Coming up with a satisfying dinner that’s both healthy and quick can feel like an impossible task after a long day at work. Between helping with homework, answering last-minute emails, and trying to keep up with the endless pile of laundry, spending hours in the kitchen is the last thing anyone wants to do.
That’s why this chicken thigh recipe with mushrooms and zucchini has become my weeknight lifesaver: it’s filling and nutritious, comes together in one pan, and uses ingredients that are easy to find at any grocery store.
Why You’ll Love This Chicken and Mushroom Stir Fry
- Quick dinner option – This meal comes together in less than an hour, making it perfect for busy weeknights when you need something satisfying but don’t have hours to spend in the kitchen.
- One-pan meal – Everything cooks in a single pan, which means less cleanup and more time to enjoy your evening.
- Budget-friendly ingredients – Using chicken thighs instead of breast meat keeps the cost down while adding more flavor, and the vegetables help stretch the meal further.
- Healthy and filling – Packed with lean protein from the chicken and plenty of vegetables, this dish gives you a good balance of nutrients without weighing you down.
- Customizable sauce – The simple Asian-inspired sauce can be adjusted to your taste – make it thicker or thinner, sweeter or more savory by tweaking the ingredients.
What Kind of Chicken Thighs Should I Use?
For this recipe, boneless, skinless chicken thighs are your best bet since they cook evenly and stay tender in the sauce. While you could use bone-in thighs, they’ll take longer to cook and make it harder to get that nice caramelization we’re looking for. Dark meat chicken thighs are naturally more flavorful and forgiving than chicken breast, so even if you cook them a few minutes longer, they’ll still stay juicy. If you’re shopping at the grocery store, look for thighs that are similar in size so they’ll cook at the same rate, and trim off any excess fat before cooking.
Options for Substitutions
This recipe is pretty flexible and you can make several swaps based on what you have in your kitchen:
- Chicken thighs: While chicken thighs give the best flavor here, you can use chicken breast instead. Just be careful not to overcook it as breast meat tends to dry out more quickly than thighs.
- Mushrooms: Any mushroom variety works well here – button, cremini, or shiitake. If you’re not a fan of mushrooms, you could use bell peppers or extra zucchini instead.
- Oyster sauce: If you don’t have oyster sauce, try using hoisin sauce or additional soy sauce mixed with a tiny pinch of sugar. For a vegetarian option, use mushroom-based vegetarian oyster sauce.
- Sesame oil: While sesame oil adds a nice nutty flavor, you can use regular cooking oil if needed – just add a sprinkle of sesame seeds at the end if you have them.
- Cornstarch: All-purpose flour works as a thickener too – just use twice the amount of flour as cornstarch. You can also use arrowroot powder in equal amounts.
- Brown sugar: Regular sugar, honey, or maple syrup can work instead of brown sugar. Just use the same amount.
Watch Out for These Mistakes While Cooking
The biggest challenge when cooking chicken thighs is not getting that perfect golden-brown crust – to achieve this, make sure your pan is hot enough before adding the meat and resist the urge to move the chicken around too much while it’s searing. A common error is overcrowding the pan with vegetables, which causes them to steam instead of sauté – cook your mushrooms and zucchini in batches if needed to get that nice caramelization. When making the sauce, avoid rushing the cornstarch mixture; whisk it thoroughly with cold water first to prevent lumps, and remember to let it simmer for at least 1-2 minutes to reach its full thickening potential. For the best results, let your chicken rest for 5 minutes after cooking before slicing, which helps keep all those tasty juices inside the meat instead of on your cutting board.
What to Serve With Chicken Thighs and Vegetables?
This savory chicken dish with mushrooms and zucchini pairs perfectly with a bed of fluffy white rice or brown rice to soak up all that tasty sauce. If you’re watching your carbs, cauliflower rice makes a great alternative and works really well with the Asian-inspired flavors. Since this dish already includes vegetables, you might just want to add a simple side like steamed edamame or a quick cucumber salad dressed with rice vinegar and sesame seeds. For extra crunch, consider serving it with some crispy wonton strips or chopped peanuts sprinkled on top.
