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Ponzu-Ginger Chicken over Sesame Rice

with Pear, Napa Cabbage & Spinach Slaw

Cooking time

30 minutes




680 /serving

Asian flavours are a sure win with most families, with all their palate pleasing savoury contrasts. This dish is no exception—expect accolades within the first few bites of this juicy chicken! The marinade mixes snappy lime, salty ponzu, umami-filled mirin and lively ginger to make for a flavour explosion, tempered beautifully by the fluffy bed of sesame rice. On the side, the kids will get the fun crunch of napa cabbage and sweet pear in the spinach-filled slaw.

We will send you:

  • 8 Chicken thighs
  • 120g Baby spinach
  • 20g Ginger
  • 1 Lime
  • 150g Shredded napa cabbage
  • 1 Pear
  • 60ml Ponzu lime sauce
  • 45ml Soy sauce (low sodium)
  • 60ml Mirin
  • 9g Black & white sesame seeds
  • 315g Calrose rice

Contains: Sesame Seeds, Soy, Sulphites, Wheat

You will need:

Medium pot
Large pan
Salt & pepper
Total Fat
19 g
Saturated Fat
4 g
950 mg
Total Carbs
82 g
5 g
42 g
10 g
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Marinate the chicken
Zest and juice the lime. Peel and mince the ginger. In a shallow dish, make the marinade by combining ⅔ of the mirin, ½ the ponzu, ½ the soy sauce, up to ½ the lime zest (to taste) and as much of the ginger as you’d like. Stir to combine. Pat the chicken dry with paper towel. Add the chicken to the marinade; season with S&P and toss to coat evenly. Set aside to marinate while you complete the next step.
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Cook the rice
Place the rice in a strainer and rinse under cold water until the water runs clear. In a medium pot, combine the rice, 3 ½ cups water and a big pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 18 to 20 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
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Cook the chicken
While the rice cooks, in a large pan, heat a drizzle of oil on medium-high. Add the marinated chicken* to the pan (letting the excess marinade drip off) and cook, 4 to 6 minutes, until golden brown on the first side. Flip the chicken. Add the marinade to the pan and cook, 4 to 6 minutes, spooning it over the chicken until the chicken is cooked through.
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Make the slaw
While the chicken cooks, in a large bowl, make the vinaigrette by combining ⅔ of the lime juice, the remaining mirin, the remaining soy sauce, ½ the remaining ponzu and 3 tbsp oil; season with S&P to taste. Core and julienne the pear (or thinly slice to save time). To the bowl of vinaigrette, add the spinach, napa cabbage and pear; toss well.
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Finish & serve
To the pot of cooked rice, add ⅔ of the sesame seeds, the remaining lime juice, the remaining ponzu and as much of the remaining lime zest as you’d like; stir to combine. Divide the rice and slaw between your plates. Top the rice with the chicken. Garnish with the remaining sesame seeds. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.