If you’re looking for a dish that’s bursting with flavor, quick to make, and brings a refreshing twist to your dinner table, you need to try this Ponzu Zucchini Stir Fry with Chicken Recipe. The tangy and citrusy notes of ponzu sauce perfectly complement tender chicken slices and crisp zucchini, creating a harmony of textures and tastes that just sing in every bite. This stir fry is not only vibrant and satisfying but also a fantastic weeknight meal that’s healthy, colorful, and sure to impress anyone at your table.
Ingredients You’ll Need
This Ponzu Zucchini Stir Fry with Chicken Recipe relies on a handful of simple but essential ingredients that work together to deliver maximum flavor without fuss. Each element plays its part, from the tender chicken to the bright zucchini and that irresistible ponzu sauce, creating a dish that’s balanced, tasty, and full of texture.
- Boneless, skinless chicken (thighs or breasts), 1 lb: Thinly sliced for quick cooking and tender bites.
- Cornstarch, 1 ½ teaspoons (twice used): Helps create a slight coating on the chicken for a beautiful, silky finish and thickens the sauce.
- Ponzu soy sauce, 3 tablespoons (twice used): The star ingredient, delivering tangy, citrusy, and savory notes that elevate the dish.
- Garlic powder, ½ teaspoon: Adds a subtle depth of garlic flavor without overpowering the freshness.
- Red pepper flakes, ¼ teaspoon: Gives a gentle kick, adjustable to your heat preference.
- Oyster sauce, 2 teaspoons (twice used): Imparts rich umami and a hint of sweetness to the savory sauce.
- Chicken stock, ½ cup: Keeps the sauce luscious and moist while enhancing flavor complexity.
- Garlic cloves, 6, minced or pressed: Fresh garlic instantly brightens every stir fry and is a must for this recipe.
- Chili crunch or chili crisp, 1 teaspoon (optional): Adds a crunchy texture with spicy undertones for those who like a little extra punch.
- Zucchini, 2 medium, sliced into semi-moons: Adds a fresh, slightly sweet crunch and vibrant green color.
- White onion, ½, diced: Provides subtle sweetness and aromatic depth.
- Oil, 2 tablespoons: For frying that seals in flavor and ensures a perfect texture when cooking chicken and veggies.
- Sesame seeds (optional): A simple garnish that adds a hint of nuttiness and a delicate crunch.
How to Make Ponzu Zucchini Stir Fry with Chicken Recipe
Step 1: Prepare the Chicken
Start by thinly slicing your chicken to ensure quick, even cooking. Toss the chicken slices with 1 ½ teaspoons of cornstarch, garlic powder, and red pepper flakes to lightly coat the pieces. This will help the chicken develop a velvety texture once cooked and give the spices a chance to meld beautifully with the ponzu sauce.
Step 2: Mix the Sauce
In a small bowl, combine the ponzu soy sauce, oyster sauce, and chicken stock. This mixture will become your stir fry sauce, offering that signature tangy yet savory punch you crave. Having this ready before cooking keeps the process smooth and stress-free.
Step 3: Cook the Chicken
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer, letting it brown for about 2 to 3 minutes on each side without overcrowding. Once cooked through and slightly golden, remove the chicken and set it aside. Proper searing locks in juices and flavor for every bite.
Step 4: Sauté the Aromatics and Vegetables
In the same skillet, add the remaining tablespoon of oil along with the minced garlic and diced white onion. Stir-fry for about a minute until fragrant and translucent. Next, toss in the zucchini slices, cooking until they soften just enough but still maintain a bit of crunch, usually 3 to 4 minutes. This step balances freshness and texture perfectly in the stir fry.
Step 5: Combine Everything and Finish
Return the chicken to the skillet. Pour in the ponzu sauce mixture and give everything a good toss to coat evenly. Sprinkle in the remaining 1 ½ teaspoons of cornstarch and stir continuously as the sauce thickens and clings to the chicken and veggies. For an optional fiery kick and mouthwatering crunch, fold in the chili crunch or chili crisp now. This final step completes your Ponzu Zucchini Stir Fry with Chicken Recipe, making it a flavorful, saucy delight ready to serve.
How to Serve Ponzu Zucchini Stir Fry with Chicken Recipe
Garnishes
Sprinkle some toasted sesame seeds over your plated stir fry for a gentle nutty flavor and delightful texture. Fresh herbs like chopped scallions or cilantro can also brighten the dish and add a burst of color that’s as appealing visually as it is delicious.
Side Dishes
This Ponzu Zucchini Stir Fry with Chicken Recipe goes wonderfully with a simple bowl of steamed jasmine rice or fluffy quinoa to soak up all that luscious ponzu sauce. For green lovers, a crisp, refreshing cucumber salad or lightly sautéed bok choy are excellent companions, bringing additional freshness and balance.
Creative Ways to Present
For a fun twist, serve your stir fry over noodles or spiralized zucchini noodles to amp up the veggie factor. Alternatively, present it in lettuce cups for an interactive, healthy finger-food style meal that appeals to adults and kids alike. Using colorful plates and garnishing creatively can make this simple dish feel like a special occasion.
