Zucchini and Chicken Stir-Fry with Bell Peppers
A vibrant, protein-packed stir-fry with chicken breast and colorful bell peppers, cooked in a savory coconut aminos glaze. This asian-inspired whole30 (gluten-free) ready in about 25 minutes pairs (8 oz), thinly sliced chicken breast, minced garlic, tablespoon, grated ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.
Ingredients
- 1 (8 oz), thinly sliced chicken breast
- 2 (12 oz), sliced into half-moons zucchini
- 1 red, 1 yellow, thinly sliced bell peppers
- 3 cloves, minced garlic
- 1 tablespoon, grated ginger
- 3 tablespoons coconut aminos
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
Instructions
- Step 1: Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add chicken and cook for 5-6 minutes until golden, stirring occasionally.
- Step 2: Push chicken to one side of the skillet, add remaining 1 tablespoon olive oil, then stir in garlic, ginger, and bell peppers; cook for 3 minutes until peppers soften but retain crunch.
- Step 3: Return chicken to the skillet, add coconut aminos and 1/4 teaspoon sea salt, and toss for 2 minutes until sauce thickens and coats all ingredients.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Zucchini and Chicken Stir-Fry with Bell Peppers 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 Chicken Stir-Fry with Bell Peppers?
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 minced garlic from drying out.
Can I substitute ingredients in Zucchini and Chicken Stir-Fry with Bell Peppers?
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 Chicken Stir-Fry with Bell Peppers 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.
Is Zucchini and Chicken Stir-Fry with Bell Peppers gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
