japan-ese chicken salad

4 chicken breast halves, boneless, skinless
1 tablespoon all purpose flour
1 teaspoon garlic powder
½ teaspoon ground ginger
½ teaspoon ground black pepper
1 tablespoon canola oil
½ cup water
½ cup mirin (Japanese rice wine)
¼ cup low-sodium soy sauce
2 tablespoons light brown sugar
1 tablespoon lemon juice
1 tablespoon sesame oil
6 cups mixed salad greens
1 cup shredded carrots
1 avocado, pitted, peeled, diced
2 teaspoons toasted sesame seeds
2 green onions, chopped

Pound chicken to even thickness. In zippered plastic bag, combine flour, garlic powder, ginger and black pepper. Add chicken, one piece at a time, shaking to coat. In large skillet, heat canola oil over medium-high heat. Add chicken; cook 3 to 4 minutes per side or until golden brown and fork tender. Transfer chicken to a plate; keep warm. Add water, mirin, soy sauce and brown sugar to skillet, scraping with a wooden spoon to loosen any browned bits. Cook the sauce for 2 minutes. Return chicken and any accumulated juice to the skillet. Cook, stirring, until the sauce is reduced and the chicken is glazed. Arrange salad greens, carrots and avocado on serving plate. Top with chicken. Whisk lemon juice and sesame oil into pan sauce; drizzle over salad. Sprinkle with sesame seeds and green onions.
Serves 4.

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