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Ingredient
Asian grilled chicken with edamame salad
Introduce
Ingredient
Food ration :
2 servingsCooking time :
1 hour
2 tablespoons
soy sauce
1 tablespoon
oyster sauce
1 teaspoon
sesame oil
2 tablespoons
vegetable oil
2 1/2 cups
Napa cabbage, Julianne
2 cups
Chinese cabbage, Julianne
1/4 cup
shredded carrot
1 cup
cooked broccoli florets
1/2 cup
shelled and cooked edamame beans
2 tablespoons
chopped cilantro
1/3 cup
half shelled roasted peanuts
1 1/2
toasted sesame seeds
1/4 cup
rice vinegar
2 tablespoons
honey
2 tablespoons
hoisin sauce
1 teaspoon
peeled shredded ginger
Cooking instructions
* Step 1
In a bowl mix the ingredients for the grilled chicken and season the chicken thighs. Leave marinating for 45 minutes.
* Step 2
Heat up a griddle and brush it with a bit of oil.
Place the chicken thighs on the griddle. Cook, and brown it on both sides. Let it cool off. Slice the cooked chicken.
* Step 3
In a bowl, beat all the ingredients for the dressing.
* Step 4
In a bowl mix the Napa cabbage, Chinese cabbage, shredded carrot, half the broccoli, half the edamame beans and half the cilantro.
* Step 5
Add and mix in, half of the dressing to the vegetables.
* Step 6
Serve the salad on the plates and arrange on top the sliced chicken with the rest of the vegetables.
* Step 7
Sprinkle the top with the peanuts and sesame seeds.
* Step 8
Pour over the chicken and vegetables some of the dressing to your own taste.
Note: if there is a photo you can click to enlarge it
Tag
Salad
Asian
Chicken
Grill
oyster sauce
boneless and skinless chicken thighs
minced garlic clove
soy sauce
oyster sauce
sesame oil
vegetable oil
Napa cabbage, Julianne
Chinese cabbage, Julianne
shredded carrot
cooked broccoli florets
shelled and cooked edamame beans
chopped cilantro
half shelled roasted peanuts
toasted sesame seeds
rice vinegar
honey
hoisin sauce
peeled shredded ginger
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1. Start Small
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