Related Searches: Chicken Breast Recipes, Chicken Thighs Recipe
... fluffy rice. Ingredients: 1 free range egg, 2 tbs vegetable oil, 95 g McCormick Japanese style karaage chicken recipe base, 500 g chicken tenderloins, 5 ml olive oil cooking spray, 450 g microwave jasmine rice, 1 carrot ...
... . Combine remaining yakitori and chiili. Serve with meatballs for dipping. Categories: Mince; Low sugar; Entrees; Japanese; Meatballs; Low saturated fat; Budget; Egg free; High protein; Chicken; Christmas. Complexity: 2.
... . Add soy sauce and honey and cook for a further 5 minutes. Serve with rice. Categories: High fibre; Lunch; Dinner; Asian; Low sugar; Chicken dishes; Japanese curry; High protein; Chicken; Side dishes. Complexity: 3.
... the moreish flavours of Japanese chicken katsu, this sandwich is full of crunch. It's topped with iceberg lettuce, mayonnaise and tonkatsu sauce for the ultimate bite. Ingredients: 500 g chicken breast fillets trimmed, 0 ...
... skewers work perfectly with crunchy and fresh Japanese slaw. Ingredients: 5 tbs soy sauce, 5 tbs mirin, 4 tbs rice wine vinegar, 2 tbs honey, 500 g chicken thighs, 5 spring onions, 1 large carrot, 50 g radishes, 100 ...
... . Add dressing and toss to combine. Halve nori sheets then finely shred. Slice chicken and serve with slaw and top with nori. Categories: High fibre; Low sugar; Japanese; Chicken salad; Low saturated fat; High protein ...
... Spoon heated rice into bowls and top with chicken, vegetables and cucumber. Categories: Sep 2022; Chicken dishes; Healthier easier; Fresh food kids; Japanese; Chicken; Kids lunch and dinner; Broccolini; Rice. Complexity ...
... breasts into slices, and serve with the hot teriyaki sauce poured over the top. Categories: High protein; Low sugar; Low fat; Low saturated fat; Japanese; Chicken dishes; Low ingredient; Lunch; Dinner. Complexity: 2.
... Add sprouts and toss to combine. Prepare noodles as per packet instructions and spoon into bowls. Top with skewers and serve with pea salad. Categories: Summer; Japanese; Chicken; Mains; Skewer and kebab. Complexity: 3.
... for 5-6 minutes on each side, brushing with leftover marinade occasionally, until well cooked and caramelized in places. Categories: Low sugar; Low saturated fat; Japanese; Chicken dishes; Lunch; Dinner. Complexity: 2.
... sauce or sweet chilli sauce for dip, or on rice with swirl bbq sauce and mayo, chopped spring onion on. Categories: Low sugar; Entrees; Fried chicken; Japanese; Low fat; Bbq; Low saturated fat; Deep fryer; High protein ...
... bowl with 3 egg halves and remaining onion to serve. Categories: Lunch; Low sugar; Bowl; Japanese; Eggs; High protein; Chicken; Apr 2021; High fibre; Dinner; Quick and easy lunch; Mushroom; Low fat; Autumn; Low saturated ...
... 0.33 cup Sriracha-flavoured Japanese mayonnaise, 0.25 cup drained Japanese sushi ginger. Method: Rinse ... and press ends in to ensure rice sticks together. Place 1 chicken slice on top of rice, followed by 1 avocado wedge. ...
... almonds on a plate and brush the chicken breasts with half the oil. Coat the chicken on both sides with the ground ... blender to blend to a smooth sauce. Slice the chicken breasts and serve with the curry sauce and rice or ...
A sticky, smoky and slightly sweetened Japanese style dish. Ingredients: 4 medium chicken breasts thinly sliced, 1 tbs canola oil, 1.6 cup chicken stock, 0.2 cup sake, 1 tbs brown sugar, 0.3 cup mirin, 2 medium shallots ...
... angle, 1 bunch radish thinly sliced, 4 spring onions thinly sliced, 550 g chicken breast schnitzel, 80 g pickled ginger, 0.33 cup kewpie Japanese mayonnaise, 1 lemon juiced, 500 g microwave brown rice, 40 g medium heat ...
