5 Quick and Easy Salad Recipes

Salads are yummy, filling, healthy, and relatively easy to make. As long as you have the right ingredients, which you can source from Hello Fresh, Sun Basket and/or Home Chef, you should be able to make the 5 quick and easy salad recipes below, at home, successfully:

1. Easy Crunchy Asian Slaw Salad

The easy crunchy Asian slaw salad is a delicious, Asian-inspired delicacy that comprises a range of vegetables including broccoli slaw, snow peas, Brussel sprouts, carrots, cabbage, and bell pepper. Apart from vegetables, this vegans and omnivores perfect salad consists of a well thought out dressing that contains a variety of ingredients such as rice wine vinegar, garlic clove, and ginger. Other dressing ingredients include sesame oil, olive oil, honey/agave/brown rice syrup, soy sauce, and chili paste. Plus, you can make some topping for it, which is optional, using roasted, crushed peanuts/ cashews or toasted sesame seeds. This salad goes well with a range of foods such as chicken, tofu, or fish stuffed into tacos, added to buddha bowls, or topped onto burgers. That said, here is a 20-minute easy crunchy Asian slaw salad recipe that yields six servings:

  1. 7 cups of shredded veggies consisting of Brussels sprouts, broccoli slaw, cabbage, snow peas, carrots, and bell pepper.
  2. 3 sliced scallions.
  3. 1 cup of chopped cilantro, mint, or Italian parsley.

For Your Dressing

  1. 1. 1 tablespoon of soy sauce.
  2. 3 tablespoons of olive oil.
  3. 1 tablespoon of finely chopped ginger.
  4. 1 tablespoon of sesame oil.
  5. 1 finely minced garlic clove.
  6. ¼ cup of rice wine vinegar.
  7. ½ teaspoon of chili paste or chili flakes( optional).
  8. 3 tablespoons of honey, agave, or brown rice syrup.
  9. ½ teaspoon of salt.

Optional toppings

  1. Crushed or roasted cashews or peanuts.
  2. Toasted sesame seeds.
  1. First, combine your slaw ingredients together in a bowl of the appropriate size, adding scallions and cilantro.
  2. Second, whisk the dressing ingredients together in a medium-size bowl.
  3. Third, pour the dressing into the slaw, tossing well.
  4. Fourth, garnish with nuts and/or sesame seeds.

2. Shredded Brussels Sprout Salad

Eating Brussels sprouts regularly is a great way to enjoy a number of health benefits, including but not limited to protection against cancer, improved digestion, and reduced risk of diabetes as well as heart problems. Plus, this delicious salad that pairs well with a variety of foods including bacon, smoked paprika, fish sauce, and mustard is so easy to make that a recipe, which yields 4 servings requires just 30 minutes to make. Here is the recipe:

  1. 4 cups of Brussels sprouts.
  2. ½ a cup of pine nuts(toasted).
  3. ¼ cup of extra-virgin olive oil, plus extra for drizzling.
  4. ⅓ a cup of grated pecorino cheese (optional).
  5. ¼ cup of fresh lemon juice.
  6. ⅓ cup of chives(chopped).
  7. ⅓ cup of cranberries(dried).
  8. Salt and freshly ground black pepper(to taste).
  1. Slice the Brussels sprouts thinly, placing them into a large bowl thereafter.
  2. Next, toss with the remaining ingredients before adding salt and pepper to taste.
  3. Now, let the salad sit at room temperature for 20 minutes, before tasting and adjusting the seasonings as need be.
  4. After that, finalize the process with an additional drizzle of olive oil(optional).

