Teriyaki Chicken Salad with Sesame Seeds and Mushrooms
Not the same old salad, put a twist on the standard old Teriyaki Chicken Salad by adding sesame seeds and mushrooms. It isn’t that far of a reach to change up a standard salad you just have to do it. That will bring some different taste to your dinner table or lunch table. So lets do it! Make it special Teriyaki chicken with mushrooms and sesame seeds.
It sounds like a lot of ingredients and steps bey the go fast and in the end the taste is great.
- 8 cups of baby spinach
- 10 cups of sliced shiitake mushrooms
- 1 ½ cups chopped green onions
- 2 tablespoons of minced ginger
- 1 tablespoon minced garlic
- 1 1/4 cup sesame seeds
- 8 ounces of skinless, boneless chicken
- Salt to taste
- Pepper to taste
- 2 tea spoon coconut oil
- 2 table spoons minced ginger
- 1 teaspoon vinegar
- 1 tablespoon honey
- 3 tablespoons of soy sauce
- 2 table spoons water (H2O)
In a clean frying pan heat 1 table spoon of coconut oil
Add the chicken that has been cut in to small bite size peaces
Stir fry for around 3 minutes till the chicken is almost done and remove from the pan
Add the coconut oil (second teaspoon)
Add mushrooms and seasoning cook for around 6 minutes
Add the ginger,garlic and cook one minute more
Bring the chicken back in to the hot pan, the soy sauce, vinegar, honey and the water.
Cook for 2 more minutes and take off the heat.
Plop in the baby spinach and green onions
Mix it up and enjoy a great salad