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
- 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!
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)