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Homemade Chicken Vegetable Stir Fry with Zucchini photo

Chicken Vegetable Stir Fry with Zucchini

A quick, colorful stir fry of seared chicken and mixed vegetables tossed in a savory-sweet ginger soy sauce.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 servings

Equipment

  • large high-sided skillet or wok
  • Mixing Bowls
  • Whisk or fork
  • Measuring cups and spoons
  • Spatula or tongs

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 garlic minced
  • 1 tablespoon ginger minced (or 1 teaspoon ground ginger)
  • 1 teaspoon sriracha optional
  • 1 tablespoon cornstarch
  • 1 tablespoon water to dissolve cornstarch
  • sesame seeds for garnish
  • green onion chopped, for garnish

Instructions
 

  • In a small bowl, whisk together the soy sauce, brown sugar, minced garlic, minced ginger (or ground ginger), and sriracha if using.
  • In a separate small bowl, mix the cornstarch with 1 tablespoon water until fully dissolved, then whisk this into the sauce.
  • Heat a large high-sided skillet or wok over medium-high heat and add 1 tablespoon of the sesame oil.
  • Add the chicken pieces in a single layer and cook 3–4 minutes without stirring to sear, then cook 3–4 more minutes while stirring occasionally until cooked through (165°F internal temperature). Remove chicken to a plate.
  • Add the remaining 1 tablespoon sesame oil to the pan, then add the zucchini, red bell pepper, shredded carrots, broccoli florets, and diced red onion.
  • Stir-fry the vegetables, stirring occasionally, for 4–6 minutes until they are tender-crisp.
  • Return the cooked chicken to the pan, pour in the prepared sauce, and toss to coat everything. Cook 1–2 minutes, stirring, until the sauce has thickened and everything is heated through.
  • Remove from heat and garnish with chopped green onion and sesame seeds before serving.

Notes

  • Store in the refrigerator for 3–4 days.
  • Freeze for up to one month.
  • You can freeze before or after cooking; check full directions if needed.
  • Reheat in 30-second microwave increments, stirring between intervals.
  • Or reheat in a 350°F oven for 15–20 minutes until heated through.
  • To scale down, use 1 lb chicken and half the other ingredients.