Ponzu Glazed Chicken and Rice

Golden sauteed chicken, swimming in a citrus-laced, sweet and tangy soy sauce. The dish is also kicked up with honey, vinegar, garlic, onion, and sesame. Imagine that party on your palate.

So what is ponzu sauce? Ponzu is a citrus-spiked soy sauce that's used in dressings, sauces and as a dipping sauce. The hint of citrus makes it truly unique and an incredible partner for chicken and seafood.

How I cook my rice: I add 1 tablespoon butter or ghee (clarified butter) 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. I also like to use chicken broth instead of water.

Ponzu Glazed Chicken and Rice 

1 cup rice, prepared according to package directions (or see my note above)
1 tablespoon peanut or coconut oil
1 pound boneless, skinless chicken breasts, cubed
1 yellow, red or orange bell pepper, seeded and chopped
1 3/4 cups chicken broth, divided
1/4 cup ponzu sauce
1 teaspoon honey
1 teaspoon rice vinegar, regular or seasoned
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon sesame oil
1 tablespoon cornstarch
Salt and ground black pepper to taste
Chopped green onions for serving, optional

Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown on all sides, stirring frequently. Stir in the bell pepper and cook for 1 minute.
In a small bowl, whisk together 1 1/2 cups of the chicken broth, ponzu sauce, honey, rice vinegar, garlic powder, onion powder, and sesame oil. Add the mixture to the pan and bring to a simmer. Reduce the heat to low and simmer for 5 minutes. Dissolve the cornstarch in the remaining 1/4 cup of broth and add to the pan. Simmer for 1 to 2 minutes, until the sauce thickens. Season to taste with salt and pepper.
Serve the chicken and sauce over the prepared rice and top with green onions.

Serves 4