3. Broccoli Pasta Salad

Broccoli pasta salad, which goes well with wine, milk, or fresh fruit juice, can make for a great lunch or dinner option. What’s more, this melt-in-your-mouth delicacy takes a very little amount of time to cook, making it a perfect recipe for busy moms who don’t have much time to cook. For example, a meal that serves six takes approximately just 25 minutes to ready and it’s as follows;

  1. 8 oz of short pasta.
  2. 4 cups of broccoli( cut into tiny pieces).
  3. 1/4 cup of sunflower seeds.
  4. 1/3 cup of diced red onions.
  5. 8 slices of cooked and crumbled bacon.
  6. 1/2 a cup of feta cheese(optional).
  7. 1/2 a cup of dried cranberries.
For Your Dressing
  1. 1. 3/4 of a cup of mayonnaise.
  2. 2 teaspoons of sugar.
  3. 1/4 of a cup of sour cream.
  4. 3 tablespoons of white wine vinegar.
  5. salt and pepper to taste.
  1. First, whisk well all the ingredients for your dressing in a medium-size bowl and set aside.
  2. Next, cook pasta according to instructions given on the package before draining and running the pasta under cold water.
  3. Then, add the remaining ingredients to a separate, larger bowl.
  4. Now, pour the dressing over the ingredients bowl and mix well.
  5. Finally, let cool off in the refrigerator for an hour prior to serving.

4. Easy Healthy Taco Salad

The easy healthy taco salad is a Mexican-inspired salad that can be very delicious, filling, and healthy, especially if paired with ground beef. This quick and easy-to-make salad is low in calories and a source of protein and fat, nutrients each of which has its own set of health benefits. For example, fats help protect the body from trauma, keep the body warm, facilitate vitamins, and store energy. On the other hand, proteins help with weight control and reduce the risk of sarcopenia(a condition characterized by the progressive loss of physical function and muscle mass that’s commonly associated with older adults). Apart from these essential nutrients are key for the structure, function, as well as regulation of all the tissues and organs found in the body.

  1. 2 tbsp of taco seasoning.
  2. 3/4 cup of shredded Cheddar cheese.
  3. 1 lb of ground beef.
  4. 1/3 cup of salsa(a nice sauce made from onions, tomatoes, chili peppers, and a range of spices, served with Spanish or Mexican food).
  5. 1 tsp of avocado oil.
  6. 1 medium, cubed avocado.
  7. 1/3 cup of sour cream.
  8. 8 oz of chopped romaine lettuce.
  9. 1/2 a cup of chopped green onions.
  10. 1-1/3 cup of halved grape tomatoes.
  1. In a medium-size skillet, heat oil over medium to high heat until the oil is hot enough.
  2. Next, add ground beef and stir fry, breaking up the pieces with a spatula, for approximately 10 minutes, or until the beef is browned and the moisture is gone.
  3. After that, stir the taco seasoning into the ground beef until perfectly combined.
  4. Meanwhile, combine together all the other remaining ingredients in a bowl of the appropriate size.
  5. Thereafter, add the ground beef, combining everything together.
  6. Finally, serve warm with the appropriate pairing or drink

5. Vegan Cobb Salad

The vegan cob salad is one of the quickest and easy salad recipes you can make at home as it does not entail any cooking. Pairing quite well with coconut bacon, this salad is equally yummy, filling, and healthy with approximately 590 calories per serving. Here is a 10-minute vegan cob salad recipe that yields six servings;

  1. 3 cups of sweet corn.
  2. 3 cups of cherry tomatoes, sliced in half.
  3. 9 heads of romaine( a type of lettuce with long narrow firm leaves).
  4. 3 cups of crispy roasted or canned chickpeas.
  5. 3/4 of diced red onion.
  6. 2 cups of vegan ranch dressing.
  7. 1-1/2 cups of coconut bacon.
  8. 1-1/2 cups of quartered radishes.
  9. Fresh chopped parsley, to garnish
  10. Salt and pepper, to taste.
  1. Put the romaine heads in a bowl of the appropriate size and arrange the other ingredients over the top.
  2. Next, drizzle with the vegan ranch dressing and sprinkle with pepper alongside salt to taste.
  3. Serve raw with a glass of milk or wine.

