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Zucchini & Mushroom Chicken Stir Fry

chicken mushroom & zucchini stir fry

This Zucchini & Mushroom Chicken Stir Fry is another simple, quick, and high protein dinner idea! It has the perfect amount of seasoning and tang! There are a whopping 47 grams of protein per serving can you believe that?! This is the ultimate meal for building that muscle or wanting to stay lean! I love this meal because you get a balanced amount of protein, veggies, and carbs all in one meal! It's also a one pan meal for an easy clean up. It doesn't get any better than this!

BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!

Ingredients

For the Stir Fry:

  • Chicken - 2 1/2 pounds of boneless, skinless chicken breasts, sliced thinly & seasoned with salt & pepper to taste.
  • Sesame Seed Oil - 2 teaspoons of sesame seed oil, divided.
  • Zucchini - 2 medium zucchini, sliced thinly.
  • Mushrooms - 8 ounces of sliced mushrooms.
  • Garlic - 1 tablespoon of minced garlic.
  • Ginger - 1 tablespoon of minced ginger.
  • Green Onions - 1 bunch of green onions, chopped (whites only but save the dark green for garnish).
  • Sesame Seeds - Optional, for garnish.

For the Sauce

  • Soy Sauce - 1/2 cup of low sodium soy sauce. You can also substitute for coconut aminos for a soy free & gluten free option.
  • Chicken Broth - 1 cup of low sodium chicken broth.
  • Cornstarch - 1 tablespoon of cornstarch.
  • Mirin/Cooking Wine - 2 tablespoons mirin or cooking wine of choice
  • Stevia/Sweetener - 2 tablespoons of stevia, swerve, or zero calorie sweetener of choice.
  • Sesame Seed Oil - 2 teaspoons of sesame seed oil.
chicken mushroom & zucchini stir fry
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How To Make It

  1. In a small mixing bowl, combine all of the ingredients for the sauce and set aside.
  2. Drizzle half the sesame oil in a large wok over medium/high heat. I used a HexClad 14” hybrid wok.
  3. Add the chicken and cook until almost fully cooked, about 9 minutes. Set aside.
  4. Drizzle the remaining sesame oil in your wok. Add the zucchini, green onions, garlic, and ginger. Sauté until the zucchini is slightly softened, about 4 minutes.
  5. Add in the mushrooms and sauté for an additional 3 minutes. Add the chicken back into the wok as well as your sauce. Allow to simmer for 5 minutes, or until your sauce thickens. You can add a slurry to make it thicken more as well (which is just 1 tablespoon of cornstarch mixed with 1 tablespoon of water). Serve with some rice and enjoy!
chicken mushroom & zucchini stir fry
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How To Store Leftovers

You can store your leftovers in an air tight container in the fridge for up to 4 days. When you are ready to enjoy your leftovers, pop them in the microwave for a minute to a minute and a half.

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I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 299
Dietary: Dairy Free, Gluten Free
Description

This Zucchini & Mushroom Chicken Stir Fry is another simple, quick, and high protein dinner idea! It has the perfect amount of seasoning and tang! There are a whopping 47 grams of protein per serving can you believe that?! This is the ultimate meal for building that muscle or wanting to stay lean! I love this meal because you get a balanced amount of protein, veggies, and carbs all in one meal! It's also a one pan meal for an easy clean up. It doesn't get any better than this!

Ingredients
    For the Stir Fry
  • 2½ lb boneless, skinless chicken breasts (sliced thinly & seasoned with salt & pepper to taste)
  • 2 tsp sesame seed oil
  • 2 zucchini (medium)
  • 8 oz mushrooms (sliced)
  • 1 tbsp garlic (minced)
  • 1 tbsp ginger (minced)
  • 1 green onions (1 bundle, diced, whites only (keep dark green for garnish))
  • Sesame seeds (optional, for garnish)
    • For the Sauce
  • ½ cup low sodium soy sauce (use coconut aminos for a soy free & gluten free option)
  • 1 cup chicken broth (low sodium)
  • 1 tbsp corn starch
  • 2 tbsp mirin (or cooking wine of choice)
  • 2 tbsp stevia (or zero calorie sweetener of choice)
  • 2 tsp sesame seed oil
Instructions
  1. 1

    In a small mixing bowl, combine all of the ingredients for the sauce and set aside.

  2. 2

    Drizzle half the sesame oil in a large wok over medium/high heat. I used a HexClad 14” hybrid wok.

  3. 3

    Add the chicken and cook until almost fully cooked, about 9 minutes. Set aside.

  4. 4

    Drizzle the remaining sesame oil in your wok. Add the zucchini, green onions, garlic, and ginger. Sauté until the zucchini is slightly softened, about 4 minutes.

  5. 5

    Add in the mushrooms and sauté for an additional 3 minutes. Add the chicken back into the wok as well as your sauce. Allow to simmer for 5 minutes, or until your sauce thickens. You can add a slurry to make it thicken more as well (which is just 1 tablespoon of cornstarch mixed with 1 tablespoon of water). Serve and enjoy!

Nutrition Facts

Servings 8

Amount Per Serving
Calories 299kcal
% Daily Value *
Total Fat 7.6g12%
Saturated Fat 1.8g9%
Cholesterol 120.5mg41%
Sodium 817.4mg35%
Total Carbohydrate 8.8g3%
Dietary Fiber 1.6g7%
Sugars 3.3g
Protein 47.2g95%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Did you make this recipe?

The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)

Please note that my nutrition label is approximate and can have slight rounding. Macros do not include rice.

Keywords: chicken, high protein, stir fry
Read it online: https://cookingkatielady.com/recipe/zucchini-mushroom-chicken-stir-fry/