This Easy Zucchini Mushroom Chicken Stir Fry is a quick and tasty dish filled with fresh veggies and juicy chicken. It’s perfect for busy nights when you need dinner in a flash!
I love how colorful it is on the plate. Plus, you can easily swap in your favorite veggies. It’s like a little cooking adventure every time! 🥦🥕
Key Ingredients & Substitutions
Chicken: Boneless, skinless breast works great for a lean option. If you prefer dark meat, thighs are juicy and flavorful. For a vegetarian version, try tofu or tempeh instead!
Zucchini: Fresh zucchini gives a crunchy texture. If they are out of season, yellow squash or bell peppers are good substitutes.
Mushrooms: Button or cremini mushrooms are wonderful. Shiitake mushrooms can add a deeper flavor. If you want to skip mushrooms, just add more veggies like carrots or snap peas.
Oyster Sauce: This adds umami, but if you’re vegetarian, consider a mushroom stir-fry sauce or soy sauce with a bit of sugar instead.
Hoisin Sauce: For sweetness, you can use honey, but maple syrup or agave syrup are great vegan alternatives.
How Do I Achieve Perfectly Cooked Chicken in My Stir Fry?
Cooking chicken perfectly ensures it stays juicy and tender. Here are some tips to get it right:
- Cut chicken into uniform pieces for even cooking. Aim for bite-sized chunks.
- Don’t overcrowd the pan; cook in batches if necessary. This helps the chicken brown nicely instead of steaming.
- Let the chicken rest for a few minutes after cooking. This allows the juices to redistribute for better flavor.
What’s the Best Way to Stir Fry Vegetables?
Stir-frying vegetables should preserve color and crunch. Keep these steps in mind:
- Heat the pan well before adding anything. This prevents sticking and lets veggies cook quickly.
- Add firmer vegetables like mushrooms first, followed by softer ones like zucchini to balance texture.
- Keep stirring and moving the vegetables around the pan for even cooking.
With these tips, you’ll create a delicious Zucchini Mushroom Chicken Stir Fry every time! Enjoy!
Easy Zucchini Mushroom Chicken Stir Fry
Ingredients You’ll Need:
- 1 lb (450g) boneless, skinless chicken breast, cut into bite-sized pieces
- 2 medium zucchinis, sliced into half-moons
- 8 oz (225g) mushrooms, sliced (button or cremini work well)
- 2 tbsp vegetable oil (or any neutral cooking oil)
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, minced
- 3 green onions, thinly sliced (reserve some greens for garnish)
- 3 tbsp soy sauce
- 1 tbsp oyster sauce (optional for extra umami)
- 1 tbsp hoisin sauce or honey (for a hint of sweetness)
- 1 tsp sesame oil
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry for thickening)
- Salt and pepper, to taste
- 1 tbsp toasted sesame seeds, for garnish
How Much Time Will You Need?
This stir fry takes about 10 minutes of prep time and 15 minutes of cooking time. In total, you’ll need around 25 minutes to whip up this delicious meal!
Step-by-Step Instructions:
1. Prepare the Ingredients:
Start by cutting the chicken into bite-sized chunks, slicing the zucchinis and mushrooms, and mincing the garlic and ginger. Don’t forget to slice the green onions, keeping some for garnish later!
2. Cook the Chicken:
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the chicken pieces to the hot pan and cook for about 5-6 minutes, or until they’re browned and fully cooked. Once done, remove the chicken from the pan and set it aside.
3. Stir-Fry the Aromatics:
In the same skillet, add the remaining tablespoon of oil. Toss in the minced garlic, ginger, and the white parts of the green onions. Stir-fry for about 30 seconds until they’re fragrant and aromatic.
4. Add the Vegetables:
Next, add the sliced mushrooms to the pan. Cook them for about 3-4 minutes until they start to soften. Then, mix in the zucchini slices and stir-fry for another 2-3 minutes until they become slightly tender but still have a nice crunch.
5. Combine Everything:
Return the cooked chicken to the skillet, mixing it well with the mushrooms and zucchinis. It’s time to add flavor! Stir in the soy sauce, oyster sauce (if using), hoisin sauce or honey, and sesame oil. Mix everything together until well coated!
6. Thicken the Sauce:
Now, pour the cornstarch slurry into the pan and stir quickly. The sauce should thicken slightly, coating the chicken and veggies nicely. Adjust the seasoning with salt and pepper to your taste.
7. Finishing Touches:
Remove the skillet from heat. Garnish your stir fry with the sliced green onions and toasted sesame seeds for an extra pop of flavor and crunch.
8. Serve and Enjoy:
Serve your delicious zucchini mushroom chicken stir fry immediately, either on its own or with a side of steamed rice or noodles. Enjoy your healthy and flavorful meal!
Happy cooking! 🍽️
FAQ for Easy Zucchini Mushroom Chicken Stir Fry
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but ensure it’s fully thawed before cooking. It’s best to thaw chicken in the refrigerator overnight or use the quick method by submerging it in a sealed plastic bag in cold water.
What If I Don’t Have Oyster Sauce?
No worries! You can simply omit it or replace it with an extra tablespoon of soy sauce and a touch of sugar or honey to mimic that umami flavor. This works well while keeping the recipe flavorful!
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in a skillet or in the microwave. Add a splash of water or broth if needed to keep it from drying out.
Can I Add More Vegetables?
Absolutely! Feel free to customize this stir fry with your favorite vegetables like bell peppers, snap peas, or broccoli. Just remember to adjust cooking times based on how firm or tender the veggies are!
