Monday, February 4, 2013
Teriyaki Chicken With a Asian Blood Orange Salad
Marinade four boneless, skinless chicken thighs for at least eight hours, turning once. Very Teriyaki is a good brand of marinade.
Recipe for the salad, for two:
2 handfuls of baby mixed lettuce greens
1/2 blood orange, peeled and sectioned
juice from the other half of orange
juice from half a lime
2 T hot sesame oil
1 t extra virgin olive oil
1 T balsamic vinegar
1/2 avocado, cubed
1 t lemon grass, finely chopped
1 t fresh ginger, ground in a mortar and pestle
salt and pepper
handful of dried rice noodles
First brown the chicken thighs on both sides, on the grill or in a saute pan. Do this on medium heat, so you don't burn them, just get some color on the chicken and pop them in the oven to finish cooking.
For the salad, just combine all the ingredients into a mixing bowl and gently toss using your fingers. Don't use tongs or spoons, they will just bruise the tender lettuce!
Serve onto plates with the chicken.
Bon Appetit! Chef Hobbes