Teriyaki Marinated Chicken
Spinach Salad with Japanese Ginger Dressing
Ingredients
- ½ cup reduced-sodium soy sauce
- ¼ cup sake or mirin
- 2 Tbsp light brown sugar
- 2 cloves garlic, minced
- 1 Tbsp minced fresh ginger
- 1 - 1¼ lb boneless, skinless chicken breast
Instructions
- Whisk soy sauce, sake (or mirin), brown sugar, garlic and ginger in a bowl until the sugar is dissolved. Place chicken in a shallow dish or 1-gallon sealable plastic bag. Add the marinade and refrigerate for at least 1 hour or up to 12 hours. Remove from the marinade and pat dry.
- Preheat grill to medium-high or position a rack in upper third of oven and preheat broiler.
- Oil the grill rack. Grill the chicken, turning once, until an instant-read thermometer inserted into the thickest part registers 165°F, 4 to 8 minutes per side.
Side Dish Ingredients
- 3 Tbsp minced onion
- 3 Tbsp peanut or canola oil
- 2 Tbsp distilled white vinegar
- 1½ Tbsp finely grated fresh ginger
- 1 Tbsp ketchup
- 1 Tbsp reduced-sodium soy sauce
- ¼ tsp minced garlic
- ¼ tsp salt
- Freshly ground pepper, to taste
- 1 large carrot, grated
- 1 medium red bell pepper, very thinly sliced
- 10 oz fresh spinach
Side Dish Instructions
- Combine onion, oil, vinegar, ginger, ketchup, soy sauce, garlic, salt and pepper in a blender. Process until combined.
- Toss spinach, carrot and bell pepper with the dressing in a large bowl until evenly coated.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
135
|
135
|
270
|
| Fat (g) | 3 | 11 | 14 |
| Sat. Fat (g) | 1 | 2 | 3 |
| Protein (g) | 23 | 3 | 26 |
| Carb (g) | 2 | 9 | 11 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 263 | 387 | 650 |
EatingWell Meal Plan
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