This Healthy Zucchini Mushroom Chicken Stir Fry is a colorful dish packed with fresh veggies! Juicy chicken, crisp zucchini, and earthy mushrooms create a tasty meal that’s quick to make.
It’s great for busy days when you want something yummy without spending hours in the kitchen. I love adding a splash of soy sauce at the end for a little extra zing!
Key Ingredients & Substitutions
Chicken: I always go for boneless, skinless chicken breasts for their lean protein. If you’re looking for a substitute, turkey breast works well too, or even tofu for a vegetarian option!
Zucchini: Fresh zucchinis add great texture and nutrition. If zucchinis are out of season, consider using yellow squash or bell peppers as alternatives.
Mushrooms: Cremini mushrooms provide a rich flavor, but white mushrooms or even shiitake are perfect substitutes if you prefer. Just pick some that you find appealing!
Soy Sauce: I prefer low-sodium soy sauce to control the saltiness. If you need a gluten-free option, tamari works great too. Coconut aminos is a nice alternative as well for a different flavor.
Ginger and Garlic: Freshly minced garlic and ginger add freshness and depth. In a pinch, you can use powdered ginger or garlic, but fresh is definitely better if you can manage it!
How Do I Get My Chicken Perfectly Cooked?
Cooking chicken can be tricky, but here’s how to get it just right. First, make sure your pan is hot before adding the chicken—that helps it sear nicely. Here’s a step-by-step:
- Cut the chicken into uniform cubes; this ensures even cooking.
- Season the chicken with salt and pepper. This enhances the flavor!
- Cook the chicken in batches if necessary, giving it space in the pan to brown without steaming.
- Cook until it turns white and starts to brown, about 5-6 minutes; avoid overcooking to keep it juicy.
Setting the chicken aside once cooked allows you to add the vegetables without crowding the pan, leading to better texture in your stir fry!
Healthy Zucchini Mushroom Chicken Stir Fry
Ingredients You’ll Need:
- 1 lb (450 g) boneless, skinless chicken breasts, cut into bite-sized cubes
- 2 medium zucchinis, sliced into half-moons
- 8 oz (225 g) cremini or white mushrooms, sliced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp low-sodium soy sauce or tamari (for gluten-free)
- 1 tbsp oyster sauce (optional for extra flavor)
- 1 tsp sesame oil
- 1 tbsp olive oil or avocado oil for cooking
- 2 green onions, sliced
- 1 tbsp toasted sesame seeds
- Salt and pepper, to taste
- 1/4 cup low-sodium chicken broth or water (optional, for a bit of sauce)
How Much Time Will You Need?
This stir fry is a quick and simple meal that takes about 10 minutes to prep and 15 minutes to cook, totaling around 25 minutes. Perfect for a busy weeknight dinner!
Step-by-Step Instructions:
1. Heat the Oil:
Start by heating the olive oil or avocado oil in a large skillet or wok over medium-high heat. Make sure the oil is hot before adding the chicken.
2. Cook the Chicken:
Add the cubed chicken to the skillet. Season it with a little salt and pepper. Cook the chicken for about 5-6 minutes, stirring occasionally, until the pieces are white and slightly browned. Once cooked, remove the chicken from the pan and set it aside on a plate.
3. Sauté Garlic and Ginger:
In the same skillet, add the minced garlic and ginger. Sauté them for about 30 seconds until fragrant. This will make your kitchen smell amazing!
4. Add Vegetables:
Now, toss in the sliced mushrooms and zucchini. Stir fry the vegetables for about 4-5 minutes, or until they are tender yet still have a nice crunch. Keep stirring so they cook evenly.
5. Combine Everything:
Return the cooked chicken to the skillet. Pour in the soy sauce and the oyster sauce (if using). Add the chicken broth or water if you prefer a little more sauce. Stir everything together and cook for another 1-2 minutes until heated through.
6. Finish with Sesame Oil:
Drizzle sesame oil over the stir fry, and give it a good toss to combine all the flavors. This adds a lovely nutty taste!
7. Serve it Up:
Take the skillet off the heat. Sprinkle toasted sesame seeds and sliced green onions on top. Serve your delicious stir fry hot, either on its own or over a bed of brown rice or cauliflower rice for a nutritious meal!
Enjoy this quick, nutritious, and flavorful dish that perfectly balances lean protein with fresh vegetables and an Asian-inspired sauce!
FAQ for Healthy Zucchini Mushroom Chicken Stir Fry
Can I Use Frozen Chicken Instead?
Yes, but make sure to thaw it completely before cooking. Thaw frozen chicken in the fridge overnight or use the cold water method: place it in a sealed plastic bag and submerge it in cold water. Pat it dry with paper towels to avoid excess moisture.
What Can I Substitute for Zucchini?
If you can’t find zucchini, yellow squash works well as a substitute. You could also use bell peppers or snap peas for a different texture and flavor. Just adjust the cooking time slightly if needed!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to ensure even heating.
Can I Make This Dish Vegetarian?
Absolutely! You can replace the chicken with firm tofu or tempeh for a vegetarian option. Just make sure to sauté the tofu until golden brown for the best texture.
