Ponzu Zucchini Stir Fry with Chicken Recipe

Name: Ponzu Zucchini Stir Fry with Chicken Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Asian
Ingredients: 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; 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); 2 medium zucchini, cut into semi-moon slices; ½ white onion, diced; 2 tablespoons oil; Sesame seeds, for garnish (optional)

This Ponzu Zucchini Stir Fry with Chicken is a weeknight dinner game-changer! Ready in just 20 minutes of active cooking time, this vibrant dish combines tender chicken, crisp zucchini, and a tangy-savory ponzu sauce that creates the perfect balance of flavors. The quick marinade infuses the chicken with amazing depth, while the sizzling stir-fry technique keeps vegetables bright and fresh. It’s the perfect solution when you’re craving something satisfying yet light that doesn’t require hours in the kitchen.

Why You’ll Love This Recipe

Lightning Fast: From prep to plate in about 20 minutes of active cooking time – perfect for those busy weeknights when you need dinner on the table quickly.
Packed with Flavor: The combination of ponzu, garlic, and chili crisp creates layers of umami goodness that taste like they took hours to develop.
Healthy and Balanced: Lean protein paired with fresh vegetables makes for a nutritious meal that satisfies without weighing you down.
Customizable: Easy to adjust the heat level, protein choice, or vegetables based on what you have on hand or your family’s preferences.

Ingredients You’ll Need

Chicken: Provides lean protein and takes on the flavors of the marinade beautifully. Thighs offer more flavor, while breasts are leaner – both work wonderfully!
Zucchini: The star vegetable that stays bright green and slightly crisp, absorbing the delicious sauce while adding freshness.
White onion: Adds sweetness and depth when cooked, creating an essential flavor foundation.
Cornstarch: Acts as a thickener for both the marinade and sauce, helping them cling perfectly to the chicken and vegetables.
Ponzu soy sauce: The tangy citrus-infused sauce that gives this dish its signature bright flavor. Regular soy sauce works too, but you’ll miss that lovely citrus note.
Garlic powder: Provides consistent garlic flavor in the marinade without burning.
Red pepper flakes: Adds a pleasant background heat that enhances rather than overwhelms.
Oyster sauce: The secret weapon for instant umami depth – a little goes a long way!
Chicken stock: Creates the base for the sauce while adding more savory notes.
Fresh garlic: Adds pungent aromatic flavor that blooms beautifully in the hot wok.
Chili crunch/crisp: Provides texture, complexity, and adjustable heat – one of those “secret ingredients” that makes people wonder what makes this dish so special.
Oil: For cooking at high heat – use something with a high smoke point like avocado or peanut oil.
Sesame seeds: Optional garnish that adds a nutty flavor and lovely presentation.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Protein Swaps

Try this stir fry with thinly sliced beef, pork, or even firm tofu instead of chicken. For seafood lovers, shrimp works beautifully and cooks even faster!

Vegetable Mix-Ins

Feel free to add or substitute other quick-cooking vegetables like bell peppers, snow peas, broccoli florets, or mushrooms. Just maintain the same total volume of vegetables for balanced sauce coverage.

Flavor Twists

For a Thai-inspired version, add a tablespoon of peanut butter to the sauce and finish with fresh lime and cilantro. For more citrus punch, add a teaspoon of orange or lemon zest to the sauce.

Heat Level

Adjust the chili crisp amount based on your spice tolerance. For a milder version, reduce to just 1/2 teaspoon, or kick it up to 2 teaspoons if you love heat.

How to Make Ponzu Zucchini Stir Fry with Chicken

Step 1: Marinate the Chicken

In a medium bowl, whisk together 1 1/2 teaspoons cornstarch, 3 tablespoons ponzu sauce, garlic powder, red pepper flakes, and 2 teaspoons oyster sauce until smooth. Add your thinly sliced chicken, toss to coat evenly, and let it marinate for at least 20 minutes. If you can plan ahead, 2-3 hours in the refrigerator will give you even more flavorful results.

Step 2: Prepare the Sauce

While the chicken marinates, make your stir-fry sauce. In a measuring cup or small bowl, combine the remaining 1 1/2 teaspoons cornstarch, 3 tablespoons ponzu sauce, 2 teaspoons oyster sauce, chicken stock, minced garlic, and chili crisp. Whisk until well blended and set aside.

