Teriyaki Chicken Salad
- 1 boneless- skinless chicken breast
- 1/2 Tablespoon corn starch
- 1/2 Tablespoon cold water
- 1/3 cup soy sauce
- 1/4 cup cane sugar
- 4 Tablespoons apple cider vinegar
- 1 garlic clove
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground black pepper
- 1/4 teaspoon sesame seeds
Preheat oven to 425F.
Cook the sauce: In a small pot bring to a boil 1/2 tablespoon corn starch, 1/2 tablespoon water, 1/3 cup soy sauce, 1/4 cup cane sugar, 4 tablespoons apple cider vinegar, 1 minced garlic clove, 1/2 teaspoon ground ginger, and 1/8 teaspoon ground black pepper. Boil for 2 minutes.
Slice boneless/skinless chicken breast and place in an oven safe dish.
Generously rush chicken with teriyaki sauce both sides (you will have some left).
Bake teriyaki chicken for 15 minutes, every 5 minutes brush with teriyaki sauce both sides.
Sprinkle with 1/4 teaspoon sesame seeds.
To your serving plate add, 1/4 cup of greens, 1/2 of an avocado, 1 tomato, a slice of onion. The teriyaki chicken brings out so many flavors; I don't use the oil or salt and pepper most of the time. But, if you need a simple dressing for the vegetables, drizzle with extra virgin olive oil and a pinch of salt/pepper.
Calories: 369kcal | Protein: 321g | Fat: 111g | Saturated Fat: 18g | Sugar: 279g