Chicken Vegetable Stir Fry with Zucchini

Bright, saucy, and deeply comforting, this Chicken Vegetable Stir Fry with Zucchini is the kind of weeknight dinner that feels special without a lot of fuss. Tender bites of chicken seared in sesame oil meet crisp-tender zucchini, red pepper, broccoli, carrots, and red onion, all tossed in a sweet-savory sauce with garlic and ginger. It comes together quickly, packs well for lunches, and is easy to customize. Below you’ll find ingredient notes, a simple method, and tips to make this stir fry your new go-to.

Why you’ll love this recipe

• Ready in about 30 minutes from start to finish.
• Balanced protein and lots of vegetables in every bite.
• A sauce that’s sweet, salty, and just a touch spicy if you like heat.
• One pan means minimal cleanup and easy weeknight cooking.

Ingredients

Serves 4

• 2 pounds boneless, skinless chicken breast, cut into bite sized pieces
• 2 tablespoons sesame oil, divided
• 2 cups zucchini, sliced into thick half moons
• 1 red bell pepper, chopped
• 1/2 cup shredded carrots
• 1/2 pound broccoli, cut into small florets
• 1/2 red onion, diced
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger, (1 teaspoon ground ginger)
• 1 teaspoon sriracha, optional
• 1 tablespoon cornstarch
• 1 tablespoon water
• Sesame seeds, for garnish
• Chopped green onion, for garnish

Ingredient notes and swaps

If you’d like to vary the veg, snap peas or snow peas would be lovely in place of the carrots. Use reduced-sodium soy sauce if you’re watching salt. The recipe calls for both minced ginger and a parenthetical note about ground ginger; use 1 tablespoon minced ginger or 1 teaspoon ground ginger if that’s what you have on hand — both are listed as options in the ingredient list. The recipe as written uses sesame oil for its delicious nutty flavor; if you prefer a neutral oil for higher-heat searing, use a neutral oil for the chicken and finish with a splash of sesame oil.

Prep checklist

• Cut the chicken into uniform, bite-sized pieces so they cook evenly.
• Slice the zucchini into thick half moons so they hold their texture in the skillet.
• Chop the red bell pepper and dice the red onion into similar-sized pieces to the chicken for even cooking.
• Measure and mix the sauce ingredients (soy sauce, brown sugar, garlic, ginger, sriracha if using) so everything is ready to go.

Step-by-step instructions

Follow these steps in order for best results. The directions have been rewritten into clear, numbered steps to make the cooking flow smooth and predictable.

1. Make the sauce: In a small bowl, whisk together 1/2 cup soy sauce, 1/4 cup brown sugar, 1 tablespoon minced garlic, 1 tablespoon minced ginger (or 1 teaspoon ground ginger), and 1 teaspoon sriracha if you want heat. Set the sauce aside while you cook.
2. Prepare the cornstarch slurry: In a separate small bowl, stir together 1 tablespoon cornstarch and 1 tablespoon water until smooth. Keep this near the stove for finishing the sauce.
3. Heat the pan: Place a large skillet or wok over medium-high heat. Add 1 tablespoon of the sesame oil and allow it to warm until it shimmers but is not smoking.
4. Cook the chicken in batches: Add half of the 2 pounds chicken pieces to the hot skillet in a single layer, making sure not to crowd the pan. Let the chicken sear undisturbed for about 2 minutes so it develops color, then stir and continue to cook until the pieces are cooked through, about 3–4 minutes more depending on size. Remove the cooked chicken to a plate and repeat with the second tablespoon of sesame oil and the remaining chicken. Return all chicken to the plate when finished.
5. Sauté the aromatics and onions: With the skillet still hot, add the diced 1/2 red onion and sauté for about 1–2 minutes until it begins to soften. Add the shredded 1/2 cup carrots and continue to stir for another minute.
6. Add the sturdy vegetables: Add the 1/2 pound broccoli florets and the chopped 1 red bell pepper to the pan. Stir-fry these vegetables for about 2–3 minutes, until they begin to become crisp-tender.
7. Cook the zucchini: Add the 2 cups zucchini sliced into thick half moons. Stir-fry everything together for another 2–3 minutes. The zucchini should be tender but still hold its shape; avoid overcooking so it doesn’t become mushy.
8. Return the chicken to the pan: Add the cooked chicken back into the skillet with the vegetables and stir to combine evenly.
9. Add the sauce: Pour the prepared soy sauce and brown sugar mixture over the chicken and vegetables. Stir to coat everything and let the sauce come to a gentle simmer so the flavors meld, about 1–2 minutes.
10. Thicken the sauce: Give the cornstarch slurry a quick stir and pour it into the pan. Stir constantly for another 1–2 minutes until the sauce thickens and becomes glossy and clingy. If the sauce gets too thick, add a splash of water to loosen it.
11. Finish and garnish: Taste and adjust any seasoning — add more sriracha if you want more heat. Remove the skillet from heat and sprinkle sesame seeds and chopped green onion over the top for a fresh finish.
12. Serve: Spoon the stir fry over rice, noodles, or eat it on its own for a lower-carb option. Leftovers keep well in the refrigerator for up to 3 days and reheat quickly on the stovetop or in the microwave.

