RECIPES
Rumaki Chicken with Maple Syrup and Tamari
Preparation Time: 20 min.
Cook Time: 30 min.
Calories: 80
Recommended Sauce:
TAMARI
Japanese Soy Sauce 450 mL
INGREDIENTS
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12 slices Bacon, low sodium
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0.4 kg (¾ lb.) Chicken breast, boneless, skinless and cut in cubes
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30 ml (1 tbsp) Akita Tamari sauce or Akita Soy Sauce, low sodium
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60 ml (¼ cup) Maple syrup
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60 ml (¼ cup) Akita Sweet chilli sauce
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15 ml (1 tbsp) Sesame seeds (optional)
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2 Green onions, finely sliced
PREPARATION
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Preheat oven to 350⁰F (175⁰C).
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In a frying pan, precook the bacon. Be careful not to overcook since you need to be able to wrap it around the chicken. When cooked, remove excess fat with a paper towel. Let cool.
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In a large bowl, mix together the Tamari sauce, Maple syrup and Sweet Chili sauce.
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Remove half of the marinade and reserve for later.
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Add the chicken to the other half of the marinade and mix to coat.
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Cut the bacon slices in two and wrap around the coated chicken cubes.
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Secure the bacon with a toothpick.
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Place chicken on a baking sheet and cook in the oven for 30 to 40 minutes, until the chicken and bacon are well done.
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In a saucepan, heat the reserved sauce and pour over the cooked chicken.
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Sprinkle with sesame seeds and sliced green onions.
Recommended Sauce:
TERIYAKI
Japanese Stir-Fry Sauce 355 mL
Beef Teriyaki
Preparation Time: 30 min.
Cook Time: 10 min.
Calories: 216
INGREDIENTS
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2 x 125 ml ( 2 x ½ cup) Akita Teriyaki Sauce
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450 g (1 lb) Fondue Beef, cut in strips
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45 ml (3 tbsp) Vegetable oil
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15 ml (1 tbsp) Sesame seeds (optional)
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1 small Red onion sliced
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1 medium size Red bell pepper sliced in strips
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1 medium size Green bell pepper sliced in strips
PREPARATION
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Pour 125 ml of Teriyaki sauce in a plastic bag, add the beef strips, close tightly and let marinate 2 to 4 hours in refrigerator.
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Remove beef from the plastic bag and drain. Discard marinade.
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While beef is draining, heat a wok or frying pan, add 15 ml of oil and stir fry the onions for 2 minutes.
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Add the pepper and cook for another 3 to 4 minutes.
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Remove the vegetables and keep aside for later.
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Using the same wok or frying pan, sauté the beef until cooked, in 2 batches, using 15 ml of oil for each batch.
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When the second batch is done, add the previously cooked vegetables, the sautéed beef and 125 ml of Akita Teriyaki sauce.
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Bring to a boil, reduce heat and let simmer for 3 minutes.
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Sprinkle with sesame seeds before serving.
Chicken Drumsticks with Sweet Chili Sauce
Preparation Time: 30 min.
Cook Time: 60 min.
Calories: 250
Recommended Sauce:
INGREDIENTS
-
8 Chicken drumsticks
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2 x 125 ml (2 x ½ cup) Akita Sweet Chili Sauce
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1 Green onion thinly sliced
PREPARATION
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Pour 125 ml of Akita Sweet Chili sauce in a plastic bag, add the drumsticks, seal closed and place in refrigerator to marinate 1 to 2 hours.
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Preheat oven at 400⁰F (205⁰C).
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Remove drumsticks from the bag and discard remaining marinade.
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Place drumsticks on a cooking sheet or in a baking dish and cook in the oven for 30 to 40 minutes or until chicken is thoroughly cooked through, turning once.
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Sprinkle with the green onions and serve with a side dish of Akita Sweet Chili sauce.
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Delicious with a crispy green salad or sweet potato fries.
SWEET CHILI
Thai Sauce
355 mL
Recommended Sauce:
GENERAL TAO
Chinese Sauce
355 mL
General Tao
Chicken
Preparation Time: 15 min.
Cook Time: 10 min.
Calories: 484
INGREDIENTS
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1 kg (2 lb) Skinless, boneless chicken cut in cubes
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125 ml (½ cup) Cornstarch
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125 ml (½ cup) Vegetable oil
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1 Red bell pepper cut in large pieces (optional)
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225 ml (1cup) Akita General Tao Sauce
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Green onion thinly sliced
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Sesame seeds (optional)
PREPARATION
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Pour oil in a wok or deep-frying pan and warm to medium heat. Cook red bell peppers until tender and remove.
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Dredge chicken in cornstarch and shake to remove excess.
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Using the same oil, heat up to med, med-high. Cook chicken in small batches, until golden brown (approximately 2 to 3 minutes).
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Place cooked chicken on paper towels to remove excess oil.
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Carefully remove remaining hot oil from pan and dispose in a safe manner.
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Using the same pan, pour in Akita General Tao sauce, add the red bell peppers and cooked chicken. Bring to a simmer and cook for 5 minutes.
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Sprinkle with green onions and serve with rice or a green salad.