• Facebook
  • Twitter
  • Pinterest
  • Instagram
Easy Family Recipes
Free Recipe Club
  • New? Start here
  • ✱ Recipe Index
  • Meal Plans
  • Chicken
  • Dinners
  • 🍲 One Dish Recipes
  • Home
  • New? Start Here
  • Recipe Index
  • Meal Plans
  • Chicken
  • Dinners
  • 🍲 One Dish Recipes
    • Appetizers
    • Breakfast
    • Lunch
    • Dinner
    • Dessert
    • Salad
    • Soup
    • Side Dish
    • Dairy Free
    • Gluten Free
    • Low Carb
    • Vegetarian
    • Chicken
    • Beef
    • Ground Turkey
    • Pork
    • Pasta
    • Rice
    • Crock Pot
    • Grill
    • Instant Pot
    • Oven
    • Stove top
    • Casserole
    • One Dish
  • About
  • Press
  • Contact
  • Terms of Use
  • Terms of Use – Disclosure Policy
Search
Home / Recipes / Chicken Recipes / Chicken Vegetable Stir Fry with Zucchini

Chicken Vegetable Stir Fry with Zucchini

Jump to Recipe
DF

Author:

Kimber Matherne

Updated:

July 10, 2024

This site runs ads and generates income from affiliate links. Read my disclosure policy.

In less than the time it takes to order takeout, you can have this Chicken Vegetable Stir Fry on the table! With tender chicken breast, loads of fresh veggies, and a sticky-sweet stir fry sauce that clings to every bite, this is an easy weeknight dinner that everyone in the family will love. 

Chicken breast and vegetable stir fry in sweet and sticky stir fry sauce. this Recipe

Table of contents

Toggle
  • Recipe Notes
  • Recipe Step by Step
  • Recipe Tips
  • Recipe Short Cuts
  • Recipe Variations
  • Freezer Meal Instructions
  • What to Serve with Chicken Vegetable Stir Fry
  • Chicken Vegetable Stir Fry Leftovers
  • More Chicken Dinner Recipes
  • Chicken Veggie Stir Fry with Zucchini Recipe

This Chicken Vegetable Stir Fry is the best kind of weeknight dinner recipe. It’s veggie packed, but your kids will actually eat it. (Gasp!)

It takes minutes to make and it tastes amazing. As if that’s not enough, you can easily customize it with the veggies you happen to have on hand—which means it’s perfect for cleaning out that crisper drawer! (Check out our Pepper Steak Stir Fry or Ground Beef Stir Fry for a beef version!)

What separates an average stir fry from a stellar one is the sauce, and this one is a keeper. When making a stir fry, you want a sauce that’s sticky, so the sauce will cling to all the chicken and veggies in this chicken stir fry.

Why I LOVE this recipe!

  • Quick – Stir fries come together lightning fast, making them perfect for those busy school nights.
  • Wholesome – I mean, just look at all those veggies! And, of course, the chicken is loaded with protein. This is the kind of dinner that just makes you feel good after eating it.
  • Customizable – Kids don’t like even the tiniest amount of heat in their food? Skip the sriracha! Have a bag of spinach in the fridge that expires today? Throw it in your Chicken Vegetable Stir Fry! It’s all good.
  • Kid-Friendly – The sticky-sweet sauce in this stir fry is delicious enough to coax even the most ardent veggie-haters into cleaning their plate.

Recipe Notes

This Chicken Vegetable Stir Fry recipe is as simple as promised! Just a few minutes for a family friendly meal.

In this section I am going to go through a few tips and tricks I use when making this recipe to get the absolute best and most delicious results.

Make sure to scroll to the bottom for the FULL recipe card.

