Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Asian
Ingredients: 1 lb boneless chicken thighs, cut bite-sized; Marinade: 1 tsp cornstarch; ¼ cup light soy sauce; 1 tsp sesame oil; 2 tsp sugar or honey; 1 Tbsp rice wine vinegar (optional); 3 garlic cloves, smashed; 1 Tbsp cooking oil; 1 medium zucchini, halved lengthwise and sliced; 1 Tbsp oyster sauce; Ground black pepper (optional)

I made this simple yet flavorful stir fry using bite‑sized chicken and crisp-tender zucchini in a savory sauce—an easy one-pan Asian-inspired dinner that’s ready in about 40 minutes . Chicken Zucchini Stir Fry

Why You’ll Love This Recipe

I love how straightforward this comes together—marinate the chicken while the zucchini drains, then stir-fry everything with garlic and oyster sauce. It’s balanced, full of protein and veggies, and versatile: serve it over rice or noodles, and spice it up if I’m craving heat .

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb boneless chicken thighs, cut bite‑sized
Marinade:
- 1 tsp cornstarch
- ¼ cup light soy sauce
- 1 tsp sesame oil
- 2 tsp sugar or honey
- 1 Tbsp rice wine vinegar (optional)
3 garlic cloves, smashed
1 Tbsp cooking oil
1 medium zucchini, halved lengthwise and sliced
1 Tbsp oyster sauce
Ground black pepper (optional)

directions

I slice the chicken, whisk together marinade ingredients, then toss the chicken to coat and let it sit for 30 minutes .
I heat oil in a wok or skillet over medium‑high heat, add garlic and marinated chicken, and stir‑fry for about 2 minutes until no longer translucent then remove it, leaving the sauce behind .
If needed, I add a bit more oil, toss in zucchini slices, and stir‑fry for about 5 minutes until tender .
I return the chicken to the pan, add oyster sauce and pepper, and stir‑fry for another 2–3 minutes until everything is cooked through .
I serve immediately—delicious over rice or noodles.

Servings and timing

Servings: 4
Prep time: ~30 minutes (mostly marinating)
Cook time: ~10 minutes
Total time: ~40 minutes

Variations

I jazz it up with fresh or dried chilies, chili oil or chili crisp if I want extra heat .
I swap chicken thighs for breast, shrimp, or even tofu.
For extra veggies, I’ll toss in onions, mushrooms, bell peppers, or carrots.
To deepen flavor, sometimes I add a splash of Shaoxing wine mid‑stir or finish with sliced scallions.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4–5 days. When reheating, I gently warm it in a skillet over medium heat, adding a splash of water or broth to refresh the sauce and veggies.

FAQs

What if I don’t have oyster sauce?

I substitute with extra soy sauce plus a dash of hoisin or even fish sauce to maintain that savory-sweet depth.

Can I use chicken breast instead of thighs?

Absolutely—I just watch the cooking time carefully so it doesn’t dry out. Thighs are more forgiving though.

How do I keep zucchini from getting soggy?

I cook over high heat, moving the zucchini constantly, and stop when it’s just tender‑crisp to avoid mushiness.

Can the chicken be marinated longer or ahead?

Yes—I’ll marinate it for up to 2 hours in the fridge, but I don’t go much beyond that or the texture can change.

Can I freeze leftovers?

I don’t recommend freezing—zucchini becomes watery and a bit mushy once thawed.

Conclusion

This Chicken Zucchini Stir Fry is now a go-to in my kitchen when I want something quick, nutritious, and packed with flavor. It’s humble but flexible—and with one pan and one sauce, it hits all the right notes for a satisfying weeknight meal.