Asian Kale Slaw with Grilled Chicken
INGREDIENTS
For Dressing:
¼ cup Kikkoman® Soy Sauce
¼ cup Kikkoman® Rice Vinegar
¼ cup chopped green onions, green and white parts
2 Tbsp canola oil
2 Tbsp Kikkoman® Sesame Oil
1 Tbsp grated fresh ginger
1 Tbsp agave or honey
For Salad:
½ cup grated carrots, (1 medium carrot)
½ cup roasted peanuts
½ cup edamame (optional)
3 chopped green onions, green and white parts
2 (9 oz) boneless skinless chicken breasts
1 medium bunch of Kale, halve leaves lengthwise and thinly slice crosswise
1 yellow or red bell pepper, cut in narrow strips
For Marinade:
¼ cup Kikkoman® Soy Sauce
1 clove of garlic, smashed
INSTRUCTIONS
For the marinade: In a gallon size ziploc bag add Kikkoman® Soy Sauce, smashed garlic and chicken breasts. Seal bag and rub marinade over chicken, then transfer chicken to refrigerator and let rest at least 30 minutes, or up to 1 day.
For Dressing: In a mixing bowl (or 2-cup liquid measuring cup), whisk together Kikkoman® Soy Sauce, ginger, canola oil, and Kikkoman® Sesame Oil. Add Kikkoman® Rice Vinegar and ¼ cup chopped green onions to the mixture and whisk to blend. Set aside (chill in refrigerator if marinating chicken longer than 1 hour).
For the salad: Heat a grill or grill pan on stovetop over medium-high heat. Brush grill lightly with canola or vegetable oil, then place marinated chicken on grill and cook, about 4 minutes per side, or until chicken has cooked through (it should register to 165°F in center of chicken when tested with a meat thermometer). Transfer to a cutting board and let rest 10 minutes. Then, cut chicken crosswise into strips about ¼ -inch thick.
To assemble salad: In a large bowl toss together kale, carrots, pepper, 3 chopped green onions, and edamame with enough dressing to coat salad. Sprinkle top with peanuts and serve topped with sliced chicken.
For Dressing: In a mixing bowl (or 2-cup liquid measuring cup), whisk together Kikkoman® Soy Sauce, ginger, canola oil, and Kikkoman® Sesame Oil. Add Kikkoman® Rice Vinegar and ¼ cup chopped green onions to the mixture and whisk to blend. Set aside (chill in refrigerator if marinating chicken longer than 1 hour).
For the salad: Heat a grill or grill pan on stovetop over medium-high heat. Brush grill lightly with canola or vegetable oil, then place marinated chicken on grill and cook, about 4 minutes per side, or until chicken has cooked through (it should register to 165°F in center of chicken when tested with a meat thermometer). Transfer to a cutting board and let rest 10 minutes. Then, cut chicken crosswise into strips about ¼ -inch thick.
To assemble salad: In a large bowl toss together kale, carrots, pepper, 3 chopped green onions, and edamame with enough dressing to coat salad. Sprinkle top with peanuts and serve topped with sliced chicken.
Teriyaki Chicken with Noodles
INGREDIENTS
For Chicken:
1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch chunks
⅔ cup Kikkoman® Teriyaki Marinade & Sauce
¼ cup Kikkoman® Teriyaki Takumi, Original
2 Tbsp canola oil
2 cloves garlic, crushed
For Noodles:
¼ cup Kikkoman® Soy Sauce
3 Tbsp Kikkoman® Sesame Oil
2 Tbsp agave or honey
2 Tbsp toasted sesame seeds
1 Tbsp canola oil
1 Tbsp Kikkoman® Rice Vinegar
2-3 chopped green onions, green and white parts
1 package udon noodles
1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch chunks
⅔ cup Kikkoman® Teriyaki Marinade & Sauce
¼ cup Kikkoman® Teriyaki Takumi, Original
2 Tbsp canola oil
2 cloves garlic, crushed
For Noodles:
¼ cup Kikkoman® Soy Sauce
3 Tbsp Kikkoman® Sesame Oil
2 Tbsp agave or honey
2 Tbsp toasted sesame seeds
1 Tbsp canola oil
1 Tbsp Kikkoman® Rice Vinegar
2-3 chopped green onions, green and white parts
1 package udon noodles
INSTRUCTIONS
In a large ziploc bag add chicken, Kikkoman® Teriyaki Marinade & Sauce and garlic. Seal and let marinate in refrigerator for 20-30 minutes. In a large bowl mix together Kikkoman® Soy Sauce, canola oil, Kikkoman® Sesame Oil, Kikkoman® Rice Vinegar, and agave. Set aside. In a large pot of boiling water, cook udon noodles according to package directions. Let cool slightly and then add to the bowl with sauce. Add green onions and sesame seeds, toss together. Heat canola oil in a large skillet over medium heat. Add chicken and cook until golden brown and cooked through, about 5-6 minutes. Before taking it off the heat add the Kikkoman® Teriyaki Takumi Original Sauce, let cook for 1 minute longer and remove from heat. Serve noodles topped with the chicken and garnished with more sesame seeds and green onion, if desired.
