Chicken & Peanut Udon

INGREDIENTS    

• Three 7 oz. pre-cooked packaged udon noodles
• 5 spring onions (scallions)
• 4 T. vegetable oil
• ½ large jalapeno pepper, chopped
• 2 t. chilli powder
• 2 whole star anise
• 4 garlic cloves, finely chopped
• 1 T. finely grated ginger
• 1 lb. ground chicken minced
• 2 cup chicken stock
• ¼ cup light soy sauce
• 3 T. smooth peanut butter
• 2 T. white vinegar
• 2 T. cornstarch mixed with 1 t. water
• 1 T. sesame oil
• ½ cup chopped peanuts  

DIRECTIONS     

1. Prepare the noodles, drain and set aside for later. