Sticky Chicken Asian Salad

 

Тайский куриный салат

Video taken from the channel: RecipeTin Eats


 

Crunchy Peanut Satay ‘Slaw Marion’s Kitchen

Video taken from the channel: Marion’s Kitchen


 

One Pan Glazed Chicken & Veggie Bowl Marion’s Kitchen

Video taken from the channel: Marion’s Kitchen


 

Chinese Chicken Salad with Sesame Dressing

Video taken from the channel: Kawaling Pinoy


 

Sticky Chinese Five Spice Chicken Marion’s Kitchen

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AMAZING Thai Grilled Chicken Salad

Video taken from the channel: Seonkyoung Longest


 

Sticky Grilled Chicken Salad Marion’s Kitchen

Video taken from the channel: Marion’s Kitchen


Lay the chicken between 2 sheets of clingfilm and pound with a rolling pin to slightly flatten. To make the marinade, put the soy sauce, honey, garlic and 1 tbsp. sesame oil in a large bowl and stir to combine. Add the chicken and put in the fridge. Allow it to marinate for at least 10 minutes. Lay the chicken between 2 sheets of clingfilm and pound with a rolling pin to slightly flatten.

To make the marinade, put the soy sauce, honey, garlic and 1 tbsp. sesame oil in a large bowl and stir to combine. Add the chicken and put in the fridge. Allow it to marinate for at least 10 minutes. Reduce the heat to medium, add the remaining marinade to the pan and cook for 5-6 minutes or until sticky. Set aside to cool.

Put the cabbage, carro. Ingredients 2 chicken breast fillets 2 tbsp. soy sauce (gluten free) ¼ cup (90g) clear honey 1 clove garlic, minced 2 tbsp. sesame oil 3 ½ cups (350g) cabbage, finely sliced 1 large carrot, finely sliced 1 cucumber, finely sliced 3 spring onions, sliced 1 cup (30g) mint, leaves 1 cup (30g) fresh. Sticky Chicken Salad is a flavorful, Asian inspired meal ready in just 30 minutes.

Delicious, healthy, and great for the whole family. Here I am, all alone for dinner deciding what to make. I take one individually wrapped PERDUE ® PERFECT PORTIONS ® Boneless Skinless Chicken Thigh. Add the chicken and marinate for 10 minutes or longer.Heat a griddle pan, cook the drumsticks on both sides until crispy. Place in a baking tray, drizzle with marinade and cook for 10 – 15 minutes or until cooked.Toss salad ingredients together.

Combine the marinade ingredients and the chicken. Heat a non-stick frying pan over high heat. Add the vegetable oil and place the chicken in the pan.

Place a saucepan lid directly on top of the chicken and press down gently. Sticky Asian Glazed Chicken is tender and juicy chicken coated in a sticky sweet Asian sauce. This meal is ready in just thirty minutes and the flavor is awesome!Dredge the chicken in the cornflour, then dip in the egg (make sure all of the chicken is covered in egg wash), and finally dredge it in the seasoned flour. Add to the wok and cook on a high heat for 6-7 minutes, turning two or three times during cooking, until well browned.

Heat vegetable oil in a wok over high heat. Add the chicken and cook until golden brown. Add onion and chilli and cook for another 2 minutes or until the onion is.

List of related literature:

She recommends serving this rice as a meal starter or appetizer piled into individual butter lettuce leaves with a drizzle of plum sauce— like the minced chicken dish served with lettuce leaves for rolling, burrito style, found at some Chinese restaurants.

“The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker” by Beth Hensperger, Julie Kaufmann
from The Ultimate Rice Cooker Cookbook: 250 No-Fail Recipes for Pilafs, Risottos, Polenta, Chilis, Soups, Porridges, Puddings, and More, from Start to Finish in Your Rice Cooker
by Beth Hensperger, Julie Kaufmann
Harvard Common Press, 2003

Add the arugula and almonds to the chicken and toss with the dressing.

“From a Polish Country House Kitchen: 90 Recipes for the Ultimate Comfort Food” by Anne Applebaum, Danielle Crittenden, Bogdan and Dorota Bialy
from From a Polish Country House Kitchen: 90 Recipes for the Ultimate Comfort Food
by Anne Applebaum, Danielle Crittenden, Bogdan and Dorota Bialy
Chronicle Books LLC, 2012

Add avocado, green onion, sesame seeds, and chicken to the bowl with the dressing.

“Body and Soul: A Girl's Guide to a Fit, Fun and Fabulous Life” by Bethany Hamilton, Dustin Dillberg
from Body and Soul: A Girl’s Guide to a Fit, Fun and Fabulous Life
by Bethany Hamilton, Dustin Dillberg
Zondervan, 2014

Add a half cup of chicken stock to the pan and bring to a boil; reduce to a simmer and return the chicken to the pan along with a handful of green olives, pitted and chopped.

