20 Minute Ponzu Ginger Chicken Lettuce Bowls

• portions: 6 servings
• temps actif: 10 minutes
• temps total: 20 minutes

Ingrédients

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: 365 kcal