Course One - Ichiban Teriyaki® Chicken Inspired Small Plate Recipe Series
Instructions
- On a clean work surface, use a vegetable peeler to shave the carrot into thin strips. Set aside.
- Slice the chicken breast into ¼ in thick strips and set aside.
- In a large salad bowl, combine shaved carrots, cabbage, lettuce, red pepper, sliced oranges, thai basil, and almonds.
- Toss lightly to mix all ingredients.
- Top salad with sliced chicken.
- Garnish with chow mein noodles.
- Cook white sushi rice per package instructions.
- 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.
- 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.
- Press the rice to the seaweed so there is a thin layer of rice covering the entirety of the seaweed (about ¼ in thick).
- Continue to roll the sushi, utilizing the plastic wrap and mat or towel to mold and compress the roll. Continue until roll is complete.
- Saute onions in a pot (in a small amount of oil) until slightly browned Add carrot, celery, and garlic and 6 cups of broth.
- Strain veggies from the broth. Add the mushrooms, scallions and teriyaki chicken.
- Heat thoroughly and serve with Sriracha and soy sauce on the side.
