20 Minute Ponzu Ginger Chicken Bowls.

20-Minute Ponzu Ginger Chicken Bowls – Chicken and peanuts simmered in a tangy, ginger-lemon sauce, then tossed with my homemade ponzu dressing. I serve the chicken in butter lettuce cups, over a bed of jasmine rice, with sliced cucumber, fresh basil, and green onion. On the side? Fried wonton chips for scooping—plus extra ponzu sauce, of course. That’s it. Nothing fancy. Don’t overcomplicate it.

When I first started developing this recipe, I was aiming for simple lettuce wraps. No rice, minimal fuss. But honestly? I was bored. I made the dish, tasted it, and…meh. It wasn’t satisfying. Something was missing.

So I put a pin in it. I left the idea alone for a few days—didn’t think much about it—until just before a recent trip, when I gave it another go.

This version? It’s everything. A cross between a lettuce wrap and a rice bowl. The textures, the flavors—it all came together so easily, and it was so much more satisfying.

With summer just around the corner, this dish is perfect—fresh, light, and quick to throw together. It even works great for meal prep!

These bowls are salty in the best way, a little sweet, perfectly tangy, and have just the right amount of spice. And the best part? They come together in 20 minutes—start to finish. Wahoo!

A quick tip on ponzu sauce: I buy mine from Whole Foods. Look for one without added sugar and just a few clean ingredients—think soy sauce, vinegar, and citrus or lemon juice.

That’s all you need to know. Just make it and enjoy!

These are the details

Ingredients – for the sauce

• ponzu sauce
• rice vinegar
• honey
• chili paste – I like sambal oelek or gochujang
• toasted sesame oil
• black pepper and chili flakes

Ingredients – for the chicken

• salted butter
• chicken thighs or breasts – or use a mix
• ginger
• garlic
• lemongrass – or use lemongrass paste
• tamari/soy sauce
• orange marmalade
• honey
• green onions

Special Tools

Just a large skillet and a glass jar to shake the sauce in.

Steps

Step 1: Make the Ponzu Sauce
This sauce is super easy—just mix all the ingredients together and season to taste with chili flakes. I also highly recommend adding sesame seeds for extra flavor and texture.

While it’s not a fully homemade ponzu, it’s delicious and comes together fast. No shame in taking a little help from the store!

Step 2: Cook the Chicken
Melt some butter in a skillet (you can use oil, but I prefer butter for the flavor). Add the chicken, followed by the ginger, garlic, and lemongrass. Cook until the chicken is fully cooked through.

Next, stir in the tamari, marmalade, honey, and a generous pinch of black pepper. Add the peanuts now, too. Let everything cook together until the sauce thickens slightly and coats the chicken. Then remove from the heat.

Tip: Want to add veggies? Toss in chopped broccoli or bell peppers with the peanuts. Mango or pineapple would be amazing here too!

Step 3: Add the Ponzu Sauce
With the skillet off the heat, stir in a few spoonfuls of the ponzu sauce from step 1. This gives the chicken a tangy, citrusy finish.

Step 4: Assemble Your Bowl
Start with a base of steamed jasmine rice. Take two butter or Bibb lettuce leaves and fill them with the chicken. Place the lettuce wraps right on top of the rice.

Add sliced cucumber, fresh basil (Thai basil is my favorite), and green onions.

Serve with extra ponzu sauce on the side. I love pairing this with fried wonton chips—pan-fried in butter or avocado oil and finished with a sprinkle of salt. They’re addicting, especially dipped in that ponzu.

Family Approved

Everyone thought this dish was YUMMY! I actually remade it for my family just the other night.

My younger sister, Asher, said that without the peanuts, it’s probably one of her favorite dishes.

My older brother, Creighton, added avocado slices—not a bad idea. Mom did the same, but also doubled the rice and skipped the green onions.

Dad? He just shoveled it in—typical. And little Oslo? He stuck to the chips, happily dipping them in ponzu sauce.

Looking for other quick weeknight dinners? Here are some favorites:

20 Minute Thai Basil Beef Rolls

Chili Crisp Chicken Mango Cucumber Rice Bowl

Spicy Orange Sesame Chicken

30 Minute Sticky Thai Meatballs with Sesame Noodles

Better Than Takeout Sweet Thai Basil Chicken

Thai Basil Beef and Lemongrass Rice Bowls

Lastly, if you make this 20 Minute Ponzu Ginger Chicken Bowls, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

20 Minute Ponzu Ginger Chicken Lettuce Bowls

4.27 from 15 votes

6

by Tieghan Gerard

calories 365kcal

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Prep10 minutes mins

Cook10 minutes mins

Total20 minutes mins

Fresh, tangy, and fast. A light, satisfying meal perfect for summer and easy meal prep too!

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Ingredients 

1x2x3x

• ▢ 1 tablespoon salted butter
• ▢ 1 1/2 pounds chicken breasts or tenders - thinly sliced
• ▢ 2 tablespoons chopped fresh ginger , (or 1 teaspoon dried ginger)
• ▢ 2 cloves garlic, chopped
• ▢ 1 tablespoon chopped lemongrass
• ▢ 1 Fresno pepper, sliced or chopped, (optional)
• ▢ 1/4 cup tamari/soy sauce
• ▢ 1 tablespoon orange marmalade/jam
• ▢ 2 teaspoons honey
• ▢ black pepper/chili flakes
• ▢ 1/2 cup roasted peanuts
• ▢ 2 cups steamy jasmine rice
• ▢ butter lettuce leaves
• ▢ basil, sliced cucumbers, and green onions for serving

Ponzu Sauce

• ▢ 1/4 cup ponzu sauce
• ▢ 2 teaspoons honey
• ▢ 1 tablespoon rice vinegar
• ▢ 1 tablespoon chili paste, (sambal oelek or gochujang)
• ▢ 2 tablespoons toasted sesame oil

Instructions 

• 1. To make the sauce. Combine all ingredients in a glass jar or bowl. Season with chili flakes.

  2. In a large skillet, melt the butter. Add the chicken, ginger, garlic, lemongrass, and Fresno pepper, if using. Cook over medium-high heat until browned, about 5 minutes. Add the tamari/soy sauce, the honey, marmalade, and peanuts. Cook for 3 minutes, until the sauce thickens around the chicken. Remove from the heat.

  3. Mix a few spoonfuls of the ponzu sauce into the chicken.

  4. Serve the chicken inside the lettuce leaves over bowls of rice. Add basil, cucumbers, and green onions. Serve with ponzu sauce.

Nutrition

Calories: 365kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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