Description
This Ponzu Zucchini Stir Fry with Chicken is a flavorful and quick dish perfect for a healthy weeknight dinner. Tender slices of chicken are stir-fried with zucchini and onions in a tangy ponzu and oyster sauce blend, enhanced with garlic, a touch of chili crunch, and garnished with sesame seeds for a delightful crunch. Ready in just 20 minutes, it brings a delicious Asian-inspired taste to your table.
Ingredients
Scale
Protein
- 1 lb. boneless, skinless chicken (thighs or breasts), cut into thin slices
Sauces & Seasonings
- 3 tablespoons ponzu soy sauce (or low-sodium soy/tamari)
- 2 teaspoons oyster sauce
- ½ teaspoon garlic powder
- ¼ teaspoon red pepper flakes
- 6 cloves garlic, minced or pressed
- 1 teaspoon chili crunch or chili crisp (optional or to taste)
- 1 ½ teaspoons cornstarch
- ½ cup chicken stock
Vegetables
- 2 medium zucchini, cut into semi-moon slices
- ½ white onion, diced
Other
- 2 tablespoons oil
- Sesame seeds, for garnish (optional)
Instructions
- Prepare the chicken: In a bowl, toss the thinly sliced chicken with 1 ½ teaspoons cornstarch, 3 tablespoons ponzu soy sauce, garlic powder, and red pepper flakes. Allow it to marinate for about 5 minutes to absorb the flavors.
- Mix the sauce: In a separate small bowl, combine the oyster sauce, the remaining 1 ½ teaspoons cornstarch, 3 tablespoons ponzu soy sauce, 2 teaspoons oyster sauce, and chicken stock. Stir well until the cornstarch is dissolved.
- Sauté aromatics: Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat. Add the minced garlic and sauté briefly until fragrant, about 30 seconds. If you like, add the chili crunch for extra heat and flavor.
- Cook the chicken: Add the marinated chicken to the skillet and stir-fry until it is mostly cooked through, about 4-5 minutes, stirring frequently.
- Add vegetables: Add the diced white onion and sliced zucchini to the skillet with the chicken. Stir-fry everything together for another 3-4 minutes until the vegetables are just tender but still crisp.
- Combine and thicken: Pour the prepared sauce over the chicken and vegetables. Stir well to combine and cook for an additional 1-2 minutes, allowing the sauce to thicken and coat the ingredients evenly.
- Garnish and serve: Remove from heat, garnish with sesame seeds if desired, and serve immediately over steamed rice or noodles for a complete meal.
Notes
- You can use either chicken breasts or thighs depending on your preference; thighs offer more juiciness.
- For a gluten-free version, substitute tamari or a gluten-free soy sauce and ensure oyster sauce is gluten-free or omitted.
- The chili crunch is optional but adds a nice spicy kick. Adjust to your heat tolerance.
- Serve with steamed jasmine or basmati rice for a balanced meal.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated gently.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
