Chicken Stir-Fry with Ponzu Sauce

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  •  3 tablespoons coconut oil or vegetable oil
  • 1 1/2 pounds chicken, cut  into 1-inch pieces
  • 1 cup sliced yellow onion
  • 1/2 cup sliced celery
  • 1/2 cup sliced carrot
  • 1 cup sliced mushrooms
  • 1 1/2 cups thinly sliced baby bok choy
  • 1 orange bell pepper, cut into 1-inch pieces
  • 1 (8 ounces) can sliced water chestnuts
  • 1 (8 ounces) can bamboo shoots (strips)
  • 1/2 cup prepared Ponzu Sauce (or to taste)
  • 1/2 cup dry roasted cashews


Heat oil in a large skillet or wok over high heat. Sauté chicken until deeply browned. Remove from pan. Add onion, celery, carrot and mushrooms and stir-fry 2-3 minutes or until celery and carrot are crisp tender. Add bok choy, orange bell pepper, water chestnuts and bamboo shoot strips. Stir-fry one minute.  Add chicken and sauce and heat through. Top with cashews and serve over rice or noodles.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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