushrooms, sliced (any variety) - 1 bell pepper (red or yellow), sliced - 3 cloves garlic, minced - 1 tablespoon fresh ginger, minced - 3 tablespoons soy sauce (or tamari for gluten-free) - 2 tablespoons honey or maple syrup - 1 tablespoon sesame oil - 1 tablespoon vegetable oil (for cooking) - Salt and pepper to taste In this stir fry, I love using fresh and vibrant ingredients. Chicken breast gives the dish protein and flavor. Zucchini adds a nice crunch. Mushrooms provide earthy notes, while bell pepper adds sweetness. To enhance flavor, I always add garlic and ginger. They bring warmth and depth. Soy sauce or tamari gives a savory kick. Honey or maple syrup adds a hint of sweetness, balancing the flavors nicely. For oils, I use sesame oil for its nutty taste. Vegetable oil helps in cooking at high heat. Don’t forget salt and pepper to taste! They really make everything pop. {{ingredient_image_1}} 1. Marinating the chicken: Start with 1 pound of thinly sliced chicken breast. In a medium bowl, mix the chicken with 1 tablespoon of soy sauce, salt, and pepper. Let it sit for about 15 minutes. This helps the chicken soak up flavor. 2. Heating the skillet: While the chicken marinates, heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Make sure the oil is hot before adding anything. This step is key for a good stir-fry. 1. Stir-fry the chicken: Add the marinated chicken to the hot skillet. Stir-fry it for about 5-7 minutes. Cook until it’s browned and fully cooked. Once done, remove the chicken from the skillet and set it aside. 2. Adding garlic and ginger: In the same skillet, add 3 cloves of minced garlic and 1 tablespoon of minced ginger. Stir them for about 30 seconds. You want to smell the fragrant aroma, which means they are ready for the next step. 1. Incorporating zucchini, mushrooms, and bell pepper: Now, add 2 sliced zucchinis, 8 ounces of sliced mushrooms, and 1 sliced bell pepper to the skillet. Stir-fry these vegetables for about 5-6 minutes. They should be tender but still crisp and colorful. 2. Final steps to combine all ingredients: Return the cooked chicken to the skillet. Add the remaining soy sauce, 2 tablespoons of honey, and 1 tablespoon of sesame oil. Mix everything well and cook for an additional 2-3 minutes. This combines all the flavors. Taste and adjust seasoning with more salt or soy sauce as needed. Serve the stir-fry hot, topped with sliced green onions and sesame seeds if you like. Enjoy every bite of this colorful dish! To get the best stir-fry, start with high heat. The heat helps the chicken cook fast and stay juicy. It also keeps the veggies crisp and bright. Use a wok or a large skillet to give your food room to move. Another tip is to cut everything into similar sizes. This helps all the ingredients cook evenly. Thin slices cook faster and absorb more flavor. You can change the sweetness in this dish. Use honey or maple syrup to add a touch of flavor. Just a little can brighten the whole meal. If you want different tastes, try soy sauce alternatives. Teriyaki or hoisin sauce can give a fun twist. For a beautiful finish, garnish your stir-fry with sliced green onions. They add color and a fresh taste. You can also sprinkle sesame seeds on top. They give a nice crunch and extra flavor. A pretty dish makes your meal even more enjoyable! Pro Tips Marinate for Flavor: Allow the chicken to marinate for at least 15 minutes to enhance its flavor. For even more depth, consider marinating it for up to an hour. High Heat is Key: Stir-frying requires high heat to achieve that delicious sear. Make sure your skillet or wok is hot enough before adding the ingredients. Veggie Crunch: To keep your vegetables crisp, add them in the order of cooking time. Start with those that take longer to cook, like bell peppers, and finish with quicker-cooking ones like zucchini. Adjust to Taste: Don’t hesitate to taste and adjust the seasoning towards the end. A splash more soy sauce or a pinch of salt can make a big difference in flavor. {{image_2}} You can easily switch the chicken for other proteins. Tofu is a great choice for a vegetarian meal. It absorbs flavors well, making your stir fry delicious. For a seafood twist, try shrimp. Shrimp cooks quickly and brings a nice texture. If you want a vegan option, use tempeh or chickpeas. Both are hearty and will fill you up. They add protein and work well with the other flavors in the dish. Feel free to mix in other vegetables. Broccoli and carrots are excellent choices. They add color and crunch to your stir fry. You can also use snap peas or bell peppers for extra flavor. Seasonal produce can change your dish. In summer, add fresh corn or bell peppers. In fall, try squash or fresh green beans. The more veggies, the better the taste! If you need gluten-free options, use tamari instead of soy sauce. It has the same great flavor without gluten. For low-carb diets, skip the honey or maple syrup. You can also reduce the amount of zucchini. Instead, add more protein or other low-carb veggies like spinach or cauliflower. This keeps the meal tasty and light. After cooking your zucchini mushroom chicken stir fry, let it cool for a bit. Place leftovers in an airtight container. This keeps the flavors fresh. Store it in the fridge for up to three days. To keep the texture nice, avoid stacking too much on top of each other. If you want to save some for later, freezing is a great option. First, let the stir fry cool completely. Then, pack it in a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn. This stir fry can last for about three months in the freezer. When you're ready to eat, thaw it overnight in the fridge. Reheat it in a pan over medium heat for best results. Leftovers from your stir fry can last about three days in the fridge. If you see any discoloration or an off smell, it's best to toss it. Always trust your senses! If the food looks or smells strange, don't take a chance. Enjoy your meals safely! You can serve this stir fry with a few tasty sides. Here are my favorites: - Steamed rice: White or brown rice works well. It soaks up the sauce. - Quinoa: This grain adds great texture and protein. - Noodles: Try rice noodles or whole wheat noodles for a fun twist. - Salad: A light green salad balances the meal nicely and adds freshness. - Egg rolls: These crunchy treats make a nice addition to your plate. Yes, you can prepare this dish in advance. Here are some meal prep tips: - Marinate the chicken: You can marinate it the night before. This adds more flavor. - Chop veggies: Cut your zucchinis, mushrooms, and bell peppers a day ahead. Store them in the fridge. - Cook and store: Make the stir fry, let it cool, and store it in an airtight container. It lasts in the fridge for up to three days. - Reheat: When ready to eat, just heat it in a skillet over medium heat. It warms through quickly. To make a vegetarian stir fry, you can easily swap some ingredients. Here’s how: - Replace chicken: Use firm tofu or tempeh instead. Cut it into small pieces. - Add protein: Chickpeas or edamame are great options for extra protein. - Keep veggies: All the veggies in the recipe are vegetarian-friendly. You can add more too, like broccoli or carrots. - Adjust sauce: Make sure your soy sauce is vegetarian. Some brands add fish sauce. These swaps keep the dish flavorful and healthy! This blog post covered how to make a delicious Zucchini Mushroom Chicken Stir Fry. We explored key ingredients like chicken, zucchini, and flavor enhancers such as garlic and soy sauce. You learned step-by-step cooking instructions and tips for a perfect stir-fry texture. We also discussed variations for proteins and vegetables, ensuring options for all diets. Lastly, we provided storage tips for leftovers. Stir-fry is simple and fun, and you can easily adjust it to fit your taste. Enjoy your cooking adventure!$