Final Thoughts

Easy crunchy Asian slaw salad, shredded Brussels sprout salad, broccoli pasta salad, easy healthy taco salad, and vegan cob salad are delicious yet very easy to make salads. Check out these insightful reviews for your ingredient sourcing needs. As long as you have the required ingredients, each salad should be unchallenging to make. Sun Basket is probably your best choice, so be sure to check more about the ingredients you need for the meals mentioned above. Bon appetit!

The post 5 Quick and Easy Salad Recipes appeared first on The Peach Kitchen.

Watermelon Salad

This simple and delicious Watermelon Salad includes feta cheese, blueberries and fresh basil, with a hint of lime. Not only is it beautiful (and patriotic), it pairs with any summer meal!

If you’re eager to enjoy all the best summer foods, don’t miss my compilation of favorite side dishes to bring to a BBQ, which includes everyones favorite Baked Potato Salad and Pasta Salad.

I love to liven up my summer side dishes (especially for a potluck or BBQ) with this beautiful and delicious Watermelon Salad. It’s a fun twist to a traditional fruit salad, and everyone loves the flavor combination!

Ingredients needed:

Watermelon: To choose a ripe watermelon find the big field spot where the watermelon was resting as it grew and look for one with a creamy yellow spot, rather than white, indicating it’s ripe. Then knock on it; you should feel a firm thud (not soft and dull), to make sure it’s not overripe.

Feta Cheese: feta is mild and slightly salty which pairs perfectly with the sweetness of fresh watermelon.

Blueberries: I love the pop for flavor they add and color, making the salad a patriotic red, white and blue.

Basil: Fresh basil (rather than dried) is a must! You could substitute fresh mint.

Lime juice: fresh squeezed is best for the freshest flavor.

How to make Watermelon Salad:

  • Slice and cube watermelon and add to a large bowl. Add basil, blueberries, feta, and lightly toss.
  • Drizzle lime juice on top. Enjoy!

Two process photos for making watermelon salad and squeezing lime juice on top.

Make it a meal and serve Watermelon Salad with:

  • Grilled Chicken, Steak, Burgers, Kebabs or Ribs
  • Grilled Corn on the Cob, or Elote
  • Baked Beans
  • Potato Salad
  • Pasta Salad
  • Cornbread

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A bowl of watermelon salad with feta, blueberries and fresh basil in it.

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Watermelon Salad

This simple and delicious Watermelon Salad includes feta cheese, blueberries and fresh basil, with a hint of lime. Not only is it beautiful (and patriotic), it pairs with any meal!
Course Appetizer, Salad, Side Dish
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 8
Calories 89kcal
Author Lauren Allen


  • 8 cups cubed watermelon
  • 1 1/2 cups fresh blueberries
  • 1/4 cup fresh basil leaves , chopped
  • 1/2 cup feta cheese crumbles
  • 2 Tablespoons fresh lime juice


  • Place watermelon in a large bowl. Add basil, blueberries, feta, and lightly toss. 
  • Drizzle lime juice on top. Serve. Leftovers will last in the fridge for 2-3 days.


Watermelon: To choose a ripe watermelon find the big field spot where the watermelon was resting as it grew and look for one with a creamy yellow spot, rather than white, indicating it’s ripe. Then knock on it; you should feel a firm thud (not soft and dull), to make sure it’s not overripe.


Calories: 89kcal | Carbohydrates: 16g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 8mg | Sodium: 106mg | Potassium: 224mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1310IU | Vitamin C: 17.7mg | Calcium: 72mg | Iron: 0.7mg
Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

I originally shared this recipe June 2016. Updated June 2020 with new photos and helpful tips.

The post Watermelon Salad appeared first on Tastes Better From Scratch.

Grilled Steak Fajitas

These Grilled Steak Fajitas are the perfect departure from burgers and hot dogs for simmer grilling. Marinated in the morning, throw on the grill with a medley of bell peppers and onions, and serve in charred tortillas with all your favorite fixings.

