Ponzu Chicken Rice Bowls are light and healthy! Sweet, spicy and citrusy ponzu chicken is served over rice with a plethora of fresh toppings. Serves 4 in about 30 minutes.
It’s finally starting to feel like spring here in Michigan.
This weekend we had one 70° day so we took full advantage and got a head start on our gardens, mulched and pulled weeds. So. many. weeds. Normally we’re getting ready for Memorial Day weekend but with all that’s going on, it totally slipped my mind that it was coming up. Needless to say, I’m behind. Is it me or does it feel like it’s always some random Tuesday?
With that said, I promise you I’m working on some simple Memorial Day recipes that are also great for any small cookouts. However, I’ve pulled all my cookout go-to’s here for you to peruse. And since I already made these ponzu bowls, I’m sharing them now. This is life.
The great thing about these bowls, besides being light and healthy (and pretty), is that they are delicious served warm or cold. I personally love the warm rice and chicken in contrast to the cool crisp vegetables. And the peanuts give these bowls delicious crunch.
It’s official. I’m addicted.
To Make These Ponzu Chicken Rice Bowls You Will Need:
- cooked jasmine rice
- boneless skinless chicken breasts
- ponzu sauce
- rice vinegar
- sambal oelek – chili garlic paste
- kosher salt
- toasted sesame oil
- thinly sliced cucumber and radish
- julienned carrots
- green onions
- pickled red onions
- chopped dry roasted peanuts
- black sesame seeds
First make your rice. I like using jasmine in this recipe, however long grain or brown rice will be just as delicious. Just be aware that brown rice will take about twice as long.
Prepare as much rice as you want, I like to serve a generous 1/2 cup per person.
Now for the marinade/sauce. In a medium mixing bowl, measure and add zest and juice of 1 lime, 1/4 cup ponzu sauce, 2 tablespoons rice vinegar, 1 teaspoon sambal oelek, 1/2 teaspoon sugar and 1/8 teaspoon of kosher salt. Stir well to dissolve the sugar and salt.
What Is Ponzu Sauce?
Is a thin, dark and citrus based sauce. Like a citrus soy sauce, ponzu is slightly sweet and sour. Can be used in a marinade, brushed onto grilled meat or as a dipping sauce.
Add 1 to 1-1/4 pounds of diced boneless skinless chicken breasts in to a bowl and pour the ponzu marinade over top.
Toss well to combine and marinate for 20 minutes.
Heat 2 teaspoons toasted sesame oil in a large skillet or wok over medium high heat. Once hot, use a slotted spoon or tongs to transfer the chicken to the hot skillet, letting any liquids drip back into the bowl. We will be using those later.
Cook until no longer pink and caramelized and browned in spots. Remove the chicken to a clean plate.
Whisk the ponzu chicken marinade with 1 teaspoon cornstarch. Pour it into the hot skillet and bring to a boil for at least 2 to 3 minutes. Once thickened, remove off of the heat.
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, drizzle with warm ponzu sauce and scatter black sesame seeds over top.
it’s as simple as that my friends!
If you like it extra spicy, drizzle a little extra sambal oelek over top!
These bowls are so light and satisfying. I love the flavor of pickled red onion with the crisp cool cucumber and citrusy chicken.
Not surprising this will be thrown into our weekly rotation.
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