Ponzu Peanut Palooza Chicken Sandos

Name: Ponzu Peanut Palooza Chicken Sandos with Slaw & Pickled Cucumber
Yield: 2 servings
Cuisine: Japanese
Ingredients: 12 ml Ponzu Sauce; 1 1/2 oz Sesame Dressing; 2 tbsp Soy Sauce; 1 Cucumber; 2 tbsp Mayonnaise; 1 Butter; 2 unit Brioche Buns; 10 oz Chicken Cutlets; 4 oz Coleslaw Mix; tsp Salt, tsp; tsp Black Pepper, tsp; 1/2 tsp Granulated Sugar, tsp; 4 tsp Cooking Oil, tsp

with Slaw & Pickled Cucumber

By Recipe0 System

Peanut and ponzu and pickles, oh my! This sando has it all: sweet, salty, tangy, umami, and of course, crunchy (we’ve got a whole slaw for that!). What we’ve got for you is a tender pan-seared chicken cutlet coated in a soy-ponzu sauce. It’s topped with tangy pickled cukes between peanut sauce-slathered soft brioche buns, and served alongside a crunchy peanut and sesame cabbage-carrot slaw. Looking for a filling, deeply flavored 20-minute dinner idea? This palooza is for youza.

Japanese

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

0.41 fl oz Ponzu Sauce
1 1/2 oz Sesame Dressing
2 tbsp Soy Sauce
1 Cucumber
2 tbsp Mayonnaise
1 Butter
2 unit Brioche Buns
10 oz Chicken Cutlets
4 oz Coleslaw Mix
tsp Salt, tsp
tsp Black Pepper, tsp
1/2 tsp Granulated Sugar, tsp
4 tsp Cooking Oil, tsp

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Wash and dry produce.

Trim and thinly slice cucumber on a diagonal.

Place cucumber in a medium microwave-safe bowl with half the ponzu and season with ¼ tsp sugar (½ tsp for 4 servings), a big pinch of salt, and pepper. Microwave for 30 seconds, then set aside to pickle, tossing occasionally, until ready to serve.
2

In a small bowl, combine half the soy sauce, remaining ponzu, and ¼ tsp sugar (½ tsp for 4 servings).

Pat chicken* dry with paper towels. Place between 2 large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ½ inch thick. Season all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 2-3 minutes per side. Turn off heat and add ponzu-soy mixture; turn to coat.
3

In a second medium bowl, whisk together sesame dressing, peanut butter, and remaining soy sauce. While whisking, slowly drizzle in 1 TBSP oil (2 TBSP for 4 servings).

Transfer half the sesame-peanut dressing to a third medium bowl (large bowl for 4); add coleslaw mix and toss to combine. Taste and season with salt and pepper if desired.
4

Halve and toast buns.

Spread mayonnaise on cut sides of bottom buns; top with chicken and pickled cucumber (draining first). Spread remaining sesame-peanut dressing on cut sides of top buns. Close sandwiches.

Divide sandwiches between plates; serve with slaw on the side.

Chicken is fully cooked when internal temperature reaches 165°.

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