Can I use chicken breast instead of thighs?

Yes, you can substitute chicken breast, but it may be less tender and juicy compared to thighs.

Is this recipe suitable for a gluten-free diet?

Absolutely! This recipe uses Coconut Aminos, which is naturally gluten-free and soy-free.

Can I add other vegetables to this stir fry?

Certainly! Feel free to add bell peppers, carrots, or snap peas for extra color and nutrition.

Easy Chicken Zucchini Stir Fry: Gluten-Free & Dairy-Free

Name: Easy Chicken Zucchini Stir Fry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian Fusion
Ingredients: 1 lb boneless skinless chicken breasts, chopped into bite-sized pieces; 2 tablespoons cornstarch; ½ teaspoon garlic powder; ½ teaspoon ground ginger; 2 tablespoons olive oil (or sesame/peanut oil), divided; 1 large zucchini, sliced into ¼-inch thick half-moons; 1 large carrot, cut into matchsticks; ¼ cup low-sodium Tamari or Gluten-Free soy sauce; ¼ cup roasted peanuts, coarsely chopped (optional, for crunch); 2 green onions, sliced (for garnish)

Description

Tender and lean chicken morsels stir-fried to perfection with zucchini and carrots. Tossed in with ginger, garlic, and a savory soy marinade, this easy chicken stir fry is a healthy, protein-packed dinner option that is better than takeout. Ready in just 30 minutes, it’s a perfect weeknight meal that the whole family will enjoy.

Ingredients

Scale

1 lb boneless skinless chicken breasts, chopped into bite-sized pieces

2 tablespoons cornstarch

½ teaspoon garlic powder

½ teaspoon ground ginger

2 tablespoons olive oil (or sesame/peanut oil), divided

1 large zucchini, sliced into ¼-inch thick half-moons

1 large carrot, cut into matchsticks

¼ cup low-sodium Tamari or Gluten-Free soy sauce

¼ cup roasted peanuts, coarsely chopped (optional, for crunch)

2 green onions, sliced (for garnish)

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Instructions

1. Prep Chicken: Chop the chicken into bite-size pieces. Place them in a bowl and coat evenly with the cornstarch, garlic powder, and ground ginger.

2. Cook Chicken: Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the chicken and stir-fry for 6–8 minutes, or until browned and cooked through. Stir in the gluten-free soy sauce (Tamari) to coat the chicken, then remove the chicken from the pan and set aside on a plate.

3. Stir-Fry Veggies: In the same pan, heat the remaining 1 tablespoon of oil. Add the sliced zucchini and carrot matchsticks. Stir-fry for 3–5 minutes, until the vegetables are tender-crisp.

4. Combine: Return the cooked chicken to the pan with the vegetables. Add the roasted peanuts (if using) and toss everything together to heat through.

5. Serve: Remove from heat. Garnish with sliced green onions and serve warm over rice or quinoa.

Notes

Chicken: Chicken thighs can be used instead of breasts for more flavor, but breasts are leaner.

Veggies: Feel free to swap or add other vegetables like broccoli florets, bell peppers, or snap peas.

Low Carb Option: Serve over cauliflower rice instead of white rice for a lower carb meal.

Make Ahead: This dish is excellent for meal prep and stores well in an airtight container in the fridge for up to 3 days.

Prep Time: 10
Cook Time: 20
Category: Dinner
Method: Stir Fry
Cuisine: Asian Fusion

Nutrition

Serving Size: 1 serving
Calories: 285
Sugar: 4
Sodium: 520
Fat: 12
Saturated Fat: 2
Unsaturated Fat: 9
Trans Fat: 0
Carbohydrates: 14
Fiber: 2
Protein: 28
Cholesterol: 73