Course Two - Inspired Small Plate Recipe Series

Instructions

1. 01Header: Ichiban Teriyaki Chicken Lettuce Wraps
2. 02In large mixing bowl combine the julienned chicken, celery, carrots, pineapple, red pepper, and sesame seeds.
3. 03Add the tamari and gently toss until evenly distributed.
4. 04Once combined, place the mixture inside the leaves of lettuce and serve.
5. 05Header: Yakimeshi Fried Rice
6. 06In a small bowl combine soy sauce, sake, and rice wine vinegar. In a separate bowl, combine butter and garlic.
7. 07Heat a large cast iron pan or wok over high heat for about 2 minutes. Add 2 teaspoons of oil and evenly coat the pan.
8. 08Beat together eggs and 1 tsp. of soy sauce mixture then add to hot pan. After the eggs are set (1-2 min.) Transfer eggs to a cutting board and thinly slice them. Reserve the skillet.
9. 09Add the onion, red bell pepper, and the butter mixture to the pan. Cook until onions are golden.
10. 10Add Boar’s Head Teriyaki Chicken, the rice, scrambled egg mixture and the remaining soy sauce mix.
11. 11Toss to coat and heat through. Season with salt and pepper, and garnish with the green tops of the scallions.
12. 12Header: Cucumber Ribbons with Sweet Onion and Roasted Peanuts
13. 13Toss to coat and heat through. Season with salt and pepper, and garnish with the green tops of the scallions.
14. 14Using a sharp knife or a mandolin, cut into very thin slices. Place slices on paper towels to remove excess moisture.
15. 15Cut end off of the sweet onion. Peel off the outer layer and discard. Slice the onion very thin using the knife or mandolin.
16. 16Combine Vinegar, sugar and salt in a medium bowl, stirring to dissolve. Add cucumbers and onion. Can be served chilled, or immediately.

Made with

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Bold Ichiban Teriyaki_® Style Chicken Breast