Chicken and Zucchini Stir-Fry

Shake up your basic chicken stir-fry with the addition of thyme, basil, zucchini and tomatoes.
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  • Level: Easy
  • Total: 40 min (includes marinating time)
  • Active: 25 min
  • Yield: 4
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2 tablespoons fresh lemon juice

4 tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

1 pound boneless skinless chicken breasts, cut into 1-inch pieces

2 teaspoons chopped fresh thyme leaves

1 red bell pepper, seeded and chopped

2 small zucchini, halved lengthwise, seeded and cut into 3/4-inch pieces

1/2 cup grape tomatoes

2 cloves garlic, finely chopped

2 scallions, white and green parts, cut into 2-inch-long pieces

Pinch of red pepper flakes

1/2 cup lightly packed fresh basil leaves, sliced

Hot white rice, for serving


  1. Whisk together the lemon juice and 2 tablespoons of the oil in a large bowl; season with salt and black pepper. Add the chicken, toss well and set aside at room temperature for 15 minutes.
  2. Drain the chicken and pat dry. Heat a wok or large skillet over high heat. Add the remaining 2 tablespoons oil and then the chicken and thyme. Cook, stirring until just cooked through, about 4 minutes. Use a slotted spoon to transfer the mixture to a large bowl. Add the bell pepper to the pan and quickly cook, stirring, until softened, 1 to 2 minutes. Transfer the bell pepper to the bowl with the chicken. Add the zucchini to the pan and cook, stirring, until crisp-tender, about 2 minutes. Transfer to the bowl with the chicken. Add the tomatoes, garlic, scallions and red pepper flakes to the pan and cook, stirring, until lightly browned, about 2 minutes more. Return the chicken and vegetables to the pan; season with salt and black pepper. Cook, stirring, until well combined and warmed through, about 2 minutes.
  3. Remove from the heat and stir in the basil. Serve over rice.