Best Ponzu Chicken With Japanese Coleslaw Recipes

PONZU CHICKEN WITH JAPANESE COLESLAW

Steps:

• Marinate chicken in 6 tablespoons of Ponzu dressing. Cover and refrigerate for 2 to 8 hours. Remove from fridge half an hour before cooking.
• Combine 2 tablespoons of oil, mirin, orange juice and rice vinegar in a large bowl and toss through cabbage, carrot and onion. Cover and refrigerate until required.
• Heat a wok or large frying pan until very hot. Drain the marinade from the chicken.
• Add the remaining two tablespoons of oil to the wok or frypan and cook the chicken pieces, turning occaisionally so the meat browns. When the chicken is nearly cooked stir through the remaining Ponzu sauce and reduce heat, simmering for one minute.
• Arrange a pile of coleslaw on the side of four plates, spooning the chicken and sauce beside each.

ASIAN SLAW

Steps:

• In a small bowl, or food processor combine ginger, vinegar, soy sauce, lime juice, oil, and peanut butter. In a large bowl, combine all other ingredients and then toss with dressing. You can save some of the dressing to dress noodles that can be added to this dish along with stir fried pork to make an entire meal.

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.

ASIAN CHICKEN COLE SLAW

Steps:

• To prepare slaw, combine the first 7 ingredients in a large bowl.
• To prepare dressing, combine cider vinegar and next 6 ingredients in a small bowl.
• Stir and pour dresssing over the slaw: toss to coat.
• Cover and chill 1 hour.
• Sprinkle with slivered almonds and sesame seeds before serving.

ASIAN SLAW WITH PONZU DRESSING

Steps:

• 1. Slice the snow peas on the diagonal into thin matchstick-sized pieces.
• 2. For carrots, you can purchase matchstick carrots, or slice them yourself (make sure to use a very sharp chef's knife).
• 3. I cut the cabbage into four wedges. We will only use 1 of the wedges. Then, I shred the cabbage as thinly as possible. To do this, use a vegetable peeler and go along the corner, or use a box grater with large holes or use a sharp knife to shred by hand.
• 4. Now for the fennel, cut the white bulb from the green top. Cut the bulb into quarters and slice one of the quarters as thin as possible using a knife, a vegetable peeler or a mandoline. Save all the leftover fennel for another recipe.
• 5. The dressing ingredients are simple: ponzu, toasted sesame oil, sesame seeds and salt. Add 1/4 cup of ponzu to a bowl, then add the sesame oil and seeds. Season with a big pinch of salt and whisk with fork.
• 6. Pour the dressing over the snow peas, carrots, cabbage and fennel.
• 7. Toss to combine and taste. You can add more ponzu and salt if needed and serve immediately..

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.