Teriyaki Glazed Chicken Salad

Name: Teriyaki Glazed Chicken Salad
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 ((or Cos) lettuce leaves, washed and dried); 1/2 large cucumber (, sliced); 1 carrot (, sliced thin or grated); 1 avocado (, sliced); 1 green onion ((Australian shallots), sliced); Sesame seeds; 1/4 seaweed sheet (, shredded)

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Servings: 4

Author : Karina - Cafe Delites

Instructions

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Step 1

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.

Step 2

Add the chicken thighs into the marinade in the bowl, and coat evenly.

Step 3

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.

Step 4

Whisk together the reserved marinade from step 1, with the rice wine vinegar and sesame oil. Add 2 tablespoons water; mix well.

Step 5

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.

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