This Healthy Zucchini Mushroom Chicken Stir Fry is colorful, tasty, and super easy to make! With fresh zucchini, mushrooms, and tender chicken, it’s a meal that feels light yet satisfying.
Cooking this dish always puts a smile on my face. I love how quick it is—just chop, stir, and serve! Plus, it’s a great way to sneak in some veggies. Dinner is ready in no time! 🍽️
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breast is the go-to for this recipe. If you’re looking for a leaner option, use chicken thighs, which stay juicier. Tofu is a great vegetarian alternative!
Zucchini: Fresh zucchini adds a nice crunch. If you can’t find zucchini, yellow squash or bell peppers can work just as well for that healthy twist.
Mushrooms: Button or cremini mushrooms are perfect here. For a different flavor, you might enjoy shiitake mushrooms, which have a deeper taste.
Sauce Ingredients: Low sodium soy sauce keeps it healthier, but if you’re gluten-free, use tamari. You can replace honey with agave syrup or skip it entirely for a sugar-free version.
What’s the Best Way to Stir Fry and Keep Everything Crisp?
Stir-frying can be tricky, as you want everything cooked quickly without losing crunch. Make sure your skillet or wok is hot before adding ingredients. This helps sear the chicken and veggies.
- Preheat your pan on medium-high for a few minutes before cooking.
- Cook chicken in batches if necessary; overcrowding makes it steam rather than fry.
- After adding vegetables, keep the heat up. Stir frequently to prevent burning while allowing veggies to crisp up.
These techniques ensure that you get tender chicken and a satisfying crunch from your veggies. Happy cooking!
How to Make Healthy Zucchini Mushroom Chicken Stir Fry
Ingredients You’ll Need:
For the Stir Fry:
- 1 lb (450 g) boneless, skinless chicken breast, cut into bite-sized cubes
- 2 medium zucchinis, sliced into half-moons
- 8 oz (225 g) mushrooms, sliced (button or cremini work well)
- 1 tbsp olive oil or avocado oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
For the Sauce:
- 3 tbsp low sodium soy sauce or tamari
- 1 tbsp rice vinegar
- 1 tsp honey or maple syrup (optional, for mild sweetness)
- 1 tsp sesame oil
- 1 tbsp cornstarch mixed with 3 tbsp water (optional, for thickening)
For Seasoning and Garnish:
- Salt and freshly ground black pepper, to taste
- 2 green onions, thinly sliced for garnish
- 1 tbsp toasted sesame seeds, for garnish
How Much Time Will You Need?
This recipe should take about 10 minutes to prepare and 15 minutes to cook, totaling approximately 25 minutes. A quick and delicious meal that’s packed with flavor and nutrients!
Step-by-Step Instructions:
1. Prepare the Sauce:
In a medium bowl, combine the soy sauce, rice vinegar, honey (if you like a hint of sweetness), sesame oil, minced garlic, and grated ginger. Mix well and set this flavorful sauce aside.
2. Cook the Chicken:
Heat the olive oil in a large skillet or wok over medium-high heat. Once it’s hot, toss in the chicken pieces. Season them lightly with salt and pepper. Stir fry for about 5-7 minutes until the chicken is fully cooked and nicely browned. Then, remove the chicken from the skillet and set it aside on a plate.
3. Add the Veggies:
In the same skillet, add the sliced zucchini and mushrooms. Stir fry these veggies for about 4-5 minutes, or until they are tender yet still crunchy. This is where the color and freshness of the dish come alive!
4. Combine Everything:
Return the cooked chicken back to the skillet with the sautéed veggies. Pour the prepared sauce over the chicken and vegetables. Stir everything together gently to coat them in the delicious sauce.
5. Thicken the Sauce (Optional):
If you prefer a thicker sauce, now is the time to add the cornstarch slurry. Stir it in while cooking, and continue to stir until the sauce thickens, about 1-2 minutes.
6. Garnish and Serve:
Once the stir fry is well combined and heated through, remove it from the heat. Garnish with sliced green onions and sprinkle toasted sesame seeds on top. Serve hot on its own or over steamed rice or cauliflower rice for a low-carb option.
Enjoy your healthy and delicious zucchini mushroom chicken stir fry! It’s a quick meal that’s not only wholesome but packed with flavor!
FAQ for Healthy Zucchini Mushroom Chicken Stir Fry
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but make sure to thaw it completely before cooking. Thaw under cold water or in the refrigerator overnight. Pat it dry to ensure nice browning during stir-frying!
What If I Don’t Have Zucchini?
No worries! If zucchini isn’t available, you can substitute it with yellow squash or even bell peppers. Both will add a nice crunch and flavor to the dish!
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally for even heating.
Can I Make This Dish Vegetarian?
Absolutely! You can replace the chicken with cubed firm tofu or tempeh for a vegetarian version. Simply sauté until golden and add it to the veggies with the sauce.
