Spicy Garlic Chicken and Zucchini
Looking for a quick flavorful dinner that’s both healthy and satisfying? This Spicy Garlic Chicken and Zucchini is just what you need. Tender chicken is sautéed with fresh zucchini and tossed in a bold sauce made with garlic sriracha and a touch of honey. It’s ready in under 30 minutes and perfect for busy weeknights or when you’re craving something with a little kick. Simple ingredients big flavor and minimal cleanup make this a go-to recipe you’ll love.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2–3
Ingredients:
2 boneless skinless chicken breasts cut into cubes
2 zucchinis sliced
3 cloves garlic minced
2 tablespoons soy sauce
1 tablespoon sriracha sauce
1 tablespoon honey
1 tablespoon olive oil
Salt and pepper to taste
Instructions:
Prep the Sauce: In a small bowl mix soy sauce sriracha honey and minced garlic. Set aside.
Cook the Chicken: Heat olive oil in a large skillet or wok over medium-high heat. Add the cubed chicken season with salt and pepper and cook for 5–7 minutes until browned and cooked through. Remove from skillet and set aside.
Sauté Zucchini: In the same skillet add a touch more oil if needed and toss in the sliced zucchini. Cook for 3–4 minutes until slightly tender but still crisp.
Combine and Simmer: Return the chicken to the skillet with the zucchini. Pour in the garlic-spicy sauce and stir well to coat everything evenly. Cook for an additional 2–3 minutes until the sauce thickens slightly.
Serve: Remove from heat and serve hot over rice noodles or on its own.
Tips:
Cut evenly: Make sure the chicken and zucchini are cut into similar-sized pieces for even cooking.
High heat is key: Use medium-high to high heat to get a good sear and keep the zucchini from getting mushy.
Adjust spice level: Add more or less sriracha depending on your heat preference.
Don’t overcrowd the pan: Cook in batches if needed to keep everything crisp instead of steaming.
Variations:
Add vegetables: Bell peppers mushrooms or snap peas make great additions.
Use other proteins: Try shrimp tofu or thinly sliced beef instead of chicken.
Make it low-carb: Serve over cauliflower rice or enjoy as-is for a low-carb meal.
Add crunch: Top with chopped peanuts sesame seeds or green onions for extra texture and flavor.
Change the sauce: Swap soy sauce for tamari or coconut aminos to make it gluten-free.
Q&A
Q: Can I make this dish ahead of time?
A: Yes you can cook and store it in the fridge for up to 3 days. Reheat in a skillet for best texture
Q: Is this recipe spicy?
A: It has a mild to medium heat from the sriracha. You can reduce or omit the sriracha for a milder flavor
Q: Can I freeze this dish?
A: It’s best enjoyed fresh but you can freeze it. The zucchini may become softer when reheated
Q: What can I serve with this?
A: Rice noodles quinoa or even a simple green salad pair well with this dish
Nutrition Info Estimated per serving (based on 3 servings)
Calories: 280
Protein: 28g
Carbohydrates: 12g
Sugars: 6g
Fat: 13g
Saturated Fat: 2g
Sodium: 680mg
Fiber: 2g
Note: Values are approximate and may vary based on brands and portion sizes
Conclusion
Spicy Garlic Chicken and Zucchini is a fast flavorful dish that balances heat sweetness and savory notes in every bite. It’s perfect for busy weeknights and easily customizable to suit your taste or dietary needs. Whether served over rice or on its own it’s a simple satisfying meal you’ll come back to again and again