If you’re on the lookout for a dish that’s bursting with vibrant flavors and comes together in just about 20 minutes, the Ponzu Zucchini Stir Fry with Chicken Recipe is your new best friend. This stir fry wraps juicy, tender chicken slices and crisp-tender zucchini in a zesty ponzu sauce that brings a perfect balance of citrusy tang, savory depth, and subtle heat. It’s the kind of dish that feels both fresh and comforting, letting you enjoy a quick meal without sacrificing taste or nutrition. Once you try it, this recipe will become a go-to for busy weeknights or whenever you need a flavorful boost.
Ingredients You’ll Need
The magic of the Ponzu Zucchini Stir Fry with Chicken Recipe lies in its simple yet thoughtful ingredients. Each element plays a crucial role — from the tender chicken providing protein to the zucchini adding a gentle crunch and fresh color. The ponzu soy sauce and oyster sauce collaborate to create that deep, umami-packed sauce, while garlic and chili crunch bring fragrant heat and complexity.
- 1 lb. boneless, skinless chicken (thighs or breasts), thinly sliced: Thighs stay juicy, breasts are lean — both work beautifully here.
- 1 ½ teaspoons cornstarch: Helps thicken the sauce and gives the chicken a nice, glossy glaze.
- 3 tablespoons ponzu soy sauce (or low-sodium soy/tamari): The star sauce with citrusy brightness and salty umami.
- ½ teaspoon garlic powder: Adds a gentle garlic flavor without overpowering.
- ¼ teaspoon red pepper flakes: Gives just a hint of warmth; adjust to taste.
- 2 teaspoons oyster sauce: Intensifies savory notes and elevates the sauce’s richness.
- ½ cup chicken stock: Provides moisture and helps develop a silky sauce texture.
- 6 cloves garlic, minced or pressed: Fresh garlic amps up the flavor with a fragrant punch.
- 1 teaspoon chili crunch or chili crisp (optional): Perfect for adding a satisfying crunch and chili heat if you like it spicy.
- 2 medium zucchini, sliced into semi-moons: Bright green, crisp vegetables that soak up the sauce wonderfully.
- ½ white onion, diced: Adds sweetness and contrast to the stir fry.
- 2 tablespoons oil: For cooking; neutral oil or sesame oil works well.
- Sesame seeds (optional): A final sprinkle for visual appeal and a nutty crunch.
How to Make Ponzu Zucchini Stir Fry with Chicken Recipe
Step 1: Marinate the Chicken
Start by combining the sliced chicken with 1 ½ teaspoons cornstarch, 3 tablespoons ponzu soy sauce, garlic powder, red pepper flakes, and 2 teaspoons oyster sauce. This marinade is quick but infuses the chicken with flavor and ensures it stays tender. Let it rest for at least 5 minutes while you prep the veggies.
Step 2: Prepare the Sauce Mix
In a small bowl, whisk together the remaining ponzu soy sauce, oyster sauce, chicken stock, and cornstarch. This mixture becomes the flavorful, glossy sauce that will coat every bite of your stir fry — thick and luscious but light enough to let the natural flavors shine.
Step 3: Cook the Chicken
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the marinated chicken slices in a single layer and cook without stirring for about 2 minutes to get a nice sear. Stir and cook another minute or so until the chicken is golden and almost cooked through. Remove from the pan and set aside to keep warm.
Step 4: Sauté the Vegetables
Add the remaining tablespoon of oil to the pan. Toss in the diced onions and minced garlic, stirring until fragrant and beginning to soften, about 1 minute. Then add the zucchini slices, stirring frequently until they’re tender but still have a bit of bite — about 3 to 4 minutes. If you’re using chili crunch, stir it in now to let those spicy, crunchy bits mingle with the veggies.
Step 5: Combine and Finish the Stir Fry
Return the chicken to the pan and pour in the sauce mixture. Stir everything together quickly as the sauce thickens and coats the chicken and vegetables beautifully. Make sure everything is heated through and glossy, then remove from heat. This final step locks in all the vibrant flavors of the Ponzu Zucchini Stir Fry with Chicken Recipe.
How to Serve Ponzu Zucchini Stir Fry with Chicken Recipe
Garnishes
Sprinkle toasted sesame seeds on top for a simple yet elegant garnish that adds a nutty flavor and subtle crunch. If you’re feeling adventurous, fresh chopped scallions or a drizzle of extra ponzu sauce can brighten each bite even more.
Side Dishes
This stir fry shines on its own but also pairs perfectly with steamed jasmine or basmati rice to soak up the flavorful sauce. For a lower-carb option, cauliflower rice or even a bed of wilted greens work beautifully alongside to keep things light and fresh.
Creative Ways to Present
Serve your Ponzu Zucchini Stir Fry with Chicken Recipe in colorful bowls to highlight the vibrant greens and golden chicken. Offering chopsticks or small forks adds a fun, communal feel to the meal. Another fun idea is to wrap the stir fry in lettuce cups for a crunchy, handheld delight that’s perfect for casual gatherings.
Make Ahead and Storage
Storing Leftovers
After your meal, let the stir fry cool completely before transferring it to an airtight container. Stored in the refrigerator, it stays fresh for up to 3 days. The zucchini will release some moisture over time, so giving it a quick stir before reheating helps recombine the sauce.
