Best Chicken And Zucchini Stir Fry Recipes

Panda Express Zucchini and Mushroom Chicken Stir Fry image

Provided by Marjorie Ram

Categories < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb boneless chicken breast, cut into thin bite size slices
3 tablespoons cornstarch
3 tablespoons cornstarch
1 tablespoon canola oil
1 tablespoon sesame oil
8 ounces white mushrooms, sliced
1 medium zucchini, cut in half lenghtwise, then 1/2 inch slices
1/4 cup soy sauce
1 tablespoon rice wine vinegar
2 teaspoons sugar
3 garlic cloves, minced
2 teaspoons minced ginger (or 1/2 tsp ground ginger)
sesame seeds, for garnish (optional)

Steps:

Toss the chicken with cornstarch.
Heat the canola and sesame oil together in the pan.
Add chicken and cook on medium-high until brown on both sides, about 2-3 minutes on each sides.
Remove chicken from the pan, and turn the heat up to high.
Add in the mushrooms and zucchini, cook until they start to brown.
Add the garlic and ginger and cook/stir for 30 seconds.
Cook for another 2-3 minutes as vegetable soften a little.
Add the chicken back in and stir to coat.
Add in the soy sauce, sugar, and wine vinegar and stir to coat.
Serve with rice.

Chicken and Zucchini Stir-Fry image

Provided by Food Network Kitchen

Time 40m

Yield 4

Number Of Ingredients 13

2 tablespoons fresh lemon juice
4 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
2 teaspoons chopped fresh thyme leaves
1 red bell pepper, seeded and chopped
2 small zucchini, halved lengthwise, seeded and cut into 3/4-inch pieces
1/2 cup grape tomatoes
2 cloves garlic, finely chopped
2 scallions, white and green parts, cut into 2-inch-long pieces
Pinch of red pepper flakes
1/2 cup lightly packed fresh basil leaves, sliced
Hot white rice, for serving

Steps:

Whisk together the lemon juice and 2 tablespoons of the oil in a large bowl; season with salt and black pepper. Add the chicken, toss well and set aside at room temperature for 15 minutes.
Drain the chicken and pat dry. Heat a wok or large skillet over high heat. Add the remaining 2 tablespoons oil and then the chicken and thyme. Cook, stirring until just cooked through, about 4 minutes. Use a slotted spoon to transfer the mixture to a large bowl. Add the bell pepper to the pan and quickly cook, stirring, until softened, 1 to 2 minutes. Transfer the bell pepper to the bowl with the chicken. Add the zucchini to the pan and cook, stirring, until crisp-tender, about 2 minutes. Transfer to the bowl with the chicken. Add the tomatoes, garlic, scallions and red pepper flakes to the pan and cook, stirring, until lightly browned, about 2 minutes more. Return the chicken and vegetables to the pan; season with salt and black pepper. Cook, stirring, until well combined and warmed through, about 2 minutes.
Remove from the heat and stir in the basil. Serve over rice.