Lemongrass Ponzu Chicken with Jasmine Rice and Pickled Salad

This Southeast Asian-inspired chicken dish brings together bright, umami flavors with a lemongrass and ponzu glaze that’s both tangy and savory. Served over aromatic jasmine rice, it’s paired with a quick-pickled carrot and cucumber salad that adds a refreshing crunch. Crispy fried onions on top provide the perfect finishing touch.

Ready in just 30 minutes, this recipe is ideal for busy weeknights when you want something delicious without spending hours in the kitchen. The combination of sweet chili sauce, ponzu and lemongrass creates a glaze that caramelizes beautifully on the chicken, while the pickled salad cuts through the richness with its vinegary brightness.

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Ingredients

1 ounce Lemongrass PureeView ingredient guideLike ingredientDislike ingredient

12 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded CarrotsView ingredient guideLike ingredientDislike ingredient

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine the jasmine rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
2. While the rice cooks, prepare the sauce and vegetables. Quarter the lime. Trim the mini cucumber, halve it lengthwise, then slice crosswise on a diagonal. Roughly chop the cilantro. In a small bowl, whisk together the sweet Thai chili sauce, ponzu sauce, half the lemongrass puree, half the garlic powder and the juice from one lime wedge (for 4 servings, use all the lemongrass puree and juice from two lime wedges).
3. In a medium microwave-safe bowl, combine the shredded carrots, rice wine vinegar, 1 teaspoon water, 1 teaspoon sugar and a pinch of salt (for 4 servings, use 2 teaspoons water and 2 teaspoons sugar). Cover with plastic wrap and microwave for 30-60 seconds. Set aside to pickle, stirring occasionally.
4. Pat the chicken cutlets dry with paper towels. Season both sides with the remaining garlic powder, salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add the chicken and cook until browned and cooked through, 5-7 minutes per side. If the chicken browns too quickly, reduce the heat and cover the pan with a lid. Transfer the cooked chicken to a cutting board.
5. Drain the pickled carrots and return them to the bowl. Stir in the sliced cucumber and half the chopped cilantro.
6. Fluff the rice with a fork. Thinly slice the chicken crosswise. Divide the rice and pickled salad between plates, keeping them separate. Top the rice with the sliced chicken. Squeeze one lime wedge over each portion of chicken, then spoon as much lemongrass ponzu sauce over the top as desired. Garnish with crispy fried onions and the remaining cilantro. Serve with any remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use regular rice instead of jasmine rice?

Yes, you can substitute with long-grain white rice, but adjust the water and cooking time according to the package instructions.

What can I use instead of ponzu sauce?

You can mix equal parts soy sauce and fresh lemon or lime juice as a substitute.

How do I store leftovers?

Store the chicken, rice and salad separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and rice in the microwave or a pan and enjoy the salad cold.