- 6
Ingredients
- Soy-Glazed Chicken
- 6 boneless, skinless chicken breast halves, cubed
- 2 tbsp cornstarch
- 1 tbsp vegetable oil
- 3/4 cup packed brown sugar
- 3/4 cup soy sauce
- 1/2 cup water
- 1/4 cup honey
- 2 tbsp cornstarch
- 1 tsp grated fresh ginger
- Dressing
- 1/2 cup mayonnaise
- 1/4 cup rice vinegar
- 2 tbsp sugar
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 head iceberg lettuce, shredded
- 2 medium carrots, peeled and grated
- 2 cups chow mein salad noodles
- 1 1/2 cups canned mandarin orange segments, drained
- 3/4 cup sliced water chestnuts, rinsed, drained and halved
- 2 tbsp toasted sesame seeds
Preparation
Step 1
Preheat oven to 425°F. Coat an 11x7-inch baking dish with non-stick cooking spray.
In a large skillet, heat oil over medium heat. Add chicken and stir until lightly browned (but not cooked through), about 5 minutes. Transfer chicken to baking dish.
For the sauce, in a small bowl, whisk brown sugar, soy sauce, water, honey, cornstarch and ginger. Pour over chicken. Bake uncovered 18-20 minutes, stirring once halfway through baking. Remove from oven and let cool to room temperature.
For the salad dressing, in a medium bowl, whisk mayonnaise, rice vinegar, sugar, sesame oil and soy sauce. Chill until ready to use.
For the salad, spread shredded lettuce on a large platter. Add carrots, chow mein noodles, mandarins, water chestnuts and sprinkle with toasted sesame seeds. Place soy chicken in center and drizzle entire salad with dressing.
If we need to go to our “happy place,” Lisa and I know exactly what to do. We crack open a few cans of syrupy mandarin slices. Sweet, cold and juicy, they transport us back to the cozy living room of our beloved grandparents in the Big Apple, to dreamy childhood visits and hours spent slurping from little glass bowls. Now, thanks to this mandarin-topped, Asian-dressed salad of crispy lettuce, shredded carrots, water chestnuts and succulent soy-glazed chicken, we can easily slip into that bygone New York state of mind.
Directions
Preheat oven to 425°F. Coat an 11x7-inch baking dish with non-stick cooking spray.
In a large skillet, heat oil over medium heat. Add chicken and stir until lightly browned (but not cooked through), about 5 minutes. Transfer chicken to baking dish.
For the sauce, in a small bowl, whisk brown sugar, soy sauce, water, honey, cornstarch and ginger. Pour over chicken. Bake uncovered 18-20 minutes, stirring once halfway through baking. Remove from oven and let cool to room temperature.
For the salad dressing, in a medium bowl, whisk mayonnaise, rice vinegar, sugar, sesame oil and soy sauce. Chill until ready to use.
For the salad, spread shredded lettuce on a large platter. Add carrots, chow mein noodles, mandarins, water chestnuts and sprinkle with toasted sesame seeds. Place soy chicken in center and drizzle entire salad with dressing.
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