Chicken Zucchini Stir Fry

Jan 7, 2021 | 0 comments

chicken zucchini stir fry recipe nutrition healthworks

Chicken and Zucchini Stir Fry


  • 1/4 cup low sodium soy sauce or use gf soy sauce*
  • 1 cup chicken broth*
  • 1 tablespoon cornstarch
  • 2 tablespoons mirin
  • 1 tablespoon sugar
  • 2 teaspoons sesame oil
  • 1 tablespoon canola oil divided
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1 pound chicken breastsliced very thinly
  • 2 cups zucchinicut 1/4 inch thick half moons (from 1 large zucchini)
  • sesame seeds and scallion for garnishif desired


  1. In a large bowl add the soy sauce, chicken broth, cornstarch, mirin, sugar, and sesame oil and whisk until everything is completely dissolved.
  2. In a large skillet add one teaspoon canola oil on medium high heat and cook half the chicken until just cooked through, about 2-3 minutes on each side. Set aside on a plate.
  3. Repeat with the second half of the chicken and an additional teaspoon of oil. Remove the chicken to the plate.
  4. Add in the remaining 1 teaspoon oil, garlic and ginger and cook for 30-45 seconds until very fragrant but not browned.
  5. Stir the garlic and ginger well and add in the sauce, whisking well. Cook the sauce 1 minute, then add in the zucchini and cook for 2 minutes more, until thickened and the zucchini is tender crisp. Remove from heat, add in the chicken and stir well to coat. Garnish with sesame seeds and scallions if desired.


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