Zucchini Mushroom Chicken Stir Fry: 1 Quick Meal

Weeknights can be such a rush, right? You’re home, you’re tired, and the last thing you want is a complicated cooking project. I totally get that. For years, my kitchen was more of a pit stop than a place of joy, kind of like how Alex talks about his corporate burnout. But then I discovered how simple and utterly delicious food could be, and honestly, it changed everything. That’s why I’m so excited to share this Zucchini Mushroom Chicken Stir Fry with you. It’s one of those magic recipes that comes together in a flash, tastes amazing, and keeps things nice and healthy with a low-carb focus. It’s proof that amazing meals don’t need to be hard, and it’s a perfect example of the kind of cooking that brings me so much happiness now. You can see more about my journey and our food philosophy over on the About page, and we love connecting with you all on Facebook too!

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Why You’ll Love This Zucchini Mushroom Chicken Stir Fry

Honestly, this dish is a weeknight warrior! Here’s why it’s become a favorite in my kitchen:

• Super Speedy: We’re talking a quick chicken stir fry that’s ready in about 35 minutes start to finish. Perfect for when you’re short on time.
• Healthy & Light: It’s packed with fresh veggies and lean chicken, making it a truly healthy skillet dinner.
• Low Carb Champion: If you’re watching carbs, this low carb stir fry is a lifesaver that doesn’t compromise on flavor.
• Flavor Explosion: The garlic-ginger soy sauce is just divine. It coats everything beautifully and makes simple ingredients sing.
• Effortless Prep: Seriously, it’s just chopping and then stir-frying. No fussy techniques here – just pure, simple goodness.
• Totally Adaptable: Don’t have mushrooms? Add bell peppers! Need a little more heat? Red pepper flakes to the rescue! It’s super forgiving.

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Ingredients for Your Zucchini Mushroom Chicken Stir Fry

Okay, let’s talk ingredients because these are what make our Zucchini Mushroom Chicken Stir Fry so fantastic. You’ll need:

• 1 tablespoon olive oil (or your favorite cooking oil!)
• 1 pound boneless, skinless chicken breast, cut into bite-sized pieces – I like to cut mine pretty uniform so they cook evenly.
• 1 teaspoon salt and 1/2 teaspoon black pepper – just to season the chicken nicely.
• 1 tablespoon minced garlic – fresh is always best here, that smell is amazing!
• 1 tablespoon minced fresh ginger – this is key for that classic stir-fry zing.
• 1 medium zucchini, sliced – I usually just give it a quick slice, no need to be perfect.
• 8 ounces cremini mushrooms, sliced – these add such a lovely earthy flavor.
• 1/4 cup low-sodium soy sauce – feel free to use tamari if you need gluten-free!
• 1 tablespoon rice vinegar – this adds a little brightness to the sauce.
• 1 teaspoon sesame oil – just a touch at the end for that wonderful nutty aroma.
• Optional: Some red pepper flakes if you like a little heat!
• Optional: A sprinkle of sesame seeds for garnish, it just looks so pretty!

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Essential Equipment for Making Zucchini Mushroom Chicken Stir Fry

To whip up this fantastic Zucchini Mushroom Chicken Stir Fry without a hitch, you’ll want to have a few key players ready in your kitchen. Grab a nice big skillet or a wok – that’s where all the magic happens! A good cutting board and a sharp chef’s knife are essential for getting your chicken and veggies prepped quickly and safely. And don’t forget a small bowl for mixing up that delicious sauce. Having these handy makes the whole process super smooth!

How to Make Zucchini Mushroom Chicken Stir Fry: Step-by-Step

Alright, let’s get cooking! Making this Zucchini Mushroom Chicken Stir Fry is honestly way simpler than you might think, and so rewarding. It’s all about getting your ingredients prepped and then letting the heat do its magic. This recipe is perfect for those busy nights when you want something delicious and healthy on the table fast, which is totally my jam, and probably yours too if you’re looking for some easy weeknight dinners!

1. First things first, let’s get that chicken ready. Heat about a tablespoon of olive oil in a large skillet or wok over medium-high heat. While that’s warming up, make sure your chicken pieces are nice and bite-sized, then sprinkle them with your salt and pepper. Once the oil is shimmering, carefully add the chicken to the pan. I find that not overcrowding the pan helps achieve a better sear on the chicken, so give them a little space! Cook them until they’re beautifully browned and cooked all the way through, which usually takes about 5 to 7 minutes. Once they’re done, just scoop them out and set them aside on a plate. Don’t worry about cleaning the pan – those browned bits are flavor gold!