Fajitas are the EASIEST dinner on the planet, so be sure to check out these Sheet Pan Garlic Lime Salmon Fajitas, these Sheet Pan Fajita Bowls with Chicken Sausage, and these Sizzling Steak Fajita Roll Ups.

Grilled Steak Fajitas

Easy meals are the name of the game in the summer. And it doesn’t get much easier than these Grilled Steak Fajitas! All you have to do is marinate the steak, throw it on the grill with peppers and onions and serve them in warm flour tortillas. Our favorite steak fajitas marinade has plenty of acid from lime juice and all the classic flavors of traditional fajitas.

I love grilling in the summertime – it keeps my house nice and cool and doesn’t dirty up the kitchen. A lot of people are intimated by it, but if you use a meat thermometer, there’s no way you can mess it up.

Let’s make them!

Steak on a grill.

Ingredients in Grilled Steak Fajitas

  • Steak: For this particular recipe, I like to use skirt or flank steak. They’re both very inexpensive cuts of meat, but tend to be tough so we make sure to marinate long enough to break down some of the tougher parts of the meat. You also only want to cook the steak to a medium-rare or medium temperature, otherwise the meat can be tough.
  • Quick Tip: One last tip when it comes to cooking a tough piece of meat like a flank steak, when you slice the steak, make sure to slice it against the grain.
  • Lime: I like the acidic notes of lime juice in this marinate, not only is it flavorful, but it helps to tenderize the meat as well.
  • Olive oil. You don’t need an expensive olive oil here, anything will work!
  • Spices: The spice blend in these Grilled Steak Fajitas is simple – chili powder, garlic powder, onion powder, cumin, paprika, and just a little bit of cayenne if you’re up for it.
  • Garlic: I like to grate the garlic into the marinade by using a microplane, but you can also smash it or mince it.
  • Peppers: Use a medley of your favorite bell peppers. I prefer red, yellow, and orange peppers because they tend to be a bit sweeter than green peppers.
  • Tortillas: Any tortillas will work. We prefer flour tortillas, but if corn is your thing, go for it!

How to make Grilled Steak Fajitas

  1. Marinate the steak: Add the flank steak to a ziplock baggie along with the lime juice, olive oil, spices, and garlic. Marinate for at least two hours and up to eight.
  2. Prep the grill: Once the steak has marinated, pull it out and season with salt and pepper. Turn all the burners on a high heat. You want the grill to be about 450-degrees.
  3. Prep the veggies: Toss sliced bell peppers and onions (or any other veggies!) with a little bit of olive oil, salt, and pepper.
  4. Grill! Place a grill pan or sheet on one half of the grill. Cook the veggies. After they start to blister, add the steak. Grill for about 4 minutes on one side, flip and grill another 3-4 minutes on the other side. Toss the veggies when you add the steak and then when you flip the steak.
  5. Let Steak Rest: Remove everything from the grill and let the steak rest for 10 minutes before slicing.
  6. Serve: Transfer a little bit of the steak, peppers and onions into tortillas. Top with your favorite fajita condiments.

Steak fajitas on a sheet pan.

Substitutions, Tips and Tricks for Recipe Success:

  • Make sure you let your meat rest before slicing, otherwise, all of that good juice won’t stay in the steak.
  • Feel free to swap our your favorite fajita veggies. Zucchini, mushrooms, or squash would also be great.
  • For even more flavor, throw your tortillas on the grill for a second or two to char them up a little bit.
  • Sprinkle the final produce with a little bit of chopped cilantro.

What to serve with Grilled Steak Fajitas!

  • salsa
  • sour cream
  • shredded cheese
  • guacamole
  • pico de Gallo
  • avocado

Steak fajitas in a tortilla on a white plate.

If you love grilling, check out these other grilled favorites!

