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Ah, the joys of finding a recipe that’s both nutritious and bursting with flavor! From my kitchen to yours, I’m thrilled to share a dish that’s become a weeknight hero in my home. I’m so grateful to have you here, joining me on another culinary adventure where simple ingredients come to life in the most delightful ways. Let’s dive into the sizzle of this Chicken Zucchini Stir-Fry, a dish that promises to transform your dinner routine with its vibrant flavors and easy preparation!
Ingredients
To kick off our cooking, here’s what you’ll need:
- Chicken: 2 large chicken breasts, thinly sliced
- Zucchini: 3 medium zucchinis, sliced into half-moons
- Bell peppers: 1 red and 1 yellow, sliced into strips
- Onion: 1 large, sliced
- Garlic: 2 cloves, minced
- Ginger: 1 tablespoon, grated
- Soy sauce: 3 tablespoons
- Oyster sauce: 2 tablespoons
- Sesame oil: 1 teaspoon
- Vegetable oil: 2 tablespoons
- Cornstarch: 1 tablespoon, dissolved in 2 tablespoons water
- Green onions and sesame seeds for garnish
How to Make Chicken Zucchini Stir-Fry
Let’s get cooking! Follow these steps for a foolproof feast:
- Prepare Your Ingredients: Start by slicing all your veggies and chicken so everything’s ready to go.
- Heat the Wok: Add vegetable oil to a large wok or frying pan over medium-high heat.
- Sauté the Aromatics: Toss in the garlic, ginger, and onions, cooking until fragrant.
- Cook the Chicken: Add the chicken slices and stir-fry until they’re just cooked through.
- Vegetables in the Mix: Throw in the bell peppers and zucchini, stirring frequently, until they’re tender yet crisp.
- Sauce it Up: Pour in the soy sauce, oyster sauce, and cornstarch mixture. Stir well to coat everything and let simmer until the sauce thickens.
- Final Touches: Drizzle with sesame oil and give everything a good mix.
- Serve: Garnish with green onions and sesame seeds. Serve hot over rice or noodles.
Helpful Tips
- High Heat Is Key: Keep your pan hot to ensure your veggies stay crisp and your chicken juicy.
- Prep Ahead: Slice all your ingredients beforehand to make the cooking process smooth and speedy.
- Adjust to Taste: Feel free to tweak the sauce ingredients to suit your palate.
Substitutions/Variations
- Protein Swap: Not a chicken fan? Try shrimp or tofu as delicious alternatives.
- Veggie Varieties: Swap zucchini with broccoli or snap peas for a different crunch.
Frequently Asked Questions
Can I make this stir-fry ahead of time?
- Yes! Cook everything except the final sauce thickening step, then just heat and add the sauce when ready to serve.
What’s the best way to slice the chicken?
- For tender chicken, slice against the grain. Thin slices ensure quick and even cooking.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.
More Relevant Recipes
If you loved this stir-fry, check out these other tasty ideas:
- Buffalo Chicken Egg Rolls: An Irresistible Appetizer: Dive into the crunch and zest of these flavorful egg rolls.
- Slow Cooker Chicken Pasta Recipe: Enjoy the comfort of pasta and chicken that cooks while you relax.
I hope this Chicken Zucchini Stir-Fry becomes as much of a favorite in your kitchen as it is in mine. Nothing brings people together like a delicious meal, and I can’t wait to hear all about your stir-fry successes! Happy cooking!
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Chicken Zucchini Stir-Fry: A Sizzling Delight!
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
Dive into the vibrant world of stir-fry with this Chicken Zucchini recipe that’s not only a feast for the eyes but a delight for the palate. Perfect for busy weeknights, this dish combines the tender juiciness of chicken with the crisp freshness of zucchini and bell peppers, all brought together with a flavorful sauce. Quick to prepare and packed with nutrients, it’s a meal that will leave everyone asking for seconds.
Ingredients
- 2 large chicken breasts, thinly sliced
- 3 medium zucchinis, sliced into half-moons
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 large onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- 1 tablespoon cornstarch, dissolved in 2 tablespoons water
- Green onions and sesame seeds for garnish
Instructions
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Add garlic, ginger, and onion; sauté until aromatic.
- Increase heat, add chicken and stir-fry until nearly cooked through.
- Introduce red and yellow bell peppers, and zucchini. Continue to stir-fry until vegetables are tender-crisp.
- Mix in soy sauce, oyster sauce, and cornstarch mixture; stir until the sauce thickens.
- Drizzle with sesame oil and mix well.
- Garnish with sliced green onions and sesame seeds.
- Serve hot, ideally over a bed of rice or noodles.
Notes
- High Heat Cooking: Maintain high heat to ensure vegetables stay crisp and chicken cooks quickly.
- Preparation Tip: Prepping all ingredients before cooking makes the process smoother and faster.
- Serving Suggestion: This stir-fry pairs wonderfully with jasmine rice or soba noodles for a more filling meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir-Frying
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 900mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 65mg
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