Chicken Thighs and Zucchini in Ponzu Sauce Stir-fry

1. 1

   Slice the chicken into 1.5 cm strips.

2. 2

   For a very thick zucchini, cut in half horizontally before cutting into 7-8 mm disks.

3. 3

   Put the chicken strips into a plastic bag, sprinkle salt and pepper, and fully coat with katakuriko.

4. 4

   Coat a pan in oil and heat on medium.

5. 5

   Saute the coated chicken from Step 2 until both sides are golden brown, then remove from heat.

6. 6

   (Cook for about 5 minutes on each side)

7. 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. 8

   Add in the cooked chicken from Step 3, mix together with the zucchini, and add in the ponzu sauce.

9. 9

   When everything is heated through, it's done!

10. 10

    Serve and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.