Sharon’s Stylish Meals – Season 1 Episode 2 Recipes
ASIAN-STYLE CHICKEN SALAD
1 packet Italian salad mix
1 ready-cooked chicken, shredded into thin strips (deboned and skinned)
2 avocados, sliced
1 fresh mango, cut into chunks or 1 tin lychees, drained and dried well
1 packet mange touts or snow peas, julienned
Place everything in a bowl and toss with dressing just before serving. Sprinkle with noodles and sesame seeds.
1 packet minute noodles
1 tbs sesame seeds
Preheat oven to 140°C. Toast noodles and sesame seeds on a baking tray for about 10 minutes.
DRESSING
1 tbs peanut butter
2 tbs lychee juice
2 tbs chutney
2 tbs red wine vinegar
1 tbs sugar
1 tbs soya sauce
½ tsp mustard powder
2 tsp sesame oil
⅓ cup olive oil
¼ cup fresh coriander, chopped
2 tbs fresh ginger, grated
Blend all ingredients together and set aside until ready to use
DECONSTRUCTED CHICKEN TERIYAKI
I love serving this dish with all the parts separated on one big platter. That way, my family can eat whichever part takes their fancy.
PREPARATION TIME: 30 minutes
COOKING TIME: 20 minutes
CHICKEN TERIYAKI
30ml (2 T) cornstarch
20ml (2 t) cold water
125ml (½ cup) soya sauce
45ml (3 T) mirin*
45ml (3 T) cider vinegar
45ml (3 T) sugar
15ml (1 T) fresh ginger, minced
15ml (1 T) sesame seeds
20 chicken thigh fillets
30ml (2 T) olive oil
Dissolve the cornstarch in cold water and set aside. For the sauce, mix the rest of the ingredients together in a measuring jug. Set aside.
Cut each chicken fillet into three, place in a bowl and toss with the olive oil to coat the pieces.
Heat a wok on very high heat. Sear the chicken pieces in batches until very browned and then set aside.
Bring sauce to a boil on very high heat until it starts to thicken. Add the cornstarch and thicken more. Set aside 30-45ml (2-3 T) of sauce for the vegetables. Place the chicken pieces back in the wok. Sauté them on high heat until well coated with the sauce and cooked through completely. Set aside and keep warm until ready to serve. Sprinkle with some sesame seeds just before serving.
STIR-FRY VEGETABLES
45ml (3 T) olive oil
15ml (1 T) fresh ginger, minced
2 carrots, julienned
180g (6 oz) fine French green beans
250ml (1 cup) corn kernels
150g (5 oz) asparagus, cut into pieces
6 zucchini, julienned
45g (2 oz) baby salad onions
500ml (2 cups) fresh bean sprouts
coarse salt
black pepper
Heat the oil in a wok. Add the ginger and carrots and stir-fry on high heat for a few minutes.
Then add the beans, corn kernels, asparagus and zucchini and stir-fry for another 2 minutes, seasoning them with salt. As the vegetables begin to soften, add the reserved teriyaki sauce, as well as the salad onions and bean sprouts. Stir-fry on high heat to coat the vegetables. Set aside in a dish ready to serve.
CHEF’S TIP: *Mirin is a Japanese sweet wine and can be substituted with sugar syrup. I use either frozen, tinned or fresh corn kernels.
Serves 8
PENNE WITH CHICKEN SAUCE
Whenever I make this sauce over a bed of penne, my guests finish it off immediately because it’s so tasty. Using chicken thighs instead of breasts ensures that it’s soft and moist.
PREPARATION TIME: 20 minutes
COOKING TIME: 40-45 minutes
1 onion
2 carrots
2 celery stalks
45-60ml (3-4 T) butter or margarine
15ml (1 T) olive oil
750g (1.5 lb) deboned chicken thigh fillets
250ml (1 cup) chicken stock
300g (10.5 oz) rosa tomatoes, chopped
2 x 410g (14 oz) tins chopped tomatoes
4 fresh bay leaves or 2 dry bay leaves
30ml (2 T) chicken stock powder
coarse salt
black pepper
500g (1 lb) penne
Finely chop the onion, carrots, celery in a food processor. Then in a large pot, sauté them in the butter or margarine with the olive oil until just soft and lightly coloured. Cut the chicken thighs into small pieces, add to the vegetables and fry until cooked through.
Pour over the stock, bring to a boil, reduce slightly and then add the rosa tomatoes and tinned tomatoes (including the liquid) as well as the bay leaves. Season the sauce with chicken stock powder to taste.
Stir well to mix everything, then cover and simmer for about 40 minutes or until the chicken is very soft. Adjust seasoning with salt and pepper.
Boil penne until cooked “al dente”. Drain. Mound on a large platter and then top with the chicken mixture.
CHEF’S TIP: The chicken mixture can be made ahead and reheated.
Serves 8
