Teriyaki Chicken with Mac Salad
Directions
- 1Make the teriyaki sauce by combining liquid aminos, pineapple juice, water, fresh ginger, and garlic in a pan.
- 2Add brown sugar and red chili flakes to the sauce.
- 3Bring the sauce to a simmer, then add a cornstarch slurry to thicken.
- 4Strain the sauce and set aside to cool.
- 5In a large bowl, toss cooked macaroni with cider vinegar and grated onion.
- 6Set aside for about an hour.
- 7Make the Mac salad by mixing the macaroni with shredded carrots, mayonnaise, sugar, black pepper, milk, and salt.
- 8Cook chicken until halfway done.
- 9Cover the chicken with teriyaki sauce and top each piece with a pineapple ring and Muenster cheese slice.
- 10Bake until the cheese is crispy and the chicken is cooked through.
- 11Serve the teriyaki chicken with mac salad and a Hawaiian roll.
Ingredients
- 2 bottles liquid aminos
- 1 can pineapple juice
- 1 cup water
- 1 handful fresh ginger
- 1 handful garlic
- 1 cup brown sugar
- 1 pinch red chili flakes
- 1 cup cornstarch slurry
- 1 large bowl macaroni
- 2 tablespoons cider vinegar
- 1 onion
- 1 handful shredded carrots
- 1 jar mayonnaise
- 2 tablespoons sugar
- 1 pinch black pepper
- 1 cup milk
- 1 pinch salt
- 1 can pineapple rings
- 1 package Muenster cheese slices
- 1 package Hawaiian rolls
Equipment
knifecutting boardwhiskstrainerlarge bowlbox graterlarge panoven
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