... and divide into bowls, along with steamed rice and broccolini. Spoon over sauce and garnish with spring onion. Serve. Categories: Dinner; Rice bowl; Japanese; Aug 2022; Budget; Chicken; Broccolini; Rice. Complexity: 2.
In need of last-minute dinner inspiration? Bring delicious Japanese flavours to the table with this healthier take on crispy chicken katsu; Ingredients: 2 Macro Organic chicken breasts, 1 Macro Organic free range egg ...
... to your liking. Top noodle mixture with chicken and an egg. Serve sprinkled with fried shallots. Categories: Amanda; Dinner; Chicken dishes; Japanese; Seafood free; Budget; Peanut free; Chicken; Apr 2023. Complexity: 2.
... with onion and shallots, then drizzle with sesame oil. Serve with mayonnaise. Categories: Sep 2023; Spring onion; Fried chicken; Japanese; Nicky; Cucumber; Budget; Carrot; Chicken; Air fryer; Rice. Complexity: 2.
... pieces. Categories: Fakeaway; Easter; Low sugar; Healthier easier; Seafood free; Japanese; Low salt; Egg free; Dairy free; High protein; Chicken; Avocado; Low saturated fat; Budget; Tree nut free; Sushi; Sesame free ...
... eggs in half and place on top to serve. Categories: Fakeaway; Healthier easier; Japanese; Ramen; Spinach; Peanut free; Dairy free; Chicken; Foodhub video; Dinner; Winter; Quick and easy dinner; Tree nut free; Sesame free ...
... among bento boxes, then top with chicken and scatter over remaining sesame seeds. Add snacks to bento boxes. Categories: Kids; Chicken dishes; Healthier easier; Seafood free; Aug 2020; Japanese; Back to school; Egg free ...
... 3 minutes until golden brown. Remove using a slotted spoon and drain on paper towel. Serve with chilli sauce or mayonnaise. Categories: Low sugar; Entrees; Fried chicken; Japanese; High protein; Chicken. Complexity: 3.
... while constantly stirring for 2 minutes before serving. Garnish with chillies and coriander. Categories: Lunch; Mince; Dinner; Japanese; Broccoli; Chicken stir fry; Chicken; Snow peas; Foodhub video. Complexity: 2.
... cook for 2 minutes. Season with soy sauce. Serve in bowls with sliced chicken, chilli, spring onion tops and fresh coriander scattered on top. Categories: Lunch; Dinner; Japanese; Mushroom; Ramen; Chicken. Complexity: 2.
... the cabbage and carrots and cook for 5 minutes. Add the noodles, reduce the heat and simmer for 5 minutes. Serve with lime wedges. Categories: Lunch; Dinner; Chicken soup; Japanese; Peanut free; Tree nut free; Dairy free ...
... in a bowl and drizzle over dressing from kit, tossing to combine. Serve chicken with rice and slaw. Categories: Fried chicken; Seafood free; Japanese; Winter; Quick and easy dinner; Dinner made easy; Tree nut free; Low ...
... with dressing. Serve sprinkled with onion and coriander. Categories: Amanda; Dinner; Low sugar; Summer; Japanese; Low saturated fat; Noodle salad; High protein; Chicken; Weeknight dinner; Jan feb 2024. Complexity: 2.
... the soup between 4 bowls, top with sliced chilli, spring onion tops and coriander leaves and serve. Categories: Lunch; Dinner; Japanese; Mushroom; Ramen; Peanut free; Tree nut free; Dairy free; Chicken. Complexity: 2.
... , 1 medium zucchini, 1 tsp black pepper, 1 L massel low fodmap chicken style stock, 1 cup frozen baby green beans, 2 cups japanese pumpkin. Method: Gather all your ingredients accept for the frozen green beans. Peel ...
... virgin olive oil, 600 g Woolworths garlic & herb chicken schnitzels, 200 g Woolworths four seasons coleslaw, 0.33 cup Heinz seriously good Japanese mayonnaise. Method: Cook rice according to packet instructions. Heat ...
