Photo of Ponzu Chicken by WW

Ponzu Chicken

3 - 6
PersonalPoints™ per serving
Total Time
1 hr 40 min
20 min
20 min
You'll love this chicken dish so much, you can make extra to have on hand throughout the week since it can be used in a variety of dishes. The chicken and (boiled) marinade can be refrigerated, together or in separate containers, for up to 3 days. Both are good cold or reheated. If you're serving right away, the chicken is delicious just out of the skillet, drizzled with the sauce and served over wilted spinach or with rice, quinoa, or another grain. Or turn it into a lettuce wrap like we did here, cutting the chicken into bite-size pieces; adding a few crunchy ingredients, such as grated jicama, shredded carrots, sprouts, cucumber and/or peanuts; and sprinkling everything with the marinade.


Fresh lemon(s) with peel

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

Ponzu sauce

¼ cup(s)

Rice vinegar

2 Tbsp

Olive oil

2 tsp, or vegetable oil

Thai curry paste

1 tsp, red variety (or sambal oelek or chile paste with garlic)


½ tsp

Sea salt

1 pinch(es), fine variety

Uncooked boneless skinless chicken breast

1¼ pound(s), four 5 oz pieces

Olive oil

1 Tbsp, or vegetable oil


  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.
  6. Serving size: 1 chicken breast and about 2 Tbsp sauce


This recipe by Chef Dorie Greenspan, originally published in Everyday Dorie, has been modified by WW with permission.