Der Beitrag Chicken teriyaki with jasberry rice and pepper mix erschien zuerst auf kitchensplace.
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Do you already know Jasberry Reis? This is purple rice from Thailand, which is already being traded as a new superfood. The antioxidant capacity of jasberry rice is so high that it can not only compete with popular superfoods, but even surpass them. The value is three times as high as that of blueberries and four times as high as that of goji berries. And the best thing about it: It also tastes delicious. I combined this superfood rice with a tender chicken teriyaki and a colorful paprika mix with sesame oil and sesame seeds. You can find out more about Jasberry here .
If you feel like more dishes with meat, have a look here around.
Nutritional information per serving or Chicken Teriyaki:
Calories: 574 – Protein: 48g – Fat: 12g – 68g
Chicken Teriyaki with Rice and Paprika Mix
Ingredients
- 150g jasberry rice
- 300g chicken fillet
- 3 colorful bell peppers
- 1 red onion
- 2 cloves garlic
- 70ml soy sauce
- 2-3 tsp honey
- 1 tbsp sesame oil
- sesame seeds
- salt and pepper
Directions
- Step 1 Simmer the rice in about 500ml of salted water for about 25 minutes
- Step 2 Cut the bell bell pepper and onion into fine strips and sauté in a pan with a little sesame oil. Season with salt and pepper.
- Step 3 Meanwhile, cut the chicken fillet into fine pieces and sauté in some sesame oil in another pan. Also season with salt and pepper
- Step 4 finely chop the garlic and mix together with honey and soy sauce in a bowl. Then pour the marinade over the pieces of meat and mix. Sauté briefly.
- Step 5 Drain the rice if there is still water in the pot. Then serve everything together and sprinkle with sesame seeds.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Chicken teriyaki with jasberry rice and pepper mix erschien zuerst auf kitchensplace.
]]>Der Beitrag Asian noodles with chicken erschien zuerst auf kitchensplace.
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Most people are probably familiar with fried Asian noodles from the cardboard box. This also includes a proper street stall, wooden sticks and lots of fat. Because I really like to eat fried Asian noodles, but often do without them because of the fatty matter, I have now created my own recipe. My recipe is fresh, delicious and low in calories. You won’t find any additives here.
For my fried Asian noodles you only need Asian Mie noodles (even available from me in the supermarket), some chicken fillet, an organic egg, garlic, carrot, spring onion and sprouts as well as linseed oil and soy sauce. Then add salt and pepper as needed. And the recipe is just as simple: cut the carrot into fine sticks, separate the chicken into bite-sized pieces and cut the spring onions into rings. First, some oil is heated in a deep pan and the carrot sticks are fried with the chicken in them. There is also a pressed clove of garlic. The Mie noodles simply have to be briefly placed in hot water to cook. Then put them in the pan with the spring onions and the sprouts. Finally, all you have to do is toss the oil and soy sauce with the noodles and add salt and pepper to taste.
If you feel like reading more Asian recipes, have a look here around.
Nutritional Information per serving
Calories: 485 – Protein: 25g – Fat: 23g – Carbs: 45g
Asian Noodles with Chicken
Ingredients
- 100g Mie noodles
- 120g chicken inner fillet
- 30g mung bean sprouts
- 1 garlic clove
- 1 carrot
- 1 egg
- 3 spring onions
- 2 tablespoons linseed oil (optional sesame oil)
- 2 tablespoons soy sauce
- salt, pepper
Directions
- Step 1 Put the Mie noodles in hot water and let them stand for 5 minutes. Meanwhile, chop a clove of garlic, cut the carrot into thin sticks, cut the chicken into bite-sized pieces and slice the spring onion into rings.
- Step 2 Heat a deep pan with a little oil. Sauté the garlic, carrots and chicken in it, one by one. Season with salt and pepper. Drain the pasta and add it to the pan. Beat an egg and mix it with the contents of the pan
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Step 3
Add the spring onion and the sprouts. Drizzle everything with 2 tablespoons each of flax oil and soy sauce and mix well. Serve with extra soy sauce.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Asian noodles with chicken erschien zuerst auf kitchensplace.
]]>Der Beitrag Chicken and pineapple curry with carrots and snow peas erschien zuerst auf kitchensplace.
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This chicken and pineapple curry is prepared with a light coconut milk and a vegetable garnish made from snow peas and carrots. A rice side dish is ideal for this, but alternatively this curry can also be consumed on its own or with a little bread.
The combination of chicken and pineapple with coconut milk gives the curry a great combination of flavors. My chicken curry is spicy, but not too hot and just refreshing. You can of course vary it with other vegetables (e.g. peas or zucchini). Overall, this curry is a great dish for anyone who likes the combination of curry and coconut.
Maybe you fancy a vegetarian curry with sweet potatoes and chickpeas? You can find the recipe for this here .
