Mid-week sorted with my oven cooked Chicken Teriyaki, so quick to make and low fat too as cooking straight in the oven so no need to fry first…
Prep: 10mins Cook: 1h 30mins
Ingredients: 3 skinless chicken breasts, 1 large green pepper, cup of orange juice, 3 tbsps. shop bought Teriyaki sauce (I used Clearspring), 2 tbsps. runny honey, 2 garlic cloves, 1 tbps. of flour, handful of cashew nuts and fluffy white rice to serve.
Preheat oven to 150CFan
Get an oven proof lidded dish/pan ready
Assemble all of your ingredients except the cashew nuts and chop the chicken and pepper into bite sized pieces and add to the pan
Thinly slice your garlic and mix with the chicken and peppers
Whisked together the orange juice, honey and Teriyaki sauce and pour over the chicken
Pop in the oven lid on and cook for 1h and 15mins
After this time take the lid off and sprinkle over 1 tbsp. of flour, mix well, add your cashews and pop back in the oven, lid on for 15mins
Once ready serve with fluffy white rice and enjoy!
As a three person household we had enough leftovers for a little ones lunch box too. I just let the rice and chicken cool, steamed some broccoli and mixed together with some of the sauce, topped with slices cucumber for a little Teriyaki rice salad lunchbox – yummy!
Looking for something different this week? Remember turkey isn’t just Christmas with this Japanese style, slow cooked turkey leg with umami flavours!
Prep: 5mins Cook: 3 hours
Ingredients: 1 large turkey leg, (male if you can get it, as it’s even bigger), 1/2 a bottle of red wine, 1 heaped tbsp. of white miso paste, 2 tsps. Sesame seeds 4 peeled garlic cloves, 2 star anaise, 2 cinnamon sticks.
Preheat oven to 130F
Make some slits in the skin of the turkey
Pop the turkey leg into a deep lidded, oven proof pan
Add to the pan the rest of the ingredients, making sure to pour some over the top of the turkey
Put the lid on and cook in the oven for 1.5 hours
Take the turkey out and baste
Pop back in the oven for a further 1.5 hours
Allow the turkey to rest and serve with juices from the pan, which makes a great gravy
Goes well with your choice of veg, rice, noodles and even roast potatoes.
Having recently got back from Japan, as a foodie, I am REALLY missing it, so was very excited when visiting my local supermarket to find some enoki mushrooms and felt inspired.
I have a cupboard at home that I try and keep stocked up with lots of different flavours from around the World so with the help of ingredients I already had, was pleased to be able to come home and rustle something up for lunch today that really hits the spot; Buckwheat Soba Noodles with Enoki Mushrooms Braised in Miso, with Avocado and Seasame Dressing, and here is the recipe – enjoy!
Prep: 10mins Cook: 14mins
Ingredients: 2 person serving of buckwheat soba noodles, 1 avocado, punnet of enoki mushrooms, tsp. of white miso, 2 tsp. of sesame oil, 2 tsp. of brown rice vinegar, 2 tsp. soya sauce, 1 heaped tsp. of Korean red pepper flakes.
Cooked the noodles as per instructions, then place into cold water, drain and set aside
Pop the mushroom with 1 tsp. of white miso into a pan with a little water and simmer for 10mins
Meanwhile chopped your avocado into chunks and mix into the noodles with the sesame oil, brown rice vinegar and soya sauce
When 10 minutes are up, take your mushrooms off the heat and place into very cold water for a minute to stop cooking process and drain completely
Mix the drained mushrooms into your noodle mix and sprinkle the Korean red chilli flakes over the top
Want more? Check out some of my other noodle recipes here: