Chicken and zucchini cook quickly in a savory glossy sauce. Stir-fry the ingredients separately before combining them so the zucchini stays lightly tender.
The measured recipe and complete sequence are in the card below. Read the method once before starting, then keep the ingredients close by.
Table of Contents
What you need
Gather and measure the ingredients before starting. Keep optional adjustments small so the finished texture remains predictable.
- 4 boneless, skinless chicken thighs, about 1 1/2 pounds, cut into strips
- 1 tablespoon olive oil
- 4 small or 2 large zucchini, about 4 cups sliced
- 3 garlic cloves, minced
- 1/4 cup water
- 3 green onions, sliced
- 1 teaspoon sesame seeds
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
How to prepare it
A wide hot pan keeps the zucchini from steaming too much. The cornstarch mixture thickens fast, so stir continuously once it enters the skillet.
Follow the sequence in the card, then check the final texture and seasoning before serving.
Serving and storage
Serve immediately while the zucchini has bite. Refrigerate leftovers promptly in a covered container.
Frequently asked questions
Can I slice zucchini thicker?
Yes, but allow a little more stir-fry time so the centers turn tender.
Why remove the chicken?
It prevents overcooking while the zucchini softens.
Conclusion
The card below keeps the ingredient amounts, method and timing together. Use the visual doneness cues in addition to the clock.
Recipe card
PrintZucchini Stir Fry Chicken
Chicken and zucchini cook quickly in a savory glossy sauce. Stir-fry the ingredients separately before combining them so the zucchini stays lightly tender.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 mins
- Yield: 6 1x
- Cuisine: American
Ingredients
- 4 boneless, skinless chicken thighs, about 1 1/2 pounds, cut into strips
- 1 tablespoon olive oil
- 4 small or 2 large zucchini, about 4 cups sliced
- 3 garlic cloves, minced
- 1/4 cup water
- 3 green onions, sliced
- 1 teaspoon sesame seeds
- 2 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
Instructions
- Whisk oyster sauce, soy sauce, vinegar, sesame oil and cornstarch until smooth.
- Heat olive oil in a wide skillet. Cook chicken strips, stirring, until cooked through. Transfer to a clean plate.
- Add zucchini to the skillet and stir-fry until it begins to soften. Add garlic and cook briefly without burning.
- Pour in water and scrape the browned pan bits. Add sauce and cooked chicken; stir until sauce thickens and coats everything.
- Finish with green onions and sesame seeds. Serve over rice or noodles if desired.
