4.5 from 6 votes
Chicken Veggie Stir Fry with Zucchini
With a sticky-sweet sauce, loads of tender-crisp veggies, and protein-packed chicken, this quick and easy Chicken and Vegetable Stir Fry is the perfect weeknight dinner!
Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 6 people
Calories: 297 kcal
Course:
Dinner
Cuisine:
Asian
Ingredients
- 2 pounds boneless, skinless chicken breast cut into bite sized pieces
- 2 tablespoons sesame oil divided
- 2 cups zucchini sliced into thick half moons
- 1 red bell pepper chopped
- 1/2 cup shredded carrots
- 1/2 pound broccoli cup into small florets
- 1/2 red onion diced
Stir fry sauce
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger (1 teaspoon ground ginger)
- 1 teaspoon Sriracha optional
- 1 tablespoon cornstarch
- 1 tablespoon water
Garnish (optional)
- sesame seeds
- chopped green onion
Instructions
- In a small bowl, whisk together the soy sauce, brown sugar, garlic, ginger, and sriracha. Mix the cornstarch and water together until the cornstarch is dissolved, then whisk into the stir fry sauce.
- Heat a large, high-sided skillet with 1 tablespoon of oil over medium high heat.
- Once the pan is hot, add the chicken pieces to the pan. Cook for 3-4 minutes without stirring to get a nice sear, then cook for 3-4 additional minutes stirring regularly until chicken is cooked through (165˚F internal temp.) Remove from skillet and set aside.
- Add the remaining oil in the pan, then add the vegetables. Cook stirring occasionally for 4-6 minutes or until the veggies become tender.
- Add the meat back the pan and pour the stir fry sauce in and toss to coat in the sauce. Cook 1-2 minutes or until the sauce has thickened then remove from heat.
- Garnish as desired with green onion and/or sesame seeds.
Cup of Yum
Notes
- How to Store: To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- How to Freeze: You can freeze this recipe either before or after cooking. Check the post above for full directions for both methods.
- How to Reheat:
- How to Scale: If you are feeding less people, you can easily just use 1lb of chicken and half everything else. Or keep the remaining ingredients the same so that you have more veggies and a saucier chicken.
- in the refrigerator for 3-4 days
- in the freezer up to a month
- In the microwave in 30 second increments, stirring in between, until heated through.
- In the oven at 350˚F for 15-20 minutes or until heated through.
Nutrition Information
Calories
297kcal
(15%)
Carbohydrates
18g
(6%)
Protein
36g
(72%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
3g
Trans Fat
0.02g
Cholesterol
97mg
(32%)
Sodium
1301mg
(54%)
Potassium
918mg
(26%)
Fiber
2g
(8%)
Sugar
12g
(24%)
Vitamin A
2457IU
(49%)
Vitamin C
70mg
(78%)
Calcium
51mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 297
% Daily Value*
| Calories | 297kcal | 15% |
| Carbohydrates | 18g | 6% |
| Protein | 36g | 72% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 97mg | 32% |
| Sodium | 1301mg | 54% |
| Potassium | 918mg | 20% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 2457IU | 49% |
| Vitamin C | 70mg | 78% |
| Calcium | 51mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.