... 1 tbs caster sugar, 300 g shredded carrot, 1 kg chicken mince, 0.25 cup Maggi seasoning sauce, 3 garlic cloves ... 8 brioche burger buns halved, 0.25 cup Japanese mayonnaise, 2 Lebanese cucumbers peeled into ribbons, 1 ...
Ingredients: 2 Stir-fry traditional vegetables, 500 g chicken breast fillets cut into strips, 0.33 cup oyster sauce, 2 Obento Japanese Yaki Nori For Sushi, 2 tbs vegetable oil. Method: Cook zucchini spaghetti following ...
... and lemon juice together to make a sauce.Add salt and pepper to taste. Top the entire dish (chicken and vegetables) with a drizzle of the sour cream sauce, some more coriander leaves and the dried cranberries. Carve ...
... until Al dente then drain in colander, rinsing cold water over the top to prevent the noodles sticking. Debone chicken and throw bones back in stock if that has been kept - keep boiling for more flavour and you will ...
... : 2 tsp paprika, 2 tsp Worcestershire sauce, 2 clove garlic crushed, 2 tbs extra virgin olive oil, 4 skinless chicken thigh cutlets, 2 tbs plain flour, 1 red onion cut into wedges, 400 g Swiss brown mushrooms halved, 475 ...
... over medium to high heat. Once the oil is heated I turn it down to med-low heat this ensures that the chicken cooks properly and the crumbling doesn't crisp up and burn quickly. If you find it's cooking very slow and not ...
... a family dinner together. Ingredients: 1 tbs cumin ground, 1 tbs coriander ground, 2 tsp smoked paprika, 1 kg chicken thighs or breasts, 2 tbs oil divided, 1 onion diced, 4 clove garlic minced or chopped fine, 1 chilli ...
... to cut from the middle of the parsons nose, along the spine, through the ribs to the neck. Open the chicken and turn it over. Put the heel of your hands over the breastbone and press down firmly to fracture it, (just ...
... egg yolks and lemon juice until well combined. Return broth to a gentle simmer over low heat. Add shredded chicken and cook for 2 minutes or until heated through. Remove pan from heat. Gradually add egg mixture, stirring ...
... 1 lemon cut into wedges, 2 tbs parmesan shaved or finely grated, 0.33 cup olive oil, 650 g RSPCA chicken breast fillets, 3 cloves garlic clove crushed, 0.25 cup tasty cheese grated. Method: Cook pasta in a large saucepan ...
... side down, on a clean work surface. Use kitchen scissors to cut along each side of the backbone to remove. Turn chicken, breast-side up. Use the heel of your hand to press down on the breastbone to flatten. Season. Place ...
... verjuice, oil, zest, oregano, mustard, 1 tsp salt and 1/2 tsp ground pepper in a small jug. Pour over chicken and marinate for 20 minutes. Preheat oven to 220°C. Line a large baking tray with baking paper. Combine rice ...
... serving bowl and stir in remaining cherries. Reserve until ready to serve. Preheat a barbecue on medium heat. Lay chicken on a baking paper-lined tray. Brush with sauce. Place tray in barbecue and close hood. Cook for 40 ...
... large saucepan. Bring to the boil over medium-high heat and reduce, if necessary, to 1.5 litres. Add chicken and remaining garlic and vegetables, except spinach, to pan. Return to the boil, then reduce heat to medium and ...
... and vegetables with oil and season. Roast for 1 hour and 30 minutes or until chicken is cooked and vegetables are golden. Transfer the chicken to a board. Cover with foil to keep warm and stand for 10 minutes. Carve ...
... flour onto a plate. On a separate plate, mix the panko crumbs and Gregg's Lemon Pepper Seasoning. Dip the chicken pieces into the flour then into the beaten egg and then coat in the seasoned panko crumbs. Place on the ...
... and recipe base sachets and stir to combine. Cook, stirring occasionally, for 8 minutes, or until chicken is cooked and beginning to brown. Add evaporated milk and cook for a further 7 minutes over high heat, stirring ...
