20 Minute Ponzu Ginger Chicken Bowls.
Ingredients
- 1 tablespoon salted butter
- 1 1/2 pounds chicken breasts or tenders - thinly sliced
- 2 tablespoons chopped fresh ginger
- 2 cloves garlic, chopped
- 1 tablespoon chopped lemongrass
- 1 Fresno pepper, sliced or chopped
- 1/4 cup tamari/soy sauce
- 1 tablespoon orange marmalade/jam
- 2 teaspoons honey
- black pepper/chili flakes
- 1/2 cup roasted peanuts
- 2 cups steamy jasmine rice
- butter lettuce leaves
- basil, sliced cucumbers, and green onions for serving
- 1/4 cup ponzu sauce
- 2 teaspoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon chili paste
- 2 tablespoons toasted sesame oil
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Instructions
- 1. To make the sauce. Combine all ingredients in a glass jar or bowl. Season with chili flakes.
- 2. In a large skillet, melt the butter. Add the chicken, ginger, garlic, lemongrass, and Fresno pepper, if using. Cook over medium-high heat until browned, about 5 minutes. Add the tamari/soy sauce, the honey, marmalade, and peanuts. Cook for 3 minutes, until the sauce thickens around the chicken. Remove from the heat.
- 3. Mix a few spoonfuls of the ponzu sauce into the chicken.
- 4. Serve the chicken inside the lettuce leaves over bowls of rice. Add basil, cucumbers, and green onions. Serve with ponzu sauce.
Source
Original recipe: View Original
