The Weeknight Stir Fry That Saves Dinner (Again and Again)

You know those nights when you open the fridge and think, “There’s nothing to cook…” — but somehow you’ve got chicken and a few zucchini staring back at you? That’s how this recipe was born.

This Chicken and Zucchini Stir Fry is one of those fast, flavorful dinners that comes together in a single pan with just a few everyday ingredients. It’s got tender bites of chicken, crisp-tender zucchini, and a savory garlic-ginger sauce that coats everything in just the right amount of flavor.

It’s light but filling, high in protein, and way better (and faster) than takeout. I usually serve it over cauliflower rice or jasmine rice, depending on what we’ve got — and the leftovers heat up beautifully for lunch the next day.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts or thighs, sliced thin

• 2 medium zucchini, sliced into half-moons

• 2 tbsp avocado oil or olive oil

• 3 cloves garlic, minced

• 1 tsp fresh grated ginger (or 1/2 tsp ground ginger)

• 3 tbsp low-sodium soy sauce (or coconut aminos)

• 1 tbsp honey

• 1 tbsp rice vinegar

• 1 tsp sesame oil

• 1 tbsp cornstarch + 2 tbsp water (optional, for thickening)

• Salt & pepper to taste

• Sesame seeds and green onions for garnish (optional)

Instructions

1. Make the sauce: In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, and cornstarch slurry (if using). Set aside.

2. Cook the chicken: Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add chicken, season with salt and pepper, and sauté for 5–7 minutes, until browned and cooked through. Remove from pan and set aside.

3. Cook the zucchini: In the same pan, add remaining oil and zucchini. Sauté for 3–4 minutes until just tender but still crisp.

4. Combine & sauce it up: Add the chicken back to the pan. Pour in the sauce and stir everything together. Cook for another 1–2 minutes, until the sauce thickens slightly and everything is coated.

5. Serve hot: Garnish with sesame seeds or sliced green onion if you like. Serve over rice or noodles.

Sarah’s Tips

• Veggie swap: Bell peppers, mushrooms, or snap peas work great in place of (or along with) zucchini.

• Make it low carb: Serve over cauliflower rice or just eat it as-is — it’s super satisfying on its own.

• Meal prep win: This keeps really well in the fridge for 2–3 days and reheats beautifully.

Flavorful Conclusion

This stir fry is one of those “back pocket” recipes that I make when I’m short on time, energy, or ingredients — and it always hits the spot. It’s simple, healthy, and full of fresh flavor. If you’ve got chicken and zucchini, you’re halfway to dinner already.

Nutrition (per serving, serves 4):
Calories: 310
Protein: 34g
Carbs: 10g
Fat: 16g
Fiber: 2g
Sugar: 6g