Make Ahead and Storage
Storing Leftovers
Keep leftover Ponzu Zucchini Stir Fry with Chicken in an airtight container in the refrigerator for up to 3 days. To maintain the vibrant texture of the zucchini, it’s best to enjoy leftovers within this timeframe before the veggies become too soft.
Freezing
While you can freeze this stir fry, the zucchini may not hold its original crispness after thawing. If you choose to freeze, place portions in freezer-safe containers, and consume within 1 to 2 months for best quality. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat leftovers gently in a skillet over medium heat to prevent overcooking the chicken and vegetables. Adding a splash of water or chicken stock can help loosen the sauce and restore some moisture. Avoid microwaving if possible to retain the best texture and flavor.
FAQs
Can I use other vegetables instead of zucchini?
Absolutely! While zucchini is fantastic here for its texture and mild flavor, you can swap in vegetables like bell peppers, snap peas, or mushrooms. Just adjust cooking times slightly to ensure they’re tender-crisp and complement the ponzu sauce beautifully.
Is this recipe spicy?
The Ponzu Zucchini Stir Fry with Chicken Recipe has a gentle warmth from the red pepper flakes and optional chili crunch, but it’s easily adjustable. Omit or reduce these ingredients if you prefer a milder dish, or add extra if you like more heat.
What can I substitute for ponzu sauce?
If you don’t have ponzu sauce, combine low-sodium soy sauce with a squeeze of fresh lemon or lime juice as a quick substitute. This will mimic the tangy citrus flavor ponzu brings to the dish without sacrificing too much authenticity.
Is this dish gluten-free?
To make the Ponzu Zucchini Stir Fry with Chicken Recipe gluten-free, use tamari instead of regular soy sauce and ensure your oyster sauce and chili crunch are gluten-free varieties. This way, you keep all the deliciousness without any gluten concerns.
Can I use chicken breasts instead of thighs?
Yes! Both chicken thighs and breasts work well here. Thighs tend to be juicier and more forgiving but breasts will produce a leaner dish. Just be sure not to overcook chicken breasts as they can dry out faster.
Final Thoughts
This Ponzu Zucchini Stir Fry with Chicken Recipe has quickly become one of my go-to meals when craving something bright, quick, and packed with flavor. It effortlessly combines fresh veggies, savory chicken, and that unique citrusy punch of ponzu into a dish you’ll want to make again and again. So why not give it a try tonight? I promise it’ll bring a delicious sparkle to your dinner!
Print
Ponzu Zucchini Stir Fry with Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
Description
This Ponzu Zucchini Stir Fry with Chicken is a flavorful and quick dish perfect for a healthy weeknight dinner. Tender slices of chicken are stir-fried with zucchini and onions in a tangy ponzu and oyster sauce blend, enhanced with garlic, a touch of chili crunch, and garnished with sesame seeds for a delightful crunch. Ready in just 20 minutes, it brings a delicious Asian-inspired taste to your table.
Ingredients
Protein
- 1 lb. boneless, skinless chicken (thighs or breasts), cut into thin slices
Sauces & Seasonings
- 3 tablespoons ponzu soy sauce (or low-sodium soy/tamari)
- 2 teaspoons oyster sauce
- ½ teaspoon garlic powder
- ¼ teaspoon red pepper flakes
- 6 cloves garlic, minced or pressed
- 1 teaspoon chili crunch or chili crisp (optional or to taste)
- 1 ½ teaspoons cornstarch
- ½ cup chicken stock
Vegetables
- 2 medium zucchini, cut into semi-moon slices
- ½ white onion, diced
Other
- 2 tablespoons oil
- Sesame seeds, for garnish (optional)
Instructions
- Prepare the chicken: In a bowl, toss the thinly sliced chicken with 1 ½ teaspoons cornstarch, 3 tablespoons ponzu soy sauce, garlic powder, and red pepper flakes. Allow it to marinate for about 5 minutes to absorb the flavors.
- Mix the sauce: In a separate small bowl, combine the oyster sauce, the remaining 1 ½ teaspoons cornstarch, 3 tablespoons ponzu soy sauce, 2 teaspoons oyster sauce, and chicken stock. Stir well until the cornstarch is dissolved.
- Sauté aromatics: Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat. Add the minced garlic and sauté briefly until fragrant, about 30 seconds. If you like, add the chili crunch for extra heat and flavor.
- Cook the chicken: Add the marinated chicken to the skillet and stir-fry until it is mostly cooked through, about 4-5 minutes, stirring frequently.
- Add vegetables: Add the diced white onion and sliced zucchini to the skillet with the chicken. Stir-fry everything together for another 3-4 minutes until the vegetables are just tender but still crisp.
- Combine and thicken: Pour the prepared sauce over the chicken and vegetables. Stir well to combine and cook for an additional 1-2 minutes, allowing the sauce to thicken and coat the ingredients evenly.
- Garnish and serve: Remove from heat, garnish with sesame seeds if desired, and serve immediately over steamed rice or noodles for a complete meal.
Notes
- You can use either chicken breasts or thighs depending on your preference; thighs offer more juiciness.
- For a gluten-free version, substitute tamari or a gluten-free soy sauce and ensure oyster sauce is gluten-free or omitted.
- The chili crunch is optional but adds a nice spicy kick. Adjust to your heat tolerance.
- Serve with steamed jasmine or basmati rice for a balanced meal.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated gently.
