Izakaya Sakura Squash With Chicken Recipes

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IZAKAYA SAKURA CHICKEN KARAAGE AND PONZU COLESLAW



Izakaya Sakura Chicken Karaage and Ponzu Coleslaw image

Make and share this Izakaya Sakura Chicken Karaage and Ponzu Coleslaw recipe from Food.com.

Provided by Member 610488

Categories     Chicken Breast

Time 32m

Yield 4 serving(s)

Number Of Ingredients 9

3 tablespoons ponzu sauce
1 tablespoon soy sauce
3 tablespoons mayonnaise
1/2 cabbage, finely sliced
2 carrots, thinly sliced
1/2 cup canned corn
1 (3 ounce) package karaage coating mix (Kikkoman KARA AGE Coating)
1 1/4 lbs boneless chicken thighs or 1 1/4 lbs boneless skinless chicken breasts
1 cup vegetable oil

Steps:

  • Mix ponzu sauce, soy sauce and mayonnaise to make dressing. In a large bowl, mix cabbage, carrots and canned corn. Pour dressing mixture over the vegetables and toss to coat. Chill for an hour.
  • Cut chicken into 1 1/2 inch square pieces. Heat vegetable oil in large skillet over medium heat (350 F). Oil is ready when a bread cube dropped in oil turns brown on the bottom in 20 seconds.
  • Pour 1 package of Karaage Coating Mix in a large plastic bag. Moisten chicken in water, allowing excess to drip off. Add a dozen pieces at a time to the bag. Close the top of the bag and shake well to coat all pieces evenly.
  • Pan-fry half of pieces in hot oil, 2-4 minutes or until chicken is cooked, turning pieces over occasionally. Remove and drain excess oil on paper towels. Cook remaining pieces in same way.
  • Serve karaage with coleslaw on side.

Nutrition Facts : Calories 888.2, Fat 80.2, SaturatedFat 13.7, Cholesterol 122, Sodium 482.9, Carbohydrate 17.3, Fiber 4.3, Sugar 6.8, Protein 27.4

IZAKAYA SAKURA TERIYAKI CHICKEN



Izakaya Sakura Teriyaki Chicken image

Make and share this Izakaya Sakura Teriyaki Chicken recipe from Food.com.

Provided by Member 610488

Categories     Chicken Thigh & Leg

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

1 1/2 lbs chicken thighs
3 tablespoons sake
3 tablespoons soy sauce
3 tablespoons rice vinegar
3 tablespoons sugar

Steps:

  • Cut chicken thigh into bite-size pieces. In a small bowl, add sake, soy sauce, rice vinegar and sugar, and mix well.
  • Heat saucepan, place chicken in pan and cook both sides until golden grown.
  • Wipe off excess oil with a paper towel.
  • Add sake/soy sauce mixture. Cook until liquid is mostly gone.
  • Remove chicken from saucepan and place on plate.
  • Cook the sauce in the saucepan for a few more minutes until it thickens. Coat chicken with sauce.

CALABAZA CON POLLO (CALABAZA SQUASH AND CHICKEN)



Calabaza Con Pollo (Calabaza Squash and Chicken) image

Mexican chicken and vegetable dish with calabaza squash. My mom's recipe.

Provided by mari9807

Categories     World Cuisine Recipes     Latin American     Mexican     Main Dishes     Chicken

Time 1h20m

Yield 8

Number Of Ingredients 13

3 pounds skinless, boneless chicken thighs
1 tablespoon salt
1 tablespoon garlic powder
1 tablespoon ground cumin
2 teaspoons ground black pepper
2 tablespoons olive oil
1 calabaza squash, peeled and cut into 1 1/2-inch cubes
1 medium zucchini, cubed
1 medium yellow squash, cubed
1 medium tomato, chopped
1 medium yellow onion, chopped
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce

Steps:

  • Bring a large pot of water to a boil; add chicken thighs. Continue to boil until no longer pink in the centers and juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain, reserving 2 cups broth. Shred or chop chicken and set aside.
  • Mix salt, garlic powder, cumin, and black pepper together in a bowl and set aside.
  • Heat olive oil in a large pan over medium-high heat. Add calabaza squash, zucchini, yellow squash, tomato, and onion. Cook and stir until tender, about 10 minutes. Add corn, followed by tomato sauce, dry spice mixture, and chicken. Pour in reserved 2 cups chicken broth. Mix well.
  • Cover the pan and let simmer over medium heat, 20 to 30 minutes.

Nutrition Facts : Calories 378.2 calories, Carbohydrate 27.5 g, Cholesterol 105.1 mg, Fat 16.5 g, Fiber 4.8 g, Protein 32.8 g, SaturatedFat 4 g, Sodium 1283.8 mg, Sugar 7.2 g

SAKE-STEAMED CHICKEN AND KABOCHA SQUASH



Sake-Steamed Chicken and Kabocha Squash image

The secret to juicy, tender, delicately steamed white-meat chicken and squash? Going slow.

Provided by Tadashi Ono

Categories     Bon Appétit     Chicken     Squash     Dinner     Ginger     Chile Pepper     Healthy     Low Fat     Low Cholesterol     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 4 servings

Number Of Ingredients 7

2 dried chiles de árbol, seeded, crushed, or 1/2 teaspoon crushed red pepper flakes
1 cup sake
1 (2-inch) piece ginger, peeled, cut into thin matchsticks
2 (8-ounce) skin-on or skinless, boneless chicken breasts
Kosher salt
1/4 small kabocha or red kuri squash, seeded, sliced crosswise into 3/4-inch-thick half-moons, then sliced in half again
2 scallions, sliced on a diagonal, plus more for serving

Steps:

  • Combine chiles, sake, and 1 cup water in a pot. Fit with a steamer basket and arrange ginger in basket. Season chicken with salt and place in steamer basket, skin side up; add squash and 2 sliced scallions. Cover pot and steam chicken and squash over medium heat, adding more water by 1/4-cupfuls if needed, until squash is tender and chicken is just cooked through, 16-20 minutes.
  • Remove steamer basket from pot and bring liquid to a boil. Cook until flavors are concentrated and liquid thickens, 6-8 minutes (you should have about 3 Tbsp.).
  • Slice chicken and arrange on plates with squash. Pour steaming liquid over and top with additional scallions.

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