  • Grilled Chipotle Ranch Burgers
  • Grilled Hawaiian Chicken
  • Teriyaki Beef Skewers
  • Grilled BBQ Chicken
  • California Avocado Chicken 


Grilled Steak Faijtas

These Grilled Steak Fajitas are the perfect departure from burgers and hot dogs for simmer grilling. Marinated in the morning, throw on the grill with a medley of bell peppers and onions, and serve in charred tortillas with all your favorite fixings.
Course Main Course
Cuisine American
Keyword fajitas, steak fajitas, grilled steak fajitas
Prep Time 10 minutes
Cook Time 15 minutes
5 hours
Total Time 5 hours 25 minutes
Servings 8 fajitas
Calories 375kcal
Author Nicole Leggio
Cost $25


  • Grill
  • Grill pan


  • 2 lbs flank steak
  • 2 large limes
  • 1/4 cup + 2 tbsp olive oil
  • 3 large garlic cloves, grated
  • 1 tbsp chili powder
  • 2 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper (optional)
  • 2 tsp salt, divided
  • 1/2 tsp paprika
  • 2 large bell peppers, sliced
  • 1 medium onion, sliced
  • 8 small flour tortillas

Optional Toppings:

  • Sour Cream
  • Guacamole
  • Avocado Slices
  • Tomatoes diced
  • Extra Sour Cream for serving


  • Add flank steak to a large plastic ziplock bag. Add lime juice, 1/4 cup olive oil, chili powder, cumin, garlic powder, and cayenne to the bag as well. Zip up. Massage marinade into meat. Refrigerate for at least 2 hours and up to 8.
  • Preheat the grill to a high heat – about 450 degrees. Place a grill pan or sheet on one side of the grill. Once the steak has marinated, remove and sprinkle with 1 1/2 teaspoons of salt on both sides. Add the peppers and onions to a medium bowl. Toss with remaining 2 tablespoons olive oil. Season with remaining 1/2 teaspoon salt and a little bit of pepper.
  • Add the pepper to the grill. Cook for 3-4 minutes and then add steak on the uncovered side of the grill. Use tongs to toss the peppers. Close the grill. Let the steak cook for about 4 minutes. Use tongs to flip the steak over. Toss the peppers again. If they are charred enough, remove from the grill.
  • Cook the steak another 3-4 minutes or until it reaches your desired doneness. (For skirt steak you really want medium-rare to medium which is an internal temperature of 140-145 degrees. It will increase 5 degrees as it rests. Remove the steak and peppers from the grill. Let the steak rest for 10 minutes.
  • Use a sharp knife to cut the steak against the grain into thin slices. Serve in warm tortillas with your favorite toppings.


Serving: 1serving | Calories: 375kcal | Carbohydrates: 22g | Protein: 28g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 68mg | Sodium: 868mg | Potassium: 589mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1666IU | Vitamin C: 59mg | Calcium: 77mg | Iron: 4mg

Savory Buckwheat dinner rolls recipe

Coming to today’s recipe, both Vj and Aj loved these dinner rolls and it got over in no time. I have used butter in this recipe, you can easily replace it with olive oil, if you are worried about it.

You can also make the same recipe with 1 & 1/2 cup maida (all purpose flour) or fully wheat flour or a ratio of maida and wheat flour too! – skipping buckwheat flour, flax meal, psyllium husk. Water quantity is 1/4 cup and others same (instead of using the water for flax mixture and the 1 tbsp extra).

I have used instant yeast, so directly adding for mixing. If you are using active dry yeast, you have to dissolve completely yeast in milk, water and sugar. Keep aside for 10 mins. This mixture should be frothy and rised for using in the recipe to knead dough.

