All the best flavors of Chicken Teriyaki wrapped up into one crunchy, fresh flavorful salad. The perfect solution for a healthy weeknight dinner. Sometimes I will make the chicken and sauce and then let my kids eat it with heaps of rice while I add it to this luscious salad for a healthier, lighter spin.
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.
4 servings
- Amount per serving
- Calories470
- % Daily Value *
- Total Fat 22g29%
- Saturated Fat 4g20%
- Trans Fat 0g
- Cholesterol 143mg48%
- Sodium 1471mg64%
- Total Carbohydrate 30g11%
- Dietary Fiber 3g11%
- Total Sugars 26g
- Protein 39g
- Vitamin A 146mcg17%
- Vitamin C 109mg122%
- Calcium 22mg2%
- Iron 24mg134%
- Potassium 439mg10%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
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.
