Chicken Veggie Stir Fry with Zucchini

Close up of a spoon scooping up chicken veggie stir fry.

4.50 from 2 votes

Chicken Veggie Stir Fry with Zucchini

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 Time5

Cook Time15

Total Time20

Servings: people

Calories: 297kcal

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.

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