Ingredients for chicken and vegetable stir fry, including chicken breast, zucchini, soy sauce, sesame oil, broccoli, peppers, and more

Ingredients + Substitutions

For the Chicken Veggie Stir Fry

  • Boneless, skinless chicken breast – Cut the chicken into bite-sized pieces so it’s easy to eat.
  • Sesame oil – This will give your chicken and vegetable stir fry that authentic Asian takeout flavor.
  • Zucchini – Yellow squash can be used instead.
  • Red bell pepper – Orange and yellow bell peppers have the same mild, sweet flavor as red, so those can be swapped in if you’d like.
  • Shredded carrots– you can use chopped carrots or carrot chips, I use shredded because it is so easy to grab at the store.
  • Broccoli – You’ll need to cut this small enough that it will cook through in the pan. Fresh or frozen will work!
  • Red onion 

For the Stir Fry Sauce

  • Soy sauce – Use low-sodium soy sauce to cut the sodium in the recipe, or tamari to make a gluten-free chicken stir fry sauce.
  • Brown sugar – You can use light or dark brown sugar; dark brown sugar will give your stir fry a little more depth.
  • Garlic
  • Ginger – Fresh ginger will give your stir fry more oomph, but if you don’t have it on hand, use 1 teaspoon ground ginger.
  • Sriracha – This is optional; you can always add it on individual portions if not everyone in your family likes a spicy Chicken Vegetable Stir Fry.
  • Cornstarch
  • Water

Garnish

  • Sesame seeds – Make it fancy with black and white sesame seeds.
  • Green onion

Recipe Step by Step

How to make chicken stir fry step 1: Whisk together the ingredients for the stir fry sauce.

Whisk together the ingredients for the stir fry sauce so the sauce is prepared and ready to go.

How to make chicken stir fry step 2: Brown the chicken breast in a hot skillet.

Dice chicken breast and place it in a hot skillet or wok to brown.

How to make chicken stir fry step 3: Remove the chicken and cook the vegetables in the skillet.

Once the chicken is browned, add vegetables to the skillet to cook.

How to make chicken stir fry step 4: Pour the stir fry sauce over the chicken and vegetables and simmer until it thickens.

Combine the chicken and veggies in the skillet and pour the sauce over the top.

How to make chicken stir fry step 5: Remove chicken stir fry from the heat.

Simmer the chicken and vegetables in the sauce until sauce is thickened to a sticky consistancy.

How to make chicken stir fry step 6: Serve chicken stir fry with rice.

Serve stir fry over rice or shredded cabbage, or in lettuce wraps.

Recipe Tips

  1. Have everything ready – The downside of a quick recipe like this Chicken Vegetable Stir Fry is that you can’t prep as you go. You’ll need to have all of the ingredients cut and the sauce whisked together before you start. Once you begin cooking, there’s no time to pause.
  2. Whisk the sauce well – Mix the cornstarch with water first to prevent lumps from forming and whisk the sauce until the sugar is completely dissolved. This will make sure the sugar and cornstarch is distributed evenly throughout the sauce.
  3. Use the biggest skillet you have – You don’t want to add the chicken and sauce back to the skillet with the veggies and realize you have no room to stir it all together! And you definitely don’t want everything to overflow out of the pan, leaving you a mess to clean up on the stovetop. There’s a lot of food here, so you’ll need lots of room for cooking and stirring.
  4. Cut the zucchini thick – The zucchini cooks faster than the other ingredients because it’s mostly water; cutting it thicker will allow you to add all of the veggies at the same time without ending up with mushy zucchini.
  5. Customize– You can add whatever extra veggies you have hanging around to the stir fry. This is a super customizable meal and you can use this stir fry recipe as a starting point for whatever you have on hand.

Recipe Short Cuts

If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!

  • Use pre-cooked chicken – Buy a package of grilled chicken from the grocery store, cut it into pieces, and skip having to cook your own chicken.
  • Buy pre-cut vegetables – You can often find packages of stir fry vegetables in the produce section at the grocery store, or use the salad bar.
  • Use ready rice – You know the kind in the pouch that you microwave? It’s super convenient when you don’t have 20 minutes to make rice from scratch!

Recipe Variations

If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!

