This teriyaki zucchini and chicken is a quick, one-pan stir-fry that brings together tender chicken pieces and crisp-tender zucchini in a glossy, sweet-savory homemade teriyaki sauce. It’s a weeknight-friendly dish that works because the sauce clings to every bite without being overly thick, and the zucchini cooks just enough to stay slightly firm. Serve it over steamed rice for a complete meal that comes together in about 30 minutes.
Ingredients
- 1 lb (450 g) boneless, skinless chicken breast or thighs, cut into 1-inch pieces
- 2 medium zucchini (about 1 lb / 450 g total), sliced into 1/4-inch half-moons
- 1 tbsp (15 ml) vegetable oil or neutral oil, divided
- 1/4 cup (60 ml) low-sodium soy sauce
- 1/4 cup (60 ml) water
- 2 tbsp (30 ml) mirin (sweet rice wine) – substitute 1 tbsp dry sherry + 1 tsp sugar if needed
- 1 tbsp (15 ml) honey or brown sugar
- 1 tsp grated fresh ginger
- 2 cloves garlic, minced
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) cold water (slurry)
- 2 green onions, thinly sliced, for garnish
- 1 tsp sesame seeds, for garnish (optional)
Instructions
- In a small bowl, whisk together soy sauce, water, mirin, honey, ginger, and garlic. Set aside.
- Heat 1/2 tbsp (7 ml) oil in a large nonstick skillet or wok over medium-high heat. Add chicken pieces in a single layer (work in batches if needed). Cook without moving for 3–4 minutes until browned on one side, then stir and cook another 3–4 minutes until the chicken is cooked through. The internal temperature should read 165°F (74°C) on an instant-read thermometer, the USDA FSIS safe minimum for poultry. Transfer chicken to a plate.
- Add the remaining 1/2 tbsp (7 ml) oil to the skillet. Add zucchini slices and cook, stirring occasionally, for 3–4 minutes until just tender but still bright green. Avoid overcooking – they will soften further in the sauce.
- Return the chicken to the skillet. Pour the teriyaki sauce over everything. Stir to coat and bring to a simmer.
- Give the cornstarch slurry a quick stir, then pour it into the skillet. Cook, stirring constantly, for 1–2 minutes until the sauce thickens and turns glossy.
- Remove from heat. Garnish with green onions and sesame seeds. Serve hot over rice or noodles.
Tips
- Don’t crowd the pan: If your skillet is small, cook the chicken in two batches. Overcrowding lowers the heat and steams the meat instead of browning it, which affects flavor.
- Substitute for mirin: Mirin adds a mild sweetness and acidity. If you don’t have it, mix 1 tbsp dry sherry with 1 tsp sugar. The flavor will be slightly less rounded but still good.
- Adjust sweetness: Taste the sauce before adding the slurry. If you prefer less sweet, reduce honey to 1 tsp. If you like it sweeter, add another teaspoon of honey or brown sugar.
- Cut zucchini evenly: Slices of similar thickness cook at the same rate, so you avoid some pieces turning mushy while others stay raw.
Serving Suggestions
Serve over steamed jasmine or short-grain rice to soak up the sauce. For a low-carb option, use cauliflower rice or zucchini noodles. Add a side of steamed broccoli or a simple cucumber salad with rice vinegar for contrast. A sprinkle of toasted sesame seeds and sliced green onions adds texture and color.
Variations
- Add other vegetables: Bell peppers, snap peas, or carrots work well. Add them with the zucchini, adjusting cooking time so all vegetables are tender-crisp.
- Make it spicier: Add 1/2 tsp red pepper flakes or a drizzle of sriracha to the sauce.
- Use tofu instead of chicken: Press extra-firm tofu, cut into cubes, and pan-fry until golden. Cook to 165°F (74°C) if using silken or soft tofu; for extra-firm, just heat through.
- Gluten-free option: Use tamari or coconut aminos instead of soy sauce. Ensure your mirin is gluten-free (most are, but check labels).
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of cooking. They will keep for 3–4 days. Reheat in a skillet over medium heat with a splash of water to loosen the sauce, or microwave in 30-second bursts, stirring in between. The zucchini will soften further on reheating, so expect a more tender texture. For best results, eat within 2 days.
Frequently Asked Questions
Can I use chicken thighs instead of breasts? Yes, thighs are more forgiving and stay juicy. Cook them to the same safe minimum internal temperature of 165°F (74°C).
Why is my sauce clumpy? The cornstarch slurry may not have been stirred right before adding, or the heat was too high. Always whisk the slurry just before pouring in, and stir constantly while it thickens.
Can I make this without mirin? Absolutely. Use dry sherry plus a little sugar, or just add an extra teaspoon of honey and a splash of rice vinegar. The flavor will be slightly different but still delicious.
Is it okay to eat zucchini slightly crunchy? Yes, many people prefer it that way. Just reduce the cooking time in step 3 to 2–3 minutes.
Can I freeze this dish? Yes, but the zucchini will become mushy after thawing. If you plan to freeze, undercook the zucchini slightly and freeze in a single layer, then thaw in the fridge overnight and reheat gently.
How do I prevent the chicken from drying out? Don’t overcook it in step 2. Use a thermometer and pull the chicken as soon as it hits 165°F (74°C). Also, cutting the chicken into uniform pieces helps it cook evenly.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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