Why You’ll Love This Zucchini Mushroom Chicken Stir Fry
- Fast weeknight dinner ready in about 30 minutes.
- Light, flavorful, and family-friendly—kids and adults both love it.
- Great for meal prep: keeps well and reheats without losing texture.
- Uses everyday pantry staples for an easy, budget-friendly meal.
- Low-carb option when served over cauliflower rice or on its own.
introduction
This Zucchini Mushroom Chicken Stir Fry is a bright, savory skillet meal that’s perfect for busy nights and Pinterest-worthy dinner photos. The tender chicken, juicy mushrooms, and crisp zucchini come together with a glossy, garlicky sauce that feels restaurant-quality but cooks in a fraction of the time. If you enjoy quick, flavor-forward skillet dinners, you might also appreciate this Mediterranean chicken stir-fry for another weeknight winner.
Ingredients Needed
Protein
- 1 lb (about 500g) chicken breast, thinly sliced
Vegetables
- 2 medium zucchinis, sliced into half-moons
- 8 oz (about 225g) mushrooms, sliced
- 1 red bell pepper, sliced
Sauce & aromatics
- 4 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1/4 cup chicken broth
Pantry & thickening
- 2 tablespoons vegetable oil
- 2 tablespoons cornstarch (divided: 1 tbsp for chicken, 1 tbsp for sauce)
- Salt and black pepper to taste
Garnish & serving
- 2 green onions, chopped
- Cooked rice or noodles for serving
Note: If you want to tweak the protein, check out this crunchy air fryer Korean fried chicken for an alternative style.
Step-by-Step Instructions
- In a medium bowl, combine sliced chicken breast with 1 tablespoon soy sauce, 1 tablespoon cornstarch, salt, and black pepper. Mix well and set aside to marinate for about 15 minutes.
- In a large pan or wok, heat 1 tablespoon vegetable oil over medium-high heat. Add the marinated chicken pieces and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
- In the same pan, add the remaining 1 tablespoon of vegetable oil. Add minced garlic and grated ginger, sauté for about 30 seconds until fragrant.
- Add sliced mushrooms and cook for 3-4 minutes until they start to soften.
- Add sliced zucchinis and red bell pepper to the pan. Stir-fry for another 3-4 minutes, until the vegetables are tender-crisp.
- In a small bowl, mix together 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon cornstarch, and 1/4 cup chicken broth. Stir until smooth.
- Return the cooked chicken to the pan, and pour the prepared sauce over the chicken and vegetables. Stir well to combine, and let the sauce thicken for about 1-2 minutes.
- Garnish with chopped green onions before serving. Serve the stir-fry over cooked rice or noodles.
Serving Suggestions Zucchini Mushroom Chicken Stir Fry
- Spoon over steamed jasmine rice or brown rice for a classic meal.
- Toss with lo mein or rice noodles for a noodle-based dinner.
- Serve over cauliflower rice for a low-carb option.
- Add a squeeze of lime and extra chili flakes for brightness and heat.
Tips for Success Zucchini Mushroom Chicken Stir Fry
- Pat the chicken dry before marinating to help the cornstarch adhere for a better sear.
- Cut vegetables uniformly so everything finishes at the same time.
- Don’t overcrowd the pan—work in batches if needed to keep a good sear.
- For more depth, let the sauce simmer a minute longer to concentrate flavors.
- If you prefer a crispy finish on the chicken, try this air fryer parmesan-crusted chicken idea and serve alongside the stir-fry.
variation (if any)
- Vegetarian swap: replace chicken with firm tofu (press, cube, toss in cornstarch, and pan-fry).
- Southwest twist: swap soy and oyster sauce for a mix of lime, cumin, and a splash of salsa for a different flavor profile.
- Heat level: add 1 teaspoon chili garlic sauce or sliced jalapeño when cooking garlic for spice.
FAQs
Q: Can I use frozen zucchini or mushrooms?
A: Fresh is best for texture, but if using frozen, thaw and drain well, then pat dry to avoid extra moisture in the pan.
Q: How long will leftovers keep?
A: Stored in an airtight container, leftovers keep 3–4 days in the refrigerator. Reheat gently on the stove or microwave.
Q: Can I meal-prep this for the week?
A: Yes—cook everything and store in portioned containers. Reheat quickly and add a splash of water or broth if the sauce tightens.
Q: Is oyster sauce necessary?
A: Oyster sauce adds savory depth, but you can substitute hoisin or an extra tablespoon of soy sauce if needed.
Servings: 4 servings
Calories: 350kcal
Ingredients
Protein
- 1 lb chicken breast, thinly sliced
Vegetables
- 2 medium zucchinis, sliced into half-moons
- 8 oz mushrooms, sliced
- 1 red bell pepper, sliced
Sauce & Aromatics
- 4 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1/4 cup chicken broth
Pantry & Thickening
- 2 tablespoons vegetable oil
- 2 tablespoons cornstarch (divided: 1 tbsp for chicken, 1 tbsp for sauce)
- Salt and black pepper to taste
Garnish & Serving
- 2 green onions, chopped
- Cooked rice or noodles for serving
Instructions
Preparation
- In a medium bowl, combine sliced chicken breast with 1 tablespoon soy sauce, 1 tablespoon cornstarch, salt, and black pepper. Mix well and set aside to marinate for about 15 minutes.
Cooking
- In a large pan or wok, heat 1 tablespoon vegetable oil over medium-high heat. Add the marinated chicken pieces and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
- In the same pan, add the remaining 1 tablespoon of vegetable oil. Add minced garlic and grated ginger, sauté for about 30 seconds until fragrant.
- Add sliced mushrooms and cook for 3-4 minutes until they start to soften.
- Add sliced zucchinis and red bell pepper to the pan. Stir-fry for another 3-4 minutes, until the vegetables are tender-crisp.
- In a small bowl, mix together 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon cornstarch, and 1/4 cup chicken broth. Stir until smooth.
- Return the cooked chicken to the pan, and pour the prepared sauce over the chicken and vegetables. Stir well to combine, and let the sauce thicken for about 1-2 minutes.
- Garnish with chopped green onions before serving. Serve the stir-fry over cooked rice or noodles.
Notes
Pat the chicken dry before marinating to help the cornstarch adhere for a better sear. Cut vegetables uniformly so everything finishes at the same time. Don’t overcrowd the pan—work in batches if needed to keep a good sear. For more depth, let the sauce simmer a minute longer to concentrate flavors. If you prefer a crispy finish on the chicken, try serving alongside air fryer parmesan-crusted chicken.
Nutrition
Serving: 1g | Calories: 350kcal | Carbohydrates: 30g | Protein: 30g | Fat: 15g | Saturated Fat: 2g | Sodium: 700mg | Fiber: 4g | Sugar: 3g
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