This Chicken and Mushroom Zucchini Stir Fry is a quick, flavorful, and protein-packed meal prep recipe inspired by Panda Express that’s ready in just 15 minutes.
8ozboneless chicken thighs(cut into 1 inch chunks)
1tablespooncornstarch
1tablespoonolive oil
For the Vegetables:
1/4cupred onions(sliced)
1cupmushrooms(sliced)
1zucchini(cut into 1/2 inch half coins)
2garlic cloves(peeled and thinly sliced)
1/4cupgreen onions(chopped, for garnish)
For the Sauce:
3tablespoonssoy sauce
1tablespoonrice wine vinegar
1/4teaspoonsugar
1teaspoonsesame oil
1teaspoon cornstarch
1tablespoonminced ginger
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Instructions
Toss the chicken with cornstarch. In a small bowl, mix all the sauce ingredients and set aside.
Heat olive oil in a wok or large pan over medium-high heat and add the chicken. Sear both sides (about 3-4 minutes) until browned and cooked through. Remove and set aside.
Crank the heat to high and add your red onions, mushrooms, zucchini, and garlic. Stir-fry for 2-3 minutes until just browned and slightly tender.
Turn the heat down slightly, return the chicken to the pan, and pour in the sauce.
Toss everything together until it’s glossy and the sauce thickens up.
Garnish with green onions, serve with your side of choice, and boom — instant weeknight win.
Video
Notes
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used. Please consult with your healthcare provider for specific dietary needs. To gain a better understanding, explore our nutrition disclaimer here.
Chicken and Mushroom Zucchini Stir Fry
Equipment
Ingredients
For the Chicken:
For the Vegetables:
For the Sauce:
Instructions
Video
Notes
Nutrition