Greek Lemon Chicken Stir-Fry with Zucchini and Feta

Name: Greek Lemon Chicken Stir-Fry with Zucchini and Feta
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1½ lb (680 g) boneless, skinless chicken breasts, patted dry, sliced against the grain into ¼-inch-thick bite-size strips; 1 tbsp (8 g) cornstarch; 1 tsp (1 g) dried oregano; ½ tsp (3 g) kosher salt; ¼ tsp (½ g) black pepper, freshly ground; 1 tbsp (14 ml) extra-virgin olive oil; 2 medium (240 g) lemons, zest of 1 lemon finely grated, then juice of both (about ⅓ cup / 80 ml); ⅓ cup (80 ml) low-sodium chicken broth; 2 tsp (14 g) honey; 2 tsp (6 g) cornstarch; 1 tsp (1 g) dried oregano; 3 tbsp (42 ml) extra-virgin olive oil, divided: 1½ tbsp (21 ml) for chicken, 1½ tbsp (21 ml) for vegetables; 2 medium (450 g) medium zucchini, halved lengthwise, then cut into ½-inch-thick half-moons; 1 small (120 g) red onion, cut into ½-inch wedges, layers separated; 4 cloves (12 g) garlic cloves, minced; ⅓ cup (50 g) Kalamata olives, pitted and halved; 4 oz (115 g) block feta cheese, crumbled into large pieces; 2 tbsp (6 g) fresh dill, roughly chopped (or flat-leaf parsley); ¼ tsp (1½ g) kosher salt, for the vegetables, plus more to taste

From the MyKitchenBank Kitchen

Tender, quickly marinated chicken breast and golden zucchini are tossed in a bright lemon-oregano-garlic sauce, then finished with salty feta, olives and fresh dill. It's a 30-minute weeknight dinner with Greek flavors.

Prep: 20 min
Cook: 12 min
Wait: 15 min
Total: 47 min
Makes: 4 servings (about 6 cups total)

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Ingredients

4 servings

For the chicken
1½ lb (680 g) boneless, skinless chicken breasts, patted dry, sliced against the grain into ¼-inch-thick bite-size strips
1 tbsp (8 g) cornstarch
1 tsp (1 g) dried oregano
½ tsp (3 g) kosher salt
¼ tsp (0.5 g) black pepper, freshly ground
1 tbsp (14 ml) extra-virgin olive oil
For the sauce
2 medium (240 g) lemons, zest of 1 lemon finely grated, then juice of both (about ⅓ cup / 80 ml)
⅓ cup (80 ml) low-sodium chicken broth
2 tsp (14 g) honey
2 tsp (6 g) cornstarch
1 tsp (1 g) dried oregano
For the stir-fry
3 tbsp (42 ml) extra-virgin olive oil, divided: 1½ tbsp (21 ml) for chicken, 1½ tbsp (21 ml) for vegetables
2 medium (450 g) medium zucchini, halved lengthwise, then cut into ½-inch-thick half-moons
1 small (120 g) red onion, cut into ½-inch wedges, layers separated
4 cloves (12 g) garlic cloves, minced
To finish
⅓ cup (50 g) Kalamata olives, pitted and halved
4 oz (115 g) block feta cheese, crumbled into large pieces
2 tbsp (6 g) fresh dill, roughly chopped (or flat-leaf parsley)
¼ tsp (1.5 g) kosher salt, for the vegetables, plus more to taste

Equipment (6)

12-inch (30 cm) large skillet or wok
Large mixing bowl
Small bowl for sauce
Cutting board and sharp chef's knife
Microplane or fine grater
Instant-read thermometer

Steps

Before you start

Have all ingredients sliced, measured and next to the stove before you turn on the heat; stir-frying moves fast.
Use a 12-inch (30 cm) skillet or wok so the food browns instead of steaming.
Pat the chicken and zucchini dry with paper towels; wet food will not brown.
If serving with rice, start cooking it before you begin the stir-fry.

