Just recently I made a fantastic recipe for Glazed Soy Ginger Chicken Thighs. And I love a lot of recipes with those flavours, so it got things moving for this super tasty recipe. This is another pretty easy recipe that requires very little hands on time. It’s a wonderful weeknight dinner that you’ll love to make on repeat.

What is This Pork Tenderloin Dish Like

• Difficulty – This recipe isn’t difficult to make and isn’t overly time consuming. There are three parts though. The pork is seared on the stove, then finished in the oven. And the sauce is made in a separate saucepan.
• Taste – This tenderloin is so tender and flavoursome. It has a brown crust from searing on the stove and a fantastic sauce made from soy sauce, honey and brown sugar.
• Serving – As a main course, this pork dish, serves 4 people. These are not big servings. These are the type of servings that you would have alongside some rice and vegetables. You can adjust serving size in the recipe card at the end of the post.

Ingredients

• Pork tenderloin – I used a one pound (500 gram) pork tenderloin for this recipe.
• Olive oil – Olive oil is used to sear the pork on the stovetop.
• Salt – Regular table salt is used to season the pork.
• Black pepper – Fresh ground black pepper works great for seasoning the pork.
• Fresh garlic – I used a few fresh minced garlic cloves to rub over pork to add extra flavour.
• Soy sauce – Any brand of soy sauce will work for this recipe. The soy sauce is used to make the sauce as well a small amount to pour over the pork before roasting in the oven.
• Honey – Any kind of honey will work. I used liquid honey.
• Brown sugar – Just a tablespoon of brown sugar is used to sweeten the sauce.
• Cornstarch – Cornstarch is a thickening agent and is used to thicken the sauce.
• Water – Water is added to the sauce as well as just one tablespoon to the cornstarch to make a paste to thicken the sauce.
• Sesame seeds – I opted to garnish the dish with sesame seeds.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Preheat oven – Preheat oven to 375 degrees F/190 degrees C. Have a rimmed baking pan ready and set aside.
2. Season and sear the pork – Season both sides of the pork tenderloin with salt, pepper and rub over the minced garlic. Heat the olive oil in a large skillet set over high heat. Place the pork in the hot skillet and brown each side for about 2 minutes.
3. Roast the pork – Remove from skillet and place on a large sheet of aluminium foil. Drizzle over the honey and two tablespoons of the soy sauce. Fold over the foil wrap and make sure it’s sealed. Place in the baking pan and cook in the oven for about 30 minutes. Remove from oven and set aside to rest for 5 minutes.
4. Make the sauce – In a small saucepan set over medium heat, add the soy sauce, 1/2 cup/118 ml of the water and brown sugar. Bring to a boil and add the pan juices from the pork. Combine the cornstarch with the remaining tablespoon of water and stir to combine. Pour this into the sauce and whisk until it thickens. Remove from heat.
5. Serve – Slice the pork into 1/4 inch slices. Serve topped with the sauce and sesame seeds.

Recipe Tips

• Time saving – Make the sauce while the pork is cooking in the oven. Although you use the pan drippings from the pork to add to the sauce, you can do this after the sauce is made no problem at all.
• Serve as soon as it’s cooked – This dish is best served fresh. Although you can cook the sauce before hand, cook the pork just before serving. It will have a tendency to dry out when reheated.

Substitutions

• Pork tenderloin – You can switch up this recipe using pork medallions, pork chops or you can even make pork meatballs.

Serving

There are so many options! It would go great with the Sauteed Wild Asparagus Couscous, Crispy Oven Roasted Baby Parmesan Potatoes, or even the Sheet Pan Vegetables. They are all great fresh options. And don’t forget you can check out the Side Dishes Section for many more recipes!

Frequently Asked Questions

Pork Medallions with Balsamic Honey Glaze

Delicious and tender Pork Medallions with Balsamic Honey Glaze. An impressive yet easy stove top dinner using minimal ingredients that is great for a date night in!

Check out this recipe

Glazed Soy Ginger Chicken Thighs

I absolutely love making easy and flavourful dinners. And This Glazed Soy Ginger Chicken Thighs recipe brings a whole lot of flavour and doesn't require too many ingredients or take a whole lot of time. Just make rice on the side and steam some fresh vegetables for a complete meal!

Check out this recipe

Teriyaki Beef Meatballs

Delicious and tender Teriyaki Beef Meatballs. Your perfect weeknight dinner served alongside some Garlic Butter Drizzled Carrots and fluffy Basmati Rice.

Check out this recipe

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Soy Glazed Pork Tenderloin

Soy Glazed Pork Tenderloin is a delicious dish made in under an hour and is great for family dinners or weekend entertaining. Serve it up over fluffy white rice with some steamed vegetables on the side for a complete dinner.

Prep Time10 minutes mins

Cook Time35 minutes mins

Total Time45 minutes mins

Course: Main Course

Cuisine: Asian

Keyword: easy meals, pork tenderloin, stove top dinners

Servings: 4 servings

Calories: 290kcal

Author: Julia Pinney

Ingredients

• 1 lb pork tenderloin
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cloves fresh garlic minced
• 1/2 cup soy sauce + 2 tablespoons divided
• 2 tablespoons honey
• 1 tablespoon brown sugar
• 1 tablespoon cornstarch
• 1/2 cup water + 1 tablespoon divided
• 2 tablespoons sesame seeds for garnish

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F/190 degrees C. Have a rimmed baking pan ready and set aside.
• Season both sides of the pork tenderloin with salt, pepper and rub over the minced garlic. Heat the olive oil in a large skillet set over high heat. Place the pork in the hot skillet and brown each side for about 2 minutes.
• Remove from skillet and place on a large sheet of aluminium foil. Drizzle over the honey and two tablespoons of the soy sauce. Fold over the foil wrap and make sure it's sealed. Place in the baking pan and cook in the oven for about 30 minutes. Remove from oven and set aside to rest for 5 minutes.
• In a small saucepan set over medium heat, add the soy sauce, 1/2 cup/118 ml of the water and brown sugar. Bring to a boil and add the pan juices from the pork. Combine the cornstarch with the remaining tablespoon of water and stir to combine. Pour this into the sauce and whisk until it thickens. Remove from heat.
• Slice the pork into 1/4 inch slices. Serve topped with the sauce and sesame seeds.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Soy Glazed Pork Tenderloin

Amount Per Serving (1 serving)

Calories 290 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 3g19%

Trans Fat 0.04g

Polyunsaturated Fat 2g

Monounsaturated Fat 7g

Cholesterol 74mg25%

Sodium 2264mg98%

Potassium 539mg15%

Carbohydrates 16g5%

Fiber 1g4%

Sugar 12g13%

Protein 27g54%

Vitamin A 4IU0%

Vitamin C 0.1mg0%

Calcium 57mg6%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

The post Soy Glazed Pork Tenderloin appeared first on Julia's Cuisine.

Yes friends, I’m bringing you another Chicken recipe! It’s family friendly, budget friendly and everyone at our place eats it…lol. You can search all 150+ Chicken Recipes on the blog! What’s your go to meal at your place?

This is a great chicken dish that cooks quickly, uses basic ingredients and tastes great! Take a look and see if you’d like to give it a try soon.

What is This Chicken Dish Like

• Difficulty – This recipe is pretty easy and does’t require too many ingredients. There is a recipe tip section about cooking the chicken without burning. Take a look at that below to ensure you get your dish just right!
• Taste – If you’re a fan of garlic, ginger and soy, this is a dish you will love. The chicken is very tender with a slightly crisp coating. This isn’t a saucy dish, but the chicken does have a glaze that adds a great flavour.
• Serving – This recipe makes 4 smaller servings. You can easily adjust the serving size in the recipe card at the end of the post.

Ingredients

• Chicken thigh cutlets – For this dish, I used chicken thigh cutlets. They had no bones or skin and were about 1 inch in thickness. They worked perfect for this recipe because they cook quickly on the stove top and stay tender and juicy.
• Salt – I used a small amount regular salt to season the chicken.
• Cornstarch – I used cornstarch (cornflour) to dredge the chicken. This will help give it a crispy exterior as well as thicken the glaze.
• Butter – I used butter to cook the chicken in a skillet. I love the flavour it fave the chicken.
• To make the glaze – The glaze is made by using fresh garlic, fresh ginger, soy sauce, water and brown sugar. These ingredients make a rich and flavourful glaze that is a little sweet and sour.
• Sesame seeds – I like to garnish dishes for a little freshness and contrast. I chose sesame seeds for this dish and they went really well. You can use toasted or plain sesame seeds.

NOTE, The full recipe and instructions can be found in the recipe card at the end of the post.

