Senin, 17 Juni 2019
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NEW VIDEO!! One of my favorite “Salad for dinner” type of situations here! Just back from a long week in New York where it was basically like being in Seattle with horrendous rain storms and blustery…
Ingredients
Teriyaki Sauce:
1 tablespoon fresh ginger, minced
2 cloves garlic, minced
⅓ cup tamari
⅓ cup brown sugar
¼ cup water
1 teaspoon corn starch
Chicken:
1.5 pounds skinless boneless chicken thighs
1 tablespoons vegetable oil
Teriyaki Dressing:
3 tablespoons teriyaki sauce
1 teaspoons chopped Serrano chili
3 tablespoons toasted sesame oil
1 tablespoon honey
⅓ cup rice vinegar
Salad:
1 head nappa cabbage, finely shredded
1 head watercress
1 cup blanched broccoli florets
½ cup blanched green peas
Sesame seeds for garnish
Instructions
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.
FULL
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