Ponzu-Ginger Chicken & Fries
with Japanese-Style Salad & Peanuts
- Soy
- Sulphites
- Peanuts
- Sesame
- May contain traces of allergens
- Eggs
- Milk
- Cashew
- Walnut
- Almond
- Macadamia
- Traces of Tree Nuts
- Sesame
- Soy
Not only is this Japanese-inspired dish packed with veggies, it's full of flavour - from the umami and zingy coating on the chicken, to the fragrant mixed sesame seeds on the fries, every morsel is super moreish. The kids can help you whip this one up, too. This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Ingredients
2
potato
1 packet
ponzu
(Contains: Soy, Sulphites May be present: Eggs, Milk, Cashew, Walnut, Almond, Macadamia)
1 packet
ginger paste
1
cucumber
1
carrot
1 sachet
lemon pepper seasoning
2 packet
chicken breast
1 bag
mixed salad leaves
1 packet
roasted peanuts
(Contains: Peanuts May be present: Tree Nuts, Milk, Sesame, Soy)
1 packet
Japanese dressing
(Contains: Sesame, Soy)
Not included in your delivery
olive oil
3 tsp
brown sugar
2 tsp
vinegar (rice wine or white wine)
1 tbs
water
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil and season with salt. Toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the fries between two trays.
• Meanwhile, combine ponzu sauce, ginger paste, the brown sugar, the vinegar and the water in a small bowl. Set aside.
Little cooks: Take the lead and help combine the ingredients for the marinade!
• Roughly chop cucumber. • Grate carrot. Set aside.
Little cooks: Older kids, help grate the carrot under adult supervision!
• When the fries have 15 minutes remaining, in a bowl, combine lemon pepper spice blend and a drizzle of olive oil. Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks. Add chicken to spice blend, tossing to coat. • Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken steaks until cooked through, 3-6 minutes each side (cook in batches if your pan is getting crowded). • In the last 1-2 minutes of cook time, add ponzu mixture, turning chicken to coat.
TIP: Chicken is cooked through when it's no longer pink inside.
• While the chicken is cooking, combine mixed salad leaves, cucumber and carrot in a medium bowl. Add Japanese dressing. • Toss to coat.
Little cooks: Take the lead by tossing the salad!
• Slice chicken. • Divide ponzu-ginger chicken, fries and Japanese style salad between plates. • Sprinkle with roasted peanuts to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The ponzu-ginger chicken glaze was a standout, with many customers loving the umami and gingery sweetness. Some found the flavours conflicted, particularly between the salad dressing and the chicken sauce.
- Ease of prep: Most found the dish quick and straightforward to pull together, though a few noted it took longer than expected.
- Suggestions: Several customers felt rice or noodles would suit the dish better than chips, as the runny sauce soaked in more satisfyingly. To make the sauce stickier, try simmering it separately after removing the chicken to caramelise the brown sugar into a glaze rather than a thin syrup. Some also suggested marinating the chicken in the ponzu mixture beforehand, noting that leftovers the next day had noticeably deeper flavour. To avoid dry chicken, watch your cook time carefully and consider using thigh fillets for a juicier result.
- Leftovers: Leftovers were well received, with one customer noting the ginger and caramelised sweetness came through much more strongly the next day.
- Portions: A number of customers felt there was not quite enough chicken, particularly for families of four.
