Recipe Talk

Please help me! I LOVE Applebees Oriental Chicken Wrap and I found the recipe for the Oriental Chicken Salad and put that in the wrap and that is exactly the same but now I need the Teriyaki Dipping Sauce recipe that comes with the wrap, that to me is what makes the dish so without it, it isn't nearly as tasty. If anyone can help me I would be sooooo grateful!!! Thank you!!

Applebee's Oriental Chicken Salad Recipe

This recipe is from top secret recipes. This actually tastes like the salad from applebees.

It is a bit of work, but worth every second!!

Oriental Dressing

3 tablespoons honey

1 1/2 tablespoons rice wine vinegar

1/4 cup mayonnaise

1 teaspoon Grey Poupon Dijon Mustard

1/8 teaspoon sesame oil

Salad

1 egg

1/2 cup milk

1/2 cup flour

1/2 cup cornflake crumbs

1 teaspoon salt

1/4 teaspoon pepper

1 skinless chicken breast half

2 cups vegetable oil (for frying)

3 cups chopped romaine lettuce

1 cup red cabbage

1 cup napa cabbage

1/2 carrot, julienned or shredded

1 green onion, chopped

1 tablespoon sliced almonds

1/3 cup chow mein noodles

2 servings


28 minutes 20 mins prep

Preheat oil in deep fryer or deep pan over medium heat.
You want the temperature of the oil to be around 350 degrees.
Blend together all ingredients for dressing in a small bowl with an electric mixer.
Put dressing in refrigerator to chill while you prepare the salad.
In a small, shallow bowl beat egg, add milk, and mix well.
In another bowl, combine flour with corn flake crumbs, salt and pepper.
Cut chicken breast into 4 or 5 long strips.
Dip each strip of chicken first into egg mixture then into the flour mixture, coating each piece completely.
Fry each chicken finger for 5 minutes or until coating has darkened to brown.
Prepare salad by tossing the chopped romaine with the chopped red cabbage, Napa cabbage, and carrots.
Sprinkle sliced green onion on top of the lettuce.
Sprinkle almonds over the salad, then the chow mein noodles.
Cut the chicken into small bite-size chunks.
Place the chicken onto the salad forming a pile in the middle.
Serve with salad dressing drizzled over it or on the side.
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Title: Chicken Dipping Sauce
Yield: 1 Servings

Ingredients

1 see below

Instructions

Combine equal parts honey & spicy brown mustard for a tasty sauce.

Teriyaki Dipping Sauce Recipe

Use this with my Cabbage-Wrapped Summer Rolls or even try as a marinade. Whatever your heart desires

6 tablespoons white vinegar or rice wine vinegar

3 tablespoons teriyaki sauce (I used lite)

6 tablespoons warm water

1 clove garlic, crushed

1/4 teaspoon crushed fresh ginger

1 pinch cayenne

1 cup serving size

Mix all together.
Enjoy

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Sweet And Sour Balsamic Dipping Sauce
Categories: Asian | Dips | Fatfree | Sauces/topp | Want to try

Serves: 1 servings

Ingredients:
2 c Balsamic Vinegar
1/3 c Sugar
4 ts Minced Garlic
1 1/2 ts Minced Fresh Ginger Root
1/4 c Kikkomann Teriyaki Baste And
-Glaze; Note 1

Instructions:
Note 1: Kikkomann Teriyaki Baste and Glaze is a thick sauce

Italian balsamic vinegar and Japanese teriyaki sauce make an unusually
tasty combination.

In med saucepan, cook vinegar over high heat until reduced by half, about 6
min. Stir in sugar, garlic and ginger; reduce heat to med-low and simmer 5
min, or until sauce coats back of spoon and has consistency of light syrup.
Stir in teriyaki baste & glaze; cook 1 min longer. Remove from heat; cool
to room temp. Serve with egg rolls, pot stickers or chicken nuggets. (Sauce
may be covered and refrigerated up to 2 weeks. Bring sauce to room temp
before serving.)

Makes about 1 C

Prep Time: 10 min Cook Time: 15 min

Tip: Season roast potato chunks with this sauce, stirring it in the last
few minutes of roasting.

Recipe by: Kikkoman

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Recipe: Fried Wontons With Orange Dipping Sauce

Fried Wontons With Orange Dipping Sauce

1 ounce each cooked ground pork and -- cooked shrimp

1/4 cup finely chopped scallions

1/4 cup finely shredded Chinese -- cabbage

2 teaspoons reduced-sodium soy sauce

1/2 teaspoon cornstarch

1/4 teaspoon ground ginger

20 wonton wrappers -- (3 x 3-inch,

-- squares)

1 tablespoon peanut oil

2 teaspoons reduced-calorie margarine

2 tablespoons teriyaki sauce

***DIPPING SAUCE***

4 teaspoons reduced-calorie orange -- marmalade

2 teaspoons hoisin sauce -- and rice vinegar

WONTONS: In medium bowl combine pork, shrimp, scallions, cabbage, soy sauce, cornstarch and ginger, mixing well. Spoon an equal amount of pork mixture (about 1 teaspoon) onto the center of each wonton wrapper; moisten edges of wrappers with water and fold wrappers in half, triangle- fashion, enclosing filling and forming 20 wontons. Press edges together to seal; bring base corners of each triangle together, overlapping corners, and press to seal.

In 12-inch nonstick skillet or a wok, combine oil and margarine and heat, over high heat, until margarine is bubbly and hot; add wontons and cook, turning frequently, until browned on all sides.

Add teriyaki sauce and bring to a boil, stirring to coat wontons. Use slotted spoon to remove wontons to serving plate, reserving pan drippings. Set wontons aside and keep warm.

DIPPING SAUCE: To same skillet (or wok) add the ingredients for dipping sauce and stir to combine with pan drippings. Pour sauce into small bowl and serve with wontons.

Makes 4 servings of 5 wontons each.

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T.G.I. Friday's Jack Daniel's Dipping Sauce
CDKitchen http://www.cdkitchen.com

Category: T - Copy Cat Restaurant Recipes
Serves/Makes: 2.5 cups | Difficulty Level: 3 | Ready In: 30-60 minutes

Ingredients:

1/3 cup diced red onions

1/2 teaspoon finely diced garlic

1/2 cup water

1/2 cup brown sugar

1/3 cup teriyaki sauce

1/4 cup soy sauce

1/3 cup white grape juice

1/2 cup Jack Daniel's Black Label Bourbon

1/2 teaspoon Tobasco Sauce

Directions:
Blend all ingredients in medium sauce pan and bring to a boil. Simmer for 35 - 45 minutes. Remove from heat. Sauce is great with chicken fingers or other fried foods.

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TERIYAKI SAUCE

1/3 cup soy sauce

2 tbsp. mirin (sweet Japanese rice wine) or medium-dry sherry

2 1/2 tbsp. cider vinegar

2 tbsp. sugar

1 1/2 tbsp. chopped peeled fresh gingerroot

In a small saucepan simmer sauce ingredients, stirring until sugar
is dissolved, until reduced to about 1/2 cup and cool to room
temperature in a metal bowl set in a larger bowl of ice and cold
water.