Name: Ponzu Chicken Sandwich
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Prepared ponzu sauce - 1 cup; Chopped fresh cilantro - 1 cup; Pineapple juice - ½ cup; Fresh mint leaves, chopped - 4; Garlic, crushed - 4 cloves; Grated fresh ginger - 1 tablespoon; Toasted sesame oil - 1 tablespoon; Chili oil - 1 tablespoon; Brown sugar - 1 teaspoon; Skinless, boneless chicken breast halves, cut into chunks - 3; Olive oil - 1 tablespoon; Onion, sliced - 1; Red bell pepper, sliced - 1; Jalapeno pepper, sliced - 1; Salt and freshly ground black pepper to taste - 1; Cabbage, shredded - 1 small head; Italian-style hoagie buns, split lengthwise and toasted - 4; Swiss cheese - 12 slices; Chopped fresh cilantro, divided - ¼ cup; Sesame seeds, divided - 1 tablespoon; Chile-garlic sauce (such as Sriracha®), or to taste - divided - 1 tablespoon; Lime, cut into wedges - 1

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Ponzu Chicken Sandwich

1. Prepared ponzu sauce - 1 cup

2. Chopped fresh cilantro - 1 cup

3. Pineapple juice - ½ cup

4. Fresh mint leaves, chopped - 4

5. Garlic, crushed - 4 cloves

6. Grated fresh ginger - 1 tablespoon

7. Toasted sesame oil - 1 tablespoon

8. Chili oil - 1 tablespoon

9. Brown sugar - 1 teaspoon

10. Skinless, boneless chicken breast halves, cut into chunks - 3

11. Olive oil - 1 tablespoon

12. Onion, sliced - 1

13. Red bell pepper, sliced - 1

14. Jalapeno pepper, sliced - 1

15. Salt and freshly ground black pepper to taste - 1

16. Cabbage, shredded - 1 small head

17. Italian-style hoagie buns, split lengthwise and toasted - 4

18. Swiss cheese - 12 slices

19. Chopped fresh cilantro, divided - ¼ cup

20. Sesame seeds, divided - 1 tablespoon

21. Chile-garlic sauce (such as Sriracha®), or to taste - divided - 1 tablespoon

22. Lime, cut into wedges - 1

How to cook deliciously - Ponzu Chicken Sandwich

1. Stage

Preheat oven to 500 degrees F (260 degrees C).

2. Stage

Combine ponzu sauce, 1 cup cilantro, pineapple juice, mint leaves, garlic, fresh ginger, sesame oil, chili oil, and brown sugar together in a large bowl. Add chicken and toss to coat.

3. Stage

Remove chicken from ponzu sauce mixture, reserving marinade. Heat large pot or Dutch oven over medium-high heat. Add chicken and cook, stirring frequently, until browned, about 5 minutes. Stir in olive oil, onion, red bell pepper, jalapeno pepper, salt, and black pepper. Cook and stir until onion has softened and turned translucent, about 5 minutes.

4. Stage

Pour reserved marinade into chicken mixture and bring to a boil. Stir in cabbage and cook until slightly wilted, 4 to 5 minutes.

5. Stage

Using a slotted spoon, transfer chicken mixture into toasted hoagie buns and top each sandwich with 3 slices Swiss cheese.

6. Stage

Place sandwiches onto a baking sheet and bake in the preheated oven until cheese is melted and buns are toasted, about 5 minutes. Garnish each sandwich with 2 tablespoons cilantro, 1/4 of the sesame seeds, and 1/4 of the chile-garlic sauce. Serve with lime wedges.