“Mark Bittman's Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less” by Mark Bittman
from Mark Bittman’s Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less
by Mark Bittman
Simon & Schuster, 2009

Mix the avocado cream with the salad, turning the whole thing gently, and put into the bowl(s).

“Jane Grigson's Fruit Book” by Jane Grigson, Yvonne Skargon, Judith Hill, Sara Dickerman
from Jane Grigson’s Fruit Book
by Jane Grigson, Yvonne Skargon, et. al.
UNP Bison Books, 2007

Add half of the salad ingredients in this order: tomatoes, onion, pineapple, chicken, avocado, and greens.

“Lexi's Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life” by Alexis Kornblum
from Lexi’s Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life
by Alexis Kornblum
Victory Belt Publishing, 2017

2 In small bowl, mix cornstarch and reserved pineapple juice until smooth; gradually stir into chicken mixture.

“Betty Crocker Cookbook, 11th Edition: 1500 Recipes for the Way You Cook Today” by Betty Crocker
from Betty Crocker Cookbook, 11th Edition: 1500 Recipes for the Way You Cook Today
by Betty Crocker
HMH Books, 2011

2 In a medium mixing bowl or glass measuring cup, combine the peanut and sesame oils, orange peel, soy sauce, garlic, scallions, ginger, and 2 teaspoons of the peppercorns.

“Grilling For Dummies” by John Mariani, Marie Rama
from Grilling For Dummies
by John Mariani, Marie Rama
Wiley, 2009

Make the dressing by adding the mayo to a bowl along with the sesame oil, tamari soy sauce, zest and lemon juice, ¼ teaspoon salt, and a couple cracks of pepper.

“Keto Meal Prep by FlavCity: 125+ Low Carb Recipes That Actually Taste Good” by Bobby & Dessi Parrish
from Keto Meal Prep by FlavCity: 125+ Low Carb Recipes That Actually Taste Good
by Bobby & Dessi Parrish
Mango Media, 2019

To make chicken salad with a twist out of the leftovers, mix some yogurt with curry powder and a bit of honey or agave nectar.

“Eating Clean For Dummies” by Jonathan Wright, Linda Larsen
from Eating Clean For Dummies
by Jonathan Wright, Linda Larsen
Wiley, 2011

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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52 comments

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  • This resembles the Chinese crispy chicken in restaurants. The skin is to die for 😉

    Of course this is not the same preparation technique.

  • Making this right now! Have been working my way through all your recipes, truly simple, delicious, achievable, thank-you so much from Puhoi, New Zealand!! My whole house loves you, keep up the amazing work Marion! (Totally adore yr mum too btw lol)

  • I just had this chicken and salad for dinner, it was delicious. Thank you Marion! I couldn’t find the coconut spicy chilli sauce so I used the spicy chille sauce and lime following your recipe ��

  • Hi Seonkyoung! I just discovered your channel and I simply love it! You’re so adorable and your recipes make Asian cooking look so easy! Thank you so much!

  • I’ve just made this and I can’t thank you enough, Marion. So easy and baking the chicken is a genius idea. It’s going in my recipe book!!!

  • I’ve made this several times without skipping a step and each time my family is amazed at the finished dish. It is so flavorful and refreshing. It’s one of our favorites.

  • Tried it with chicken thighs, steak, and pork belly and every time I made it, there are none left. Not even seconds. It’s always gone no matter how much I make, so good! Chicken thigh and pork belly is a must! ��

  • I made this tonight and it is EXPLOSIVELY amazing! So many layers of flavors and incredibly bright. I will make this time and time again! Thank you for sharing!

  • I just bought a new bottle of soya sauce, which had a free packet of toasted rice powder attached to it. I wondered how to use it, but now I’ll make this yummy salad. Thank you for another super recipe.

