Chicken Thighs and Zucchini in Ponzu Sauce Stir-fry

Name: Chicken Thighs and Zucchini in Ponzu Sauce Stir-fry
Yield: 4 servings
Cuisine: American
Ingredients: 500 grams Chicken thighs; 1 dash ●Salt and pepper; 1 tbsp ●Katakuriko; 1 Zucchini; 1 tbsp Ponzu; 2 tbsp Vegetable oil

cookpad.japan @cookpad_jp

An attempt to find a way to eat zucchini, one of my least favorite vegetables.

Coating the chicken in potato starch gives it a nice, crisp texture and lets the sauce sink in better. For 4 servings. Recipe by Akane

An attempt to find a way to eat zucchini, one of my least favorite vegetables.

Coating the chicken in potato starch gives it a nice, crisp texture and lets the sauce sink in better. For 4 servings. Recipe by Akane

cookpad.japan @cookpad_jp

An attempt to find a way to eat zucchini, one of my least favorite vegetables.

Coating the chicken in potato starch gives it a nice, crisp texture and lets the sauce sink in better. For 4 servings. Recipe by Akane

An attempt to find a way to eat zucchini, one of my least favorite vegetables.

Coating the chicken in potato starch gives it a nice, crisp texture and lets the sauce sink in better. For 4 servings. Recipe by Akane

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Ingredients

4 servings

500 gramsChicken thighs
1 dash●Salt and pepper
1 tbsp●Katakuriko
1Zucchini
1 tbspPonzu
2 tbspVegetable oil

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Steps

1

Slice the chicken into 1.5 cm strips. For a very thick zucchini, cut in half horizontally before cutting into 7-8 mm disks.
2

Put the chicken strips into a plastic bag, sprinkle salt and pepper, and fully coat with katakuriko.
3

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)
4

Using the same pan, lightly salt and pepper the zucchini and fry on both sides (Cook for about 2 minutes on each side).
5

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!
6

Serve and enjoy!