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 1/2 cup Lunds & Byerly's Honey Ginger Teriyaki Barbecue & Grill Sauce  3 cloves garlic, pressed
1 teaspoon Szechwan chile sauce
 3 tablespoons rice vinegar  1/3 cup grapeseed oil
In small bowl, whisk together teriyaki sauce, rice viegar, garlic, and chile sauce.  Gradually whisk in grapeseed oil; set aside.
4 boneless, skinless chicken breast halves 1 red bell pepper, seeded, thinly sliced
2 tablespoons olive oil 8 cups shredded bok choy
salt & pepper to taste 1 bunch green onions, sliced
3/4 cup Lunds & Byerly's Honey Ginger Teriyaki 1 English cucumber, quartered, seeded, sliced crosswise
  2 cups deep fried wonton strips or crisp rice noodles
Preheat grill to medium high.  Brush chicken breasts with oil and season with salt and pepper to taste.  Place chicken on grill and cook 10-12 minutes with 3/4 cup teriyaki sauce.

While chicken is grilling combine bok choy, red pepper, cucumber, and green oins in a large mixing bowl.  Drizzle vinaigrette over and toss to coat.  Divide salad mixture onto 4 serving plates.  When chicken is cooked, transfer to cutting board and allow to stand 5 minutes.  Slice chicken into thin strips and arrange over salad greens.  Sprinkle with wonton strips or rice noodles.

4 servings