Lemongrass Ponzu Chicken & Jasmine Rice
with Pickled Carrot–Cucumber Salad & Crispy Fried Onions
- Fish
- Soy
- Wheat
This Southeast Asian–inspired chicken features a bright, umami lemongrass and ponzu glaze. It’s served over aromatic jasmine rice with a quick-pickled carrot–cucumber salad and crispy fried onions for crunchy contrast—plus it’s on the table in just 30 minutes!
Ingredients
1 ounce
Lemongrass Puree
12 milliliters
Ponzu Sauce
(Contains: Fish, Soy, Wheat)
4 ounce
Shredded Carrots
5 teaspoon
Rice Wine Vinegar
2 ounce
Sweet Thai Chili Sauce
1 unit
Mini Cucumber
12 ounce
Chicken Cutlets
1 unit
Lime
1 unit
Crispy Fried Onions
(Contains: Wheat)
¾ cup
Jasmine Rice
1 teaspoon
Garlic Powder
¼ ounce
Cilantro
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
-
Keep covered off heat until ready to serve.
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While rice cooks, wash and dry produce.
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Quarter lime. Trim and halve cucumber lengthwise; thinly slice crosswise on a diagonal. Roughly chop cilantro.
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In a small bowl, combine chili sauce, ponzu, half the lemongrass puree, half the garlic powder (you’ll use the rest later), and juice from one lime wedge (all the lemongrass puree and juice from two lime wedges for 4 servings).
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In a medium microwave-safe bowl, combine carrots, vinegar, 1 tsp water, 1 tsp sugar, and a pinch of salt (2 tsp water and 2 tsp sugar for 4 servings).
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Cover with plastic wrap; microwave for 30-60 seconds. Set aside to pickle, stirring occasionally.
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Pat chicken* dry with paper towels; season all over with remaining garlic powder, salt, and pepper.
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Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. TIP: If chicken is browning too quickly, reduce heat and cover pan with lid.
- Transfer chicken to a cutting board.
-
Drain pickled carrots and return to bowl.
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Stir in cucumber and half the cilantro.
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Fluff rice with a fork.
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Thinly slice chicken crosswise.
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Divide rice and salad between plates in separate sections. Top rice with chicken; squeeze one lime wedge over each portion of chicken and spoon as much lemongrass ponzu sauce over top as you like. Garnish with crispy fried onions and remaining cilantro. Serve with any remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The lemongrass ponzu sauce is bright and flavorful, though some found it too strong or citrusy — use only half the lemongrass puree if you prefer a milder taste 🌿. The pickled carrot-cucumber salad divided opinions; some loved it, others found the carrots too overpowering.
- Ease of prep: The sauce comes together quickly and the overall cook is simple, though a few noted it produced more dishes than expected.
- Suggestions: Add extra cucumber or steamed broccoli to bulk up the vegetables; one reviewer swapped in quinoa for the rice with great results. Consider omitting or reducing the cilantro if you find it clashes with the lemongrass and chili sauce.
- Portions: Chicken and rice portions were described as generous by several reviewers.
