Zucchini Chicken Stir Fry

Categories: Chicken, Entrées


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Recipe Information

Serving Size

1 c


Makes 6 servings

Nutrition Information

One serving is 120 calories, 5 g fat, 20 mg cholesterol, 340 mg sodium, 11 g carbohydrates, 2 g fiber, and 10 g protein


c = cup, T = tablespoon, t = teaspoon, lb = pound, oz = ounce, fl oz = fluid ounce, pkg = package


  • ⅓ c Chicken broth, fat-free,  reduced sodium
  • 2 T Soy sauce, lower sodium
  • 2 t Cornstarch
  • 1 t Sesame oil
  • 1 t Sriracha sauce, optional
  • 1 T Brown sugar
  • 1 t Ginger, ground
  • 1 T Olive oil, divided in half
  • 1 lb Chicken breast, boneless, skinless, cut into bite sized pieces
  • 1 Bell pepper, red, cut into strips (~1 c)
  • ½ c Carrot, matchsticks or cut into strips
  • 1 c Snap peas
  • ½ c Onion, sliced
  • 2 c Mushrooms, sliced
  • 3 Garlic cloves, minced
  • 2 Zucchini, thinly sliced, similar to noodles (~2 c)


  1. In small bowl, MIX broth, soy sauce, cornstarch, sesame oil, sriracha sauce, brown sugar and ginger. SET aside.
  2. In a large skillet over medium-high heat, ADD 1/2 T olive oil and chicken. STIR occasionally until the chicken is cooked through, about 6-8 minutes. REMOVE chicken from the skillet and SET aside.
  3. To the skillet, ADD 1/2 T olive oil, bell pepper, carrots, snap peas, onion, mushroom and garlic cloves. STIR and COOK until vegetables are tender but still crisp, about 4 minutes.
  4. ADD the sauce mixture to the pan and COOK until it begins to thicken, about
    2-3 minutes.
  5. ADD the chicken and gently STIR in the zucchini noodles until coated.

Chickasaw Nation Nutrition Services

Get Fresh! is an initiative of the Chickasaw Nation. This material was funded by USDA’s Supplemental Nutrition Assistance Program. This institution is an equal opportunity provider and employer. For more information on the Supplemental Nutrition Assistance Program or the FDP Grocery Stores, visit www.GetFreshCooking.com.