This chicken stir fry recipe is bright, flavorful, and easy to make. Thin slices of zucchini combine with sesame oil, garlic, and savory sauces for a simple sesame-style Asian chicken dish that’s ideal for weeknight dinners or using up leftover chicken and zucchini.
Zucchini Chicken Stir Fry Recipe
This sesame chicken is a healthy chicken recipe when made with boneless, skinless chicken breast, though boneless thighs or ground chicken also work well if you prefer darker meat or a different texture. To boost umami, add more soy sauce or a splash of oyster sauce. Adjust seasonings to taste for a version that suits your family.
Video: Sesame Chicken and Zucchini Stir Fry:
How to Make Chicken Zucchini Stir Fry
- The ingredient list is flexible—use boneless thighs, breast, or ground chicken. Ground turkey is also a good substitute.
- For a stronger sesame flavor, add sesame oil in small increments (about 1 teaspoon at a time). Sesame oil is potent, so a little goes a long way.
- If you like bold aromatics, add extra garlic and fresh minced ginger to the stir fry.
- Serve over rice, quinoa, couscous, or your favorite grain for a complete meal.
- Keto option: serve the stir fry on a bed of lettuce or leafy greens to keep carbs very low.
- All precise recipe details follow in the recipe box below.
Difference Between Zucchini and Summer Squash?
Squash is typically categorized as winter or summer varieties. “Summer squash” refers to types harvested in warm months with tender, edible skins. Zucchini is the Italian name for a small summer squash—so zucchini are a subset of summer squash. They come in green, yellow, and striped varieties and are usually straight in shape. Other summer squashes can be bulbous at one end and narrower at the stem.
Sesame Chicken Zucchini Stir-Fry Recipe
4 servings
20 mins
Ingredients
- 1 pound (455g) boneless skinless chicken breast or thighs, cut into bite-size pieces (or use ground chicken)
- 1 Tablespoon (15ml) cooking oil
- 2 cloves garlic, minced
- 1 Tablespoon (15ml) sesame seed oil
- 3 teaspoons soy sauce, or more to taste
- 2 teaspoons (10ml) rice vinegar
- 3 Tablespoons oyster sauce or hoisin
- 2 zucchini or summer squash, thinly sliced
- 1/2 Tablespoon (about 8ml) toasted sesame seeds
- Fresh ground black pepper, to taste
- 1/4 cup (60ml) chopped cilantro
Instructions
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Heat a large skillet over medium heat. Add the cooking oil, then stir in the minced garlic. Cook until the garlic is translucent and fragrant, about 30 seconds to 1 minute. Add the chicken pieces.
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Cook the chicken for about 2 minutes, then add sesame oil, soy sauce, rice vinegar, and oyster sauce. Continue cooking until the chicken is fully cooked through, about 4–6 more minutes. Stir occasionally.
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Add the sliced zucchini and cook until just tender, about 1–2 minutes so it stays bright and slightly crisp. Adjust seasoning with more soy or a pinch of salt if needed.
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Before serving, sprinkle with toasted sesame seeds, freshly ground black pepper, and chopped cilantro. Serve immediately over rice or your preferred grain.
Nutrition Information per Serving
Carbohydrates: 4 g,
Protein: 26 g,
Fat: 11 g,
Sodium: 431 mg
You’ll love these other vegetable recipes:
- Sesame Green Bean Stir Fry Recipe
- Sriracha Zucchini Stir Fry Recipe
- Low Fat Chicken Breast & Broccoli Stir Fry Recipe
- Skillet Beef and Cauliflower Stir Fry
- Air Fryer Zucchini
- More chicken stir fry and Asian chicken recipes available on the site.
- This recipe was originally published in 2013.