Ponzu Chicken Sandwich Recipe

Ingredients:

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

Instructions:

Preheat oven to 500 degrees F (260 degrees C).

Combine ponzu sauce, 1 cup cilantro, pineapple juice, mint leaves, garlic, fresh ginger, sesame oil, chili oil, and brown sugar together in a large bowl. Add chicken and toss to coat.

Remove chicken from ponzu sauce mixture, reserving marinade. Heat large pot or Dutch oven over medium-high heat. Add chicken and cook, stirring frequently, until browned, about 5 minutes. Stir in olive oil, onion, red bell pepper, jalapeno pepper, salt, and black pepper. Cook and stir until onion has softened and turned translucent, about 5 minutes.

Pour reserved marinade into chicken mixture and bring to a boil. Stir in cabbage and cook until slightly wilted, 4 to 5 minutes.

Using a slotted spoon, transfer chicken mixture into toasted hoagie buns and top each sandwich with 3 slices Swiss cheese.

Place sandwiches onto a baking sheet and bake in the preheated oven until cheese is melted and buns are toasted, about 5 minutes. Garnish each sandwich with 2 tablespoons cilantro, 1/4 of the sesame seeds, and 1/4 of the chile-garlic sauce. Serve with lime wedges.