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Photo of Ponzu Chicken by WW

Ponzu Chicken

5
3
3
SmartPoints® value per serving
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(s)

1 item(s), with peel, or lime, zested and juiced

ponzu sauce

¼ cup(s)

rice vinegar

2 tbsp(s)

Olive oil

2 tsp, 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, fine variety

uncooked boneless skinless chicken breast

1¼ pound(s), four 5 oz pieces

Olive oil

1 Tbsp, 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.

Notes

Serving size: 1 chicken breast and about 2 Tbsp sauce

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