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Stacy’s Notes – I’ve been making this for a long time, with many changes from the original recipe as posted above. I don’t ever use the rice noodles and puff them up in the skillet. I just use crunchy chow mein noodles from the grocery store, that’s enough crunch for me 🙂
I make twice the amount of dressing early in the day and let it sit in the fridge. Yes, I halve the chicken but I make twice the dressing, hahaha! Â I don’t use the full amount of sesame oil in the dressing, just a couple of shakes.
I used 2 boneless skinless breasts for the two of us. I marinate them for a couple of hours in teriyaki sauce. If I don’t have teriyaki sauce on hand, I usually just mix up my own marinade. If I have hoisin on hand, I usually add some of that as Tim loves hoisin (barbecue) sauce. Normally I mix equal parts brown sugar (about 1/3 cup) with soy sauce or Bragg liquid aminos, then stir in a couple of tablespoons of rice wine vinegar. I season with refrigerated chopped/minced garlic and ginger and then add some pepper (soy sauce is salty, but if I use Braggs, I also add a pinch of salt). If you want it a little spicy, add some red chili flakes or even a squirt of sriracha.
Grill the chicken, indoors or outside on a grill until done. You can shred or cube the chicken. I serve over whatever lettuce I have on hand (iceberg, romaine, leaf lettuce, whatever I have, although this is probably better on a sturdier, crunchier lettuce like iceberg or romaine). I top with canned chow mein noodles instead of the rice noodles. Also, I usually toast whatever sliced or slivered almonds I have in a small, nonstick skillet on the stovetop, just for a couple of minutes. Same with white sesame seeds, or I buy sesame seeds that are already toasted. I drain a can of mandarin oranges and eat on my salad, but Tim doesn’t like that, so we skip that for his.
Enjoy!