Soy Vay®

Prep

• 1.
  Arrange the chicken in a bowl or large resealable container and pour in the Veri Veri Teriyaki sauce.
• 2.
  Turn until everything is evenly coated.
• 3.
  Cover and let the chicken marinate in the fridge for at least 45 minutes (up to 2 hours).
• 4.
  Discard the leftover marinade.
• 5.
  Chop the shallots, Serrano chilies, cilantro, parsley, ginger and garlic.
• 6.
  Thinly slice the cabbage, and scallions.
• 7.
  Peel the cucumber and remove the seeds.
• 8.
  Julienne the cucumber and the bell peppers.
• 9.
  Season chicken with a bit of the black pepper.
• 10.
  Cook the udon noodles according to package instructions.
• 11.
  Drain and rinse to cool. Set aside.
• 12.
  Prepare a charcoal grill for direct cooking over medium-high heat.

Cook

• 1.
  Grill chicken until golden brown and an internal temperature of 165°F has been reached, about 6 minutes per side.
• 2.
  Remove from grill and allow to rest for 5 minutes.
• 3.
  Place the Serrano chilies, cilantro, Italian parsley, shallots, ginger and garlic in a blender along with the salt, pepper, rice vinegar and sesame oil.
• 4.
  Puree the mixture on low then drizzle in the olive oil as you increase the speed until dressing is emulsified.
• 5.
  In a large mixing bowl, combine udon noodles, dressing, cucumber, cabbage, scallions, red and yellow peppers, and carrots. Gently mix to fully incorporate all ingredients.
• 6.
  Slice the chicken and plate with the udon noodle salad. Garnish with slivered almonds and serve.