Last week I appeared on Atlanta’s CBS Better Mornings to share some easy recipes and reinventions for back to school. I made a breadless Teriyaki Chicken Tender, which we then reinvented into multiple meals. For example, you can do an Asian Noodle Salad for dinner on Day 2, lettuce wraps for lunch on Day 3, and mix-and-match the chicken or noodle salad for kids’ lunches throughout the week. Thankfully my little sister Lauren was in town and helped 33-week-pregnant-me prep all the food for the segment—and she’s a natural at food styling! Here’s a pic of us on set!
Chicken Teriyaki Strips
6 boneless chicken breasts, cut into thin strips
2 cups Teriyaki Sauce
Sesame Seeds, lightly toasted.
- Marinate chicken in Teriyaki sauce for at least 20 minutes.
- Heat a non-stick pan over medium heat and spray with cooking spray.
- Place chicken in pan (about 10 strips at a time), and cook until crisp, browned and cooked through, turning once. Add more cooking spray as needed.
- Roll freshly-cooked chicken strips in sesame seeds.
Asian Noodle Chicken Salad
For the Dressing:
1/4 Cup Rice Vinegar
1/4 Cup Fresh lime juice
1/2 Cup light brown sugar
2 teaspoons fresh garlic
1/2 teaspoon freshly grated ginger
3 Teaspoons Sesame Oil
2 Teaspoons Low-Sodium Soy Sauce
1/2 Teaspoon Crushed Red Pepper
Dash of kosher salt.
For the Salad:
7 oz. Rice Noodles
2 cups Red Cabbage, shredded
1 large carrot, shredded
1/2 English Cucumber, seeded, halved and thinly sliced
Leftover Chicken Teriyaki Strips, cut into bite-sized pieces
1/4 cup Thai Basil, chopped
1/4 cup Cilantro, chopped
Crispy Fried Shallots*
- Cook rice noodles according to package instructions. Drain, set aside, and toss with a drop or two of sesame oil.
- Combine ingredients for dressing in a small bowl and whisk.
- Assemble salad ingredients in a large bowl, add dressing and serve!
- *To make the crispy shallots, slice up two shallots into 2mm slices. Heat 4 tablespoons oil (or enough to cover shallots) over medium low heat. Add shallots and cook until golden brown. Drain on paper towels. Fried Shallots can be stored in the fridge in an airtight container.