Description

A quick and flavorful stir-fry featuring tender chicken, crisp zucchini, and a savory soy sauce-based sauce. This easy, healthy one-pan meal is perfect for busy weeknights, ready in under 30 minutes.

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)

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Instructions

Slice the chicken and zucchini into thin, even pieces. Mince the garlic and ginger (if using).
Heat 1 tablespoon of oil in a large pan or wok over medium-high heat. Add the chicken and cook for 5–7 minutes until fully cooked and lightly browned. Remove the chicken from the pan and set it aside.
In the same pan, add a bit more oil if needed. Add the zucchini and stir-fry for 2–3 minutes until slightly tender but still crisp.
Return the cooked chicken to the pan. Add the garlic and ginger, and cook for another minute until fragrant.
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 meld the flavors.
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.

Notes

Add bell peppers, carrots, mushrooms, or snap peas for more veggies.Une tamari or coconut aminos for a gluten-free version.For a spicy version, add red pepper flakes, chili paste, or sriracha.Serve with noodles instead of rice for a different twist.Add cashews, peanuts, or almonds for extra crunch.

Nutrition

Serving Size: 1 serving
Calories: 270
Sugar: 9g
Sodium: 650mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 3g
Protein: 27g
Cholesterol: 70mg