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4.9 from 99 votes

Zucchini Stir-fry with Chicken

This zucchini stir-fry recipe with chicken is a full, balanced meal in one pan, and we have a tip for keeping the zucchini crisp-tender!

Prep Time
30 mins
Cook Time
30 mins
Total Time
35 mins
Servings: 4
Calories: 221 kcal
Course: Side Dish , Main Course
Cuisine: Chinese

Ingredients

For the chicken & marinade:
  • 12 ounces boneless skinless chicken thighs (or chicken breast; sliced into small strips)
  • 1 tablespoon water
  • 1 teaspoon cornstarch
  • 1 teaspoon oil (any neutral oil, such as vegetable or canola oil)
  • 1 teaspoon oyster sauce
For the rest of the dish:
  • 1 1/2 pounds zucchini (sliced in half lengthwise, then sliced on a sharp angle into thin strips)
  • 1 teaspoon salt
  • 1/2 cup water (or low sodium chicken stock)
  • 1 tablespoon oyster sauce
  • 2 teaspoons cornstarch
  • 1 teaspoon light soy sauce
  • 1/4 teaspoon sugar
  • 1/4 teaspoon ground white pepper
  • 1/4 teaspoon sesame oil
  • 2 tablespoons oil (any neutral oil, such as vegetable or canola oil)
  • 2 cloves garlic (chopped)
  • 1 tablespoon Shaoxing wine

Instructions

    Cup of Yum
  1. In a small bowl, add the sliced chicken, water, cornstarch, oil, and oyster sauce. Mix until the chicken has absorbed all the marinade ingredients. Set aside to marinate at room temperature for about 20-30 minutes.
  2. Add the zucchini slices to a large bowl, and toss with the salt. Let stand for 20-30 minutes.
  3. Meanwhile, make the sauce mixture. In a liquid measuring cup or medium bowl, combine the water (or chicken stock), oyster sauce, cornstarch, light soy sauce, sugar, white pepper, and sesame oil.
  4. Rinse the zucchini to remove the salt. Then gently squeeze the excess liquid out of the zucchini, and set it aside.
  5. Now you’re ready to cook! Heat your wok over high heat until it just starts to smoke, and add 1 tablespoon of the oil. Add the chicken in one layer, and allow it to sear undisturbed for 15-20 seconds. Then stir-fry until the chicken turns opaque. Remove from the wok to a plate/bowl and set aside.
  6. To the wok, add the remaining tablespoon of oil, along with the garlic. Cook for 15 seconds, and then add the Shaoxing wine to deglaze the wok. Then add the zucchini, and stir-fry for 15 seconds.
  7. Mix your sauce mixture to ensure the cornstarch is fully incorporated. Add it to the wok, and bring to a simmer. As it simmers, you’ll see the sauce thicken into a gravy-like consistency.
  8. Add the chicken back to the wok, and stir-fry for another 30 seconds. The sauce should be coating the vegetables and chicken, and the zucchini should be crisp-tender. Serve immediately over steamed rice!

Nutrition Information

Calories 221kcal (11%) Carbohydrates 8g (3%) Protein 19g (38%) Fat 12g (18%) Saturated Fat 2g (10%) Polyunsaturated Fat 3g Monounsaturated Fat 6g Trans Fat 0.05g Cholesterol 81mg (27%) Sodium 920mg (38%) Potassium 666mg (19%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 361IU (7%) Vitamin C 31mg (34%) Calcium 42mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 221

% Daily Value*

Calories 221kcal 11%
Carbohydrates 8g 3%
Protein 19g 38%
Fat 12g 18%
Saturated Fat 2g 10%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 6g 30%
Trans Fat 0.05g 3%
Cholesterol 81mg 27%
Sodium 920mg 38%
Potassium 666mg 14%
Fiber 2g 8%
Sugar 5g 10%
Vitamin A 361IU 7%
Vitamin C 31mg 34%
Calcium 42mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.