Ponzu Chicken Sandwich

Ingredients

Contains: milk, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 cup prepared ponzu sauce
• 1 cup chopped fresh cilantro
• 1/2 cup pineapple juice
• 4 fresh mint leaves, chopped
• 4 cloves garlic, crushed
• 1 tablespoon grated fresh ginger
• 1 tablespoon toasted sesame oil
• 1 tablespoon chili oil
• 1 teaspoon brown sugar
• 3 skinless, boneless chicken breast halves, cut into chunks
• 1 tablespoon olive oil
• 1 onion, sliced
• 1 red bell pepper, sliced
• 1 jalapeno pepper, sliced
• salt and freshly ground black pepper to taste
• 1 small head cabbage, shredded
• 4 Italian-style hoagie buns, split lengthwise and toasted
• 12 slices Swiss cheese
• 1/4 cup chopped fresh cilantro, divided
• 1 tablespoon sesame seeds, divided
• 1 tablespoon chile-garlic sauce (such as Sriracha®), or to taste - divided
• 1 lime, cut into wedges

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Whisk the ponzu, pineapple juice, 1 cup cilantro, mint, garlic, ginger, sesame oil, chili oil, brown sugar and half of the chile-garlic sauce in a bowl. Add the chicken chunks, cover and refrigerate for 20 to 30 minutes.

2. Toss the shredded cabbage with salt, black pepper, half of the sesame seeds, the remaining 1/4 cup cilantro, the other half of the chile-garlic sauce and a squeeze of lime juice from the wedges. Set aside.

3. Heat the olive oil in a large skillet over medium-high heat. Add the onion, red bell pepper and jalapeno and cook 6 to 8 minutes until softened. Season with salt and pepper, then move to a plate.

4. Drain the chicken and discard the marinade. Add the chicken to the same skillet over medium-high heat and cook 6 to 8 minutes, stirring, until it reaches 165°F (74°C) in the thickest part.

5. Return the vegetables to the skillet with the chicken and toss to combine and heat through for 1 to 2 minutes. Season with salt and pepper to taste.

6. Set the oven to broil. Place the toasted hoagie buns cut side up on a baking sheet and top each bottom half with Swiss cheese, 3 slices per sandwich. Broil 1 to 2 minutes until the cheese melts.

7. Divide the chicken mixture among the bottom halves of the buns. Top with the cabbage slaw, sprinkle with the remaining sesame seeds, close the sandwiches and serve with the lime wedges.