Instructions

1. Season chicken – Season the chicken with salt on both sides. Then dredge in the cornflour and set aside.
2. Heat skillet – Heat a large skillet over medium to high heat and add the butter. Allow the butter to come to a sizzle, about 2- 3 minutes.
3. Brown chicken – Add all the chicken to the pan and cook for about 5 minutes. Turn the chicken over and cook for a further 5 minutes. Remove chicken from the pan and set aside.
4. Make sauce – In the same pan set over medium heat, add the garlic and ginger. Stir well and cook for about 1 -2 minutes. Whisk in the soy sauce, water and brown sugar. Cook for about 1 minute.
5. Finish cooking chicken – Add the chicken back to the pan with the sauce. Reduce heat to low, cover and cook for a further 5 minutes.
6. Serve – Top with sesame seeds and serve chicken sliced over fluffy rice if desired.

Recipe Tips

• Make sure chicken is even thickness – To ensure even cooking, make sure your chicken is even thickness, about 1 inch is great. If it’s thicker than this or uneven, just lay parchment paper over the chicken and pound it down to about 1 inch.
• Use a heavy bottomed skillet/frying pan – Okay, it’s important to use a heavy bottomed pan for this dish. You want to heat the pan to really hot before adding the chicken and better quality pans hold their heat better and more evenly. Otherwise, you risk burning the chicken before it cooks through.
• Double the glaze if you would like it more saucy – This recipe isn’t served with a sauce but it does have a glaze. The chicken is added back to the glaze to finish cooking and absorbs the liquid. Therefore there isn’t really a sauce to pour over rice. You can make more by doubling the recipe.

Substitutions

• Chicken thigh cutlets – Alternatively, you could use chicken tenders, chicken cutlets or chicken breast. They will all work but cooking times may vary a little. Avoid using big chicken thighs as the cooking time will be too long.
• Sesame seeds – You could opt out of the sesame seeds if you prefer. For a touch of freshness, cilantro or scallions would work great to finishing off the dish.

Serving

This is a versatile dish and you can serve it with any of our favorite side dishes or salads. Here are a few that we think would go great with this chicken dish!

• Garlic Sauteed Green Beans
• Honey Garlic Butter Drizzled Carrots
• Butter Sauteed Broccoli and Carrots
• Mushroom and Leek Wild Rice
• Spiced Roasted Potatoes

Frequently Asked Questions

Chicken & Broccoli Stir Fry

Get dinner on the table in under 30 minutes with this Chicken & Broccoli Stir Fry. Tender pieces of marinaded chicken with crisp broccoli and onions in a rich soy sauce.

Check out this recipe

Soy & Ginger Tuna Steaks with Fresh Avocado

Dinner for two anyone? Why yes please. Get this delicious Soy & Ginger Tuna Steaks with Fresh Avocado on your plate in no time at all. Using fresh tuna steaks and a few simple ingredients, you can feel like your very own master chef in your own kitchen!

Check out this recipe

Pork Medallions with Balsamic Honey Glaze

Delicious and tender Pork Medallions with Balsamic Honey Glaze. An impressive yet easy stove top dinner using minimal ingredients that is great for a date night in!

Check out this recipe

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Glazed Soy Ginger Chicken Thighs

I absolutely love making easy and flavourful dinners. And This Glazed Soy Ginger Chicken Thighs recipe brings a whole lot of flavour and doesn't require too many ingredients or take a whole lot of time. Just make rice on the side and steam some fresh vegetables for a complete meal!

Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

Course: Main Course

Cuisine: North American

Keyword: chicken dinner, easy recipes, stove top dinners

Servings: 4 servings

Calories: 379kcal

Author: Julia Pinney

Ingredients

• 1 lb chicken thigh cutlets boneless and skinless
• 1 teaspoon salt
• 1/3 cup cornflour (cornstarch)
• 2 tablespoons butter
• 2 cloves garlic minced
• 1 inch piece ginger peeled and finely grated
• 1/3 cup soy sauce
• 1/4 cup water
• 2 tablespoons brown sugar
• 1 tablespoon sesame seeds

US Customary – Metric

Instructions

• Season the chicken with salt on both sides. Then dredge in the cornflour and set aside.
• Heat a large skillet over medium to high heat and add the butter. Allow the butter to come to a sizzle, about 2- 3 minutes.
• Add all the chicken to the pan and cook for about 5 minutes. Turn the chicken over and cook for a further 5 minutes. Remove chicken from the pan and set aside.
• In the same pan set over medium heat, add the garlic and ginger. Stir well and cook for about 1 -2 minutes. Whisk in the soy sauce, water and brown sugar. Cook for about 1 minute.
• Add the chicken back to the pan with the sauce. Reduce heat to low, cover and cook for a further 5 minutes.
• Top with sesame seeds and serve chicken sliced over fluffy rice if desired.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Glazed Soy Ginger Chicken Thighs

Amount Per Serving (1 serving)

Calories 379 Calories from Fat 225

% Daily Value*

Fat 25g38%

Saturated Fat 9g56%

Trans Fat 0.3g

Polyunsaturated Fat 4g

Monounsaturated Fat 9g

Cholesterol 126mg42%

Sodium 2049mg89%

Potassium 302mg9%

Carbohydrates 18g6%

Fiber 0.3g1%

Sugar 6g7%

Protein 21g42%

Vitamin A 264IU5%

Vitamin C 1mg1%

Calcium 24mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By and Hope To See You Soon!

The post Glazed Soy Ginger Chicken Thighs appeared first on Julia's Cuisine.

If you make one thing this week, make these meatballs! My son has now put these meatballs at the top of his list for favourite dinners! However, Chicken Stroganoff still holds the number one spot for him though. I don’t make meatballs often and usually I make Turkey Meatballs in Marinara as the whole family enjoy those. But after posting a recipe for Oven Baked Teriyaki Chicken Thighs just recently, I thought that sauce would go great with meatballs. I was right!

What Are These Meatballs Like

• Difficulty – These meatballs are easy to make but I’d rate the recipe as medium difficulty. they take a little time between making the sauce and putting together the meatballs. It’s also important to follow instructions carefully to achieve tender meatballs.
• Taste – The flavour and texture of these meatballs are both amazing. They are sweet and salty, a browned exterior and so soft and melt in your mouth on the inside. These are very soft in texture and most likely will be fork tender and almost fall apart when touched.
• Serving – This recipe serves four adults and goes fantastic with fluffy Basmati rice.

Ingredients

For the Teriyaki Sauce

• Soy sauce – I used dark soy sauce.
• Brown sugar – Adds sweetness to the sauce.
• Honey – Helps will sweetness, flavour and texture.
• Garlic – Minced garlic cloves.
• Ginger – Fresh ginger root
• Corn flour – Used to thicken the sauce.
• Water – is used for making the sauce.

For the Meatballs

• Ground beef – I used regular ground beef.
• Bread crumbs – For these meatballs, I used panko meatballs.
• Milk – Just regular or semi skimmed milk.
• Onion – I used a white onion
• Garlic – Fresh minced garlic
• Chili flakes – Add a little heat and flavour.
• Salt – Enhances flavour in the meatballs.
• Black pepper – Adds a little seasoning and flavour.
• Olive oil – Is used for cooking the meatballs.
• Sesame seeds – I garnished the meatballs with sesame seeds.

REMEMBER, The full recipe and instructions can be found at the end of the post in the recipe card.

Instructions

Make the Teriyaki Sauce

1. Make cornflour mixture – In a small glass, combine the two tablespoons of cornflour with about 2-3 tablespoons of the water. Stir well to combine and set aside.
2. Combine ingredients and make sauce – In a small saucepan set over medium heat, add the soy sauce, brown sugar, honey, garlic and ginger. Stir well and bring to a gentle simmer for about 2 minutes. Add all the water and bring to a boil. Pour in the cornflour mixture and stir until it thickens, about one minute. Turn off the heat and set aside.