  • Make it meatless – You can use a plant-based “chicken” instead of chicken breasts, or just add extra veggies for a Meatless Monday dinner.
  • Use (almost) any veggies you like – Just be mindful of how long they need to cook. For example, if you throw in some cubed sweet potatoes, odds are they’re still going to be hard by the time everything else in your stir fry is done!
  • Transform it into a sheet pan dinner – Yes you can! Coat a sheet pan with non-stick spray, add the chicken, veggies, and sauce, toss to coat, and bake at 425ºF until the veggies are tender and the chicken reaches an internal temperature of 165ºF.
Chicken veggie stir fry served with rice.

Freezer Meal Instructions

Making this Chicken Vegetable Stir Fry recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 6 months.

To Freeze Stir Fry Before Cooking:

  1. Prepare sauce
  2. Prepare chicken and vegetables.
  3. Freeze sauce, chicken, and vegetables separately.
  4. Once ready to cook, thaw for 24-48 hours in the refrigerator.
  5. Continue with recipe as directed.

To Freeze Stir Fry After Cooking:

  1. Transfer the Chicken Vegetable Stir Fry to an airtight freezer-safe container or freezer bag. 
  2. Let the stir fry thaw in the refrigerator overnight before you plan on serving it. Although you can reheat it in the microwave, I recommend warming it up in a skillet on the stovetop over medium heat for best results.

What to Serve with Chicken Vegetable Stir Fry

Since this dish has the classic flavors of Asian takeout, it will pair well with many of your favorite Asian side dishes. There are both classic options and some healthy options to keep it light.

Side Dish Ideas

  • Rice – The classic! Use white rice, brown rice or cauliflower rice for something healthier, or try sushi rice stirred with a little bit of rice vinegar for something different.
  • Asian Cucumber Salad with Ginger Soy Dressing – The perfect complement to this Asian-inspired chicken stir fry.
  • Cabbage – Yep, sometimes I just serve stir fry over shredded cabbage! My Spicy Sriracha Asian Coleslaw works well with the flavors of this Chicken Vegetable Stir Fry too.
  • Quinoa
  • Sauce- We love to add a drizzle of yum yum sauce or spicy mayo!

You can choose one or add a few sides to make a wholesome, well rounded dinner. 

Chicken Vegetable Stir Fry Leftovers

If you have leftovers after making Chicken Vegetable Stir Fry, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.

To save leftovers, separate into meal sized portions and then place in an airtight container and store:

  • in the refrigerator for 3-4 days
  • in the freezer up to a month

Leftover Recipes

Here are a few ways to repurpose those leftovers and give them a delicious makeover!

  • Chicken Vegetable Stir Fry Pitas – If you’re a Midwesterner, you may recognize this idea from a restaurant called Bakers Square. It’s seriously good. Just heat up the stir fry, fold it into a pita, and eat it with a knife and fork. (Bakers Square puts mozzarella on top, but you’ve got to be a true Midwesterner to enjoy it that way.)
  • Chicken Veggie Stir Fry Meal Prep – Today’s leftovers can be tomorrow’s lunch! Give it a new spin by serving it with a different base or jazzing it up with some chopped peanuts or cashews and fresh basil leaves.
  • Chicken Vegetable Noodles – Buy a box of Asian noodles from the grocery store—the kind that comes with noodles and sauce—prepare it according to the package instructions, then stir in your leftovers.

More Chicken Dinner Recipes

If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!

You can check out all of my chicken recipes here, or see a few of our readers favorite recipes below.

  • One Pan Italian Chicken and Veggie Skillet
  • Creamy Dijon Chicken
  • Easy Teriyaki Chicken Bites (Mall Teriyaki Chicken)
  • Chicken Pasta with Sun Dried Tomato Cream Sauce
Close up of a spoon scooping up chicken veggie stir fry.

