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.

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)

Description

This Ponzu Zucchini Stir Fry with Chicken is a quick and flavorful dish that combines tender chicken slices with crisp zucchini and a savory, slightly tangy sauce. It’s a perfect balance of umami, spice, and freshness, topped with sesame seeds for a delightful crunch. Enjoy this dish as a light main course or pair it with steamed rice for a complete meal.

Ingredients

Units Scale

For the Marinade:

1 lb. boneless, skinless chicken (thighs or breasts), cut into thin slices
1 1/2 teaspoons cornstarch
3 tablespoons ponzu soy sauce (or low-sodium soy/tamari)
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes
2 teaspoons oyster sauce

For the Sauce:

1 1/2 teaspoons cornstarch
3 tablespoons ponzu soy sauce (or low-sodium soy/tamari)
2 teaspoons oyster sauce
1/2 cup chicken stock
6 cloves garlic, minced or pressed
1 teaspoon chili crunch or chili crisp (optional or to taste)

For Stir-Frying:

2 medium zucchini, cut into semi-moon slices
1/2 white onion, diced
2 tablespoons oil
Sesame seeds, for garnish (optional)

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Instructions

Marinate the Chicken
In a medium bowl, whisk together 1 ½ teaspoons of cornstarch, 3 tablespoons of ponzu soy sauce, garlic powder, red pepper flakes, and 2 teaspoons of oyster sauce until the cornstarch dissolves. Add the sliced chicken to the marinade, ensuring every slice is evenly coated. Cover and marinate for at least 20 minutes, ideally for 2-3 hours in the refrigerator.
Prepare the Sauce
In a measuring cup or small bowl, combine the remaining 1 ½ teaspoons of cornstarch, 3 tablespoons ponzu soy sauce, 2 teaspoons oyster sauce, chicken stock, minced garlic, and chili crisp. Whisk the mixture until smooth and set aside.
Sauté the Vegetables
Heat a large wok over medium-high heat. Add 1 tablespoon of oil and toss in the zucchini and diced onions. Stir-fry for about 2 minutes, or until the zucchini and onions blister while maintaining their crispness. Transfer the vegetables to a plate and set aside.
Cook the Chicken
Add the remaining tablespoon of oil to the hot wok. Add the marinated chicken slices and stir-fry for 4-5 minutes, or until the chicken is almost fully cooked. Stir frequently to prevent sticking and ensure even cooking.
Combine with the Sauce and Veggies
Pour the prepared sauce over the chicken in the wok. Stir well to coat the chicken evenly, allowing the sauce to cook and thicken. Once thickened, return the sautéed vegetables to the wok and toss everything together. Cook for an additional 1-2 minutes until the ingredients are fully incorporated and heated through.
Serve and Garnish
Remove the wok from heat and serve the stir fry warm. For a complete meal, serve over white or brown rice. Garnish with sesame seeds if desired.

Notes

Ponzu Substitute: If ponzu isn’t available, low-sodium soy sauce mixed with a splash of citrus juice (lemon or lime) is a great alternative.
Vegetable Variations: You can add or substitute other vegetables like bell peppers, snap peas, or broccoli for variety.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet.
Chili Crisp: Adjust the chili crisp to your spice preference. Add more if you love it spicy or omit for a milder version.

Nutrition

Serving Size: 1 Serving
Calories: 210kcal
Sugar: 3g
Sodium: 600mg
Fat: 9g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 24g
Cholesterol: 75mg