Make the Meatballs

1. Cook onions – In a small skillet, add one tablespoon of the olive oil and heat for about 30 seconds. Add the finely chopped onion, garlic and dried chili flakes. Stir around and cook until the onions are softened and golden, about 5 minutes. Remove from heat and leave to cool.
2. Make bread crumb mixture – In a small bowl, combine the milk with the bread crumbs. Stir to combine and set aside.
3. Make meatball mixture – In a large bowl, combine the ground beef, bread crumb mixture, cooked onions, salt and pepper. Mix well with your hands.
4. Form meatballs – Using a small ice cream scoop or a tablespoon, mound out portions of the meat mixture. Gently but firmly form into round balls. Don’t overwork the meat or it will be dry. Repeat for all mixture and place on a plate.
5. Brown meatballs – Heat remaining olive oil in a deep sided medium sized skillet. Add the meatballs and cook for about 2 minutes until browned. Flip over and cook other side for about 2 minutes. Remove all meatballs from skillet and drain on paper towels.
6. Cook meatballs in sauce – Wipe the skillet clean of any remaining olive oil. Pour in the teriyaki sauce and set over low heat. Add the meatballs to the teriyaki sauce, cover and leave to finish cooking on low heat for about 12 – 15 minutes.
7. Garnish and serve – When cooked, remove from heat and garnish with sesame seeds. Serve with fluffy Basmati rice for a complete meal.

Recipe Tips

• Prep ahead sauce – You can make the teriyaki sauce in advance. In fact, it will store up to two weeks in an airtight container in the fridge.
• Prep ahead meatballs – You can make the meatballs up to the day before and keep them in the fridge. Alternatively, you can make and freeze them from uncooked. You can freeze uncooked meatballs up to two months. Just be sure to allow them to fully defrost before cooking.
• Double the sauce – If you want to serve sauce on the side for rice or noodles, I recommend you double the recipe. You can easily do that in the recipe card.
• Don’t overwork the ground beef – The secret to getting a great meatball, is to not overwork the meat. Mix the ingredients until just combined. When forming into meatballs, do it gently and quickly. If you overwork the meat, they will be tough.
• Finely dice the onions – You are looking to really finely dice the onions so they incorporate into the meatballs well.

Substitutions

• Ground beef – Any kind of ground meat will work for this recipe like chicken, turkey, pork or lamb.
• Bread crumbs – I used panko bread crumbs. Any fine bread crumbs will work well.
• Teriyaki sauce– This recipe uses a homemade teriyaki sauce, but you can easily use store bought teriyaki sauce.

Serving

You just can’t beat plain fluffy Basmati rice to with these amazing meatballs. Alternatively, you could try the Toasted Almond Basmati Rice or the Caramelized Onion and Almond rice Pilaf. A side of Garlic Mushrooms would also go really well.

Frequently Asked Questions

Oven Baked Teriyaki Chicken Thighs

Easy Oven Baked Teriyaki Chicken Thighs makes a great dinner. This recipe comes together quickly using a homemade teriyaki sauce that requires no marinade time.

Check out this recipe

Turkey Meatballs in a Marinara Sauce

Take a spin on classic meatballs and use turkey! For a lighter spaghetti and meatballs, give these Turkey Meatballs in Marinara Sauce. A bit of work but delivers high on flavour and great comfort food to head into the weekend.

Check out this recipe

Albondigas en Tomato (Meatballs in Tomato Sauce)

These Albondigas en Tomato (Meatballs in Tomato Sauce) are a staple here in Spain and they always hit the spot. A tender and rich beef meatball made from 100% ground beef, fresh garlic and parsley. They are pan seared and then finished off in a rich tomato sauce.

Check out this recipe

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Teriyaki Beef Meatballs

Delicious and tender Teriyaki Beef Meatballs. Your perfect weeknight dinner served alongside some Garlic Butter Drizzled Carrots and fluffy Basmati Rice.

Prep Time40 minutes mins

Cook Time25 minutes mins

Total Time1 hour hr 5 minutes mins

Course: Main Course

Cuisine: Asian

Keyword: meatballs, teriyaki sauce

Servings: 4 servings

Author: Julia Pinney

Ingredients

For the Teriyaki Sauce

• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 2 tablespoons honey
• 2 cloves garlic minced
• 1 inch piece fresh ginger finely grated
• 2 tablespoons corn flour
• 1 cup water

For the Meatballs

• 1 lb ground beef
• 1/3 cup panko bread crumbs
• 1/4 cup milk
• 1/2 small onion finely diced
• 2 cloves garlic minced
• 1/2 teaspoon dried chili flakes
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 4 tablespoons olive oil divided
• 2 tablespoons sesame seeds

US Customary – Metric

Instructions

For the Teriyaki Sauce

• In a small glass, combine the two tablespoons of cornflour with about 2-3 tablespoons of the water. Stir well to combine and set aside.
• In a small saucepan set over medium heat, add the soy sauce, brown sugar, honey, garlic and ginger. Stir well and bring to a gentle simmer for about 2 minutes. Add all the water and bring to a boil. Pour in the cornflour mixture and stir until it thickens, about one minute. Turn off the heat and set aside.

For the Meatballs

• In a small skillet, add one tablespoon of the olive oil and heat for about 30 seconds. Add the finely chopped onion, garlic and dried chili flakes. Stir around and cook until the onions are softened and golden, about 5 minutes. Remove from heat and leave to cool.
• In a small bowl, combine the milk with the bread crumbs. Stir to combine and set aside.
• In a large bowl, combine the ground beef, bread crumb mixture, cooked onions, salt and pepper. Mix well with your hands.
• Using a small ice cream scoop or a tablespoon, mound out portions of the meat mixture. Gently but firmly form into round balls. Don't overwork the meat or it will be dry. Repeat for all mixture and place on a plate.
• Heat remaining olive oil in a deep sided medium sized skillet. Add the meatballs and cook for about 2 minutes until browned. Flip over and cook other side for about 2 minutes. Remove all meatballs from skillet and drain on paper towels.
• Wipe the skillet clean of any remaining olive oil. Pour in the teriyaki sauce and set over low heat. Add the meatballs to the teriyaki sauce, cover and leave to finish cooking on low heat for about 12 – 15 minutes.
• When cooked, remove from heat and garnish with sesame seeds. Serve with fluffy Basmati rice for a complete meal.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Thanks For Stopping By & Hope To See You soon!

The post Teriyaki Beef Meatballs appeared first on Julia's Cuisine.

I’m bringing you another great stir fry recipe today. Just a few weeks back, I posted a recipe for a Shrimp & Broccoli Stir Fry that’s a great one to check out as well. I absolutely love stir fry’s because you can prep everything in advance and then get the cooking done in no time at all. Makes for great dinners on busy days!

What’s This Stir Fry Like

• Difficulty – Like most Stir Fry’s, this is a pretty easy recipe. Just make sure to prepare everything before you start to cook.
• Taste – This dish had tender pieces of pork with crisp vegetables. It’s a little sweet with a hint of spice. It isn’t an overly saucy dish but the pork and vegetables have a nice thick coating of sauce.
• Serving– This recipe makes four servings and we think it goes great with Basmati or Jasmine rice.

Ingredients

• Pork – I used a pork loin for this recipe and cut it into thin strips.
• Peppers – This recipe uses both green and red bell peppers.
• Onion – I used a white onion.
• Limes – I used the juice of two limes in both the marinade and the finishing of the dish.
• Chili sauce – I used store bought Thai style chili sauce.
• Soy sauce – This is used in making the marinade and the sauce.
• Sesame oil – Used as a frying oil for the stir fry.
• Garlic – I used fresh minced garlic
• Ginger – Fresh grated ginger
• Cornstarch – Is used as a thickening agent.
• Water – A small amount of water is used in making the sauce.
• Salt – Just regular table salt.
• Black pepper

REMEMBER, The full recipe and instructions can be found at the end of the post in the recipe card

Instructions

1. Make marinade – In a small bowl combine 2 tablespoons of the chili sauce, 2 tablespoons of the soy sauce, juice of one lime, garlic, ginger, salt and pepper. Whisk to combine.
2. Marinade the pork – In a medium sized bowl, combine the pork strips with the marinade. Stir well to combine and let marinade for about 30 minutes.
3. Cook the pork – Heat the sesame oil in a wok set over medium to high heat. Add the pork and give it an good stir or shake the pan. It will cook quickly in about 5 – 6 minutes.
4. Add peppers and onions – Add the peppers and onions to the pork and stir well to incorporate into the pork. cook on high until the peppers start to soften.
5. Add remaining sauces – Add remaining chili sauce and soy sauce and give a good stir.
6. Make cornstarch mixture – In a small glass, combine the cornstarch with the water and stir well.
7. Thicken stir fry – Push the vegetables and pork to one side of the wok and pour the cornstarch mixture into the pan juices. Stir well until it thickens and becomes a shiny sauce, about 30 seconds. Stir to incorporate into the stir fry.
8. Serve – Remove from heat and squeeze over juice from remaining lime. Suggested serving with Basmati or Jasmine rice.

Recipe Tips

• Prepare all the ingredients – Always do all the preparation before you start cooking. Stir frying is generally quick, and you want to have everything ready.
• Use a wok or cast iron – If you have a wok or a cast iron skillet. You will get quicker cooking and it will yield a better stir fry.
• Stir often – Toss the stir fry or stir the vegetables often to ensure even cooking.