  • Roasted Sticky rice with give the thick texture not too watery. However your chicken version looks so delicious and I will try that

  • STICKY ONION CHICKEN CHICKEN BREAST COOKED WITH ONIONS A FEW SPOON OF SYRUP ADDED TO THE PAN ONCE BREAST IS COOKED THOUGH MIX TOGETHER COVER AND SIMMER WHILST PLATING RICE SLICE BREAST PLATE ON RICE ENJOY TRY FRESH HANDMADE LEMONADE TO TOAST THE EVENING

  • I love you but I GIVE UP CANT FIND YOUR SAUCES OR PICKLED GARLIC! WATCHING THIS ADVERTISEMENT 20 TIMES A DAY IS JUST DRIVING ME CRAZY!������Yes I’ve tried online but I dont want 36 bottles at one time

  • wow even without trying your recipe…i know it must super tasty. Definitely going to try it, healthy too. Baking is much healthier than deep oil frying. Awesome..thanks for sharing

  • New York city loved this recipes it’ specially my son thanks I have been watching your show for many years now keep making video specially requests please can u make Pork Chop Peking style Thanks again ������

  • Marion can I request this recipe to be recreated by you. It is a creamy, hearty, savory and yummy Filipino dish, kare-kare. I admire your videos a lot <3

  • I love your channel so much! You make cooking asian food really effortless. I am so excited to try this recipe tonight! The only downside is I do not have a griller, so I’ll roast the chicken in the oven. I hope it will turn out as good as yours though. Thanks for sharing your recipes! Keep them coming!

  • Hoo my FU Good, it looks so FK delicious..!!! I have to make some of it for today..(:V)..!!!
    Great video, regards from Mexico..!!!

  • very nice video. instructions are easy to follow. your delivery/presentation are excellent. thank you.
    you and your husband are so cute together.

  • HiMarion. I made this dish for my family tonight and it was a huge success! My children says “Mom, keep watching Marion’s video! This is so delicious!” The only thing I felt as a I failed is the sauce. We live in France and I can not buy your sauce. So, I kind of improvised my own and it was too salty and not sticky.

  • Tried this for my lunch today.. it was so good! And so easy to cook! You can prep the chicken before hand keep it in freezer and pop it in the oven when you want to eat it.. deffinetly going to cook it again!

  • Hi Seonkyoung Longest ��I love your recipes and I’d like to ask you to make Pekim Duck. I’ve looked for a good recipe and I dind’t find yet. You know this crispy asian duck breast? I love it ��Hugs for you

  • when I went to my mom’s house for holiday I brought all the asian cooking ingredients with me. Then I was asked if I also need a witch’s cauldron for that xD

  • Just made this right now, it was fire! Thank you for the recipe! Also, crushing the roasted rice took me forever lol either way it turned out delicious.

  • Soooooooo good looking. I’m going to start looking for all the ingredients now. Thanks seonkyoung! And… I want to say that the reason I like your cooking is because you don’t use sugar in a lot of the recipes I’ve seen. So thanks for that. I like low carb and preferably no carb eating. (But I do know that I need some carbs and why. Thanks again. ��

  • I made this for dinner tonight and it was delicious. Although I ask my sister to buy me boneless chicken thighs with skin on, she got the chicken without skin. Still came out so moist and delicious. This is a keeper.

  • Definetly thumbs up! A trick from Jamie Oliver: if you wanna bring a salad to a picnic: keep the sauce (or vinaigrette) seperat from the salad until you wanna serve it. (Just like here.) You cann carry it in a zip lock bag in the same bowl. But you only add it when serving. Same about grated parmesan you need on top of your salad: keep it seperated until arrival or even offer it separeated, so
    everyone can decide if or how much of it they want.

  • I really like that you mention the changes you make to these recipes and let us know what the “authentic” way is. Some cooking programs I’ve watched make changes to recipes and then say “we made it THIS way because it’s the BEST”, and I like that you mention that some changes are to your personal taste and don’t try to act like that’s objectively better than the way it’s made in its country of origin! ❤️

  • Def need to cook the chicken for longer and at a higher temperature. 15 mins at 180 degrees was no where enough. Chicken taste amazing!

  • Made this. Website says 180C/356F (fan forced). I assumed convection oven. Didn’t specify top or middle rack so I chose middle rack 10 then 5 min and the thighs (pretty big) were still raw. I moved it to top rack another 8 min. and internal temp was only 138deg. Finally, I cut chicken in chunks and finished on the stovetop. Really delicious restaurant quality but needs clarification is “fan forced” a convection oven? Top or middle rack? 15 minutes seems too short. Should it be 375F degrees for much longer? Also, spray rack with cooking spray=super easy cleanup!

  • What’s the brand of pan you’re using there? It looks very nice. I just have Teflon non-stick, and am looking to get a stainless steel one.

  • New to the channel. Found you by accident and I’m glad I did. Yes I hit the subscription button! Also the chicken is now in the fridge to marinate overnight! Lastly, I’m in my 60s and kind of new to cooking. This recipe is so easy that even I could do it, and it looks soooooo good! Thanks so much!

  • Yum! Quick question, I know that the toasted rice powder is the key ingredient. But can I substitute it for let’s say toasted sesame seeds? Also the palm sugar for something else? So I can make it less carbs?

