Warm Soy & Chilli Chicken with Mango & Avocado Salad

That's Supper Soy-ted

28th August 2009

If you thought soy sauce was just for wok cooking, now is the time to stir up your ideas and think ‘outside the bottle’… With a dash of good quality dark brown stuff, you can pep up everything from soups and sauces to shepherds pies (even Delia’s a fan, apparently), and make a salad dressing with a difference.

Here’s a selection of great-tasting recipes from Kikkoman that take Soy Sauce to a whole new level.


Warm Soy & Chilli Chicken with Mango & Avocado Salad

Serves 2 • Preparation: 20 minutes • Cooking: 10 minutes
Ingredients:

2 chicken breasts, sliced into 4 pieces • 2 tbsp Kikkoman Soy Sauce • 2 tbsp orange juice • 1 green chilli, de-seeded and finely chopped • 1 avocado, peeled and cut into chunks • 1/2 red onion, thinly sliced

• 100g fresh spinach leaves • 1 tbsp olive oil • Small handful of torn basil leaves • 1 mango, peeled and cut into thin strips • Fresh limes to serve

Method:

1. Pre-heat the grill. Mix the soy sauce, orange juice and chilli in a bowl, toss in the chicken and marinate for 5 minutes.
2. Remove the chicken, reserving the marinade. Cook the chicken under the grill for 8-10 minutes, turning half way through.
3. In a small pan heat the marinade until piping hot and add the oil. Leave to cool slightly.
4. Divide the spinach leaves, avocado, red onion and basil leaves between serving bowls. Top with mango slices and the soy and chilli chicken. Drizzle over the marinade dressing. Serve with limes on the side.


Peppery Soy Sauce Prawns

Serves 4 • Preparation: 5 minutes • Cooking: 7 minutes

Ingredients:

16 large tiger prawns • 3 tbsp oil •1 tbsp chopped garlic •1 tbsp black pepper •1 tbsp Kikkoman Soy Sauce

Method:

1. Clean and peel prawns retaining tails if desired for better presentation. Heat wok and dry fry for 2 minutes.
2. Push aside and add oil and garlic and fry for 1 minute. Add pepper and soy sauce and stir prawns rapidly over high heat for 2-3 minutes.
3. Cover with wok lid for 1 minute and dish up to serve immediately.


Chilli Beef & Mushroom Stir-Fry

Serves: 4

Ingredients:

350g (12oz) rump or sirloin steak, sliced into strips • 3 tablespoons Kikkoman soy sauce • Juice of 1 lime • 1 tablespoon sesame oil or 1 tsp toasted sesame oil • 1 red chilli, deseeded and very finely chopped • 2 tablespoons sunflower oil • 200g (7oz) mushrooms, sliced or left whole if small • 125g (4 1/2oz) tenderstem broccoli • 2 heads of baby pak choi, shredded • 75g (3oz) bean sprouts

Method:

1. In a dish, mix together the soy sauce, lime juice, sesame oil and chilli, add the steak and mix until they are well coated. Cover the dish with cling film and leave in the fridge to marinate for a few hours or overnight.
2. Heat 1 tablespoon of oil in a wok or large frying pan. Lift half the steak from the marinade and stir-fry over a high heat for 2 minutes until browned. Remove from the pan and set aside.
3. Add the rest of the steak to the pan, reserving the marinade, and stir-fry for 2 minutes. Remove and set aside.
4. Add the remaining oil to the pan and stir-fry the mushrooms for 2 minutes. Add the broccoli, stir-fry for 1 minute, then add the pak choi and bean sprouts and stir-fry for a further 1 minute. Return the steak to the pan, pour over the reserved marinade and toss everything together over the heat for 2 minutes until piping hot. Serve at once.


Marinated Lamb with Rosemary

Serves 2

Preparation: 15 minutes plus 30 minutes marinating

Ingredients:

For the marinade:

50ml Kikkoman Soy Sauce • Peel & juice of 1/2 lemon • Small handful fresh chopped rosemary • 1 finely chopped onion • 25ml olive oil

For the salad:

1 romaine lettuce • 50 g shaved parmesan • 1 ciabatta loaf, sliced and toasted • handful rocket

Method:

1. Combine the marinade ingredients and pour over the lamb. Leave to marinate for at least 30 minutes.
2. Drain and grill the meat for 3-6 minutes on each side, depending on the thickness and how pink you like it. Allow to rest before slicing.
3. Roughly tear the leaves and toss with the parmesan and toasted bread. Top with the sliced lamb and scatter over the rocket.


