This colorful stir fry features tender chicken, fresh zucchini, and savory mushrooms. It’s a quick, healthy meal that’s bursting with flavor and good-for-you ingredients!
Making this dish is a breeze! I love how everything cooks together in one pan—less mess and more time to enjoy. Plus, it’s a great way to sneak veggies into my dinner! 🥦
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are lean and easy to cook. If you’re looking for a quicker option, diced rotisserie chicken works great too. For a vegetarian twist, use tofu or tempeh instead.
Zucchini: The star of this dish! If zucchini isn’t available, yellow squash or bell peppers can make tasty substitutes. They’ll add color and crunch!
Mushrooms: I love using cremini for their rich flavor, but white mushrooms work perfectly too. You can also try shiitake or portobello if you want something heartier.
Garlic and Ginger: Fresh is best for flavor! You can use garlic powder or ground ginger in a pinch, but I wouldn’t skip these for the punch they provide.
Sauces: Low-sodium soy sauce keeps it healthy. If you need a gluten-free option, tamari is excellent. For a sweeter touch, you can add a dash of honey or maple syrup!
How Do I Get the Chicken Perfectly Cooked Every Time?
Cooking chicken so it’s juicy and tender is key! Here’s how you ensure great results:
- Cut chicken into even-sized pieces for uniform cooking.
- Don’t overcrowd the pan; cook in batches if necessary to get that nice sear.
- Season lightly and allow the chicken to brown for that delicious flavor.
- Remove the chicken from the pan once it’s cooked through to prevent overcooking as you add veggies.
By following these tips, your chicken will turn out perfect every time in the stir fry!
Healthy Zucchini Mushroom Chicken Stir Fry
Ingredients You’ll Need:
- For the Stir Fry:
- 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 medium zucchinis, sliced into half-moons
- 8 oz (225g) mushrooms, sliced (white or cremini)
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- For the Sauce:
- 2 tbsp low-sodium soy sauce or tamari
- 1 tbsp oyster sauce (optional, for extra umami)
- 1 tbsp sesame oil
- 1 tbsp olive oil or vegetable oil
- 1 tsp cornstarch mixed with 2 tbsp water (optional, for sauce thickening)
- For Garnish:
- 2 green onions, sliced
- 1 tsp sesame seeds
- Salt and pepper, to taste
How Much Time Will You Need?
This delicious stir fry will take about 30 minutes to prepare. You’ll spend roughly 10 minutes prepping the ingredients and another 20 minutes cooking. It’s a quick and nutritious meal for busy weeknights!
Step-by-Step Instructions:
1. Prepare the Ingredients:
Start by preparing all your ingredients. Cut the chicken into chunks, slice the zucchinis into half-moons, and slice the mushrooms. Mince the garlic and grate the ginger so they’re ready to go.
2. Cook the Chicken:
Heat the olive oil in a large skillet or wok over medium-high heat. Once hot, add the chicken pieces and season them lightly with salt and pepper. Cook for about 5-6 minutes, stirring occasionally, until the chicken is browned and cooked through. Once cooked, remove the chicken from the skillet and set it aside.
3. Sauté Aromatics:
In the same skillet, add sesame oil. Then, sauté the minced garlic and grated ginger for about 30 seconds. You want them to be fragrant but be careful not to burn them!
4. Add Mushrooms and Zucchini:
Add the sliced mushrooms to the skillet and cook for 3-4 minutes until they start to soften. After that, toss in the zucchini slices and cook for another 3-4 minutes until they are tender but still maintain a slight crunch.
5. Combine and Season:
Return the cooked chicken to the skillet. Pour the low-sodium soy sauce and optional oyster sauce over the chicken and veggies. Stir everything together to combine well.
6. Thicken the Sauce (Optional):
If you like a thicker sauce, stir in the cornstarch-water mixture and cook for another minute until the sauce thickens slightly.
7. Final Touches:
Taste the stir fry and adjust the seasoning with more salt and pepper if needed. Then, remove the skillet from heat.
8. Serve and Garnish:
Serve your stir fry immediately, garnished with sliced green onions and sesame seeds. This dish is delightful on its own or served over steamed rice or cauliflower rice for a low-carb option. Enjoy!
Bon appétit! Enjoy your healthy and flavorful zucchini mushroom chicken stir fry!
FAQ for Healthy Zucchini Mushroom Chicken Stir Fry
Can I Substitute the Chicken with Another Protein?
Absolutely! You can use tofu, shrimp, or beef instead. For a vegetarian option, firm tofu works really well—just make sure to press it first to remove excess moisture before cooking.
What Should I Do If I Have Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When ready to eat, reheat them in a skillet over medium heat, adding a splash of water or broth to prevent sticking.
Can I Use Other Vegetables Instead of Zucchini and Mushrooms?
Yes! Feel free to swap in your favorite vegetables such as bell peppers, broccoli, snap peas, or carrots. Just adjust cooking times based on the vegetables you choose to ensure they stay crisp and tender.
How Can I Make This Stir Fry Spicier?
If you like some heat, consider adding red pepper flakes, sriracha, or a dash of chili sauce to the stir fry. Mix it in with the soy sauce for an extra kick!
