- Cook pasta according to package directions, omitting salt. Rinse with cold water and drain well.
- Layer lettuce, then pasta in 4 individual salad bowls; top with cucumber and carrot.
- Prepare Spicy Garlic Vinaigrette.
- Combine less sodium teriyaki sauce and cornstarch.
- Heat oil in hot skillet over medium-high heat. Add chicken and garlic; stir-fry 2 minutes. Pour in lite teriyaki sauce mixture; cook, stirring, 1 minute, or until chicken is no longer pink in center.
- Spoon chicken evenly on top of each salad; sprinkle with mint and serve with dressing.
Spicy Garlic Vinaigrette: Whisk together 1/2 cup Kikkoman rice vinegar, 1/4 cup Kikkoman Less Sodium Teriyaki Marinade & Sauce, 3 Tbsp. vegetable oil, 1 large clove garlic, pressed and 1/2 teaspoon each sugar and crushed red pepper.
Southeast Asian-Style Salad
Yield
Yield: 4 servings
kikkoman products used:
ingredients
1/2 pound angel hair pasta, broken in half
6 cups shredded green or red leaf lettuce
1 large cucumber, peeled, seeded and sliced
1 large carrot, shredded
Spicy Garlic Vinaigrette (recipe below)
3 tablespoons Kikkoman Less Sodium Teriyaki Marinade & Sauce
1/2 teaspoon cornstarch
1 tablespoon vegetable oil
1 whole boneless, skinless chicken breast, cut into thin strips
1 large clove garlic, minced
1/2 cup chopped fresh mint leaves
directions
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
