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We hope you got insight from reading it, now let’s go back to chicken thighs and zucchini in ponzu sauce stir-fry recipe. To cook chicken thighs and zucchini in ponzu sauce stir-fry you need 6 ingredients and 6 steps. Here is how you do that.
The ingredients needed to make Chicken Thighs and Zucchini in Ponzu Sauce Stir-fry:
- Get 500 grams Chicken thighs
- Provide 1 dash ●Salt and pepper
- Use 1 tbsp ●Katakuriko
- Get 1 Zucchini
- Get 1 tbsp Ponzu
- Provide 2 tbsp Vegetable oil
Steps to make Chicken Thighs and Zucchini in Ponzu Sauce Stir-fry:
- Slice the chicken into 1.5 cm strips. For a very thick zucchini, cut in half horizontally before cutting into 7-8 mm disks.
- Put the chicken strips into a plastic bag, sprinkle salt and pepper, and fully coat with katakuriko.
- Coat a pan in oil and heat on medium. Saute the coated chicken from Step 2 until both sides are golden brown, then remove from heat. (Cook for about 5 minutes on each side)
- Using the same pan, lightly salt and pepper the zucchini and fry on both sides (Cook for about 2 minutes on each side).
- Add in the cooked chicken from Step 3, mix together with the zucchini, and add in the ponzu sauce. When everything is heated through, it's done!
- Serve and enjoy!
Used chicken thighs in strips, which worked well. The ponzu was a little sweeter than I've had before, but the chicken was moist and yummy! We also used the leftover ponzu dipping sauce (not the portion we used as marinade) to put on roasted zucchini and yellow. Return the chicken to the wok along with any accumulated juices. If you are looking for quick and easy weeknight dinners, and I mean, who isn't?
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