Asian classics with stir-fries and soups
Five different Asian recipes made from the same core ingredients—chicken, vegetables, Kikkoman Soy Sauce and spices. The vegetables can be prepped and portioned out together, making it quick and easy to create meals that are fresh, varied and full of flavour.
Ingredients
Soy-glazed chicken and veg bake
Step 1
2 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 tbsp honey – 1 tbsp vegetable oil – 1.5 tsp grated ginger – 1 tbsp lemon juice – 400 g chicken breast fillet
Mix the Kikkoman Soy Sauce, honey, grated ginger, vegetable oil and lemon juice in a small bowl. Rub the chicken with the marinade and place it in an ovenproof dish.
Step 2
1 carrot – 0.5 broccoli head – 1 red pepper – 1 onion – 1 tbsp vegetable oil
Slice the carrot and onion, divide the broccoli into florets and cut the deseeded red pepper into 8 pieces. Toss the vegetables with the remaining vegetable oil and add to the dish with the chicken. Roast for 20–30 minutes at 180°C.
Tip
This marinated chicken also tastes great cold—ideal for wraps or salads.
Asian omelette with stir-fried vegetables
Step 1
1 onion – 1 carrot – 1 red pepper – 0.5 broccoli head – 1 tbsp vegetable oil – 0.5 tbsp Kikkoman Naturally Brewed Soy Sauce
Finely chop the onion, grate the carrot on a coarse grater, dice the red pepper, and break the broccoli into small florets. Stir-fry the vegetables in oil over high heat for 1 minute. Add the Kikkoman Soy Sauce and cook for another 2 minutes. Set aside to cool slightly.
Step 2
4 eggs – 1 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 tbsp chopped coriander – 1 tbsp butter
Crack 2 eggs into each of two bowls. Add ½ tbsp of Kikkoman Soy Sauce and ½ tbsp of chopped coriander to each, then whisk with a fork. Melt the butter in a pan and cook the omelettes using the prepared mixtures. Transfer to plates, fill with the vegetable mixture, roll up like a tortilla and serve.
Tip
For a fluffier, more filling omelette, add a splash of milk and a little flour to the eggs before frying.
Asian-style chicken, carrot and egg soup
Step 1
1 tbsp vegetable oil – 0.5 onion – 0.5 red chilli, finely chopped – 1 garlic clove, finely chopped – 0.5 tsp grated ginger – 150 g chicken breast fillet – 1 tbsp Kikkoman Naturally Brewed Soy Sauce
Chop the onion. Sauté the chopped onion, chilli, garlic and ginger in the vegetable oil. Add the sliced chicken breast and Kikkoman Soy Sauce. Stir-fry for 2 minutes, stirring constantly.
Step 2
1 carrot – 1 red pepper – 600 ml chicken stock or water
Add the chopped carrot and red pepper. Sauté for 1 more minute, then pour in the hot stock or water. Simmer over low heat for 15 minutes.
Step 3
1 egg – 2.5 tbsp wheat flour – 0.5 tbsp Kikkoman Naturally Brewed Soy Sauce
In a small bowl, whisk together the egg, flour, and Kikkoman Soy Sauce. Slowly pour the mixture into the simmering soup in a thin stream while stirring. Bring to a boil and serve.
Tip
Instead of the egg and flour mixture, you can use rice noodles or udon for a more filling soup. A splash of Kikkoman Sesame Oil added just before serving enhances the flavour of the broth.
Egg fried rice with chicken and vegetables
Step 1
2 tbsp Kikkoman Naturally Brewed Soy Sauce – 0.5 tbsp honey – 0.5 tsp grated ginger – 0.5 garlic clove, finely chopped – 200 g chicken fillet – 1 tbsp vegetable oil – 0.5 carrot – 0.5 red pepper – 0.5 broccoli head – 0.5 onion
Pour the Kikkoman Soy Sauce into a bowl, add the honey, chopped garlic and grated ginger. Mix well. Cut the chicken into cubes and toss it in the marinade. Sauté the chicken fillet in the vegetable oil for 3 minutes, then transfer it to a bowl. Slice the onion into cubes, carrot into matchsticks, the red pepper into strips, and divide the broccoli into florets. In the same pan, sauté the vegetables.
Step 2
100 g Cooked rice – 0.5 tsp turmeric – 1 egg – 1 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 tbsp chopped spring onion
Cook the rice according to the instructions on the packet. Add the rice, chicken, and turmeric to the pan and stir-fry until the rice is heated through. Crack in the egg and stir until it sets. Drizzle with the Kikkoman Soy Sauce and sprinkle with the chopped spring onion.
Tip
Day-old cooked rice works best for fried rice—it’s drier and fries up more easily.
Honey and soy chicken stir-fry with rice
Step 1
2 tbsp Kikkoman Naturally Brewed Soy Sauce – 0.5 tbsp honey – 0.5 tsp grated ginger – 0.5 garlic clove, finely chopped – 200 g chicken breast fillet
Pour the Kikkoman Soy Sauce into a bowl, add the honey, chopped garlic and grated ginger. Mix well. Cut the chicken into cubes and toss it in the marinade.
Step 2
100 g rice – 1 tbsp vegetable oil – 0.5 carrot – 0.5 broccoli head – 0.5 red pepper
Cook the rice according to the instructions on the packet. Slice the carrot into matchsticks, the red pepper into strips, and divide the broccoli into florets. Sauté the vegetables in the oil for 5 minutes.
Step 3
Add the marinated chicken to the sautéed vegetables and cook for 3 minutes until the chicken is cooked through. Serve with the cooked rice.
Tip
To save time, marinate the chicken the day before and keep it refrigerated. For a spicier version, add a little chilli or gochujang paste.
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