Warm Oriental Chicken Salad
July 11, 2026
Warm Oriental Chicken Salad

Warm Oriental Chicken Salad

  • 15
    Minutes de préparation
  • 35
    Minutes totales
  • 13
    Nombre d’ingrédients
  • 4
    Portions
Identifications:
  • Main Dish,
  • Chicken,
  • Asian,
  • Under 45 min,
  • VH

Ingrédients

  • 1/4 cup (60 mL) VH® Teriyaki Stir-Fry Sauce
  • 1 tsp. (5 mL) grated ginger root
  • 1 clove garlic, minced
  • 1 lb. (454 g) of uncooked, skinless, boneless (chicken or turkey) cut into thin strips
  • 1/4 cup (60 mL) fresh, minced coriander (optional)
  • 3 cups (750 mL) shredded Chinese (Napa) cabbage
  • 1 cup (250 mL) bean sprouts
  • 4 green onions, minced
  • 1/4 cup (60 mL) vegetable oil
  • 2 Tbsp. (30 mL) each sesame oil, VH® Soya Sauce, and lemon juice
  • 2 tsp. (10 mL) cornstarch
  • 1/4 lb. (125 g) snow peas, steamed
  • 1/4 cup (60 mL) toasted sesame seeds

Directives

View photos

  • Étape one

    In a bowl mix together VH® Teriyaki Stir-Fry Sauce, ginger, garlic and meat, marinate in refrigerator for 1 hour.

  • Étape two

    In a large bowl mix together coriander, Chinese lettuce, bean sprouts and green onions & set aside.

  • Étape three

    Take meat out of marinade; reserve 1/4 cup (60mL) of marinade for later use.

  • Étape four

    In large fry pan, heat 1 Tbsp. (15mL) oil over medium-high heat. Cook chicken 3-4 minutes each side until meat is no longer pink inside & add to salad.

  • Étape five

    In a pot, mix reserved marinade with remaining oil, sesame oil, VH® Soya Sauce, lemon juice and cornstarch. Bring to a boil, stirring constantly, for 3 minutes. Pour over the salad and mix gently.

  • Étape six

    Arrange snow peas on top and sprinkle with sesame seeds.

  • Étape seven

    Serve immediately.

Preparation images

Warm Oriental Chicken Salad

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