Pan-Grilled Coriander Chicken Breast Set
30 minutes
1 Serving
Grilled Coriander Chicken Breast Set menu contains simple ingredients and easy to prepare. The tender grilled chicken with herbs make it very appetizing.
Please Select an Option
Intensity
Low
Moderate
High
- Grilled Coriander Chicken Breast
- Oyster Sauce Pak Choy
- Mushroom Clear Soup
- White Rice
- 2/3 cup White Rice
- Some Black sesame for garnishing
- Dairy Product
- 1 cup / 150 g Plain yoghurt, low-fat
- Fruit
- 8 pcs Green or purple grape
Nutrition Value in 1 Serving
Calories
513 kcal
Carbohydrate
34.1 g
Fat
24.5 g
Protein
38.9 g
- Grilled Coriander Chicken Breast
- Oyster Sauce Pak Choy
- Mushroom Clear Soup
- White Rice
- 1 1/3 cup White Rice
- Some Black sesame for garnishing
- Dairy Product
- 1 cup / 150 g Plain yoghurt, low-fat
- Fruit
- 8 pcs Green or purple grape
Nutrition Value in 1 Serving
Calories
644 kcal
Carbohydrate
64.1 g
Fat
24.7 g
Protein
41.3 g
- Grilled Coriander Chicken Breast
- Oyster Sauce Pak Choy
- Mushroom Clear Soup
- White Rice
- 2 cup White Rice
- Some Black sesame for garnishing
- Dairy Product
- 2 cup / 300 g Plain yoghurt, low-fat
- Fruit
- 8 pcs Green or purple grape
Nutrition Value in 1 Serving
Calories
789 kcal
Carbohydrate
90.7 g
Fat
26.5 g
Protein
49.2 g
Grilled Coriander Chicken Breast
| ½ cup / 130 g | Chicken breast |
| 1/2 cup | Fresh coriander, finely chopped |
| 1/3 tsp | AJI-SHIO® Flavoured Black Pepper |
| 1 tsp | Chili flakes |
| ½ tbsp | Olive oil |
- Marinate chicken breast with fresh coriander, AJI-SHIO® Flavoured Black Pepper and chili flakes.
- Heat olive oil in a non-stick pan, grill the chicken for 5-7 min minutes.
- Flip to another side to grill for 5-7 min or until cooked
- Slice the chicken into pieces before serve.
Oyster Sauce Pak Choy
| 3 small stalk | Baby pak choy, halved |
| 1 tsp | Olive oil |
| ½ tsp | Chopped garlic |
| ½ tsp | Oyster sauce |
| 3 tbsp | Water |
| ¼ tsp | TUMIX® Chicken Stock |
| 3 | Cherry tomato for garnishing (optional) |
- Blanch the pak choy, set aside.
- In a saucepan, heat the olive oil and sauté garlic until golden. Set aside.
- With the same saucepan, add oyster sauce and water.
- Add in TUMIX® Chicken Stock and bring to a small boil.
- Pour the sauce onto blanched pak choy, sprinkle sauté garlic on top and garnish with cherry tomato.
Mushroom Clear Soup
| 1/4 tsp | Sesame oil |
| 2-3 pcs | Sliced button mushroom |
| 1/4 cup | Thinly sliced carrot |
| 1 tsp | TUMIX® Chicken Stock |
| 250 ml | Chicken clear soup |
| 1 stalk | Spring onion, chopped |
- Heat sesame oil, saute button mushroom until fragrant, add in carrot and TUMIX® Chicken Stock.
- Pour chicken clear soup, let it boil.
- Garnish with spring onion.
Grilled Coriander Chicken Breast
| ½ cup / 130 g | Chicken breast |
| 1/2 cup | Fresh coriander, finely chopped |
| 1/3 tsp | AJI-SHIO® Flavoured Black Pepper |
| 1 tsp | Chili flakes |
| ½ tbsp | Olive oil |
- Marinate chicken breast with fresh coriander, AJI-SHIO® Flavoured Black Pepper and chili flakes.
- Heat olive oil in a non-stick pan, grill the chicken for 5-7 min minutes.
- Flip to another side to grill for 5-7 min or until cooked
- Slice the chicken into pieces before serve.
Oyster Sauce Pak Choy
| 4 small stalk | Baby pak choy, halved |
| 1 tsp | Olive oil |
| 1/2 tsp | Chopped garlic |
| 1 tsp | Oyster sauce |
| 4 tbsp | Water |
| 1/4 tsp | TUMIX® Chicken Stock |
| 3 | Cherry tomato for garnishing (optional) |
- Blanch the pak choy, set aside.
- In a saucepan, heat the olive oil and sauté garlic until golden. Set aside.
- With the same saucepan, add oyster sauce and water.
- Add in TUMIX® Chicken Stock and bring to a small boil.
- Pour the sauce onto blanched pak choy, sprinkle sauté garlic on top and garnish with cherry tomato.
Mushroom Clear Soup
| 1/4 tsp | Sesame oil |
| 2-3 pcs | Sliced button mushroom |
| 1/4 cup | Thinly sliced carrot |
| 1 tsp | TUMIX® Chicken Stock |
| 250 ml | Chicken clear soup |
| 1 stalk | Spring onion, chopped |
- Heat sesame oil, saute button mushroom until fragrant, add in carrot and TUMIX® Chicken Stock.
- Pour chicken clear soup, let it boil.
- Garnish with spring onion.
Grilled Coriander Chicken Breast
| ½ cup / 130 g | Chicken breast |
| 1/2 cup | Fresh coriander, finely chopped |
| 1/3 tsp | AJI-SHIO® Flavoured Black Pepper |
| 1 tsp | Chili flakes |
| ½ tbsp | Olive oil |
- Marinate chicken breast with fresh coriander, AJI-SHIO® Flavoured Black Pepper and chili flakes.
- Heat olive oil in a non-stick pan, grill the chicken for 5-7 min minutes.
- Flip to another side to grill for 5-7 min or until cooked
- Slice the chicken into pieces before serve.
Oyster Sauce Pak Choy
| 4 small stalk | Baby pak choy, halved |
| 1 tsp | Olive oil |
| ½ tsp | Chopped garlic |
| 1 tsp | Oyster sauce |
| 4 tbsp | Water |
| ¼ tsp | TUMIX® Chicken Stock |
| 3 | Cherry tomato for garnishing (optional) |
- Blanch the pak choy, set aside.
- In a saucepan, heat the olive oil and sauté garlic until golden. Set aside.
- With the same saucepan, add oyster sauce and water.
- Add in TUMIX® Chicken Stock and bring to a small boil.
- Pour the sauce onto blanched pak choy, sprinkle sauté garlic on top and garnish with cherry tomato.
Mushroom Clear Soup
| 1/4 tsp | Sesame oil |
| 2-3 pcs | Sliced button mushroom |
| 1/4 cup | Thinly sliced carrot |
| 1 tsp | TUMIX® Chicken Stock |
| 250 ml | Chicken clear soup |
| 1 stalk | Spring onion, chopped |
- Heat sesame oil, saute button mushroom until fragrant, add in carrot and TUMIX® Chicken Stock.
- Pour chicken clear soup, let it boil.
- Garnish with spring onion.
AJI-SHIO® Flavoured Black Pepper Recipes
TUMIX® Chicken Stock Recipes
