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Chicken Zucchini Stir Fry

Chicken zucchini stir fry with golden-seared chicken and crisp-tender zucchini and peppers, finished with a glossy garlic-ginger soy sauce. High-heat stir-frying keeps the veggies lightly charred while the sauce clings to every bite.
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Prep Time 15 minutes
Cook Time 14 minutes
marinating 10 minutes
Total Time 39 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Marinade
  • 1 lb boneless, skinless chicken breast thinly sliced
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch
Stir Fry
  • 2 zucchini sliced into half-moons
  • 1 red bell pepper sliced
  • 3 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 2 tbsp vegetable oil divided
  • 2 green onions sliced
  • 1 tsp sesame seeds
Sauce
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp honey
  • 1 tsp sesame oil

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Marinate the chicken
  1. Toss the sliced chicken with 1 tbsp soy sauce and the cornstarch, then let it sit at room temperature for 10 minutes so it turns slightly tacky. Visual cue: the chicken looks lightly coated, not wet.
Make the sauce
  1. Whisk together the remaining soy sauce, oyster sauce, honey, and sesame oil until smooth. Visual cue: the mixture turns glossy and uniform.
Sear and stir-fry
  1. Heat 1 tbsp vegetable oil in a large skillet or wok over high heat until shimmering. Visual cue: a thin wisp of heat rises and the surface looks slick.
  2. Add the chicken in a single layer and sear until golden brown, about 4-5 minutes, without moving it too much. Visual cue: browned edges and an opaque center.
  3. Remove the chicken and set it aside. Visual cue: you should see darker fond on the pan.
  4. Add the remaining 1 tbsp vegetable oil to the pan, then stir-fry zucchini and bell pepper over high heat for 3-4 minutes until crisp-tender and lightly charred. Visual cue: blistered spots on the vegetables.
  5. Add the garlic and ginger and stir-fry for about 30 seconds until fragrant. Visual cue: quick aroma with no burning.
  6. Return the chicken to the pan, pour in the sauce, and toss for about 1-2 minutes until everything looks glossy and evenly coated. Visual cue: sauce clings and thickens slightly on the chicken.
Finish and serve
  1. Turn off the heat and top with green onions and sesame seeds. Visual cue: bright green and toasted-looking specks on top.
  2. Serve hot over rice. Visual cue: chicken and vegetables look saucy right as it hits the plate.

Notes

Pro tip: slice chicken thinly and keep the pan hot for real sear marks; if the chicken steams, increase heat or cook in smaller batches. Store leftovers in the fridge up to 3 days in a sealed container; reheat in a skillet over medium-high until warmed through. Freezing is not recommended for best texture. For a gluten-free swap, use tamari in place of soy sauce.