This is a special one, Chef! Golden-roasted carrots & charred corn form a vibrant bed of veggies for succulent chicken. On the side, a refreshing salad featuring charred pineapple, blanched edamame, and sesame seeds adds a tropical twist. Drizzled with a sweet ponzu dressing and garnished with chives & toasted cashews.
Honey-Ponzu Chicken
Honey-Ponzu Chicken
with a sweet ponzu dressing & roasted carrots
Hands on Time: 30 - 45 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Carrot
- Cashew Nuts
- Chicken
- Corn
- Edamame Beans
- Free-range Chicken Breast/s
- Free-range Chicken Breasts
- Fresh Chives
- Fresh Pineapple Rings
- Kewpie Mayo
- Salad Leaves
- Sweet Ponzu
- White Sesame Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Paper Towel
- Butter
- Seasoning (salt & pepper)
ROAST CARROTS
Preheat the oven to 200°C. Spread the Carrot on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
NUTTY & GOLDEN
Place the cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHAR THE Corn & EDAMAME
Return the pan to medium-high heat with a drizzle of oil. Fry the Corn until charred, 3-4 minutes (shifting occasionally). Season, remove from the pan, and set aside. Boil the kettle. Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
PERFECT PONZU
In a small bowl, combine the sweet ponzu with ½ the chives, a drizzle of olive oil, and seasoning. Set aside.
FRY THE Chicken
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. Fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
PINEAPPLE SALAD
Place a clean pan over high heat. When hot, fry the pineapple until charred, 2-3 minutes per side. Remove from the pan, cut into bite-sized pieces, and place in a bowl. Toss with the sesame seeds, the edamame beans, the salad leaves, a drizzle of olive oil, and seasoning. Set aside.
LOOKING GOOD, CHEF!
Make a bed of the roasted Carrot and the charred corn. Top with the sliced Chicken and serve the charred pineapple and sesame seed salad on the side. Drizzle over the sweet ponzu dressing. Garnish with the remaining chives and cashew nuts. Side with a dollop of mayo and tuck in, Chef!
ROAST CARROTS
Preheat the oven to 200°C. Spread the Carrot on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
NUTTY & GOLDEN
Place the cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHAR THE Corn & EDAMAME
Return the pan to medium-high heat with a drizzle of oil. Fry the Corn until charred, 3-4 minutes (shifting occasionally). Season, remove from the pan, and set aside. Boil the kettle. Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
PERFECT PONZU
In a small bowl, combine the sweet ponzu with ½ the chives, a drizzle of olive oil, and seasoning. Set aside.
FRY THE Chicken
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. Fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
PINEAPPLE SALAD
Place a clean pan over high heat. When hot, fry the pineapple until charred, 2-3 minutes per side. Remove from the pan, cut into bite-sized pieces, and place in a bowl. Toss with the sesame seeds, the edamame beans, the salad leaves, a drizzle of olive oil, and seasoning. Set aside.
LOOKING GOOD, CHEF!
Make a bed of the roasted Carrot and the charred corn. Top with the sliced Chicken and serve the charred pineapple and sesame seed salad on the side. Drizzle over the sweet ponzu dressing. Garnish with the remaining chives and cashew nuts. Side with a dollop of mayo and tuck in, Chef!
ROAST CARROTS
Preheat the oven to 200°C. Spread the Carrot on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
NUTTY & GOLDEN
Place the cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHAR THE Corn & EDAMAME
Return the pan to medium-high heat with a drizzle of oil. Fry the Corn until charred, 3-4 minutes (shifting occasionally). Season, remove from the pan, and set aside. Boil the kettle. Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
PERFECT PONZU
In a small bowl, combine the sweet ponzu with ½ the chives, a drizzle of olive oil, and seasoning. Set aside.
FRY THE Chicken
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. Fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
PINEAPPLE SALAD
Place a clean pan over high heat. When hot, fry the pineapple until charred, 2-3 minutes per side. Remove from the pan, cut into bite-sized pieces, and place in a bowl. Toss with the sesame seeds, the edamame beans, the salad leaves, a drizzle of olive oil, and seasoning. Set aside.
LOOKING GOOD, CHEF!
