Looking for a quick and easy meal packed with flavor and nutrition? Look no further than this delicious Chicken Stir Fry with Mushroom and zucchini recipe! With a perfect balance of savory and sweet flavors, this Chicken Stir Fry will satisfy your taste buds while providing your body with the nutrients it needs to stay healthy and energized. Featuring tender chicken, hearty mushrooms, and fresh zucchini, this dish is a great way to get your daily dose of protein and veggies. So why wait? Try this Chicken Stir Fry recipe today and see how tasty and satisfying healthy eating can be!
Jump to:
What is Chicken Stir Fry?
Chicken Stir Fry with Mushroom & Zucchini is a Chinese-inspired dish made with strips or chunks of boneless skinless chicken breast or thighs, stir-fried with sliced mushrooms and zucchini. The chicken is first marinated in a low-sodium soy sauce, Shaoxing wine, cornstarch, black pepper, and garlic powder.
The Chicken Stir Fry sauce combines oyster sauce, Shaoxing wine, mushroom-flavored dark soy sauce or regular dark soy sauce, low-sodium soy sauce, warm water combined with reduced-sodium chicken flavor bouillon, sugar, cornstarch, and ground cayenne pepper or black pepper.
The dish is completed by stir-frying the chicken with the mushrooms and zucchini, adding garlic and ginger, and then pouring in the stir-fry sauce to thicken and coat everything. The finished dish is served hot over steamed rice.
Ingredients
Note: The full ingredients list is provided in the recipe card below.
For the Marinade:
- Low-sodium soy sauce: Adds a salty and savory flavor to the chicken while providing some moisture.
- Shaoxing wine: Enhances the overall flavor and tenderizes the chicken.
- Cornstarch: Acts as a thickening agent for the marinade, helping it cling to the chicken and create a glossy texture when cooked.
- Ground black pepper: Adds a hint of spiciness and depth of flavor.
- Garlic powder: Introduces a mild garlic flavor to the chicken.
For the Sauce:
- Oyster sauce: Provides a rich and savory umami taste to the dish.
- Shaoxing wine: Adds depth and complexity to the sauce, complementing the other flavors.
- Mushroom-flavored dark soy sauce or dark soy sauce: Imparts a deep color and adds a slightly sweet, smoky flavor to the sauce.
- Low-sodium soy sauce: Adds saltiness and balances the flavors in the sauce.
- Warm water combined with reduced-sodium Knorr chicken flavor bouillon: Creates a flavorful broth base for the sauce, contributing to the overall savory taste.
- Sugar: Adds sweetness to balance the saltiness and enhance the flavor profile.
- Cornstarch: Functions as a thickening agent, giving the sauce a desirable consistency.
- Ground cayenne or ground black pepper: Provides spiciness and a touch of heat to the sauce.
For the Stir Fry:
- Avocado oil, peanut oil, canola oil, or vegetable oil: Used for cooking the chicken and vegetables, adding flavor and preventing sticking to the pan.
- Baby portabella or white mushrooms: Adds earthy, umami flavor and a meaty texture to the stir fry.
- Garlic: Contributes a strong, aromatic flavor to the dish.
- Ginger: Infuses a spicy and fragrant note into the stir fry.
- Green onions: Provide a fresh, slightly onion-like flavor and vibrant color to the dish.
Tools you'll need
How to Make Chicken Stir Fry with Mushroom & Zucchini
Note: The full instructions are provided in the recipe card below.
In a medium bowl, combine the chicken and all the marinade ingredients. Stir to mix well. Let marinate for about 15 minutes. In another medium-sized bowl, combine all the sauce ingredients. Stir to combine thoroughly. Set aside Heat 2 tablespoons of avocado oil in a wok or large skillet over medium-high heat. Spread the chicken in the wok or large skillet in a single layer. Sear until the bottom turns golden without moving it, 2 to 3 minutes or so. Stir and flip to cook the other side until it turns golden brown, another minute or so. Transfer the cooked chicken to a big plate and set aside.
