Ponzu Chicken Sandwich Recipe

Name: Ponzu Chicken Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup prepared ponzu sauce; 1 cup chopped fresh cilantro; 1/2 cup pineapple juice; 4 fresh mint leaves, chopped; 4 cloves garlic, crushed; 1 tablespoon grated fresh ginger; 1 tablespoon toasted sesame oil; 1 tablespoon chili oil; 1 teaspoon brown sugar; 3 skinless, boneless chicken breast halves, cut into chunks; 1 tablespoon olive oil; 1 onion, sliced; 1 red bell pepper, sliced; 1 jalapeno pepper, sliced; salt and freshly ground black pepper to taste; 1 small head cabbage, shredded; 4 Italian-style hoagie buns, split lengthwise and toasted; 12 slices Swiss cheese; 1/4 cup chopped fresh cilantro, divided; 1 tablespoon sesame seeds, divided; 1 tablespoon chile-garlic sauce (such as Sriracha(R)), or to taste - divided; 1 lime, cut into wedges

Servings: persons

1 cup prepared ponzu sauce
1 cup chopped fresh cilantro
1/2 cup pineapple juice
4 fresh mint leaves, chopped
4 cloves garlic, crushed
1 tablespoon grated fresh ginger
1 tablespoon toasted sesame oil
1 tablespoon chili oil
1 teaspoon brown sugar
3 skinless, boneless chicken breast halves, cut into chunks
1 tablespoon olive oil
1 onion, sliced
1 red bell pepper, sliced
1 jalapeno pepper, sliced
salt and freshly ground black pepper to taste
1 small head cabbage, shredded
4 Italian-style hoagie buns, split lengthwise and toasted
12 slices Swiss cheese
1/4 cup chopped fresh cilantro, divided
1 tablespoon sesame seeds, divided
1 tablespoon chile-garlic sauce (such as Sriracha(R)), or to taste - divided
1 lime, cut into wedges

1
Preheat oven to 500 degrees F (260 degrees C).
2
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
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
Pour reserved marinade into chicken mixture and bring to a boil. Stir in cabbage and cook until slightly wilted, 4 to 5 minutes.
5
Using a slotted spoon, transfer chicken mixture into toasted hoagie buns and top each sandwich with 3 slices Swiss cheese.
6
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.

690

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 cup prepared ponzu sauce, 1 cup chopped fresh cilantro, 1/2 cup pineapple juice, 4 fresh mint leaves, chopped, and more.

Yes, Ponzu Chicken Sandwich falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ponzu Chicken Sandwich

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