Glazed Teriyaki Chicken Yakisoba

Transcription

1 Glazed Teriyaki Chicken Yakisoba 8 mins Glazed Teriyaki CP Glazed Teriyaki Chicken ½ bag Soba Noodle 2 cups (80g) Sliced Onion ¼ cup Sliced Cabbage ¼ cup Sliced Spring Onion 3 springs Sliced Carrot ¼ cup Pickled Ginger tablespoon Seaweed tablespoon Oil 3 tablespoons Yakisoba Sauce 4 tablespoons Remove CP Glazed Teriyaki Chicken Preheat the pan over medium heat, add oil, sliced onion, carrot, and cabbage stir fry together until soft and then add CP Glazed Teriyaki Chicken. Add soba noodle then season with yakisoba sauce stir fry together and lastly add sliced spring onion. Serve Glazed Teriyaki Chicken Yakisoba on plate and garnish with pickled ginger and seaweed.

2 Glazed Teriyaki Chicken Bento 0 mins Glazed Teriyaki CP Glazed Teriyaki Chicken bag Japanese Steamed Rice bowl Mixed Vegetables and Shimeji Mushroom Mixed Salad Japanese Pickled small portion Leek tablespoon Red Chili tablespoon Chopped Ginger tablespoon Black Sesame ¼ tablespoon Oil tablespoon Remove CP Glazed Teriyaki Chicken Preheat the pan over medium heat, add oil, chopped ginger and CP Glazed Teriyaki Chicken then stir fry together until thoroughly cooked. Put in bento box and garnish with leek and red chili. Stir fry mixed vegetables and shimeji mushroom with the remaining Glazed Teriyaki Chicken sauce in the pan and put in bento box. Put Japanese steamed rice and mixed salad in bento box. Finally, Glazed Teriyaki Chicken Bento is ready to be served.

3 Glazed Teriyaki Chicken Sandwich 5 mins Glazed Teriyaki CP Glazed Teriyaki Chicken /3 bag Bread 2 slices Lettuce 3 leaves Sliced Shallot 2 slices Sliced Tomato 2 slices Butter 2 teaspoons Remove CP Glazed Teriyaki Chicken Preheat the pan over low heat and grill the bread on a pan until it turns brown. Take out the bread, add lettuce, sliced shallot and tomato on the bread. Top with CP Glazed Teriyaki Chicken and cover with another bread. Finally, Glazed Teriyaki Chicken Sandwich is ready to enjoy.

4 Pepper Kicks Chicken Stir-Fried Vegetable 5 mins CP Pepper Kicks Chicken ½ bag Blanched Sugar Snap Peas ½ cup Blanched Broccoli ½ cup Blanched Carrot ½ cup Blanched Cauliflower ½ cup Chopped Garlic tablespoon Shimeji Mushroom 0 pieces Shitake Mushroom 3 pieces Oil 2 tablespoons Pepper Kicks Remove CP Pepper Kicks Chicken Preheat the pan over medium heat, add chopped garlic and stir fry until the garlic turn yellow. Add blanched sugar snap peas, broccoli, cauliflower, carrot, shitake and shimeji mushroom then stir fry together. Lastly, put CP Pepper Kicks Chicken into the pan then stir fry until thoroughly cook and CP Pepper Kicks Chicken Stir Fried Vegetables is ready to be served.

5 Pepper Kicks Chicken Rice 5 mins CP Pepper Kicks Chicken ½ bag Japanese Steamed Rice bowl Blanched Broccoli ¼ cup Blanched Carrot ¼ cup Sugar Snap Peas ½ cup Shimeji Mushroom 0 pieces Oil tablespoon Oyster Sauce tablespoon Pepper Kicks Remove CP Pepper Kicks Chicken Preheat the pan over medium heat, add oil, blanched broccoli, carrot and shimeji mushroom then stir fry together. Season with oyster sauce then stir fry until thoroughly cook. Top CP Pepper Kicks Chicken and stir fried vegetables on Japanese steamed rice and finally Pepper Kicks Chicken Rice is ready to be served.

6 Pepper Kicks Chicken Tortillas 5 mins CP Pepper Kicks Chicken ¼ bag Tortillas 2 pieces Lettuce 4-5 leaves Sliced Tomato 6 slices Fresh Rosemary 2 sprigs Potato Chip /2 cup Mayonnaise tablespoon Pepper Kicks Remove CP Pepper Kicks Chicken into a microwavable dish then heat in Warm tortillas in a medium heat pan until thoroughly heat then take them out and spread with mayonnaise. Add lettuce, and sliced tomato then wrap and top with CP Pepper Kicks Chicken. Serve CP Pepper Kicks Chicken Tortillas on plate along with fresh rosemary and potato chip.

7 Soup 0 mins CP 5 pieces Chicken Stock 5 cups (000ml) Shitake Mushroom 4 pieces Carrot ½ cup Turnip ½ head Bok Choy 5 heads Bean Curd /3 cup Salt teaspoon Soy Sauce 6 tablespoons Put chicken stock in a pot and bring to a boil on medium heat. Put shitake mushroom, turnip, carrot, bean curd, bok choy and boil until soft. Add CP then boil together. Finally, season with salt and soy sauce then Soup is ready to be served.

8 Stir-Fried Noodle 7 mins CP 6 pieces Yellow Noodle 2 cups (80 g ) Sliced Carrot ¼ cup Sliced Onion ¼ cup Bok Choy 4 heads Red Chili ½ piece Shitake Mushroom 2 pieces Oil 2 tablespoons Soy Sauce 2 tablespoons Oyster Sauce 2 tablespoons Sugar ½ teaspoon Deep fry CP at 80 C for 3-4 minutes. Preheat the pan over medium heat then add oil into the pan, followed by sliced onion, carrot, bok choy and red chili stir fry together until soft. Add yellow noodle, stir fry together then season with oyster sauce, soy sauce and sugar. Lastly, add CP and stir fry together then it is ready to be served.

9 Mini Burger 6 mins CP 3 pieces Mini bun burger 3 pieces Lettuce 3-6 leaves Sliced Tomato 3 slices Sliced Shallot 3 slices Mayonnaise 2 tablespoons Butter 3 teaspoons Deep fry CP at 80 C for 3-4 minutes. Preheat the pan over medium heat, cut mini bun burger into half then grill the mini bun until it turns brown and take the bun out from the pan. Add lettuce, sliced tomato and shallot on the bottom bun. Top with CP and cover with another bun and finally Mini Burger is ready to be served.