Yet More Half-Assed Gourmet!

I’ve been really loving my new bowls.  They’re gorgeous blue and white vintage rice bowls, and they’re the perfect size to hold a correct serving size.  Like a lot of Americans, my idea of what a “serving” of food is has become seriously warped, so I’m working on forcing myself back into line.  These pretty little bowls definitely help.

The first dish I ate out of them was a Teriyaki Chicken Salad, and here’s my half-assed recipe!

First, marinade about 8 oz. of boneless, skinless chicken breast in teriyaki sauce overnight.  Then saute the chicken in a little sesame oil, and cut it onto small pieces.

Then toast some slivered almonds in a pan over medium heat until they’re browned.  Set aside and let them cool.

Cook two packages of ramen noodles (throw out those salt-filled seasoning packets!  Eww!), drain, rinse in cold water to cool them off, and then add to a large bowl of shredded cabbage and carrots (I just buy a bag of “coleslaw mix” and dump that in a bowl.  Ta-da!)  Toss to mix together, and add the almonds and chicken.

In a small pot over medium-low heat, combine 1/3 c. cider vinegar, 1/4 c. sugar, 2 T soy sauce, and 2 T honey.  Mix, bring to a boil, boil for one minute, and then remove from heat.  Let it cool slightly, and then pour over salad mixture, tossing to coat.

There you go!  The amounts listed will make 4 servings.

Yay!  🙂



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