Ingredients
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
Marinade:
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
Directions
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!