Easy Zucchini Mushroom Chicken Stir Fry Recipe

Key Ingredients & Substitutions

Zucchini: Zucchini adds a mild flavor and great texture. If you can’t find zucchini, yellow squash works perfectly as a substitute. Both cook quickly and maintain a nice crunch!

Mushrooms: I usually go for button or cremini mushrooms, but shiitake mushrooms can be a wonderful alternative if you want a richer taste. They bring an earthy flavor to the dish.

Chicken: Boneless, skinless chicken breasts are lean and cook fast. For a change, you could use thighs for more flavor, or even tofu for a vegetarian option—it absorbs the sauce well!

Oyster Sauce: This adds a depth of flavor, but if you’re looking for a vegetarian option, feel free to skip it or use hoisin sauce instead for sweetness and richness.

How Do You Achieve the Perfect Stir Fry?

The key to a great stir fry is speed and high heat! Here’s how to nail that technique:

• Use a large skillet or wok to give the ingredients plenty of space. This helps them cook evenly.
• Prep your ingredients before you start cooking. This dish cooks quickly, so you want everything ready to go!
• Heat your oil until it’s shimmering before adding the chicken. This helps to sear it nicely.
• Don’t overcrowd the pan; if necessary, cook in batches to allow your chicken and veggies to brown instead of steam.
• Stir continuously and keep the heat high to maintain that delightful crispness in your veggies!

These tips will help you create a delicious and satisfying stir fry every time! Enjoy cooking!

Easy Zucchini Mushroom Chicken Stir Fry

Ingredients You’ll Need:

For the Stir Fry:

• 2 medium zucchinis, sliced into half-moons
• 8 oz (225g) mushrooms, sliced (button or cremini work well)
• 2 boneless, skinless chicken breasts, thinly sliced
• 2 tablespoons vegetable oil (or olive oil)
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 3 green onions, sliced

For the Sauce:

• 1/4 cup soy sauce (or tamari for gluten-free)
• 1 tablespoon oyster sauce (optional for extra umami)
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
• Salt and pepper to taste

For Garnish:

• Sesame seeds for garnish (optional)

How Much Time Will You Need?

This stir fry takes about 10 minutes to prep and 15 minutes to cook, so you’ll have a delicious meal ready in just about 25 minutes! Perfect for a weeknight dinner!

Step-by-Step Instructions:

1. Prepare the Sauce:

In a small bowl, whisk together the soy sauce, oyster sauce (if you’re using it), rice vinegar, sesame oil, and the cornstarch mixed with water. This will be your tasty sauce that brings everything together. Set it aside for now.

2. Cook the Chicken:

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once it’s hot, add the sliced chicken. Season with a little salt and pepper. Cook for about 5-6 minutes, or until the chicken is browned and fully cooked. Then, remove the chicken from the skillet and set it aside.

3. Sauté Garlic and Ginger:

In the same skillet, add the remaining tablespoon of oil. Add the minced garlic and ginger, sautéing for about 30 seconds until you can smell the wonderful aromas. Yum!

4. Add Mushrooms:

Now, toss in the sliced mushrooms. Cook them for about 3-4 minutes until they start to soften and release some moisture. They’re going to add a nice earthiness to your stir fry.

5. Stir-Fry the Zucchini:

Next, add the sliced zucchini to the skillet. Keep everything moving in the pan and stir-fry for another 3-4 minutes until the zucchini is tender but still has a bit of crunch.

6. Combine Everything:

Return the cooked chicken back to the skillet with the veggies. Pour in the sauce you prepared earlier. Stir everything well to coat and cook for another 2 minutes, so the sauce thickens slightly and becomes flavorful. You did it!

7. Add Green Onions and Serve:

Lastly, toss in the sliced green onions and mix well to combine. Remove the skillet from heat, and if you like, sprinkle with sesame seeds for a nice touch. Serve hot over steamed rice or noodles.

Enjoy your flavorful and healthy Easy Zucchini Mushroom Chicken Stir Fry! It’s a colorful dish that’s as delicious as it is good for you!

FAQ for Easy Zucchini Mushroom Chicken Stir Fry

Can I Use Frozen Vegetables in This Recipe?

Absolutely! If you’re short on time or fresh veggies, frozen zucchini and mushrooms can work in a pinch. Just be sure to thaw and drain them before adding to the stir fry to avoid excess moisture.

Can I Substitute the Chicken with Another Protein?

Yes! Feel free to use shrimp, beef, or tofu as alternatives. Just adjust the cooking time: shrimp cooks quickly, while beef and tofu need a bit longer to get nice and tender.

How to Store Leftovers?

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. When you’re ready to eat, simply reheat them in the microwave or on the stove over low heat, stirring occasionally.

Can I Make This Dish Vegetarian?

Definitely! Skip the chicken and instead use extra mushrooms or your favorite plant-based protein. For the sauce, make sure to use a vegetarian oyster sauce or skip it altogether for a lighter flavor!