Ponzu is a popular Oriental marinade made of soy and citrus. The salty sweet flavor pairs well with chicken and any citrus choice you like can be used for this, try changing it each time for a new flavor. The flour helps to thicken the sauce just right and no salt is needed with the soy sauce being used. Don't marinate longer than 2 hours total or the chicken will begin to 'cook' and turn mushy.
|Sesame Green Beans and Potatoes|
I like to serve the chicken with fresh green beans and red potatoes that make perfect partners when brought together with soy and sesame. Toasted sesame seeds can be bought or made. Tossing gently in a hot pan for a few seconds is all that's needed to bring out the nuttiness of the seeds and increase the flavor exponentially.
The sodium content between these two can be quite high, so a lower sodium soy is advised. I always use a good brewed soy sauce. The imitation soy is NOT the same in flavor and can actually make a good dish bad. Kikkoman is an excellent brand of soy and ponzu sauces.
Hands-On Time: 15 minutes
Ready In: 35-45 minutes
2 Tablespoons vegetable oil
2 (about 1 pound total) large boneless, skinless chicken breasts
1/4 cup flour
1 clove garlic - minced
1/2 cup soy sauce
3 tablespoons fresh citrus juice such as lime, lemon or orange
1 Tablespoon Mirin (sweetened rice wine) or 1 teaspoon granulated sugar
1. Cut chicken breasts in half horizontally so you have 4 thin slices. Set aside.
2. Combine soy sauce, juice, garlic and Mirin or sugar in a large bowl. Stir until well combined and add chicken breasts. Marinate for 20 - 30 minutes.
3. Heat oil in a 10-inch skillet over medium heat. Dredge chicken in flour until each piece is evenly coated. Fry in oil for 3 minutes per side until golden.
4. Pour remaining marinade over chicken and cover with a lid. Cook for another 3 minutes. Serve with sauce over each piece.
Sesame Green Beans and Potatoes
Hands-On Time: 5 minutes
Ready In: 15 minutes
1/2 pound fresh green beans
4 medium red-skinned potatoes
2 Tablespoons vegetable oil
1 Tablespoon sesame oil
1 clove garlic, minced
2 Tablespoons soy sauce
2 tablespoons toasted sesame seeds
1. Snap ends off green beans and set aside. Wash potatoes well and cut each into eight thin wedges.
2. Heat oils in a large skillet over medium heat. Add potatoes on the bottom, topped with green beans and followed by garlic. Do not put garlic directly into oil or it may burn.
3. Lid tighly and cook for 10 minutes, checking every 2 minutes to stir so vegetables cook evenly. Check to make sure potatoes are soft and green beans are crisp-tender. Cook for another 3 minutes if vegetables are not done.
4. Sprinkle vegetables with soy sauce and sesame seeds at the end of 10 minutes and toss well to coat.