30 Minute Sesame Chicken Salad

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“Got this off the 30 minute chef on FoodTV and I thought if she can do this in 30 so can I and guess what...I did! This is a tasty addition to your usual salad”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 34 cup pure maple syrup
  • 13 cup dark soy sauce, tamari
  • 12 cup sweet hot mustard
  • 12 cup sesame seeds, a mix of black and white or all white
  • 14 cup vegetable oil (3 or 4 turns of the pan, total)
  • 1 13 lbs chicken breast tenders
  • salt and pepper
  • Dressing
  • 1 12 inches fresh gingerroot, grated or minced
  • 3 tablespoons rice vinegar (3 generous splashes)
  • 14 cup Chinese duck sauce or 14 cup apricot fruit spread
  • 14 cup vegetable oil
  • Salad
  • 1 (6 ounce) bag mixed baby greens
  • 14 English cucumbers or 14 seedless cucumber, halved lengthwise then thinly sliced on an angle
  • 12 cup shredded carrot, a couple of handfuls
  • 4 scallions, thinly sliced on an angle
  • 14 lb snow peas, sliced on an angle
  • fried Chinese noodles (to garnish) (optional)

Directions

  1. Combine syrup, soy and sweet hot mustard in a bowl.
  2. Season chicken tenders with salt and pepper on both sides.
  3. Add chicken tenders to 1/2 of the marinade and coat.
  4. Set aside.
  5. Reserve the remaining 1/2 for dressing.
  6. Preheat a large nonstick skillet over medium high heat.
  7. Spread sesame seeds on a sheet of waxed paper or into a shallow dish.
  8. Waxed paper will speed your clean up.
  9. Dip the tenders into the sesame seeds.
  10. Coat the pan with a thin layer of oil.
  11. Cook chicken in small batches 3 minutes on each side and remove to plate.
  12. Whisk ginger, vinegar and the reserved marinade together then stream in the oil while you are continuing to whisk dressing.
  13. Combine all of the salad ingredients in a bowl.
  14. Toss with dressing and serve, topping with sesame chicken tenders.
  15. Toss some crunch into your salad with fried noodles, if desired.

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