Add the remaining 1 tablespoon of oil using the same wok or skillet, then add the mushrooms and zucchini. Cook and stir until the mushrooms and zucchini are cooked, and the liquid evaporates. Add the garlic and ginger. Stir and cook for a minute. Stir the sauce again to dissolve the cornstarch and thoroughly pour it into the wok. Stir a few times until the sauce thickens. Add the chicken back into the wok and toss in the green onion. Stir to coat the Chicken Stir Fry well with the sauce. Immediately transfer the Chicken Stir Fry to a big plate. Serve the Chicken Stir Fry hot over steamed rice. Enjoy!
Substitutions
- Chicken: You can substitute the chicken with beef, pork, shrimp, or tofu.
- Soy sauce: Use tamari or coconut aminos instead of soy sauce if you are gluten-free.
- Shaoxing wine: Dry sherry or white wine can be substituted for Shaoxing wine.
- Oyster sauce: Hoisin sauce can be used as a substitute for oyster sauce.
- Mushroom-flavored dark soy sauce or dark soy sauce: Regular soy sauce can be used as a substitute for dark soy sauce.
- Avocado oil, peanut oil, canola oil, or vegetable oil: Any neutral-flavored oil can be used for cooking.
- Mushrooms: Any mushroom, such as shiitake, cremini, or button mushrooms, can be used.
- Zucchini: Other vegetables, such as bell peppers, broccoli, or snow peas, can be added to the stir-fry.
Variations
- Add more vegetables: Add more vegetables to the stir-fry, such as broccoli, bell peppers, snow peas, or carrots.
- Add spice: Add more cayenne pepper or chili flakes for a spicier dish.
- Make it vegetarian: Substitute the chicken with tofu and use vegetable broth instead of chicken broth.
How to Serve
To serve the Chicken Stir Fry with Mushroom and zucchini, plate the stir-fry hot over steamed rice. For extra flavor and texture, you can also garnish the dish with chopped cilantro or sesame seeds. The stir-fry can be served as a main course or alongside other dishes as part of a larger meal. Enjoy!
How to Store & Re-Heat
To store: Place any leftover Chicken Stir Fry with Mushroom and zucchini in an airtight container in the refrigerator and store it for up to 3 days.
To reheat: The Chicken Stir Fry is microwaved for 1-2 minutes or until heated. Alternatively, you can reheat it in a pan over medium heat, occasionally stirring, until heated. It's important to ensure that the dish is heated to an internal temperature of at least 165°F (74°C) before eating.
Make-Ahead
To make the Chicken Stir Fry with Mushroom and zucchini, you can marinate the chicken, prepare the stir-fry sauce, and store them separately in the refrigerator for up to 24 hours before cooking. This will help reduce the prep time when you cook the stir-fry. Follow the recipe instructions for marinating the chicken and preparing the sauce, then cover and store them in separate airtight containers in the refrigerator until you're ready to cook the dish.
How to Freeze
To make the Chicken Stir Fry with Mushroom and zucchini, you can marinate the chicken, prepare the stir-fry sauce, and store them separately in the refrigerator for up to 24 hours before cooking. This will help reduce the prep time when you cook the stir-fry. First, follow the recipe instructions for marinating the chicken and preparing the sauce, then cover and store them in separate airtight containers in the refrigerator until you're ready to cook the dish.
Tips for Making The Best Chicken Stir Fry
- Use high heat: Stir fry dishes are all about quick cooking over high heat, so ensure your pan or wok is hot before adding any ingredients. This will help to give your chicken a nice sear and prevent your veggies from becoming too soggy.
- Cut everything evenly: To ensure that your chicken and vegetables cook evenly, it's essential to cut them into uniform pieces. Aim for details about the same size so they cook at the same rate.
- Marinate the chicken: Marinating the chicken in soy sauce, Shaoxing wine, cornstarch, black pepper, and garlic powder will add flavor and help tenderize the meat.
