This Chicken and Mushroom Zucchini Stir Fry is about to be your new go-to! Inspired by the Panda Express favorite (but way better for your body), this dish brings that crave-worthy takeout vibe right into your kitchen, in under 15 minutes.
Whether you’re meal prepping lunches for the week or looking for a quick weeknight dinner, this high-protein, veggie-packed recipe has you covered. Plus, it’s super flexible — serve it over brown rice, jasmine rice, cauliflower rice, or even in lettuce wraps for a low-carb twist.
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Calories: 413kcal | Carbohydrates: 16g | Protein: 25g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 1610mg | Potassium: 789mg | Fiber: 3g | Sugar: 6g | Vitamin A: 410IU | Vitamin C: 23mg | Calcium: 52mg | Iron: 2mg
Why You’ll Love This:
- Under 15 Minutes, Start to Finish: Yep — from prep to plate, this dish is lightning fast. Perfect for busy workweeks when time (and patience) is limited.
- Whole, Simple Ingredients: No hard-to-find items here! Just pantry staples, fresh veggies, and lean protein — the kind of ingredients that make you feel good inside and out.
- High-Protein Powerhouse: Chicken thighs give you juicy flavor and protein to help you stay full, support muscle recovery, and avoid that dreaded mid-afternoon crash.
- One Pan, Zero Stress: Minimal cleanup = major win. This entire recipe comes together in one wok or skillet.
- Versatile: Serve it with rice, noodles, quinoa, or wrap it up in lettuce leaves for a fresh low-carb meal. You can even bulk it up with extra veggies if you’re feeling it.
- Way Healthier Than Takeout: Less sodium, zero mystery oils, and no additives. You’re in control of the flavor and nutrition here, and trust me — you won’t miss the drive-thru version.
- Meal Prep Friendly & Reheats Like a Dream: Make a batch, portion it into containers, and enjoy flavorful, homemade lunches all week long. The sauce holds up beautifully, and the zucchini stays tender-crisp!
Ingredients you’ll need for this Chicken Stir Fry
- Chicken Thighs: Chicken thighs are juicy, tender, and full of flavor — more forgiving than chicken breast, especially when reheated. They hold up well in meal prep because they stay moist even after a few days in the fridge.
- Cornstarch (for coating + in the sauce): Coating the chicken in cornstarch helps it sear up with a light crisp exterior, almost like a velvety crust. When added to the sauce, it thickens things up for that classic stir fry glaze.
- Olive Oil: Olive oil has a neutral taste that complements Asian flavors and provides healthy fats. It also helps the chicken and veggies brown nicely.
- Red Onions: Red onions bring just a hint of sweetness and a vibrant pop of color. When lightly cooked, they soften and mellow, adding depth to the dish.
- Mushrooms: Mushrooms add umami — that deep, savory flavor that makes dishes taste richer. They also soak up the sauce like little flavor sponges!
- Zucchini: Zucchini adds a fresh, light contrast to the savory chicken and mushrooms. It also gives you a boost of fiber and hydration.
- Garlic (sliced): Slicing instead of mincing gives you mellow garlic notes that perfume the oil and add flavor without overpowering.
- Green Onions (garnish): These brighten everything up at the end, adding a fresh crunch and pop of color.
- Soy Sauce: The salty, umami base of your stir fry sauce. It ties everything together and makes it taste like takeout — but better.
- Rice Wine Vinegar: Adds just enough tang to balance the richness of the soy sauce and chicken. It’s bright, light, and keeps things from feeling heavy.
- Sugar (just a touch): A tiny amount of sugar balances the savory and acidic notes in the sauce without making it sweet. It’s all about harmony.
- Sesame Oil: This is your stir fry secret weapon. Just a teaspoon adds incredible toasty depth and gives you that restaurant-style aroma.
- Minced Ginger: Ginger adds a gentle warmth and zing that brightens the entire dish. It’s also great for digestion!
How to Meal Prep Chicken Stir Fry
- Start by prepping your chicken. Place the cut chicken thigh pieces in a bowl and toss them with 1 tablespoon of cornstarch until each piece is evenly coated. This will help the chicken get a nice golden crust when cooked and give the sauce something to cling to.
- In a small bowl, make your sauce. Combine the soy sauce, rice wine vinegar, sugar, sesame oil, cornstarch, and minced ginger. Stir it well until the cornstarch is fully dissolved. Set the sauce aside for later.
- Heat a large wok or skillet over medium-high heat. Once it’s hot, add 1 tablespoon of olive oil. Carefully add the chicken to the pan in a single layer and cook it for about 3 to 4 minutes, turning the pieces occasionally until all sides are browned and the chicken is fully cooked through. Then, remove the chicken from the pan and set it on a plate.
- Increase the heat to high and add the sliced red onions, mushrooms, zucchini, and garlic to the same pan. Stir-fry the vegetables for about 2 to 3 minutes, moving them around frequently so they cook evenly. You’ll want them to start browning slightly while still staying crisp-tender.
- Turn the heat back down to medium-high and return the cooked chicken to the pan with the vegetables. Give everything a quick toss to combine.
- Pour the sauce over the chicken and veggies. Stir continuously for another 1 to 2 minutes, making sure everything gets coated evenly. The sauce will begin to bubble and thicken — that’s exactly what you want!
- Once the sauce has thickened and everything is hot, remove the pan from heat. Sprinkle chopped green onions on top for a burst of fresh flavor.
- Serve immediately with a side of your choice — rice, quinoa, or even wrapped in lettuce for a low-carb option. Enjoy!
Meal Prep Tips and Pairing Tips for Chicken Stir Fry
- Pair with brown rice or quinoa for a fiber-rich, slow-digesting carb that keeps you full and energized through busy workdays. Cook a big batch at the start of the week to portion out easily.
- Serve over cauliflower rice or in lettuce wraps if you’re aiming for a low-carb or lighter option — it keeps the meal fresh and crisp without sacrificing flavor.
- Add a side of roasted sweet potatoes or stir-fried green beans for a colorful, antioxidant-packed veggie boost that balances the savory stir fry with a touch of sweetness or crunch.
- Pack with a small cup of pineapple or mandarin oranges for a refreshing contrast and a natural source of vitamin C — it gives that classic Panda Express sweet-and-savory vibe!
- Top with toasted sesame seeds or crushed peanuts before serving to add texture, healthy fats, and a satisfying crunch that levels up the dish.
- Rotate your carb base through the week (rice one day, soba noodles the next, cauliflower rice later) to keep your meals exciting while using the same main dish.
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Yes! Chicken breast is leaner and still works great. Just be careful not to overcook it — breast meat can dry out faster than thighs, especially when reheated.
Can I add more vegetables?
Absolutely! This recipe is flexible. You can add snap peas, bell peppers, broccoli, or baby corn — just make sure not to overcrowd the pan so everything cooks evenly.
How can I make the dish spicier?
Add crushed red pepper flakes, a sliced Thai chili, or a dash of sriracha to the sauce. You can also stir in chili oil just before serving for a little kick.
Chicken and Mushroom Zucchini Stir Fry
Equipment
Ingredients
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For the Vegetables:
For the Sauce:
Instructions
Video
Notes
Nutrition