Teriyaki Glazed Chicken Salad

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  3 tbsp Soy Sauce, Low Sodium
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  3 tbsp Mirin, Sweet Rice Wine
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  3 tbsp Rice Wine, Dry (Sake)
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  2 tbsp Sugar, Granulated White
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  1 tbsp Garlic
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  1 tbsp Vegetable oil
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  4 Chicken Thigh, Boneless Skinless(452g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  0.3 cup Teriyaki sauce
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  1 tsp Vinegar, Rice
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  1 tsp Sesame Oil, Toasted
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  4 cup Lettuce, Romaine
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  1 Cucumber(101g)
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  1 Carrots(61g)
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  1 Avocado(150g)
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  1 Green Onion (Scallion)(15g)
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  1 Sesame seeds
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  0 Nori, Dried Seaweed Sheets(1g)

Instructions

1. 1Combine the soy sauce, mirin, sake, sugar, and minced garlic in a medium bowl and stir until the sugar dissolves completely. Divide the mixture in half—reserve one portion in a small bowl for the dressing and pour the other into a shallow dish for marinating.
2. 2Add the chicken thighs to the marinade in the shallow dish and turn to coat evenly on all sides. Let sit for 10–15 minutes while you prepare ingredients.
3. 3Heat the vegetable oil in a large non-stick skillet over medium-high heat for 1–2 minutes until shimmering. Place the chicken thighs skin-side down in the pan and sear for 5–7 minutes until the skin is golden brown and crispy. Flip the thighs and sear the second side for 3–4 minutes until light golden.
4. 4Pour the remaining marinade from the shallow dish into the pan around the chicken. Reduce heat to medium and simmer for 6–8 minutes, turning the chicken occasionally, until the sauce thickens and coats the thighs and the internal temperature reaches 165°F when measured at the thickest part. Remove from heat and let rest for 5 minutes.
5. 5While the chicken rests, whisk together the reserved marinade, rice wine vinegar, sesame oil, and 2 tablespoons water in a small bowl until combined. Set the dressing aside.
6. 6Chop the romaine lettuce, cucumber, carrots, and green onions. Halve and slice the avocado. Toss all vegetables together in a large bowl.
7. 7Slice the rested chicken thighs against the grain. Divide the salad evenly into 4 airtight containers while still warm, then top each with sliced chicken, sesame seeds, torn nori strips, and one-quarter of the dressing.