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.

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.

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.

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.

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