Substitutions

• Pork loin – I used a pork loin for this stir fry. You can easily use pork butt or pork shoulder. If you don’t want to use pork, you can use beef, chicken or even shrimp.
• Oil – I used sesame oil because it’s gives a great flavour to the stir fry. Alternatively, you could use any kind of vegetable oil, olive oil or peanut oil.
• Thai chili sauce – This is a bought sauce that you can find in most supermarkets. Alternatively, you could add 2 diced dried chilies and the same amount of teriyaki sauce.
• For serving – I served this stir fry with white Basmati rice. You could use any kind of rice like whole grain, wild rice or even egg noodles.

Serving

I recommend you serve this fresh as soon as it’s cooked. It goes great with any kind of rice like Toasted Almond Basmati Rice or Jasmine rice. Alternatively, any kind of long grain rice would work well. If you like noodles, you could serve it with egg noodles or rice noodles. You could even serve it as part of a bigger meal alongside the 20 Minute Noodle Stir Fry.

Frequently Asked Questions

Red Thai Chicken Curry

Why not spice things up a bit with this Thai Red Chicken Curry. It's a super easy dinner that's done in 30 minutes flat! Great for busy week night dinners. Take a look!

Check out this recipe

Shrimp and Broccoli Stir Fry

This Shrimp & Broccoli Stir Fry is easy to make and great for the whole family. Lightly spiced shrimp stir fried in a flavoursome soy based sauce and served over fluffy Basmati rice for a complete dinner.

Check out this recipe

Teriyaki Salmon and Stir Fry Noodles

Stir fry dinners make great mid week meals. This Teriyaki Salmon and Stir Fry Noodles is so delicious and it comes together pretty quickly. Perfectly grilled salmon with seasoned noodles and vegetables

Check out this recipe

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Thai Pork and Bell Pepper Stir Fry

Thai stir fry, yes please! Tender pieces of marinaded pork and crisp vegetables serevd over jasmine rice.

Prep Time20 minutes mins

Cook Time20 minutes mins

Marinade Time1 hour hr

Total Time2 hours hrs 5 minutes mins

Course: Main Course

Cuisine: Thai

Keyword: dinner, pork, rice

Servings: 4 servings

Calories: 410kcal

Author: Julia Pinney

Ingredients

• 1 lb pork loin cut into thin strips
• 1 red bell pepper cut into strips
• 1 green pepper cut into strips
• 1 white onion peeled and cut into strips
• Juice of 2 limes
• 4 Tablespoons Thai hot chili sauce divided
• 4 Tablespoons soy sauce divided
• 2 Tablespoons sesame oil
• 2 cloves garlic minced
• 1 inch piece of fresh ginger grated
• 1 Tablespoon corn starch
• 2 Tablespoons water
• Salt and pepper to taste

US Customary – Metric

Instructions

• In a small bowl combine 2 tablespoons of the chili sauce, 2 tablespoons of the soy sauce, juice of one lime, garlic, ginger, salt and pepper. Whisk to combine.
• In a medium sized bowl, combine the pork strips with the marinade. Stir well to combine and let marinade for about 30 minutes.
• Heat the sesame oil in a wok set over medium to high heat. Add the pork and give it an good stir or shake the pan. It will cook quickly in about 5 – 6 minutes.
• Add the peppers and onions to the pork and stir well to incorporate into the pork. cook on high until the peppers start to soften.
• Add remaining chili sauce and soy sauce and give a good stir.
• In a small glass, combine the cornstarch with the water and stir well.
• Push the vegetables and pork to one side of the wok and pour the cornstarch mixture into the pan juices. Stir well until it thickens and becomes a shiny sauce, about 30 seconds. Stir to incorporate into the stir fry.
• Remove from heat and squeeze over juice from remaining lime. Suggested serving with Basmati or Jasmine rice.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Notes

1. Marinade time isn’t essential but it does make the pork more tender and add more flavour.  You can marinade up to 24 hours before cooking and keep it in an airtight container in the fridge.

Nutrition Facts

Thai Pork and Bell Pepper Stir Fry

Amount Per Serving (1 serving)

Calories 410 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 3g19%

Cholesterol 71mg24%

Sodium 568mg25%

Potassium 607mg17%

Carbohydrates 43g14%

Fiber 2g8%

Sugar 1g1%

Protein 30g60%

Vitamin A 685IU14%

Vitamin C 73mg88%

Calcium 24mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

The post Thai Pork Stir Fry appeared first on Julia's Cuisine.

Chicken dinners feature on our dinner table a few times every week. Chicken is versatile, easy to cook and budget friendly. When feeding a family, all of these come into play on a daily basis. One of our recent favorite chicken dishes is the Mexican Chicken & Rice Wraps. If you love wraps, you should give them a try.

As for this recipe, it’s one I’ve been making for quite a number of years now and I’m finally getting the recipe on the Blog today. If you love easy dinner recipes, keep reading!

What Makes this Teriyaki Chicken Great

• Difficulty – I feel this is an easy chicken recipe that anyone can make. The homemade teriyaki sauce comes together and you can even use store bought if you like.
• Taste – As stated in the title, this has a sweet teriyaki flavour. The chicken is tender and really takes on the flavour of the sauce.
• Serving – This recipe easily serves six adult servings. I used 10 small chicken thighs in this recipe, but you could use larger ones if you prefer. This dish isn’t overly saucy. If you want to serve sauce on the side, I recommend doubling the sauce recipe.

Ingredients

• Chicken – Bone in chicken thighs work best for this recipe.
• Salt – Regular table salt is used for seasoning the chicken.
• Black pepper – Used to season the chicken.
• Sesame oil – I used sesame oil to sear the chicken to add extra flavour.
• Soy sauce – Any soy sauce will work for making the homemade teriyaki sauce.
• Brown sugar – I used packed brown sugar.
• Honey – I used liquid honey.
• Garlic – Fresh minced garlic.
• Ginger – Fresh grated ginger.
• Corn flour – This is used to thicken the sauce.
• Water – Used for making the sauce.
• Sesame seeds – I garnished the chicken with sesame seeds after baking.

REMEMBER, The full recipe and ingredient list can be found in the recipe card at the end of the post.

Instructions

1. Preheat oven – Preheat oven to 400 degrees f/200 degrees c. Have ready a large baking tray.
2. Season chicken – Season both sides of the chicken with salt and pepper and set aside.
3. Make cornflour mixture – In a small glass, combine the two tablespoons of cornflour with about 2-3 tablespoons of the water. Stir well to combine and set aside.
4. Make sauce – In a small saucepan set over medium heat, add the soy sauce, brown sugar, honey, garlic and ginger. Stir well and bring to a gentle simmer for about 2 minutes. Add all the water and bring to a boil. Pour in the cornflour mixture and stir until it thickens, about one minute. Remove from heat and leave to cool.
5. Brown chicken – Set a large skillet over high heat and add the sesame oil. Add the chicken thighs and brown each side for about 2 minutes.
6. Bake chicken – Place all the chicken thighs on the baking tray. Pour over about a half of the teriyaki sauce and make sure the chicken is all coated. Bake for about 20 minutes and remove from oven and pour over remaining sauce. Return to oven for a further 20 – 25 minutes until chicken is fully cooked.
7. Garnish and serve – Remove from oven and sprinkle over sesame seeds if desired. Serve with fluffy white rice.

Recipe Tips

• Prep ahead – You can make the teriyaki sauce in advance. In fact, it will store up to two weeks in an airtight container in the fridge.
• Easy cleanup – Teriyaki sauce is sticky and often burns somewhat. You can line your baking tray with aluminum foil for easy cleanup.
• Use a meat thermometer – As all ovens bake differently and even the dish you are using can impact baking time, a meat thermometer is the more accurate way of checking to see if chicken is fully cooked. Chicken is fully cooked when the thermometer reaches 165 degrees F/74 degrees C.
• Double the sauce – If you want to serve sauce on the side for rice or noodles, I recommend you double the recipe. You can easily do that in the recipe card.
• Best served fresh – This chicken is best served as soon as it’s cooked. It will possibly dry out a little in reheating.

Substitutions

• Chicken thighs – Skinless chicken thighs do work best for this recipe. However, you can use chicken thighs with skin. They will increase the fat content. You can also opt to use wings, chicken breast or even chicken tenders. Keep in mind, chicken breast and chicken tenders will cook much quicker.
• Sesame oil – I used sesame oil to brown the chicken. You can just as easily use olive oil, vegetable oil or even butter.
• Teriyaki sauce– This recipe uses a homemade teriyaki sauce, but you can easily use store bought teriyaki sauce.

