Zucchini & Mushroom Chicken 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!
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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.
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How To Make It
- In a small mixing bowl, combine all of the ingredients for the sauce and set aside.
- Drizzle half the sesame oil in a large wok over medium/high heat. I used a HexClad 14” hybrid wok.
- Add the chicken and cook until almost fully cooked, about 9 minutes. Set aside.
- 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.
- 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!
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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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!
- 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)
- 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
In a small mixing bowl, combine all of the ingredients for the sauce and set aside.
Drizzle half the sesame oil in a large wok over medium/high heat. I used a HexClad 14” hybrid wok.
Add the chicken and cook until almost fully cooked, about 9 minutes. Set aside.
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.
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!
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.
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.