Description
A quick and vibrant Ponzu Zucchini Stir Fry with Chicken recipe that combines tender chicken, fresh vegetables, and a tangy, citrusy ponzu sauce. Perfect for a flavorful weeknight dinner that’s both healthy and satisfying.
Ingredients
Scale
Chicken and Vegetables
- 1 pound boneless, skinless chicken breast or thighs, thinly sliced
- 2 medium zucchini, sliced into half-moons
- 1 red bell pepper, sliced
- 2 tablespoons vegetable oil
- 3 green onions, sliced (white and green parts separated)
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
Sauce
- 1/4 cup ponzu sauce
- 1 tablespoon soy sauce
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1/2 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
Instructions
- Prepare the sauce: In a small bowl, whisk together the ponzu sauce, soy sauce, honey or maple syrup, sesame oil, and the cornstarch slurry if using. Set aside to allow flavors to meld.
- Cook the chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken and stir-fry for 4 to 5 minutes until golden brown and cooked through. Remove chicken from the skillet and set aside.
- Sauté aromatics and vegetables: Add the remaining tablespoon of oil to the pan. Stir in minced garlic, grated ginger, and the white parts of the green onions. Stir-fry for about 30 seconds until fragrant. Add zucchini and red bell pepper slices; stir-fry for 3 to 4 minutes until vegetables are tender-crisp.
- Combine and finish: Return the cooked chicken to the pan with the vegetables. Pour the prepared ponzu sauce over the mixture, stirring well to coat everything evenly. Cook for an additional 1 to 2 minutes until the sauce thickens slightly and the dish is heated through.
- Garnish and serve: Sprinkle the green parts of the green onions on top before serving. Serve immediately on its own or alongside rice or noodles for a complete meal.
Notes
- For a vegetarian version, substitute firm tofu or tempeh for the chicken.
- Ponzu sauce adds a refreshing citrusy umami flavor—opt for low-sodium versions if monitoring sodium intake.
- If preferred, adjust the thickness of the sauce by adding or omitting the cornstarch slurry.
- This dish pairs wonderfully with steamed jasmine rice or soba noodles for a filling meal.
