Ponzu Zucchini Stir Fry with Chicken Recipe
Get ready to fall in love with a weeknight dinner that’s as vibrant as it is delicious: Ponzu Zucchini Stir Fry with Chicken. This dish bursts with fresh veggies, lean chicken, and a citrusy soy-based sauce that brings everything together in just thirty minutes. Each bite is a perfect balance of savory, tangy, and sweet, making it ideal for busy nights or when you need a healthy, satisfying meal. Whether you’re a stir-fry enthusiast or just looking for new ways to enjoy zucchini, Ponzu Zucchini Stir Fry with Chicken is sure to become a staple at your table.
Ingredients You’ll Need
Ingredients You’ll Need
One of the things I adore about Ponzu Zucchini Stir Fry with Chicken is how each ingredient plays its own important role. Gather just a handful of kitchen basics and a few fresh veggies, and you’re on your way to a meal that’s loaded with color, texture, and irresistible flavor.
- Chicken breast: Thinly sliced for quick, even cooking and juicy, tender bites.
- Cornstarch: Gives the chicken a light, crisp coating and helps the sauce cling beautifully.
- Vegetable oil: Neutral flavor that’s perfect for high-heat stir-frying.
- Zucchini: Adds freshness and a touch of sweetness; slice it so it stays slightly crisp.
- Red bell pepper: Brings gorgeous color and a subtle crunch to the mix.
- Green onions: Lend a mild, aromatic bite and brighten up the whole dish.
- Garlic: Essential for depth and that classic stir-fry aroma.
- Fresh ginger: Grated for a spicy, fragrant kick that wakes up the flavors.
- Ponzu sauce: The star ingredient — a zesty, citrusy soy sauce that ties everything together.
- Soy sauce: Adds umami and rounds out the flavor of the ponzu.
- Sesame oil: Just a dash for nutty, toasty undertones.
- Honey (optional): Balances the tang with a touch of sweetness if you like.
- Toasted sesame seeds: For garnish and a lovely bit of crunch.
- Cooked rice: The perfect base to soak up all that delicious sauce.
How to Make Ponzu Zucchini Stir Fry with Chicken
Step 1: Prep and Coat the Chicken
Start by slicing your chicken breast nice and thin — this helps it cook quickly and stay tender. Toss those slices in a bowl with the cornstarch until they’re evenly coated. This simple step is the secret to getting that irresistible, lightly crisp texture that makes every bite of Ponzu Zucchini Stir Fry with Chicken so satisfying.
Step 2: Sear the Chicken
Heat up a tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once shimmering, add the chicken pieces in a single layer. Let them cook undisturbed for a couple of minutes to get golden, then stir and continue cooking until all sides are cooked through — about 4 to 5 minutes total. Move the chicken to a plate and set aside; it’s about to make a flavorful comeback!
Step 3: Sauté the Aromatics
Add your remaining tablespoon of oil to the pan, then stir in the garlic, ginger, and green onions. Cook for just 30 seconds, stirring constantly, until everything becomes incredibly fragrant — this is where the magic starts! Don’t let them brown; you want just enough heat to wake up their flavors.
Step 4: Stir Fry the Veggies
Toss in the zucchini and red bell pepper, and crank up the stir-fry action. Keep the veggies moving for 4 to 5 minutes, letting them turn bright and just-tender, but still with a satisfying crunch. This keeps the Ponzu Zucchini Stir Fry with Chicken fresh and full of texture.
Step 5: Bring it All Together
Return the cooked chicken to the skillet. Pour in the ponzu sauce, soy sauce, sesame oil, and honey (if you’re feeling a little sweet). Give everything a good toss so the sauce coats every piece. Cook for another 1 to 2 minutes, just until everything’s heated through and glossy. Sprinkle with toasted sesame seeds and get ready to dig in!
How to Serve Ponzu Zucchini Stir Fry with Chicken
Garnishes
A sprinkle of toasted sesame seeds is a must — they add that subtle crunch and nutty aroma, making each bite pop. For extra color and freshness, toss on some sliced green onions or a handful of chopped cilantro. If you like a little heat, a pinch of crushed red pepper or a drizzle of chili oil is fantastic with Ponzu Zucchini Stir Fry with Chicken.
Side Dishes
Fluffy white rice is the classic partner for soaking up the savory, tangy sauce, but you can also try jasmine rice or brown rice for a wholesome twist. Steamed edamame, a crisp Asian slaw, or a simple miso soup round out the meal beautifully. Ponzu Zucchini Stir Fry with Chicken also pairs perfectly with soba noodles if you’re in the mood for something different.
Creative Ways to Present
Serve Ponzu Zucchini Stir Fry with Chicken family-style in a big, colorful bowl for a relaxed dinner, or plate it individually with a neat mound of rice and a sprinkle of microgreens for an elegant touch. You can even spoon the stir fry into lettuce cups for a fun, hand-held appetizer at parties or gatherings!
