Go Back

Simple Chicken and Vegetable Stir-Fry

This dish features tender strips of chicken breast stir-fried with fresh zucchini and squash, creating a colorful and crunchy vegetable medley. The cooking process involves sautéing the ingredients until they're lightly browned and fragrant, resulting in a vibrant, appealing plate with crisp-tender vegetables and juicy chicken pieces.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Healthy
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large zucchini sliced into thin half-moons
  • 2 small yellow squash sliced into thin half-moons
  • 1 lb chicken breast thinly sliced into strips
  • 3 cloves garlic minced
  • 1 teaspoon dried thyme optional, for flavor
  • 2 tablespoons olive oil for sautéing

Equipment

  • Skillet or large frying pan
  • Cutting board
  • Chef's knife
  • Spatula or wooden spoon

Method
 

  1. Start by slicing your zucchini and yellow squash into thin half-moons, creating vibrant, even pieces that cook quickly and tenderize nicely.
  2. Thinly slice the chicken breast into strips, making them easy to cook through and ensuring a juicy, tender bite.
  3. Heat a tablespoon of olive oil in a large skillet over medium-high heat until shimmering, and add the chicken strips, spreading them out so they cook evenly.
  4. Sauté the chicken until it turns opaque and develops a light golden crust around the edges, about 5-6 minutes, then transfer it to a plate and set aside.
  5. Add the remaining olive oil to the pan and toss in the minced garlic, cooking for about 30 seconds until it becomes fragrant and fragrant, filling the air with its aroma.
  6. Add the sliced zucchini and yellow squash to the pan, stirring well to coat them with the garlic and oil. Sauté for 3-4 minutes until they start to soften but still retain some crunch and bright color.
  7. Sprinkle dried thyme over the vegetables for added aroma, and continue cooking for another 2-3 minutes, stirring occasionally until everything is tender yet crisp.
  8. Return the cooked chicken to the pan, stirring to combine with the vegetables. Cook for another minute to reheat and allow flavors to meld together.
  9. Check the seasoning and adjust with salt or pepper if needed. The mixture should be vibrant, fragrant, and just tender.
  10. Serve the stir-fry hot from the pan, ideally straight onto plates, showcasing the colorful vegetable and chicken slices with a tender texture and bright aroma.

Notes

Feel free to add a splash of lemon juice or your favorite herbs for extra freshness. This dish pairs well with rice or noodles if wanted.