Zesty Zucchini & Mushroom Chicken Stir Fry

A flavorful stir fry featuring chicken, zucchini, mushrooms, and bell peppers, enhanced with garlic, ginger, and a savory sauce.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Asian

Servings 4

Calories 350 kcal

Ingredients

1 pound chicken breast, thinly sliced
2 medium zucchinis, sliced into half-moons
8 ounces mushrooms, sliced
1 whole bell pepper (red or yellow), sliced
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
3 tablespoons soy sauce (or tamari for gluten-free)
2 tablespoons honey or maple syrup
1 tablespoon sesame oil
1 tablespoon vegetable oil (for cooking)
to taste salt and pepper
2 green onions sliced (for garnish)
to taste sesame seeds (optional, for garnish)

Instructions

In a medium bowl, combine the sliced chicken with 1 tablespoon soy sauce and a sprinkle of salt and pepper. Let it marinate for about 15 minutes.
Heat vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the marinated chicken and stir-fry until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add garlic and ginger. Stir for about 30 seconds until fragrant.
Add the sliced zucchinis, mushrooms, and bell peppers to the skillet. Stir-fry for about 5-6 minutes until the vegetables are tender but still crisp.
Return the cooked chicken to the skillet. Add the remaining soy sauce, honey (or maple syrup), and sesame oil. Stir everything together and cook for an additional 2-3 minutes to combine flavors and heat through.
Taste and adjust seasoning if necessary, adding more salt, pepper, or soy sauce to your preference.
Serve hot, garnished with sliced green onions and a sprinkle of sesame seeds if desired.

Notes

Feel free to add other vegetables or adjust the sauce to your taste.

Keyword chicken, mushrooms, quick meal, stir-fry, zucchini