Chicken Zucchini Stir Fry Recipe

Chicken Zucchini Stir Fry Recipe

How To Make Chicken Zucchini Stir Fry

This easy zucchini stir fry will satisfy your takeout cravings! It’s packed with tender chicken, crunchy zucchini, all slathered in a savory mirin sauce.

Preparation: 15 minutes
Cooking: 5 minutes
Total: 20 minutes



  • ¼cupsoy sauce,low sodium, or gluten-free
  • 1cupchicken broth
  • 1tbspcornstarch
  • 2tbspmirin
  • 1tbspsugar
  • 2tspsesame oil
  • 1tbspcanola oil,divided
  • 1tbspgarlic,minced
  • 1tbspginger,minced
  • 1lbchicken breast,sliced very thinly
  • 2cupszucchini,(from 1 large zucchini), cut into ¼-inch thick half moons
  • sesame seeds,for garnish, optional
  • scallion,for garnish, optional


  1. In a large bowl, add the soy sauce, chicken broth, cornstarch, mirin, sugar, and sesame oil and whisk until everything is completely dissolved.

  2. In a large skillet, add 1 teaspoon of canola oil on medium-high heat. Cook half the chicken for about 2 to 3 minutes on each side until just cooked through. Set aside on a plate.

  3. Repeat with the second half of the chicken and an additional teaspoon of oil. Remove the chicken to the plate.

  4. Add in the remaining 1 teaspoon of oil, garlic, and ginger, then cook for 30 to 45 seconds until very fragrant but not browned.

  5. Stir the garlic and ginger well, then add in the sauce, whisking well. Cook the sauce for 1 minute, then add in the zucchini and cook for 2 more minutes until thickened and the zucchini is tender-crisp.

  6. Remove from heat, add in the chicken, and stir well to coat.

  7. Garnish with sesame seeds and scallions, and enjoy!


  • Calories: 320.29kcal
  • Fat: 17.27g
  • Saturated Fat: 3.86g
  • Trans Fat: 0.13g
  • Monounsaturated Fat: 7.81g
  • Polyunsaturated Fat: 4.38g
  • Carbohydrates: 11.11g
  • Fiber: 0.84g
  • Sugar: 5.73g
  • Protein: 27.41g
  • Cholesterol: 74.37mg
  • Sodium: 1038.56mg
  • Calcium: 33.97mg
  • Potassium: 560.31mg
  • Iron: 1.49mg
  • Vitamin A: 34.02µg
  • Vitamin C: 11.96mg
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