What To Serve With Teriyaki Chicken

Teriyaki chicken will go with so many different side dishes. Personally, I love it with plain fluffy Basmati rice. However, it would go great with Fried Rice of any kind, the Mushroom and Leek Wild Rice dish or the Caramelized Onion and Almond Rice Pilaf. You could also serve the Quick Teriyaki Vegetable Stir Fry on the side to make a bigger meal.

Frequently Asked Questions

Oven Roasted Honey Garlic Chicken Dinner

Roasted Honey Garlic Chicken Dinner ! A sweet garlicy sauce, tender chicken and a few roasted vegetables, a complete dinner.

Check out this recipe

Maple Glazed Chicken

This Maple Glazed Chicken is easy enough for quick family dinners and fancy enough for dinner parties. You could easily double or triple this recipe to feed a crowd. A great dish to throw together and cook just before guests arrive.

Check out this recipe

Oven Barbecue Chicken

Oven Barbecue Chicken with Sour Cream and Chives. Tender chicken thighs cooked in a homemade barbecue sauce and serve with a cool sour cream with fresh chives.

Check out this recipe

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Oven Baked Teriyaki Chicken Thighs

Easy Oven Baked Teriyaki Chicken Thighs makes a great dinner. This recipe comes together quickly using a homemade teriyaki sauce that requires no marinade time.

Prep Time10 minutes mins

Cook Time45 minutes mins

Total Time55 minutes mins

Course: Main Course

Cuisine: North American

Keyword: baked chicken, family dinners, teriyaki

Servings: 6 servings

Calories: 467kcal

Ingredients

• 2 lbs chicken thighs skin removed
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons sesame oil
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 2 tablespoons honey
• 2 cloves garlic minced
• 1 inch piece fresh ginger finely grated
• 2 tablespoons corn flour
• 1 cup water
• 2 tablespoons sesame seeds optional *

US Customary – Metric

Instructions

• Preheat oven to 400 degrees f/200 degrees c. Have ready a large baking tray.
• Season both sides of the chicken with salt and pepper and set aside.
• In a small glass, combine the two tablespoons of cornflour with about 2-3 tablespoons of the water. Stir well to combine and set aside.
• In a small saucepan set over medium heat, add the soy sauce, brown sugar, honey, garlic and ginger. Stir well and bring to a gentle simmer for about 2 minutes. Add all the water and bring to a boil. Pour in the cornflour mixture and stir until it thickens, about one minute. Remove from heat and leave to cool.
• Set a large skillet over high heat and add the sesame oil. Add the chicken thighs and brown each side for about 2 minutes.
• Place all the chicken thighs on the baking tray. Pour over about a half of the teriyaki sauce and make sure the chicken is all coated. Bake for about 20 minutes and remove from oven and pour over remaining sauce. Return to oven for a further 20 – 25 minutes until chicken is fully cooked.
• Remove from oven and sprinkle over sesame seeds if desired. Serve with fluffy white rice.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Oven Baked Teriyaki Chicken Thighs

Amount Per Serving (1 serving)

Calories 467 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 8g50%

Trans Fat 0.1g

Polyunsaturated Fat 8g

Monounsaturated Fat 13g

Cholesterol 148mg49%

Sodium 1202mg52%

Potassium 385mg11%

Carbohydrates 20g7%

Fiber 1g4%

Sugar 15g17%

Protein 27g54%

Vitamin A 118IU2%

Vitamin C 0.4mg0%

Calcium 53mg5%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping by & Hope To See You Soon!

The post Oven Baked Teriyaki Chicken Thighs appeared first on Julia's Cuisine.

If you’ve been following the blog for any time now, you’ll know I love quick recipes. Days are busy and long, and there’s not always a lot of time to get dinner on the table. So, when I can get dinner on the table for my family in 30 minutes, I call that a win!

Much like my Easy Teriyaki Shrimp and Rice, this is delish! And you need to check out my updated Shrimp Linguine in a White Wine Sauce for a fancier dinner that delivers on flavour and is done in no time at all!

Shrimp and Broccoli stir Fry

• Difficulty – This is a pretty quick and easy dinner to make, it’s all done in 30 minutes. Keep in my mind with stir frys, things happen quickly and you should get everything prepped before you start cooking.
• Taste – The sauce is rich, sweet and a little spicy. the broccoli has a bit of a bite to it and the shrimps are tender and flavoursome.
• Serving – If you serve rice or noodles on the side, this serves four people as a main course. If you want to keep the carbs down and just serve it alone, I’d say it will give two generous portions.

Ingredients

• Shrimp – I used raw shrimp in their shells. I peeled, cleaned and deviened them at home.
• Broccoli – I only recommend using fresh broccoli for this recipe.
• Onion – One small brown onion.
• Oil – I used sesame oil which gives a great flavour to this stir fry.
• Garlic – Fresh minced garlic.
• Ginger – Fresh grated ginger.
• Dried chilies – I used the small dried chilies that you can buy in the spice section of the supermarket.
• To make the sauce – Soy sauce, teriyaki sauce, sweet chili sauce, brown sugar, corn flour and water.

REMEMBER, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Make the sauce – In a small saucepan, combine the soy sauce, teriyaki sauce, sweet chili sauce and brown sugar. Set over medium to high heat and bring to a simmer. In a small glass, combine the corn flour and water, stir to combine. Pour into the sauce and whisk until the sauce thickens, about 30 seconds. Remove from heat and set aside.
2. Sautee the onions – In a medium sized wok, add one tablespoon of sesame oil and the sliced onions. Give a good toss and sautee for about 5 minutes. Add the garlic, ginger and dried chilies. Stir and cook for about 30 seconds.
3. Add the broccoli – Add the broccoli to the wok and toss or stir in. Cook for a further 5 minutes or so.
4. Add the shrimp – Push the broccoli and onions to the side of the wok and add the extra tablespoon of sesame oil. Increase heat to high and add the shrimp. Lightly toss the shrimp and cook for about 3 – 4 minutes or until pink. Stir the shrimp into the broccoli.
5. Pour over the sauce – Pour over the sauce and stir in. Remove from heat and add sesame seeds if desired. Serve with rice or noodles.

Recipe Tips

• Prep ahead – Although this recipe is pretty easy and quick, you can do all the prep in advance and keep it on hand in the fridge before you are ready to cook.
• Don’t over cook – Stir frys cook pretty quickly and you want the vegetables to have a bit of a crunch to them. So, make sure you only cook the onion and the broccoli until it’s lightly sauteed and not soft.
• Serve immediately – Serve this as soon as it’s cooked. The broccoli will start to wilt and lose it’s crunch if you leave it to sit around too long.

Substitutions

• Shrimp – I used frozen raw shrimp that came in their shells. I just cleaned them at home. You could use fresh shrimp or the frozen kind that come already cleaned and ready to cook. Don’t use precooked shrimp for this recipe.
• Oil – I used sesame oil because it’s gives a great flavour to the stir fry. Alternatively, you could use any kind of vegetable oil, olive oil or peanut oil.
• Dried chilies – I used dried chilies. You could use any kind of fresh chilies or even chili flakes for this stir fry.
• For serving – I served this stir fry with white basmati rice. You could use any kind of rice like whole grain, wild rice or even egg noodles.

Serving

Friends, this has to be served fresh and hot as soon as it’s cooked. The broccoli will go to mush after a while and it just won’t have a great texture. So make sure to cook it just before you are planning to serve the dish.

Frequently Asked Questions

Are you a fan of quick dinners? Check out the Quick Dinners Section! All recipes to the table in 30 minutes or less and not lacking in flavour!

