Chicken Zucchini Stir Fry Recipes

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CHICKEN AND ZUCCHINI STIR-FRY



Chicken and Zucchini Stir-Fry image

Shake up your basic chicken stir-fry with the addition of thyme, basil, zucchini and tomatoes.

Provided by Food Network Kitchen

Time 40m

Yield 4

Number Of Ingredients 13

2 tablespoons fresh lemon juice
4 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
2 teaspoons chopped fresh thyme leaves
1 red bell pepper, seeded and chopped
2 small zucchini, halved lengthwise, seeded and cut into 3/4-inch pieces
1/2 cup grape tomatoes
2 cloves garlic, finely chopped
2 scallions, white and green parts, cut into 2-inch-long pieces
Pinch of red pepper flakes
1/2 cup lightly packed fresh basil leaves, sliced
Hot white rice, for serving

Steps:

  • Whisk together the lemon juice and 2 tablespoons of the oil in a large bowl; season with salt and black pepper. Add the chicken, toss well and set aside at room temperature for 15 minutes.
  • Drain the chicken and pat dry. Heat a wok or large skillet over high heat. Add the remaining 2 tablespoons oil and then the chicken and thyme. Cook, stirring until just cooked through, about 4 minutes. Use a slotted spoon to transfer the mixture to a large bowl. Add the bell pepper to the pan and quickly cook, stirring, until softened, 1 to 2 minutes. Transfer the bell pepper to the bowl with the chicken. Add the zucchini to the pan and cook, stirring, until crisp-tender, about 2 minutes. Transfer to the bowl with the chicken. Add the tomatoes, garlic, scallions and red pepper flakes to the pan and cook, stirring, until lightly browned, about 2 minutes more. Return the chicken and vegetables to the pan; season with salt and black pepper. Cook, stirring, until well combined and warmed through, about 2 minutes.
  • Remove from the heat and stir in the basil. Serve over rice.

ZUCCHINI STIR FRY



Zucchini Stir Fry image

An easy, healthy Asian chicken and zucchini stir fry with onions in a quick teriyaki sauce. Fast and perfect for nutritious weeknight dinners.

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 25m

Number Of Ingredients 14

1 pound boneless (skinless chicken breasts (or thighs or tenders), thinly sliced then cut into bite-sized pieces)
4 tablespoons low sodium soy sauce (divided)
2 teaspoons apple cider vinegar (divided)
2 teaspoons granulated sugar (divided)
1 tablespoon minced fresh ginger
3 cloves minced garlic (about 1 tablespoon)
2 tablespoons water
1 teaspoon cornstarch
1/4 teaspoon red pepper flakes
2 medium zucchini (yellow squash, or a mix)
1 large red or yellow onion
2 tablespoons extra virgin olive oil
Sesame seeds (optional for garnish)
Chopped green onion (for garnish)

Steps:

  • In a large bowl, combine the chicken, 1 tablespoon soy sauce, 1 teaspoon apple cider vinegar, and 1 teaspoon granulated sugar. Set aside while you prep the remaining ingredients.
  • In a small bowl or large liquid measuring cup, stir together the remaining 3 tablespoons soy sauce, remaining 1 teaspoon apple cider vinegar, remaining 1 teaspoon sugar, the ginger, garlic, water, cornstarch, and red pepper flakes. Set aside.
  • Trim off the ends of the zucchini. Cut in half lengthwise, then place the flat, cut sides on the counter. Slice crosswise into ¼-inch thick half moons. Thinly slice the onion.
  • In a wide skillet, heat 1 tablespoon of the olive oil over medium-high heat. Once the oil is hot, add the chicken and its marinating liquid. Saute until the chicken is golden brown on the outsides and fully cooked through, about 3 to 4 minutes. Remove to a plate.
  • Heat the remaining 1 tablespoon oil. Add the onion. Cook until tender and beginning to brown, 4 to 5 minutes.
  • Give the sauce one more stir, then add it to the pan. Let cook 30 seconds, then add the sliced zucchini. Cook just until the zucchini begins to soften, about 3 minutes more.
  • Remove from the heat, then stir in the reserved chicken. Serve hot with a sprinkle of sesame seeds and green onion as desired.

Nutrition Facts : ServingSize 1 (of 4), Calories 243 kcal, Carbohydrate 11 g, Protein 27 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 73 mg, Fiber 2 g, Sugar 6 g

CHICKEN ZUCCHINI STIR FRY



Chicken Zucchini Stir Fry image

This quick Chicken and Zucchini Stir Fry is made with chicken breast, zucchini and an easy stir fry sauce.

Provided by Gina

Categories     Dinner     Lunch

Time 20m

Number Of Ingredients 12

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 breast (sliced very thinly)
2 cups zucchini (cut 1/4 inch thick half moons (from 1 large zucchini))
sesame seeds and scallion for garnish (if desired)

Steps:

  • In a large bowl add the soy sauce, chicken broth, cornstarch, mirin, sugar, and sesame oil and whisk until everything is completely dissolved.
  • 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.
  • Repeat with the second half of the chicken and an additional teaspoon of oil. Remove the chicken to the plate.
  • Add in the remaining 1 teaspoon oil, garlic and ginger and cook for 30-45 seconds until very fragrant but not browned.
  • 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.

Nutrition Facts : ServingSize 1 cup, Calories 242 kcal, Carbohydrate 17 g, Protein 28 g, Fat 6.5 g, SaturatedFat 1 g, Cholesterol 83 mg, Sodium 799 mg, Fiber 1.5 g, Sugar 8 g

GARLIC CHICKEN ZUCCHINI STIR FRY



Garlic Chicken Zucchini Stir Fry image

Make and share this Garlic Chicken Zucchini Stir Fry recipe from Food.com.

Provided by 89240

Categories     One Dish Meal

Time 10m

Yield 1-2 serving(s)

Number Of Ingredients 8

1 boneless skinless chicken breast
8 -10 cloves garlic, sliced in half lengthwise
2 teaspoons olive oil
2 medium zucchini
1 teaspoon fresh lemon juice
1/8 teaspoon dried oregano
1/4 teaspoon dried basil
1/2 cup chicken broth

Steps:

  • Cut the chicken into 1/2 inch pieces.
  • Slice zucchini into rounds and slice rounds into semi-circles.
  • Heat oil in small to medium saucepan.
  • Salt and pepper chicken to taste, and add to oil along with garlic.
  • Add remaining ingredients and bring to a slight boil.
  • Remove from heat when chicken is no longer pink and zucchini is tender, but still crisp.

Nutrition Facts : Calories 337.8, Fat 14.2, SaturatedFat 2.5, Cholesterol 75.5, Sodium 546, Carbohydrate 21.1, Fiber 4.6, Sugar 10.5, Protein 33.9

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