Ponzu Chicken Bowl Recipe

Ponzu Chicken Bowl

Ponzu Chicken Bowl is light and healthy, yet so satisfying! Ponzu’s citrus aroma will tickle your appetite. Enjoy over steamed rice or next to quinoa and fresh vegetables of your choice. Add extra chili pepper for those who love spicy bowl.

2 Servings


2 boneless skinless chicken breasts sliced
1 cup cooked quinoa (pictured) or steamed rice
1 ½ tsp toasted sesame oil
1 avocado sliced
1 ½ cup baby spinach
1 cup sliced cucumber
10 cherry tomatoes halved
10 Brussels sprouts halved
2 tsp of black or white roasted sesame seeds for garnish
1 tsp cornstarch
2 Tbsp Cold Mountain Ponzu Traditional
For those who wants more spicy dish, use Ponzu Spicy
For those who like sesame flavor, use Ponzu Roasted Sesame
For those who wants garlic flavor, use Ponzu Roasted Garlic
1 Tbsp rice vinegar
1 Tbsp sesame Oil
1/3 tsp sugar
kosher salt – a pinch
1 lime – ½ lime for juice and ½ for garnish


1.For the marinade: In a medium mixing bowl, add the juice from ½ lime, ponzu sauce, ricevinegar, sesame oil, sugar and kosher salt. Stir well to dissolve.
2.Add chicken breast slices into the ponzu marinade, to marinate for about 30 minutes.
3.Heat ½ tsp toasted sesame oil in a skillet or wok over medium high heat. Quickly sauté halvedBrussels sprouts to caramelize outside, for about 2 minutes. Remove the sprouts.
4.Heat 1 tsp toasted sesame oil in the same skillet. Once hot, add the chicken to the hot skillet.Save the ponzu marinade for later use.
5.Cook the chicken until no longer pink and caramelized. Remove the chicken.
6. In the remaining ponzu marinade add 1tsp cornstarch and mix well. Pour it into the hot wok and bring to a boil until thickened.
7. In a serving bowl, place chicken, quinoa (or rice) and other vegetables.
8. Drizzle with warm ponzu sauce.
9. Top with black or white roasted sesame seeds.
10. Garnish with a wedge of lime. Bon appétit!