20 Minute Ponzu Ginger Chicken Lettuce Bowls
Fresh, tangy, and fast. A light, satisfying meal perfect for summer and easy meal prep too!
Servings: 6
Calories: 365kcal
Ingredients
- 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
