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
Scale
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.
