TERIYAKI CHICKEN SALAD #HEALTHYVEGAN #DELICIOUS
Additionally, after constant eating in a hurry and huge meals out with loads of wine, I have to mitigate it… reel it back in… catch my jeans without sucking in… you get the image.
Furthermore, that is the place this epic serving of mixed greens comes in. A simple lunch or supper formula that is additionally SO DELICIOUS.
All the best kinds of Chicken Teriyaki wrapped up into one crunchy, crisp delightful plate of mixed greens. The ideal answer for a sound weeknight supper. At times I will make the chicken and sauce and afterward let my children eat it with stores of rice while I add it to this tasty plate of mixed greens for a more advantageous, lighter spin.But it is additionally great that I would serve it as an enormous made plate of mixed greens for organization it's that pretty and that flavorful. Appreciate!
Ingredients:
Teriyaki Sauce:
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- ? cup tamari
- ? cup brown sugar
- ¼ cup water
- 1 teaspoon corn starch
Chicken:
- 1.5 pounds skinless boneless chicken thighs
- 1 tablespoons vegetable oil
- Teriyaki Dressing:
- 3 tablespoons teriyaki sauce
- 1 teaspoons chopped Serrano chili
- 3 tablespoons toasted sesame oil
- 1 tablespoon honey
- ? cup rice vinegar
Salad:
- 1 head nappa cabbage, finely shredded
- 1 head watercress
- 1 cup blanched broccoli florets
- ½ cup blanched green peas
- Sesame seeds for garnish
Instructions:
- In the jar of a blender puree together the ginger, garlic, tamari, brown sugar, water and cornstarch. Puree until smooth and then reserve 3 tablespoons of the sauce in the blender and put the rest in a bowl. Set aside.
- Heat a heavy skillet over high heat. Add the vegetable oil and the chicken thighs. Cook them, getting a nice golden sear on the chicken- cook about 4 minutes. Flip the chicken and continue to cook another 2 minutes and then add the bowl of sauce while you finish cooking another 2 minutes. Let the chicken rest while you make the dressing.
- In the jar of a blender puree the three tablespoons of sauce, the chili, sesame oil, honey and rice vinegar.
- In a large bowl toss together the nappa cabbage, watercress, broccoli and green peas. Slice the chicken against the grain and add to the top of the salad. Drizzle with the dressing and toss to coat. Sprinkle with sesame seeds and serve immediately.
For more detail :http://bit.ly/2Z1Amyj
