Broccoli and Chicken Stir-Fry

Broccoli and Chicken Stir-Fry Serve with rice. Ingredients 2/3 cup soy sauce 1/4 cup brown sugar 1/2 teaspoon ground ginger 1 pinch red pepper flakes, or to taste 2 tablespoons water 2 tablespoons cornstarch 2 teaspoons vegetable oil, or to taste 3 skinless, boneless chicken breast halves, cut into chunks 1 onion, sliced 3 cups broccoli florets Directions Stir soy sauce, brown sugar, ginger, and red pepper flakes together in a bowl to dissolve sugar into the liquid. Mix water and cornstarch together in a small bowl; stir with a whisk until cornstarch dissolves completely. Heat oil in a large … Continue reading Broccoli and Chicken Stir-Fry

Vietnamese Shaking Beef (Bo Luc lac)

Vietnamese Shaking Beef (Bo Luc lac) Serves 3 Ingredients Beef Marinade 2 lbs sirloin (trim off excess fat and cut into 1-inch cubes) 1 teaspoon granulated sugar 1 teaspoon salt 1/2 teaspoon black pepper 2 garlic cloves (mince) Sauce 2 tablespoons vegetable oil 2 tablespoons unsalted butter 1 small red, white or yellow onion (slice into thin wedges) 1 garlic clove (mince) 2 tablespoons soy sauce 1 teaspoon fish sauce 2 tablespoons honey 2 tablespoons rice vinegar 2 teaspoons granulated sugar Lime Dipping Sauce (Optional) 2-3 teaspoons lime juice 1/2 teaspoon salt 1/4 teaspoon black pepper Salad Lettuce Watercress Tomatoes … Continue reading Vietnamese Shaking Beef (Bo Luc lac)

Stir Fried Wok Vegetables

Stir Fried Wok Vegetables “This is a simple, Asian-style side dish of stir fried vegetables out of the wok.” Ingredients 2 tablespoons vegetable oil 1 tablespoon minced fresh ginger (optional) 3 serrano chile peppers, seeded and chopped (optional) 1/2 cup baby corn, cut in half 1 red bell pepper, seeded and cut into strips 2 pounds bok choy – stalks halved and cut into 1/4-inch sticks, leaves halved, separated 3 cups fresh bean sprouts 1/4 cup Asian fish sauce (nuoc mam or nam pla) 3 tablespoons Chinese oyster sauce 4 green onions, thinly sliced 2 tablespoons chopped cilantro leaves (optional) … Continue reading Stir Fried Wok Vegetables

Chinese Green Bean Stir-Fry

Chinese Green Bean Stir-Fry Ready In 35 m Recipe By:Jackie O. “Asian-style green beans with lots of flavor! This recipe is made for a large party; but can be scaled down for a family dinner. Serve cold or warm.” Ingredients 1 cup vegetable oil 13 pounds fresh green beans, trimmed 5 tablespoons minced garlic 5 tablespoons minced fresh ginger root 2 tablespoons kosher salt 1 tablespoon coarsely ground black pepper 2 (8 ounce) bottles black bean sauce Directions In a large wok, heat oil over medium-high heat. Stir in green beans; cook, stirring frequently, for 1 to 2 minutes. Stir … Continue reading Chinese Green Bean Stir-Fry

Fried Rice Restaurant Style

Fried Rice Restaurant Style Prep 15 m Cook 30 m Ready In 45 m Recipe By:jostrander “A quick fried rice like you get at your favorite Chinese restaurant. A couple of eggs, baby carrots, peas and soy sauce is all you need.” Ingredients 2 cups enriched white rice 4 cups water 2/3 cup chopped baby carrots 1/2 cup frozen green peas 2 tablespoons vegetable oil 2 eggs soy sauce to taste sesame oil, to taste (optional) Directions In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes. In a small saucepan, … Continue reading Fried Rice Restaurant Style

Chicken Stir-Fry

Chicken Stir-Fry Prep 30 m Cook 35 m Ready In 1 h 20 m Recipe By:Katie Sechrist “A quick and easy dish to prepare, this chicken stir-fry is packed with veggies. Try adding bean sprouts, bamboo shoots, snap peas, or any of your favorite vegetables. Serve it with white or brown rice, or noodles.” Ingredients 2 cups white rice 4 cups water 2/3 cup soy sauce 1/4 cup brown sugar 1 tablespoon cornstarch 1 tablespoon minced fresh ginger 1 tablespoon minced garlic 1/4 teaspoon red pepper flakes 3 skinless, boneless chicken breast halves, thinly sliced 1 tablespoon sesame oil 1 … Continue reading Chicken Stir-Fry

General Tso’s Chicken

General Tso’s Chicken Prep 25 m Cook 15 m Ready In 40 m Recipe By:CRAIG “This is the classic that is so popular in Chinese restaurants. Banana sauce can be found in Asian stores. It is made in the Philippines. If you can’t get it substitute ketchup.” Ingredients 4 cups peanut oil for frying 2 eggs 1 teaspoon sesame oil 1/2 cup cornstarch 1 pound skinless, boneless chicken thighs, cut into bite-sized pieces 1 1/2 tablespoons rice vinegar 2 tablespoons rice wine 3 tablespoons white sugar 3 tablespoons soy sauce 1 teaspoon sesame oil 1 tablespoon banana ketchup 2 tablespoons … Continue reading General Tso’s Chicken

Kung Pao Chicken

Kung Pao Chicken Prep 30 m Cook 30 m Ready In 1 h 30 m Recipe By:Arlena “Spicy chicken with peanuts, similar to what is served in Chinese restaurants. It is easy to make, and you can be as sloppy with the measurements as you want. They reduce to a nice, thick sauce. Substitute cashews for peanuts, or bamboo shoots for the water chestnuts. You can’t go wrong! Enjoy!” Ingredients 1 pound skinless, boneless chicken breast halves – cut into chunks 2 tablespoons white wine 2 tablespoons soy sauce 2 tablespoons sesame oil, divided 2 tablespoons cornstarch, dissolved in 2 … Continue reading Kung Pao Chicken

Chicken Snap Pea Stir-Fry with Sweet Peppers + Ginger

Chicken Snap Pea Stir-Fry with Sweet Peppers + Ginger Serves: 8 servings Prep time: 10 mins Cook time: 15 mins Total time: 25 mins Save Print This easy one-pan chicken snap pea stir-fry skillet is packed with tons of pretty spring veggies and fresh ginger with a homemade Asian sauce makes it so flavorful! Ingredients 2 cups sugar snap peas 1 large sweet pepper, thinly sliced 1 medium onion, finely diced 3 cloves garlic 1 tablespoon minced fresh ginger 3 tablespoons vegetable oil, divided 1-1/2 lbs boneless skinless chicken breasts, cut into 1-in cubes 1/2 cup soy sauce 1/2 cup … Continue reading Chicken Snap Pea Stir-Fry with Sweet Peppers + Ginger