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RECIPES

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Rumaki Chicken with Maple Syrup and Tamari

Preparation Time: 20 min.

Cook Time: 30 min.

Calories: 80

Recommended Sauce:

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TAMARI

Japanese Soy Sauce 450 mL

INGREDIENTS

  • 12 slices Bacon, low sodium

  • 0.4 kg (¾ lb.) Chicken breast, boneless, skinless and cut in cubes

  • 30 ml (1 tbsp) Akita Tamari sauce or Akita Soy Sauce, low sodium

  • 60 ml (¼ cup) Maple syrup

  • 60 ml (¼ cup) Akita Sweet chilli sauce

  • 15 ml (1 tbsp) Sesame seeds (optional)

  • 2 Green onions, finely sliced

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PREPARATION

  1. Preheat oven to 350⁰F (175⁰C).

  2. 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.

  3. In a large bowl, mix together the Tamari sauce, Maple syrup and Sweet Chili sauce.

  4. Remove half of the marinade and reserve for later.

  5. Add the chicken to the other half of the marinade and mix to coat.

  6. Cut the bacon slices in two and wrap around the coated chicken cubes.

  7. Secure the bacon with a toothpick.

  8. Place chicken on a baking sheet and cook in the oven for 30 to 40 minutes, until the chicken and bacon are well done.

  9. In a saucepan, heat the reserved sauce and pour over the cooked chicken.

  10. Sprinkle with sesame seeds and sliced green onions.

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Recommended Sauce:

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TERIYAKI

Japanese Stir-Fry Sauce 355 mL

Beef Teriyaki

Preparation Time: 30 min.

Cook Time: 10 min.

Calories: 216

INGREDIENTS

  • 2 x 125 ml ( 2 x ½ cup) Akita Teriyaki Sauce

  • 450 g (1 lb) Fondue Beef, cut in strips

  • 45 ml (3 tbsp) Vegetable oil

  • 15 ml (1 tbsp) Sesame seeds (optional)

  • 1 small Red onion sliced

  • 1 medium size Red bell pepper sliced in strips

  • 1 medium size Green bell pepper sliced in strips

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PREPARATION

  1. 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.

  2. Remove beef from the plastic bag and drain. Discard marinade.

  3. While beef is draining, heat a wok or frying pan, add 15 ml of oil and stir fry the onions for 2 minutes.

  4. Add the pepper and cook for another 3 to 4 minutes.

  5. Remove the vegetables and keep aside for later.

  6. Using the same wok or frying pan, sauté the beef until cooked, in 2 batches, using 15 ml of oil for each batch.

  7. When the second batch is done, add the previously cooked vegetables, the sautéed beef and 125 ml of Akita Teriyaki sauce.

  8. Bring to a boil, reduce heat and let simmer for 3 minutes.

  9. Sprinkle with sesame seeds before serving.

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Chicken Drumsticks with Sweet Chili Sauce

Preparation Time: 30 min.

Cook Time: 60 min.

Calories: 250

Recommended Sauce:

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INGREDIENTS

  • 8 Chicken drumsticks

  • 2 x 125 ml (2 x ½ cup) Akita Sweet Chili Sauce

  • 1 Green onion thinly sliced

​

PREPARATION

  1. 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.

  2. Preheat oven at 400⁰F (205⁰C).

  3. Remove drumsticks from the bag and discard remaining marinade.

  4. 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.

  5. Sprinkle with the green onions and serve with a side dish of Akita Sweet Chili sauce.

  6. Delicious with a crispy green salad or sweet potato fries.

SWEET CHILI

Thai Sauce

355 mL

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Recommended Sauce:

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GENERAL TAO

Chinese Sauce

355 mL

General Tao

Chicken

Preparation Time: 15 min.

Cook Time: 10 min.

Calories: 484

INGREDIENTS

  • 1 kg (2 lb) Skinless, boneless chicken cut in cubes

  • 125 ml (½  cup) Cornstarch

  • 125 ml (½ cup) Vegetable oil

  • 1 Red bell pepper cut in large pieces (optional)

  • 225 ml (1cup) Akita General Tao Sauce

  • Green onion thinly sliced

  • Sesame seeds (optional)

​

PREPARATION

  1. Pour oil in a wok or deep-frying pan and warm to medium heat. Cook red bell peppers until tender and remove.

  2. Dredge chicken in cornstarch and shake to remove excess.

  3. Using the same oil, heat up to med, med-high. Cook chicken in small batches, until golden brown (approximately 2 to 3 minutes).

  4. Place cooked chicken on paper towels to remove excess oil.

  5. Carefully remove remaining hot oil from pan and dispose in a safe manner.

  6. 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.

  7. Sprinkle with green onions and serve with rice or a green salad.

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