1
Marinate the chicken
- In a large bowl, toss the chicken strips with 1 tbsp cornstarch, 1 tsp oregano, ½ tsp kosher salt, ¼ tsp pepper and 1 tbsp olive oil until every piece is lightly coated.
- Let it sit at room temperature for 15 minutes while you prep everything else.
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Ready when: Chicken looks evenly coated with no dry cornstarch patches
Tip: Slice chicken against the grain and no thicker than ¼ inch for tender, fast-cooking strips.
2
Prep the vegetables
- While the chicken marinates, halve the zucchini lengthwise and cut into ½-inch half-moons.
- Cut the onion into wedges, mince the garlic, halve the olives, crumble the feta and chop the dill.
- Keep everything in separate piles near the stove.
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Ready when: All ingredients are cut and within arm's reach of the stove
Tip: Pat the zucchini dry with a paper towel so it browns rather than steams.
3
Mix the lemon sauce
- Finely grate the zest of 1 lemon into a small bowl, then juice both lemons into it (you need about ⅓ cup / 80 ml juice).
- Whisk in the broth, honey, 2 tsp cornstarch and 1 tsp oregano until no lumps of cornstarch remain.
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Ready when: Sauce is smooth and the honey is fully dissolved
Tip: Whisk the sauce again right before pouring; the cornstarch settles to the bottom.
4
Sear the chicken
- Heat a 12-inch skillet or wok over medium-high heat for 2 minutes until very hot.
- Add 1½ tbsp olive oil and swirl.
- Add the chicken in a single layer (work in two batches if it crowds the pan).
- Cook undisturbed for 2 minutes until golden underneath, then stir and cook 1–2 minutes more.
- Transfer to a clean plate.
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Ready when: Chicken is golden on the outside and mostly opaque; it will finish cooking in the sauce
Tip: Don't crowd the pan. Overcrowded chicken steams and turns gray.
5
Brown the zucchini and onion
- Return the pan to medium-high heat.
- Add the remaining 1½ tbsp olive oil, then the zucchini, onion wedges and ¼ tsp salt.
- Cook, stirring only every 30 seconds or so, for 4–5 minutes until the zucchini has golden-brown edges and is crisp-tender and the onion is slightly softened.
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Ready when: Zucchini is golden at the edges and yields slightly when pierced with a fork but is not mushy
Tip: Letting the vegetables sit for a few seconds between stirs builds browning.
6
Add the garlic
- Push the vegetables to the side, add the garlic to the cleared space and stir it for 30 seconds until fragrant, then mix it into the vegetables.
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Ready when: Garlic smells fragrant and is pale gold, not brown
Tip: Burnt garlic turns bitter; lower the heat to medium if it darkens quickly.
7
Thicken the sauce
- Give the sauce a quick whisk and pour it into the pan.
- Return the chicken and any juices from the plate.
- Stir constantly for 1–2 minutes until the sauce bubbles and turns glossy enough to coat the back of a spoon.
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Ready when: Sauce is glossy and clings to the chicken; the thickest chicken piece reads 165°F (74°C) and is white throughout
Tip: Cut into the thickest piece to check; there should be no pink.
8
Finish and serve
- Remove the pan from the heat.
- Fold in the olives and half of the feta and dill.
- Taste and add a pinch of salt or a squeeze of lemon if needed.
- Serve right away topped with the remaining feta and dill, over rice, orzo or with warm pita.
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Ready when: Feta is just beginning to soften but still holds its shape
Tip: Add the feta off the heat so it doesn't melt into the sauce. Taste before adding salt because feta and olives are salty.

Good to know

Tips

Cutting the chicken against the grain and coating it with cornstarch keeps it tender through high-heat cooking.
Fresh lemon juice is essential; bottled juice tastes flat and harsh in the sauce.
Cook the chicken and vegetables separately so each browns properly instead of steaming.
Serve over rice, orzo or couscous, or with warm pita, to soak up the extra sauce.

Make ahead

"Slice and marinate the chicken up to 8 hours ahead and keep it covered in the fridge. Mix the sauce up to 2 days ahead and chill it. Cut the vegetables up to 1 day ahead."

Storage & reheating

"Room temperature: up to 2 hours. Refrigerator: airtight container up to 3 days. Freezer: not recommended because the zucchini turns watery. Reheat in a skillet over medium heat for 3–4 minutes with a splash of water or broth until steaming hot, or microwave in 60-second bursts."

Substitutions

boneless, skinless chicken breasts → boneless, skinless chicken thighs. Thighs stay juicier; cook to 175°F (80°C) for best texture.
block feta cheese → goat cheese or halloumi. Goat cheese is creamier; halloumi should be cubed and seared and is saltier.
fresh dill → flat-leaf parsley or fresh mint. Use the same amount for a milder, fresh finish.
honey → maple syrup or sugar. Use the same amount of maple syrup, or ½ tsp sugar to balance the lemon.