Teriyaki Chicken Salad

Published by Chef Devwrat Jategaokar on   November 2, 2019 in   2019English ArticlesFood Corner

Teriyaki Chicken Salad

Chicken breast-2 numbers, Salt, White pepper powder – 3 pinch, Teriyaki sauce, Grated ginger – 1 tsp, Soya sauce – 4 tsp, Water – 2 cups, Brown Sugar – ½ tsp, Chili flakes – 2 pinch, Corn starch- 2 tsp, Orange zest – 1/4th tsp, Orange juice – 1 ½ cup, Chopped garlic- 1 tsp, Cherry tomatoes- 10-12, Bean sprouts – 1 cup, Boiled egg – 4 no, Blanched Pok Choy – 2-3 no, Red cabbage shredded-1 cup, Onion rings – ½ cup, Seasoning powder.

Make Teriyaki sauce by mixing all ingredients and boiling it on low flame for 10 mins. Adjust the thickness and strain the sauce. Apply salt seasoning powder and white pepper powder to chicken and grill the chicken. Drizzle teriyaki is cooked. Slice it. Heat 1 tsp oil, toss cherry tomatoes and sprout in a pan. Arrange all the mentioned ingredients in platter nicely in layers and drizzle teriyaki sauce on top. Serve Teriyaki Chicken Salad.

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– Chef Devwrat Jategaokar