Prep time:  2
Cook time:  
Total time:  


  • Teriyaki Sauce:
  • 1 tablespoon fresh ginger, minced
  • 2 cloves garlic, minced
  • ⅓ cup tamari
  • ⅓ cup brown sugar
  • ¼ cup water
  • 1 teaspoon corn starch
  • Chicken:
  • 1.5 pounds skinless boneless chicken thighs
  • 1 tablespoons vegetable oil
  • Teriyaki Dressing:
  • 3 tablespoons teriyaki sauce
  • 1 teaspoons chopped Serrano chili
  • 3 tablespoons toasted sesame oil
  • 1 tablespoon honey
  • ⅓ cup rice vinegar
  • Salad:
  • 1 head nappa cabbage, finely shredded
  • 1 head watercress
  • 1 cup blanched broccoli florets
  • ½ cup blanched green peas
  • Sesame seeds for garnish


    1. In the jar of a blender puree together the ginger, garlic, tamari, brown sugar, water and cornstarch. Puree until smooth and then reserve 3 tablespoons of the sauce in the blender and put the rest in a bowl. Set aside.
    2. Heat a heavy skillet over high heat. Add the vegetable oil and the chicken thighs. Cook them, getting a nice golden sear on the chicken- cook about 4 minutes. Flip the chicken and continue to cook another 2 minutes and then add the bowl of sauce while you finish cooking another 2 minutes. Let the chicken rest while you make the dressing.
    3. In the jar of a blender puree the three tablespoons of sauce, the chili, sesame oil, honey and rice vinegar.
    4. In a large bowl toss together the nappa cabbage, watercress, broccoli and green peas. Slice the chicken against the grain and add to the top of the salad. Drizzle with the dressing and toss to coat. Sprinkle with sesame seeds and serve immediately.

Author: Heather Christo

Chicken, Paleo, Salad, Teriyaki