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Char Crust - Ginger Teriyaki Dry Rub Seasoning - Broil, Bake, Grill. Seals in the Juices. Get the secret! Used by the best chefs in many of the finest restaurants. My dad's legendary Chicago steakhouse - Al Farber's - is where it all started in 1957. Thick prime steaks with charred crusts, bursting with juicy flavor. When diners would literally beg to take home our seasonings that made their meat so good, we knew we had a winner. That time and those flavors are captured in our Original Char Crust Rub. Over the years I've added delicious new flavors to be used on all meats, fish, and even veggies. But we still make our rubs like my father Nathan did...in small batches with only the best herbs and spices. And of course, they all Seal in the Juices! Enjoy & eat well! Savor the harmony and balance of sweet teriyaki and fragrant shoga (ginger). Renowned for centuries for its tingly flavor & mythic love-enhancing qualities, ginger lends exotic dimension to this modern teriyaki interpretation. Most auspicious (and delicious!) on chicken, shrimp, and steak. This comes packaged with easy and fast preparation instructions on the side of the box!

Recipe: Teriyaki Chicken Salad
Total Time: Only 20 minutes! Hearty, but light...and kids love the mandarin oranges and teriyaki chicken!
Ingredients: 4 - 8oz. boneless/skinless chicken breasts, 4 Tbsp. Char Crust Ginger Teriyaki, 1 can mandarin orange segments, 1 can sliced water chestnuts, 4 large handfuls favorite mixed lettuce, 1 cup fresh cilantro leaves, 1 cup crispy chow mein noodles, cooking oil (as needed).
Salad Dressing: 2 Tbsp. sesame oil, 4 Tbsp. orange juice, 1 Tbsp. lemon juice, 1 pinch dry mustard powder, salt & pepper (as needed).
Preheat broiler with broiler pan on the top rack (as close to heat as possible).
Whisk together dressing ingredients and salt & pepper to taste. Set aside.
Dredge chicken in Char Crust so all surfaces are lightly coated. Spritz or drizzle a little cooking oil on the seasoned breasts and broil approximately 4 minutes on each side. (Use thermometer to ensure safe cooking temperature is reached.) While chicken is cooking, toss salad ingredients with dressing and divide among 4 bowls or plates. When chicken is finished, slice it or chop into bite-size pieces. Place chicken slices/pieces on top of salads.

No Fat Ingredients: sugar, processed wheat, salt, garlic, ginger, soy sauce powder, caramel color, orange peel, spices, hydrolyzed soy & corn protein, Wasabi, onion, paprika, mustard & natural smoke flavor.

From Illinois