Easy Chicken and Zucchini Stir Fry

Name: Easy Chicken and Zucchini Stir Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving
Ingredients: 1 lb boneless skinless chicken breasts; 2 tbsp cornstarch; 1/2 tsp garlic powder; 1/2 tsp ground ginger; 2 tbsp groundnut oil; 1 zucchini; 1 large carrot; 1/4 cup low-sodium soy sauce; 1/4 cup roasted peanuts; 2 green onions

User Reviews

5.0

27 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
4
Calories
287 kcal
Course
Main Course
Cuisine
Chinese, American

Easy Chicken and Zucchini Stir Fry

Deacon Rivera

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Easy to make chicken stir fry recipe made with lean chicken breast, zucchini, and carrots, with a ginger garlic seasoning.

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Ingredients

Servings

1 lb boneless skinless chicken breasts chopped
2 tbsp cornstarch
1/2 tsp garlic powder
1/2 tsp ground ginger
2 tbsp groundnut oil peanut oil, or sesame oil, divided
1 zucchini sliced into 1/4-inch thick half-moons
1 large carrot cut into matchsticks
1/4 cup low-sodium soy sauce
1/4 cup roasted peanuts coarsely chopped
2 green onions sliced, to garnish

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Instructions

Chop the chicken into bite-size pieces and coat it with cornstarch, garlic, and ginger powder.
Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Stir-fry the chicken for 6-8 minutes, or until browned and cooked through. Stir in the soy sauce, then set aside.
To the same pan, heat the remaining oil and stir fry the zucchini and carrots for 3-5 minutes.
Stir in the peanuts and return the chicken back to the pan.
Garnish with green onions and enjoy!

Notes

You may use different veggies than zucchini and carrots. If you like yellow zucchini instead of green ones you can use those as well.
Instead of chicken, you may use shrimp or any other protein of choice.
Best to use chicken breasts instead of chicken thighs since they are leaner. But if you prefer using thighs go right ahead. Nutrition values change.
Serve with rice or pasta. For a healthier low carb option, serve this chicken stir-fry with Cauliflower rice or Zucchini Noodles.
Store leftovers in an airtight container for up to 3 days in the fridge. You may also freeze for up to 3 months.

Nutrition Information

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Calories 287kcal (14%) Carbohydrates 11g (4%) Protein 28g (56%) Fat 15g (23%) Saturated Fat 3g (15%) Polyunsaturated Fat 4g Monounsaturated Fat 6g Trans Fat 1g Cholesterol 73mg (24%) Sodium 720mg (30%) Potassium 729mg (21%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 3199IU (64%) Vitamin C 12mg (13%) Calcium 36mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 287 kcal

% Daily Value*

Calories	287kcal	14%
Carbohydrates	11g	4%
Protein	28g	56%
Fat	15g	23%
Saturated Fat	3g	15%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	6g	30%
Trans Fat	1g	50%
Cholesterol	73mg	24%
Sodium	720mg	30%
Potassium	729mg	16%
Fiber	2g	8%
Sugar	3g	6%
Vitamin A	3199IU	64%
Vitamin C	12mg	13%
Calcium	36mg	4%
Iron	1mg	6%