Chicken Veggie Stir Fry with Zucchini

By: Kimber Matherne
4.50 from 2 votes
With a sticky-sweet sauce, loads of tender-crisp veggies, and protein-packed chicken, this quick and easy Chicken and Vegetable Stir Fry is the perfect weeknight dinner!
Prep Time: 5 minutes mins
Cook Time: 15 minutes mins
Total Time: 20 minutes mins
6 people
Rate this Recipe Print Pin SaveSaved!

Ingredients 

  • 2 pounds boneless, skinless chicken breast, cut into bite sized pieces
  • 2 tablespoons sesame oil, divided
  • 2 cups zucchini, sliced into thick half moons
  • 1 red bell pepper, chopped
  • 1/2 cup shredded carrots
  • 1/2 pound broccoli, cup into small florets
  • 1/2 red onion, diced

Stir fry sauce

  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger, (1 teaspoon ground ginger)
  • 1 teaspoon sriracha, optional
  • 1 tablespoon cornstarch
  • 1 tablespoon water

Garnish (optional)

  • sesame seeds
  • chopped green onion

Instructions 

  • In a small bowl, whisk together the soy sauce, brown sugar, garlic, ginger, and sriracha. Mix the cornstarch and water together until the cornstarch is dissolved, then whisk into the stir fry sauce.
  • Heat a large, high-sided skillet with 1 tablespoon of oil over medium high heat.
  • Once the pan is hot, add the chicken pieces to the pan. Cook for 3-4 minutes without stirring to get a nice sear, then cook for 3-4 additional minutes stirring regularly until chicken is cooked through (165˚F internal temp.) Remove from skillet and set aside.
  • Add the remaining oil in the pan, then add the vegetables. Cook stirring occasionally for 4-6 minutes or until the veggies become tender.
  • Add the meat back the pan and pour the stir fry sauce in and toss to coat in the sauce. Cook 1-2 minutes or until the sauce has thickened then remove from heat.
  • Garnish as desired with green onion and/or sesame seeds.
Last step!Share a picture on Instagram and tag me at @easyfamilyrecipes!

Recipe Notes

How to Store: To save leftovers, separate into meal sized portions and then place in an airtight container and store:
  • in the refrigerator for 3-4 days
  • in the freezer up to a month
How to Freeze: You can freeze this recipe either before or after cooking. Check the post above for full directions for both methods.
How to Reheat:
  • In the microwave in 30 second increments, stirring in between, until heated through.
  • In the oven at 350˚F for 15-20 minutes or until heated through.
How to Scale: If you are feeding less people, you can easily just use 1lb of chicken and half everything else. Or keep the remaining ingredients the same so that you have more veggies and a saucier chicken. 

Nutrition Information

Calories: 297kcal (15%), Carbohydrates: 18g (6%), Protein: 36g (72%), Fat: 9g (14%), Saturated Fat: 2g (13%), Polyunsaturated Fat: 3g, Monounsaturated Fat: 3g, Trans Fat: 0.02g, Cholesterol: 97mg (32%), Sodium: 1301mg (57%), Potassium: 918mg (26%), Fiber: 2g (8%), Sugar: 12g (13%), Vitamin A: 2457IU (49%), Vitamin C: 70mg (85%), Calcium: 51mg (5%), Iron: 2mg (11%)

Loved this recipe?

Spread the love. It helps support my website and makes my day!

Email to a Friend Rate Recipe

Sign up to join our free recipe club & receive new recipes each week!

4.50 from 2 votes

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Did you make this recipe? Rate it:




6 responses

  1. Lori
    April 17, 2025

    Needed a quick meal and this delivered. Used the fridge veggies on hand and enjoyed with chicken. I used half of the brown sugar and it was a great meal!

    Reply
  2. Amber
    July 14, 2024

    This stir fry sauce is SO GOOD, I’ve been making it every week for my work lunches. I use only a Tbsp or two of brown sugar, and chili paste instead of sriracha. It’s a great recipe for using any vegetables you have in the fridge, I’ve used cauliflower, baby corn, kale, mushrooms, etc. Also, garbanzo beans are a great vegetarian alternative to the chicken!

