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Healthy Chicken Zucchini Stir Fry - Quick, Flavorful, and Light

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb (450 g) boneless, skinless chicken breast, thinly sliced against the grain
  • 2 medium zucchini, halved lengthwise and sliced into half-moons (about 1/4 inch thick)
  • 1 small yellow onion, thinly sliced
  • 1 red bell pepper, thinly sliced (optional but adds color and sweetness)
  • 2 tablespoons avocado or olive oil, divided
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated or minced
  • 2 green onions, thinly sliced (plus more for garnish)
  • 1 tablespoon toasted sesame seeds for garnish (optional)
  • 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
  • 1 tablespoon honey (or maple syrup)
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1/4–1/2 teaspoon red pepper flakes (adjust to heat preference)
  • 1/4 cup low-sodium chicken broth (or water)
  • 2 teaspoons cornstarch (or arrowroot for grain-free)
  • Cooked brown or white rice, quinoa, or cauliflower rice
  • Lime wedges for a bright finish

Method
 

  1. Whisk the sauce: In a small bowl, combine soy sauce, honey, rice vinegar, sesame oil, red pepper flakes, chicken broth, and cornstarch. Stir until smooth and set aside.
  2. Prep the chicken and veggies: Pat the chicken dry and slice thinly. Cut zucchini into half-moons so they cook quickly but keep some bite. Slice the onion and bell pepper. Mince garlic and ginger.
  3. Preheat the pan: Heat a large skillet or wok over medium-high until hot. Add 1 tablespoon of oil and swirl to coat.
  4. Stir-fry the chicken: Add chicken in an even layer. Season lightly with salt and pepper. Cook 3–4 minutes, stirring occasionally, until just cooked through and lightly browned. Transfer to a plate.
  5. Cook the veggies: Add remaining 1 tablespoon oil to the pan. Toss in onion and bell pepper. Stir-fry 2 minutes. Add zucchini and a pinch of salt. Cook 2–3 minutes more, until just crisp-tender.
  6. Bloom aromatics: Push veggies to the sides. Add garlic and ginger to the center. Cook 30 seconds until fragrant, then toss everything together.
  7. Sauce and combine: Return chicken and any juices to the pan. Give the sauce a quick stir and pour it in. Stir continuously for 1–2 minutes until the sauce thickens and coats the stir fry.
  8. Finish: Stir in green onions. Taste and adjust with a splash more soy sauce for salt, honey for sweetness, or vinegar for brightness.
  9. Serve: Sprinkle with sesame seeds, add a squeeze of lime if you like, and serve hot over rice or your favorite base.