Japanese Grilled Chicken Salad

Name: Japanese Grilled Chicken Salad
Prep time: 2 h
Cook time: 20 min
Total time: 2 h 20 min
Ingredients: 4 Chicken breast (remove tendons, score with diagonal cuts); 125 ml Soy sauce (for marinade); 2 tbsp Fine sugar (for marinade); 2 tbsp Vegetable oil (for marinade); 1 tbsp Rice wine (for marinade); to taste Sesame oil (for marinade); 1 Red bell pepper (cut into thin strips); to taste Bean sprouts; to taste Lettuce; to taste Salt and pepper

Grilled chicken marinated in a Japanese-style barbecue sauce, served on an Asian-style salad with bean sprouts and red bell pepper.

2h 20m

Medium

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Ingredients

Chicken breast (remove tendons, score with diagonal cuts) 4

Soy sauce (for marinade) 125 ml

Fine sugar (for marinade) 2 tbsp

Vegetable oil (for marinade) 2 tbsp

Rice wine (for marinade) 1 tbsp

Sesame oil (for marinade) to taste

Red bell pepper (cut into thin strips) 1

Bean sprouts to taste

Lettuce to taste

Salt and pepper to taste

Instructions

Prepare the marinade

Mix the soy sauce, fine sugar, and vegetable oil to make the marinade, then set aside 4 tbsp.

Prepare the red bell pepper

Cut the red bell pepper into thin strips and marinate in the sauce for 1–2 hours until softened.

Season the chicken

Combine the chicken with the marinade (reserve some for the sauce) and refrigerate for 1–2 hours.

Make the vinaigrette

Whisk together the rice wine and sesame oil, then slowly drizzle in the oil while whisking until emulsified; taste and adjust the seasoning.

Prepare the vegetables

Wash the bean sprouts and lettuce, then place them in a large bowl.

Grill the chicken

Grill the chicken breast, then slice it on the diagonal.

Assemble and serve

Combine the bean sprouts and lettuce in a bowl, add the red bell pepper and vinaigrette, and toss. Divide among serving plates and top with the grilled chicken slices.