Recipes
Recipe of Teriyaki Chicken
Ingredients: 4 boneless, skinless chicken breasts ½ cup soy sauce ¼ cup honey ¼ cup brown sugar 1 tbsp minced garlic 1 tbsp minced ginger 1 tbsp cornstarch 1 tbsp water 2 tbsps vegetable oil sea salt and pepper to taste sliced green onions and sesame seeds for garnish Instructions: In a bowl, mix together soy sauce, honey, brown sugar, garlic, and ginger until well combined. Season chicken breasts with sea salt and pepper on both sides. Heat your SENSARTE Nonstick Frying Pan Skillet over medium-high heat and add 2 tbsps vegetable oil. Once the oil is hot, add chicken breasts to the skillet and cook for about 5-6 minutes on each side until they are golden brown. Remove the chicken from the skillet and set it aside on a plate. In a small bowl, mix together cornstarch and water. In the same skillet, add the soy sauce mixture and bring it to a boil. Add the cornstarch mixture and stir until the sauce thickens. Add the chicken back to the skillet and spoon the sauce over it. Cook for an additional 2-3 minutes until the chicken is fully coated with the sauce. Serve hot and garnish with sliced green onions and sesame seeds or over a bowl of rice. Enjoy!
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Recipe of Surf and Turf
Ingredients: 1 pound steak (sirloin or filet mignon) 1 pound shrimp, peeled and deveined ¼ cup olive oil ¼ cup soy sauce 2 tbsps honey 2 tbsps Worcestershire sauce 2 garlic cloves, minced sea salt and pepper, to taste lemon wedges, for garnish chopped parsley, for garnish Instructions: In the SENSARTE Nonstick Deep Frying Pan Skillet, heat 2 tbsps olive oil over medium-high heat. Add the steak and cook for 3-4 minutes on each side until browned and cooked to your desired doneness. Remove the steak from the pan and let it rest for 5 minutes before slicing it into thin strips. In the same skillet, add 1 tbsp olive oil and the peeled and deveined shrimp. Cook the shrimp for 2-3 minutes on each side until pink and cooked through. Remove the shrimp from the pan and set aside. Combine the remaining 1 tbsp olive oil, soy sauce, honey, Worcestershire sauce, garlic, sea salt, and pepper in the SENSARTE Nonstick Frying Pan. Cook over medium-high heat until the mixture starts to thicken, about 5-6 minutes. Add the sliced steak and cooked shrimp to the pan with the sauce, and stir to coat. Cook for another 2-3 minutes until everything is heated through and coated with the sauce. Serve the Surf and Turf with lemon wedges and chopped parsley for garnish. Enjoy!
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Recipe of Fried Chicken with Soy Sauce and Garlic
Ingredients: 1 cup cornflour 400g chicken breast, cut into 2-3cm pieces peanut oil, to deep-fry sesame seeds, to sprinkle green onion, trimmed, thinly sliced steamed rice, to serve For The Chili Sauce: ⅓ cup passata ⅓ cup caster sugar 2 tbsps light soy sauce 1 tbsp sriracha chilli sauce 1 tbsp apple cider vinegar 1 garlic clove, finely grated Instructions: For the chili sauce, add the passata, sugar, soy sauce, sriracha, vinegar, garlic, and ¼ cup water in SENSARTE Nonstick Deep Frying Pan over high heat to combine. Bring to a boil. Reduce heat to low. Simmer for 15 minutes or until thickened, stirring occasionally. Set aside. Whisk together the cornmeal and a pinch of salt in a mixing bowl. Then add the chicken to the bowl. Toss to coat. Pour enough oil to reach one-third of the way up the sides of the SENSARTE Nonstick Skillet. Heat the oil to 160°C. Cook chicken in batches for 3 minutes or until golden brown. Use a slotted spoon to transfer to a wire rack over a baking sheet to drain. Put the Nonstick Frying Pan back on the stove with the chili sauce over medium heat. Toss the chicken pieces into the sauce. Sprinkle with sesame seeds and green onion. Serve with steamed rice and enjoy!
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Recipe of Curried Chicken
Ingredients: For The Spice Mix: 1 ½ tsps ground coriander 1 tsp ground cumin ½ tsp turmeric ½ tsp fennel seeds, crushed in a small bag ½ tsp ground cinnamon ½ tsp ground black pepper ¼ tsp ground mustard ¼ tsp ground cloves For The Curry: 2 tbsp olive oil 1 small yellow onion, chopped 4 garlic cloves, minced 1 tbsp fresh ginger, peeled and minced 1 cup low-sodium chicken broth ¾ cup drained canned diced tomatoes 1 ½ lbs boneless skinless chicken breasts, diced into cubes 1 tsp cornstarch mixed with 2 tsps water ⅓ cup heavy cream 2 tbsp chopped cilantro sea salt and cayenne pepper Instructions: Grab a small mixing bowl, whisk together all the spices in the spice mixture and set aside for future use. Heat olive oil in SENSARTE Nonstick Skillet over medium-high heat. Add in the onion and stir fry until lightly golden for about 4 to 6 minutes. Add the minced garlic and ginger and sauté for another 30 seconds, then add the spice mix and fry for another 30 seconds. Pour in chicken broth and tomatoes and bring to a boil, then reduce heat to medium-low, cover and simmer 5 minutes. Pour the mixture into a blender and puree the mixture until thick and smooth, then return to the skillet and heat over medium-high heat. Season the sauce with salt and cayenne pepper, then add the chicken. Bring to a simmer, then reduce heat to medium-low, cover with lid and simmer until chicken is cooked through, stirring occasionally, about 8 to 12 minutes. During the last minute of cooking, add the cornstarch and water slurry, to thicken the sauce slightly. Stir in cream then serve warm with cilantro over basmati rice. Enjoy!
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