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Savory buckwheat flour dinner rolls

Savory buckwheat flour dinner rolls with wheat flour, psyllium husk, flax meal, green chilli, onion and coriander leaves. Full video post.
Course Breakfast, Dinner
Cuisine Indian
Prep Time 15 minutes
Cook Time 18 minutes
Resting time 1 hour
Servings 6

Cup measurements


  • 1 cup wheat flour
  • 1/2 cup buckwheat flour
  • 1 tbsp psyllium husk
  • 1 tbsp flax meal
  • 3 tbsp warm water
  • 2 tbsp shallots/ small onion measure chopped
  • 2 tbsp coriander leaves measure chopped
  • 1 green chilli chopped
  • 1/4 cup milk
  • 1 tbsp warm water
  • 1/2 tbsp sugar
  • 3/4 tsp salt
  • 2 tbsp melt butter
  • Milk & butter for brushing


  • Mix flax meal with 3 tbsp warm water and set aside for 15 mins.
  • In a mixing bowl, add all wet ingredients. Top it with the other dry ingredients.
  • I used my bread maker for kneading. It takes about 15 mins. You can hand knead well for 10 mins.
  • Once you have the dough, grease a bowl with oil and grease the dough surface. Cling wrap and set aside for an hour for rising.
  • After 1 hr, knead again to smooth. Divide to equal sized portions.
  • Roll into small balls. Grease a pan with oil/ butter. Dust with some flour.
  • Place the rolled dough in it and cover it for second rise. (10-15 mins)You can preheat the oven until then at 190 deg C.
  • Brush the top with milk to cover the surface. Bake for 15-18 mins.
  • Once done, brush generously with butter.Cool over wire rack. Enjoy warm.



You can use wheat flour fully or all purpose fully or a mixture of both in the same recipe, skipping psyllium husk, buckwheat flour and flax meal. Refer this recipe for more details.

Buckwheat rolls Step by step pictures:

  1. Prepare flax mixture: Mix flax meal with 3 tbsp warm water and set aside for 15 mins.

The post Savory Buckwheat dinner rolls recipe appeared first on Raks Kitchen.

Honey Soy Chicken – Marinade & Sauce (excellent grilled!)

This is a recipe for everybody’s favourite Honey Soy chicken marinade. It does everything you expect from a marinade (tenderises, adds flavour), and gives it a lovely lacquered finish. But that’s not all! We’ve also got a glossy honey garlic sauce to smother the chicken and everything else on your plate.

This is particularly excellent grilled, but for everyday purposes just cook it on the stove!

Honey Soy Chicken – marinade and sauce

This is a Honey Soy chicken marinade I’ve been using for most of my adult life which is direct copycat of the store bought bottled marinades.

Except unlike store bought where a quick inspection of the label reveals it contains a mere 0.5% of honey (I felt so indigent when I saw this!!), this is actually made with plenty of honey!!!

(In case you are wondering, most of the sweetness comes from cheap syrups like glucose or golden syrup)

One sauce is used for 3 purposes: to marinade, baste and make a serving sauce. Because nobody says no to extra sauce!

Honey soy garlic marinade and sauce

Honey soy garlic sauce and marinade

What you need for Honey Soy Chicken

Here’s what you need for this Honey Soy Chicken. I feel like there’s a good chance you already have all these ingredients!!

Honey Soy Chicken ingredients

Chinese cooking wine (“shoaxing wine”) is the secret ingredient here. Without it, you will really notice that the flavour is a bit too one dimensional, especially the sauce. The Chinese cooking wine adds depth and complexity into both the marinade and the sauce.

Substitutes in order of preference (best first) – dry sherry, Mirin, cooking sake. Best non alcoholic substitute is chicken stock.

Some Recipe Trivia! You don’t need cooking wine when making Honey Soy Chicken on the stove or in the oven because you cook the chicken in the sauce and this gives the sauce greater depth of flavour. But when cooking on the BBQ, we don’t have that option so both the sauce and the marinade needs an extra dash of flavour which we get from the Chinese cooking wine.

Though this recipe particularly caters to grilled chicken, it’s still excellent for stovetop cooking when you want a premium version of the stove or oven version (this has more sauce and marinating adds flavour).

