Warm Autumn Salad
2021-04-30
The chili cold autumn and winter weather has arrived. What better way to fight f...
Grilled Natural Herbs and Spices Teriyaki Chicken Salad
Prep 15 mins
Cooking 20 mins
Serves 2
As the temperature rises both outdoors and worse in the kitchen, don’t get stuck sweating it over it over the stove for hours!!! If you love spending less time in the kitchen and more eating easy, healthy and colourful meals then this Grilled Natural Herbs and Spices Teriyaki Chicken Salad is for you!!!!
What you will need
- 1/2 cup soy sauce
- 1/2 teaspoon of minced ginger
- 1/2 teaspoon of minced garlic
- 1/2 teaspoon Natural Herbs and Spices Cayenne Pepper
- 1 teaspoon Natural Herbs and Spices Thyme
- 4 tablespoons of brown sugar
- 2 tablespoons of corn starch (you need 1/4 cup extra water to mix)
- 1 cup grated carrots
- 1 cup white cabbage
- 1/2 cup red cabbage
- 1/2 sugar snap peas (blanched or uncooked)
- 1/2 cup sliced chives
- 1 teaspoon roasted sesame seeds
- Olive oil for dressing
Method
Place a small pan over medium heat, add soy sauce (1/2 a cup), ginger, garlic , brown sugar, Natural Herbs and Spices Cayenne pepper, Thyme and water (1/2 a cup).
Let the ingredients simmer for 10 minutes over low-medium heat.
Constantly check on the taste as you want the sweet and spicy flavours coming through, make adjustments accordingly.
While the ingredients in the pan simmer, add slightly warm water to a small bowl, then stir in the corn starch making sure there are no visible lumps, strain if there are any before adding it to the slow simmering sauce. Reduce heat to low and pour in the corn starch liquid and stir continuously, in seconds you’ll see a visible change in the sauce. It will be a thicker.
Reserve 1 tablespoons of Teriyaki sauce to dress your salad.
FOR THE GRILLED CHICKEN
Marinated: In a medium-sized bowl add the chicken breasts. Add the prepared teriyaki sauce.
Grill: Preheat your grill to high heat. Add the chicken to the grill and cook on each side for 3-4 minutes or until cooked through and no longer pink.
Cover and Enjoy: Baste the chicken with reserved glaze and put it on a plate and serve.
FOR THE SALAD
Mix all your ingredients together (carrots; cabbage; peas; chives; sesame seeds) and top your salad with Teriyaki Chicken and drizzle with Olive oil and the sauce!!!
Recipe concept & photography by Chef Thabitha (@thabitha_chef and https://www.takeachef.com/en-za/chef/thabitha-makwakwa)