Make a bed of the roasted Carrot and the charred corn. Top with the sliced Chicken and serve the charred pineapple and sesame seed salad on the side. Drizzle over the sweet ponzu dressing. Garnish with the remaining chives and cashew nuts. Side with a dollop of mayo and tuck in, Chef!
ROAST CARROTS
Preheat the oven to 200°C. Spread the Carrot on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
NUTTY & GOLDEN
Place the cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
CHAR THE Corn & EDAMAME
Return the pan to medium-high heat with a drizzle of oil. Fry the Corn until charred, 3-4 minutes (shifting occasionally). Season, remove from the pan, and set aside. Boil the kettle. Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
PERFECT PONZU
In a small bowl, combine the sweet ponzu with ½ the chives, a drizzle of olive oil, and seasoning. Set aside.
FRY THE Chicken
Return the pan to medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. Fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
PINEAPPLE SALAD
Place a clean pan over high heat. When hot, fry the pineapple until charred, 2-3 minutes per side. Remove from the pan, cut into bite-sized pieces, and place in a bowl. Toss with the sesame seeds, the edamame beans, the salad leaves, a drizzle of olive oil, and seasoning. Set aside.
LOOKING GOOD, CHEF!
Make a bed of the roasted Carrot and the charred corn. Top with the sliced Chicken and serve the charred pineapple and sesame seed salad on the side. Drizzle over the sweet ponzu dressing. Garnish with the remaining chives and cashew nuts. Side with a dollop of mayo and tuck in, Chef!
Frequently Asked Questions
What is the preparation time for Honey-Ponzu Chicken?
The preparation time for Honey-Ponzu Chicken with a sweet ponzu dressing & roasted carrots is between 30 and 45 minutes.
What is the total time required to make Honey-Ponzu Chicken with a sweet ponzu dressing & roasted carrots?
The total time required to make Honey-Ponzu Chicken with a sweet ponzu dressing & roasted carrots is between 45 and 60 minutes.
How many servings does Honey-Ponzu Chicken provide?
4 servings
What are the main ingredients in Honey-Ponzu Chicken?
Carrot, Cashew Nuts, Chicken, Corn, Edamame Beans, Free-range Chicken Breast/s, Free-range Chicken Breasts, Fresh Chives, Fresh Pineapple Rings, Kewpie Mayo, Salad Leaves, Sweet Ponzu, White Sesame Seeds
What is the nutritional information of Honey-Ponzu Chicken?
Calories: 741, Carbs: 65 grams, Fat: grams, Protein: 47.3 grams, Sugar: 34.7 grams, Salt: 305 grams
How do I prepare Honey-Ponzu Chicken?
LOOKING GOOD, CHEF!: Make a bed of the roasted carrot and the charred corn. Top with the sliced chicken and serve the charred pineapple and sesame seed salad on the side. Drizzle over the sweet ponzu dressing. Garnish with the remaining chives and cashew nuts. Side with a dollop of mayo and tuck in, Chef! PINEAPPLE SALAD: Place a clean pan over high heat. When hot, fry the pineapple until charred, 2-3 minutes per side. Remove from the pan, cut into bite-sized pieces, and place in a bowl. Toss with the sesame seeds, the edamame beans, the salad leaves, a drizzle of olive oil, and seasoning. Set aside. ROAST CARROTS: Preheat the oven to 200°C. Spread the carrot on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). NUTTY & GOLDEN: Place the cashews in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. CHAR THE CORN & EDAMAME: Return the pan to medium-high heat with a drizzle of oil. Fry the corn until charred, 3-4 minutes (shifting occasionally). Season, remove from the pan, and set aside. Boil the kettle. Submerge the edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside. PERFECT PONZU: In a small bowl, combine the sweet ponzu with ½ the chives, a drizzle of olive oil, and seasoning. Set aside. FRY THE CHICKEN: Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. Fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter. Remove from the pan and rest for 5 minutes before slicing and seasoning.
What should be prepared from my kitchen to make Honey-Ponzu Chicken?
Carrot, Cashew Nuts, Chicken, Corn, Edamame Beans, Free-range Chicken Breast/s, Free-range Chicken Breasts, Fresh Chives, Fresh Pineapple Rings, Kewpie Mayo, Salad Leaves, Sweet Ponzu, White Sesame Seeds
How many calories does Honey-Ponzu Chicken have?
741 calories
How much fat content does Honey-Ponzu Chicken have?
grams
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