Step 3: Cook the Vegetables

Heat a large wok or skillet over medium-high heat until very hot. Add 1 tablespoon of oil and swirl to coat. Quickly add the zucchini and onions, tossing frequently. Cook for just 1-2 minutes until they begin to blister but still maintain their vibrant color and slight crispness. Transfer to a clean plate.

Step 4: Stir Fry the Chicken

Return the wok to heat and add the remaining tablespoon of oil. Add the marinated chicken in a single layer and let it sear for about 30 seconds before stirring. Continue cooking for 4-5 minutes until the chicken is nearly cooked through.

Step 5: Combine and Finish

Pour the prepared sauce over the chicken and stir immediately as it begins to bubble and thicken. When the sauce has thickened slightly (about 30 seconds), add the cooked vegetables back to the wok. Toss everything together for another 30-60 seconds until well coated and heated through.

Step 6: Serve

Transfer to a serving dish or individual plates, sprinkle with sesame seeds if desired, and serve immediately with rice.

Pro Tips for Making the Recipe

Prep Everything First: Stir-frying happens fast! Have all ingredients chopped, measured, and ready before heating your wok.
Hot Wok, Cold Oil: Make sure your wok is properly heated before adding oil – this prevents sticking and promotes that signature “wok hei” flavor.
Don’t Overcrowd: If doubling the recipe, cook in batches. A crowded wok steams rather than sears.
Protein Trick: Slice chicken against the grain while it’s still slightly frozen for easier, thinner cuts.
Sauce Consistency: If your sauce gets too thick, add a splash of chicken stock. If it’s too thin, let it simmer a bit longer.

How to Serve

Perfect Pairings

Serve this stir fry over steamed jasmine rice to soak up the delicious sauce. For a lower-carb option, cauliflower rice works wonderfully too.

Sides That Complement

A simple cucumber salad with rice vinegar makes a refreshing side. For a more substantial meal, add some vegetable spring rolls or a light miso soup to start.

Garnish Options

Beyond sesame seeds, try adding sliced green onions, a squeeze of fresh lime, or a handful of chopped cilantro right before serving for an extra pop of freshness.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually develop nicely overnight, though the zucchini will soften.

Meal Prep Options

This dish is perfect for meal prep! You can marinate the chicken up to 24 hours in advance. You can also pre-chop all vegetables and store them in the refrigerator, and mix the sauce ahead of time (store separately).

Reheating

Reheat leftovers in a skillet over medium heat with a splash of water to revive the sauce. Microwave reheating works too, but use 70% power and cover with a damp paper towel to prevent the chicken from drying out.

FAQs

Can I use regular soy sauce instead of ponzu?

Absolutely! If using regular soy sauce, add a squeeze of fresh lemon or lime juice (about 1 tablespoon) to replicate ponzu’s citrus notes. This maintains the brightness that makes this dish special.

My sauce isn’t thickening properly – what went wrong?

The most common issue is not letting your sauce come to a full simmer. Make sure your wok is hot enough when you add the sauce. If it’s still too thin, mix 1/2 teaspoon cornstarch with 1 tablespoon cold water and stir this slurry into the sauce.

Can I make this vegetarian?

Definitely! Replace the chicken with extra-firm tofu (pressed and cubed) or tempeh, and substitute vegetable broth for chicken stock. For the oyster sauce, look for vegetarian “stir-fry sauce” or mushroom-based oyster sauce alternatives at Asian markets.

How do I prevent my zucchini from getting mushy?

The key is high heat and short cooking time. Make sure your wok is very hot before adding the zucchini, and don’t cook it longer than 2 minutes. Cutting slightly thicker slices (about 1/4 inch) also helps maintain some crispness.

Final Thoughts

This Ponzu Zucchini Stir Fry with Chicken brings restaurant-quality flavor to your kitchen with minimal effort. The bright, tangy sauce combined with perfectly cooked vegetables and tender chicken creates a meal that feels special enough for company but easy enough for a Tuesday night. Give yourself permission to adjust the recipe to your taste – cooking should be fun and flexible! I hope this becomes a go-to recipe in your dinner rotation that brings both satisfaction and simplicity to your busy life.