Stir-Fried Chicken & Zucchini

This vibrant stir-fry is a perfect weeknight dinner that balances lean protein with fresh, crisp vegetables. The chicken is quickly seared to keep it juicy, while the zucchini, mushrooms, and carrots retain their texture and natural sweetness. A squeeze of fresh lemon juice and zest adds a bright, citrusy lift that cuts through the savory elements, while toasted walnuts provide a delightful crunch. It is a healthy, satisfying meal that comes together in under 30 minutes. Serve it over hot rice for a complete, comforting dish that feels special yet remains simple enough for everyday cooking. This recipe highlights the natural flavors of fresh ingredients without heavy sauces.

Cooking Method: Stir Frying

Cuisine: Southern

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 350

Dietary: Gluten-free

Description

This vibrant stir-fry is a perfect weeknight dinner that balances lean protein with fresh, crisp vegetables. The chicken is quickly seared to keep it juicy, while the zucchini, mushrooms, and carrots retain their texture and natural sweetness. A squeeze of fresh lemon juice and zest adds a bright, citrusy lift that cuts through the savory elements, while toasted walnuts provide a delightful crunch. It is a healthy, satisfying meal that comes together in under 30 minutes. Serve it over hot rice for a complete, comforting dish that feels special yet remains simple enough for everyday cooking. This recipe highlights the natural flavors of fresh ingredients without heavy sauces.

Ingredients

2 lbs Chicken breasts, skinned, boned, and cut into thin strips
2 tbsp Vegetable oil
2 tbsp Butter or margarine
1/4 tsp Minced garlic
1 Medium Onion, sliced
3/4 lb Zucchini, thinly sliced
1/2 lb Mushrooms, sliced
1/2 cup Shredded carrot
1/2 Lemon Grated peel and juice
1/2 cup Walnut halves
To taste Black pepper
Optional Hot cooked rice for serving

Directions

1
Season the chicken strips with black pepper to taste.
2
Heat the vegetable oil in a large skillet over medium-high heat.
3
Add the chicken strips to the skillet and stir-fry until lightly browned and cooked through, about 5-7 minutes.
4
Remove the chicken from the pan and set aside on a plate.
5
Reduce heat to medium and add the butter to the same skillet.
6
Add the minced garlic and sliced onion, stirring frequently until the onion is just tender, about 3 minutes.
7
Add the sliced zucchini, mushrooms, and shredded carrot to the skillet.
8
Stir-fry the vegetables over medium heat for 3 minutes until tender-crisp.
9
Return the cooked chicken to the skillet and toss to combine with the vegetables.
10
Stir in the lemon peel, lemon juice, and walnut halves.
11
Toss everything together gently to mix well and heat through.
12
Serve immediately over hot cooked rice, if desired.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 350kcal

% Daily Value *
Total Fat 15.0g24%
Saturated Fat 3.5g18%
Cholesterol 125mg42%
Sodium 60mg3%
Total Carbohydrate 8.0g3%
Dietary Fiber 2.0g8%
Sugars 3.0g
Protein 45.0g90%

* 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

For best results, ensure the skillet is hot before adding the chicken to get a nice sear.

You can substitute the walnuts with cashews or almonds for a different nutty flavor profile.

This dish is best served fresh. If storing leftovers, keep the sauce and nuts separate to maintain texture, or store in an airtight container in the refrigerator for up to 3 days.

Feel free to add other vegetables like bell peppers or snap peas for extra color and crunch.

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Read it online: https://www.chefs-mate.com/recipe/stir-fried-chicken-zucchini/

Chefs Mate

Stir-Fried Chicken & Zucchini

Nutrition Facts