Zucchini and Carrot Stir-Fry with Chicken

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Quick-cooked chicken strips and colorful vegetables stir-fried in a light herb-infused oil, delivering a vibrant, low-impact meal to support sustained energy levels. This asian-inspired whole30 ready in about 25 minutes pairs chicken breast, medium zucchini, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 2 Asian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Slice chicken breast into 1/2-inch strips. Thinly slice zucchini and carrots into matchsticks. Mince garlic and chop thyme (1 tbsp).
  2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken, salt, and pepper; cook 5-6 minutes until golden and cooked through. Remove and set aside.
  3. Step 3: Add remaining 1 tbsp olive oil to skillet, then stir in garlic and thyme. Cook 1 minute until fragrant, then add zucchini and carrots. Stir-fry for 4-5 minutes until vegetables are crisp-tender.
  4. Step 4: Return chicken to skillet, toss to combine, and cook 1 more minute to heat through. Serve immediately while hot.

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Frequently asked questions

How long does Zucchini and Carrot Stir-Fry with Chicken take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Zucchini and Carrot Stir-Fry with Chicken?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breast from drying out.

Can I substitute ingredients in Zucchini and Carrot Stir-Fry with Chicken?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Zucchini and Carrot Stir-Fry with Chicken for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Zucchini and Carrot Stir-Fry with Chicken?

Asian whole30 like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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