... and cooked through. Transfer to a plate and cover to keep warm. Char-grill lemon halves. Place a slice of chicken onto 4 serving plates. Top each with 1/3 ricotta, mushrooms and some rocket leaves. Top with a second ...
... : Place tomato paste, paprika, honey and ? cup water in a large bowl. Season, then mix to combine. Add chicken and turn to evenly coat in marinade. Set aside to marinate for 15 minutes. Preheat a barbecue grill or large ...
... to 200ĀŗC/180ĀŗC fan-forced. Place a small wire rack over a baking tray lined with baking paper. 2. Drain chicken of excess marinade and place on rack. Bake for 25 minutes or until golden and cooked through, sprinkling ...
... : Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Combine chicken, paprika and cumin in a bowl. Place chicken and chickpeas on tray, drizzle with oil, season and bake for 25 minutes or until ...
... pitted Kalamata olives, 0.5 bunch oregano leaves picked, 1 tbs red wine vinegar. Method: Preheat oven to 240°C. Arrange chicken in a large roasting pan. Drizzle with half the oil and season. Bake for 15 minutes or until ...
... Mountain Breadā¢, 50 g bean sprouts, 1 small carrot sliced julienne, 2 spring onion finely sliced lengthways, 2 chicken thighs, 8 leaves mint leaves sliced in halves, 0.25 cup vegetable oil, 1 lemon juiced, zested, 1 lime ...
... a plate. Cover to keep warm. Return stock to heat and boil until reduced by half. Drain. Slice chicken and transfer to bowls with rice and broccolini. Sprinkle over sesame seeds, spring onion and chilli. Spoon over stock ...
... oil, 1 tbs hulled tahini, 60 g baby spinach leaves, 1 lemon juiced, 1 clove garlic crushed, 2 chicken breast fillets, 25 g baharat style street food seasoning, 2 bunch broccolini trimmed, 450 g microwave brown rice, 200 ...
... on a foil lined baking tray and grill for 25 minutes, turning half way through, lightly charring the tops of the chicken. To make curry sauce, place passata and greek style yoghurt in a large pan, on a low heat and stir ...
... and whisk egg in a shallow bowl. Combine breadcrumbs and parsley on a separate plate. Working with one piece of chicken at a time, toss in flour, then dip in egg and coat in breadcrumb mixture. Place on a baking tray ...
... the roasting tray with the bread to the oven and roast until bread starts to turn golden. Serve chicken with the roasted bread and roasted garlic. Squeeze over the roasted lemons and any pan juices. Categories: Easter ...
... then place in a roasting pan. Tie legs together with unwaxed kitchen string and tuck wings under chicken. Drizzle chicken with oil and bake according to packet instructions. During the last 10 minutes of cooking, arrange ...
... is cooked through. Meanwhile, heat 1 tsp vegetable oil in a small saucepan over medium heat. Add spices from butter chicken kit and cook for 20 seconds or until fragrant. Add main sauce from kit and cook for 5 minutes or ...
... and 1 tsp sesame oil. Heat half the vegetable oil in a large non-stick frying pan over medium heat. Add chicken and cook for 5 minutes on each side or until golden and cooked through. Transfer to a board and slice. Cook ...
... , covered, for 5 minutes. Fold through ricotta and season. Meanwhile, heat a chargrill pan over medium heat. Cook chicken for 6 minutes on each side or until lightly charred and cooked through. Transfer to a plate and ...
... the tomato punnet. Drizzle over vinegar and top with cheese. Bake for a further 15 minutes or until chicken is cooked through. Serve scattered with basil. Categories: Low sugar; Roast; Seafood free; Egg free; Peanut free ...
... butter softened, frozen peas steamed, 8 slice rustic baguette, sugar snap peas steamed, 1.6 kg whole chicken, 2 lemons, 1.5 cup chicken stock, 1 tbs extra virgin olive oil, 20 g fresh sage leaves. Method: Preheat oven to ...