Nutritional Information per serving
Calories: 551 – Protein: 40g – Fat: 15g – Carbs: 64g
Chicken-Pineapple Curry
Ingredients
- 400g chicken fillet
- 150g jasmine rice
- 500ml water
- 10g butter
- 3 carrots
- 1 can coconut milk, low fat
- 1 can pineapple, chopped
- 150g sugar snap peas
- 3 tbsp tomato paste
- 1 tsp curry, 1 tsp turmeric, 1 tsp paprika powder
- 1/2 tsp garlic powder, 1/2 tsp coriander
- 1/2 lemon
- salt, pepper
Directions
- Step 1 Cut the chicken fillet into pieces and sear in the butter in a saucepan. Season with salt and pepper. Then remove and set aside. Cook the rice according to package instructions
- Step 2 Peel the carrots and cut them into small slices, then boil them in the broth of the chicken with 500ml of water and let the water reduce. Deglaze with coconut milk and stir in tomato paste
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Step 3
Wash the sugar snap peas and stir in along with the pineapple chunks. Add curry, turmeric, coriander and paprika powder. Finally, stir in the chicken. Add the juice of half a lemon and season everything with salt and pepper.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Chicken and pineapple curry with carrots and snow peas erschien zuerst auf kitchensplace.
]]>Der Beitrag Chicken legs oven baked with carrots and tomatoes erschien zuerst auf kitchensplace.
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Crispy-sweet chicken legs with a fine honey marinade and fresh herbs are a real poem from the oven. There is also a simple and tasty vegetable side dish made from carrots and red and yellow cocktail tomatoes. The decisive factor in this dish is the addition of fresh rosemary, which on the one hand gives off roasted fine aromas to the components of this dish and on the other hand provides the fresh finishing touch.
This dish is simply prepared on a tray in the oven. For this purpose, the chicken legs are first placed in a marinade made from honey, oil, garlic and spices, so that they are then cooked tasty and juicy in the oven. In just an hour, you can conjure up a delicious oven dish with tender chicken legs, which are an absolute taste experience.
For more recipe ideas just have a look at mine Recipe collection around.
Nutritional Information per serving
Calories: 445 – Protein: 43g – Fat: 25g – Carbs: 12g
Chicken Legs oven baked with Carrots and roasted Tomatoes
Ingredients
- 6 chicken legs
- 4 carrots
- 600g cocktail tomatoes (red and yellow)
- 3 tbsp olive oil
- 1 tsp honey
- 3-4 cloves garlic
- salt, bell pepper, paprika powder, curry powder
- 4 sprigs rosemary
Directions
- Step 1 For the marinade, mix olive oil with honey and the spices. Squeeze 1 clove of garlic and stir in as well
- Step 2 add 2 sprigs of rosemary. Then put the chicken legs in the marinade for at least 30 minutes
- Step 3 Peel the carrots and cut them into thin slices. Then lay them out on a baking sheet and sprinkle with salt and pepper. Place the chicken legs on top of the carrots and roughly spread the remaining marinade. Spread the rosemary and garlic cloves on the tray as well
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Step 4
Put the tray in the oven at 200 degrees convection for 20 minutes. Then spread the tomatoes on the tray and bake for another 20 minutes at 180 degrees.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Chicken legs oven baked with carrots and tomatoes erschien zuerst auf kitchensplace.
]]>Der Beitrag Sesame chicken skewers with peanut sauce and rice erschien zuerst auf kitchensplace.
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Peanut sauce, sesame chicken skewers and rice – that sounds just delicious and harmonious, doesn’t it? And the best part: this serving has just 480 calories. Some people can even strike twice! But now to the recipe. You need the following ingredients for two servings:
- 400g chicken fillet
- 100g rice (variety of choice)
- 2 tbsp sesame seeds
- 3 tbsp peanut butter
- 1 tbsp yogurt
- 1 dash of lemon juice
- 100ml water
- 5g butter
- Salt pepper
First you cut the chicken fillets into fine bite-sized pieces. Then you boil the rice in salted water while frying the meat in a pan with a little butter so that it is still tender and juicy. To do this, I recommend searing them in the pan at a high temperature at the beginning and then allowing them to steep at a low temperature. Season with salt and pepper. The butter will make the meat particularly aromatic and the sesame will stick to the meat afterwards.
While the meat is cooking on a low setting, you take care of the peanut sauce: Simply mix peanut butter with yogurt, water and lemon juice in a saucepan and heat carefully. Then you take the meat out of the pan, skewer it and turn it in sesame seeds. All the ingredients are ready and you can prepare your dishes. Bon Appetit!
PS If you like, you can decorate the chicken skewers with a little coriander or parsley.
Nutritional Information per serving of Sesame Chicken Skewers
Calories: 480 – Protein: 52g – Fat: 11g – Carbs: 44g
Sesame chicken skewers with peanut sauce and rice
Ingredients
- 400g chicken fillet
- 100g rice (variety of choice)
- 2 tbsp sesame seeds
- 3 tbsp peanut butter
- 1 tbsp yogurt
- 1 dash lemon juice
- 100ml water
- 5g butter
- salt, pepper
Directions
- Step 1 Cook the rice in salted water
- Step 2 Cut the chicken fillets into bite-sized pieces. Butter and heat a frying pan and fry the chicken fillets in it. Season with salt and pepper.
- Step 3 In a small saucepan, mix peanut butter with water and yogurt and heat. Add as much water until the desired consistency is reached. Season to taste with lemon juice.
- Step 4 Drain and salt the rice. Remove the chicken fillets from the pan when they are still tender and skewer them. Then sprinkle with sesame seeds.
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Step 5
Arrange everything, cover the skewers with peanut sauce and optionally sprinkle with any herbs.
If you like you can find my Pinterest here or you can pin the following picture directly to your Pinterest.
Der Beitrag Sesame chicken skewers with peanut sauce and rice erschien zuerst auf kitchensplace.
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