Warm Boars Head Ichiban Teriyakiandtrade Style Chicken And Sweet Potato Salad Recipes

BOAR'S HEAD BOLD® ICHIBAN TERIYAKI™ STYLE CHICKEN SALAD

Boar's Head Bold® Ichiban Teriyaki™ Style Chicken Salad image

Mix fresh vegetables and fruit like celery and Mandarin oranges with the savory taste of Bold® Ichiban Teriyaki™ Style Chicken for an effortlessly delicious flavor journey.

Provided by Boar's Head

Categories Trusted Brands: Recipes and Tips

Time 15m

Yield 2

Number Of Ingredients 8

Ingredients

3 (1/4 inch thick) slices Boar's Head Bold® Ichiban Teriyaki™ Style Oven Roasted Chicken, cubed
¼ cup celery, diced
¼ cup scallions, diced
½ cup Mandarin oranges, diced
4 tablespoons soy sauce
4 tablespoons rice vinegar
1 teaspoon honey
1 teaspoon brown sugar

Steps:

Slice Teriyaki™ Chicken into small 1/4-inch cubes. Finely dice celery and scallions. Drain Mandarin oranges and slice into small pieces. Place the ingredients into a large mixing bowl and set aside.
In a separate large mixing bowl, combine the Teriyaki Sauce ingredients. Mix the sauce and pour into the large bowl with the other ingredients. Mix the salad and serve.

Nutrition Facts : Calories 126.7 calories, Carbohydrate 16.9 g, Cholesterol 30 mg, Fat 1.4 g, Fiber 1.2 g, Protein 13 g, SaturatedFat 0.4 g, Sodium 2259 mg, Sugar 11.9 g

CHICKEN MILANESE WITH SWEET POTATO SALAD

Chicken Milanese with Sweet Potato Salad image

While we all love crispy, fried chicken, the real star of the this recipe is the warm and flavorful potato salad. It's made with sweet potatoes, instead of the classic Yukons or Russets to give you a slightly starchy counterpart for the savory chicken.

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 pounds sweet potatoes (2 to 3), cut into 1/2-inch cubes
1/4 cup vegetable oil, plus more for frying
1 tablespoon honey mustard, plus more for serving
2 tablespoons white wine vinegar
3/4 cup chopped fresh parsley
1/2 small red onion, diced
1/3 cup roasted pecans, roughly chopped
3 tablespoons dried cranberries
3 large eggs, beaten
1 cup panko
Kosher salt and freshly ground pepper
4 6-ounce skinless, boneless chicken breasts

Steps:

Preheat the oven to 425˚ F. Toss the sweet potatoes with 1 tablespoon vegetable oil on a large rimmed baking sheet. Roast until tender and browned, about 20 minutes.
Meanwhile, whisk together the honey mustard, vinegar and remaining 3 tablespoons vegetable oil in a large bowl. Add the sweet potatoes, parsley, red onion, pecans and cranberries and toss. Set aside.
Put the eggs and panko in separate shallow bowls or dishes. Season each with salt and pepper. Butterfly the chicken: With your knife parallel to the cutting board, slice each chicken breast almost all the way in half and open it flat, like a book. Dip the chicken in the eggs, letting the excess drip off. Then dip them in the panko until well coated.
Add enough vegetable oil to a large skillet to come halfway up the side of the pan. Heat over medium-high heat until a deep-fry thermometer registers 350˚ F. Working in 2 batches, fry the chicken, turning once, until golden brown and cooked through, about 8 minutes.
Divide the chicken and sweet potato salad among plates. Serve with honey mustard.

Nutrition Facts : Calories 710, Fat 35 grams, SaturatedFat 4 grams, Cholesterol 234 milligrams, Sodium 496 milligrams, Carbohydrate 55 grams, Fiber 7 grams, Sugar 17 grams, Protein 45 grams

ICHIBAN/RAMEN

Ichiban/Ramen image

Make and share this Ichiban/Ramen recipe from Food.com.

Provided by Meshka

Categories Stocks

Time 5m

Yield 4 cups, 2 serving(s)

Number Of Ingredients 3

Ingredients

2 (3 1/2 ounce) packages of sapporo ichiban ramen noodles (Any Flavor) or 2 (3 1/2 ounce) packages Top Ramen noodles (Any Flavor)
1/2-1 cup frozen stir fry vegetables
3 cups water

Steps:

In medium pan combine water and vegetables. Bring to a boil.
Add noodles. Cook for 3 minutes, stirring occasionally.
Make sure noodles are loose and mixed well with vegetables. Remove from heat.
Add soup base and stir well.
Split soup evenly into two bowls.
Serve with chopsticks.

Nutrition Facts : Calories 449.5, Fat 17, SaturatedFat 7.6, Sodium 1158.2, Carbohydrate 65, Protein 9.2

BOAR'S HEAD BOLD® ICHIBAN TERIYAKI™ STYLE CHICKEN ASIAN SALAD

Boar's Head Bold® Ichiban Teriyaki™ Style Chicken Asian Salad image

Mix fresh, crisp vegetables like shaved carrots and red pepper with the savory taste of Bold® Ichiban Teriyaki™ Chicken for an effortlessly delicious flavor journey.

Provided by Boar's Head

Categories Trusted Brands

Time 25m

Yield 2

Number Of Ingredients 17

Ingredients

4 (1/4 inch thick) slices Boar's Head Bold® Ichiban Teriyaki™ Style Oven Roasted Chicken
1 large carrot, julienned
3 cups cabbage, shredded
3 cups romaine lettuce, shredded
1 red bell pepper, sliced thin
2 Mandarin oranges, sliced
2 tablespoons chopped fresh basil leaves
½ cup slivered almonds, toasted
1 tablespoon white sesame seeds, toasted
½ cup fried wonton strips
1 teaspoon orange zest
½ cup orange juice
1 teaspoon finely grated fresh ginger
2 tablespoons rice vinegar
1 teaspoon honey
¼ cup light olive oil
Salt and pepper to taste

Steps:

Slice Boar's Head Teriyaki™ Style Chicken into strips and place to the side. In a large salad bowl, combine carrot, cabbage, lettuce, red bell pepper, oranges, basil, almonds, and sesame seeds. Toss lightly to mix all ingredients, and top with the chicken. Garnish with wonton strips.
In a small bowl, whisk together orange zest, orange juice, ginger, rice vinegar, honey, and olive oil. Season the dressing with salt and pepper to taste and drizzle over salad.

Nutrition Facts : Calories 741.6 calories, Carbohydrate 54.2 g, Cholesterol 40 mg, Fat 49.7 g, Fiber 11.5 g, Protein 26.7 g, SaturatedFat 6 g, Sodium 799.5 mg, Sugar 27.2 g

3-INGREDIENT TERIYAKI CHICKEN RECIPE BY TASTY

3-ingredient Teriyaki Chicken Recipe by Tasty image

Here's what you need: chicken thighs, soy sauce, brown sugar

Provided by Alvin Zhou

Categories Dinner

Time 27m

Yield 4 serving

Number Of Ingredients 3

Ingredients

2 lb chicken thighs, sliced into chunks
1 cup soy sauce
½ cup brown sugar

Steps:

Sear the chicken thighs evenly in a pan, then flip.
Add the soy sauce and brown sugar, stirring and bringing to a boil.
Stir until the sauce has reduced and evenly glazes the chicken.
Serve with rice, if desired!
Enjoy!

Nutrition Facts : Calories 366 calories, Carbohydrate 20 grams, Fat 9 grams, Fiber 0 grams, Protein 48 grams, Sugar 17 grams

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