Teriyaki Chicken Crunch Salad Recipe
Prep Time:
1 hour, 30 minutes
Cook Time:
12 minutes
Servings:
6 Servings
Ingredients
  • ½ cup + 1 tablespoon soy sauce, divided
  • ¼ cup mirin
  • 2 tablespoons brown sugar
  • 3 cloves garlic, minced, divided
  • 2 teaspoons grated ginger, divided
  • 1 pound boneless, skinless chicken thighs
  • ½ cup creamy peanut butter
  • 3 tablespoons rice vinegar
  • 2 tablespoons sesame oil
  • 3 tablespoons warm water, to thin
  • Vegetable oil, for frying
  • 2 cups broccoli florets, blanched and cooled
  • 1 cup julienned carrots
  • 2 cups shredded cabbage
  • ½ cup roasted peanuts
  • ¼ cup sliced scallions
Directions
  1. To make the teriyaki sauce, in a saucepan, combine ½ cup soy sauce, mirin, brown sugar, 2 minced garlic cloves, and 1 teaspoon grated ginger.
  2. Simmer for 5 minutes until slightly thickened. Let cool slightly.
  3. Marinate the chicken in half the teriyaki sauce for 1 hour.
  4. Whisk together the peanut butter, vinegar, sesame oil, 1 tablespoon soy sauce, 1 minced garlic clove, 1 teaspoon grated ginger, and enough warm water to reach a pourable consistency.
  5. Preheat a pan with oil to medium heat.
  6. Sear the chicken for 5-6 minutes per side until cooked through.
  7. Let cool fully, about 20 minutes.
  8. Slice the chicken into strips.
  9. Arrange the broccoli, carrots, and cabbage on a plate.
  10. Top with the chicken slices.
  11. Sprinkle with the remaining teriyaki sauce, peanut dressing, peanuts, and scallions.
  12. Toss together and serve the salad chilled or at room temperature.