Asian Chicken Zucchini Stir Fry

If you ask me, stir fries are one of the best weeknight dinners you can make.

This chicken zucchini stir fry comes together in under 30 minutes and delivers all the flavors of your favorite takeout. Tender chicken thighs get coated in cornstarch for a silky texture, then tossed with fresh zucchini in a savory sauce.

The combination of soy sauce, sesame oil, and oyster sauce creates that classic stir fry taste we all love. Add in some fresh ginger and garlic, and you’ve got a dish that smells as good as it tastes.

It’s a simple dinner that works any night of the week, perfect for when you want something satisfying without spending hours in the kitchen.

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What Kind of Zucchini Should I Use?

For stir fry, you’ll want to pick zucchini that are medium-sized, about 6-8 inches long. Smaller zucchini tend to be more tender and have fewer seeds, which means they’ll hold up better in the pan without getting mushy. If you can only find larger zucchini, no problem – just scoop out the seedy center before slicing them up. Look for zucchini that feel firm and heavy for their size, with smooth, unblemished skin. And here’s a tip: cut your zucchini into thick slices or half-moons so they stay a bit crisp during cooking instead of turning to mush.

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Options for Substitutions

This stir fry is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Chicken thigh: Chicken breast works fine here, though it can dry out faster. You could also use pork tenderloin, shrimp, or even firm tofu – just adjust your cooking time accordingly since these cook at different speeds.
• Soy sauce: If you need a gluten-free option, tamari is your best bet. Coconut aminos work too but are a bit sweeter, so you might want to cut back on the sugar slightly.
• Oyster sauce: Hoisin sauce makes a good substitute, though it’s sweeter and thicker. For a vegetarian version, try mushroom-based oyster sauce, which you can find at most Asian markets.
• Rice vinegar: Apple cider vinegar or white wine vinegar work in a pinch. They’re a bit sharper, so start with half the amount and taste as you go.
• Zucchini: Bell peppers, snap peas, broccoli, or mushrooms all work great in this stir fry. Just keep in mind that harder vegetables like broccoli need a minute or two longer to cook.
• Sesame oil: This adds a nutty flavor that’s hard to replace, but if you don’t have it, just use a bit more cooking oil and maybe add a sprinkle of toasted sesame seeds at the end.

Watch Out for These Mistakes While Cooking

The biggest mistake people make with stir fry is overcrowding the pan, which causes the chicken and zucchini to steam instead of getting that nice sear – if your pan looks too full, cook in batches to maintain high heat.

Cutting your zucchini too thin will turn it mushy within minutes, so aim for half-inch thick slices that can hold up to the heat and still have a bit of crunch.

Don’t skip marinating the chicken for the full 30 minutes, as this step tenderizes the meat and helps the cornstarch create a light coating that thickens the sauce beautifully.

Another common error is adding the chicken back to the pan too early – make sure your zucchini has a head start so everything finishes cooking at the same time without turning the chicken rubbery.

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What to Serve With Chicken Zucchini Stir Fry?

This stir fry is perfect served over a big bowl of steamed white or brown rice, which soaks up all that savory sauce. If you want to mix things up, try serving it with noodles like lo mein or rice noodles instead. I like to add a side of steamed edamame or a quick cucumber salad dressed with rice vinegar and sesame seeds to keep things fresh and light. For a heartier meal, you can also make some egg fried rice or add a few potstickers on the side.

Storage Instructions

Store: Keep your leftover stir fry in an airtight container in the fridge for up to 4 days. The zucchini might release a bit of water as it sits, but that’s totally normal and doesn’t affect the taste much.

Freeze: You can freeze this stir fry for up to 2 months, though I’ll be honest – the zucchini texture changes a bit when frozen. If you’re planning to freeze it, slightly undercook the zucchini so it doesn’t get too mushy when you reheat.

Reheat: The best way to bring this back to life is in a hot skillet or wok for a few minutes until warmed through. You can also microwave it, but the veggies won’t be quite as crisp. Add a splash of water or soy sauce if it seems a bit dry.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1000
• Protein: 65-75 g
• Fat: 45-55 g
• Carbohydrates: 30-40 g

Ingredients

For the marinade:

• 1 lb chicken thigh (cut into 1-inch chunks for even cooking)
• 1.5 tsp cornstarch (I always use Argo for a velvety texture)
• 1/3 cup soy sauce
• 1 tsp sesame oil
• 2 tsp sugar
• 1 tbsp rice vinegar
• 1 tsp fresh ginger, grated

For the stir fry:

• 1.5 tbsp cooking oil (I prefer Chosen Foods avocado oil for high heat)
• 3 garlic cloves (freshly minced for best aroma)
• 1 zucchini (sliced into 1/4-inch thick half-moons)
• 1 tbsp oyster sauce
• black pepper

Step 1: Prepare Marinade and Marinate Chicken

• 1/3 cup soy sauce
• 1 tsp sesame oil
• 2 tsp sugar
• 1 tbsp rice vinegar
• 1 tsp fresh ginger, grated
• 1.5 tsp cornstarch
• 1 tbsp oyster sauce
• 1 lb chicken thigh, cut into 1-inch chunks

In a small bowl, whisk together the soy sauce, sesame oil, sugar, rice vinegar, grated ginger, cornstarch, and oyster sauce until the cornstarch is fully dissolved and the mixture is smooth.