- Prep all ingredients before cooking: This will help you move quickly and efficiently once you start cooking. Have all your ingredients chopped, measured, and ready before you begin.
- Don't overcrowd the pan: If you add too many ingredients at once, you risk lowering the temperature and ending up with soggy vegetables. Cook the ingredients in batches if necessary to ensure they cook evenly.
- Use a good quality oyster sauce: The oyster sauce is a critical ingredient in this recipe, so make sure to use a good quality one for the best flavor.
- Serve immediately: Chicken Stir Fry is served immediately after cooking while they're still hot and crispy. Serve with steamed rice or noodles for a complete meal.
FAQ
Can I use a different type of oil?
If you don't have avocado, you can use other high-heat cooking oils like peanut, canola, or vegetable oils.
Can I substitute Shaoxing wine with something else?
If you can't find Shaoxing wine, you can substitute dry sherry or chicken broth.
What can I use instead of mushroom-flavored dark soy sauce?
Regular dark soy sauce will work if you don't have mushroom-flavored dark soy sauce. It may have a slightly different flavor, but it will still be delicious.
Can I use regular chicken bouillon cubes instead of reduced-sodium Knorr chicken flavor bouillon?
You can use regular chicken bouillon cubes, which may result in a saltier sauce. Adjust the amount to your taste.
How do I prevent the chicken from sticking to the pan while searing?
Ensure your pan is well-heated before adding the chicken, and don't overcrowd the pan. Searing in batches, if necessary, can help prevent sticking.
My sauce is too thick or too thin; how can I fix it?
If the sauce is too thick, add more water to thin it out. If it's too thin, mix more cornstarch with water and add it to the sauce, then simmer until it thickens to your liking.
Related Recipes:
- Shrimp lo mein
- Vegetable Lo mein
- Spicy Beef Stir Fry
- Beef Broccoli
- Cabbage and Beef Stir Fry
- Chicken Broccoli
Recipe
Easy Chicken Stir Fry
Ingredients
For the Marinade:
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon cornstarch
- ¼ teaspoon ground black pepper
- ⅛ teaspoon garlic powder
For the Sauce:
- 3 tablespoons oyster sauce
- 2 tablespoons Shaoxing wine
- 1 tablespoon mushroom-flavored dark soy sauce or dark soy sauce
- 1 tablespoon low-sodium sodium soy sauce
- ½ cup warm water combined with reduced-sodium knorr chicken flavor bouillon
- 3 teaspoons sugar
- 2 teaspoons cornstarch
- 1 teaspoon ground cayenne pepper or ground black pepper
For the Stir fry:
- 3 tablespoons avocado oil , peanut oil, canola oil, or vegetable oil divided
- ½ lbs (225 g) of baby portabella mushrooms or white
- 4 cloves garlic , finely chopped
- 3 teaspoons ginger , finely minced
- 1 small bunch of green onions , chopped
Instructions
- In a medium bowl, combine the chicken and all the marinade ingredients. Stir to mix well. Let marinate for about 15 minutes.
- In another medium-sized bowl, combine all the sauce ingredients. Stir to combine thoroughly. Set aside
- Heat 2 tablespoons of avocado oil in a wok or large skillet over medium-high heat. Spread the chicken in the wok or large skillet in a single layer. Sear until the bottom turns golden without moving it, 2 to 3 minutes or so. Stir and flip to cook the other side until it turns golden brown, another minute or so. Transfer the cooked chicken to a big plate and set aside.
- Using the same wok or skillet, add the remaining 1 tablespoon oil, then add the mushrooms and zucchini. Cook and stir until the mushrooms and zucchini are cooked through, and the liquid evaporated.
- Add the garlic and ginger. Stir and cook for a minute.
- Stir the sauce again to dissolve the cornstarch and pour it into the wok thoroughly. Stir a few times until the sauce thickens.
- Add the chicken back into the wok and toss in the green onion. Stir to coat everything well with the sauce. Immediately transfer everything to a big plate. Serve the Chicken Stir Fry hot over steamed rice. Enjoy!
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.