Description
Make this quick, healthy chicken and zucchini stir fry in one pan for an easy weeknight dinner ready in 20 minutes.
Ingredients
Scale
- 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
- 2 medium zucchinis, halved lengthwise and sliced
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1/4 cup low-sodium soy sauce
- 2 tablespoons water
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon black pepper
Instructions
- Heat the olive oil in a large skillet or wok over medium-high heat.
- Add the chicken pieces to the hot skillet and cook for 5 to 7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the skillet and set aside.
- Add the minced garlic to the same skillet and cook for 30 seconds until fragrant.
- Add the sliced zucchini to the skillet. Cook for 4 to 5 minutes, stirring often, until the zucchini is tender-crisp.
- In a small bowl, whisk together the soy sauce, water, honey or maple syrup, ginger, and black pepper.
- Return the cooked chicken to the skillet with the zucchini. Pour the sauce mixture over the chicken and vegetables.
- Cook for 1 to 2 minutes, stirring constantly, until the sauce thickens slightly and coats everything evenly.
- Serve immediately.
Notes
- For a low-carb option, skip the honey or use a sugar substitute equivalent.
- If you prefer, you can substitute chicken thighs for chicken breast. Adjust cooking time slightly if using thicker pieces.
- To keep the cleanup minimal, use a non-stick skillet.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Dinner
- Method: Stir-Frying
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 8
- Sodium: 550
- Fat: 9
- Saturated Fat: 2
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 3
- Protein: 41
- Cholesterol: 110