Chicken Ponzu Over Rice Food

SALMON SUSHI RICE BOWL

Steps:

• Heat the brown rice as the label directs; let cool slightly. Meanwhile, preheat the broiler and line a baking sheet with foil. Place the salmon skin-side down on the baking sheet and season with salt and pepper. Brush with 1 tablespoon ponzu sauce. Let sit at room temperature, 10 minutes.
• Whisk the remaining 1/4 cup ponzu sauce with the sesame oil, pickled ginger and brine and wasabi paste in a large bowl. Set aside 3 tablespoons of the dressing for topping. Toss the rice with the remaining dressing; season with salt and pepper.
• Broil the salmon until just cooked through and lightly charred on top, 5 to 8 minutes, depending on the thickness. Flake the salmon into large pieces, discarding the skin.
• Divide the rice mixture among bowls. Top with the salmon, cucumbers and salad mix. Drizzle with the reserved 3 tablespoons dressing. Season with salt and pepper. Top with the seaweed and sesame seeds.

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.

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.

PONZU-BRAISED CHICKEN

Steps:

• Place ponzu, lime juice, and tomatoes in a medium bowl; stir to combine. Add jalapenos, chiles, garlic, and red onion; stir to combine. Place chicken legs in a large resealable plastic bag; add ponzu mixture. Tie cilantro stems together with kitchen twine and add to bag with chicken; seal bag and shake to coat. Transfer bag to refrigerator and let marinate overnight.
• Preheat oven to 325 degrees. Pour chicken mixture from plastic bag into a roasting pan; turn chicken so that it's skin side up and season with salt and pepper. Cover roasting pan tightly with parchment paper-lined aluminum foil and transfer to oven; bake for 1 1/2 hours.
• Uncover chicken and increase oven temperature to 450 degrees and return roasting pan to oven. Cook until chicken is crisp, about 30 minutes. Serve chicken with vegetables in roasting pan, corn cakes, lime wedges, cherry tomatoes, avocado, and sour cream; garnish with cilantro leaves.

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.