INGREDIENTS
¼ cup raw almonds
¼ cup raw cashews
¼ cup raw pecans
¼ cup raw walnuts
2 tbsp Kikkoman® Soy Sauce
2 tbsp honey (or agave if you prefer)
1 tbsp sunflower oil
½ tsp Chinese five spice
¼ tsp salt
¼ tsp cayenne for heat (optional)
INSTRUCTIONS
¼ cup raw cashews
¼ cup raw pecans
¼ cup raw walnuts
2 tbsp Kikkoman® Soy Sauce
2 tbsp honey (or agave if you prefer)
1 tbsp sunflower oil
½ tsp Chinese five spice
¼ tsp salt
¼ tsp cayenne for heat (optional)
INSTRUCTIONS
Preheat your oven to 300°F. In a medium size bowl, mix together the Kikkoman® Soy Sauce, sunflower oil, honey and seasonings. Toss with the nuts until they are well coated. Spread the mixed nuts onto a parchment lined baking sheet – the kind with sides– in a single layer. Using the parchment paper or a silpat helps keep the nuts from over-toasting and it makes clean up really easy. You can skip this if you want, but it does help. Toast the nuts in your oven until the delicious smell is unbearable and they are a deep mahogany brown, about 15 minutes. Make sure to stir them every 5 minutes to prevent burning. Allow to cool completely before storing, or start eating right away, if you’re so inclined. These taste great warm too. Just make sure to let them cool enough that you don't burn your mouth, I've made that mistake! Keep them for about a week on the counter or longer when stored in a tightly sealed container in the freezer.
Soy Ginger Pork Chops
Soy Ginger Pork Chops
INGREDIENTS
¼ cup Kikkoman® Soy Sauce
2 tablespoons honey (or agave)
2 tablespoons sunflower oil
2 teaspoons Kikkoman® Sesame Oil
2 teaspoons fresh ginger, grated
4 thin cut pork chops
2 cloves garlic, smashed
INSTRUCTIONS
In a medium size bowl whisk together Kikkoman® Soy Sauce, honey, garlic, ginger, and Kikkoman® Sesame Oil. Pour most of the marinade over the pork chops, and allow to sit for 1 hour. Reserve 3 Tablespoons of marinade for cooking later. Heat oil in a large skillet over medium-high heat; add pork chops to skillet, discard the marinade left in the bowl. Cook chops until browned on one side, about 6 minutes. Turn the chops over and add the reserved marinade to the pan. Cook for 6 more minutes, or until the pork reaches an internal temperature of 160°F . Allow to rest for a few minutes before serving.
¼ cup Kikkoman® Soy Sauce
2 tablespoons honey (or agave)
2 tablespoons sunflower oil
2 teaspoons Kikkoman® Sesame Oil
2 teaspoons fresh ginger, grated
4 thin cut pork chops
2 cloves garlic, smashed
INSTRUCTIONS
In a medium size bowl whisk together Kikkoman® Soy Sauce, honey, garlic, ginger, and Kikkoman® Sesame Oil. Pour most of the marinade over the pork chops, and allow to sit for 1 hour. Reserve 3 Tablespoons of marinade for cooking later. Heat oil in a large skillet over medium-high heat; add pork chops to skillet, discard the marinade left in the bowl. Cook chops until browned on one side, about 6 minutes. Turn the chops over and add the reserved marinade to the pan. Cook for 6 more minutes, or until the pork reaches an internal temperature of 160°F . Allow to rest for a few minutes before serving.
