Teriyaki Chicken with Japanese-style Salad Dressing
Teriyaki Chicken with Japanese-style Salad Dressing
Ingredients
For the Japanese-style Salad Dressing
- 1/2 cup Kewpie Mayonnaise
- 2 tablespoons rice vinegar
- 2 tablespoons granulated sugar
- 1/2 tablespoon soy sauce
- 1/4 teaspoon sesame oil
- 1 tablespoon minced garlic
For the Teriyaki Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup teriyaki sauce, divided
- 1 tablespoon vegetable oil
- 1 tablespoon sesame seeds, for garnish
For the Salad and Assembly
- 2 cups white rice, uncooked
- 1 iceberg lettuce, head, shredded
- 1 cup purple cabbage, shredded
- 1 carrot, shredded
Instructions
- 1
Begin by preparing the Japanese-style salad dressing. Ensure your hands are thoroughly washed. Add the Kewpie Mayonnaise, rice vinegar, granulated sugar, soy sauce, sesame oil, and minced garlic into a food processor.
⏱️ 2 min
- 2
Secure the lid on the food processor and blend until all ingredients are fully combined and the mixture achieves a light, airy quality. This typically takes about 30-60 seconds.
⏱️ 1 min
- 3
Once blended, carefully pour the prepared dressing into a squeeze bottle for easy application. Store the dressing in the refrigerator while you prepare the rest of the meal.
⏱️ 2 min
- 4
Prepare the teriyaki chicken. In a medium bowl, toss the cut chicken thighs with 1/4 cup of the teriyaki sauce. Let marinate for at least 10 minutes while you prepare other components.
⏱️ 10 min
- 5
While the chicken marinates, cook the white rice according to package directions. For 2 cups of uncooked rice, this usually involves combining with 4 cups of water and simmering until tender, about 20-25 minutes.
⏱️ 25 min
- 6
Heat the vegetable oil in a large skillet or frying pan over medium-high heat. Add the marinated chicken pieces and cook for 5-7 minutes, stirring occasionally, until browned and cooked through.
⏱️ 7 min
- 7
Pour the remaining 1/4 cup of teriyaki sauce over the cooked chicken and stir to coat. Continue cooking for another 1-2 minutes, allowing the sauce to thicken and glaze the chicken.
⏱️ 2 min
- 8
While the chicken is cooking, prepare the salad. In a large bowl, combine the shredded iceberg lettuce, purple cabbage, and shredded carrot.
⏱️ 5 min
- 9
To assemble the plates, serve a portion of the cooked white rice on each plate. Arrange slices or pieces of the glazed teriyaki chicken next to the rice. Sprinkle the chicken with sesame seeds.
⏱️ 2 min
- 10
Place a generous portion of the prepared side salad on each plate. Drizzle a generous amount of the freshly made Japanese-style salad dressing over the salad just before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Teriyaki Chicken with Japanese-style Salad Dressing
Ingredients
For the Japanese-style Salad Dressing
- 1/2 cup Kewpie Mayonnaise
- 2 tablespoons rice vinegar
- 2 tablespoons granulated sugar
- 1/2 tablespoon soy sauce
- 1/4 teaspoon sesame oil
- 1 tablespoon minced garlic
For the Teriyaki Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup teriyaki sauce, divided
- 1 tablespoon vegetable oil
- 1 tablespoon sesame seeds, for garnish
For the Salad and Assembly
- 2 cups white rice, uncooked
- 1 iceberg lettuce, head, shredded
- 1 cup purple cabbage, shredded
- 1 carrot, shredded
Instructions
- 1
Begin by preparing the Japanese-style salad dressing. Ensure your hands are thoroughly washed. Add the Kewpie Mayonnaise, rice vinegar, granulated sugar, soy sauce, sesame oil, and minced garlic into a food processor.
⏱️ 2 min - 2
Secure the lid on the food processor and blend until all ingredients are fully combined and the mixture achieves a light, airy quality. This typically takes about 30-60 seconds.
⏱️ 1 min - 3
Once blended, carefully pour the prepared dressing into a squeeze bottle for easy application. Store the dressing in the refrigerator while you prepare the rest of the meal.
⏱️ 2 min - 4
Prepare the teriyaki chicken. In a medium bowl, toss the cut chicken thighs with 1/4 cup of the teriyaki sauce. Let marinate for at least 10 minutes while you prepare other components.
⏱️ 10 min - 5
While the chicken marinates, cook the white rice according to package directions. For 2 cups of uncooked rice, this usually involves combining with 4 cups of water and simmering until tender, about 20-25 minutes.
⏱️ 25 min - 6
Heat the vegetable oil in a large skillet or frying pan over medium-high heat. Add the marinated chicken pieces and cook for 5-7 minutes, stirring occasionally, until browned and cooked through.
⏱️ 7 min - 7
Pour the remaining 1/4 cup of teriyaki sauce over the cooked chicken and stir to coat. Continue cooking for another 1-2 minutes, allowing the sauce to thicken and glaze the chicken.
⏱️ 2 min - 8
While the chicken is cooking, prepare the salad. In a large bowl, combine the shredded iceberg lettuce, purple cabbage, and shredded carrot.
⏱️ 5 min - 9
To assemble the plates, serve a portion of the cooked white rice on each plate. Arrange slices or pieces of the glazed teriyaki chicken next to the rice. Sprinkle the chicken with sesame seeds.
⏱️ 2 min - 10
Place a generous portion of the prepared side salad on each plate. Drizzle a generous amount of the freshly made Japanese-style salad dressing over the salad just before serving.
⏱️ 1 min