Recipes

Category
Ingredient
Kikkoman sauces
World Cuisines
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- Vegetarian kitchen
- BBQ

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Marinated Teriyaki Salmon with Avocado Crème

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Sesame Chicken with Orange & Mustard Sauce

Lobster on Lentil Salad with Soy Sauce Foam

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Tempura Prawns with Passion Fruit Sauce

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Fried squid rings in sweet sauce

Vegetables with balsamic dressing

Fried eggplant in Japanese sauce

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Lamb chops in Teriyaki garlic glaze

Crispy spring rolls with seafood filling

White fish carpaccio with Ponzu dressing

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Grilled eggplant slices with chicken filling

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King Prawns on Fried Bean-Thread Noodles

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Braised Carp in Garlic Soy Sauce

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Chicken Drumsticks with Teriyaki Marinade & Sauce

Mussels with Coconut Curry Soy Sauce

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Oriental-style chicken with guacamole

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Bruschetta with Tuna & Avocado Tatar

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Stuffed Chicken Breast in a Soy & Herb Crust with Mango Orange Sauce

Teriyaki Meatball Duo with Mint Dip

Apple and Ginger Chutney with soy sauce*

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kikkoman

Chicken & Mushroom with Creamy Soy Sauce

Ingredients for 4 portions Per portion: 1684 kJ / 402 kcal
3 cherry tomatoes 240 g mushrooms (different varieties) 3 sticks of green asparagus 480 g chicken breast fillet Salt Pepper A little plain flour A little oil 200 ml double cream 20 g medium hot mustard 30 g sweet mustard e.g Dijon 3 tbsp. Kikkoman naturally brewed soy sauce Chives

Ingredients for 4 portions

Per portion: 1684 kJ / 402 kcal

3 cherry tomatoes
240 g mushrooms (different varieties)
3 sticks of green asparagus
480 g chicken breast fillet
Salt
Pepper
A little plain flour
A little oil
200 ml double cream
20 g medium hot mustard
30 g sweet mustard e.g Dijon
3 tbsp. Kikkoman naturally brewed soy sauce
Chives

Preparation

Preparation time: 25 mins

Quarter the mushrooms and tomatoes, and cut the asparagus into pieces. Heat up the oil in a pan and sauté the vegetables. Then remove them from the pan and keep warm. Cut the chicken breast into strips. Lightly season them with salt and pepper. Then coat in flour. Heat up the oil in a pan and sauté the chicken. Remove from the pan and keep warm.

Dab off the excess oil with kitchen roll, then put the cream, mustard and naturally brewed soy sauce in the pan and bring to the boil. Then add the fried chicken and vegetables. Keep swivelling the pan until some of the sauce has evaporated. Arrange the chicken, mushrooms, tomatoes and asparagus on plates with your choice of side dish. Garnish with chives.

Suggested side: rice