Cut the zucchini into half-moon slices, thinly slice the myoga, and julienne the shiso leaves.

Slice the chicken breast into bite-sized pieces using a diagonal cutting technique. Season with salt and pepper, then coat with potato starch.

Heat sesame oil in a pan over medium heat. Add the chicken and cook until the color changes. Add zucchini and stir-fry briefly, then add myoga and the seasoning ingredients (ponzu sauce and ginger). Stir-fry until well combined.