Zucchini Chicken Stir-Fry

Steps

How to make it

Prep 8 min · Cook 10 min

1. Cut 180 g chicken breast against the grain into about 1 cm wide strips; massage with a pinch of salt and black pepper and let marinate 2 minutes.
2. Rinse 1 zucchini, halve lengthwise, scrape out seeds if you like (optional), then cut into about 0.5 cm half-moons; slice 2 garlic cloves.
3. Heat a skillet over medium-high with 1 tsp olive oil; when ripples appear in the oil, you are ready to cook (less oil for a lighter version—a hot pan prevents sticking).
4. Spread chicken strips in a single layer and stir-fry over high heat 3–4 minutes until color changes on the outside and centers stay slightly tender; transfer to a plate.
5. In the same pan, add a little oil if needed and sauté garlic slices about 15 seconds until lightly golden.
6. Add zucchini and stir-fry over high heat 2 minutes until edges soften slightly but still crisp; some water release is normal.
7. Return chicken and toss over high heat 1 minute to bring juices back; taste, plate, and serve as a main or with salad.

Tips & storage

Make it easier

• Bell pepper adds color and vitamins.
• Rest meat for 2–3 minutes before slicing; when pieces vary in thickness, check the thickest center for doneness.

Refrigerate 1 day; microwave about 1 minute to reheat.