Teriyaki Glazed Chicken Salad

Name: Teriyaki Glazed Chicken Salad
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 3 tablespoons low sodium soy sauce; 3 tablespoons mirin; 3 tablespoons sake; 2 tablespoons sugar (brown or white are both fine to use); 1 tablespoon minced garlic; 1 tablespoon oil; 4 boneless skinless chicken thighs (or breast fillets); 1/4 cup untouched teriyaki dressing (from above); 1 teaspoon rice wine vinegar; 1 teaspoon toasted sesame oil; 4 cups Romaine lettuce (or Cos lettuce leaves, washed and dried); 1/2 cucumber (large, sliced); 1 carrot (sliced thin or grated); 1 avocado (sliced); 1 g reen onion (Australian shallots, sliced); 1 pinch sesame seeds; 1/4 seaweed sheet (shredded)

Teriyaki Glazed Chicken Salad complete with avocado, cucumbers, carrots and thin strips of seaweed for real sushi lovers! Drizzled with an easy teriyaki dressing that doubles as a marinade!

⏱️ 25 min 🔪 Prep: 5 min 🔥 Cook: 20 min 📊 Medium 👁️ 7 views

👨‍🍳 Start Cooking

Foto: Cafe Delites

Ingredients

4 servings

3 tablespoons low sodium soy sauce
3 tablespoons mirin
3 tablespoons sake
2 tablespoons sugar (brown or white are both fine to use)
1 tablespoon minced garlic
1 tablespoon oil
4 boneless skinless chicken thighs (or breast fillets)
1/4 cup untouched teriyaki dressing (from above)
1 teaspoon rice wine vinegar
1 teaspoon toasted sesame oil
4 cups Romaine lettuce (or Cos lettuce leaves, washed and dried)
1/2 cucumber (large, sliced)
1 carrot (sliced thin or grated)
1 avocado (sliced)
1 g reen onion (Australian shallots, sliced)
1 pinch sesame seeds
1/4 seaweed sheet (shredded)

Steps

Combine together the soy sauce, mirin, sake, sugar and garlic in a medium-sized shallow bowl; mix well until sugar dissolves. Pour out 1/2 cup of sauce into a small bowl for later use; set aside.
Add the chicken thighs into the marinade in the bowl, and coat evenly.
Heat the oil in a good quality non-stick pan or well seasoned skillet over medium-high heat. Sear the chicken for about 5 minutes, flip, and continue to sear for a further 3 minutes. Add in the remaining sauce leftover in the bowl, and continue cooking with the chicken until the sauce thickens and reduces down. Once cooked, allow to rest for 5 minutes while preparing the dressing.
Whisk together the reserved marinade from step 1, with the rice wine vinegar and sesame oil. Add 2 tablespoons water; mix well.
Prepare all of the salad ingredients in a large salad bowl and mix. Slice the chicken and arrange over salad. Top with the green onion slices, sesame seeds, shredded seaweed, and drizzle with dressing.