Ponzu Peanut Palooza Chicken Sandos
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Ponzu Peanut Palooza Chicken Sandos

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.

Easy Cleanup
Easy Prep

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Prep Time5 minutes


serving amount

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


(Contains Eggs)

Not included in your delivery



4 teaspoon

Cooking Oil

½ teaspoon



Nutrition Values

/ per serving
Calories870 kcal
Fat50 g
Saturated Fat11 g
Carbohydrate65 g
Sugar23 g
Dietary Fiber3 g
Protein42 g
Cholesterol150 mg
Sodium2190 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Bowl
Small Bowl
Paper Towel
Plastic Wrap
Meat Mallet
Large Pan


Pickle Cucumber

• 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.

Cook Chicken

• 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.

Make Dressing & Toss Slaw

• 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.

Finish & Serve

• 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°.