Chicken Teriyaki Salad
A flavoursome Chicken Teriyaki Salad with grilled chicken breasts in a lip-smacking Teriyaki sauce with fresh slaw.
Chicken Teriyaki Salad A flavoursome Chicken Teriyaki Salad with grilled chicken breasts in a lip-smacking Teriyaki sauce with fresh slaw. |
| Servings | Prep Time |
| 2servings | 10min |
| Cook Time |
| 15min |
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Ingredients
Sauce
- 2 chicken breast fillets
- salt and pepperto season
- 10ml olive oil
- 1/4cup soy sauce
- 1/4cup honey
- 30ml red wine vinegar
- 5cm fresh gingergrated
- pinch chili flakes
Slaw
- 2large carrotspeeled and roughly grated
- 1large applecut into fine matchsticks
- 4 spring onionsfinely chopped
- 1 baby cabbageshredded
- 1cup sugar snap peas
- handful corianderfinely chopped
- 10ml sesame oil
- sesame seedsto garnish
Instructions
- Season the chicken breast fillets and pound it a little with your meat hammer.
- Heat the olive oil in a saucepan and fry the chicken breast fillets a few minutes each side until brown.
- In the meantime combine the sauce ingredients (soy sauce, honey, vinegar, ginger, and chili flakes) in a small mixing bowl and whisk.
- Pour the sauce in the hot saucepan, allow the sauce to reduce and to get thick and sticky. Turn the chicken breast fillets every now and then until they are cooked through.
- Once the chicken are cooked, set aside and assemble the slaw by adding the fresh ingredients in a salad bowl and tossing it with sesame oil.
- To serve, slice the chicken breast fillets and arrange it on the fresh slaw – pour the rest of the cooking juices over the salad, garnish with sesame seeds and serve with fresh lemon and coriander.