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6 cups lettuce, chopped
½ pound angel hair pasta, cooked
1 large cucumber, peeled, seeded & sliced
1 large carrot, shredded
3 tablespoon Kikkoman soy sauce
1 tablespoon brown sugar
½ teaspoon corn starch
1 tablespoon vegetable oil
1 whole BLSL chicken breast, sliced thin
1 clove garlic, minced
½ cup fresh mint leaves
Divide lettuce, then pasta in 4 individual salad bowls, top with cucumber and carrot. Make a slurry by combining soy sauce, brown sugar and cornstarch, set aside. Meanwhile, heat oil in a skillet over medium heat, add chicken and garlic, stir-fry for 2 minutes. Pour in the slurry mixture; cook, stirring 2 minutes or until chicken is done. Spoon chicken evenly on top of each salad; sprinkle with mint and serve with dressing*.
*SPICY GARLIC VINAIGRETTE: Whisk together ½ cup Kikkoman Rice Vinegar, ¼ cup Kikkoman Less Sodium Teriyaki Marinade & Sauce, 3 tablespoons vegetable oil, 1 clove of garlic, pressed and ½ teaspoon each sugar and crushed red pepper.
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