There is something truly irresistible about the bright, tangy notes of ponzu combined with tender chicken and crisp zucchini. This Ponzu Zucchini Stir Fry with Chicken Recipe perfectly balances savory, citrusy, and slightly spicy flavors in a dish that comes together quickly but delivers on bold taste and satisfying texture. Whether you’re craving a weeknight dinner that feels fresh and exciting or a dish to impress family or friends, this stir fry is exactly what your kitchen needs. Its vibrant colors and punchy sauce make every bite a joy, and the best part? You’ll be slicing, tossing, and savoring it in just about 20 minutes.
Ingredients You’ll Need
Gathering simple but essential ingredients is the key to making this Ponzu Zucchini Stir Fry with Chicken Recipe shine. Each item contributes to the perfect harmony of flavor, texture, and color — from the zing of ponzu sauce to the tender bite of chicken and the fresh crunch of zucchini.
- Boneless, skinless chicken (1 lb, thighs or breasts): Choose your favorite cut for juicy protein with a delicate texture.
- Cornstarch (1 ½ teaspoons + 1 ½ teaspoons): Helps to thicken the sauce and gives the chicken a silky coating.
- Ponzu soy sauce (3 tablespoons + 3 tablespoons): The star of the dish, offering citrusy, tangy, and salty brightness.
- Garlic powder (½ teaspoon): Adds a subtle depth and warmth to the marinade.
- Red pepper flakes (¼ teaspoon): Provides a gentle kick of heat without overpowering.
- Oyster sauce (2 teaspoons + 2 teaspoons): Brings rich, umami flavor that rounds out the tanginess beautifully.
- Chicken stock (½ cup): Infuses the stir fry with moisture and extra savory notes.
- Garlic (6 cloves, minced or pressed): Fresh garlic offers a fragrant punch that wakes up the palate.
- Chili crunch or chili crisp (1 teaspoon, optional): For those who love an extra layer of texture and heat.
- Zucchini (2 medium, cut into semi-moon slices): Adds fresh crunch and vibrant green color that lightens the dish.
- White onion (½, diced): Brings subtle sweetness and a bit of crunch.
- Oil (2 tablespoons): Necessary for stir-frying and adding a nice sear to the chicken and veggies.
- Sesame seeds (optional, for garnish): A final touch of nutty flavor and visual appeal.
How to Make Ponzu Zucchini Stir Fry with Chicken Recipe
Step 1: Prepare the Chicken
Begin by slicing your chicken into thin strips to ensure quick, even cooking. Toss the chicken with 1 ½ teaspoons of cornstarch, 3 tablespoons of ponzu soy sauce, ½ teaspoon of garlic powder, and ¼ teaspoon of red pepper flakes. Let this marinade work its magic for about 10 minutes while you prep the vegetables. This step is crucial to infuse your chicken with flavor and help tenderize it for a juicy finish.
Step 2: Mix the Sauce
In a small bowl, combine 3 tablespoons of ponzu soy sauce, 2 teaspoons of oyster sauce, 1 ½ teaspoons of cornstarch, and ½ cup of chicken stock. Whisk these ingredients together until smooth. This sauce will become thick and glossy as it simmers, perfectly coating the chicken and zucchini so every bite bursts with flavor.
Step 3: Cook the Aromatics
Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat. Add the minced garlic and diced white onion, sautéing them until fragrant and translucent. This sets a fragrant base for your stir fry and helps layer in flavors that complement the ponzu beautifully.
Step 4: Stir-fry the Chicken
Add the marinated chicken to the pan and cook for about 4 to 5 minutes, stirring frequently. You want the chicken to cook through while getting a nice sear that locks in the juices. If you’re feeling adventurous, toss in the chili crunch or chili crisp at this point to introduce a lively crunch and spice.
Step 5: Add Zucchini and Sauce
Introduce the zucchini slices to the pan and stir-fry for 2 to 3 minutes until tender-crisp. Pour the prepared sauce over the chicken and zucchini, stirring continuously until the sauce thickens and clings to every bit of chicken and veggie. This is where the dish truly comes together, balancing tangy, savory, and slightly spicy notes in every mouthful.
How to Serve Ponzu Zucchini Stir Fry with Chicken Recipe
Garnishes
Sprinkle toasted sesame seeds on top for a subtle nutty flavor and charming visual appeal. Fresh chopped scallions or a small handful of chopped cilantro add a bright pop that complements the ponzu perfectly. A wedge of lime on the side can elevate the citrus notes even further for those who want extra zing.
Side Dishes
This stir fry shines alongside steamed jasmine rice or sticky rice, which soak up the flavorful sauce beautifully. For a low-carb option, serve it over cauliflower rice or alongside a simple cucumber salad for refreshing contrast. Light miso soup or a crisp green salad can also round out the meal without competing with the punchy flavors of the stir fry.
Creative Ways to Present
Serve this Ponzu Zucchini Stir Fry with Chicken Recipe in shallow bowls topped with your favorite garnishes to let guests customize their bites. For a fun twist, pile the stir fry onto lettuce cups or inside warm tortillas for a fusion-style handheld treat. Even noodle bowls make a fantastic canvas for this sauce and protein-packed dish, transforming it into a weeknight favorite with flair.
