- Total Time
This recipe by Chef Dorie Greenspan, originally published in Everyday Dorie, has been modified by WW with permission.
fresh lemon(s) with peel1 item(s), or lime, zested and juiced
ponzu sauce¼ cup(s)
rice vinegar2 Tbsp
olive oil2 tsp, or vegetable oil
Thai curry paste1 tsp, red variety (or sambal oelek or chile paste with garlic)
sea salt1 pinch, fine variety
uncooked boneless skinless chicken breast1 ¼ pound(s), four 5 oz pieces
olive oil1 Tbsp, or vegetable oil
- 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.
- 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.
- 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.
- 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.
- 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.
- Serving size: 1 chicken breast and about 2 Tbsp sauce