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Teriyaki Chicken Salad

plate

Yield

Makes 6 Servings

prep

Prep Time

20 minutes

cook

Cook Time

about 15 minutes

kikkoman products used:

ingredients

Cooking spray
12 square wonton wrappers
1 cup sliced and coarsely chopped red cabbage
1 cup chopped lettuce
1/2 small carrot, peeled and coarsely shredded
2 tablespoons olive oil, divided
1/2 tablespoon balsamic vinegar
1 teaspoon Kikkoman® Sesame Oil
1/4 cup + 1/2 tablespoon Kikkoman® Soy Sauce, divided
2 cloves garlic, minced
2 chicken breasts (about 12 oz.), cut into 1/4-inch cubes
1 tablespoon sesame seeds
1 tablespoon sugar
2 teaspoons cornstarch
Diced red onion (optional)

directions

  1. Preheat oven to 350°F and spray 6 muffin cups with cooking spray. Place two wonton wrappers in each muffin cup and press well into the bottom. Coat with cooking spray and bake for 8 minutes or until wrappers are golden.
  2. To prepare salad, toss together cabbage, lettuce, carrot, 1 tablespoon olive oil, balsamic vinegar, sesame oil and 1/2 tablespoon soy sauce. Set aside
  3. To prepare chicken, heat remaining olive oil in a medium skillet. Add garlic, chicken, remaining soy sauce, sesame seeds, sugar and cornstarch. Stir-fry until chicken is fully cooked and the sauce has thickened.
  4. Place a scoop of salad and a scoop of chicken into each salad cup. Top with diced red onion, if desired.

Note: Salad ingredient quantities were reduced, original amounts produced far too much salad

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE

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