Fragrant Stuffed Sea Bass

Serves 2

Ingredients:

200g basmati rice • 1 tbsp groundnut oil • 1 red chilli, finely chopped • 4 spring onions, finely chopped • 2 tbsp Kikkoman Soy Sauce • 25g creamed coconut • 3 tbsp fresh coriander, chopped • Juice of 1 lime • 2 whole sea bass, gutted and cleaned

For the sauce:

1 tbsp sesame seeds • 1 red chilli • 4 tbsp Kikkoman Soy Sauce • 2 tbsp rice vinegar • 1 tbsp sesame oil • 1 tbsp groundnut oil • Finely grated zest and juice of 1 lime • 2cm piece fresh root ginger, peeled and finely grated

Method:

1. Preheat oven to 200ºC, 400ºF, Gas Mark 6. Cook rice following pack instructions. When cooked, refresh with cold water and drain.
2. Heat the oil in a large frying pan, add the chilli and spring onions and cook until softened. Add the cooked rice, soy sauce, creamed coconut, coriander and lime juice. Cook and stir for a minute until well combined.
3. Place the sea bass on a greased baking sheet. Cut three slits in the flesh of the fish and spoon the rice into the cavity. Cover with foil and cook for 15 minutes. Remove foil, and return to the oven for a further 15 minutes or until the flesh is cooked.
4. Once the fish is cooked remove from the oven and leave to rest for a couple of minutes.
5. Place the sesame seeds in a small pan and toast. Add the remaining ingredients and heat until just boiling. Pour the sauce over the fish.
6. Serve immediately with a selection of vegetables such as pak choi, green beans, and courgette and carrot ribbons.


Christmas Chestnut & Mushroom Pie

Serves: 6

Ingredients:

25g butter • 8 small shallots, peeled • 400g mixed chestnut and button mushrooms, wiped • 200g cooked chestnuts • 2 bay leaves and 1 sprig fresh thyme • 100ml red wine • Approx 100ml vegetable stock • 2 tsp Dijon mustard • 2-3tbsp Kikkoman Soy Sauce • fresh parsley, finely chopped • 150g fresh cranberries, thawed if frozen • 225g puff pastry, thawed if frozen • 1 egg, beaten

Method:

1. Pre-heat the oven to 200°C/400°F/Gas Mark 6. Melt the butter in a frying pan and sauté the shallots until lightly browned. Add the mushrooms and cook for a further 4-5 minutes.
2. Add the chestnuts, herbs and the red wine and enough vegetable stock to cover. Bring to the boil and simmer for 20-30 minutes to reduce the liquid a little.
3. Stir in the mustard, soy sauce and parsley. Cook for a further 5 minutes.
4. Spoon half the mixture into a 23cm deep pie dish. Top with the cranberries and spoon over the remaining chestnut and mushroom mix.
5. Roll out the pastry on a floured surface and place on top of filling. Brush with the beaten egg. Make three small slits and bake for about 25 minutes or until the pastry is golden brown. Serve with seasonal vegetables.


Stir-Fried Tenderstem® Broccoli

Serves: 4

Ingredients:

350g Tenderstem® broccoli • 2 cloves garlic, crushed • 25g ginger, peeled and cut into thin strips • 1 tbsp oyster sauce • 2 tbsp Kikkoman Soy Sauce • 2 tbsp Chinese wine • 2 tbsp oil

Method:

1. Separate the tips and the stems of the broccoli, cut each floret into two and slice each stem into two diagonal pieces.
2. Bring a small pot of water to the boil and blanch briefly for one minute. Rinse under a cold tap to retain its green colour.
3. Heat oil and fry garlic and ginger until golden brown. Add stalks first and stir-fry for one minute. Add add tips, soy sauce, oyster sauce and wine.
4. Stir rapidly for 2 minutes and serve.

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