Simple Chicken Zucchini Stir Fry
A quick and satisfying stir fry featuring lean chicken and vibrant zucchini, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts Cut into bite-sized pieces
- 2 medium zucchinis Sliced into thin rounds or half-moons
- 2 tablespoons soy sauce Can be substituted with tamari for gluten-free
- 1 tablespoon olive oil For cooking
- 2 cloves garlic, minced For flavor
- to taste Salt and pepper For seasoning
- 1 teaspoon sesame oil Optional, for added flavor
- to serve Cooked rice or noodles Can use quinoa for a healthier option
Instructions
Preparation
- Cut the chicken breasts into bite-sized pieces and season generously with salt and pepper.
- Slice the zucchinis into thin rounds or half-moons.
Cooking
- Heat the olive oil in a large skillet or wok over medium-high heat.
- Add the seasoned chicken to the skillet and sauté for about 5-7 minutes, or until cooked through.
- Add the minced garlic and stir for about 30 seconds until fragrant.
- Toss in the sliced zucchini and stir-fry for another 3-5 minutes until the zucchini is tender.
- Pour in the soy sauce and stir to combine. If using, drizzle in the sesame oil and heat through for 1 minute.
- Taste and adjust seasoning with more salt, pepper, or soy sauce as necessary.
Serving
- Remove from heat and serve over bowls of cooked rice or noodles.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.