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Adriana Rose

Ponzu Chicken with Rice: A Flavorful Recipe to Try!

A flavorful recipe for Ponzu Chicken served with rice, perfect for a delicious meal.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Japanese
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 pounds chicken thighs boneless and skinless
  • 1/2 cup ponzu sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 tablespoon sesame oil
  • 4 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 1 tablespoon vegetable oil
  • 2 cups cooked white rice
  • 2 green onions sliced (for garnish)
  • Sesame seeds for garnish

Method
 

  1. In a large bowl, combine the ponzu sauce, soy sauce, honey, sesame oil, garlic, and ginger. Mix well to create the marinade.
  2. Add the chicken thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
  3. Heat the vegetable oil in a large skillet over medium-high heat. Remove the chicken from the marinade, allowing excess marinade to drip off, and place the chicken in the skillet.
  4. Cook the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F and the chicken is nicely browned.
  5. While the chicken is cooking, prepare the rice according to package instructions.
  6. Once the chicken is cooked, remove it from the skillet and let it rest for a few minutes before slicing.
  7. Serve the sliced chicken over a bed of rice, drizzling any remaining marinade from the skillet over the top. Garnish with sliced green onions and sesame seeds.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 15gCholesterol: 100mgSodium: 800mgFiber: 1gSugar: 10g

Notes

  • For a spicier kick, add a teaspoon of red pepper flakes to the marinade.
  • Substitute chicken thighs with chicken breasts or tofu for a different protein option.

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