Sunday, August 7, 2011

Sweet and Spicy Chicken with steamed Asian Greens and fried Eggplants

My wife is hoping to buy oven someday. Unfortunately, that someday will take so long. One day, we both try to cook this bake dish featured in Yummy Magazine (August 2010 edition) using oven toaster.

Today I will share to you one simple but classy, taste good and healthy dish. For those who are health conscious, this dish is for you. 


400 grams Breast Chicken Fillet
¼ cup Honey (we don’t have honey so we use ½ cup of sugar)
2 tbsp. Teriyaki Sauce
1 tbsp. Mustard
2 cloves Garlic, Crushed
1 small Chili, Chopped
Steamed Rice, Steam Asian Greens and Fried Eggplants


Arrange chicken on prepared tray. Combine honey, teriyaki sauce, mustard, garlic and chili in a bowl. Brush half over chicken.
Put chicken on oven toaster and heat for 10 minutes. Turn chicken and brush with the remaining teriyaki mixture and heat for 10 to 15 minutes, until cooked through.
Serve on top with rice and steamed Asian greens and fried eggplants.


To prepare the sauce use 2 tbsp. of the marinade and 1 tbsp. teriyaki sauce.