Ponzu Peanut Palooza Chicken Sandos
with Slaw & Pickled Cucumber
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Mini Cucumber
12 milliliters
Ponzu Sauce
(Contains Fish, Soy, Wheat)
2 tablespoon
Soy Sauce
(Contains Soy, Wheat)
10 ounce
Chicken Cutlets
1.15 ounce
Peanut Butter
(Contains Peanuts)
1.5 ounce
Sesame Dressing
(Contains Soy, Sesame, Wheat)
4 ounce
Coleslaw Mix
2 unit
Brioche Buns
(Contains Wheat)
2 tablespoon
Mayonnaise
(Contains Eggs)
Not included in your delivery
Salt
Pepper
4 teaspoon
Cooking Oil
½ teaspoon
Sugar
Nutrition Values
Utensils
Instructions
• 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.
• 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.
• 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.
• 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°.
