The Best Asian Chicken Salad

Name: The Best Asian Chicken Salad
Total time: 45 min
Ingredients: 1 head Lettuce; ½ heads Red cabbage; ½ heads Napa cabbage; 2–3 Carrot; 3 Scallion; ¼ cups Cilantro, chopped; 1 cup Edamame bean, cooked; 1 cup Canned mandarins; ¼ cups Almond, sliced; 1 cup Wonton wrapper; ½ cups Soy sauce; 1 tbsp + 1 Rice wine vinegar; 3 tbsp Sesame seed; 1–2 tbsp Honey; 1 + 5–6 Garlic; 4 tsp Ginger, grated pureed; 4 Chicken breast, boneless skinless; 1 tbsp Vegetable oil; ¼ cups Brown sugar; 1 ½ tbsp Cornstarch

By Tatyana's Everyday Food · 45 min

Ingredients

Lettuce1 head
Red cabbage½ heads
Napa cabbage½ heads
Carrot2–3
Scallion3
Cilantro · chopped¼ cups
Edamame bean · cooked1 cup
Canned mandarins1 cup
Almond · sliced¼ cups
Wonton wrapper1 cup
Soy sauce½ cups
Rice wine vinegar1 tbsp + 1
Sesame seed3 tbsp
Honey1–2 tbsp
Garlic1 + 5–6
Ginger · grated pureed4 tsp
Chicken breast · boneless skinless4
Vegetable oil1 tbsp
Brown sugar¼ cups
Cornstarch1 ½ tbsp

Instructions

Whisk the soy sauce, water, sugar, sesame oil, rice vinegar, garlic and ginger in a small bowl for about 30 seconds. Put the chicken in a deep dish or double-bagged zip-lock bag, pour the marinade over and turn to coat. Marinate at least 1 hour, turning after 30 minutes; overnight is best. Remove the chicken and pat it dry, and keep the leftover marinade.
Preheat the oven to 425°F/218°C. Heat a few tablespoons of oil in a large stainless steel or cast iron pan over medium-high heat until very hot. Add the chicken and brown it on each side, about 5 to 6 minutes per side for breasts, or until well browned on all sides for other cuts.
Pour the leftover marinade over the browned chicken and simmer for 2 to 3 minutes.
Transfer the chicken to the oven and bake until the internal temperature reaches 165°F/74°C. Small breasts take 7 to 10 minutes; large breasts 15 to 18 minutes; bone-in drumsticks and thighs 18 to 22 minutes; boneless thighs 6 to 8 minutes; bone-in wings 10 to 12 minutes. Times vary with size.
Remove the chicken to a clean tray. Bring the sauce back to a simmer over medium heat. Stir the cornstarch and water together, whisk into the sauce and cook about 1 minute until thickened. Take off the heat, return the chicken to the pan and turn to coat in the glaze.
Serve the chicken right away.
Rinse and dry the lettuce, then cut into thin strips. Shred the red and Napa cabbage finely after removing outer leaves and the core. Put the cabbage and lettuce in a very large bowl.
Grate the carrots, chop the cilantro and green onions, and add them to the bowl with the edamame, almonds and mandarins. Keep the wonton crisps separate.
Whisk the soy sauce, rice vinegar, sesame oil, honey, garlic, ginger and sesame seeds together for 30 seconds. Toss the salad with the dressing.
Divide the salad into bowls, top with wonton crisps and sliced chicken, and sprinkle with sesame seeds and extra cilantro if you like.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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