Make Ahead and Storage
Storing Leftovers
If you have extras, Ponzu Zucchini Stir Fry with Chicken stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually meld and deepen a bit, making leftovers just as crave-worthy for lunch the next day.
Freezing
While you can freeze this dish, keep in mind that zucchini tends to soften after thawing. If you don’t mind a slightly softer veggie texture, portion out the cooled stir fry into freezer-safe containers and freeze for up to 2 months.
Reheating
To reheat, simply warm the stir fry in a skillet over medium heat until piping hot, adding a splash of water or extra ponzu sauce if needed to loosen things up. You can also microwave individual portions, but a quick toss in the pan keeps everything tasting fresh and lively.
FAQs
Can I use chicken thighs instead of chicken breast?
Absolutely! Chicken thighs are a fantastic option for Ponzu Zucchini Stir Fry with Chicken, bringing a bit more juiciness and flavor. Slice them thinly just like the breast for quick, even cooking.
Is this recipe gluten-free?
Ponzu Zucchini Stir Fry with Chicken can be gluten-free if you use gluten-free ponzu and soy sauce. Double-check your ingredient labels to be sure, especially if cooking for someone with celiac or gluten sensitivity.
What other vegetables can I add?
Feel free to get creative! Mushrooms, snap peas, broccoli, or even baby corn work beautifully in this stir fry. Swap or add whatever fresh veggies you have on hand to make Ponzu Zucchini Stir Fry with Chicken your own.
Can I make this dish vegetarian?
Definitely! Simply replace the chicken with firm tofu, tempeh, or even extra veggies. Coat tofu pieces in cornstarch and pan-fry just like the chicken for a similar texture and flavor profile.
How spicy is this recipe?
Ponzu Zucchini Stir Fry with Chicken is mild as written, but you can easily turn up the heat by adding sliced chilies, a dash of chili oil, or your favorite hot sauce. It’s super customizable to your taste!
Final Thoughts
If you’re looking for a dish that’s fresh, quick, and bursting with bold flavors, Ponzu Zucchini Stir Fry with Chicken is a must-try. It’s one of those recipes you’ll find yourself coming back to week after week. Give it a go and let your taste buds take a trip to flavor town — you’ll be so glad you did!
Print
Ponzu Zucchini Stir Fry with Chicken Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A quick and flavorful Ponzu Zucchini Stir Fry with Chicken that combines tender chicken breast with crisp zucchini and bell peppers, all tossed in a tangy ponzu sauce. This Asian-inspired gluten-free main course is perfect for a healthy weeknight dinner, served hot over rice and garnished with toasted sesame seeds.
Ingredients
Chicken and Coating
- 1 lb boneless, skinless chicken breast, thinly sliced
- 2 tablespoons cornstarch
Vegetables
- 2 medium zucchinis, halved and sliced
- 1 red bell pepper, thinly sliced
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
Sauce and Seasonings
- 1/4 cup ponzu sauce
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon honey (optional)
- 2 tablespoons vegetable oil, divided
To Serve
- Toasted sesame seeds
- Cooked rice
Instructions
- Prepare the chicken: In a bowl, toss the thinly sliced chicken breast with cornstarch until each piece is evenly coated. This helps to seal in moisture and create a light crust when cooked.
- Cook the chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer and cook for 4 to 5 minutes, turning occasionally, until the chicken is golden brown on the outside and cooked through. Remove the chicken from the pan and set aside.
- Sauté aromatics: Add the remaining tablespoon of vegetable oil to the skillet. Stir in the minced garlic, grated ginger, and chopped green onions. Cook for about 30 seconds until fragrant but not browned.
- Cook the vegetables: Add the sliced zucchini and red bell pepper to the skillet. Stir-fry the vegetables for 4 to 5 minutes, allowing them to become tender yet still crisp and vibrant.
- Combine and season: Return the cooked chicken to the skillet. Pour in the ponzu sauce, soy sauce, sesame oil, and honey if using. Toss all the ingredients together gently and cook for an additional 1 to 2 minutes until heated through and well coated with the sauce.
- Serve: Transfer the stir-fry to a serving dish, sprinkle generously with toasted sesame seeds, and serve hot over steamed rice for a complete meal.
Notes
- For extra flavor, marinate the chicken in 2 tablespoons of ponzu sauce for 15 to 30 minutes before coating with cornstarch.
- Substitute zucchini with yellow squash or add mushrooms such as shiitake or button mushrooms for added texture and variety.
- Ensure to use gluten-free ponzu and soy sauce to maintain the dish’s gluten-free status.
- Adjust the amount of honey or omit it to cater to your preferred sweetness level or dietary restrictions.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 portion (without rice)
- Calories: 280
- Sugar: 5 g
- Sodium: 630 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 70 mg
