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.