    Reply
  3. Alex
    April 29, 2024

    4 stars
    My husband ate three bowls! I thought the sauce was a little sweet, I’d probably use less brown sugar next time and add more spice. But I loved how many vegetables were included, and no one complained at dinner! Definitely a win!

    Reply
  4. Gina
    August 23, 2023

    5 stars
    This recipe is so flavorful. The sauce is to die for!! I made more the next day and used it for dipping homemade chicken nuggets (we are sauce lovers). I’m going to try it on some other chicken recipes.

    Reply
  5. T.J.
    July 7, 2023

    I cooked the chicken and added the sauce and cooked until the sauce thickened and then put in refrigerator overnight.

    The next day I stir fried the veges and made another batch of sauce. Then combined with the chicken. I really love the sauce and wanted the flavor to infuse the chicken overnight.

    Reply
  6. Mike
    April 27, 2023

    Maybe you should try using oyster sauce in your stir fries, you will like the result!

    Reply
Kimber Easy Family Recipes Headshot

Hey there!

I’m Kimber. Mom of 3 and home cook.

Learn More

Need a done-for-you meal plan?

Free Meal Plan

Recipe Key

LC Low Carb IP Instant Pot DF Dairy Free D Dessert GF Gluten Free S Soup V Vegetarian CA Casserole CP Crock Pot A Appetizers

Sign up to join our free recipe club & receive new recipes each week!

Popular Posts

  • Million Dollar Chicken Bake

    Million Dollar Chicken Bake

  • Cheeseburger Pasta

    Cheeseburger Pasta

  • Million Dollar Baked Spaghetti

    Million Dollar Baked Spaghetti

  • Mexican Street Corn Casserole

    Mexican Street Corn Casserole

  • Crock Pot Tuscan Chicken

    Crock Pot Tuscan Chicken

  • Mexican Street Corn Chicken

    Mexican Street Corn Chicken

Fall Potluck Staples

  • Black Bean and Corn Salsa

    Black Bean and Corn Salsa

  • Jiffy Corn Casserole

    Jiffy Corn Casserole

  • Crock Pot Pork Carnitas

    Crock Pot Pork Carnitas

  • 3 Ingredient Crock Pot Shredded Chicken Tacos

    3 Ingredient Crock Pot Shredded Chicken Tacos

  • Chocolate Peanut Butter Ritz Cracker Cookies

    Chocolate Peanut Butter Ritz Cracker Cookies

  • White Chocolate Macadamia Cookies

    White Chocolate Macadamia Cookies

Browse by Course
Appetizer
Breakfast
Lunch
Dinner
Dessert
Salad
Soup
Browse All Recipes

🖤

Reader Favorites

  • Ranch Chicken Bites
    Chicken

    Ranch Chicken Bites

  • Taco Skillet Dinner
    Beef

    Taco Skillet Dinner

  • Salsa Fresca Chicken
    Chicken

    Salsa Fresca Chicken

  • Crock Pot BBQ Chicken – 3 Ingredients!
    Chicken

    Crock Pot BBQ Chicken – 3 Ingredients!

Featured On

Free Recipe Club

Subscribe to email updates for new recipes delivered to your inbox!

Sign me up!

Psst! Looking for more
family-friendly recipes?

Check out our sister site over at:

ThePinningMama.com
  • Facebook
  • Twitter
  • Pinterest
  • Instagram
  • About
  • Press
  • Contact
  • Privacy Policy
  • Disclosure Policy

© 2013-2024 · Site by MRD and OC

Top view of Easy Chicken Stir Fry on a plate with rice.
Homemade Chicken Veggie Stir Fry in a large skillet.
Vegetables for chicken stir fry in pan before being cooked.
Easy Chicken Vegetable Stir Fry with Zucchini prepared in a skillet.
Process photos for making Quick Chicken veggie stir fry in a skillet.

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.