Chicken Ponzo Over Rice Food

PONZU CHICKEN RICE BOWLS

Steps:

• Make your rice.
• Meanwhile, in a medium bowl combine zest, ponzu sauce, rice vinegar, sambal oelek, sugar and salt.
• Heat toasted sesame oil in a large skillet or wok.
• Once hot, use a slotted spoon or tongs to remove the chicken from the marinade (allow excess marinade drip back into the bowl) and add to the hot skillet. Cook undisturbed for 4 to 5 minutes, toss and continue to cook until no longer pink and golden brown. Transfer the cooked chicken to a clean plate.
• Whisk 1 teaspoon cornstarch with the marinade. Add it to the skillet and bring to a boil for at least 2 to 3 mintues.
• Divide rice among bowls and top with the ponzu chicken, radish and cucumber slices, shredded carrot and pickled red onion. Top with a tablespoon chopped peanuts, green onions, ponzu sauce and scatter black sesame seeds over top.

PONZU CHICKEN STIR FRY

Steps:

• Mix all of the ingredients (except the oil) in a large bowl.
• Turn the chicken thighs with tongs to coat. Cover the bowl in a tea towel. Marinate for 1 hour at room temperature.
• Remove chicken from the marinade. Pour oil into a large skillet and warm over medium heat. When the oil is hot, add the chicken thighs. Cook uncovered for 4 minutes on each side, and then covered for 5 minutes.
• Transfer the chicken to a plate. Pour in reserved ponzu marinade and bring to a boil. Boil for 2 minutes, then pour the sauce over the chicken and serve hot.

CHICKEN PONZU OVER RICE

Steps:

• To make roasted garlic:.
• Preheat oven to 400°F Peel off the outer layer of skin on a whole bulb of garlic. Do not peel individual cloves. Cut off about 1/2" across the top of the entire garlic bulb. Place onto a square of aluminum foil large enough to completely cover the bulb. Wrap the foil about halfway up the bulb and then drizzle with 2 teaspoons olive oil. Finishing wrapping the bulb in foil, making sure it is completely closed so that no oil or steam will escape.
• Place in oven and cook for 30-35 minutes. Remove from oven, let cool. Separate the individual cloves and squeeze each one to remove the creamy roasted garlic.
• To make chicken ponzu:.
• Preheat large sauté pan on medium-high heat 2-3 minutes. Place oil in pan; swirl to coat. Add roasted garlic flesh, green onions and mushrooms. Cover and cook 3-4 minutes, stirring occasionally, or until mushrooms are browned.
• Meanwhile, cut the bell pepper half and the chicken into bite-size pieces. Season chicken with salt and pepper. Move mushrooms to one side of pan; add chicken, bell peppers pieces, and water chestnuts. Cook 4 minutes, stirring occasionally, or until chicken is browned.
• Stir in ponzu sauce and molasses; cook 3-4 minutes or until thoroughly heated. Serve mixture over rice.

CHICKEN PONZO OVER RICE

Steps:

• Preheat large saute pan on medium-high 2-3 minutes. Place oil in pan; swirl to coat. Add garlic, green onions, and mushrooms. Cover and cook 3-4 minutes, stirring occasionally, or until mushrooms are browned.
• Meanwhile, cut one-half of the bell pepper and chicken into bite size pieces. Season chicken with salt and pepper. Move mushrooms to one side of pan; add chicken, bell peppers, and water chestnuts. Cook 4 minutes, stirring occasionally, or until chicken is browned.
• Stir in ponzu sauce and molasses; cook 3-4 minutes or until thoroughly heated.
• Serve over rice, enjoy!

PONZU CHICKEN SANDWICH

Steps:

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