Here’s a Few More Recipes You Will Love

• Singapore Style Chicken Noodle Stir Fry
• Beef & Broccoli Noodle Stir Fry
• Spicy Shrimp Stir Fry

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Shrimp and Broccoli Stir Fry

This Shrimp & Broccoli Stir Fry is easy to make and great for the whole family. Lightly spiced shrimp stir fried in a flavoursome soy based sauce and served over fluffy Basmati rice for a complete dinner.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Main Course

Cuisine: Asian, North American

Keyword: shrimp, Stir Fry

Servings: 4

Calories: 326kcal

Author: Julia Pinney

Ingredients

• 1 lb raw shrimp peeled and de veined
• 1 large head broccoli cut into small florets
• 1 small onion thinly sliced
• 2 tablespoons sesame oil divided
• 3 cloves garlic minced
• 1 teaspoon fresh ginger
• 2 small dried chilies chopped
• 1/3 cup soy sauce
• 1/4 cup teriyaki sauce
• 1/4 cup sweet chili sauce
• 1 tablespoon brown sugar
• 1 teaspoon corn flour
• 1 teaspoon water

US Customary – Metric

Instructions

• In a small saucepan, combine the soy sauce, teriyaki sauce, sweet chili sauce and brown sugar. Set over medium to high heat and bring to a simmer. In a small glass, combine the corn flour and water, stir to combine. Pour into the sauce and whisk until the sauce thickens, about 30 seconds. Remove from heat and set aside.
• In a medium sized wok, add one tablespoon of sesame oil and the sliced onions. Give a good toss and sautee for about 5 minutes. Add the garlic, ginger and dried chilies. Stir and cook for about 30 seconds.
• Add the broccoli to the wok and toss or stir in. Cook for a further 5 minutes or so.
• Push the broccoli and onions to the side of the wok and add the extra tablespoon of sesame oil. Increase heat to high and add the shrimp. Lightly toss the shrimp and cook for about 3 – 4 minutes or until pink. Stir the shrimp into the broccoli.
• Pour over the sauce and stir in. Remove from heat and add sesame seeds if desired. Serve with rice or noodles.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Shrimp and Broccoli Stir Fry

Amount Per Serving (1 serving)

Calories 326 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 2g13%

Polyunsaturated Fat 3g

Monounsaturated Fat 3g

Sodium 2107mg92%

Potassium 607mg17%

Carbohydrates 29g10%

Fiber 5g21%

Sugar 17g19%

Protein 35g70%

Vitamin A 1014IU20%

Vitamin C 138mg167%

Calcium 91mg9%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

thanks For Stopping by & See You Soon!

The post Shrimp and Broccoli Stir Fry appeared first on Julia's Cuisine.

If you’ve been following the blog for sometime now, you’ll know I’m a stir fry fan! A while ago I put together 20 Easy Weeknight Stir Fry Recipes. And that collection has it all, including my favourite Easy Teriyaki Shrimp and Rice. Do you enjoy making stir fry dinners?

What’s Great About This Chicken Broccoli and Cashew Stir Fry

• Quick – Yes, stir fry’s are quick to cook and this dinner is no exception with the cooking time coming in under 20 minutes. And we all know that Quick Dinners are the key to weekday survival!
• Prep ahead – If you are into meal prep, this is one of those meals where you can easily prepare everything before hand, keep it in the fridge and then have dinner on the table in under 20 minutes!
• Healthy – this recipe uses very little oil, is high in vegetables and low fat chicken. Each portion comes in under 500 calories. So, if you looking for a lower calorie dinner, this is a great one for you. Check my post for 31 Dinner Recipes Under 500 Calories if you looking for more options.
• Taste – of course it’s got to taste good. This recipe has a fresh flavour with all the vegetables and the soy and teriyaki sauce.

Ingredients

• Chicken – I used whole chicken breast cut into small pieces for this recipe.
• Fresh ingredients – This recipe uses broccoli, mushrooms, onions, spring onion and fresh garlic.
• Sauces & seasonings – I used a mix of soy sauce and teriyaki sauce for this stir fry. I also added some small dried chilies finely chopped up and salt.
• Nuts and seeds – this recipe uses both cashew nuts and sesame seeds.
• Oil – I used sesame oil for flavour.
• For thickening the sauce – I made a thickener out of corn flour and water.

REMEMBER, The full recipe and instructions can be found at the end of the post in the recipe card.

Instructions

1. Marinade chicken – In a small bowl, combine the teriyaki sauce, sesame oil, chilies, salt and garlic. Stir well. Put the chopped chicken in a large bowl and pour over the marinade. Stir well to combine.
2. Cook the chicken – Place a wok over high heat and add the sesame oil. Add the chicken with the marinade and give a good toss. Cook the chicken until cooked through, about 5 minutes or until no longer pink inside.
3. Cook the vegetables – Add the broccoli, mushrooms and onions. Give a really good stir and allow to cook for about 5 minutes. Stir in the cashew nuts.
4. Thicken the sauce – Mix together the corn flour and water. Pour into the pan and stir until the sauce thickens, about 30 seconds to one minute.
5. Garnish – Remove from heat and top with finely chopped spring onions and sesame seeds.
6. Serve – Serve with rice or noodles

Notes about the chicken Stir Fry

• Cooking time – the cooking time for this dish is pretty quick. This took exactly 12 minutes to cook. Yours may take longer or quicker depending on the size of your chicken pieces and the type of pan/wok you use. I used a wok which heat up and cook quickly.
•  Chicken – I used chicken breasts cut into small pieces for this recipe. I find, it cooks best. If you prefer, you could use boneless chicken thighs cut up small. The cooking time will be a little longer.
• Thickening the sauce – if you prefer a thinner sauce, you don’t need to use the thickening agent. This dish isn’t overly saucy but there is some sauce. I chose to thicken it for this recipe so that it coated the chicken and the vegetables better.Oh, I garnished the dish with extra cashew nuts and sesame seeds for a final touch. I usually always garnish my final plates but it’s isn’t necessary.

Frequently Asked Questions

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Chicken Broccoli and Cashew Stir Fry

If you are looking for a one pot quick dinner, I got it for you today! This Chicken Broccoli and Cashew Stir Fry is all done in under half and hour and in one pot. A great family dinner any day of the week.

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Course: Main Course

Cuisine: Asian, North American

Keyword: broccoli, chicken, Stir Fry

Servings: 4 servings

Calories: 417kcal

Author: Julia Pinney

Ingredients

• 1 lb chicken breast cut into bite size pieces
• 1 head broccoli cut into small florets
• 1 Cup mushrooms cut into quarters
• 1 small onion halved and cut into strips
• 1 spring onion finely chopped
• 1/2 Cup cashew nuts
• 2 Tablespoons sesame seeds
• 1/2 Cup soy sauce
• 1/3 Cup teriyaki sauce
• 2 Tablespoons sesame oil
• 2 cloves garlic crushed
• 2 Dried chilies finely chopped
• 1 Teaspoon salt
• 1 Tablespoons corn flour
• 2 Tablespoon water

US Customary – Metric

Instructions

• In a small bowl, combine the teriyaki sauce, soy sauce, chilies, salt and garlic. Stir well. Put the chopped chicken in a large bowl and pour over the marinade. Stir well to combine.
• Place a wok over high heat and add the sesame oil. Add the chicken with the marinade and give a good toss. Cook the chicken until cooked through, about 5 minutes or until no longer pink inside.
• Add the broccoli, mushrooms and onions. Give a really good stir and allow to cook for about 5 minutes. Stir in the cashew nuts.
• Mix together the corn flour and water. Pour into the pan and stir until the sauce thickens, about 30 seconds to one minute.
• Remove from heat and top with finely chopped spring onions and sesame seeds.
• Serve with rice or noodles.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Chicken Broccoli and Cashew Stir Fry

Amount Per Serving

Calories 417 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 3g19%

Trans Fat 1g

Polyunsaturated Fat 6g

Monounsaturated Fat 8g

Cholesterol 73mg24%

Sodium 3308mg144%

Potassium 1253mg36%

Carbohydrates 26g9%

Fiber 6g25%

Sugar 9g10%

Protein 38g76%

Vitamin A 1048IU21%

Vitamin C 139mg168%

Calcium 142mg14%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

The post Chicken Broccoli and Cashew Stir Fry appeared first on Julia's Cuisine.

Okay, so if you happen to be a fan of stir fry dinners, make this one soon! It honestly comes together pretty quick and is downright tasty. I’m a huge stir fry fan and have a collection of 20 Easy Weeknight Stir Fry Recipes that you might like to check out. There’s a lot of great dinners in there. In any case these Salmon Stir Fry Noodles are amazing and a great dinner to put on rotation.

Ingredients

• Salmon – I used four precut fillets for this recipe. You could easily buy a bigger piece and cut it into portions yourself.
• Vegetables – Red pepper, carrots and spring onions were my choice for this recipe.
• Noodles – You can use any kind of noodles you prefer. I used quick cooking egg noodles for this stir fry.
• Oils and seasonings – I used Teriyaki sauce, any brand will do. I used both olive oil and sesame oil for flavour. I juiced a fresh lime and used fresh garlic, ginger and sesame seeds.

REMEMBER, The full recipe and instructions is always found at the end of the post in the recipe card.

