Go Back

Sautéed Chicken and Zucchini Stir-Fry

This dish involves cooking shredded chicken and sliced zucchini quickly in a hot skillet or wok, resulting in a tender and slightly crisp texture. The ingredients are sautéed to develop flavor and aroma, with the zucchini adding a mild, grassy scent and a vibrant appearance amid the browned chicken pieces.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Casual
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 2 cups shredded cooked chicken preferably from cooked, tender chicken
  • 2 medium zucchini sliced into thin rounds or half-moons
  • 2 tbsp olive oil for sautéing
  • 2 cloves garlic minced
  • 1 tsp salt
  • 1/2 tsp black pepper

Equipment

  • Large skillet or wok
  • Spatula or wooden spoon
  • Chef's knife
  • Cutting board

Method
 

  1. Prepare all ingredients: shred the cooked chicken and slice the zucchini into thin rounds or half-moons using a chef's knife on a cutting board. Mince the garlic cloves.
    2 cups shredded cooked chicken
  2. Heat a large skillet or wok over medium-high heat and add 1 tablespoon of olive oil. Swirl to coat the surface evenly.
    2 cups shredded cooked chicken
  3. Add the minced garlic to the hot skillet and sauté for about 30 seconds, until fragrant and slightly golden.
    2 cups shredded cooked chicken
  4. Add the sliced zucchini to the skillet and cook, stirring frequently, until they begin to soften and turn slightly translucent, about 3-4 minutes. Season with salt and black pepper.
    2 cups shredded cooked chicken
  5. Stir in the shredded chicken, spreading it evenly across the pan. Cook for another 3-4 minutes, allowing the chicken to reheat and develop a light sear while the zucchini maintains some crispness.
    2 cups shredded cooked chicken
  6. Once everything is heated through and slightly browned, remove from heat. Serve the stir-fry hot, garnished if desired.