Summer vegetables and chicken are quickly cooked until tender crisp and then coated in a delicious stir fry sauce. Dinner is ready by the time the rice is done cooking!
This flavorful dinner is quick and easy. In fact, chopping the vegetable might be the most time consuming part.
Start when you put the pot of rice on and dinner will be done and on the table before you know it. This simple recipe is a great way to get your family to eat their vegetables and enjoy them too!
You’d think with all of these zucchini recipes, that I had a huge garden full of them. In fact, we haven’t planted them in at least 5 years.
Don’t get me wrong, we love them. When we moved to this house we went from a large garden in the backyard to just using the raised beds that were here when be bought the place.
We had to cut down on what we were going to plant and while we enjoy growing and eating zucchini, they take up a lot of space. So we opted for more plants that grow vertically and greatly reduced the number of plants.
Luckily as you have heard a lot lately, my brother has a HUGE garden planted this year. Even luckier yet he lives across the street, so it is easy for extra produce to find its way to our house. So armed with plenty of squash, homegrown broccoli and carrots, it seemed like a stir fry was in order.
Of course if you don’t have such easy access to all of this fresh produce, you can certainly find plenty at your local farmer’s market. There is just something about knowing your food is that fresh and local that makes it even more special!
The fun thing about making a stir fry is how customizable they are. If you don’t want to use chicken, you can always sub in beef, pork or just leave it all vegetables.
If you don’t like mushrooms, leave them out. If you like it spicy, make it spicy!
You can add some red pepper flakes or chili oil to the sauce if you would like. We like a mild stir fry and my husband and I add sriracha if we are feeling spicy.
That way little dude will eat it without complaint. His pallet is still a little sensitive to spice and he doesn’t enjoy the burn like his dad does!
If you like this recipe, you may also enjoy my venison stir fry recipe. It is another quick and flavorful meal.
Char siu chicken is another Asian inspired recipe that you will love as well. Or for another veggie rich meal, try making sheet pan Italian sausage and summer vegetables.
Summer Vegetable and Chicken Stir Fry
Ingredients
Sauce
- ⅓ cup soy sauce
- ¼ cup water or chicken stock
- 3 Tablespoons light brown sugar
- 3 teaspoons cornstarch
- 5 cloves garlic finely diced
- 1 teaspoon ground ginger
- 2 teaspoon sesame oil
- optional: pinch of red pepper flakes
Meat and Veggies
- 2 Tablespoons cooking oil
- 2 small zucchini
- 2 pattypan squash or yellow summer squash
- 4 carrots
- 1 small head broccoli
- 1 lb boneless skinless chicken breast
Instructions
- In a small saucepan, whisk together the sauce ingredients.1/3 cup soy sauce, 1/4 cup water or chicken stock, 3 Tablespoons light brown sugar, 3 teaspoons cornstarch, 5 cloves garlic, 1 teaspoon ground ginger, 2 teaspoon sesame oil, optional: pinch of red pepper flakes
- Cook sauce over medium-low heat stirring frequently until it thickens to about honey consistency. Remove from heat and set aside.
- Chop vegetables into large bit sized pieces.2 small zucchini, 2 pattypan squash or yellow summer squash, 4 carrots, 1 small head broccoli
- Cube chicken into just shy of one inch cubes.1 lb boneless skinless chicken breast
- In a wok or large pan, heat the oil over medium to medium-high heat.2 Tablespoons cooking oil
- Add the chicken, stirring every so often until browned on all sides.
- Add the carrots and continue to stir and cook for a 2-3 more minutes.
- Add the broccoli and squash and continue to cook and stir until the vegetables are all cooked to your liking and the chicken is cooked through.
- Spoon all of the sauce over the chicken and vegetables. It may not seem like enough at first, but it will draw out some liquid from the vegetables. Cook and stir until coated.
- Serve over rice.
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