This creates a velvety sauce base and helps the cornstarch coat the chicken evenly.

Add the chicken thigh chunks to the marinade and stir to coat completely.

Let the chicken marinate for at least 30 minutes at room temperature—this allows the flavors to penetrate the meat and the cornstarch to create a silky coating when cooked.

Step 2: Prepare Aromatics and Vegetables

• 3 garlic cloves
• 1 zucchini

While the chicken marinates, mince the garlic cloves and slice the zucchini into 1/4-inch thick half-moons.

Having everything prepped and ready before you start cooking is essential for stir-frying—the cooking happens fast and there’s no time to chop once the heat is on.

Set both ingredients aside in separate small bowls or on a cutting board.

Step 3: Sear Chicken and Remove

• marinated chicken mixture from Step 1
• 1.5 tbsp cooking oil

Heat the avocado oil in a large skillet or wok over medium-high heat until it shimmers—you should see a slight haze above the pan.

I prefer avocado oil here because it has a high smoke point and won’t burn at the temperature needed for proper browning.

Working quickly, add the marinated chicken (including all the marinade) and cook for about 2 minutes, stirring frequently, until the chicken is lightly browned on the outside.

The chicken doesn’t need to be cooked through at this point—it will finish cooking in the final step.

Transfer the chicken to a clean plate using a slotted spoon, leaving as much of the sauce as possible in the pan.

Step 4: Cook Aromatics and Zucchini

• 3 garlic cloves, minced
• 1 zucchini, sliced into 1/4-inch half-moons

Add the minced garlic to the same pan and cook for about 30 seconds, stirring constantly, until fragrant—this quick burst of heat releases the garlic’s aromatic oils.

Immediately add the zucchini slices and stir-fry for about 5 minutes, stirring frequently, until they’re tender-crisp and beginning to soften.

The zucchini should still have a slight bite to it—avoid overcooking or it will become mushy and lose its texture.

Step 5: Finish and Serve

• cooked chicken from Step 3
• black pepper to taste

Return the cooked chicken to the pan along with all accumulated juices from the plate.

Stir everything together and cook for 2-3 minutes more, until the chicken is cooked through and the sauce thickens slightly from the cornstarch.

Season with black pepper to taste.

The dish is ready to serve immediately while everything is hot and the zucchini maintains its tender-crisp texture.

Asian Chicken Zucchini Stir Fry

Delicious Asian Chicken Zucchini Stir Fry recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 47 minutes mins

Servings 4 servings

Calories 950 kcal

Ingredients

  

For the marinade::

• 1 lb chicken thigh (cut into 1-inch chunks for even cooking)
• 1.5 tsp cornstarch (I always use Argo for a velvety texture)
• 1/3 cup soy sauce
• 1 tsp sesame oil
• 2 tsp sugar
• 1 tbsp rice vinegar
• 1 tsp fresh ginger, grated

For the stir fry::

• 1.5 tbsp cooking oil (I prefer Chosen Foods avocado oil for high heat)
• 3 garlic cloves (freshly minced for best aroma)
• 1 zucchini (sliced into 1/4-inch thick half-moons)
• 1 tbsp oyster sauce
• black pepper

Instructions

 

• In a small bowl, whisk together the soy sauce, sesame oil, sugar, rice vinegar, grated ginger, cornstarch, and oyster sauce until the cornstarch is fully dissolved and the mixture is smooth. This creates a velvety sauce base and helps the cornstarch coat the chicken evenly. Add the chicken thigh chunks to the marinade and stir to coat completely. Let the chicken marinate for at least 30 minutes at room temperature—this allows the flavors to penetrate the meat and the cornstarch to create a silky coating when cooked.
• While the chicken marinates, mince the garlic cloves and slice the zucchini into 1/4-inch thick half-moons. Having everything prepped and ready before you start cooking is essential for stir-frying—the cooking happens fast and there's no time to chop once the heat is on. Set both ingredients aside in separate small bowls or on a cutting board.
• Heat the avocado oil in a large skillet or wok over medium-high heat until it shimmers—you should see a slight haze above the pan. I prefer avocado oil here because it has a high smoke point and won't burn at the temperature needed for proper browning. Working quickly, add the marinated chicken (including all the marinade) and cook for about 2 minutes, stirring frequently, until the chicken is lightly browned on the outside. The chicken doesn't need to be cooked through at this point—it will finish cooking in the final step. Transfer the chicken to a clean plate using a slotted spoon, leaving as much of the sauce as possible in the pan.
• Add the minced garlic to the same pan and cook for about 30 seconds, stirring constantly, until fragrant—this quick burst of heat releases the garlic's aromatic oils. Immediately add the zucchini slices and stir-fry for about 5 minutes, stirring frequently, until they're tender-crisp and beginning to soften. The zucchini should still have a slight bite to it—avoid overcooking or it will become mushy and lose its texture.
• Return the cooked chicken to the pan along with all accumulated juices from the plate. Stir everything together and cook for 2-3 minutes more, until the chicken is cooked through and the sauce thickens slightly from the cornstarch. Season with black pepper to taste. The dish is ready to serve immediately while everything is hot and the zucchini maintains its tender-crisp texture.