Chicken Thigh Fillets | Bunbury Farmers Market

Sesame Chicken

Ingredients:
1 pack chicken thigh fillets
1 bottle Ebisu Japanese premium sauce
1 teaspoon fresh garlic, crushed
1 teaspoon fresh ginger, crushed
1 tablespoon sesame seeds

Method:
Preheat oven to 250 degrees & line a baking tray with Glad baking paper. Mix garlic, ginger & sesame seeds together with the Ebisu Japanese sauce. Dip thigh fillets in marinade & place on the baking tray. Cook in the hot oven for 25 minutes until chicken is brown. Serve with Jasmine steamed rice & a side salad of your choice. *Note: Marinate chicken for a minimum of one hour if time permits.

Serves: 4-6

Note:
For more recipes & cooking tips, please see Darryl or the team at the Farmers Market.
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American Smokey BBQ Chicken with Mango Salsa

Chicken Ingredients:
8 chicken thigh fillets (2 per person)

Marinade:
1 cup Café 26 Smokey BBQ Rib Marinade
½ cup maple syrup
1 dessertspoon crushed fresh garlic
1 dessertspoon crushed fresh ginger
1 dessertspoon arrowroot or cornflour

Salsa Ingredients:
2 mangoes, chopped finely
1 red onion, chopped finely
½ cup fresh mint or coriander, chopped
2-3 truss tomatoes, chopped finely
Splash of sweet chilli sauce
Pinch of salt & pepper

Method:
Mix all ingredients together for the marinade in a bowl & dip chicken thigh fillets in. Marinate chicken for a minimum of 1 hour on a lined baking tray.
Preheat oven to 200°. Cover chicken with foil & cook in the oven for 20 minutes. Remove foil & continue to cook for a further 15 minutes or until chicken is brown.
For the Salsa, gently mix all ingredients together in a bowl then serve with the Chicken.

Serves: 4

Note:
For more recipes & cooking tips, please see Darryl or the team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below:

Yum Yum Chicken Stir Fry

Ingredients:
2 cups chicken thigh fillets or breast finely sliced
1 small bag of bean shoots
1 bunch of either Bok Choy OR Choy Sum OR Pack Choy washed and sliced
Splash oyster sauce (one bottle should do 3 stir-fry)
2 cups chopped spring onion
1 tsp chopped garlic
1 cup diced red capsicum
1 tsp chopped ginger
1 dessert spoon olive oil
*A handful of either peanuts or cashews for crunch

Method:
Heat the wok and add oil, chicken, ginger, garlic and stir till chicken colours up, approx. 1 to 2 minutes. Add all the other ingredients, stirring for a minute or two, then add the sauces at the last minute. Stir through the nuts and serve. Great with fragrant rice or noodles.

Serves: 4

Note:
For more recipes & cooking tips, please see Darryl or the team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below: