Name: Quick Chicken, Zucchini, and Soy Sauce Stir-Fry
Prep time: 10 min
Cook time: PT-487498H21M43S
Total time: PT-487498H21M43S
Cuisine: Asian
Ingredients: 2 boneless, skinless chicken breasts or thighs, thinly sliced; 2 zucchinis, sliced into half-moons; 1 tbsp olive oil or sesame oil (for stir-frying); 2 cloves garlic, minced; 2 tbsp soy sauce (low-sodium preferred); 1 tbsp honey or brown sugar; 1 tbsp rice vinegar or lime juice; 1 tsp fresh ginger, minced (optional); 2 green onions, sliced (for garnish); 1 tsp sesame seeds (optional, for garnish); Cooked rice (optional, for serving)

Why You’ll Love This Recipe

This stir-fry is a balance of protein, vegetables, and delicious umami flavors. The zucchini adds a light, refreshing crunch, while the soy sauce brings that deep, salty richness that elevates the dish. The best part is how easy it is to make — it’s a one-pan meal that’s customizable, making it a great go-to recipe for busy days.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs, thinly sliced
Zucchini, sliced into half-moons
Olive oil or sesame oil (for stir-frying)
Garlic, minced
Soy sauce (low-sodium preferred)
Honey or brown sugar (for a touch of sweetness)
Rice vinegar or lime juice (for a bit of acidity)
Fresh ginger, minced (optional)
Green onions, sliced (for garnish)
Sesame seeds (optional, for garnish)
Cooked rice (optional, for serving)

Directions

Prepare the ingredients: Slice the chicken and zucchini into thin, even pieces. Mince the garlic and ginger (if using).
Cook the chicken: Heat a tablespoon of oil in a large pan or wok over medium-high heat. Add the chicken and cook for 5–7 minutes, or until fully cooked and lightly browned. Remove the chicken from the pan and set it aside.
Cook the zucchini: In the same pan, add a bit more oil if needed. Add the zucchini and stir-fry for about 2–3 minutes, until slightly tender but still crisp.
Combine chicken and zucchini: Return the cooked chicken to the pan. Add the garlic and ginger, and cook for another minute until fragrant.
Make the sauce: Stir in soy sauce, honey (or brown sugar), and rice vinegar (or lime juice). Toss everything together to coat the chicken and zucchini in the sauce. Let it simmer for 1–2 minutes to allow the flavors to meld.
Garnish and serve: Top with sliced green onions and sesame seeds if desired. Serve the stir-fry over cooked rice or on its own for a low-carb option.

Servings and timing

This recipe makes about 4 servings. It takes approximately 10 minutes to prepare and 15–20 minutes to cook, for a total of 25–30 minutes.

Variations

Add other vegetables: You can toss in other stir-fry vegetables like bell peppers, carrots, mushrooms, or snap peas for added color and nutrition.
Use tamari or coconut aminos: For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
Spicy stir-fry: Add red pepper flakes, chili paste, or sriracha for a spicy kick.
Serve with noodles: If you prefer noodles over rice, cook your favorite noodles and toss them in the stir-fry.
Add nuts: Toss in cashews, peanuts, or almonds for some extra crunch.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave until warmed through. If the stir-fry becomes dry, add a splash of water or soy sauce during reheating.