Zucchini Mushroom Chicken Stir Fry

Zucchini Mushroom Chicken Stir Fry brings warm, simple flavors to your weeknight table. This dish cooks fast, smells savory from garlic and soy, and makes the house feel cozy. If you want a quick family meal that tastes like a small comfort hug, this is it. If you like speedy chicken dinners, you might also enjoy air fryer honey butter garlic chicken tenders as another easy option.

Why Make This Recipe

• Quick & Easy: Ready in about 25 minutes from prep to plate.
• Family Favorite: Mild, savory flavors please kids and adults alike.
• Budget-Friendly: Uses common vegetables and a single chicken breast or thighs.
• Healthy Comfort: Lean protein, zucchini for freshness, mushrooms for umami.

This stir fry stands out because it keeps textures bright—zucchini with a little snap and mushrooms that soak up the sauce. It feels comforting and homey, like a warm bowl you can eat straight from the pan. For a different but still easy chicken weeknight idea, try the air fryer honey butter garlic chicken tenders.

Ingredients

For the stir fry

• 1 lb (450 g) boneless chicken breast or thighs, cut into thin strips
• 2 medium zucchini, cut into half-moons (about 3 cups)
• 8 oz (225 g) mushrooms (cremini or button), sliced
• 1 small onion, thinly sliced
• 2–3 garlic cloves, minced
• 1 thumb-size piece ginger, peeled and minced (optional)
• 2 tablespoons vegetable oil (or other neutral oil)

For the sauce

• 3 tablespoons soy sauce (use low-sodium if preferred)
• 1 tablespoon oyster sauce or hoisin (adds depth)
• 1 tablespoon rice vinegar or lemon juice
• 1 tablespoon sugar or honey
• 1/3 cup (80 ml) chicken broth or water
• 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)

To finish

• 2 green onions, sliced for garnish
• Sesame seeds (optional)
• Salt and pepper to taste

Notes: If you want lower sodium, use low-sodium soy sauce. Use unsalted butter only if you plan to finish with butter for richness.

How to Make Zucchini Mushroom Chicken Stir Fry

1. Prep first: slice chicken, zucchini, mushrooms, onion, and mince garlic and ginger. Mix the sauce ingredients in a small bowl. (Why: having everything ready keeps the quick stir-fry moving and prevents overcooking.)
2. Pat the chicken dry and season lightly with salt and pepper. This helps the meat brown.
3. Heat a large skillet or wok over medium-high heat until hot. Add 1 tablespoon oil and swirl. (Tip: hot oil gives a nice sear and color.)
4. Add the chicken in a single layer. Cook 3–4 minutes, tossing until just cooked through and lightly browned. Remove chicken to a plate.
5. Add the remaining tablespoon oil to the pan. Toss in the onion and cook 1–2 minutes until soft and fragrant. Add garlic and ginger and stir 30 seconds until you smell them.
6. Add mushrooms and cook 2–3 minutes until they release liquid and begin to brown.
7. Add zucchini and stir-fry 2 minutes—leave it a bit crisp so it holds texture and color.
8. Return the chicken to the pan. Pour the sauce in and bring to a gentle simmer. Stir the cornstarch slurry into the sauce and cook 1–2 minutes until it thickens and coats the ingredients. (Why: the slurry gives the dish a glossy, clingy sauce that tastes homemade.)
9. Taste and adjust salt, pepper, or a splash more soy if needed. Turn off heat and sprinkle green onions and sesame seeds on top.

How to Serve Zucchini Mushroom Chicken Stir Fry

• Serve over steamed white rice, brown rice, or quick-cooked noodles. The sauce soaks into rice for warm comfort.
• Plate in a shallow bowl and garnish with extra green onions and a sprinkle of sesame seeds for a simple, pretty finish.
• Add a side of steamed bok choy or a crisp salad to bring a fresh contrast.

How to Store Zucchini Mushroom Chicken Stir Fry

• Fridge: Cool to room temperature, then store in an airtight container for up to 3–4 days.
• Freezer: Freeze in a freezer-safe container for up to 2 months. Note: zucchini softens when frozen, so texture will change.
• Reheat: Warm gently in a skillet over medium heat with a splash of water or broth to loosen the sauce. Microwave in short bursts, stirring between, until hot.

