ponzu chicken sandwich

Ingredients

• Servings: 4
• 1 cup prepared ponzu sauce
• 1 cup chopped fresh cilantro
• 1/2 cup pineapple juice
• 4 fresh mint leaves, chopped
• 4 cloves garlic, crushed
• 1 tablespoon grated fresh ginger
• 1 tablespoon toasted sesame oil
• 1 tablespoon chili oil
• 1 teaspoon brown sugar
• 3 skinless, boneless chicken breast halves, cut into chunks
• 1 tablespoon olive oil
• 1 onion, sliced
• 1 red bell pepper, sliced
• 1 jalapeno pepper, sliced
• salt and freshly ground black pepper to taste
• 1 small head cabbage, shredded
• 4 italian-style hoagie buns, split lengthwise and toasted
• 12 slices swiss cheese
• 1/4 cup chopped fresh cilantro, divided
• 1 tablespoon sesame seeds, divided
• 1 tablespoon chile-garlic sauce (such as sriracha®), or to taste - divided
• 1 lime, cut into wedges

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 55 mins


• 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 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.