Chicken Ponzu With Vegetables And Rice

 

This is a quick and easy dish that is inexpensive also.  You can take the basic recipe and make it your own by adding vegetables that you have on hand. You can increase the servings by adding additional amounts of vegetables to this 4 serving recipe.  It doesn’t take long to make and will be finished by the time your rice is cooked. Finish it off with some thinly sliced green onions and chines noodles. We found it very tasty and I plan to add this recipe to my weekly meals.

I am always looking for low cost meals with my budget that can be made with out hours of prep work or high end ingredients.  The basic recipe came from a local grocery store web page featuring ponzu sauce.  Well, I was clueless as to what ponzu sauce taste like or it origin.  It is a citrus sauce used in Japanese cuisine.  You can make your own or purchase it.  I opted to purchase a small bottle at my local grocery because it was less then $2 and I was not sure if we would even like it.  I am sure the higher end brands and the home made versions were probably better tasting but I had budget to stay in.  You can also use up vegetables that are lingering in the refrigerator or freezer that you have on hand.

• Servings: 4-6 servings
• Time: 30 minutes
• Difficulty: easy
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Ingredients:

Cook Rice by following package directions for enough servings needed.

• 1 1/2 pounds of boneless and skinless chicken
• 1 tablespoon of oil
• 2 cloves of garlic minced
• 1/2 onion coarsely chopped
• 1/2 green bell pepper sliced
• I can sliced mushrooms or 8 oz. of fresh mushrooms
• 1 can slice water chestnuts drained
• additional vegetables like carrots, celery, peas and broccoli
• 1/3 cup ponzu  sauce
• 2 tablespoons of molasses
• 1/2 cup of water
• 2 tablespoons cornstarch
• salt and pepper to taste

Directions:

Mix cornstarch and water until blended set aside. Drain and chop vegetables that you are going to add to the stir fry. Heat skillet or wok with oil and stir fry chicken until almost cooked.  Remove chicken and add all the drained and prepared vegetables. Stir fry until heated and return chicken to pan.  Add salt, pepper, ponzu sauce and molasses. Stir in cornstarch mixture.  Let cook for a couple of minutes until sauce is thick.

You may need to double the recipe for ponze sauce, molasses and water, if there is not enough sauce to cover the stir fry. Serve over hot rice. If desired you can garnish with thinly slice green onions and rice noodles to the plate.