20-Minute Ponzu Ginger Chicken Bowls imagine juicy chicken and crunchy peanuts simmered in a bright, gingery-lemon sauce, then tossed with a homemade ponzu dressing that’s tangy, a little sweet, and just spicy enough. I serve this delicious mix in soft butter lettuce cups, piled on a bed of fluffy jasmine rice, with cool cucumber slices, fresh basil, and a sprinkle of green onions for that extra pop of flavor. And because you can’t have this without something crispy on the side, I add golden fried wonton chips—perfect for scooping up every last bit. Oh, and extra ponzu sauce for dipping, because more is always better. It’s simple, fast, and packed with flavor—no fancy tricks, just good food.
When I first started working on this recipe, I wanted something super easy—just chicken in lettuce wraps, no rice, nothing complicated. But after making it? It was… fine. Not bad, but not exciting. I took one bite and thought, “Hmm. Needs something.”
So I walked away from it. Left the idea alone for a few days, didn’t even think about it, until right before a trip when I decided to try again. This time? Totally different story. I turned it into a mix between a lettuce wrap and a rice bowl—and suddenly, everything worked. The tender chicken, the crunch from the peanuts, the fresh herbs, the tangy sauce—it all came together perfectly. Now it was a dish I actually wanted to eat.
With summer almost here, this dish is exactly what you want—light, fresh, and ready in just 20 minutes. Plus, it’s great for meal prep, so you can make it ahead and enjoy it all week.
The flavors? So good. It’s salty (but not too salty), a little sweet from the honey and marmalade, tangy from the ponzu, and has just the right kick of spice. And the best part? It’s fast. From start to finish, you’re done in 20 minutes. No long cooking, no complicated steps—just chop, cook, and eat.
A quick note on the ponzu sauce: I buy mine from Whole Foods. Look for one without added sugar and with simple ingredients—soy sauce, vinegar, and citrus or lemon juice. That’s all you need.
Seriously, that’s it. No fancy techniques, no hard-to-find ingredients. Just make it, enjoy it, and watch how quickly it disappears.
20-Minute Ponzu Ginger Chicken Bowls | halfharvest.com
Here’s Everything You’ll Need
For the Sauce:
- Ponzu sauce – The star of the show, giving that tangy, citrusy flavor.
- Rice vinegar – Adds a little extra brightness.
- Honey – For a touch of sweetness to balance the tang.
- Chili paste – I like sambal oelek or gochujang for a bit of heat.
- Toasted sesame oil – For that nutty, rich flavor.
- Black pepper & chili flakes – To spice it up just right.
For the Chicken:
- Salted butter – Because butter makes everything better (but oil works too).
- Chicken thighs or breasts – Thighs stay juicier, but breasts work if you prefer them.
- Ginger – Freshly grated for that warm, zingy kick.
- Garlic – Because what’s a stir-fry without garlic?
- Lemongrass – Fresh or paste, for a little citrusy depth.
- Tamari or soy sauce – For that deep, savory umami flavor.
- Orange marmalade – Adds a sweet, slightly bitter note that works so well.
- Honey – A little more sweetness to balance everything.
- Green onions – For a fresh, oniony bite.
Special Tools:
Just a large skillet for cooking the chicken and a glass jar to shake up the sauce. Nothing fancy!
Step-by-Step Instructions
Step 1: Make the Ponzu Sauce
This sauce is so easy—just dump everything into a jar, shake it up, and taste. Add chili flakes if you want a little more heat, and don’t skip the sesame seeds—they add a nice little crunch.
Is it a true homemade ponzu? No, but who cares? It’s delicious, quick, and way better than just using store-bought sauce straight from the bottle.
Step 2: Cook the Chicken
Melt the butter in your skillet (oil works, but butter gives it that extra richness). Add the chicken, then toss in the ginger, garlic, and lemongrass. Cook until the chicken’s done—no pink left!
Now, stir in the tamari, marmalade, honey, and a big pinch of black pepper. Throw in the peanuts too—they soak up all the flavors and add the best crunch. Let it all cook together until the sauce gets a little sticky and coats the chicken. Then turn off the heat.
Tip: Want to bulk it up? Add chopped broccoli or bell peppers with the peanuts. Or go tropical with mango or pineapple—trust me, it’s so good.
Step 3: Add the Ponzu Sauce
Take a few big spoonfuls of that ponzu sauce you made earlier and stir it right into the chicken. This is where the magic happens—it makes everything taste fresh, bright, and just alive.
Step 4: Assemble Your Bowl
Start with a scoop of steamed jasmine rice at the bottom of your bowl. Then take two butter lettuce leaves (Bibb works too) and fill them with the chicken mixture. Place them right on top of the rice.
Now, add sliced cucumber for crunch, fresh basil (Thai basil is my favorite—it’s got that extra peppery kick), and a handful of green onions for a little bite.
Serve with extra ponzu sauce on the side and a pile of fried wonton chips (just pan-fry them in butter or avocado oil until crispy, then sprinkle with salt). They’re so addictive—perfect for scooping up bites or just dunking straight into the sauce.
What My Family Thought
I made this again recently, and everyone loved it.
- Asher (my little sister) said if you take out the peanuts, it’s probably one of her top favorite meals.
- Creighton (my older brother) added avocado slices—genius move.
- Mom doubled the rice and skipped the green onions (her choice, no judgment).
- Dad? Ate it in about two minutes without saying a word—classic dad move.
- Little Oslo just ate the wonton chips dipped in ponzu sauce (can’t blame him).
Last Thing—Let Me Know What You Think!
If you make these 20-Minute Ponzu Ginger Chicken Bowls, leave a comment or rating—I love hearing from you! And if you post a pic on Instagram, tag me so I can see your masterpiece. There’s nothing better than seeing people enjoy these recipes.