How to make Honey Soy Chicken

And here’s how it’s made –

  • mix up a batch of the sauce
  • save some for basting (by separating it, it’s not tainted by uncooked chicken)
  • save some to make the sauce
  • use the rest for marinating

How to make Honey Garlic Chicken

Plate of honey soy garlic chicken with a side of pineapple fried rice

Note: the batch depicted in the photos and video is a bit less than what the recipe calls for – I had to sacrifice some for Dozer

Also, I know this recipe more than what you’ll need for one meal – it calls for 1.5kg/3lb chicken which sounds like a lot. But this is the kind of food that makes everyone happy, so I assure you it’s worth making a large batch so you can enjoy leftovers for days to come. Especially if you make this with chicken thighs, it’s terrifically juicy when reheated! – Nagi x

Watch how to make it


Honey Soy Chicken – Marinade and Sauce (excellent grilled!)

Recipe video above. This is my premium recipe for Honey Soy chicken, a step up from this quick Honey Garlic Chicken and easy Baked Honey Soy Chicken, neither of which call for marinating. One mixture is used as a marinade, for basting, and also to make a fabulous glossy sauce to drizzle over the chicken and everything on your plate. It’s especially good for grilling!
Course BBQ/Grilling, Mains
Cuisine Asian-esque, Western
Keyword Grilled chicken, Honey Garlic Chicken, honey soy chicken
Prep Time 10 minutes
Cook Time 20 minutes
1 day
Servings 5 – 6
Calories 353kcal
Author Nagi


  • 1.25 – 1.5 kg/ 2.5 – 3 lb skinless boneless chicken thighs OR breast (Note 1)
  • 1 tbsp vegetable oil , for cooking

Honey Soy Marinade Sauce:

  • 1/2 cup soy sauce , all purpose or light (not dark, Note 2)
  • 2/3 cup honey
  • 1/3 cup cider vinegar (or rice vinegar)
  • 1/4 cup Chinese cooking wine or dry sherry (Note 3)
  • 1 tbsp sesame oil , toasted (Note 4)
  • 1 1/2 tbsp garlic , finely minced

Serving Sauce:

  • 1/4 cup water
  • 1 1/2 tsp cornflour/cornstarch

Garnishes (optional):

  • Green onion , finely sliced
  • Sesame seeds


Marinade Sauce:

  • Place ingredients in a jug and mix well until honey is completely dissolved.
  • Reserve 1/4 cup for Basting, refrigerate. (Note 5)
  • Reserve 3/4 cup for Serving Sauce, refrigerate.
  • Marinade Chicken: Pour remaining marinade over chicken in a container. Coat chicken thoroughly. Cover, refrigerate 24 to 48 hours (minimum 3 hrs).

Serving Sauce:

  • Place reserved sauce in a small saucepan. Mix cornflour and water, then add into saucepan.
  • Simmer over medium, stirring regularly, until it thickens to a syrupy consistency. Set aside and keep warm.


  • Brush BBQ plate or grills with oil and heat to medium high. Or heat oil in a large skillet over medium high heat.
  • THIGHS: Place chicken on BBQ. Cook the first side for 2 minutes, then flip and dab with reserved Basting Sauce. Cook for 2 minutes, flip and baste. Then flip/baste every 1 minute for total cook time of 8 to 10 minutes or until a thermometer reads 75°C/165°F.
  • BREAST: Cook first side 2 minutes, flip, baste. Cook 2 minutes, then flip and baste every 45 sec or so for total cook time of 7 – 8 minutes (internal temp 66°C / 151°F).
  • REST: Transfer to serving plate, cover loosely with foil and rest for 5 minutes.
  • SERVE chicken garnished with sesame seeds and green onion, with sauce on the side so people can help themselves.


1. Chicken – boneless thigh and breast are my favourite cuts for cooking on the BBQ. Just easier than bone in which requires more attention. For bone in chicken thighs and drumsticks, use medium heat and cook for 20 minutes with the lid down, or until internal temp is 75°C/165°F. Wins take about 12 – 15 minutes.

2. Soy sauce – light or all purpose soy works here. DO NOT use “dark soy sauce” or “sweet soy sauce” – flavour is too intense.

