Ingredients

2 medium zucchinis, sliced into half-moons

8 oz mushrooms, sliced (cremini or button mushrooms)

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

2 tbsp vegetable or canola oil (or any neutral oil)

3 cloves garlic, minced

1 tsp fresh ginger, minced

2-3 green onions, sliced

2 tbsp soy sauce

1 tbsp oyster sauce (optional, for extra umami)

1 tsp sesame oil

1 tsp cornstarch mixed with 2 tbsp water (slurry)

Salt and black pepper, to taste

Sesame seeds, for garnish

Instructions

Step 1: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook for 5-6 minutes, stirring frequently until browned and cooked through. Remove chicken and set aside.

Step 2: In the same skillet, add the remaining tablespoon of oil. Add minced garlic and ginger, sauté for about 30 seconds until fragrant, being careful not to burn.

Step 3: Add sliced mushrooms and zucchini to the skillet. Stir-fry for 4-5 minutes until the vegetables are tender but still crisp.

Step 4: Return the cooked chicken to the skillet. Pour in soy sauce, oyster sauce (if using), and sesame oil. Stir to coat the chicken and vegetables evenly.

Step 5: Add the cornstarch slurry to the skillet and stir quickly. Cook for another 1-2 minutes until the sauce thickens slightly.

Step 6: Stir in sliced green onions, taste, and adjust seasoning with more salt and pepper if needed. Remove from heat.

Step 7: Transfer the stir fry to plates or a serving dish. Garnish with sesame seeds and serve hot over steamed rice or noodles.

Tips & Variations

For a vegetarian version, substitute chicken with firm tofu or tempeh and use a vegetarian oyster sauce or additional soy sauce.

To add extra crunch, toss in sliced bell peppers or snap peas along with the zucchini and mushrooms.

Use low-sodium soy sauce to control saltiness, especially if using oyster sauce.

Marinate the chicken briefly in soy sauce and a pinch of ginger for deeper flavor before cooking.

FAQs

Can I use frozen vegetables in this stir fry?

Fresh vegetables work best to keep the stir fry crisp and flavorful, but you can use frozen mushrooms or zucchini. Thaw and drain any excess water before cooking to avoid sogginess.

Is oyster sauce necessary for this recipe?

Oyster sauce adds a rich umami flavor, but it’s optional. You can omit it or substitute with hoisin sauce or mushroom sauce for a vegetarian-friendly option.