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Chicken Zucchini Stir Fry for Easy Healthy Dinners
Emily

Healthy Chicken Zucchini Stir Fry

This nutritious and protein-packed chicken zucchini stir fry is the perfect solution for busy weeknights. Featuring tender, cornstarch-coated seared chicken paired with vibrant zucchini and carrots in a savory soy-ginger glaze, this one-pot meal is as simple to prepare as it is delicious. It offers a balanced, restaurant-quality dining experience right in your own kitchen using accessible, wholesome ingredients.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian-inspired
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breast, chopped
  • 2 tablespoons cornstarch
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 2 tablespoons peanut oil
  • 1 medium zucchini, sliced into 1/4-inch half-moons
  • 1 large carrot, cut into matchsticks
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup roasted peanuts, coarsely chopped
  • 2 stalks green onions, sliced for garnish

Method
 

  1. In a mixing bowl, toss the chicken pieces with cornstarch, garlic powder, and ground ginger until evenly coated.
  2. Heat one tablespoon of oil in a large skillet or wok over medium-high heat.
  3. Add the coated chicken to the skillet and sear until golden brown and cooked through; remove and set aside.
  4. Heat the remaining tablespoon of oil in the same skillet.
  5. Add the sliced zucchini and carrot matchsticks to the skillet, stirring until they reach a crisp-tender texture.
  6. Return the cooked chicken to the skillet with the vegetables.
  7. Pour in the soy sauce and toss everything together to coat thoroughly and heat through.
  8. Serve hot, garnished with the roasted peanuts and sliced green onions.

Notes

Ensure chicken pieces are uniform in size for even cooking. For extra color, you can add red bell pepper strips. Store leftovers in an airtight container in the refrigerator for up to 3 days.