Zucchini Stir Fry

Name: Zucchini Stir Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 pound boneless; 4 tablespoons low sodium soy sauce; 2 teaspoons apple cider vinegar; 2 teaspoons granulated sugar; 1 tablespoon minced fresh ginger; 3 cloves minced garlic; 2 tablespoons water; 1 teaspoon cornstarch; ¼ teaspoon red pepper flakes; 2 medium zucchini; 1 large red or yellow onion; 2 tablespoons extra virgin olive oil; sesame seeds; chopped green onion

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Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
4 servings
Calories
243 kcal
Course
Main Course
Cuisine
Asian

Zucchini Stir Fry

Iris Warren

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An easy, healthy Asian chicken and zucchini stir fry with onions in a quick teriyaki sauce. Fast and perfect for nutritious weeknight dinners.

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Ingredients

Servings

1 pound boneless skinless chicken breasts (or thighs or tenders), thinly sliced then cut into bite-sized pieces
4 tablespoons low sodium soy sauce divided
2 teaspoons apple cider vinegar divided
2 teaspoons granulated sugar divided
1 tablespoon minced fresh ginger
3 cloves minced garlic about 1 tablespoon
2 tablespoons water
1 teaspoon cornstarch
¼ teaspoon red pepper flakes
2 medium zucchini yellow squash, or a mix
1 large red or yellow onion
2 tablespoons extra virgin olive oil
sesame seeds optional for garnish
chopped green onion for garnish

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Instructions

In a large bowl, combine the chicken, 1 tablespoon soy sauce, 1 teaspoon apple cider vinegar, and 1 teaspoon granulated sugar. Set aside while you prep the remaining ingredients.
In a small bowl or large liquid measuring cup, stir together the remaining 3 tablespoons soy sauce, remaining 1 teaspoon apple cider vinegar, remaining 1 teaspoon sugar, the ginger, garlic, water, cornstarch, and red pepper flakes. Set aside.
Trim off the ends of the zucchini. Cut in half lengthwise, then place the flat, cut sides on the counter. Slice crosswise into 1/4-inch thick half moons. Thinly slice the onion.
In a wide skillet, heat 1 tablespoon of the olive oil over medium-high heat. Once the oil is hot, add the chicken and its marinating liquid. Saute until the chicken is golden brown on the outsides and fully cooked through, about 3 to 4 minutes. Remove to a plate.
Heat the remaining 1 tablespoon oil. Add the onion. Cook until tender and beginning to brown, 4 to 5 minutes.
Give the sauce one more stir, then add it to the pan. Let cook 30 seconds, then add the sliced zucchini. Cook just until the zucchini begins to soften, about 3 minutes more.
Remove from the heat, then stir in the reserved chicken. Serve hot with a sprinkle of sesame seeds and green onion as desired.

Notes

TO STORE: Leftovers can be stored in an airtight storage container in the refrigerator for up to 4 days.
TO REHEAT: Gently rewarm zucchini stir fry in a large skillet on the stovetop over medium-low heat. You can also reheat this dish in the microwave.
TO FREEZE: Place leftovers in an airtight, freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition Information

Show Details

Serving 1(of 4) Calories 243kcal (12%) Carbohydrates 11g (4%) Protein 27g (54%) Fat 10g (15%) Saturated Fat 2g (10%) Cholesterol 73mg (24%) Potassium 753mg (22%) Fiber 2g (8%) Sugar 6g (12%) Vitamin A 267IU (5%) Vitamin C 22mg (24%) Calcium 34mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 243 kcal

% Daily Value*

Serving	1(of 4)
Calories	243kcal	12%
Carbohydrates	11g	4%
Protein	27g	54%
Fat	10g	15%
Saturated Fat	2g	10%
Cholesterol	73mg	24%
Potassium	753mg	16%
Fiber	2g	8%
Sugar	6g	12%
Vitamin A	267IU	5%
Vitamin C	22mg	24%
Calcium	34mg	3%
Iron	1mg	6%