“From Kikkoman. The original recipe called for smoked almonds, but I found the smoke flavor overpowering. You might try half smoked and half plain.”

Ingredients Nutrition

  • 14 cup teriyaki sauce, Kikkoman brand preferred
  • 14 cup olive oil
  • 2 tablespoons honey
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon freshly grated orange zest
  • 1 lb chicken breast tenders
  • fresh ground black pepper
  • 1 egg
  • 1 tablespoon teriyaki sauce, Kikkoman brand preferred
  • 12 cup all-purpose flour
  • 12 cup panko breadcrumbs
  • 12 cup almonds, finely chopped
  • 2 -3 tablespoons vegetable oil
  • 6 cups mixed baby greens
  • 2 oranges, peeled and cut into supremes (segments)


  1. Whisk together 1/4 cup teriyaki sauce, olive oil, honey, vinegar and orange zest. Set aside.
  2. Season chicken with pepper. Whisk egg with 1 tbsp teriyaki sauce in a shallow dish until blended.
  3. Place flour in a shallow dish. Combine almonds and panko in another shallow dish.
  4. Dip chicken in flour on all sides and shake/pat off excess. Dip in egg then in almond mixture to coat thoroughly.
  5. Heat 2 tbsp vegetable oil over medium-high heat in a medium non-stick skillet. Add chicken and cook 3-4 min on each side, or until no longer pink in center. Add more oil if needed.
  6. Divide greens among 4 plates. Arrange chicken strips and orange segments over greens. Drizzle over dressing and serve.

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