If you love Asian flavors then you need these teriyaki chicken waffles in your life. They’re light fluffy and can be eaten any time during the day!

SERVES 6 //COOK TIME 40 min

INGREDIENTS
For the waffles
250g flour
50g sugar
1 tbsp baking powder
¼ tsp salt
2 large eggs, separated
125 ml milk
250 ml buttermilk
250g unsalted butter, melted
For the teriyaki chicken
75 ml brown sugar
60 ml soy sauce
2 tbsp honey
2 cloves garlic, peeled, crushed
½ tsp ground ginger
40g cornflour
1 onion, peeled and chopped
4 chicken breast fillets, sliced
1 chilli, chopped

METHOD
For the waffles
1. Preheat waffle iron.
2. Mix together flour, sugar, baking powder and salt.
3. In another bowl, beat egg whites until stiff peaks form.
4. In a third bowl, whisk milk, buttermilk, butter and egg yolks. Stir into dry ingredients. Once smooth, fold in egg whites.
5. Pour ½ cup batter into waffle iron and cook till golden. Repeat.
For the teriyaki chicken
1. In a pot, mix ½ cup water, sugar, soy, honey, 1 garlic clove, ginger.
2. Whisk together cornflour and 2 tbsp water. Add to pot.
3. Heat sauce until it thickens. If it becomes too thick, add water.
4. Heat a little oil in a pan and fry the onion. Remove from pan, then fry chicken until browned. Add the onion back in.
5. Add the teriyaki sauce and simmer for 5 minutes, until the chicken is cooked. Add chilli.
6. Serve chicken on waffles.

If you’re in the mood for a super tasty, but light meal, try out our Asian-style sticky chicken recipe

The post Teriyaki chicken waffles appeared first on MyKitchen.

Thinking about what you should make for dinner tonight? How about a perfectly tender spatchcock chicken doused in an Asian-style dressing, served with a fresh seasonal herb salad? You’re welcome.

SERVES 4

INGREDIENTS
For the chicken
½ cup sweet Indonesian soy sauce
½ cup teriyaki sauce
¼ cup BBQ sauce
1 tbsp sesame oil
1 tbsp hoisin sauce
3 tbsp honey
1 spatchcock chicken
1 lemon, halved or quartered
For the salad
1 tbsp lemon juice, plus zest of ½ a lemon
3 tbsp olive oil
½ tsp wholegrain mustard
1 tsp honey
Salt and pepper
2 packets baby salad leaves
1 packet micro herbs
2 spring onions, sliced
Edible flowers, to garnish

METHOD
For the chicken
1. Preheat the oven to 200°C.
2. Mix the sweet Indonesian soy sauce, teriyaki sauce, BBQ sauce, sesame oil, hoisin sauce and honey together in a bowl and marinate the chicken for at least 20 minutes.
3. Place the chicken on a foil-lined roasting tray and roast in the oven for 45 to 60 minutes, or until cooked and sticky, basting every 15 minutes.
For the salad
1. Whisk the lemon juice, zest, olive oil, mustard and honey together and season.
2. Just before serving, toss the dressing together with the baby salad leaves, micro herbs and spring onions, and garnish with edible flowers. Serve the salad with the chicken and lemon wedges.

Got plans for the weekend? Nope? Great! Whip up your own BBQ sauce, baste a spatchcock chicken and throw it on the braai.

The post Honey and soy spatchcock chicken with herb salad appeared first on MyKitchen.