Stir Fried Chicken Zucchini and Squash
Bright, flavorful, and irresistibly quick to make, this Stir-Fried Chicken Zucchini and Squash recipe is the ultimate weeknight dinner solution. Tender strips of seasoned chicken are paired with crisp zucchini and yellow squash, all coated in a savory, garlicky soy-hoisin sauce that’s perfectly thickened for that restaurant-quality glaze. A touch of fresh ginger and sesame oil adds aromatic depth, while optional garnishes like green onions and toasted sesame seeds elevate the dish with vibrant color and a hint of crunch. Ready in just 30 minutes, this healthy stir-fry is ideal for serving over fluffy steamed rice or noodles, making it a wholesome, one-pan meal that’s sure to become a family favorite.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 medium-sized zucchini
- 2 medium-sized yellow squash
- 3 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 3 cloves garlic
- 1 teaspoon fresh ginger
- 1 teaspoon cornstarch
- 2 tablespoons water
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 2 stalks green onions (optional, for garnish)
- 1 teaspoon toasted sesame seeds (optional, for garnish)
Instructions
Slice the chicken breasts into thin strips and season with salt and pepper. Set aside.
Cut the zucchini and yellow squash into thin half-moon slices. Mince the garlic and grate the ginger.
In a small bowl, whisk together soy sauce, hoisin sauce, cornstarch, and water to create the sauce. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the chicken slices to the skillet and stir-fry until cooked through and golden brown, about 5-6 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil and sesame oil.
Add the minced garlic and grated ginger to the skillet, stir-frying until fragrant, about 30 seconds.
Add the zucchini and squash to the skillet and stir-fry until tender-crisp, about 4-5 minutes.
Return the cooked chicken to the skillet and pour the sauce over the mixture.
Cook and stir everything together for 2-3 minutes, ensuring the sauce thickens and evenly coats the chicken and vegetables.
Remove from heat. If desired, garnish with sliced green onions and toasted sesame seeds.
Serve immediately over steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.4 g | 18% | |
| Saturated Fat | 2.7 g | 13% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 879 mg | 38% | |
| Total Carbohydrate | 12.7 g | 5% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 7.4 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 800 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
