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.
Ingredients
1lrg.
Carrot, peeled6slices
Boar's Head 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
Boar's Head Bold® Ichiban Teriyaki® Style Chicken Breast, sliced 1/4 in. thick and julienned5
Fresh asparagus¼cup
Red pepper, julienned1slice
Avocado½cup
Carrot, matchstick4oz
Boar's Head 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.
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