Ingredients
Salad Ingredients
- 1 large head of romaine or butter lettuce
- ½ small head red cabbage
- ½ small head Napa cabbage
- 2 to 3 large carrots, grated
- 3 green onions, chopped
- ¼ cup freshly chopped cilantro
- 1 cup cooked edamame beans
- 1 cup canned mandarins, drained of juices
- ¼ cup sliced almonds
- 1 cup wonton crisps
Salad Dressing
- ¼ cup soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame seed oil
- 1 to 2 tbsp honey
- 1 pressed garlic clove
- 1 tsp grated or pureed ginger
- 1 tbsp sesame seeds
Teriyaki Chicken and Sauce
- 4 large boneless, skinless chicken breasts
- 1 tbsp cooking oil (for frying)
- ¼ cup soy sauce
- ¼ cup water
- ¼ cup brown sugar
- 1 tbsp sesame seed oil
- 1 tbsp rice vinegar
- 5 to 6 garlic cloves, finely minced or pressed
- 1 tbsp ginger, pureed or grated
- 1½ tbsp cornstarch (or 1 tbsp arrowroot powder)
- 2 tbsp water (for cornstarch slurry)
- Sesame seeds (for garnish)
Instructions
- Prepare Teriyaki Marinade: In a small bowl or measuring cup, mix the soy sauce, water, brown sugar, sesame seed oil, rice vinegar, garlic, and ginger. Whisk thoroughly for about 30 seconds until fully combined.
- Marinate Chicken: Place the chicken breasts in a deep casserole tray or a doubled ziplock bag. Pour the marinade over the chicken, turning to coat evenly. Marinate for at least 1 hour, turning once after 30 minutes; for best flavor marinate overnight. Remove chicken from marinade and pat dry, reserving the leftover marinade.
- Preheat and Sear Chicken: Preheat oven to 425°F (218°C). Heat a large stainless steel or cast iron pan over medium-high heat with a few tablespoons of oil. Once hot, add the chicken breasts and sear for 5 to 6 minutes per side until well browned.
- Simmer with Sauce: Pour the reserved marinade over the browned chicken in the pan. Bring to a simmer and cook for 2 to 3 minutes.
- Bake Chicken: Transfer the pan or chicken to the preheated oven. Bake until internal temperature reaches 165°F (74°C): 7-10 minutes for smaller breasts, 15-18 minutes for larger breasts. Adjust time for different cuts if used.
- Thicken Sauce: Remove cooked chicken from pan to a clean tray. Bring sauce back to simmer on stovetop. In a small ramekin, mix cornstarch and water to create a slurry. Whisk slurry into the simmering sauce and cook for about 1 minute until thickened.
- Glaze Chicken: Return chicken to pan and coat thoroughly with the glazed teriyaki sauce. Remove from heat and keep warm.
- Prepare Salad Base: Peel outer leaves off red and Napa cabbage. Cut in half and core. Thinly slice cabbage and shred romaine or butter lettuce into thin strips. Combine all in a large mixing bowl.
- Add Salad Fillings: Grate carrots, chop cilantro and green onions, prepare edamame beans. Add carrots, cilantro, green onions, edamame, sliced almonds, and drained mandarins to the cabbage and lettuce mixture. Keep wonton crisps aside for serving.
- Make Salad Dressing: Whisk together soy sauce, rice vinegar, sesame seed oil, honey, garlic, ginger, and sesame seeds in a small bowl until blended.
- Toss Salad: Pour dressing over salad mixture and toss well with two large spoons until evenly coated.
- Serve: Divide salad into large bowls. Top with crispy wonton strips. Slice teriyaki chicken into bite-sized pieces and place atop each salad. Garnish with additional sesame seeds and cilantro if desired.
- Serving Tips: Enjoy immediately for best texture and flavor. If making ahead, keep salad dressing, chicken, and wonton crisps separate until serving.
Notes
- Marinating chicken overnight enhances flavor and tenderness.
- Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F (74°C).
- Wonton crisps should be added just before serving to maintain their crunch.
- Adjust honey in dressing based on your preferred sweetness level.
- Arrowroot powder can be used as a gluten-free alternative to cornstarch for thickening sauce.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Salad
- Method: Frying
- Cuisine: Asian
- Diet: Low Fat
