Ponzu Chicken
3
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
This recipe by Chef Dorie Greenspan, originally published in Everyday Dorie, has been modified by WW with permission.
Ingredients
Lemon
1 wedge(s), with peel, or lime, zested and juiced
Ponzu sauce
¼ cup(s)
Unseasoned rice vinegar
2 tbsp(s)
Olive oil
2 tsp(s), or vegetable oil
Thai curry paste
1 tsp(s), red variety (or sambal oelek or chile paste with garlic)
Sugar
½ tsp(s)
Sea salt
1 pinch(es), fine variety
Uncooked boneless skinless chicken breast
1¼ pound(s), four 5 oz pieces
Olive oil
1 tbsp(s), or vegetable oil
Instructions
1
Mix everything together, except chicken and 1 Tbsp oil, in a zip-close plastic bag or large bowl. Taste and see if you’d like more of any ingredient — you might want a bit more heat.
2
Add chicken to marinade, turn over to coat, and seal bag or cover bowl. Marinate 1 hour at room temperature or up to 1 day in refrigerator.
3
If you’ve chilled the chicken, take it out of refrigerator about 30 minutes before you’re ready to cook. Remove chicken from marinade (reserve marinade); pat chicken dry.
4
Pour remaining 1 Tbsp oil into a large nonstick skillet set over medium heat. When oil is hot, add chicken. Cook, uncovered, 4 minutes on each side; then cook, covered, 4-5 minutes more. Test for doneness by inserting an instant-read thermometer in thickest part of chicken (should be 165°F); transfer chicken to a serving dish.
5
Discard whatever oil is in pan and carefully wipe pan clean with paper towels. Pour in reserved marinade and bring to a boil. Boil 2 minutes, then pour sauce over chicken.
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