Tips to Make Zucchini Mushroom Chicken Stir Fry

• Slice ingredients evenly so everything cooks at the same time.
• Don’t crowd the pan when searing chicken—work in batches if needed for better browning.
• Add the cornstarch slurry slowly to avoid over-thickening; you can always add more.
• Keep zucchini slightly firm for lively texture; it should not be mushy.

Variation

• Vegetarian: Swap the chicken for firm tofu, pressed and cubed. Pan-fry until golden before adding vegetables.
• Gluten-free: Use tamari or a gluten-free soy sauce and check that oyster sauce or hoisin is GF, or substitute extra tamari with a touch of mushroom broth for depth.

FAQs

Can I use frozen chicken or veggies?

Yes. Thaw frozen chicken completely before cooking and pat dry. For frozen vegetables, cook a little longer to release moisture; drain extra liquid if it makes the dish too wet.

How can I make the sauce thicker or thinner?

To thicken, mix a little more cornstarch with cold water and stir it into the simmering sauce. To thin, add a splash of water or chicken broth until you reach the texture you like.

Is there a substitute for oyster sauce?

You can use hoisin sauce or a mix of soy sauce and a pinch of brown sugar. For a lighter option, just boost soy sauce and add a little mushroom broth for umami.

Can I meal prep this ahead of time?

Yes. Store the components in the fridge separately if possible (chicken and sauce apart from zucchini) and reheat together to keep textures better.

Conclusion

This Zucchini Mushroom Chicken Stir Fry feels like a small, warm reward after a busy day. It has bright zucchini, savory mushrooms, and tender chicken all coated in a simple, glossy sauce that smells inviting as it cooks. I hope it becomes one of your go-to weeknight dishes for comfort and speed. If you enjoyed this style of cozy stir-fry, check out Panda Express Zucchini and Mushroom Chicken (Copycat) for another take on the flavors. Please leave a comment and a star rating to tell me how it went, and share this on Pinterest or Facebook so others can enjoy it too. What twist did you try? Let us know below!

Zucchini Mushroom Chicken Stir Fry

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• Author: chef-ava
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Paleo

Print Recipe

Description

This Zucchini Mushroom Chicken Stir Fry brings warm, simple flavors to your weeknight table and is ready in about 25 minutes.

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Ingredients

Scale 1x2x3x

• 1 lb (450 g) boneless chicken breast or thighs, cut into thin strips
• 2 medium zucchini, cut into half-moons (about 3 cups)
• 8 oz (225 g) mushrooms (cremini or button), sliced
• 1 small onion, thinly sliced
• 2–3 garlic cloves, minced
• 1 thumb-size piece ginger, peeled and minced (optional)
• 2 tablespoons vegetable oil (or other neutral oil)
• 3 tablespoons soy sauce (use low-sodium if preferred)
• 1 tablespoon oyster sauce or hoisin (adds depth)
• 1 tablespoon rice vinegar or lemon juice
• 1 tablespoon sugar or honey
• 1/3 cup (80 ml) chicken broth or water
• 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
• 2 green onions, sliced for garnish
• Sesame seeds (optional)
• Salt and pepper to taste

Cook Mode Prevent your screen from going dark

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Instructions

1. Prep first: slice chicken, zucchini, mushrooms, onion, and mince garlic and ginger. Mix the sauce ingredients in a small bowl.
2. Pat the chicken dry and season lightly with salt and pepper.
3. Heat a large skillet or wok over medium-high heat until hot. Add 1 tablespoon oil and swirl.
4. Add the chicken in a single layer. Cook 3–4 minutes, tossing until just cooked through and lightly browned. Remove chicken to a plate.
5. Add the remaining tablespoon oil to the pan. Toss in the onion and cook 1–2 minutes until soft and fragrant. Add garlic and ginger and stir 30 seconds until you smell them.
6. Add mushrooms and cook 2–3 minutes until they release liquid and begin to brown.
7. Add zucchini and stir-fry 2 minutes—leave it a bit crisp so it holds texture and color.
8. Return the chicken to the pan. Pour the sauce in and bring to a gentle simmer. Stir the cornstarch slurry into the sauce and cook 1–2 minutes until it thickens and coats the ingredients.
9. Taste and adjust salt, pepper, or a splash more soy if needed. Turn off heat and sprinkle green onions and sesame seeds on top.

Notes

If you want lower sodium, use low-sodium soy sauce. Use unsalted butter only if you plan to finish with butter for richness.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stir Fry
• Cuisine: Asian

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 600mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 3g
• Protein: 28g
• Cholesterol: 70mg