Instructions

1. Cook the salmon – In a large skillet set over medium heat, add the olive oil, garlic and ginger. Stir for about 30 seconds and add the salmon. Cook for about 4 minutes and turn each piece over. Cook for another 4 minutes or until the salmon is cooked through. Pour over teriyaki sauce and lime juice. Garnish with sesame seeds. Remove from heat.
2. Cook the noodles – Cook noodles in boiling water according to package. Depending on what type of noodles you are using, the cooking time will vary. I used egg noodles that cooked in 4 minutes. Remove from pot and drain. Set aside.
3. Cook the vegetables – In a large wok, add the sesame oil, garlic and ginger. Stir for a minute and add the diced peppers and carrots. Cook for 3 – 4 minutes. Add the noodles and teriyaki sauce and stir well. Garnish with the spring onions and sesame seeds.
4. Assemble the dish – Serve the salmon on top of the noodles. You can serve it with extra teriyaki sauce if desired.

Notes About The Teriyaki Salmon and Stir Fry Noodles

• Multitask – the key to getting this dinner on the table in under 30 minutes, is doing several things at the same time. The salmon cooks in under 8 minutes, the vegetables in about 4, and the noodles in about 4 minutes as well. I like to get everything going at the same time to ensure it’s all ready to put together at the same time.
• Have everything ready before you start cooking – Yes, I know I preach this, but do it! It will help so much when you have several pans going at the same time to put this dish together. Read the recipe to the end and get all your ingredients ready. You’ll be happy you did.

How To Know when Salmon is cooked

Salmon, like most fish, cooks quickly. Salmon is cooked when it easily flakes apart and it very light pink in colour. Cooking time for salmon will very depending on the type of salmon you are using.

• Wild Caught Salmon – this type of salmon is generally thinner and has less fat. It will most likely cook quicker so keep and eye on it as it cooks.
• Farmed Salmon – this type of salmon will generally be thicker and have a higher fat content. So, it will take a little longer to cook than the thinner salmon.

Frequently Asked Questions

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Teriyaki Salmon & Stir Fry Noodles

Stir fry dinners make great mid week meals. This Teriyaki Salmon and Stir Fry Noodles is so delicious and it comes together pretty quickly. Perfectly grilled salmon with seasoned noodles and vegetables.

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: Main Course

Cuisine: Asian

Keyword: noodles, salmon, Stir Fry

Servings: 4

Calories: 590kcal

Author: Julia Pinney

Ingredients

For the Salmon:

• 4 Salmon fillets
• 2 cloves Garlic crushed
• 1 inch piece ginger peeled and grated
• 3 Tablespoons teriyaki sauce
• 1 Tablespoon olive oil
• Juice of one lime
• 1 teaspoon sesame seeds

For the Vegetable Noodle Stir Fry:

• 2 large carrots peeled and finely diced
• 1 small red pepper finely diced
• 2 cloves cloves crushed
• 1 Inch piece ginger peeled and grated
• 2 Tablespoons sesame oil
• 1 Tablespoon sesame seeds
• Juice of 1 lime
• 1/3 Cup teriyaki sauce
• 2 Spring onions ends trimmed and finely chopped
• 6 oz rice noodles

US Customary – Metric

Instructions

• In a large skillet set over medium heat, add the olive oil, garlic and ginger. Stir for about 30 seconds and add the salmon. Cook for about 4 minutes and turn each piece over. Cook for another 4 minutes or until the salmon is cooked through. Pour over teriyaki sauce and lime juice. Garnish with sesame seeds. Remove from heat.
• Cook noodles in boiling water according to package. Depending on what type of noodles you are using, the cooking time will vary. I used egg noodles that cooked in 4 minutes. Remove from pot and drain. Set aside.
• In a large wok, add the sesame oil, garlic and ginger. Stir for a minute and add the diced peppers and carrots. Cook for 3 – 4 minutes. Add the noodles and teriyaki sauce and stir well. Garnish with the spring onions and sesame seeds.
• Serve the salmon on top of the noodles. You can serve it with extra teriyaki sauce if desired.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Teriyaki Salmon & Stir Fry Noodles

Amount Per Serving (1 serving)

Calories 590 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 4g25%

Cholesterol 94mg31%

Sodium 1970mg86%

Potassium 1155mg33%

Carbohydrates 48g16%

Fiber 3g13%

Sugar 7g8%

Protein 39g78%

Vitamin A 6505IU130%

Vitamin C 6mg7%

Calcium 89mg9%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To See You Soon!

The post Teriyaki Salmon and Stir Fry Noodles appeared first on Julia's Cuisine.

If you’re anything like me, you are probably always on the hunt for quick and easy dinners. As much as I enjoy spending hours in the kitchen when there’s time, I love nothing better than a dinner I can get on the table in 30 minutes or less. Who’s with me, raise your hand?

This dinner was honest to goodness so good. We all loved it and practically licked our plates. Well, not my daughter. She’s not a fan of shrimp so much. But the rest of the family, a big yes. Which means, I’ll be filing this one in favourites pronto. Not only is it quick and easy, it’s all done in one pan on the stove. And you got to love that. Keep reading to see how you can get this on the table this week.

Here’s What You Need To Make This Easy Teriyaki Shrimp & Rice

• Shrimp raw, peeled and cleaned (approximately 20)
• Basmati rice
• Water
• Green peas
• Onion, finely diced
• Garlic crushed
• Green onions finely diced
• Teriyaki sauce
• Olive oil (or sesame oil)
• Sesame seeds

REMEMBER, The full recipe and instructions is located a the end of the post in the recipe card!

Let’s Cook The Easy Teriyaki Shrimp & Rice

• Heat pan – add oil to the pan and heat it for just about a minute
• Add onions and garlic – add in your onions and garlic and give a good stir. Cook down until soft and slightly browned. This will take about 5 – 8 minutes

• Add shrimp – add the shrimp to the pan
• Cook shrimp – just cook the shrimp for about 30 seconds to a minute. Just enough time until they start to turn pink.

• Add rice & peas – next up, add the soaked and drained rice and the peas to the pan. Give a good stir.
• Pour over all the water. Pour in the water and give a good stir. Reduce heat to medium low and leave to cook for about 10 minutes or until the water has absorbed and the rice is tender.

Finish off The Stove Top Shrimp & Rice Dish

• Remove the pan from the heat – take the pan off the stove and fluff the rice with a fork
• Add Teriyaki Sauce – Pour over the teriyaki sauce and stir well to combine
• Top with green onions and sesame seeds – I always like to garnish dishes. So, I finished off this dish with finely chopped green onions and sesame seeds.

Enjoy the One Pot Teriyaki Shrimp & Rice

Fresh off the stove and ready to enjoy. This is a great mid week dinner and a recipe you’ll want to make on repeat. Honestly friends, we loved it. And as the cook, I loved it because of how quick and easy it was. I’m already thinking of other variations I can make to share with you all. And if you have any suggestions, please let me know in the comments below. I’d love to hear from you.

Prep and Cooking tips For This Easy Teriyaki Shrimp & rice Dish

• Shrimp – you can either buy prepared shrimp or do it at home. I recommend buying them in shells and peeling and cleaning them yourself. They are generally more flavorful as they hold less water. But if you find a prepared kind that you like, go with those. Also, buy bigger shrimp if you can for this dish.
• Soaking the rice – don’t skip this for this recipe. Soaking the rice, allows the rice to cook quicker. Which means the shrimp will be tender in the end as the rice won’t have to take too long to cook.
• Seasonings – I didn’t add any salt to this dish, as it didn’t need it. Depending on the brand of Teriyaki sauce you use, you may need salt. Season according to taste.

Are There Any substitutions I can Make To this Easy

Shrimp Dinner

I always like to say, that substitutions are welcome in so many many recipes, just not baking….hahaha. But with quick and easy dinner recipes, I like to think that you can use other ingredients to get this on the table for yourself or your family. So for this recipe I’ll let you know of some substitutions that work.

• Shrimp – you could use small pieces of cut up chicken, that would work really well also.
• Rice – this recipe uses Basmati rice, you could use quick cooking long grain rice as well. Avoid rices that take a long time to cook
• Peas – You could use very tine cut up broccoli florets. Make sure they are really small and you blanche them before hand.
• Teriyaki Sauce – Hoisin or Soy Sauce would both work really well also.

Make it and love it! Without sounding like a broken record, you need to check out the Quick Dinners section. I have so many 30 minute dinners there and something for everyone. From my Lemon Crusted Baked Cod to Easy Garlic Mushroom Spaghetti to Everything Bagel Chicken Tenders. Dinner doesn’t need to be complicated! Happy cooking friends and see you all in a couple of days with a fantastic fall dessert!

