Ponzu Chicken Fajitas

Got the idea for the Recipe for the wonderful and amazing Pioneer Woman! She inspires and stuff!

2 whole Boneless, Skinless Chicken Breasts
½ cups Ponzu Sauce

3 Tablespoons Canola Oil
1 whole Large Onion
3 whole Bell Peppers (mixed Color), Sliced


16 whole Flour Tortillas (small)
Fixins: Sour Cream, Pico De Gallo, Guacamole, Chopped Black Olives, Grated Cheddar Cheese

Slice chicken breasts into thin strips.

In a plastic bag place sliced chicken. Add Ponzu to the chicken. Seal or cover and allow to marinate in the fridge for several hours or overnight.

When you’re ready to make the fajitas, wrap fajitas in aluminum foil and place into a 350 degree oven for 25 minutes.

Meantime, heat a large skillet over high heat. Add veggies

To my onions I added, Worcestershire sauce and Soy sauce and Montreal Steak Seasoning



and cook for 4 to 5 minutes, or until slightly brown. Remove to a plate. Cook chicken in same skillet until brown. Remove to a plate. (grilled my chicken)

To serve, lay out whatever fixins you’d like. Serve veggies and meat in a flour tortilla with whatever fixins you’d like.


Ginger-Scallion Crusted Salmon

This Recipe had a lot that went into it, but so worth it! The Salmon, cucumbers and Ponzu Butter is heaven! I Served this along with Jasmine Rice.

  • Cucumber Salad:
  • 2 tablespoons sesame oil
  • 2 tablespoons chopped fresh dill
  • 1/2 cup rice wine vinegar
  • 1/4 cup mirin (Japanese rice wine)
  • 2 cucumbers, halved, seeded, and cut into very thin slices

  • Ginger Crust:
  • 1/3 cup minced fresh ginger root
  • 4 green onions, thinly sliced
  • 4 cloves garlic, minced
  • 1/4 cup peanut oil

  • Salmon:
  • 2 tablespoons peanut oil
  • 4 (8 ounce) center-cut salmon fillets
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons honey

  • Ponzu Butter:
  • 2 tablespoons unsalted butter
  • 2 shallots, minced
  • 1/2 cup dry white wine
  • 3 tablespoons ponzu sauce
  • 1/2 cup heavy cream
  • 1/2 cup cold unsalted butter, cut into 1/2-inch pieces
  • Kosher salt to taste

  1. To make the cucumber salad, stir together sesame oil, dill, rice vinegar, mirin, and sesame seeds in a glass or plastic bowl; add cucumber, and toss until well coated. Cover, and refrigerate for 2 hours. Let sit at room temperature for 30 minutes before serving.
  2. To prepare the ginger crust, stir together the ginger, green onions, and garlic in a sturdy, metal bowl; set aside. Heat 1/4 cup peanut oil in a small saucepan over high heat until it begins to smoke. Remove from heat, and carefully stir in the ginger mixture; set aside.
  3. Preheat oven to 425 degrees F (220 degrees C).
  4. Heat 2 tablespoons peanut oil in a large, ovenproof, nonstick skillet over medium-high heat. Season salmon fillets to taste with salt and pepper. Sear salmon until golden brown on both sides, 30 to 40 seconds per side. Transfer to a plate, and wipe excess oil from skillet. Spread honey over top of fillets, then evenly spread with reserved ginger crust.

  1. Replace salmon into the skillet, and place into the oven. Bake until the center of the salmon turns opaque, 6 to 7 minutes.
  2. Meanwhile, melt 2 tablespoons butter in a small saucepan over medium heat, stir in shallots, and cook until softened and translucent, about 2 minutes. Pour in white wine, then simmer until nearly evaporated. Add the ponzu sauce and heavy cream, reduce by 1/2. Remove from heat, then whisk in cold butter pieces until dissolved; season to taste with kosher salt.