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 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
Start by prepping all the ingredients before beginning to cook. Mix the sauce ingredients together 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 back to the pan along with the sauce. Cook stirring constantly to mix, and most of the sauce will be absorbed.
Remove the pan from the heat and serve immediately.
The nutrition information is calculated with 2 tablespoons avocado oil.
- Category: Dinner
- Method: Stir Fry
- Cuisine: Asian
Keywords: Chicken Stir Fry with Zucchini, Chicken and Zucchini Stir Fry, Chicken Zucchini Stir Fry Recipe