  • I can’t find boneless skin-on chicken thighs here. I’m not equipped to deconstruct a whole chicken either. Can I use bone-in chicken thighs? How long does it cook in the oven? Thank you! This looked so good I cannot wait to try it out!

  • Marion i am panicking now because most of your recipes you uses your own marinate or sauce products which is not available in Uk. ������������

  • Looks amazing but I’m very confused how the chicken cooked in 15 minutes. Normally it takes more than twice the time at higher temperatures to cook chicken thighs.

  • I love your glasses. They fit you. Keep being you. I think you’re cooking recipes are also fantastic. I will definitely try this one!

  • Seonkyoungest
    You are unbelievable, I love All your recipes and have tried so many with great success, thank you for being so wonderful as to share your recipes with us, you make my day with your smile and energy keep up the great work ��

  • I had this salad in Thai’s KFC i dont know is this the same food or not but it looks the same. From that moment I never forget how it taste. The sourness and fresheness from the herbs i’m craving it. Thank u for this recipe! ��

  • Absolutely the best salad I have ever had! My husband thinks so too and he is not a salad guy! I had him grill twice the amount of chicken that the recipe calls for so we can have it again tomorrow. Your recipes are always so fantastic. Thanks for all your hard work in constantly bringing your viewers the best dishes. Question is the roasted rice powder for flavor, texture, or both?

  • What kind of the dark soy sauce you use in this recipe? Look like a creamy sauce, is sweet? Can you share the name of dark soy sauce to me? Thanks!

  • Marion, congrats on your new baby and can you do a video on Thom Kha Gai. I always make that when I am feeling sick and it makes me feel better. I just want to make sure I am making it correctly.
    Cheers and Rock On.

  • Oha oha what a suuuuuuuuuper recipe.
    Become goose bumps,but i must be verry delicious.
    This i trye to make next week.
    All the best from germany.
    Sincerelly Paul.

  • Upon watching this video, I immediately head out to buy ingredients to make it. O’Dang, it was super delicious!! I didn’t have tamarind paste so I put extra palm sugar and put lemon zest for extra tangy flavor, and it was still super delicious! However I did click on Tamarind paste and placed an order through Amazon. And while at it, I also ordered preserved raddish for Pad Thai recipe I saw on your channel. My hubby is a BIG fan of yours. Of coarse, me also. My hubby thinks you’re cute-your personality. Keep up the great work. And thank you for making the ingredients available to purchase by a “click.” It’s a little pricy comparable to if you were to buy it at local store, but it’s worth the hassle of driving around to find it, “if” you can find it. Keep up the great work!!

  • I made this today. I was so pleased how great it turned out. The first batch of dressing I made seemed to be a bit heavy on the fish sauce flavor. I started over and I did 1 Teaspoon of fish sauce and 2 teaspoons soy sauce. I added some On the Thai chili’s to the dressing and boy did it bring the heat. The cucumbers do a nice job of cooling the pallet. I also served with some rice. All of the juices tasted great soaked into the rice. Love the channel, thank you.

  • That is indian spice, chinese liars dnt owned any spices. These idiot fuckers stole everything from others and claimed theirs. Stop saying it.

  • Hi Marion. Noticed u used dark soya sauce in a few recipes. In Asia, we have sweet dark soy sauce and salty dark soy sauce. Which would it be for ur recipe pls? Thank u.

  • How am I just finding your channel? You’re an awesome chef. Great technique and loads of flavor and love in your dishes. You have a subscriber in me!

  • Hi Marion. As a struggling homecook, this recipe has gained my picky dad’s approval! He requests it once or twice a week now. I learned to have smaller chicken pieces and placing the tray at the lowest notch so it won’t burn the skin & sugar that much, which can be bitter. Grilling burns the skin faster than it cooks the inner parts, so no grilling for me. I also add Chili pepper flakes for an extra pow!

  • I am literally “HOOKED”… just sitting here watching amazing recipes! Already following you in instagram! Thanks! you make everything look so tasty and yet easy to make!!! Cheeers

  • Marion, I love your channel. I thought you were a secret here in the States. Then, last week, I walked into my Chicago Walmart and saw your Pad Thai Kit on the shelf. Could have knocked me over with a feather! Congratulations! I’ll be trying soon.

  • You can do this recipe with chicken breast, pork (I recommend pork butt, shoulder or belly!), beef, shrimp, tofu or mushrooms! Get the written recipe here so you can make it this weekend! -> http://seonkyounglongest.com/thai-grilled-chicken-salad/

  • I am marathi.. but u recipes ar very ymm i like very much u looking so beautiful love u.. can u tell me making marinet sos that botal..