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In the realm of quick and nutritious meals, few dishes can match the appeal of a zesty chicken zucchini stir fry. This vibrant and colorful dish not only brings a delightful medley of flavors to the table but also embodies the essence of modern cooking—healthy, easy, and delicious. As busy lifestyles often demand quick solutions in the kitchen, this stir fry stands out as a perfect choice, combining lean protein with an array of fresh vegetables.

Chicken Zucchini Stir Fry

Discover the vibrant and nutritious Zesty Chicken Zucchini Stir Fry, the perfect quick meal for busy lifestyles. This colorful dish combines lean protein from chicken and a medley of fresh vegetables, including zucchini and bell peppers, making it both delicious and visually appealing. With its balance of flavors and easy preparation, you'll love how this stir fry is packed with nutrients while fitting seamlessly into your weeknight dinner routine. Enjoy a wholesome, tasty dish that everyone will love!
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Ingredients
  

1 lb (450g) boneless, skinless chicken breasts, sliced into thin strips

2 medium zucchinis, sliced into half-moons

1 red bell pepper, sliced thin

1 cup snap peas, trimmed

2 cloves garlic, minced

1 inch fresh ginger, grated

3 tablespoons soy sauce (or tamari for gluten-free)

1 tablespoon oyster sauce (optional)

2 tablespoons sesame oil

1 tablespoon vegetable oil

1 teaspoon cornstarch mixed with 2 tablespoons water (for thickening)

Salt and pepper to taste

2 green onions, chopped (for garnish)

Sesame seeds (for garnish)

Instructions
 

Prepare the Chicken: In a bowl, combine the sliced chicken with 1 tablespoon of soy sauce, a pinch of salt, and pepper. Let it marinate for at least 15 minutes.

    Heat the Oils: In a large skillet or wok, heat the vegetable oil over medium-high heat until shimmering.

      Cook the Chicken: Add the marinated chicken to the skillet. Stir-fry for about 5-7 minutes, until the chicken is cooked through and lightly browned. Remove the chicken from the skillet and set it aside.

        Sauté the Veggies: In the same skillet, add the sesame oil. Add the minced garlic and grated ginger, stirring quickly to avoid burning. Follow with the zucchini, red bell pepper, and snap peas. Stir-fry for 4-5 minutes until the vegetables are tender but still crisp.

          Combine All Ingredients: Return the cooked chicken to the skillet with the vegetables. Pour in the remaining soy sauce and oyster sauce (if using). Stir everything to combine well.

            Thicken the Sauce: Pour the cornstarch-water mixture into the skillet and stir continuously until the sauce thickens (about 1-2 minutes). Adjust seasoning as needed.

              Serve: Remove from heat, garnish with chopped green onions and sesame seeds. Serve hot over rice or noodles, if desired.

                Prep Time, Total Time, Servings: 15 min | 25 min | 4 servings