This simple Chicken Zucchini Stir Fry became my go-to weeknight solution the first time I made it on a hectic Tuesday evening. I was short on time, had a couple of zucchinis from the farmer's market and a lone red bell pepper in the crisper. The combination of quickly seared chicken, lightly caramelized vegetables and a glossy soy-oyster glaze was an immediate hit at the table. Within minutes the kitchen smelled savory and bright, and the bowl was empty before I could even sit down. I discovered the balance of textures—tender, juicy pieces of chicken against zucchini that still had a pleasant bite—after a few small adjustments to the timing and heat. Keeping the zucchini crisp-tender rather than mushy makes all the difference. The quick cornstarch slurry gives the sauce just enough sheen to cling to every piece without becoming heavy. This dish is a dependable favorite because it’s fast, flexible and uses pantry staples alongside fresh produce.

Ingredients

• 1 pound boneless, skinless chicken breasts: Trim visible fat and slice into bite-sized pieces. Chicken breasts are lean and cook quickly—if you prefer more flavor, use boneless thighs (they stay juicier).
• 2 medium zucchinis: Slice into 1/4-inch rounds or half-moons. Choose firm, unblemished zucchinis for the best texture; summer squash works in a pinch.
• 1 red bell pepper: Remove seeds and slice into strips. The red pepper adds sweetness and color; yellow or orange peppers are fine too.
• 2 tablespoons vegetable oil: Use a neutral oil with a high smoke point, such as canola or peanut oil, for high-heat stir-frying.
• 3 garlic cloves, minced: Fresh garlic provides the aromatic base; press or finely mince for even distribution.
• 2 tablespoons soy sauce: Regular soy sauce for depth of flavor; use a gluten-free tamari to make the dish gluten-free.
• 1 tablespoon oyster sauce: Adds umami richness—substitute hoisin for a vegetarian twist, but expect a sweeter profile.
• 1 tablespoon cornstarch mixed with 2 tablespoons water: This slurry thickens the sauce quickly and gives it a glossy finish.
• Salt and pepper: Season lightly—soy and oyster sauces add saltiness, so start modestly.
• 1 teaspoon sesame seeds (optional): Toast lightly before sprinkling for a nutty finish.
• Chopped green onions (optional): Thinly sliced for fresh color and a mild onion note at the end.

Instructions

Step 01 — Heat the pan: Place a large skillet or wok over medium-high heat and add 1 tablespoon of vegetable oil. Allow the oil to shimmer but not smoke—this indicates it’s hot enough to sear the chicken. High heat gives a quick sear that locks in juices. Step 02 — Cook the chicken: Add the seasoned chicken pieces in a single layer, leaving space between pieces so they brown instead of steam. Cook undisturbed for 2–3 minutes, then stir and continue for another 2–3 minutes until the exterior is golden and the interior reaches 165°F. Remove the chicken to a plate and set aside to retain juices. Step 03 — Aromatics: Return the pan to heat and add the remaining 1 tablespoon vegetable oil. Add the minced garlic and stir constantly for about 30 seconds until fragrant—watch carefully so it doesn’t burn, which would introduce bitterness. Step 04 — Vegetables: Toss in the sliced zucchini and red pepper. Stir-fry for 3–4 minutes, keeping movement frequent so they cook evenly and remain crisp-tender. You’re aiming for bright color and a slight give when pierced with a fork. Step 05 — Reintroduce chicken and sauces: Add the chicken back to the pan and pour in the soy sauce and oyster sauce. Stir well to coat everything; the sauces will begin to mingle and bubble around the ingredients, concentrating flavors. Step 06 — Thicken the sauce: Give the cornstarch slurry a quick stir and pour it into the pan while stirring continuously. The sauce should thicken within 30–60 seconds to a glossy glaze that clings to the chicken and vegetables. If it becomes too thick, splash in a tablespoon of water. Step 07 — Finish and season: Taste and adjust seasoning with salt and black pepper if needed—remember that soy and oyster sauces already contribute salt. Sprinkle sesame seeds and chopped green onions if using, and remove the pan from heat. Step 08 — Rest and serve: Allow the dish to rest in the pan for 2–3 minutes so the flavors meld and the sauce settles. Serve over steamed rice or toss with noodles for a comforting bowl.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. To preserve texture, separate rice from the stir-fry if possible—refrigerating rice with the stir-fry speeds up moisture transfer and softens vegetables. For freezing, place cooled portions in freezer-safe bags and freeze for up to 2–3 months. Thaw overnight in the fridge and reheat gently in a skillet over medium heat, adding a splash of water if the sauce has thickened. Avoid microwaving directly from frozen to minimize sogginess.

Ingredient Substitutions

If you don’t have oyster sauce, use 1 tablespoon hoisin plus 1 teaspoon soy sauce for sweetness and depth, or a mushroom-based stir-fry sauce for vegetarian options. For gluten-free needs replace soy sauce with tamari and use a gluten-free oyster substitute. Swap chicken for tofu (press and pan-fry first) or thinly sliced beef or shrimp—adjust cooking times: shrimp cooks quickly, tofu benefits from a sear, and beef should be sliced very thin against the grain.

Serving Suggestions

Serve over steamed white or brown rice, jasmine rice for a fragrant option, or toss with egg noodles for a heartier plate. Garnish with toasted sesame seeds and sliced green onions for color and crunch. For a light meal, pair with a simple cucumber salad dressed with rice vinegar and sesame oil. Add a side of pickled vegetables or kimchi for brightness and contrast in flavor.

Cultural Background

This dish draws on classic stir-fry techniques from East Asian cooking—high heat, quick cooking and the use of a starch slurry to create a glossy sauce that clings to ingredients. While not a traditional regional specialty, it follows the practical philosophy of using fresh produce with minimal fuss. Oyster sauce, developed in southern China, contributes the savory umami that elevated many home-style stir-fries across Southeast Asia.

Seasonal Adaptations

In summer, swap zucchini for a mix of summer squash and snap peas for brighter flavor; in winter use thinly sliced cabbage and carrots to maintain crisp textures. Add seasonal aromatics—grated ginger in winter for warmth, or a squeeze of lime in late summer for acidity. You can bulk it up for colder months by incorporating roasted sweet potatoes or butternut squash, adjusting sauce ratios to balance natural sweetness.

Meal Prep Tips

For efficient meal prep, slice chicken and vegetables the night before and store separately in airtight containers. Par-cook the chicken until just done and refrigerate; when ready to serve, reheat quickly in a hot pan and stir in fresh vegetables for crispness. Pack rice separately and assemble right before eating to maintain texture. Use portioned containers with vented lids for easy reheating at work.

This dish rewards attention to heat and timing: practice once to find the right rhythm, and you’ll have a reliable, flexible go-to that feels both nourishing and special. Enjoy experimenting with swaps and garnishes to make it uniquely yours.