INGREDIENTS
FOR THE MARINADE:
- 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)
FOR THE DRESSING:
- ¼ cup untouched teriyaki dressing (from above)
- 1 teaspoon rice wine vinegar
- 1 teaspoon toasted sesame oil
FOR THE SALAD:
- 4 cups Romaine (or Cos) lettuce leaves, washed and dried
- ½ large cucumber, sliced
- 1 carrot, sliced thin or grated
- 1 avocado, sliced
- 1 green onion (Australian shallots), sliced
- Sesame seeds
- ¼ seaweed sheet, shredded
INSTRUCTIONS
- Combine together the soy sauce, mirin, sake, sugar and garlic in a medium-sized shallow bowl; mix well until sugar dissolves. Pour out ½ cup of sauce into a small bowl for later use; set aside.
- Add the chicken thighs into the marinade in the bowl, and coat evenly.
- 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.
- Whisk together the reserved marinade from step 1, with the rice wine vinegar and sesame oil. Add 2 tablespoons water; mix well.
- 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.
Add Comment