Easy Chicken and Zucchini Stir Fry
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
15 mins
-
Total Time
25 mins
-
Servings
4
-
Calories
287 kcal
-
Course
Main Course
Easy Chicken and Zucchini Stir Fry
Description
This stir fry begins by coating bite-sized chicken breast chunks with cornstarch, garlic powder, and ground ginger, which helps create a light crust and adds subtle flavor. The chicken is pan-fried in two stages, first alone to brown and cook through, then combined with stir-fried zucchini and carrot matchsticks sautéed in groundnut oil.
The vegetables remain crisp-tender, balancing the soft chicken with their fresh bite. A drizzle of low-sodium soy sauce adds savory depth to the dish, while coarsely chopped roasted peanuts introduce a mild crunch. The green onions garnish freshen and brighten the final presentation.
Serve this versatile stir fry over rice or pasta. For a lower-carb option, cauliflower rice or zucchini noodles pair well. The dish can be quickly adjusted by swapping vegetables or proteins, such as shrimp or different cuts of chicken.
Store leftovers in an airtight container in the refrigerator for up to three days, or freeze for up to three months. Using chicken breasts ensures lean meat, though thighs can be substituted depending on preference, which may affect nutrition.
Ingredients
- 1 lb chicken breast chopped, boneless skinless
- 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 soy sauce low-sodium
- 1/4 cup peanuts coarsely chopped, roasted
- 2 green onions sliced, to garnish
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
- Substitute zucchini and carrots with other vegetables as preferred, including yellow zucchini.
- Use shrimp or other proteins in place of chicken for variety.
- Chicken breasts provide leaner meat; thighs can be used but will change the nutrition profile.
- Serve with rice, pasta, or low-carb options like cauliflower rice or zucchini noodles.
- Store leftovers refrigerated for up to 3 days or freeze up to 3 months.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
