What is the best way to keep zucchini crisp in a stir fry?

For the best Chicken Stir Fry with Zucchini, cook the zucchini over medium-high heat for only a few minutes. The goal is a crisp-tender texture rather than very soft zucchini. Cut the pieces into similar sizes, use a large skillet, and avoid overcrowding the pan. These simple steps help excess moisture evaporate instead of steaming the vegetables.

Can I make Chicken Stir Fry with Zucchini ahead of time?

Yes. Chicken Stir Fry with Zucchini works well for meal prep. You can cook the chicken, vegetables, and rice ahead of time and portion them into airtight containers. According to the original recipe, leftovers can be refrigerated for up to 3 days. When reheating, warm the chicken thoroughly and consider adding a small splash of water to loosen the teriyaki sauce. Slightly undercooking the zucchini initially can also help it maintain a better texture after reheating.

What other vegetables can I add to chicken zucchini stir fry?

Broccoli and matchstick carrots complement Chicken Stir Fry with Zucchini particularly well, but you have plenty of options. Bell peppers, mushrooms, snap peas, green beans, onions, cabbage, or additional zucchini can all work. Choose vegetables with different colors and textures to make the meal more interesting. Firmer vegetables may need to enter the skillet first, while quick-cooking vegetables should be added closer to the end.

Easy Chicken Stir Fry with Zucchini

Name: Chicken Stir Fry with Zucchini
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes; 3 tablespoons oil, divided; 1 zucchini, quartered (about 1 1/2 cups); 1 1/2 cups matchstick carrots; 2 1/2 cups small broccoli florets; 3/4 cup teriyaki sauce, store-bought or homemade; 1 1/2 cups cooked rice, for serving; 1/4 cup honey; 1/2 cup coconut aminos or soy sauce; 1 clove garlic, grated; 1/4 teaspoon fresh ginger, grated

Description

Chicken Stir Fry with Zucchini is a quick and flavorful weeknight dinner made with tender chicken, fresh zucchini, carrots, broccoli, and a sweet-savory homemade teriyaki sauce. Serve it over fluffy rice or cauliflower rice for an easy family-friendly meal.

Ingredients

Scale

1 1/2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
3 tablespoons oil, divided
1 zucchini, quartered (about 1 1/2 cups)
1 1/2 cups matchstick carrots
2 1/2 cups small broccoli florets
3/4 cup teriyaki sauce, store-bought or homemade
1 1/2 cups cooked rice, for serving
1/4 cup honey
1/2 cup coconut aminos or soy sauce
1 clove garlic, grated
1/4 teaspoon fresh ginger, grated

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Instructions

Pat the chicken dry with paper towels and cut it into 1-inch cubes.
Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the chicken and brown for 2 to 3 minutes on each side. Transfer the chicken to a clean plate and set aside.
Add the remaining 1 tablespoon of oil to the skillet. Add the zucchini, matchstick carrots, and broccoli florets. Cook for about 5 minutes, or until the vegetables are slightly tender but still crisp.
To make the homemade teriyaki sauce, whisk together the honey, coconut aminos or soy sauce, grated garlic, and grated fresh ginger until combined.
Return the chicken to the skillet with the vegetables. Pour the teriyaki sauce over everything and stir until the chicken and vegetables are evenly coated.
Cover the skillet with a lid and remove it from the heat. Check that the chicken is fully cooked and has reached an internal temperature of 165°F (74°C).
Divide the cooked rice among serving bowls and top with the Chicken Stir Fry with Zucchini. Serve warm.

Notes

Boneless, skinless chicken thighs can be substituted for chicken breasts.
Shrimp, thinly sliced steak, or tofu can replace the chicken; adjust the cooking time accordingly.
Do not overcook the zucchini. Keeping it slightly crisp prevents the stir fry from becoming watery or mushy.
Frozen vegetables can be used, but thaw and drain them before cooking to remove excess moisture.
For a gluten-free version, use certified gluten-free tamari or coconut aminos and verify that any prepared teriyaki sauce is gluten-free.
Serve with cauliflower rice instead of regular rice for a lighter, lower-carbohydrate option.
Store leftovers in airtight containers in the refrigerator for up to 3 days.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Stir-Fry
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 bowl, without rice
Calories: 430
Sugar: 22 g
Sodium: 932 mg
Fat: 15 g
Saturated Fat: 2 g
Unsaturated Fat: 12 g
Trans Fat: 0.1 g
Carbohydrates: 34 g
Fiber: 3 g
Protein: 39 g
Cholesterol: 109 mg