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Quick Garlic Soy Chicken Zucchini Stir Fry

Close-up of a white bowl filled with glossy chicken zucchini stir fry, coated in a dark sauce.
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Make this fast, healthy chicken and zucchini stir fry in under 25 minutes using a savory garlic soy sauce.

Ingredients

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  • 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
  • 2 medium zucchinis, halved lengthwise and sliced
  • 1 red bell pepper, sliced
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch (or xanthan gum for keto)
  • 1 tablespoon vegetable oil
  • 1/4 cup chicken broth
  • Optional: Sliced green onions for garnish

Instructions

  1. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, cornstarch, and chicken broth to create the sauce. Set aside.
  2. Heat the vegetable oil in a large skillet or wok over medium-high heat.
  3. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  4. Add the minced garlic and grated ginger to the same skillet. Cook for 30 seconds until fragrant.
  5. Add the sliced zucchini and bell pepper to the skillet. Stir fry for 3-4 minutes until the vegetables are tender-crisp.
  6. Return the cooked chicken to the skillet.
  7. Pour the prepared sauce mixture over the chicken and vegetables. Stir constantly until the sauce thickens and coats everything, about 1-2 minutes.
  8. Remove from heat. Garnish with green onions if desired and serve immediately.

Notes

  • For a low-carb or keto version, substitute the cornstarch with 1 teaspoon of xanthan gum.
  • To sear chicken well, ensure your pan is hot before adding the meat and do not overcrowd the pan.
  • Use tamari instead of soy sauce for a gluten-free meal.

Nutrition

Find it online: https://magazinemeal.com/chicken-zucchini-stir-fry/