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Home| Grilled Teriyaki Chicken with Asian ‘Country’ Potato Salad
Grilled Teriyaki Chicken with Asian ‘Country’ Potato Salad
Grilled Teriyaki Chicken with Asian ‘Country’ Potato Salad
Grilled Teriyaki Chicken with Asian ‘Country’ Potato Salad
Serves 4

4 chicken breasts, skin on
Teriyaki Tea Rub, to coat
4 medium Idaho baking potatoes, skin on washed and cubed
2 tablespoons Dijon mustard
2 teaspoons naturally brewed soy sauce
1/4 cup rice vinegar (Marukan is preferred)
1 bunch scallions, 1/6 inch dice, both green and white parts
-reserve 2 tablespoons for garnish
Salt and pepper to taste

Liberally coat both sides of the chicken with the Teriyaki Tea Rub. Place in the refrigerator, covered for at least 30 minutes (preferably overnight).

Heat a large pot of boiling salted water and add the potatoes. Cook until the tip of a knife inserted into them, meets no resistance, about 20 minutes. Drain and keep warm.

In a bowl, whisk together the mustard, soy sauce, rice vinegar and scallions. Season to taste with the salt and pepper. Toss the vinaigrette with the still warm potatoes.

Heat an outdoor grill or preheat the broiler. Spray the grill with nonstick cooking spray. Grill or broil the chicken, turning once, until brown and the juices run clear when pricked with a fork, about 4-6 minutes per side.

Plating
Divide the potatoes among four dishes, top with a piece of chicken and garnish with the reserved scallion greens.
Copyright 2013 Ming Tsai