Recipes

Ingredient

Baked Potato with Braised Tomatoes and Chickpeas

Mixed Fried Beans and Mushrooms

Tacos with Deep-Fried Avocado and Poke Red Cabbage

Potato and Tomato Dal with Mint Chutney

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Fresh Spring Rolls with Teriyaki Aubergine

Chilled Bell Pepper Soup with Rustic Croutons

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Teriyaki sweet potato, black bean and avocado burrito bowl

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Savory pickled vegetables salad

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Juicy beef with sweet Soy Sauce

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Asian salad with lime vinaigrette

Salad bowl with salmon and quinoa

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Ponzu marinated tenderloin with grilled gem lettuce and noodles

Tomato salad with Ponzu dressing and soycrunch

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Ebi to Yasai no Gomaae – Blanched Prawns with Vegetables and Sesame Sauce

Yakiniku – Yakiniku-Style Entrecote

Gomoku Yasai irini - Japanese-Style Braised Vegetables

Karei no Kara age Yasai ankake - Fried Plaice with Mixed Vegetables

Kara age – Chicken Marinated in Soy Sauce

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Beef fillet served with pear chutney and soba noodles*

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Fillet steaks in fig and mustard sauce

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Asian salad with mango, coconut and soy scampi

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Spanish tomato & bell pepper soup

Spaghetti with soy & tomato sauce

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kikkoman

Kikkoman honey and garlic chicken stir-fry

Ingredients for 4 portions Per portion: 1152 kJ / 275 kcal
4 skinless chicken breast, cut into fine strips 1 egg white, whisked pinch of salt 2 tsp. cornflour 3 tbsp. groundnut oil 1 tsp fresh ginger, shredded 1 small Savoy cabbage, shredded 5 spring onions, sliced diagonally 2 sweet red peppers, cut into strips 3 carrots, peeled and cut into fine strips 3 courgettes cut into fine strips 200 g bean sprouts 5 tbsp. Kikkoman Teriyaki marinade stir-fry - Honey and Garlic 2 tbsp. mixed seeds – sesame, pumpkin and sunflower

Ingredients for 4 portions

Per portion: 1152 kJ / 275 kcal

4 skinless chicken breast, cut into fine strips
1 egg white, whisked
pinch of salt
2 tsp. cornflour
3 tbsp. groundnut oil
1 tsp fresh ginger, shredded
1 small Savoy cabbage, shredded
5 spring onions, sliced diagonally
2 sweet red peppers, cut into strips
3 carrots, peeled and cut into fine strips
3 courgettes cut into fine strips
200 g bean sprouts
5 tbsp. Kikkoman Teriyaki marinade stir-fry - Honey and Garlic
2 tbsp. mixed seeds – sesame, pumpkin and sunflower

Preparation

Preparation time: 30 mins
Marinating time: 15 mins

Combine the chicken with the egg white, salt and corn flour. Refrigerate for about 15 minutes.

Heat the wok or large frying pan and add half the oil. Add the chicken and stir fry for about 2 minutes until the chicken turns white and opaque. Drain the chicken, set aside and discard the oil. Wipe the wok clean with kitchen towel.

Heat the wok again and add the remaining oil. Add the ginger and fry for a minute. Add all the vegetables apart from the bean sprouts and stir fry for 5-6 minutes. Return the chicken to the wok and stir fry with the vegetables. Add the bean sprouts and Teriyaki marinade stir-fry - Honey and Garlic. Stir fry for a further minute. Just before serving sprinkle on the seed mix.

Serve with cooked egg noodles.

Tip: Replace the chicken with tofu for a vegetarian alternative.