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
Scale
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.
