Chicken Thighs and Zucchini in Ponzu Sauce Stir-fry

• 500 grams Chicken thighs
• 1 dash Salt and pepper
• 1 tbsp Katakuriko
• 1 Zucchini
• 1 tbsp Ponzu
• 2 tbsp Vegetable oil

1. Slice the chicken into 1.5 cm strips.
2. For a very thick zucchini, cut in half horizontally before cutting into 7-8 mm disks.
3. Put the chicken strips into a plastic bag, sprinkle salt and pepper, and fully coat with katakuriko.
4. Coat a pan in oil and heat on medium.
5. Saute the coated chicken from Step 2 until both sides are golden brown, then remove from heat.
6. (Cook for about 5 minutes on each side)
7. Using the same pan, lightly salt and pepper the zucchini and fry on both sides (Cook for about 2 minutes on each side).
8. Add in the cooked chicken from Step 3, mix together with the zucchini, and add in the ponzu sauce.
9. When everything is heated through, it's done!
10. Serve and enjoy!

salt, katakuriko, zucchini, ponzu, vegetable oil

Taken from cookpad.com/us/recipes/171500-chicken-thighs-and-zucchini-in-ponzu-sauce-stir-fry (may not work)