Look, if any dish captured my brother and I's hearts it's Ponzu Chicken. I'm almost entirely certain that my mom found this recipe from a Publix display in 2005 (picture attached) but the sweet and sour perfection stands the test of time. I've adapted the recipe over the years but each bite still takes me back.
Ingredients:
1 lb boneless, skinless chicken thighs, cubed
1/2 cup green onions, sliced
4 cloves garlic, roughly chopped
8 oz. baby bella mushrooms, quartered
1/2 green bell pepper, sliced
4 carrots, cut into batons
8 oz fresh sugar snap peas
1 tablespoon butter
1 tablespoon sesame oil
4 oz sliced water chestnuts
1/3 cup ponzu sauce
2 tablespoons molasses
Method:
Preheat large sauté pan on medium-high heat. Add oil to pan then add mushrooms to pan and allow to brown. Add garlic, green onions, and mushrooms. Stir frequently until fragrant.
Remove mushroom mixture from the pan and add seasoned chicken. Allow to brown on one side then flip. Add your peppers and water chestnuts, carrots, and snap peas stirring occasionally. 3-4 minutes
Add ponzu sauce and molasses, cook 3-4 minutes.
Serve over rice, spooning sauce over chicken and veggies.
Comments