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Before you jump to Chicken Thighs and Zucchini in Ponzu Sauce Stir-fry recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Saving Money Inside the Kitchen.
Remember when the only individuals who cared about the ecosystem were tree huggers and hippies? That’s a thing of the past now, with all people being aware of the problems besetting the planet and the shared responsibility we have for turning things around. The experts are agreed that we are unable to adjust things for the better without everyone’s active participation. This should happen soon and living in ways more friendly to the environment should become an objective for every individual family. Here are some tips that can help you save energy, mainly by making your kitchen area more green.
Refrigerators and freezers use a lot of electricity, particularly when they are not operating as efficiently as they should. If you might be in the market for a new one, the good news is that compared with models from 10 or more years ago, they use about 60% less electrical power. The correct temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use less electricity. You can reduce how often the motor has to run by routinely cleaning the condenser, which will save on electricity.
As you can see, there are lots of little things that you can do to save energy, and save money, in the kitchen alone. Natural living is actually something we can all do, without difficulty. A lot of it really is merely making use of common sense.
We hope you got insight from reading it, now let’s go back to chicken thighs and zucchini in ponzu sauce stir-fry recipe. To make chicken thighs and zucchini in ponzu sauce stir-fry you need 6 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to prepare Chicken Thighs and Zucchini in Ponzu Sauce Stir-fry:
- Prepare 500 grams Chicken thighs
- Use 1 dash ●Salt and pepper
- Provide 1 tbsp ●Katakuriko
- Provide 1 Zucchini
- Get 1 tbsp Ponzu
- Provide 2 tbsp Vegetable oil
Steps to make Chicken Thighs and Zucchini in Ponzu Sauce Stir-fry:
- Slice the chicken into 1.5 cm strips. For a very thick zucchini, cut in half horizontally before cutting into 7-8 mm disks.
- Put the chicken strips into a plastic bag, sprinkle salt and pepper, and fully coat with katakuriko.
- Coat a pan in oil and heat on medium. Saute the coated chicken from Step 2 until both sides are golden brown, then remove from heat. (Cook for about 5 minutes on each side)
- Using the same pan, lightly salt and pepper the zucchini and fry on both sides (Cook for about 2 minutes on each side).
- Add in the cooked chicken from Step 3, mix together with the zucchini, and add in the ponzu sauce. When everything is heated through, it's done!
- Serve and enjoy!
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