TERIYAKI CHICKEN SALAD - Best Sticky Chicken Salad! | Ant's Kitchen |

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TERIYAKI CHICKEN SALAD - Best Sticky Chicken Salad! | Ant's Kitchen |
► ►SUBSCRIBE: https://bit.ly/3cUKShR
? Ingredients & Full Recipe ?

Ingredients for:
1) Teriyaki Chicken :
- Chicken Thighs – 500 Grams
- Soy Sauce – 1 Cup
- Pineapple Juice – 1 Cup
- Brown Sugar – 1 Cup
- Garlic – 4 Cloves
- Fresh Ginger – 1 Tablespoon

2) Teriyaki Salad:
- Lettuce – ½ Medium Head
- Red Cabbage – 1 Cup (Shredded)
- Carrots – ½ Cup (Shredded)
- Broccoli Florets – 200 Grams
- Cherry Tomato – 100 Grams

3) Optional:
- Spring Onions
- Sesame Seeds

Teriyaki Chicken Salad Preparation:
- To prepare the teriyaki marination, mix the soy sauce, pineapple juice, brown sugar, garlic, and ginger.
- Pour over the chicken thighs and let it marinate in the refrigerator for 30 minutes.
- Preheat a pan on high heat with a tablespoon of cooking oil.
- Cook the chicken on high heat until caramelized.
- Flip the chicken, reduce the heat, and let cook for an additional 10 minutes.
- Remove the chicken and set aside to rest.
- In the same pan, add the broccoli and the cherry tomatoes. Make sure to use the same pan to let the broccoli and tomatoes absorb all the chicken juices. Cook on high heat for 2 minutes.
- In a mixing bowl, add the lettuce, red cabbage, carrots, broccoli, and tomatoes. Pour over the remaining of the marination and mix well to incorporate.
- Cut the rested chicken against the grain.
- Serve the salad in a plate, add the chicken on top, and sprinkle some spring onions and sesame seeds.

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TERIYAKI CHICKEN SALAD - Best Sticky Chicken Salad! | Ant's Kitchen |
► ►SUBSCRIBE: https://bit.ly/3cUKShR

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