It’s Chinese New Year! So we’ve got some Chinese inspired recipes for you this weekend in case you're celebrating with a feast tonight and need some last minute ideas, or just fancy a tasty homemade Saturday night Chinese.
The first of our recipes is for tempting Teriyaki Chicken from the gorgeous forthcoming book, Friends Around the Table, and can be easily enjoyed by a couple of you or a whole party of people! The second recipe is a nice and healthy wheat-free dish from Super Grains & Seeds - Buckwheat Noodles with Pak Choi, Cashews & Tamari Sauce - so you can enjoy a delicious meal without breaking your new year diet as we head into February.
teriyaki chicken breast
This is a great dish to prepare in advance when you have lots of guests, as it works perfectly served at room temperature. It’s an amazingly easy marinade that also works wonders with fish, especially tuna and salmon.
4 skinless chicken breasts
olive oil, for frying
4 tablespoons soy sauce
2 teaspoons sesame oil
1 teaspoon fish sauce
2 tablespoons Thai sweet chilli sauce
1 teaspoon sesame seeds
2 tablespoons fresh
coriander/cilantro leaves, chopped
1 red chilli, sliced
1 garlic clove, finely chopped
1 thumb-size piece fresh ginger, finely chopped
2 spring onions/scallions, sliced
salad leaves/greens or steamed pak choi/bok choy, to serve
a ridged grill pan
an ovenproof dish
Preheat the oven to 220ºC (425ºF) Gas 7.
Ideally you’ll need a ridged grill pan for this recipe. Don’t fret if you don’t have one – a regular non-stick frying pan/skillet will do just fine. Heat the pan until it is smoking hot. Rub a little olive oil onto the chicken breasts and cook for 3 minutes on each side, until the chicken is marked. Transfer to an ovenproof dish, cover with kitchen foil and cook in the preheated oven for a further 12 minutes, until cooked all the way through. Test the meat by pricking with a skewer and seeing whether the juices run clear. If they don’t, just cook it for a little longer. Remove from the oven and leave to rest for 5 minutes, covered in kitchen foil to keep warm.
Meanwhile, gently warm a non-stick frying pan/ skillet and toast the sesame seeds, stirring frequently, until golden brown, then remove from the pan to cool. For the marinade, mix together all the remaining ingredients and add the toasted sesame seeds. Pour over the cooked chicken and leave to marinate for a few hours.
Serve with a crisp green salad or some steamed pak choi/bok choy.
Friends Around the Table by Acland Geddes is published in February. Click here for more details.
buckwheat noodles with pak choi, cashews & tamari sauce
This is a great go-to Asian dish. Buckwheat flour is often used in noodle dishes. Some buckwheat noodles do have wheat in them so check the package if you want them wheat-free!
340 g/12 oz buckwheat noodles
1 tablespoon finely chopped fresh ginger
1 tablespoon grapeseed oil
200 g/1 large head pak choi/bok choy
50 g/1⁄2 cup roasted cashew nuts (see Note)
1 tablespoon soy sauce (check for gluten-free)
2 teaspoons sesame oil
1⁄4 teaspoon finely chopped ginger
2 teaspoons flaxseed oil
2 teaspoons clear honey
1 tablespoon freshly squeezed lemon juice
1 tablespoon white sesame seeds
Note: If you can’t find pre-roasted cashews you can roast them yourself by scattering them on an ungreased baking sheet and cooking in a preheated oven at 180ºC (350ºF) Gas 4 for 10 minutes, or until golden.
Prepare the tamari sauce in advance. Whisk all of the ingredients together in a large bowl until combined.
Cook the noodles in salted water in a large saucepan or pot over a medium heat for 10-12 minutes, or according to the packet instructions.
While the noodles are cooking, chop the onion, ginger and pak choi/bok choy. In a large frying pan/skillet, fry the onion and ginger in the grapeseed oil until the onion is translucent. Add the chopped pak choi/bok choy, until wilted.
Drain the noodles, then mix together with the fried vegetables in the reserved bowl of tamari sauce. Toss with chopped roasted cashew nuts and serve.
Super Grains & Seeds by Amy Ruth Finegold is out in February. Click here for more details.
Enjoy your celebrations everyone, have a lovely weekend and happy cooking!
How about our book oodles of noodles as well?