Jan 23, 2019

Crispy Teriyaki Chicken Salad

Prep Time: 10 mins
Cook Time: 40 mins
Crispy, thinly sliced pieces of hearts of romaine lettuce are combined with sprouts, crispy chow mein noodles and green onions and tossed in a light and simple combination of sesame oil and rice vinegar.

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Crispy Teriyaki Chicken Salad

Crispy, thinly sliced pieces of hearts of romaine lettuce are combined with sprouts, crispy chow mein noodles and green onions and tossed in a light and simple combination of sesame oil and rice vinegar.

Crispy Teriyaki Chicken Salad recipe from Cooking with Cocktail rings

The homemade teriyaki sauce is free of any additional ingredients – just the traditional mixture of brown sugar, mirin and soy sauce simmered until a sticky sauce forms. This uncomplicated salad is perfect for an easy lunch.

Crispy Teriyaki Chicken Salad recipe from Cooking with Cocktail rings closeup

Crispy Teriyaki Chicken Salad recipe from Cooking with Cocktail rings

Crispy Teriyaki Chicken Salad

Print Pin
Prep Time 10 mins
Cook Time 40 mins
Serves 4

Ingredients:

For the teriyaki sauce:

  • 1 packed cup light brown sugar
  • 1 cup mirin
  • 1 cup low-sodium soy sauce

For the teriyaki chicken:

  • 4 medium skinless, boneless chicken thighs
  • 1 teaspoon white sesame seeds

For the salad:

  • 3 hearts of romaine, finely chopped
  • cups chow mein noodles
  • cups bean sprouts
  • 3 green onions, thinly sliced
  • 2 tablespoons sesame oil
  • 2 tablespoons rice vinegar

Instructions:

For the teriyaki sauce:

  • In a small saucepan over medium heat bring the brown sugar, mirin and soy sauce to a boil, stirring until the sugar dissolves. Reduce the heat to low and simmer, stirring occasionally, until the sauce has thickened and reduced, about 30 to 40 minutes. Remove from heat and let cool.
  • The sauce can be made up to 2 weeks ahead of time and refrigerated in an airtight container.

For the teriyaki chicken:

  • Place the chicken thighs and half of the teriyaki sauce into a large re-salable plastic bag. Refrigerate for at least an hour and up to overnight.
  • Remove the chicken from the marinade. Heat a large nonstick skillet to medium high. Add the chicken thighs to the pan and cook until completely cooked through, about 4 minutes on each side. Remove and slice the thighs and sprinkle with the sesame seeds.

For the salad:

  • In a large salad bowl toss together the romaine, chow mein noodles, sprouts, green onion, sesame oil and rice vinegar. Top the salad with the teriyaki chicken and drizzle with 2 tablespoons of the remaining sauce teriyaki sauce.

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