Ponzu Chicken Sandwich
Ingredients55 m servings 516
- 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.
- Editor's Note:
- The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
Per Serving: 516 calories; 21.7 52.3 28.2 61 1354 Full nutrition
ReviewsRead all reviews 6
Delicious.. just finished eating this and boy was it good! Couple minor tweaks.. marinated the chicken over night and went easy on the peppers. The chili sauce and lime put this over the top......
My family and I loved these sandwiches! I must confess my cilantro was out of a tube and I had to use dehydrated jalepeno, but still, the taste was wonderful. My chicken marinated for three hour...
The flavor was good. I thought I didn't have any sesame oil so left that out and it still tasted fine. The second time I made it I only had 3/4 a cup of ponzu sauce and that also worked okay. T...
I let the chicken set in the marinade a couple hours before cooking it off with the peppers and a little marinade. Then I combined the sriracha mayo with the raw cabbage and topped with chicken...
The flavors this thing is packed with is unreal! On my meal rotation.