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Korean Fire and Ice




Source of Recipe


Hormel


List of Ingredients




- 1 whole chicken breast
- 3 tablespoons HOUSE OF TSANGŪ KOREAN teriyaki sauce
- SALAD:
- 4 cups shredded lettuce
- 1 small carrot grated
- 1/2 cucumber peeled seeded and cut into matchstick pieces
- 2 green onions cut into 1-inch slivers
- DRESSING:
- 1/3 cup HOUSE OF TSANGŪ teriyaki sauce
- 1 1/2 teaspoons HOUSE OF TSANGŪ hot chili sesame oil
- 2 tablespoons oil
- 1 tablespoon vinegar

Recipe



Split chicken breast in half. In bowl, combine chicken and teriyaki sauce. Set aside for 30 minutes. Drain chicken, reserving teriyaki sauce. Broil chicken 3 to 4 inches from heat 16 minutes, turning once or until chicken is no longer pink. Baste with reserved teriyaki sauce during last few minutes of broiling. Let chicken cool. Shred meat. In large bowl, combine SALAD ingredients and chicken. Combine DRESSING ingredients and toss with salad mixture.

Serves 4.