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.
... 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 ...
... 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.
... 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.
... 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 ...
... caster sugar, 0.5 tsp salt, 440 g Woolworths RSPCA chicken schnitzels, 3 Hass avocados halved, deseeded, cut lengthways into ... .33 cup Sriracha-flavoured Japanese mayonnaise, 0.25 cup drained Japanese sushi ginger. Method: ...
... 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 ...
... 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.
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 ...
... 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.
... slaw in a bowl and drizzle over dressing from kit, tossing to combine. Serve chicken with rice and slaw. Categories: Seafood free; Tree nut free; Japanese; Fried chicken; Winter; Quick and easy dinner; Dinner made easy ...
... 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 ...
... 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 ...
... 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 ...
... 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 ...
... 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 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 ...
... , 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 ...
... 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 ...
... , 2 bulb garlic halved crossways, 1 bunch rosemary, 1 tbs brown sugar, 125 g blueberries. Method: Place chicken, oil, vinegar, garlic, rosemary and sugar in a large bowl. Season with pepper and turn to coat. Refrigerate ...
... into pieces using poultry shears. Serve with tortillas, coleslaw and corn. Note: Calculate total cooking time for chicken by allowing 20-25 mins per 500g. Categories: North american; Roast; Seafood free; Tree nut free ...
... and knead until smooth. Roll dough out until 4mm thick and large enough to enclose chicken. Gently loosen skin from chicken breast and spread butter under skin. Fill cavity with remaining thyme sprigs and garlic. Secure ...
... 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 ...
... cook for about 2 minutes and drain. Rinse with cold running water. Divide noodles between 4 bowls. Once the chicken is cooked through, add the vegetables and steam for about 2 minutes until cooked to your liking. I like ...
... cooked meal is super convenient, can be easily reheated and freezes well. Similar to a pulled pork recipe but for chicken. Ingredients: 0.33 cup honey, 0.33 cup soy sauce, 2 tbs tomato paste, 1 tbs vinegar, 2 tsp minced ...
... well coated. Transfer to dish. Add cup water. Bake, turning every 15 minutes, for 45 minutes or until chicken is golden and cooked through. Cover dish with foil and rest for 5 minutes. Meanwhile, make slaw according to ...
... 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 ...
... and season with pepper to taste. Place oil in a large non-stick frying pan over medium-high heat. Add chicken halves and cook for 1-2 minutes each side or until browned. Transfer to prepared tray. Place flatbread strips ...
... 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 ...
... yoghurt, most of the chives, and zest and juice of 1 lime. Heat oil in a large saucepan over medium-high heat. Cook chicken, in batches, for 6-8 minutes or until golden and cooked. Drain on a wire rack over a tray. Serve ...
... fine cut coleslaw, 0.25 cup Greek style yoghurt, 1 tsp garlic crushed. Method: Preheat oven to 200°C. Season the chicken and cook in a large oven-safe non-stick pan over a high heat for 2 minutes each side until browned ...
... 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 ...
... , 0.5 cup light thickened cream for cooking. Method: Heat oil in a large frying pan over medium-high heat. Add chicken and cook for 3 minute on each side or until golden. Transfer to the bowl of a 5.5L slow cooker. Add ...
... 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 200ºC/180ºC 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 ...
... jug, whisk with fork to combine. Place beans in a bowl with capsicum and coriander, drizzle with half the dressing. Cut chicken into large pieces and add to salad. Toss to coat. Arrange mango on a platter and top with ...
... oil and mix to a paste. Using kitchen scissors, cut along both sides of the backbone of the chicken and discard. Turn chicken over and, using the heel of your hand, press heavily to flatten. Make a few slashes into the ...
... Mountain Bread™, 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 ...
... until smooth. Spread a little dressing onto plates. Top with rocket, zucchini, avocado, prosciutto, olives and chicken. Season with pepper. Serve. Categories: High fibre; Zucchini; Fathers day; Jan feb 2020; Low sugar ...
... 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 ...