Why Make This Recipe
Ponzu Zucchini Stir Fry with Chicken is a delicious and quick meal that brings together fresh vegetables and tender chicken in a flavorful sauce. This stir-fry is not only simple to make, but it also highlights the bright, citrusy taste of ponzu sauce, elevating your everyday dinner. It’s a great way to incorporate healthy ingredients into your diet while satisfying your taste buds!
How to Make Ponzu Zucchini Stir Fry with Chicken
Ingredients:
- 1 lb boneless skinless chicken cut into thin slices
- 2 medium zucchini cut into semi-moon slices
- 1/2 white onion diced
- 1 tablespoon cornstarch divided
- 6 tablespoons ponzu soy sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes
- 4 teaspoons oyster sauce
- 1/2 cup chicken stock
- 6 cloves garlic minced or pressed
- 1 teaspoon chili crunch or chili crisp
- 2 tablespoons oil
- Sesame seeds for garnish (optional)
Directions:
-
Marinate: In a bowl, combine 1/2 teaspoon cornstarch, 3 tablespoons ponzu, garlic powder, red pepper flakes, and 2 teaspoons oyster sauce. Stir until the cornstarch dissolves. Add the chicken and let it marinate for at least 20 minutes, ideally 2-3 hours in the fridge.
-
Sauce: In a measuring cup, mix the remaining 1/2 teaspoon cornstarch, 3 tablespoons ponzu, 2 teaspoons oyster sauce, 1/2 cup chicken stock, pressed garlic, and chili crisp. Whisk to combine and set aside.
-
Saute: Heat a large wok over medium-high heat. Add 1 tablespoon of oil and sauté the zucchini and onions until they blister. Remove them to a plate.
-
Stir Fry: In the same wok, add the remaining tablespoon of oil, add the chicken, and sauté for 4-5 minutes or until almost done. Stir and pour the sauce over the chicken. Toss to combine, then add the veggies back in, coating everything well. Remove from heat and serve warm with rice topped with sesame seeds.
How to Serve Ponzu Zucchini Stir Fry with Chicken
Serve this delicious stir fry warm over a bed of rice for a filling meal. You can also enjoy it on its own for a lighter option. Sprinkle some sesame seeds on top for added crunch and flavor before serving.
How to Store Ponzu Zucchini Stir Fry with Chicken
To store leftovers, let the stir fry cool completely. Place it in an airtight container and keep it in the refrigerator. It will stay fresh for up to 3 days. You can reheat it in a pan over low heat or in the microwave until warm.
Tips to Make Ponzu Zucchini Stir Fry with Chicken
- For added flavor, you can marinate the chicken overnight.
- Feel free to mix in other vegetables, like bell peppers or snap peas, for more variety.
- Adjust the red pepper flakes if you want to make it milder or spicier.
Variation
You can replace chicken with shrimp or tofu for a different protein option. For a vegetarian version, skip the meat and use more vegetables, and perhaps some tempeh for protein.
FAQs
1. Can I use other sauces instead of ponzu?
Yes, you can use soy sauce or teriyaki sauce for a different flavor, though ponzu adds a citrusy kick.
2. Is this recipe gluten-free?
To make this gluten-free, use gluten-free soy sauce instead of regular ponzu sauce.
3. Can I prepare the vegetables in advance?
Absolutely! You can chop the vegetables a day ahead and store them in the fridge until you are ready to cook.
Ponzu Zucchini Stir Fry with Chicken
Ingredients
For the Chicken Marinade
- 1 lb boneless skinless chicken cut into thin slices
- 1/2 teaspoon cornstarch for marinating
- 3 tablespoons ponzu soy sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes adjust for spice level
- 2 teaspoons oyster sauce
For the Sauce
- 1/2 teaspoon cornstarch remaining for sauce
- 3 tablespoons ponzu soy sauce remaining for sauce
- 2 teaspoons oyster sauce remaining for sauce
- 1/2 cup chicken stock
- 6 cloves garlic, minced or pressed
- 1 teaspoon chili crunch or chili crisp
For the Stir Fry
- 2 medium zucchini, cut into semi-moon slices
- 1/2 white onion diced
- 2 tablespoons oil
- 1/4 cup sesame seeds for garnish, optional
Instructions
Marinate
- In a bowl, combine 1/2 teaspoon cornstarch, 3 tablespoons ponzu, garlic powder, red pepper flakes, and 2 teaspoons oyster sauce. Stir until the cornstarch dissolves. Add the chicken and let it marinate for at least 20 minutes, ideally 2-3 hours in the fridge.
Prepare Sauce
- In a measuring cup, mix the remaining 1/2 teaspoon cornstarch, 3 tablespoons ponzu, 2 teaspoons oyster sauce, 1/2 cup chicken stock, pressed garlic, and chili crisp. Whisk to combine and set aside.
Saute Vegetables
- Heat a large wok over medium-high heat. Add 1 tablespoon of oil and sauté the zucchini and onions until they blister. Remove them to a plate.
Stir Fry Chicken
- In the same wok, add the remaining tablespoon of oil, then add the chicken and sauté for 4-5 minutes or until almost done.
- Stir and pour the sauce over the chicken. Toss to combine, then add the veggies back in, coating everything well.
- Remove from heat and serve warm over rice topped with sesame seeds.