Course One - Inspired Small Plate Recipe Series

Our first course is a work of Japanese culinary artistry featuring Bold Ichiban Teriyaki Style Chicken. Sophisticated textures and varied flavors each bring their own boldness, yet all work together in flavor harmony to delight the senses.
View of Course One - Inspired Small Plate Recipe Series Bold Ichiban Teriyaki® Style Chicken Recipe

Ichiban Teriyaki Chicken Asian Chicken Salad

Ingredients

Instructions

  1. On a clean work surface, use a vegetable peeler to shave the carrot into thin strips. Set aside.
  2. Slice the chicken breast into ¼ in thick strips and set aside.
  3. In a large salad bowl, combine shaved carrots, cabbage, lettuce, red pepper, sliced oranges, thai basil, and almonds.
  4. Toss lightly to mix all ingredients.
  5. Top salad with sliced chicken.
  6. Garnish with chow mein noodles.

Ichiban Teriyaki Chicken Sushi Roll

Ingredients

Instructions

  1. Cook white sushi rice per package instructions.
  2. Prepare and chop all vegetables and place to the side. Place one sheet of plastic wrap on either a sushi mat or clean, small towel.
  3. Place one sheet of seaweed on top of the plastic wrap. Place the rice onto the seaweed, using a bowl of water to wet hands when necessary to avoid rice sticking to your hands.
  4. Press the rice to the seaweed so there is a thin layer of rice covering the entirety of the seaweed (about ¼ in thick).
  5. Continue to roll the sushi, utilizing the plastic wrap and mat or towel to mold and compress the roll. Continue until roll is complete.

Japanese Clear Onion Soup

Ingredients

Instructions

  1. Saute onions in a pot (in a small amount of oil) until slightly browned Add carrot, celery, and garlic and 6 cups of broth.
  2. Strain veggies from the broth. Add the mushrooms, scallions and teriyaki chicken.
  3. Heat thoroughly and serve with Sriracha and soy sauce on the side.
 

Made With