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Easy Chicken and Zucchini Stir Fry in a Quick Teriyaki Sauce Recipe

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4 from 6 reviews

This easy and healthy Zucchini Stir Fry features tender, bite-sized pieces of chicken sautéed with fresh zucchini and onions in a quick, flavorful teriyaki-inspired sauce. Perfect for a nutritious weeknight dinner, this Asian-inspired dish is ready in just 25 minutes and garnished with sesame seeds and chopped green onions for an extra burst of flavor and texture.

Ingredients

Chicken Marinade

  • 1 pound boneless skinless chicken breasts (or thighs or tenders), thinly sliced then cut into bite-sized pieces
  • 1 tablespoon low sodium soy sauce
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon granulated sugar

Sauce

  • 3 tablespoons low sodium soy sauce
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon granulated sugar
  • 1 tablespoon minced fresh ginger
  • 3 cloves minced garlic (about 1 tablespoon)
  • 2 tablespoons water
  • 1 teaspoon cornstarch
  • ¼ teaspoon red pepper flakes

Vegetables and Garnish

  • 2 medium zucchini, yellow squash, or a mix
  • 1 large red or yellow onion
  • 2 tablespoons extra virgin olive oil
  • Sesame seeds (optional, for garnish)
  • Chopped green onion (for garnish)

Instructions

  1. Marinate the Chicken: In a large bowl, combine the thinly sliced chicken pieces with 1 tablespoon soy sauce, 1 teaspoon apple cider vinegar, and 1 teaspoon granulated sugar. Mix well and set aside to marinate while preparing the other ingredients.
  2. Prepare the Sauce: In a small bowl or large liquid measuring cup, whisk together the remaining 3 tablespoons soy sauce, 1 teaspoon apple cider vinegar, 1 teaspoon sugar, minced ginger, minced garlic, water, cornstarch, and red pepper flakes until smooth. Set this mixture aside.
  3. Prep the Vegetables: Trim the ends of the zucchini, cut them in half lengthwise, then slice crosswise into 1/4-inch thick half moon shapes. Thinly slice the onion as well.
  4. Cook the Chicken: Heat 1 tablespoon of olive oil in a wide skillet over medium-high heat. Once hot, add the marinated chicken along with its marinade. Sauté the chicken until it turns golden brown on the outside and is cooked through, about 3 to 4 minutes. Remove the chicken from the pan and set aside on a plate.
  5. Sauté the Onions: Add the remaining 1 tablespoon of olive oil to the skillet. Add the sliced onions and cook until they are tender and starting to brown, about 4 to 5 minutes.
  6. Add the Sauce and Zucchini: Stir the sauce once more and pour it into the pan with the onions. Let it cook for about 30 seconds, then add the sliced zucchini. Cook just until the zucchini starts to soften, approximately 3 minutes.
  7. Combine and Serve: Remove the pan from heat and stir the reserved cooked chicken back into the skillet. Mix thoroughly and serve hot. Garnish with optional sesame seeds and chopped green onions as desired.

Notes

  • Use low sodium soy sauce to control the salt level in this dish.
  • You can substitute chicken thighs or tenders based on preference.
  • Adjust red pepper flakes to vary the spiciness.
  • Squeeze fresh lime juice on top before serving for extra tang.
  • Serve with steamed rice or noodles for a complete meal.

Find it online: https://yumntasty.com/easy-chicken-and-zucchini-stir-fry-in-a-quick-teriyaki-sauce-recipe/