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Chinese Style Chicken, Zucchini, and Vegetables Stir Fry

If you can't tell from some of my previous recipes, I'm a big fan of Chinese takeout and have been since I was kid. My Friday nights were often spent renting movies from Blockbuster after ordering Chinese food and rushing back home to watch them while eating. As I've gotten older however, I've been paying more attention to my health and once I started to learn how to cook, Chinese takeout from scratch became one of the areas I've gotten pretty good at. For a beginner home cook, making Chinese takeout from scratch may seem a bit daunting but don't worry, my recipes are designed for newbies. As long as you have all of the spices essential to Chinese cooking, you'll be a pro at making it at home with some practice. Also, one of my favorite things about making Chinese takeout at home is that it isn't very labor intensive, can be done in under 30 minutes, and you can control the amount of salt and oil in the food. Whenever you get a craving for Chinese takeout, check out my recipes!


-2 chopped boneless skinless chicken breasts

-2 chopped zucchini

-1/2 cup chopped yellow onions

-1 cup chopped baby bella or white mushrooms

-1 can bamboo shoots (drained)

-1 can water chestnuts (drained)

-1 can baby corn (drained)

-rice for serving


-2 tbs. oyster sauce (I like Lee Kum Kee's brand)

-2 tbs. soy sauce

-2 tbs. minced garlic

-2 tbs. sesame oil

-2 tbs. brown sugar


  1. Lightly season the chicken with some black pepper. In a small bowl, mix the ingredients for the sauce. Using a wok or a large pan, add 1 tbs. sesame oil and turn the heat to med-high.

  2. Add the vegetables and half of the sauce. Cook, stirring occasionally for 8 minutes. Add the chicken and the rest of the sauce and cook on medium heat for about 5 minutes until the chicken is browned. Serve with rice and enjoy!

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