Chicken Zucchini Stir Fry
A quick and easy skillet dish featuring seared chicken, crisp-tender zucchini and bell pepper, all finished with a savory garlic-soy sauce, perfect for busy weeknights.
Ingredients
For the Base
- 2 pieces chicken breasts, sliced Use boneless, skinless thighs for richer flavor.
- 2 tablespoons olive oil Neutral oils like canola or avocado can be used.
For the Vegetables
- 2 medium zucchinis, sliced Any summer squash can work.
- 1 piece bell pepper, sliced Any color bell pepper can be used.
- 3 cloves garlic, minced Fresh garlic is preferred for aroma.
For the Sauce & Seasoning
- 2 tablespoons soy sauce For lower sodium, use low-sodium soy sauce.
- Salt and pepper to taste
To Serve
- Cooked rice or noodles Optional serving suggestion.
Instructions
Preparation
- Slice the chicken, zucchinis, and bell pepper, and mince the garlic. Measure the soy sauce and prepare rice or noodles if serving immediately.
Cooking
- Heat olive oil in a large skillet over medium heat until shimmering.
- Add the sliced chicken, season with salt and pepper, and cook until browned and cooked through, about 5–7 minutes.
- Move chicken to the side of the skillet or briefly remove from the pan, then add minced garlic and sliced bell pepper. Sauté for 2–3 minutes.
- Stir in zucchini and cook until tender, about 3–4 minutes.
- Add soy sauce and toss everything together for about a minute.
- Serve immediately over rice or noodles.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For best texture, keep rice or noodles separate when storing.