Healthy Chicken and Zucchini Stir Fry

Healthy Chicken and Zucchini Stir Fry

This healthy chicken and zucchini stir fry makes for an easy weeknight dinner or a meal prep for lunches for the week. If you would like to keep it low carb, feel free to double the zucchini or serve over cauliflower rice. If you want to add some whole grains, this tastes terrific over brown rice.

Gather up your ingredients.

Ingredients for Healthy Chicken and Zucchini Stir Fry

I love to use my Instant Pot chicken stock from leftover Coscto rotisserie chicken. Home made always tastes best to me but of course a box or can of chicken stock from the store will work too!Heat coconut oil in a large skillet set to medium.  Working in batches, add the chicken, browning slightly on both sides until cooked through, about 3-4 minutes. Remove the chicken to a bowl and set a side.

Cook the chicken in batches

While the chicken is cooking, in a large bowl, whisk together soy sauce, chicken broth, corn starch, mirin, Stevia, and  one teaspoon of the sesame oil.  Set aside.

Heat the remaining teaspoon of sesame oil on medium and add the garlic and ginger, cooking about 1 minute.  Turn the pan to medium-high and add the sauce, stirring until it begins to thicken. Add the zucchini and cook for 2-3 minutes, until it just begins to soften. Add the chicken, heating through.  Sprinkle with sesame seeds and serve warm.

Cook zucchini as sauce thickens

If you love this healthy chicken and zucchini stir fry, you might like my beef and broccoli stir fry, pork lo mein with asparagus, and Italian sausage skillet with ricotta.

Print

Healthy Chicken and Zucchini Stir Fry

Healthy Zucchini and Chicken Stir Fry

Healthy chicken and zucchini stir fry made with home made stir fry sauce. Can be a low carb/keto dinner or add brown rice for easy meal prep lunches.

  • Author: Kathleen
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Chicken
  • Method: Stir Fry
  • Cuisine: Asian

Ingredients

Scale

1 pound chicken breast, chopped into bite-sized pieces
1/2 tablespoon coconut oil
1/4 cup low sodium soy sauce
1 cup chicken broth
1 tablespoon cornstarch
2 tablespoons mirin
6 drops liquid Stevia
2 teaspoons sesame oil, divided
1 tablespoon minced garlic
1 tablespoon minced ginger
2 cups zucchini, sliced and halved
1/2 tablespoon sesame seeds 

Instructions

  1. Heat coconut oil in a large skillet set to medium.  Working in batches, add the chicken, browning slightly on both sides until cooked through, about 3-4 minutes. Remove the chicken to a bowl and set a side.
  2. While the chicken is cooking, in a large bowl, whisk together soy sauce, chicken broth, corn starch, mirin, Stevia, and  one teaspoon of the sesame oil.  Set aside.
  3. Heat the remaining teaspoon of sesame oil on medium and add the garlic and ginger, cooking about 1 minute.  Turn the pan to medium-high and add the sauce, stirring until it begins to thicken. Add the zucchini and cook for 2-3 minutes, until it just begins to soften. Add the chicken, heating through.  Sprinkle with sesame seeds and serve warm.

Keywords: healthy chicken stir fry, chicken and zucchini stir fry, low carb, keto, chicken meal prep

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