Chicken Thighs and Zucchini in Ponzu Sauce Stir-fry

Chicken Thighs and Zucchini in Ponzu Sauce Stir-fry

A simple and quick recipe. Fry up thinly sliced chicken and zucchini together, pour ponzu sauce, and you're good to go.

Ingredients: 4 servings

Chicken thighs
400~500 g
●Salt and pepper
a small amount
1 tablespoon
1 (160 g)
1 tablespoon
Vegetable oil
2 tablespoons


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!

Story Behind this Recipe

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