Quick Chicken, Mushroom & Zucchini Stir-Fry – Low-Carb Dinner

SET AS FEATURED IMAGE ON RECIPE CARD TWO WODDEN BOWLS OF SAUTEED CHICKEN AND MUSHROOMS

Quick Chicken, Mushroom & Zucchini Stir-Fry – Low-Carb Dinner

This Quick Chicken, Mushroom & Zucchini Stir-Fry is a fast and flavorful low-carb dinner that comes together in just one skillet. Juicy chicken pairs perfectly with tender mushrooms and crisp zucchini, all seasoned with garlic and herbs. It’s an easy, healthy weeknight meal the whole family will love.

Prep Time15

Cook Time20

Total Time35

Course: Dinner, Lunch, Main Course

Cuisine: American

Keyword: Chicken and mushroom sauté, Chicken mushroom stir-fry, Easy weeknight chicken recipes, Garlic chicken with vegetables, Healthy chicken recipes, Healthy low-carb dinner recipes, Low-carb chicken dinner, One-pan chicken dinner, Quick chicken mushroom zucchini, Zucchini chicken skillet

Servings: servings

Calories: 405kcal

Author: George - U Keep Cooking

Equipment

Large Dutch Oven Skillet

Ingredients

Chicken & Marinade:

2 lbs. Chicken Breast (boneless, skinless) – cut into about 1/4 inch thick cubes)
4 tablespoons Soy Sauce
2 tablespoon Rice Vinegar
2 tablespoon Sesame Oil
4 tablespoons Cornstarch

Vegetables:

2 lbs. Mushrooms (cleaned and quartered)
1 Zucchini (large)(sliced into half circles)
6 cloves Garlic (minced)
2 teaspoon Ginger (minced)

Sauce:

1 cup Water
½ cup Light Soy Sauce
4 tablespoons Oyster Sauce
2 tablespoon Rice Vinegar
4 teaspoons Brown Sugar
2 tablespoon Corn Starch

Other:

4 tablespoons Vegetable Oil (for sauteing)

Instructions

Marinate the Chicken: In a medium bowl, combine 4 tablespoons light soy sauce, 2 tablespoons rice vinegar, 2 tablespoons sesame oil, and 4 tablespoons cornstarch. Add 4 pounds of chicken breast slices and toss until fully coated. Cover and marinate 20–30 minutes or refrigerate overnight for maximum flavor.
Prepare the Sauce: In a small bowl, whisk together 1 cup water, 1/2 cup light soy sauce, 4 tablespoons oyster sauce, 2 tablespoons rice vinegar, 4 teaspoons brown sugar, and 2 tablespoons cornstarch. Set aside while cooking the chicken and vegetables.
Cook the Chicken: Heat 4 tablespoons vegetable oil in a large skillet or wok over high heat. Add the chicken in batches to avoid overcrowding, allowing a nice sear. Cook until browned and fully cooked, about 3–4 minutes per batch. Remove chicken and set aside.
Sauté the Vegetables: In the same skillet, add mushrooms and zucchini. Cook for 2–3 minutes until crisp-tender, stirring frequently.
Combine Chicken, Garlic & Ginger: Return the cooked chicken to the skillet with the vegetables. Add minced garlic and ginger and sauté for 1 minute until fragrant.
Add the Sauce: Pour the prepared sauce over the chicken and vegetables. Stir constantly until the sauce thickens and everything is evenly coated.
Serve: Serve immediately over cauliflower rice, zucchini noodles, or enjoy on its own as a low-carb, high-protein dinner.

Nutrition