It’s 6pm, you’re tired, and everyone’s hungry. You need a meal that tastes great and happens fast. This ponzu chicken stir fry is the perfect solution for your busy kitchen. It combines tender chicken with fresh summer zucchini in a bright sauce. You will love how easily this comes together tonight.
Why This Recipe Is a Winner
This recipe is a winner because it takes just 25 minutes. It is a fantastic way to use up your garden-fresh zucchini this summer. The citrusy ponzu sauce adds a light, refreshing flavor to the meal. It is high in protein but feels light and healthy. Your whole family will enjoy the savory-sweet balance of this dish.
Simple Method
Making this stir fry is very straightforward for any home cook. You will start by searing the chicken until it is golden. Then, you quickly toss the vegetables in the same pan. The magic happens when the ponzu glaze coats everything at the end. It is a simple one-pan meal that saves you time on cleanup.
Ingredients You’ll Need
Most of these items are likely already in your pantry or fridge. Using fresh ginger and garlic makes a big difference in the final flavor.
- 500g chicken breast, sliced into thin strips
- 2 medium zucchinis, sliced into half-moons
- 1 red bell pepper, sliced into strips
- 2 tablespoons vegetable oil
- 1/2 cup ponzu sauce
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- 1 teaspoon toasted sesame oil
- 2 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
Step-by-Step
- Heat vegetable oil in a large wok or heavy skillet over medium-high heat until shimmering.
- Add the sliced chicken breast in a single layer and sear until golden brown and cooked through, approximately 5-6 minutes. Remove chicken and set aside.
- In the same wok, add the minced garlic and ginger, sautéing for 30 seconds until fragrant.
- Add the zucchini and bell peppers to the wok. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
- Return the cooked chicken to the wok.
- Pour the ponzu sauce and sesame oil over the mixture. Toss continuously for 1-2 minutes until the sauce coats all ingredients evenly.
- Remove from heat and garnish with sliced green onions and toasted sesame seeds. Serve immediately.
Best Ways to Enjoy It
Serve this stir fry over a bed of fluffy white rice. You could also use brown rice or thin rice noodles. Add a side of steamed edamame for extra protein. The fresh green onions and sesame seeds add a lovely crunch. Set the table and enjoy a stress-free dinner with your family.
Storage & Reheating
Store any leftovers in an airtight container in the fridge. They will stay fresh and tasty for up to three days. To reheat, toss the mixture in a skillet over medium heat. This helps keep the zucchini from getting too soft. It makes a perfect meal prep lunch for the next day.
Pro Tips
- Don’t skip the toasted sesame oil for that authentic aroma.
- Avoid overcrowding the pan so the chicken sears rather than steams.
- Swap the chicken for firm tofu for a delicious vegetarian option.
- Prep all your vegetables before you start the heat.
- Use small, firm zucchinis for the best texture and flavor.
- Add a pinch of red pepper flakes for a little heat.
Easy Flavor Ideas
- Use shrimp instead of chicken for a faster cooking time.
- Substitute gluten-free tamari and lemon juice if you lack ponzu.
- Add sliced snap peas for an extra crunchy summer twist.
- Swap white rice for cauliflower rice for a low-carb version.
Common Questions
Can I make this ahead of time?
Yes, you can chop all the ingredients in the morning. This makes the evening cooking process take only ten minutes. The sauce can also be mixed in advance.
What if I don’t have a wok?
A large, heavy-bottomed skillet works just as well for this recipe. Just make sure it is hot before adding your oil. You want that beautiful golden sear on the chicken.
Will my kids like the citrus sauce?
Most kids enjoy the mild, tangy sweetness of ponzu sauce. It is less salty than plain soy sauce. It makes the vegetables taste great to picky eaters.
I hope this bright ponzu chicken stir fry brings some ease to your busy week. It is such a fresh way to enjoy the best of the summer season. Happy cooking!
— Alex
Ingredients
- 500 g chicken breast, sliced into thin strips
- 2 medium zucchinis , sliced into half-moons
- 1 red bell pepper, sliced into strips
- 2 tablespoons vegetable oil
- 1/2 cup ponzu sauce
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic , minced
- 1 teaspoon toasted sesame oil
- 2 green onions , thinly sliced
- 1 tablespoon toasted sesame seeds
Instructions
- Heat vegetable oil in a large wok or heavy skillet over medium-high heat until shimmering.
- Add the sliced chicken breast in a single layer and sear until golden brown and cooked through, approximately 5-6 minutes. Remove chicken and set aside.
- In the same wok, add the minced garlic and ginger, sautéing for 30 seconds until fragrant.
- Add the zucchini and bell peppers to the wok. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
- Return the cooked chicken to the wok.
- Pour the ponzu sauce and sesame oil over the mixture. Toss continuously for 1-2 minutes until the sauce coats all ingredients evenly.
- Remove from heat and garnish with sliced green onions and toasted sesame seeds. Serve immediately.
