Recipe
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.
Total Time30 mins
Ingredients
1lrg.
Carrot, peeled6slices
Bold Ichiban Teriyaki® Style Chicken Breast, sliced 1/4 in. thick3cups
Cabbage, shredded3cups
Romaine Lettuce1
Bell peppers, sliced thin1½cups
Mandarin orange, sliced2tbsp
Fresh Thai basil , sliced½cup
Toasted slivered almonds½cup
Chow Mein noodles, for garnish1cup
White sushi rice, cooked5
Seaweed8sheets
Bold Ichiban Teriyaki® Style Chicken Breast, sliced 1/4 in. thick and julienned5
Fresh asparagus¼cup
Red pepper, julienned1slice
Avocado½cup
Carrot, matchstick4oz
Bold Ichiban Teriyaki® Style Chicken Breast, diced very small6cups
Chicken broth6
Button mushrooms, thinly sliced1
Carrot, peeled and thinly sliced2
Celery stalk, thinly sliced2
Garlic clove, thinly sliced1
Yellow Onion, peeled and dicedInstructions
- 01Header: Ichiban Teriyaki Chicken Asian Chicken Salad
- 02On a clean work surface, use a vegetable peeler to shave the carrot into thin strips. Set aside.
- 03Slice the chicken breast into ¼ in thick strips and set aside.
- 04In a large salad bowl, combine shaved carrots, cabbage, lettuce, red pepper, sliced oranges, thai basil, and almonds.
- 05Toss lightly to mix all ingredients.
- 06Top salad with sliced chicken.
- 07Garnish with chow mein noodles.
- 08Header: Ichiban Teriyaki Chicken Sushi Roll
- 09Cook white sushi rice per package instructions.
- 10Prepare and chop all vegetables and place to the side. Place one sheet of plastic wrap on either a sushi mat or clean, small towel.
- 11Place 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.
- 12Press the rice to the seaweed so there is a thin layer of rice covering the entirety of the seaweed (about ¼ in thick).
- 13Continue to roll the sushi, utilizing the plastic wrap and mat or towel to mold and compress the roll. Continue until roll is complete.
- 14Header: Japanese Clear Onion Soup
- 15Saute onions in a pot (in a small amount of oil) until slightly browned Add carrot, celery, and garlic and 6 cups of broth.
- 16Strain veggies from the broth. Add the mushrooms, scallions and teriyaki chicken.
- 17Heat thoroughly and serve with Sriracha and soy sauce on the side.
Recipes you might also like
