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    Creeach Fam Recipes

    Chicken and Cabbage Salad

    🍗Poultry
    🥗Salad
    🫕Asian
    ​

    8 servings

    จำนวนที่เสิร์ฟ

    -

    เวลารวม
    เริ่มทำอาหาร

    ส่วนผสม

    8 garlic cloves, finely chopped

    1 2" piece ginger, peeled, finely chopped (about 1 Tbsp.)

    ½ cup vegetable oil

    ¼ cup Dijon mustard

    ¼ cup toasted sesame oil

    ¼ cup unseasoned rice vinegar

    3 Tbsp. fresh lemon juice

    3 Tbsp. soy sauce

    1 Tbsp. plus 1 tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt

    1 Tbsp. plus 1 tsp. sugar

    ½ tsp. freshly ground pepper

    4 skinless, boneless chicken breasts (about 2 lb.)

    1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more

    ¾ cup raw almonds

    ½ small head of purple cabbage (about 10 oz.), cored, thinly sliced

    4 baby bok choy, thinly sliced crosswise

    6 scallions, thinly sliced

    2 8-oz. cans water chestnuts, drained, quartered

    1 7-oz. bag mung bean sprouts (about 2½ cups)

    วิธีทำ

    Whisk 8 garlic cloves, finely chopped, one 2" piece ginger, peeled, finely chopped (about 1 Tbsp.), ½ cup vegetable oil, ¼ cup Dijon mustard, ¼ cup toasted sesame oil, ¼ cup unseasoned rice vinegar, 3 Tbsp. fresh lemon juice, 3 Tbsp. soy sauce, 1 Tbsp. plus 1 tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt, 1 Tbsp. plus 1 tsp. sugar, and ½ tsp. freshly ground pepper in a small bowl to combine. Do Ahead: Dressing can be made 2 days ahead. Cover and chill. Whisk before using.

    Pour ½ cup dressing into a medium bowl. Add 4 skinless, boneless chicken breasts (about 2 lb.), sprinkle with 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, and turn to coat. Let sit at room temperature at least 30 minutes.

    Preheat oven to 350°. Toast ¾ cup raw almonds on a large rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes. Let cool, then coarsely chop; set aside.

    Line baking sheet with a piece of foil about twice its length. Remove chicken from marinade, letting excess drip back into bowl, and arrange in a single layer on baking sheet; discard marinade. Fold foil up and over chicken and bring edges together to make a packet; crimp tightly to seal.

    Bake chicken until cooked through (an instant-read thermometer inserted through foil and into the thickest part of a breast should register 150°), 30–40 minutes. Let cool in foil, then tear open packet and shred chicken into large pieces.

    Place chicken in a large bowl. Add ½ small head of purple cabbage (about 10 oz.), cored, thinly sliced, 4 baby bok choy, thinly sliced crosswise, 6 scallions, thinly sliced, two 8-oz. cans water chestnuts, drained, quartered, one 7-oz. bag mung bean sprouts (about 2½ cups), and remaining dressing; toss to combine. Taste and season with more salt if needed.

    Pile salad on a platter; top with reserved almonds. Do Ahead: Chicken can be marinated 12 hours ahead; cover and chill. Chicken can be baked 2 days ahead; cover and chill. Vegetables can be sliced 1 day ahead; cover and chill.

    8 servings

    จำนวนที่เสิร์ฟ

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    เวลารวม
    เริ่มทำอาหาร

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    ส่วนผสม

    8 garlic cloves, finely chopped

    1 2" piece ginger, peeled, finely chopped (about 1 Tbsp.)

    ½ cup vegetable oil

    ¼ cup Dijon mustard

    ¼ cup toasted sesame oil

    ¼ cup unseasoned rice vinegar

    3 Tbsp. fresh lemon juice

    3 Tbsp. soy sauce

    1 Tbsp. plus 1 tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt

    1 Tbsp. plus 1 tsp. sugar

    ½ tsp. freshly ground pepper

    4 skinless, boneless chicken breasts (about 2 lb.)

    1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more

    ¾ cup raw almonds

    ½ small head of purple cabbage (about 10 oz.), cored, thinly sliced

    4 baby bok choy, thinly sliced crosswise

    6 scallions, thinly sliced

    2 8-oz. cans water chestnuts, drained, quartered

    1 7-oz. bag mung bean sprouts (about 2½ cups)

    วิธีทำ

    1

    Whisk 8 garlic cloves, finely chopped, one 2" piece ginger, peeled, finely chopped (about 1 Tbsp.), ½ cup vegetable oil, ¼ cup Dijon mustard, ¼ cup toasted sesame oil, ¼ cup unseasoned rice vinegar, 3 Tbsp. fresh lemon juice, 3 Tbsp. soy sauce, 1 Tbsp. plus 1 tsp. Diamond Crystal or 2¼ tsp. Morton kosher salt, 1 Tbsp. plus 1 tsp. sugar, and ½ tsp. freshly ground pepper in a small bowl to combine. Do Ahead: Dressing can be made 2 days ahead. Cover and chill. Whisk before using.

    2

    Pour ½ cup dressing into a medium bowl. Add 4 skinless, boneless chicken breasts (about 2 lb.), sprinkle with 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, and turn to coat. Let sit at room temperature at least 30 minutes.

    3

    Preheat oven to 350°. Toast ¾ cup raw almonds on a large rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes. Let cool, then coarsely chop; set aside.

    4

    Line baking sheet with a piece of foil about twice its length. Remove chicken from marinade, letting excess drip back into bowl, and arrange in a single layer on baking sheet; discard marinade. Fold foil up and over chicken and bring edges together to make a packet; crimp tightly to seal.

    5

    Bake chicken until cooked through (an instant-read thermometer inserted through foil and into the thickest part of a breast should register 150°), 30–40 minutes. Let cool in foil, then tear open packet and shred chicken into large pieces.

    6

    Place chicken in a large bowl. Add ½ small head of purple cabbage (about 10 oz.), cored, thinly sliced, 4 baby bok choy, thinly sliced crosswise, 6 scallions, thinly sliced, two 8-oz. cans water chestnuts, drained, quartered, one 7-oz. bag mung bean sprouts (about 2½ cups), and remaining dressing; toss to combine. Taste and season with more salt if needed.

    7

    Pile salad on a platter; top with reserved almonds. Do Ahead: Chicken can be marinated 12 hours ahead; cover and chill. Chicken can be baked 2 days ahead; cover and chill. Vegetables can be sliced 1 day ahead; cover and chill.