Made with AI
Teriyaki Chicken Salad
Ingredients
- chicken leg quarters400 g
- light soy sauce2 tablespoons
- dark soy sauce1 tablespoon
- sesame oil1 tablespoon
- sugar1 tablespoon
- ginger1 tablespoon
- garlic2 cloves
- cucumber1 whole
- romaine leaf1 leaf
- sesame seeds1 tablespoon
Instructions
- 1
In a bowl, mix the light soy sauce, dark soy sauce, sesame oil, sugar, grated ginger, and minced garlic to create the marinade.
- 2
Add the chicken leg quarters to the marinade, ensuring they are well coated. Let them marinate for at least 30 minutes in the refrigerator.
- 3
Preheat your grill or a skillet over medium-high heat.
- 4
Grill or pan-fry the marinated chicken leg quarters until fully cooked, about 6-7 minutes per side, or until the internal temperature reaches 75°C (165°F).
- 5
While the chicken is cooking, slice the cucumber and prepare the romaine leaf by washing and drying it.
- 6
Once the chicken is cooked, let it rest for a few minutes before slicing it into strips.
- 7
Arrange the romaine leaf on a serving plate, top with sliced cucumber, and place the sliced chicken on top.
- 8
Sprinkle sesame seeds over the salad for garnish.
- 9
Serve immediately and enjoy your Teriyaki Chicken Salad.
