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.
1 unit
Mini Cucumber
12 milliliters
Ponzu Sauce
(ContainsFish, Soy, Wheat)2 tablespoon
Soy Sauce
(ContainsSoy, Wheat)10 ounce
Chicken Cutlets
1.15 ounce
Peanut Butter
(ContainsPeanuts)1.5 ounce
Sesame Dressing
(ContainsSoy, Wheat, Sesame)4 ounce
Coleslaw Mix
2 unit
Brioche Buns
(ContainsSoy, Wheat, Milk, Eggs)2 tablespoon
Mayonnaise
(ContainsEggs)Not included in your delivery
Kosher Salt
Pepper
4 teaspoon
Cooking Oil
½ teaspoon
Sugar
• 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 two 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 (you’ll use the rest in the next step) 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 bottom buns; top with chicken and pickled cucumber (draining first). Spread remaining sesame-peanut dressing on top buns. Close sandwiches. • Divide sandwiches between plates; serve with slaw on the side.
Chicken is fully cooked when internal temperature reaches 165°.