I love a hearty spinach salad and it is even better with Asian flavors such as soy and ginger. The tender, sweet and salty chicken is addictive and the marinade becomes a warm dressing for the greens.
Adapted from Saveur
- 3 T. soy sauce
- 3 T. Sriacha (chile sauce)
- 1 1⁄2 T. rice vinegar
- 1 T. Asian sesame oil
- 1 T. honey
- 1/4 cup of chicken stock
- 6 chicken boneless skinless chicken thighs
- 5 ounches spinach
- 1 shredded carrot (8 baby carrots)
Chop garlic and ginger in a food processor. Add soy, gojujang, vinegar, sesame oil, and honey; purée. Put sauce into a bowl. Marinate pieces of chicken thighs for 20 minutes. Cook chicken for 4 minutes on each side and then add chicken stock to deglaze pan. Place chicken on shredded carrot and spinach.
Bed of spinach and shredded carrot