Make Ahead and Storage
Storing Leftovers
Store any leftover stir fry in an airtight container in the refrigerator for up to 3 days. The zucchini may soften slightly but will still taste delicious. Make sure to cool the food to room temperature before covering to maintain the best texture.
Freezing
This dish freezes well, though the zucchini texture changes a bit after thawing. Package in a freezer-safe container or heavy-duty zip-top bag for up to 2 months. Thaw overnight in the fridge before reheating gently to preserve the chicken’s tenderness and sauce thickness.
Reheating
Reheat your Ponzu Zucchini Stir Fry with Chicken Recipe in a skillet over medium heat, adding a splash of water or broth if needed to loosen the sauce. Avoid microwaving if possible to keep the chicken juicy and the zucchini crisp. Stir often to heat evenly and maintain the vibrant flavors.
FAQs
Can I use other vegetables instead of zucchini?
Absolutely! Bell peppers, snap peas, or broccoli work wonderfully in this dish, offering different textures and a variety of colors that complement the ponzu sauce just as well.
What if I don’t have ponzu sauce on hand?
You can substitute with low-sodium soy sauce mixed with a bit of lemon or lime juice to mimic the citrus brightness. Tamari also works well for a gluten-free option.
Is this recipe spicy? Can I adjust the heat?
The recipe has a mild kick thanks to the red pepper flakes and optional chili crisp. Feel free to omit or increase these elements based on your heat preference for a more customized bite.
Can I make this dish vegetarian or vegan?
Yes! Replace the chicken with firm tofu or tempeh and swap chicken stock for vegetable broth. The ponzu and oyster sauce (or a vegan alternative like mushroom sauce) keep the umami and tang alive.
How can I make the chicken more tender?
Marinating the chicken in ponzu and cornstarch helps tenderize it, but you can also slice the meat against the grain for maximum tenderness and a velvety bite.
Final Thoughts
I promise you, once you try this Ponzu Zucchini Stir Fry with Chicken Recipe, it will become a go-to in your dinner rotation. It’s fast, flavorful, and brings a delightful mix of textures and tastes that feel both fresh and comforting. Give this recipe a whirl and watch how easily it wins over your family or friends with every bright, savory, and satisfying bite.
Print
Ponzu Zucchini Stir Fry with Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Description
This Ponzu Zucchini Stir Fry with Chicken is a quick and flavorful weeknight dinner featuring tender slices of chicken and fresh zucchini stir-fried in a savory ponzu soy sauce blend. With a hint of garlic, a touch of chili crunch for spice, and a sprinkle of sesame seeds, this dish offers a perfect balance of tangy, spicy, and umami flavors, all ready in just 20 minutes.
Ingredients
Chicken Marinade
- 1 lb. boneless, skinless chicken thighs or breasts, thinly sliced
- 1 ½ teaspoons cornstarch
- 3 tablespoons ponzu soy sauce (or low-sodium soy/tamari)
- ½ teaspoon garlic powder
- ¼ teaspoon red pepper flakes
- 2 teaspoons oyster sauce
Stir Fry Sauce
- 1 ½ teaspoons cornstarch
- 3 tablespoons ponzu soy sauce (or low-sodium soy/tamari)
- 2 teaspoons oyster sauce
- ½ cup chicken stock
Vegetables and Aromatics
- 6 cloves garlic, minced or pressed
- 1 teaspoon chili crunch or chili crisp (optional, to taste)
- 2 medium zucchinis, cut into semi-moon slices
- ½ white onion, diced
Other
- 2 tablespoons oil (vegetable or canola oil recommended for stir frying)
- Sesame seeds, for garnish (optional)
Instructions
- Marinate the Chicken: In a medium bowl, combine the thinly sliced chicken with 1 ½ teaspoons cornstarch, 3 tablespoons ponzu soy sauce, garlic powder, red pepper flakes, and 2 teaspoons oyster sauce. Mix thoroughly and let it marinate for at least 5 minutes while preparing other ingredients.
- Prepare the Stir Fry Sauce: In a small bowl, whisk together 1 ½ teaspoons cornstarch, 3 tablespoons ponzu soy sauce, 2 teaspoons oyster sauce, and ½ cup chicken stock until the cornstarch is fully dissolved. Set aside.
- Heat the Oil and Aromatics: Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat. Add the minced garlic and optional chili crunch; stir-fry for about 30 seconds until fragrant but not burned.
- Cook the Chicken: Add the marinated chicken slices to the skillet and stir-fry for about 3-4 minutes until they are mostly cooked through and beginning to brown.
- Add the Vegetables: Add the sliced zucchini and diced white onion to the skillet. Stir-fry together with the chicken for 3-4 minutes until the vegetables become tender-crisp.
- Finish with Sauce: Give the prepared stir fry sauce a quick stir and pour it into the skillet. Continue to cook and stir for another 1-2 minutes until the sauce thickens and coats the chicken and vegetables evenly.
- Serve: Remove from heat and transfer to serving plates. Garnish with toasted sesame seeds if desired. Serve immediately with steamed rice or noodles for a complete meal.
Notes
- You can substitute chicken breast with chicken thighs for a juicier texture.
- Adjust red pepper flakes and chili crunch according to your preferred spice level.
- For a gluten-free version, use tamari and a gluten-free oyster sauce alternative.
- Make sure to slice the zucchini and chicken uniformly to ensure even cooking.
- This recipe can be doubled easily to serve larger groups.