Freezing
While the texture of zucchini can soften after freezing, you can freeze portions of the cooked chicken with sauce in a freezer-safe container for up to 2 months. Thaw overnight in the fridge for best results. When ready to eat, add fresh sautéed zucchini or other veggies to revive that crispness.
Reheating
Reheat your Ponzu Zucchini Stir Fry with Chicken Recipe gently in a skillet over medium heat to avoid drying out the chicken. If needed, splash in a little water or chicken stock to loosen up the sauce. Microwave works too, but stirring halfway through prevents hot spots.
FAQs
Can I use chicken breasts instead of thighs in this recipe?
Yes, both chicken breasts and thighs work well. Thighs tend to be juicier and more forgiving during cooking, but breasts are a leaner option. Just be careful not to overcook breasts to maintain tenderness.
What can I substitute if I don’t have ponzu sauce?
If ponzu sauce isn’t available, mixing soy sauce with a squeeze of fresh lemon or lime juice is a great homemade alternative. This replicates ponzu’s citrusy brightness combined with savory notes.
Is chili crunch necessary for the stir fry?
Not at all! Chili crunch adds a wonderful spicy crunch that many enjoy, but you can omit it or substitute with your favorite hot sauce if you prefer less heat or don’t have it on hand.
How can I make this dish vegetarian or vegan?
To make a plant-based version, swap the chicken for firm tofu or tempeh and use vegetable stock in place of chicken stock. Make sure your oyster sauce is vegetarian or replace it with mushroom sauce for a similar umami boost.
Can I add other vegetables to the Ponzu Zucchini Stir Fry with Chicken Recipe?
Absolutely! Bell peppers, snap peas, mushrooms, or carrots make great additions. Just add them at the appropriate step based on their cooking times to keep everything crisp and flavorful.
Final Thoughts
You really can’t go wrong with the Ponzu Zucchini Stir Fry with Chicken Recipe. It’s a vibrant, quick, and satisfying dish that balances fresh vegetables, tender chicken, and a sauce bursting with bright and savory notes. Whether you’re cooking for yourself or friends, this recipe is sure to become a favorite, making weeknight dinners something to look forward to. Give it a try, and I promise it will brighten your week with every 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 Dish
- Method: Stovetop
- Cuisine: Japanese-inspired
Description
This Ponzu Zucchini Stir Fry with Chicken is a quick and flavorful weeknight meal featuring tender chicken slices and fresh zucchini cooked in a savory ponzu and oyster sauce blend with a hint of spice. Ready in just 20 minutes, it’s a delightful combination of tangy, savory, and mildly spicy flavors perfect for a healthy dinner.
Ingredients
Protein Marinade
- 1 lb. boneless, skinless chicken (thighs or breasts), cut into thin slices
- 1 ½ teaspoons cornstarch
- 3 tablespoons ponzu soy sauce (or low-sodium soy/tamari)
- ½ teaspoon garlic powder
- ¼ teaspoon red pepper flakes
Sauce Mix
- 2 teaspoons oyster sauce
- 1 ½ teaspoons cornstarch
- 3 tablespoons ponzu soy sauce (or low-sodium soy/tamari)
- 2 teaspoons oyster sauce
- ½ cup chicken stock
- 6 cloves garlic, minced or pressed
- 1 teaspoon chili crunch or chili crisp (optional or to taste)
Vegetables & Garnish
- 2 medium zucchini, cut into semi-moon slices
- ½ white onion, diced
- 2 tablespoons oil
- Sesame seeds, for garnish (optional)
Instructions
- Prepare the Chicken Marinade: In a medium bowl, combine the sliced chicken with 1 ½ teaspoons cornstarch, 3 tablespoons ponzu soy sauce, garlic powder, and red pepper flakes. Mix thoroughly and set aside to marinate for about 5 minutes while preparing other ingredients.
- Mix the Stir Fry Sauce: In a small bowl, whisk together 2 teaspoons oyster sauce, 1 ½ teaspoons cornstarch, 3 tablespoons ponzu soy sauce, 2 teaspoons oyster sauce, and chicken stock. Stir well and set aside.
- Heat the Oil and Sauté Aromatics: In a large skillet or wok, heat 2 tablespoons of oil over medium-high heat. Add the minced garlic and diced onion, sautéing until fragrant and translucent, about 1-2 minutes.
- Cook the Chicken: Add the marinated chicken slices to the skillet in a single layer. Stir-fry until the chicken is just cooked through and starts to brown slightly, about 4-5 minutes.
- Add Zucchini and Sauce: Add the sliced zucchini to the skillet and pour in the prepared sauce mixture. Stir well to combine all ingredients.
- Simmer and Thicken Sauce: Cook for an additional 3-4 minutes, stirring occasionally, until the zucchini is tender but still crisp and the sauce has thickened to coat the chicken and vegetables nicely.
- Add Optional Chili Crunch: Stir in 1 teaspoon of chili crunch or chili crisp to taste for a touch of heat and texture, if desired.
- Serve and Garnish: Remove from heat and sprinkle with sesame seeds for garnish. Serve immediately over steamed rice or noodles if preferred.
Notes
- You can substitute chicken thighs with chicken breasts depending on preference.
- If you prefer a vegetarian version, substitute chicken with firm tofu and use vegetable broth instead of chicken stock.
- Adjust the amount of chili crunch based on spice tolerance.
- For a gluten-free option, ensure using tamari instead of soy sauce and gluten-free oyster sauce.
- Serve with steamed rice or noodles to make it a complete meal.