2. Now, back into that same skillet, add your minced garlic and ginger. You only need to cook these for about 30 seconds, just until you can smell that amazing aroma. Be careful not to burn them – they go from fragrant to bitter pretty quickly!

3. Toss in your sliced zucchini and mushrooms. Give everything a good stir and cook for about 5 to 7 minutes. You want the vegetables to be tender-crisp – you know, with just a little bit of bite to them, not mushy! I love how the zucchini softens up and the mushrooms release their yummy earthy juices.

4. Okay, time to bring it all back together! Return that cooked chicken to the skillet with the veggies. Now for the sauce – in a little bowl, whisk together the low-sodium soy sauce, rice vinegar, and that lovely sesame oil. Pour this deliciousness right over the chicken and vegetables.

5. Give everything a good stir so that it’s all coated nicely in that savory sauce. Let it bubble away for another 1 to 2 minutes, just until the sauce thickens up a bit and clings to everything. If you’re feeling a little spicy, now’s the time to toss in those red pepper flakes!

6. And that’s it! Serve this wonderful Zucchini Mushroom Chicken Stir Fry immediately. A little sprinkle of sesame seeds on top makes it look extra special, like something you’d get at your favorite easy stir fry place, but so much better because you made it!

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Tips for the Best Zucchini Mushroom Chicken Stir Fry

You know, I’ve made this Zucchini Mushroom Chicken Stir Fry so many times, and I’ve picked up a few little tricks along the way that I think really make a difference. Consider these my Alex’s Pro Tips for getting it just perfect every time!

Prep is Key!

My biggest tip for any stir-fry, honestly, is to have everything prepped and ready to go before you even turn on the stove. Chop all your veggies, mince your garlic and ginger, cut your chicken, and whisk up your sauce. Once that pan gets hot, things move fast, and you don’t want to be scrambling for the next ingredient!

Don’t Overcook Those Veggies!

Nobody likes a mushy stir-fry, myself included! I like my zucchini and mushrooms to have a nice, slight crunch – that tender-crisp texture is just so much better. Keep an eye on them in the pan. They only need a few minutes to soften up perfectly. Trust me, it’s worth the little bit of attention.

Get Your Pan HOT!

For that beautiful sear on the chicken and to get those veggies nicely cooked without steaming, your pan really needs to be hot. Let that olive oil get good and shimmery before you add anything. This is also why prepping everything beforehand is so crucial – you want to toss things into a properly hot pan!

Sauce Thicker?

If you find your sauce isn’t thickening up quite like you want it, just let it bubble away for another minute or so. You can also quickly whip up a cornstarch slurry – just a teaspoon of cornstarch mixed with a tablespoon of water – and stir that in during the last minute of cooking. It’ll thicken it right up!

Ingredient Notes and Substitutions for Your Stir Fry

Sometimes you might find yourself in the kitchen and realize you’re missing an ingredient, or perhaps you have a specific dietary need. That’s totally okay! This Zucchini Mushroom Chicken Stir Fry is super flexible, and I’m happy to share a few thoughts.

Gluten-Free Goodness

If you’re going gluten-free, no problem at all! Just swap out the low-sodium soy sauce for tamari. Tamari is basically a Japanese soy sauce that’s made without wheat, and it works beautifully in this recipe. It gives that same savory depth. You can find it in most grocery stores these days! For more ideas on gluten-free cooking, check out my gluten-free zucchini bread recipe!

Veggie Variety

Don’t be afraid to mix up the vegetables! Zucchini and mushrooms are amazing, but this stir-fry is also fantastic with sliced bell peppers (any color!), broccoli florets, snap peas, or even some carrots cut into thin matchsticks. Just make sure you chop them so they cook around the same time as the zucchini.

The Magic of Rice Vinegar

That little bit of rice vinegar in the sauce is more important than you might think! It adds a subtle brightness and tang that cuts through the richness of the soy sauce and sesame oil. It really balances everything out and makes the flavors pop, rather than just tasting salty. It also helps tenderize the chicken a bit more.

Chicken Choices

While chicken breast is great for a lighter, lower-carb option, feel free to use chicken thighs if you prefer. They have a bit more fat, which means they stay incredibly moist and have a richer flavor. Just cut them into bite-sized pieces, and they’ll cook up wonderfully in the stir-fry.

