Dinner on the patio over the weekend. Grilled teriyaki chicken on top of an Asian noodle-y salad. Chicken: Marinate skinless, boneless breasts in teriyaki sauce with honey and garlic added - then grill. Salad: Cook linguine al dente and rinse in cold water. Slice Napa cabbage, carrots, red bell pepper. Toss together and add bean sprouts, noodles and cilantro. The dressing is soy sauce, red chili oil, sesame oil, minced garlic and brown sugar. All to taste.
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