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MARINATE: In a bowl, combine: 1 ½ 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 marinate for as long as possible, 20 minutes minimum and ideally, 2-3 hours covered in the fridge.
SAUCE: In a measuring cup, combine the remaining 1 ½ teaspoon cornstarch, 3 tablespoons ponzu, 2 teaspoon oyster sauce, ½ cup chicken stock, pressed garlic, and chili crisp. Whisk to combine; set aside for now.
SAUTE: Heat a large wok over medium-high heat. When the wok is hot, add 1 tablespoon of oil and saute the zucchini and onions together until they blister but still remaining vibrant and green. I don’t cook them for more than 2 minutes because I prefer them a little crisp. Cook longer if you like the veggies softer. Remove to a plate.
STIR FRY: Add the remaining tablespoon of oil to the wok, add the chicken and saute the chicken stir as needed. Cook for 4-5 minutes or until the chicken is almost done. Stir and pour the sauce over the chicken. Toss to combine. It should start to sizzle and thicken. Add the veggies and toss everything until all is coated in the sauce. Remove from heat and serve warm with white or brown rice topped with sesame seeds.