Timing and temperature tips

High heat is your friend for stir-frying: it sears the chicken and quickly cooks vegetables so they stay crisp-tender. Preheat the pan well and work in batches to avoid steaming the chicken. If your pan isn’t hot enough the chicken will release juices and the result will be more boiled than seared. If the sauce thickens too quickly, a splash of water or extra soy sauce helps loosen it without diluting flavor.

Frequently asked questions

Can I use a different cut of chicken? Yes. Thighs work well if you prefer darker meat; cut them into bite-sized pieces and cook until done. Adjust cooking time slightly if the pieces are larger.

Can I make this vegetarian? Absolutely. Swap the chicken for extra firm tofu or tempeh. Press and cube the tofu, then pan-sear until golden before adding the vegetables. The same sauce works perfectly.

How do I keep the zucchini from getting soggy? Slice the zucchini into thick half moons as directed and add it later in the cooking process. Stir-fry briefly so it retains some bite.

Can I double the vegetables? Yes — the sauce will still coat everything, but you may want to increase the sauce slightly (add another tablespoon of soy sauce and a teaspoon of brown sugar) to ensure even coverage.

Make-ahead and storage

You can make the sauce ahead and store it in the fridge for up to 3 days. Pre-cut the vegetables and chicken and keep them chilled until ready to cook. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in a skillet over medium heat until warmed through.

Serving suggestions

• Steamed white or brown rice
• Cooked jasmine or basmati rice for a more aromatic pairing
• Rice noodles tossed briefly with a little sesame oil
• A bed of mixed greens for a lighter option

Final notes

This Chicken Vegetable Stir Fry with Zucchini is flexible and forgiving, so feel free to adapt it to what’s in your fridge. The key is quick, hot cooking and a simple sauce that ties everything together. The balance of savory soy, warm ginger and garlic, and brown sugar’s caramel notes create a glaze that coats each ingredient beautifully. Once you have the mise en place and the sauce mixed, the actual cooking is fast — perfect for busy evenings when you want something homemade and satisfying.

Printable recipe

Ingredients

• 2 pounds boneless, skinless chicken breast, cut into bite sized pieces
• 2 tablespoons sesame oil, divided
• 2 cups zucchini, sliced into thick half moons
• 1 red bell pepper, chopped
• 1/2 cup shredded carrots
• 1/2 pound broccoli, cut into small florets
• 1/2 red onion, diced
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger (or 1 teaspoon ground ginger)
• 1 teaspoon sriracha, optional
• 1 tablespoon cornstarch
• 1 tablespoon water
• Sesame seeds and chopped green onion for garnish

Directions

1. Whisk soy sauce, brown sugar, garlic, ginger, and sriracha in a bowl; set aside.
2. Mix cornstarch and water into a smooth slurry and keep nearby.
3. Heat 1 tablespoon sesame oil in a large skillet over medium-high heat until shimmering.
4. Cook half the chicken in a single layer until browned and cooked through, about 5–6 minutes total; remove and repeat with remaining chicken using the other tablespoon oil.
5. Sauté red onion for 1–2 minutes until softened, then add shredded carrots and stir 1 minute.
6. Add broccoli and red bell pepper; stir-fry 2–3 minutes until crisp-tender.
7. Add zucchini and cook 2–3 minutes until tender but still firm.
8. Return cooked chicken to the skillet and stir to combine with vegetables.
9. Pour in the prepared sauce and bring to a simmer, allowing flavors to meld about 1–2 minutes.
10. Stir in the cornstarch slurry and cook until the sauce thickens and becomes glossy, 1–2 minutes.
11. Remove from heat, garnish with sesame seeds and chopped green onion, and serve over rice or noodles.

Enjoy this colorful, flavor-packed Chicken Vegetable Stir Fry with Zucchini for a fast, feel-good dinner that’s easy to personalize. Happy cooking!