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.
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Crispy pieces of hearts of romaine lettuce are combined with sprouts, crispy chow mein noodles and green onions with slices of teriyaki chicken. The salad is served tossed in a light and simple combination of sesame oil and rice vinegar. This recipe is inspired by the suki zuki teriyaki chicken salad recipe.
Crispy Teriyaki Chicken Salad
Table of contents
About Homemade Teriyaki Sauce
The homemade teriyaki sauce is free of any additional ingredients – just the traditional mixture of four ingredients: brown sugar, mirin and soy sauce. It’s simmered until a sticky sauce forms. This uncomplicated salad is perfect for an easy lunch though store-bought sauce can be substituted if desired.
Key Ingredients in This Recipe
- Chicken thighs – I use boneless, skinless chicken thighs in this recipe. They are both a cheaper cut as well as extremely flavorful. Chicken breasts can also be used if preferred.
- Chow mein – Crispy chow mein noodles made from enriched wheat flour add a crunch to this salad. While you can make them yourself I recommend using store-bought crispy noodles. They’re quickly deep-fried so they’re light and crunchy.
How to Make Teriyaki Chicken Salad
For the teriyaki sauce:
- Simmer the teriyaki. 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 minutes. Remove from heat and let cool.
- Store the sauce. The sauce can be made up to 2 weeks ahead of time and refrigerated in an airtight container.
For the teriyaki chicken:
- Marinate the 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.
- Cook the chicken. 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.
To assemble the salad:
- Assemble and serve. 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.
Other Recipes to Try
If you enjoy this crispy teriyaki chicken salad recipe, I recommend checking out some of these:
Crispy Teriyaki Chicken Salad
Ingredients:
For the teriyaki sauce:
- 1 cup (packed) 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
- 1½ cups crispy chow mein noodles
- 1½ 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 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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