Serving and Storing Your Zucchini Mushroom Chicken Stir Fry

This amazing Zucchini Mushroom Chicken Stir Fry is truly a star on its own, but if you’re looking to make it a more substantial meal or keep it super low-carb, I love serving it with some fluffy cauliflower rice. It soaks up that delicious sauce beautifully! You can find my tips for making great cauliflower rice if you’re looking for more low-carb stir fry ideas.

Got leftovers? Lucky you! Just let the stir-fry cool completely, then pop it into an airtight container in the fridge. It should stay good for about 3-4 days. To reheat, I usually give it a quick go in a skillet over medium heat, or you can pop it in the microwave. Just be careful not to overcook it, or the veggies might get a little soft.

Frequently Asked Questions about Zucchini Mushroom Chicken Stir Fry

Got questions about whipping up this tasty Zucchini Mushroom Chicken Stir Fry? I’ve got you covered! Here are some common things people ask:

Can I use chicken thighs instead of chicken breast?

Absolutely! Chicken thighs are a fantastic alternative. They have a bit more fat, which means they stay super moist and have a richer flavor, especially in a stir-fry. Just cut them into bite-sized pieces like you would the breast, and they’ll cook up wonderfully. They might take a minute or two longer to brown, but it’s totally worth it!

Can I make this stir fry ahead of time?

You sure can! This Zucchini Mushroom Chicken Stir Fry is actually pretty good for prepping ahead. You can chop all your veggies and chicken, mix the sauce, and keep them separate in the fridge for a day. Then, when it’s dinner time, all you have to do is cook! It makes getting dinner on the table even faster. Leftovers reheat well too!

What other vegetables can I add to this stir fry?

Get creative! This recipe is super forgiving when it comes to veggies. Sliced bell peppers (red, yellow, or green!), broccoli florets, snap peas, snow peas, or even some thinly sliced carrots all work wonderfully. Just make sure to chop them so they cook in a similar amount of time as the zucchini. It’s a great way to use up whatever you have in your fridge!

How can I make the sauce thicker?

If you like a really thick, glossy sauce that clings to everything, you can easily make a quick cornstarch slurry. Just mix about 1 teaspoon of cornstarch with 1 tablespoon of cold water until it’s smooth. Stir this into the simmering sauce in the pan during the last minute of cooking. It’ll thicken right up!

Nutritional Estimate for Zucchini Mushroom Chicken Stir Fry

Just so you know, this Zucchini Mushroom Chicken Stir Fry is a pretty healthy choice! For a single serving, you’re looking at roughly 250 calories, about 5g of sugar, and around 600mg of sodium. It’s got a good amount of protein at 30g, with about 12g of carbs and 3g of fiber. Remember, these numbers are just estimates, and they can change a bit depending on exactly what you use and how you make it, so definitely check out our full disclaimer for all the details!

Zucchini Mushroom Chicken Stir Fry

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A quick and healthy skillet stir-fry with zucchini, mushrooms, and chicken in a savory garlic-ginger soy sauce. This low-carb meal is perfect for busy weeknights.

• Author: purejoyalex
• Prep Time: 15 min
• Cook Time: 20 min
• Total Time: 35 min
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stir-fry
• Cuisine: Asian-inspired
• Diet: Low Carb

Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh ginger
• 1 medium zucchini, sliced
• 8 ounces cremini mushrooms, sliced
• 1/4 cup low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• Optional: red pepper flakes for heat
• Optional: sesame seeds for garnish

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Instructions

1. Heat olive oil in a large skillet or wok over medium-high heat.
2. Add chicken pieces, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
3. Add minced garlic and ginger to the skillet and cook for about 30 seconds until fragrant.
4. Add sliced zucchini and mushrooms to the skillet. Stir-fry for 5-7 minutes, until vegetables are tender-crisp.
5. Return the cooked chicken to the skillet.
6. In a small bowl, whisk together soy sauce, rice vinegar, and sesame oil. Pour the sauce over the chicken and vegetables.
7. Stir well to coat everything evenly. Cook for another 1-2 minutes until the sauce has thickened slightly.
8. If desired, add red pepper flakes for a touch of heat.
9. Serve immediately, garnished with sesame seeds if desired.

Notes

• This recipe is easily adaptable. Feel free to add other vegetables like bell peppers or broccoli.
• For a gluten-free option, use tamari instead of soy sauce.
• This dish pairs well with cauliflower rice for an even lower-carb meal.

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 5g
• Sodium: 600mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 80mg