Storage Instructions
Keep Fresh: This chicken and veggie dish stays good in the fridge for up to 4 days when stored in an airtight container. The flavors actually get better after a day as everything marinates in that tasty sauce! It’s perfect for meal prep and makes great leftovers for lunch.
Freeze: If you want to make a bigger batch, this dish freezes well for up to 3 months. Just keep in mind that the zucchini might be a bit softer when thawed. Store it in a freezer-safe container or bag, making sure to remove as much air as possible to prevent freezer burn.
Reheat: To warm it up, simply pop it in the microwave for 1-2 minutes, stirring halfway through. For better texture, you can also reheat it in a pan over medium heat – this helps maintain the vegetables’ texture better. If the sauce seems too thick after reheating, just add a splash of water and stir well.
| Preparation Time | 15-30 minutes |
| Cooking Time | 15-25 minutes |
| Total Time | 30-55 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 50-60 g
- Fat: 35-45 g
- Carbohydrates: 30-40 g
Ingredients
- 3 boneless chicken thighs
- 10 mushrooms (approximately 12 oz)
- 1 medium zucchini (or 2 small ones)
- 2 tablespoons cooking oil
- 1/4 cup water (for sautéing zucchini)
- 1/2 teaspoon garlic powder (for sautéing mushrooms)
- 1/4 teaspoon salt
- 1 tablespoon sesame oil
- 1/2 teaspoon garlic powder
- 1/2 cup water
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1/2 tablespoon brown sugar
- 1/2 tablespoon cornstarch (use 1 tablespoon for a thicker sauce if desired)
Step 1: Prepare the Ingredients
Start by slicing a medium-sized zucchini (or two small ones) into 1/4 inch thick pieces.
Then slice 10 large mushrooms to the same thickness.
Dice 3 pieces of boneless chicken thighs into bite-sized pieces.
Step 2: Marinate the Chicken
In a bowl, combine the diced chicken thighs with 1/4 teaspoon of salt, 1 tablespoon of sesame oil, and 1/2 teaspoon of garlic powder.
Mix everything well to coat the chicken evenly.
Allow it to marinate for 10-15 minutes to enhance the flavor.
Step 3: Prepare the Sauce
In a separate container, mix together 1/2 cup of water, 2 tablespoons of soy sauce, 2 tablespoons of oyster sauce, 1/2 tablespoon of brown sugar, and 1/2 tablespoon of cornstarch (or 1 tablespoon if you prefer a thicker sauce).
Stir the mixture well until smooth and set aside.
Step 4: Cook the Vegetables
Heat 1 tablespoon of vegetable oil in a non-stick pan over medium heat.
Add the sliced mushrooms and 1/2 teaspoon of garlic powder, stir frying lightly.
Cover the pan with a lid for about a minute to allow the mushrooms to cook through, then continue stir frying briefly.
Remove the mushrooms from the pan and set aside.
In the same pan, add another tablespoon of vegetable oil and the sliced zucchini.
Pour in 1/4 cup of water, cover with a lid, and let it cook for 2 minutes until the zucchini is tender.
Remove and set the zucchini aside.
Step 5: Cook the Chicken and Sauce
Using the same pan, add the marinated chicken thighs and increase the heat to medium-high.
Stir fry the chicken until it changes color and is partially cooked through.
Before pouring in the sauce mixture, give it a good stir to ensure even consistency.
Add the sauce to the pan with the chicken and continue to stir fry until the sauce thickens and coats the chicken pieces evenly.
Step 6: Combine and Serve
Add the cooked mushrooms and zucchini back into the pan with the chicken and sauce.
Stir everything together gently to combine and heat through.
Once everything is well mixed and hot, your dish is ready to be served.
Enjoy your flavorful and hearty meal!