Teriyaki chicken is a popular go-to in Japanese cuisine, and its clear why. Its sweet, salty, sticky and yum. Sadly, a lot of the commercial teriyaki sauces can be laden with sugar and sodium, thats why they taste so good! These unnecessary additives are not good for our bodies, and can often make us feel “yuck”. The marinade for this teriyaki chicken is healthy and delicious, its full of flavour and the sticky consistency I find is perfect.
I love this salad, I took an old teriyaki chicken recipe and have put it together with a crunchy asian slaw which I think compliment each other perfectly. This makes a great low carb main meal, sometimes I add in brown rice to bulk it up a bit which works a treat. If I am feeling a bit naughty, I like to treat myself to a giant ribbon of Japanese kewpie mayo on the top, those of you who haven’t tried kewpie mayo yet- you must, it will blow your mind.
There are lots of colourful ingredients in this salad, not only is it a pleasure to eat, it is a pleasure to make and look at! I suggest cutting the apple last, to stop it from browning, and to toss through the dressing right before serving. Sometimes I toss the chicken through the salad and serve immediately- this usually works well if you are making this for a group of people, otherwise I like to pop the chicken on the top and let the recipient mix it through if they desire!
- Prep Time: 15 minutes Cook Time: 15-20 minutes Serves: 4
For the chicken:- 500 grams free-range boneless, skinless chicken thigh meat
- 3 Tbsp soy sauce
- 3 Tbsp brown sugar
- 2 Tbsp sesame oil
- 2 cloves of garlic finely chopped
- 3cm knob of ginger peeled and grated
- 1 tbsp toasted sesame seeds
For the salad:- 2 green apples cut into matchsticks
- ½ purple cabbage finely sliced
- 3 baby bok choy, leaves finely sliced (cut off around 2cm of the base and discard)
- ¼ cup roasted, salted peanuts, roughly chopped
- ¼ cup finely chopped mint
- ½ cup chopped coriangder
- 1 small red chilli finely chopped
For the dressing:- 1 Tbsp sesame ol
- 3 Tbsp soy sauce
- 4 Tbsp lime juice
- salt & pepper
- To start, prepare the marinade for the chicken by combining soy sauce, sesame oil and brown sugar together, set aside.
- Next prepare the dressing by combining soy, lime juice and sesame oil & shake or whisk until combined, season to desired taste
- Lightly toast peanuts in a dry frying pan until golden brown, add a pinch of salt whilst cooking.
- Dry chicken with a paper towel, heat sesame oil in a pan, once pan is up to temperature, add chicken and cook for about 8 minutes (4 minutes per side) or until chicken is cooked through, remove from the pan and set aside to cool before cutting into 1cm segments.
- I like to cut my vegetables towards the end so they stay crisp and fresh, wash & cut the apples into matchsticks, finely slice cabbage and bok-choy, and finely chop chilli, coriander & mint.
- Add garlic and ginger to the hot pan, and cook for 1 minute or until fragrant, add the marinade mixture that you made at the beginning and simmer for 1 minute or until the sauce starts to thicken. Turn off the heat, add the chicken and toasted sesame seeds and toss to coat in the marinade.
- Toss with peanuts, mint, coriander, and chilli, toss ingredients with the dressing just prior to serving.
- Serve salad on individual plates with the chicken placed on top.
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