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Easy Teriyaki Shrimp & Rice

Get dinner on the table in a hurry with this Easy Teriyaki Shrimp and Rice. A great mid week meal using rice, shrimp and peas all done in one pot.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Main Course

Cuisine: North American

Keyword: meals in 30 minutes, quick meals, rice, shrimp

Servings: 4 servings

Calories: 319kcal

Author: Julia Pinney

Ingredients

• 1 lb shrimp raw, peeled and cleaned (approximately 20)
• 1 cup Basmati rice
• 1 1/2 cups water
• 3/4 cup green peas
• 1 small onion finely diced
• 2 cloves garlic crushed
• 2 green onions finely diced
• 1/2 cup Teriyaki sauce
• 2 tablespoons olive oil (or sesame oil)
• 2 tablespoons sesame seeds

US Customary – Metric

Instructions

• Soak the Basmati rice in cold water for about 10 minutes. Drain and set aside.
• In a medium sized skillet set over medium to high heat, add the olive oil and onion. Sautee down for about 5 – 8 minutes until soft and golden.
• Add the shrimp to the pan and give a good stir for about a minute. Add the rice and peas and stir.
• Add the water and give a quick stir. Reduce heat to medium and let cook for a further 10 minutes or until the water has absorbed and the rice is cooked.
• Remove from heat and fluff with a fork. Add the Teriyaki sauce and stir well. Top with green onions and sesame seeds. Serve immediately.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Easy Teriyaki Shrimp & Rice

Amount Per Serving (1 serving)

Calories 319 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 1g6%

Polyunsaturated Fat 2g

Monounsaturated Fat 6g

Sodium 1390mg60%

Potassium 267mg8%

Carbohydrates 50g17%

Fiber 3g13%

Sugar 8g9%

Protein 8g16%

Vitamin A 269IU5%

Vitamin C 14mg17%

Calcium 82mg8%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope To see You Soon!

The post Easy Teriyaki Shrimp And Rice appeared first on Julia's Cuisine.

Stir Frys are a such a great way to get dinner on the table for mid week dinners and generally makes most people happy. My kids have always loved stir frys which is why I probably have about a dozen or so different recipes on the blog. And if you are feeding fussy kids, it can be a great way to disguise some healthy ingredients. And that’s not a bad thing!

I have been trying to get this recipe out since the end of September, I kid you not. Every time I would sit to devote time to it, some other blog work was pushed to the front of the line. So finally today I’m bringing this fresh noodle stir fry.

Way back in the summer, my daughter’s boyfriend was visiting and made this for dinner. It’s a traditional dish in his house and he went off a recipe from Hello Fresh. I’d share that recipe link, but I can’t seem to find it! I cooked mine roughly using that recipe as a guide but not exactly the same.

Different Types of Noodles

Just before I get to the recipe, I wanted to touch on the noodles. Do you even know how many kinds there are? Quite a few! And the noodles you use will determine the end result. So, just for reference, I used egg noodles. They are referred to as Hokkien noodles and are quite common in the Indonesian culture. They are made with wheat flour and egg yolks and are medium in size. I use these type of noodles quite a lot of stir frys and I’d say they are my favourite.

If you use a different kind of noodles, read the package for cooking instructions as they are all different.

I found this handy breakdown on noodles if you’d like to click here to see it. I think it’s quite helpful if you’re new to noodles!

Ingredients to Make The Stir Fry

The key to any stir fry is organization! I go on and on about this, but it’s key. Make sure you have all your ingredients chopped, prepared and ready to go. As well as the pans, seasoning and such. Stir frys are best served as soon as they are cooked (I know not always possible), but in an ideal world..ha!

Here you can see all the ingredients ready to go for this stir fry

REMEMBER, the full recipe is always found at the end of the post in the recipe card

• After everything is chopped and prepped, we’re going to give the chicken a quick marinade. You can do this just minutes before cooking. I like to give it about 10 minutes or so to marinade. But, if you are rushed, you can just cook as soon as you marinade.

• I use a wok, but you can use a large skillet if you don’t have one.

• I cook the chicken in batches so I don’t overcrowd the pan. You want the chicken to cook over high heat evenly and not stew. So cook each batch until cooked through. This should take about 5 minutes per batch of chicken. Remove from the wok and set aside.

• Add all the diced vegetables to the wok over high heat. You want to keep your vegetables crisp, so just cook them for about 3 – 4 minutes, tossing while cooking.
• While the vegetable are cooking, cook the noodles in boiling water for 2- 4 minutes. Drain and set aside.

Important, cooking time for the noodles will vary on the brand you are using. Be sure to check the package so you don’t overcook them. Egg noodles should not be gummy or sticking together.

• Add the chicken, the cooked noodles and the soy bean sprouts to the pan. Give it a really good toss around to combine all the flavours.
• Note, if you want your bean sprouts cooked softer, add them towards the end of cooking the vegetables
• Serve immediately, as stir frys are best served fresh

And that my friends sums up this easy yet flavourful stir fry. I loved it just as it was and didn’t feel it needed any extra sauce or anything. This is not a saucy stir fry. There is no extra sauce added to the noodles and vegetables, so it is more of a drier sty fry. Which is one of the things I really loved about this dish. It was just so full of fresh flavours. You could really taste the ginger most of all. So what ever you do, don’t skip the fresh ginger!

Here’s a Few Other Recipes That You Might Like

• Beef & Broccoli Noodle Stir Fry
• Spicy Shrimp & Noodle Stir Fry
• Chicken & Broccoli Noodle Stir Fry
• 20 Minutes Noodle Stir Fry
• Shrimp & Broccoli Rice Bowls
• Pork and Broccoli Stir Fry in an Orange Sauce
• Chicken & Broccoli Stir Fry

I hope you get a chance to check out this dish and enjoy it like we did. A great dish for any time of the year and any day of the week.

Oh, and Happy Thanksgiving to all my American friends out there. Enjoy your day and your turkey tomorrow. See you all really soon with something delicious.

Happy cooking!

Like what you see today? Don’t forget you can follow on Facebook for daily inspiration or over on Instagram where I sometimes do daily cooking videos for fun! I’m also on Pinterest which is a great place that you can save and share your favourite recipes. As well, if you haven’t yet, Subscribe to the newsletter. You’ll be notified whenever there’s a new recipe! You can do that at the top of the page.

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Singapore Style Noodle Stir Fry

Who doesn't love a good stir fry! This Singapore Style Noodle Stir Fry is crisp, fresh with just the right amount of spice. A great dinner to prep in advance and cook just before serving.

Prep Time15 minutes mins

Cook Time20 minutes mins

Marinade time10 minutes mins

Total Time45 minutes mins

Course: Main Course

Cuisine: Indonesian

Keyword: chicken, Stir Fry

Servings: 4 servings

Calories: 492kcal

Author: Julia Pinney

Ingredients

• 1 lb chicken breast cut into small strips
• 1 red pepper diced small
• 1 yellow pepper diced small
• 1 green pepper diced small
• 1 leek roughly chopped
• 8 oz bean sprouts
• 10 oz egg noodles
• 1/4 cup hoisin sauce
• 4 tsp soy sauce
• 2 tbsp olive oil
• 2 tsp brown sugar
• 4 tbsp water
• 3 cloves garlic crushed
• 1 inch piece ginger grated

US Customary – Metric

Instructions

• In a medium bowl combine the hoisin sauce, soy sauce, brown sugar, 1 tbsp of olive oil and water. Stir to combine.
• Pour marinade over chicken and allow 10 minutes to marinade.
• Heat remaining 1 tbsp of olive oil in a large wok over high heat. Add about half of the chicken and toss around until cooked through. About 5 minutes. Remove from pan and cook remaining chicken. Remove all cooked chicken from the wok

  * you don't want to overcrowd the pan when cooking the chicken. This is why we are cooking in batches
• Add the garlic and ginger to the wok and stir for about 30 seconds. Add all the vegetables and toss around and cook for about 4 minutes.
• Cook noodles in boiling water for about 3 minutes, or according to the package you are using. Drain and set aside
• Add the noodles, chicken and bean sprouts to the wok with the vegetables. Stir really well and serve immediately

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Singapore Style Noodle Stir Fry

Amount Per Serving (1 serving)

Calories 492 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Cholesterol 73mg24%

Sodium 885mg38%

Potassium 785mg22%

Carbohydrates 81g27%

Fiber 4g17%

Sugar 12g13%

Protein 31g62%

Vitamin A 1506IU30%

Vitamin C 129mg156%

Calcium 55mg6%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Thanks For Stopping By & Hope to See You soon!

The post Singapore Style Chicken Noodle Stir Fry appeared first on Julia's Cuisine.