soya sauce Archives

Cabbage recipes

Cauliflower and broccoli with Thai green curry butter

45 minutes

Asian recipes

Chicken fried rice

35 minutes

Grilled sweet chilli chicken with apple, cucumber and peanut salad

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 25 minutes

Ingredients

500 g Woolworths sliced sweet potato
4 T olive oil
sea salt and freshly ground black pepper, to taste
4 free-range chicken breasts
½ cup sweet chilli sauce
1 medium cucumber, peeled and sliced
3 carrots, sliced julienne or shaved into ribbons
2 Granny Smith apples, halved and thinly sliced
10 g fresh coriander, for serving
100 g roasted and salted peanuts, for serving

For the dressing, mix:

3 T soya sauce
½ T red chilli, chopped
½ T ginger, chopped
1⁄3 T garlic, chopped
1 t sesame oil
1 t sugar

Method

1. Preheat the oven to 200°C. Toss the sweet potato in 2 T olive oil, season and roast for 25 minutes, or until golden and cooked through.

2. Rub the chicken breasts with the remaining olive oil and season, then sear in a hot griddle pan for 5 minutes on each side. Place in a baking tray and pour over the sweet chilli sauce. Roast for 10–15 minutes until cooked through and caramelised.

3. Place the cucumber, carrots, apple and coriander into a bowl and pour over the dressing. Scatter with the peanuts. Serve the chicken and sweet potato with the salad on the side.

Find more chicken recipes here.

Harissa-battered hake

Extra-large éclair

Ivor Jones’s Easter honeycomb smash hot cross buns

Melting caramelised cabbage

Vietnamese lamb shoulder

Slow-baked marinated tofu

Sticky chicken and broccoli

Duck wonton broth

Malaysian roast chicken

Cauliflower and broccoli with Thai green curry butter

Thai peanut noodles

Chicken fried rice

Calamari with Asian dressing

Meatballs with peanut satay sauce

Grilled sweet chilli chicken with apple, cucumber and peanut salad

Grilled sweet chilli chicken with apple, cucumber and peanut salad

Ingredients

Method