Zucchini Mushroom Chicken Stir Fry

If you’re looking for a quick, healthy, and flavor-packed meal, this Zucchini Mushroom Chicken Stir Fry is the perfect choice. Tender chicken slices are sautéed with fresh zucchini and earthy mushrooms, tossed in a savory garlic-soy sauce that brings everything together beautifully. Ready in under 20 minutes, this stir fry is ideal for busy weeknights or when you want a wholesome, satisfying meal without spending hours in the kitchen.

The combination of zucchini and mushrooms creates a light yet hearty dish that pairs well with steamed rice, quinoa, or even noodles. The chicken stays juicy, while the vegetables retain just enough crunch to keep the texture interesting. This recipe is naturally gluten-free if you use tamari instead of soy sauce and can easily be made low-carb.

What makes this stir fry so appealing is its simplicity and versatility. You can adjust the seasoning to suit your taste, add extra vegetables, or even spice it up with chili flakes. Whether you’re cooking for yourself or your family, this dish delivers bold flavors, vibrant colors, and a quick cleanup—everything a weekday dinner should be.

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What Makes This Zucchini Mushroom Chicken Stir Fry Special?

• Quick and easy: Ready in under 20 minutes, perfect for busy nights.

• Healthy and balanced: Lean chicken with fresh vegetables for a nutrient-packed meal.

• Flavorful garlic-soy sauce: Savory and aromatic without overpowering the veggies.

• Customizable: Add chili, bell peppers, or snap peas for variety.

• Minimal cleanup: One-pan cooking makes cleanup simple.

Tip: Slice the vegetables uniformly to ensure even cooking and a professional presentation.

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Ingredient Notes

• Chicken breast or thighs: Use thinly sliced chicken for fast cooking; thighs stay juicier.

• Zucchini: Adds mild sweetness and bulk; slice evenly for quick cooking.

• Mushrooms: Cremini or button mushrooms are perfect; soak in water for a minute to clean.

• Garlic: Freshly minced garlic gives a fragrant base for the sauce.

• Soy sauce or tamari: Provides umami; tamari is gluten-free.

• Sesame oil: Adds a nutty aroma; use sparingly.

• Optional ingredients: Bell peppers, carrots, green onions, or chili flakes for added flavor.

• Equipment: Large skillet or wok is best for stir frying.

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How To Make Zucchini Mushroom Chicken Stir Fry

1. Prep ingredients
   Slice 500g chicken breast into thin strips. Cut 2 medium zucchini into half-moons and 200g mushrooms into slices. Mince 3 garlic cloves.

2. Heat the pan
   In a large skillet or wok, heat 1 tablespoon vegetable oil over medium-high heat until shimmering.

3. Cook chicken
   Add chicken slices and cook 3–4 minutes until lightly browned but not fully cooked. Remove and set aside.

4. Sauté vegetables
   Add another teaspoon of oil if needed. Toss in garlic, zucchini, and mushrooms. Cook 4–5 minutes until tender-crisp.

5. Combine and season
   Return chicken to the pan. Stir in 3 tablespoons soy sauce, 1 teaspoon sesame oil, and a pinch of black pepper. Cook 2–3 minutes until chicken is fully cooked and sauce coats everything evenly.

6. Serve
   Transfer to a serving dish. Garnish with chopped green onions or sesame seeds. Serve with steamed rice, quinoa, or noodles.

Pro Tips:

• Keep vegetables slightly crisp to maintain texture.

• Avoid overcooking chicken to prevent dryness.

• Stir constantly when adding sauce to evenly coat all ingredients.

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Storage Options

• Room Temperature: Best served fresh; do not leave out for more than 2 hours.

• Refrigeration: Store in an airtight container for up to 3 days.

• Freezing: Can freeze cooked chicken and vegetables in a sealed container for up to 1 month.

• Reheating Tips: Reheat in a skillet over medium heat for best texture; avoid microwaving for prolonged periods.

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Variations and Substitutions

• Spicy stir fry: Add sliced red chili or chili paste.

• Low-carb option: Serve without rice or noodles.

• Extra vegetables: Add bell peppers, snap peas, or carrots for color and crunch.

• Alternative protein: Use shrimp, tofu, or beef strips instead of chicken.

• Sauce variations: Try adding hoisin sauce, oyster sauce, or a splash of rice vinegar for different flavor profiles.

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Frequently Asked Questions

1. Can I use frozen chicken?
   Yes, but thaw completely before cooking for even results.

2. Can this be made vegetarian?
   Replace chicken with tofu, tempeh, or extra mushrooms.

3. How can I prevent zucchini from getting soggy?
   Cook zucchini just until tender-crisp; avoid overcooking.

4. Can I prepare this ahead of time?
   Slice vegetables and chicken in advance; stir fry just before serving.

5. What can I serve this with?
   Rice, quinoa, noodles, or even lettuce wraps.

6. Is this recipe gluten-free?
   Use tamari instead of soy sauce to make it gluten-free.

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