Ponzu Chicken

IMG_2047I love Ponzu sauce.  I love to add it into something where initially I might think it would be odd.  This started with Ponzu and onions and went on to chicken and spouts.  This was a bit of a salty dish so cut back on the soy sauce if you aren’t keen on saltiness.  Or just have a glass of water handy when you eat!


For chicken:

2 chicken breasts

1/4 cup Ponzu

1/8 cup soy sauce

1/2 red onion – sliced

1/4 cup gluten-free corn flour

pepper to taste

2 tbs ginger

olive oil

For Brussels sprouts:

15 or so sprouts, cut in half

1/8 cup white vinegar

1 garlic clove – chopped

2 tbs Ponzu

1 tbs ginger (fresh or paste doesn’t matter for chicken or sprouts)

2 tbs honey

olive oil


Preheat oven to 350.  Cut sprouts in half and place them flat side down on a cookie sheet or other oven proof pan then drizzle them with olive oil.  Cook for 15 minutes, flip then cook for an additional ten minutes.

While the Brussels sprouts are baking, coat the chicken in the corn flour and sprinkle them with some pepper.  Let them sit and make the sauce for the sprouts.  In a small bowl, whisk together the ginger, Ponzu, garlic, honey and vinegar.  Set aside.

In a skillet, heat up some olive oil – just enough to lightly coat the bottom of the pan.  Cook the chicken about 4 to 5 minutes per side, or until almost fully cooked.  Remove the chicken to a plate.  Saute the onions until they are soft then add the Ponzu, ginger and soy sauce.  Continue to cook until the onions are the desired texture.  I like mine really on the way to being black.  Then add the chicken back to the pan and cook another 2 minutes on each side.

Serve the chicken up with the onions and if there is any remaining Ponzu go ahead and pour it over the top too!  Add the sprouts to the side and pour their sauce over them.  Done!  The chicken looks like it was coated in BBQ sauce but has a distinct flavor all its own.


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