... , seeded, sliced diagonally, 2 cm piece ginger sliced, 4 long green shallots green tops cut into 3cm lengths, 600 g chicken breast fillets, 1.5 tbs kecap manis, 1 tbs rice wine vinegar, 0.33 cup soy sauce, 0.33 cup ...
... to coat.Heat butter and oil in a heavy-based frying pan over high heat. Shake off excess flour from chicken, then add to pan and cook, turning halfway, for 6 minutes or until golden. Transfer to a plate. Reduce heat ...
... honey, mustard, mixed spice, thyme and orange juice in a large bowl. Season with pepper. Toss to coat. Place chicken and sauce on a large baking tray with sides. Toss potato and half the oil in a large bowl. Season with ...
... eggs, 0.5 cup Macro Organic quinoa flakes, 0.5 cup Macro Organic shredded coconut, 500 g Macro Organic chicken breast fillets cut into 3cm-thick strips, 5 ml olive oil cooking spray, 2 tbs continental parsley leaves, 4 ...
... thickly. Meanwhile, heat mash according to packet instructions. Place gravy, 1/4 cup water and any resting juices from chicken in same frying pan and bring to the boil, stirring over medium heat. Add beans and cook for 2 ...
... to high and add the wine. Cook for a few minutes until the wine has mostly evaporated, taking care that the chicken does not stick to the base. Add the tin of cherry tomatoes, adding a bit of water to the tin to ensure ...
... to cover. Cook on low for 6 hours (or on high for 3 1/2 hours) or until chicken is cooked through. Gently remove chicken from slow cooker and set aside on a large plate. Cover to keep warm. Strain broth through a fine ...
... a high heat and bring to the boil. Reduce heat to medium-low and simmer for 1 hour or until chicken is cooked through. Cool. Transfer chicken to a chopping board. Strain stock into a large bowl. Remove skin and meat from ...
... back into oven for a further 20-30 minutes (or till browned & juice running). Remove tray from oven. Set aside chicken and pour gravy in small pot. Mix up cornflour and water and add it to sauce. Stir in low heat till ...
... : 40 g butter, 1.5 cup cherries pitted, quartered, 1 onion chopped, 2 tsp parsley chopped, 1.8 kg free range chicken, 1 lemon rind finely grated, 0.5 cup feta crumbled, 2 tbs olive oil, 2 eggs lightly beaten, 2 tsp thyme ...
... oil, 1 garlic clove crushed, 0.33 cup pine nuts toasted, 1.2 kg fresh whole chicken. Method: Preheat oven to 200°C. Rinse chicken, inside and out, under cold water and pat dry with paper towel. Combine rice, herbs, half ...
... with 2 tbs extra virgin olive oil and season. Heat a greased chargrill pan over medium-high heat. Cook chicken for 4 minutes on each side or until cooked. Transfer to a plate. Cover with foil. Rest for 5 minutes. Place ...
... , honey, thyme and seasoning in a large bowl. Transfer 11/2 cups of mixture to a small bowl. Cover and set aside. Place chicken on a chopping board. Using kitchen shears or a sharp knife, remove back bone and flatten ...
... , combine stock, tomatoes, garlic, spices, onion, carrot, dates, rind, juice and coriander in the slow cooker. Add chicken. Cover with lid. Cook on low setting for 6 hours (or high setting for 3 hours). When ready to ...
... rice heated. Method: Combine 1/2 cup yoghurt and curry paste in a medium bowl. Add chicken and stir to coat. Thread chicken on 8 metal skewers, then place in a large dish. Refrigerate for 15 minutes to allow flavours ...
... oregano sprigs picked, 1 lemon cut into wedges. Method: Preheat oven to 200°C/180°C fan-forced. Place chicken in a large roasting pan lined with baking paper. Using unwaxed kitchen string tie legs together and tuck wings ...
... , breast-side down, on a board. Using kitchen scissors, cut down either side of backbone and discard backbone. Turn chicken skin-side up and press down on breastbone with heel of hand to flatten. Brush both sides of ...
