Teriyaki Glazed Chicken Salad

Prep time: 30 min

Cook time: 60 min

Servings: 4

1 - 100 gram

Teriyaki Glazed Chicken Salad complete with avocado, cucumbers, carrots and thin strips of seaweed for real sushi lovers! Drizzled with an easy teriyaki dressing that doubles as a marinade! 

Ingredients 


560 grams boneless chicken thighs

5 tsp Chinese five spice


DRESSING

3 tbsp soy sauce

3 tbsp sake

1 tbsp organic tamari

2 1/2 tbsp white wine

2 tsp Swerve brown sugar

1 tbsp garlic powder


Untouched Teriyaki Dressing

1 tsp rice vinegar

1/2 tsp sesame oil

2 tbsp water

4 tbsp lime juice

 

SALAD

160 grams Romaine lettuce

120 grams cucumbers

120 grams carrots

200 grams avocados

120 grams bell pepper

50 grams green onions

1 tbsp sesame seeds

4 sheets seaweed sheet

1 tsp ginger

2 tbsp water

Directions


Combine together the soy sauce, mirin, sake, sugar and garlic in a medium-sized shallow bowl; mix well until sugar dissolves. Pour out 1/2 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