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Teriyaki Glazed Chicken Salad
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!
👥 4 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 5 min🔥 Cook: 20 min👤 Karina Carrel📖 cafedelites
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- pan
- skillet
- whisk
📝 Preparation Steps
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.
mirin3 tablespoonssake3 tablespoonssugar (brown or white are both fine to use)2 tablespoonsminced garlic1 tablespoon
2
Add the chicken thighs into the marinade in the bowl, and coat evenly.
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.
oil1 tablespoontoasted sesame oil1 teaspoon
4
Whisk together the reserved marinade from step 1, with the rice wine vinegar and sesame oil. Add 2 tablespoons water; mix well.
rice wine vinegar1 teaspoonoil1 tablespoontoasted sesame oil1 teaspoon
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.
sesame seeds1 pinch
Nutrition Facts
calories
343 kcal
fat Content
17 g
serving Size
1 serving
fiber Content
5 g
sugar Content
11 g
sodium Content
650 mg
protein Content
25 g
trans Fat Content
0.04 g
cholesterol Content
107 mg
carbohydrate Content
22 g
saturated Fat Content
3 g
unsaturated Fat Content
13 g
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