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Zucchini Mushroom Chicken Stir Fry

Zucchini Mushroom Chicken Stir Fry: Quick and Healthy Delight

Quick and healthy zucchini mushroom chicken stir fry that combines tender chicken with fresh vegetables in just 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stir Fry
  • 1 pound Chicken Breast Lean protein that absorbs marinade flavors wonderfully; fresh is best.
  • 2 tablespoon Vegetable Oil Essential for sautéing at high heat.
  • 2 medium Zucchini Adds a subtle sweetness and tender-crisp texture; slice into half-moons for even cooking.
  • 8 ounces Mushrooms Provide delicious umami depth; any type will enhance the dish beautifully.
  • 1 medium Red Bell Pepper Brings sweetness and vibrant color.
  • 2 clove Garlic Fresh garlic enriches the dish with aromatic notes.
  • 1 tablespoon Ginger Freshly grated ginger gives the stir fry a warm, zesty kick.
For the Sauce
  • 2 tablespoon Soy Sauce Provides essential salty depth.
  • 1 tablespoon Oyster Sauce Adds sweetness and umami.
  • 1 tablespoon Cornstarch Helps create a silky texture in the marinade.
  • 1 cup Chicken Broth Deepens the flavor and harmonizes the sauce ingredients.
For Garnish
  • 2 tablespoon Green Onions A fresh finishing touch that brightens up every plate.

Equipment

  • Large skillet or wok

Method
 

Step-by-Step Instructions
  1. Marinate the Chicken: Slice the chicken breast into thin strips and place in a bowl. Add soy sauce, cornstarch, and a sprinkle of salt and pepper. Mix to coat and let marinate for about 15 minutes.
  2. Cook the Chicken: Heat vegetable oil in a skillet over medium-high heat. Add marinated chicken strips and cook for 5-7 minutes until golden brown. Remove and set aside.
  3. Sauté Aromatics: In the same skillet, add vegetable oil and sauté minced garlic and grated ginger for about 30 seconds until fragrant.
  4. Add the Mushrooms: Add sliced mushrooms to the skillet and cook for about 3-4 minutes until softened.
  5. Incorporate Vegetables: Stir in sliced zucchini and red bell pepper and cook for another 3-4 minutes until tender-crisp.
  6. Prepare the Sauce: Whisk together remaining soy sauce, oyster sauce, cornstarch, and chicken broth in a bowl until smooth.
  7. Combine Chicken and Sauce: Add cooked chicken back to skillet, pour sauce over and stir to combine. Cook for 1-2 minutes until sauce thickens.
  8. Garnish and Serve: Remove from heat and garnish with chopped green onions. Serve immediately over rice or noodles.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 4gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Prep all ingredients before cooking for a seamless stir-frying experience.

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