3. Chinese cooking wine – essential for sufficient depth of flavour, especially in the sauce. Costs a few dollars for a large bottle at Asian stores, lasts for years. Best sub (in order of preference) – dry sherry, Mirin, cooking sake, chicken stock/broth (use 1/2 cup of stock).

4. Toasted sesame oil is brown, untoasted is yellow. Toasted is the standard in Australia – stronger sesame flavour.

5. Basting – reserve some sauce for basting so it’s not tainted by raw chicken. I don’t do this for all BBQ recipes, only where we do frequent basting because it doesn’t have sufficient time to cook out raw chicken juices (1.5 minutes on BBQ after each baste).

6. Nutrition per serving, assuming all sauce is consumed. I made an educated guess about how much of the marinade is absorbed into the chicken.


Calories: 353kcal | Carbohydrates: 16g | Protein: 39g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 190mg | Sodium: 569mg | Potassium: 523mg | Fiber: 1g | Sugar: 14g | Vitamin A: 48IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 2mg

Life of Dozer

Chilly nights + useless heating = using Dozer as my hot water bottle (he is very good at it, actually).

Dozer lying on me

The post Honey Soy Chicken – Marinade & Sauce (excellent grilled!) appeared first on RecipeTin Eats.

Shrimp Scampi Spaghetti

This is what’s on our table yesterday because it was Father’s Day! peanutbutter loves shrimp and seafood and he loves pasta so I just had to make him one of specialties – Shrimp Scampi Spaghetti!

Oh and there’s a Father’s Day contest at San Remo Philippines page called Shapes of Fatherhood, this doubles up as my entry. I know maraming pasta shapes which you can pair with Shrimp Scampi but I chose spaghetti because you can never go wrong with spaghetti. It’s a classic… just like peanutbutter. He is not the most patient but  he is very loving and thoughtful. He is strict with the kids but his heart melts like marshmallows whenever he is with them. Most of all, he never fails to show his love for us.

Back to this Shrimp Scampi Spaghetti. This is also something you can never go wrong with. It’s a bit pricey if you consider how much a kilo of shrimp is these days but panalo talaga especially if you serve it on special occasions. It’s very easy to cook too and has minimal ingredients. All you have to do is cook the garlic in butter and olive oil and then cook the shrimp in there. Then you take out the shrimp and add the lemon juice and lemon zest and bring into a simmer. If you want it to be a bit more saucey, you can add about 1/4 cup of pasta water. Then add back the shrimp and the cooked spaghetti. Make sure you mix it well so the pasta gets coated with the sauce.

  • You may or may not add chili flakes. It’s delicious with a little spicy kick pero if there are kids who are going to eat this with you, better not add it. Sprinkle na lang on your plate.
  • If the sauce turned out to be too sour or “lemony” for you, just add a tablespoon or two of butter and it will be perfect!



  • 650g Shrimp, shelled and deveined
  • 450g spaghetti
  • 6 tbsp butter
  • 5 tbsp olive oil
  • 8 cloves garlic, chopped
  • the juice of two lemons
  • zest of one lemons
  • salt and pepper to taste
  • red pepper flakes (optional)
  • chopped parsley

  1. Boil a large pot of salty water for spaghetti
  2. Cook spaghetti according to package directions.
  3. While water is boiling/spaghetti is cooking, heat up butter and olive oil.
  4. Add garlic and cook for 2 minutes or until butter and oil mixture is infused with the flavors of garlic.
  5. Add shrimp to the skillet and cook on both sides until pink about 2-3 minutes
  6. Remove the shrimp from the skillet and keep it warm
  7. Add lemon juice and lemon zest and bring to boil.
  8. Return shrimp to skillet. You can add pasta water if you want to create more sauce.
  9. Add the cooked spaghetti, and sprinkle chopped parsley.
  10. Stir everything together and season with salt to taste.
  11. You can add red pepper flakes to make it a bit spicy.
  12. Serve with a lemon wedge as garnish

 If you make this recipe, kindly snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!

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