September 6, 2020

Teriyaki Chicken with Salad

Everytime when I am thinking about this dinner I am drooling. Try this once and you will cook it over and over. Shredded salad with out dressing can be kept in the ziplock for three days in the fridge.

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Teriyaki Chicken Salad

Course Main Course, Salad

Cuisine Asian

Servings 8

Ingredients

Asian salad

3 cups Pan cabbage shredded
3 cups red cabbage shredded
3 cups of butter lettuce
3 large carrots julienned
2 cups edamame beans
4 green onions finely sliced on the diagonal
1/2 cup cilantro leaves
1/3 cup toasted almonds
1/3 cup of cashew
2 canned drained tangerines
tortilla strips for garnish and extra crunch

Asian Salad Dressing

2 tbsp rice vinegar
3 tbsp soy sauce
2 tsp honey
2 tbsp lime juice or more rice vinegar
3 tbsp sesame oil
1 tbsp veggie oil

Teriyaki Chicken

4 large boneless skinless chicken breasts
1 tbsp cooking oil

Teriyaki Sauce

1/4 cup 60 ml soy sauce
1/4 cup 60 ml water
1/4 cup 50 g brown sugar
1 tbsp sesame seed oil
1 tbsp rice vinegar
7 garlic cloves pressed or finely minced
1 tbsp ginger pureed or grated
1 1/2 tbsp cornstarch or 1 tbsp arrowroot powder
2 tbsp 30 ml water

Instructions

First, prepare the teriyaki sauce marinade. In a small bowl or measuring cup, combine the soy sauce, water, sugar, sesame seed oil, rice vinegar, garlic and ginger. Whisk for about 30 seconds until the ingredients are well combined.
Arrange the chicken in a deep casserole tray or place into a ziplock bag (doubled!). Pour the prepared marinade over the chicken and turn until it’s well coated all over. Marinate the chicken for a minimum of 1 hour, turning after 30 minutes. Ideally, I recommend marinating the chicken overnight. Once the chicken is marinated, remove it from the sauce and lightly pat dry with paper towels. Reserve the leftover marinade!
Preheat the oven to 425F/218C. Preheat a large stainless steel or cast iron pan over medium-high heat and add a few tablespoons of oil. Once the pan and oil are extra hot, carefully add in the marinated chicken. For chicken breasts, fry them on each side for about 5 to 6 minutes, until well browned all over. For other cuts of chicken, do the same: fry on all sides until the outside is well browned.
Pour the remaining teriyaki sauce over the browned chicken and let the sauce come up to a simmer; simmer for 2 to 3 minutes. Transfer the chicken into the preheated oven and finish cooking in the oven. Whichever cut of meat you use, the internal temperature needs to reach 165F/74C. For smaller chicken breasts, bake for 7 to 10 minutes; for larger breasts, bake for 15 to 18 minutes. Bone-in drumsticks and chicken thighs can take 18 to 22 minutes. Boneless chicken thighs bake in approximately 6 to 8 minutes. Bone-in party wings will take approximately 10 to 12 minutes. All timing is approximate and may increase or decrease depending on size!
Once the chicken is done cooking, remove it from the pan onto a clean tray and bring the sauce back up to a simmer over medium heat. In a small ramekin, combine the cornstarch and water and stir to combine. Add the slurry to the sauce and whisk it in; the sauce will start to thicken immediately. Whisk the sauce for about 1 minute, then remove it from heat. Return the prepared chicken back into the pan and turn until it’s well coated in the teriyaki glaze. Enjoy the chicken immediately for best flavor.
Mix all ingredients for salad dressing in a small bowl. Toast with all salad ingredients, place chicken breast over the salad and enjoy