This week’s recipe was a team effort for Tricia and I since we are still together in isolation.
Instead of using chicken breasts we decided to use chicken thighs from the freezer. I made the marinade using ponzu sauce, white vinegar that I had on hand rather than the rice vinegar, and also substituted the Gochujang Chile paste for Thai red curry paste that Dorie recommended.
After marinating the chicken thighs for about two hours we cooked them according to the cooking times that Dorie stated for chicken breasts, but I should have realized the two do not cook the same way. The thighs were undercooked so we gave them some time in the microwave to finish, After removing the chicken we added the marinade to the pan and boiled it for 2 minutes and then poured it over the chicken.
Unfortunately, this was not a favorite, but I’m sure had we used the chicken breasts the end results would have certainly been more delicious.
In addition to the Ponzu chicken we made a sheet pan supper with the various vegetables in the refrigerator, adding some dried rosemary and other spices. Such an easy way to cook veggies and they turn out so delicious.