Such an appetizing and bright salad with teriyaki chicken in a hurry

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Such an appetizing salad with chicken teriyaki is easy to prepare, and its bright taste will surprise anyone. The combination of juicy chicken thigh, mushrooms, ripe vegetables, crispy iceberg lettuce, fragrant green cilantro and teriyaki sauce will not leave anyone indifferent!

Ingredients:

• Cherry tomatoes – 8 pcs.
• Chicken thighs – 2 pcs.
• Mushrooms – 10 pcs.
• Iceberg lettuce – 150 g
• Eggplants – 0.5 pcs.
• Bulgarian pepper (large) – 0.5 – pcs.< /li>
• Cilander greens – 5 g
• Honey – 2 table. l.
• Soy sauce – 8 table. l.
• Corn starch – 1 dessert. l.
• Vegetable oil – 3 table. l.
• Sesame – 1 tsp.

Preparation:

How to make a warm salad with chicken? Very easy. To do this, you must first prepare the ingredients according to the list. It is best to use chicken thighs, with them the salad is juicier and tastier. First of all, boil the chicken thighs for 30 minutes. Cool the boiled chicken to room temperature.

Wash the mushrooms in water and dry them with paper towels. Cut the mushrooms into 4 equal parts.

Half of the pepper and cut into large cubes.

Wash the eggplant, it is not necessary to remove the skin and seeds. Cut half of the eggplant into cubes about the size of bell pepper cubes.

For the salad, you will need about a quarter of a medium head of iceberg lettuce. Rinse the lettuce with water and let the excess water drain.

Cut the iceberg lettuce into large slices.

Place the iceberg lettuce on a salad plate.

Clean the cooled chicken thighs from skin, fat and bones. Cut the meat into large pieces.

Heat two tablespoons of oil in a skillet over high heat. Place pieces of chicken and chopped mushrooms on the pan. Fry everything together for 5-6 minutes at maximum heat, stirring constantly.

Add a dessert spoon of cornstarch to the soy sauce. Mix thoroughly until homogeneity and lumps dissolve.

Add liquid honey to the resulting mixture and mix again until homogeneity. If your honey is thick, first melt it in a microwave oven or in a water bath.

Pour the soy-honey mixture into the pan with the chicken and mushrooms and fry for about 1 minute until the sauce thickens, stirring constantly, then remove the pan from the heat.

In another pan, heat a tablespoon of oil over high heat. Put the chopped vegetables – bell pepper and eggplant – on the pan.

Fry the vegetables for 5-6 minutes until light golden, stirring constantly.

On the dish prepared for the salad, put the fried juicy on top of the iceberg leaves chicken meat with mushrooms, pouring abundantly with the resulting teriyaki sauce.

Next, put the ruddy vegetables – eggplant and sweet bell pepper.

Wash the ripe cherry tomatoes in warm water, dry from moisture and cut into four parts. Garnish the salad with the resulting slices.

Wash the cilantro, dry it and garnish the salad with it. Instead of cilantro, you can take any other greens to taste.

Sprinkle the salad with fried white sesame seeds on top.

The salad with teriyaki chicken is ready to eat. It is best to serve it immediately after cooking, while it is still warm.

Delicious!