Ponzu Glazed Chicken
Tender stir-fried chicken breast coated in a refreshing ponzu glaze with baby bok choy and lotus root, or your favorite stir fry veggies!
Ingredients
- 1 lb boneless, skinless chicken breast
- 6 oz baby bok choy or similar, such as dwarf bok choy or cabbage
- 8 oz poached lotus root optional, sub water chestnuts and/or more bok choy
- 4 green onions greens and whites sliced thin and separated
- 1 tablespoon freshly minced garlic
- ~2 teaspoon baking soda optional, for tenderizing chicken
- veggie oil or similar, for stir-frying
For Ponzu Glaze:
- 6 tablespoon ponzu sauce or gluten-free ponzu sauce
- 2 tablespoon mirin Japanese sweet cooking wine
- 2 tablespoon oyster sauce or gluten-free oyster sauce
- ¼ cup chicken stock or sub veggie stock or water
- ½ tablespoon toasted sesame oil
- 1 tablespoon light brown sugar
- 2 tablespoon corn starch
- 1 tablespoon ginger paste or freshly minced ginger
Instructions
- Optional, tenderize the chicken: Slice the chicken breast into ~¼” thick slices and cut into bite-sized pieces. Arrange the sliced chicken on a cutting board or plate so it’s laying flat. Dust with ~1 teaspoon of baking soda, then flip all the pieces and dust with the other ~1 teaspoon of baking soda. Let sit for 15 minutes. After 15 minutes, thoroughly rinse the baking soda off of the chicken with water, then pat dry. Season the chicken all over with salt and pepper. Prepare the other ingredients while you wait for the chicken.
- Thoroughly rinse the baby bok choy and slice into bite-size pieces (pictured are dwarf bok choy, halved). If using poached, pre-sliced lotus root (recommended) rinse then cut in half to create bite-sized pieces. If using fresh lotus root, please see notes. Thinly slice the green onion, separating the white and green portions.
- Dissolve the corn starch in the chicken stock, then add the rest of the sauce ingredients and set aside.
- Heat a generous swirl of olive oil over medium-high heat in a large wok or skillet. Once hot, add the chicken and toss to coat it in oil, then arrange it so it's laying flat in the pan. Let the chicken cook undisturbed until the bottom is golden and it's mostly cooked through, about 4 minutes. Then flip or toss the chicken and cook for about 1 more minute until cooked through. Remove the chicken to a plate.
- Reduce the heat to medium and add a little more oil to the pan. Once the oil is hot add the lotus root and the white portions of the green onion (if substituting cabbage, add that now as well). Cook, stirring frequently, until the lotus root turns a little golden, about 2 minutes. Add the garlic and cook for about 1 more minute until it's very fragrant.
- Add the sauce to the pan. Stir frequently until it's simmering, then add the chicken back to the pan as well. When the sauce has become a glaze (this will happen quickly) turn off the heat and add the baby bok choy. Mix well, and the bok choy will cook and wilt slightly in the warm sauce.
- Serve immediately over a bed of white rice (I use Jasmine), and top with the green onion greens.
Notes
Lotus root is available at most Asian grocery stores in the US. It can typically be found pre-sliced and poached in a 1 lb package in the refrigerated section. These packages are super convenient and I recommend using them!
If you're cooking with fresh lotus root, prepare it prior to following this recipe. Chop off the ends, then peel the lotus root and slice it into ~¼" thick slices. Bring a large pot of water to a boil and add about 1 tablespoon of vinegar to the water. Boil the lotus root slices for about 5 minutes, then drain and set aside to use in the recipe.
If you substitute regular or napa cabbage for the baby bok choy, cook it with the lotus root since it needs a bit more cook time than the bok choy. I used dwarf bok choy in the batch pictured, which is similar to baby bok choy and can be found at some Asain grocery stores in the US.
Nutrition
Serving: 0.25 batchCalories: 355kcal
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