This Easy Chicken and Zucchini Stir-Fry is a quick, nutritious meal that’s perfect for weeknights. With tender chicken, fresh zucchini, and carrots, it’s packed with flavor and texture. The addition of roasted peanuts adds a satisfying crunch, while a simple soy sauce-based marinade keeps everything savory and delicious. This dish is versatile and pairs well with rice, noodles, or even a simple salad, making it a go-to meal when you need something fast and healthy!
Ingredients
- 1 lb boneless, skinless chicken breasts, chopped
- 2 tbsp cornstarch
- 1/2 tsp garlic powder
- 1/2 tsp ground ginger
- 2 tbsp groundnut oil, peanut oil, or sesame oil, divided
- 1 zucchini, sliced into 1/4-inch thick half-moons
- 1 large carrot, cut into matchsticks
- 1/4 cup low-sodium soy sauce
- 1/4 cup roasted peanuts, coarsely chopped
- 2 green onions, sliced, for garnish
Instructions
- Prepare the Chicken:
- In a large bowl, toss the chopped chicken with cornstarch, garlic powder, and ground ginger until evenly coated.
- Cook the Chicken:
- In a spacious skillet or wok, warm 1 tablespoon of oil over medium-high heat.
- Add the chicken in a single layer and cook for 5-7 minutes, stirring occasionally, until browned and cooked through.
- Move the cooked chicken to a plate and set it aside.
- Cook the Vegetables:
- In the same skillet, add the leftover tablespoon of oil.
- Toss in the zucchini and carrot, cooking for 3-4 minutes while stirring often until the vegetables are tender but still crisp.
- Combine and Season:
- Add the chicken back into the skillet with the sautéed vegetables
- Pour the soy sauce over the mixture and stir well, cooking for another 1-2 minutes to coat everything in the sauce.
- Add the Peanuts and Garnish:
- Remove from heat and sprinkle the stir-fry with chopped roasted peanuts.
- Garnish with sliced green onions.
- Serve:
- Serve the stir-fry warm, with rice or noodles if desired. Enjoy!
Conclusion
This Easy Chicken and Zucchini Stir-Fry is a tasty and satisfying meal that comes together in minutes. With its blend of textures and flavors, it’s perfect for a weeknight dinner that everyone will love. Plus, the roasted peanuts add a delightful crunch to each bite, making it a dish you’ll want to make again and again.
Easy Chicken and Zucchini Stir-Fry
A quick and easy stir-fry with chicken, zucchini,carrots, and a flavorful soy sauce marinade. Topped with roasted peanuts, thisdish is perfect for a healthy weeknight meal.
- 1 lb boneless (skinless chicken breasts, chopped)
- 2 tbsp cornstarch
- 1/2 tsp garlic powder
- 1/2 tsp ground ginger
- 2 tbsp groundnut oil (peanut oil, or sesame oil, divided)
- 1 zucchini (sliced into 1/4-inch thick half-moons)
- 1 large carrot (cut into matchsticks)
- 1/4 cup low-sodium soy sauce
- 1/4 cup roasted peanuts (coarsely chopped)
- 2 green onions (sliced, for garnish)
Prepare the Chicken:
- In a large bowl, toss the chopped chicken with cornstarch, garlic powder, and ground ginger until evenly coated.
Cook the Chicken:
- In a spacious skillet or wok, warm 1 tablespoon of oil over medium-high heat.
- Add the chicken in a single layer and cook for 5-7 minutes, stirring occasionally, until browned and cooked through.
- Move the cooked chicken to a plate and set it aside.
Cook the Vegetables:
- In the same skillet, add the leftover tablespoon of oil.
- Toss in the zucchini and carrot, cooking for 3-4 minutes while stirring often until the vegetables are tender but still crisp.
Combine and Season:
- Add the chicken back into the skillet with the sautéed vegetables
- Pour the soy sauce over the mixture and stir well, cooking for another 1-2 minutes to coat everything in the sauce.
Add the Peanuts and Garnish:
- Remove from heat and sprinkle the stir-fry with chopped roasted peanuts.
- Garnish with sliced green onions.
Serve:
- Serve the stir-fry warm, with rice or noodles if desired. Enjoy!