... Soy free; Cauliflower; Egg free; Wheat free; Indian; Dairy free; High protein; Chicken; Butter chicken; High fibre; Dinner; Chicken dishes; Chicken bake; Quick and easy dinner; Low saturated fat; Dinner made easy; Curry ...
... . Reserve ½ cup satay sauce. Add noodles to pan and toss to coat. Divide noodles among bowls. Top with chicken and spoon over a little of the reserved sauce. Scatter over peanuts and coriander. Serve with lime wedges and ...
... , 1 tbs soy sauce, 0.25 cup brown sugar, 1 tsp sesame oil, 1 tbs rice wine vinegar, 4 skinless chicken thigh fillets, 0.66 cup cornflour, vegetable oil, spring onions, sesame seeds, 4 cloves garlic crushed. Method: Place ...
... cheese grated, 1 cup canola oil, 500 g drumsticks. Method: Combine spices in a small bowl. Rub well into chicken pieces and place in a shallow dish. Pour over buttermilk, turning to coat and marinate in the fridge for 1 ...
... apple cored, 45 g pistachio dukkha. Method: Heat 1 tbs oil in a large frying pan over medium-high heat. Cook chicken for 3 minutes on each side or until golden. Add zest, dill stems and another 1 tbs oil to pan, then ...
... a board. Remove and discard bones. Shred meat. Using a slotted spoon, remove and discard onion and garlic. Return chicken to slow cooker and add soy, mirin and broccolini. Cover with lid and cook for 3 minutes or until ...
... , 0.5 cup Woolworths whole-egg mayonnaise, 0.5 lemon zested, juiced, 4 green onions thinly sliced. Method: Place chicken and 2 tbs sauce in a large glass or ceramic bowl. Toss to coat. Cover and refrigerate overnight, if ...
... garlic and oil in a medium bowl. Season. Turn to coat. Heat a large frying pan over medium-high heat. Cook chicken for 3 minutes on each side or until browned. Transfer to a 5.5L slow cooker. Add zest, lemon juice, stock ...
... to create three other meals. A little prepping ahead takes the hassle out of midweek dinners. Ingredients: 1.2 kg chicken breasts fillets, 0.5 cup honey, 0.25 cup salt-reduced soy sauce, 0.25 cup Australian mustard, 0.25 ...
... : 0.5 cup barbecue sauce, 2 tsp ground paprika, 2 cloves garlic crushed, 1.4 kg Woolworths RSPCA approved chicken drumsticks, 4 washed white potatoes cut into wedges, 500 g frozen corn cobs, 1 tbs extra virgin olive oil ...
... chopped kale and cook for 2-3 minutes more, until the kale has wilted and the chicken is warmed through. Divide between 4 bowls, add a drizzle of pesto to each, top with parmesan and black pepper and serve. Categories ...
... is cooked, remove from the pan with a slotted spoon and set aside to cool slightly. Reserve the stock. Once the chicken is cool enough to handle, shred it with two forks and set aside in a bowl. Heat the oil in a large ...
... , 5 ml canola oil spray, 0.4 cup soy sauce, 3 tbs gochujang paste, 2 tbs maple syrup. Method: Place the chicken in a shallow dish and pour over the buttermilk to cover. Whisk the crushed cornflakes, flour and half of the ...
... paper and beat with a rolling pin to flatten each piece. Spread the flour on a plate and coat each piece of chicken lightly. Heat half of the oil and half of the butter in a large pan on medium high heat and cook the ...
... traybake looks after itself in the oven and the result is a simple but satisfying dinner. Ingredients: 3.2 cups chicken stock hot, made with 1 stock cube, 5 tbs curry paste hot, 1 large red onion peeled and finely sliced ...
... , skin side up on a chopping board. Place hand on the breastbone and press down hard to flatten chicken. Place 2 tablespoons oil, lemon juice and stockpot jelly into a heatproof bowl. Microwave, uncovered, on HIGH for ...
... 25- 30 minutes per 500g) or until the juices run clear when a skewer is inserted into the thigh. Remove chicken from oven and set aside to rest for 5 minutes. Meanwhile place rice packet contents and water into a large ...
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