Let’s Talk About This Simple Chicken Zucchini Stir Fry

So here’s the thing: I first made this chicken zucchini stir fry one summer when my neighbor showed up with, I kid you not, a laundry basket (clean, at least) full of zucchinis. I mean, what do you even do with that much zucchini? Well, friend, apparently you make this! And you know what? I’m kinda glad about it, because now it’s one of those quick go-to dinners I whip together…especially when I realise (too late) that I forgot to defrost anything fancy. My kid once called it “chunky green chicken” and, well, the name stuck a bit.

Plus, on evenings where I really don’t feel like spending ages in the kitchen—usually Tuesdays for some odd reason—this saves the day. You get dinner done, it’s not bland, and sometimes there are leftovers (unless my teenager is around, then forget it).

Why You’ll Love This (According to Me)

I make this when I need something filling, but don’t want to wash a million pans (my sink isn’t as big as I’d like!).
My family goes crazy for this because the chicken gets all golden, and the zucchini soaks up the sauce. (Also I think they just love saying “chunky green chicken.”)
It saves my bacon on busy nights—I’ve made it with half the ingredient list and it still works, so that’s saying something.
Secret: I once used frozen chicken and it turned out fine, though slightly mushier. Don’t tell my mother-in-law.
Oh, and it’s one of those rare meals that’s both healthy and not boring. Which is harder than it sounds, right?

Ingredients (You Can Totally Swap Stuff)

2 medium chicken breasts (or thighs—thighs are juicier, just saying!)
2 zucchinis, cut into bite-sized half-moons or whatever shape you like best
1 red bell pepper, sliced (sometimes I swap in carrots if I’ve run out—still good!)
3 cloves garlic, minced (my gran used pre-chopped garlic, but any works, really)
1 thumb-sized chunk ginger, grated (ground ginger in a pinch, but fresh is so much better)
2-3 tablespoons soy sauce (or tamari, if you need it gluten free)
1 tablespoon hoisin sauce (I skip this if I don’t have it; maybe add a drizzle of honey with extra soy sauce)
1 teaspoon sesame oil (makes it smell lovely. Vegetable oil works if need be)
Salt & pinch of pepper
Optional: red pepper flakes if you like some heat, and a handful of sliced green onions for serving

How I Actually Cook This

First, chop everything. Seriously, if you prep ahead this takes like five minutes. But, who am I kidding—sometimes I chop as I go, just trying to keep up with myself.
Heat the sesame oil (and maybe a dash of vegetable oil if you need more) in a big frying pan or wok over medium-high. Once it’s shimmering, chuck in the chicken. Sprinkle a tiny bit of salt (but not much, because of the soy sauce later).
Let the chicken get golden on the edges. You want it cooked through but still juicy—not sad and dry. This is where I usually sneak a taste. Or two. Chicken’s done? Good. Take it out of the pan onto a plate.
Add a tad more oil and toss in the garlic and ginger. Let them get fragrant, but don’t let the garlic burn (I’ve done that…nothing ruins the mood like burnt garlic).
Throw in your zucchinis and bell peppers. Give it a good stir. It’ll look kind of pale and sad at first, but keep going—five-ish minutes stirring until they’re a bit soft but not mushy. If you like them with more crunch, cook a little less. Up to you.
Put the chicken back in. Add soy sauce and hoisin (or honey, if using). Give it all a big toss so everyone in the pan gets to know each other. Taste it. Honestly, sometimes I end up adding a little water if the sauce gets too sticky or disappears into the pan. Don’t stress if this happens.
Cook together for another 3-4 minutes until it’s glossy and smells like you made more effort than you actually did.
Sling onto plates, scatter over some green onion and maybe red pepper flakes (if you’re into that sort of thing).

Some Notes I Learned the Hard Way

I once tried slicing the zucchini super thin; they basically vanished. Now I go for chunky bits. Lesson learned.
Don’t walk away and get distracted—these veggies cook way quicker than you think. I once had a noodle crisis during this dish and the result…mushy city.
If you forget the ginger, it still tastes good. But on second thought, try not to forget it if you can.

What Else Can You Do? (Variations I’ve Actually Tried)

If you want to go veggie, swap chicken for tofu—press it first or, as my mate Sam says, you’ll end up with a stir fry that looks like scrambled egg.
Add mushrooms if you have them. I love shiitake, but button works. Just don’t add too many or things get a bit soupy.
Once (only once!) I tried adding pineapple. Not my best work—let’s just call it an acquired taste.
Crunched-up peanuts on top are ace. Or sesame seeds. Pick your favorite.

Tools You Probably Want (But Can Improvise)

A decent-sized frying pan or wok works best. If all you have is a dodgy old pan (like me in my first flat), just go slow and maybe fry in batches.
A sharp knife makes all the difference, or, failing that, keep a microplane handy for ginger.
Mixing bowl…or just use a plate. No big deal.

Storage—If You Somehow Have Leftovers

Honestly, this usually disappears by lunch the next day (if you’re quicker than your housemates/kids). But if you do have some left, pop it in a container and it’ll keep in the fridge for about two days. I think the flavors settle a bit overnight—it tastes even better for lunch. Or eat it cold, no judgement. I’ve done both out of sheer laziness.

How I Like Serving It (But You Do You)

Sometimes, I just eat the stir fry as is—straight from the pan, not gonna lie. But it goes great over fluffy white rice or some cooked noodles. My cousin swears by serving it on cauliflower rice (if that’s your thing), but honestly, regular basmati is just fine in my book. Once, I dolloped a spoon of chili crisp on top—whoa, that was a revelation.

Stuff I Learned—Pro Tips (The Honest Version)

I once tried rushing the chicken to get dinner on the table quicker—big mistake. It went from juicy to cardboard. Take your time on that browning step.
Don’t pile all the veggies in at once or the pan cools and you get a sad stew. Go fast but don’t crowd—easier said than done when you’re juggling other stuff, I know.
And if you’re tempted to drown it in sauce: hold back, or you’ll end up with soupy stir fry. Less is more, trust me this once.

Questions I’ve Actually Gotten (And My Real Answers)

Can I use pre-cooked chicken?
Sure! Toss it in near the end, just enough to warm up, or it’ll dry out (and I’ve done that one too many times, oops).
Is this freezer-friendly?
Mmm, kind of. The texture gets a bit meh after freezing, but if you must, go ahead. Maybe leave out the zucchini until reheating?
What if I don’t have hoisin?
No sweats—try a splash of oyster sauce, or a bit of honey with more soy. Or just skip it. Actually, a spoonful of peanut butter is kinda tasty if you like a twist.
Gluten free?
Yep, as long as your soy sauce or tamari is certified GF (label-reading is the bane of my existence!).
Can I double the recipe?
Definitely, but fry chicken in batches or it’ll steam instead of brown. (Learned this after a very soggy attempt at feeding a crowd last winter.)

One last thing before I forget: I don’t care what anyone says, cooking is about making do sometimes. So if things come out looking a little odd or you have to swap zucchini for squash or whatever…it’s still dinner. And at the end of the day, the people at your table will probably just be glad you cooked at all. Or at least that’s what I like to tell myself when the pan’s a mess and everyone’s asking if there’s dessert. (There usually isn’t…but don’t tell!)

Simple Chicken Zucchini Stir Fry – My Easy Weeknight Fix