Easy Zucchini Mushroom Chicken Stir Fry Recipe
This Easy Zucchini Mushroom Chicken Stir Fry is a quick and tasty meal that's perfect for busy weeknights. It combines tender chicken pieces with fresh zucchini and mushrooms, all cooked…
Tip: save now, cook later.This Easy Zucchini Mushroom Chicken Stir Fry is a quick and tasty meal that’s perfect for busy weeknights. It combines tender chicken pieces with fresh zucchini and mushrooms, all cooked up in a simple sauce that brings everything together. The veggies stay crisp while the chicken is juicy, making each bite full of flavor and good texture.
I love making this stir fry when I want something healthy but don’t want to spend too much time in the kitchen. It comes together fast, and the kids always ask for seconds because they enjoy the mix of mushrooms and zucchini with the chicken. A little tip from me: slice the zucchini just right so it cooks evenly but still keeps a nice crunch.
My favorite way to serve this dish is over steamed rice or noodles, which helps soak up all the tasty sauce. It’s light enough to feel good about but filling enough to keep hunger at bay. I also like to add a sprinkle of sesame seeds or some chopped green onions on top for a fresh touch. This stir fry has become a go-to in my house when I want a simple dinner that everyone loves.
Key Ingredients & Substitutions for Zucchini Mushroom Chicken Stir Fry
Chicken: Boneless, skinless chicken breast is easy to cook and quick to brown. You can swap it with chicken thighs for a juicier option or use tofu to make it vegetarian.
Zucchini: Sliced zucchini adds nice crunch and mild flavor. If you can’t find zucchini, yellow squash works well too.
Mushrooms: Button or cremini mushrooms bring earthiness and texture. If mushrooms aren’t your thing, try snap peas or bell peppers for extra crunch.
Sauce: Soy sauce is the base for saltiness. Oyster sauce adds deepen flavor, but you can skip it or use hoisin sauce if preferred. Sesame oil gives a nutty aroma, so don’t leave it out for that final touch.
How Can You Get the Vegetables Tender but Still Crisp?
The key is to cook veggies quickly over high heat and avoid overcrowding the pan to prevent steaming. Here’s my simple method:
- Heat your pan until very hot before adding oil.
- Add veggies in stages if needed—start with mushrooms (which release water), then add zucchini later.
- Keep stirring so they cook evenly but stay crisp-tender.
- Don’t overcook—4-5 minutes is enough to keep vegetables bright and fresh.
This way, your stir fry will have the perfect texture with veggies that are cooked but still have a little bite.
Equipment You’ll Need
- Large skillet or wok – great for high heat and tossing all ingredients quickly.
- Sharp chef’s knife – makes slicing chicken and veggies easy and safe.
- Cutting board – choose one sturdy enough for chopping meat and vegetables.
- Mixing bowl – handy for whisking sauce ingredients together smoothly.
- Spatula or wooden spoon – helps you stir fry without scratching your pan.
Flavor Variations & Add-Ins
- Swap chicken for shrimp for a speedy, seafood version that cooks in minutes.
- Add sliced bell peppers or snap peas for extra color and crunch.
- Use tofu instead of chicken for a vegetarian twist that soaks up the sauce well.
- Stir in chili flakes or a splash of sriracha if you like a little heat.
Easy Zucchini Mushroom Chicken Stir Fry
Ingredients You’ll Need:
For the Stir Fry:
- 2 medium zucchinis, sliced into half-moons
- 8 oz mushrooms, sliced (button or cremini)
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1 small red bell pepper, diced (optional for color and sweetness)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 3 green onions, thinly sliced (reserve some for garnish)
- 2 tbsp vegetable or canola oil
For the Sauce:
- 3 tbsp soy sauce
- 1 tbsp oyster sauce (optional, for deeper flavor)
- 1 tsp sesame oil
- 1 tbsp rice vinegar or mirin
- 1 tsp sugar or honey
- 1 tsp cornstarch mixed with 2 tbsp water (slurry for thickening)
- Salt and black pepper, to taste
For Serving and Garnish:
- Cooked white or brown rice
- Sesame seeds, for garnish
How Much Time Will You Need?
This delicious stir fry takes about 10 minutes to prep and 15 minutes to cook. In about 25 minutes total, you’ll have a fresh, healthy meal ready to serve!
Step-by-Step Instructions:
1. Prepare Your Ingredients
Wash and slice the zucchinis and mushrooms. Dice the red bell pepper if using. Cut the chicken into bite-sized pieces. Mince the garlic and ginger, and slice the green onions, saving some for garnish.
2. Make the Stir Fry Sauce
In a small bowl, mix together soy sauce, oyster sauce (if using), sesame oil, rice vinegar or mirin, sugar or honey, and the cornstarch slurry. Set this tasty sauce aside for later.
3. Cook the Chicken
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Season the chicken with salt and pepper, then add to the pan. Stir-fry the pieces until they are fully cooked and lightly browned, about 5-7 minutes. Remove the chicken from the skillet and set aside.
4. Stir-Fry Aromatics and Veggies
In the same skillet, add the remaining tablespoon of oil. Toss in the garlic, ginger, and diced red bell pepper, cooking for about 1 minute until fragrant. Add the mushrooms and zucchini slices, cooking for 4-5 minutes until tender but still crisp.
5. Combine and Finish Cooking
Return the chicken to the skillet with the vegetables. Pour the prepared sauce over everything, stirring well to coat all the ingredients. Cook for another 1-2 minutes until the sauce thickens nicely. Stir in most of the green onions, saving some for garnish.
6. Serve and Enjoy
Serve the stir fry over warm cooked rice. Sprinkle with reserved green onions and sesame seeds for a delicious finish.
Can I Use Frozen Chicken in This Stir Fry?
Yes, you can! Just make sure to fully thaw the chicken in the refrigerator overnight before cooking. Pat it dry to remove excess moisture for better browning.
Can I Substitute Other Vegetables?
Absolutely! Bell peppers, snap peas, broccoli, or carrots work well. Just adjust cooking times to keep veggies crisp and tasty.
How Do I Store Leftovers?
Store leftover stir fry in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water if the sauce has thickened too much.
Can I Make This Recipe Vegan?
Yes! Replace chicken with firm tofu or tempeh, and use a vegetarian oyster sauce or skip it altogether while keeping the soy sauce and other ingredients the same.