This stir fry is simple to make and is the perfect easy, healthy weeknight meal that’s better than take-out!
1–2 Tablespoons avocado oil
1 pound boneless, skinless chicken thighs, cut into 1/2” cubes
2 cloves garlic, minced
1 Tablespoon minced fresh ginger
1 red onion, diced into 1/4” dice, 3 cups
4 zucchini, 1 1/2 pounds, cut into half moon slices, 6 cups
1/4 cup coconut aminos
1 Teaspoon toasted sesame oil
1/2 Teaspoon red pepper flakes
Sea salt and freshly ground black pepper to taste
Sesame seeds for garnish if desired
Start by prepping all the ingredients before beginning to cook. Whisk the sauce ingredients together in a small bowl and set them aside.
Preheat a large non-stick frying pan, (15″) over medium high heat until hot, but not smoking. Add 1 tablespoon oil to the pan along with the chicken. Turn the heat to high, and cook stirring only as the chicken browns. When the chicken is done, remove it from the pan and set it aside.
If needed add the second tablespoon of oil to the pan to fry the garlic, ginger, and onion together. Cook over high heat stirring constantly for 1-2 minutes. Lower the heat if necessary to keep the mixture from browning.
Add the zucchini to the pan, and cook over high heat, stirring as they brown for 3-5 minutes, or until crisp tender. Add the chicken and stir fry sauce to the pan, toss to combine. Cook stirring constantly for a few seconds, and most of the sauce will be absorbed.
Remove the pan from the heat, season to taste and sprinkle with sesame seeds. Serve immediately.
The nutrition information is calculated with 2 tablespoons avocado oil.
There shouldn’t be excess sauce when the stir fry is done, but there can be if the zucchini gets overcooked. You can mix together 1-2 tsp tapioca or cornstarch with 2 tsp water and add it to the hot stir fry to thicken.
- Prep Time: 20
- Cook Time: 10
- Category: Dinner
- Method: Stir Fry
- Cuisine: Asian
Keywords: Chicken Stir Fry with Zucchini, Chicken and Zucchini Stir Fry, Chicken Zucchini Stir Fry Recipe