Chicken with soy-lemon ponzu & capers
Juicy chicken braised in Kikkoman Ponzu Lemon with capers brings a citrus note to this fragrant dish—perfect for relaxed campfire cooking.
Preparation
Step 1
450 g boneless, skinless chicken thighs – 100 g red onion – 2 garlic cloves – 20 ml rapeseed oil – Black pepper to taste
Cut the chicken into large bite-sized pieces and season with the pepper. Slice the onion and chop the garlic. Heat the rapeseed oil in a pot, sauté the onion and garlic until softened, then add the chicken and brown lightly all over.
Step 2
70 ml Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – 300 ml chicken stock – 20 g capers
When the chicken is browned, add the capers, Kikkoman Ponzu Lemon and chicken stock. Cook over the fire for 20–25 minutes until the sauce has slightly reduced.
Step 3
20 g butter – A few parsley leaves
Stir in the butter until melted. Serve sprinkled with the parsley leaves.
Tip:
You can use pork, such as loin, for this dish instead of chicken.
Recipe-ID: 1694
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450 g boneless, skinless chicken thighs – 100 g red onion – 2 garlic cloves – 20 ml rapeseed oil – Black pepper to taste
Cut the chicken into large bite-sized pieces and season with the pepper. Slice the onion and chop the garlic. Heat the rapeseed oil in a pot, sauté the onion and garlic until softened, then add the chicken and brown lightly all over.
70 ml Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – 300 ml chicken stock – 20 g capers
When the chicken is browned, add the capers, Kikkoman Ponzu Lemon and chicken stock. Cook over the fire for 20–25 minutes until the sauce has slightly reduced.
20 g butter – A few parsley leaves
Stir in the butter until melted. Serve sprinkled with the parsley leaves.
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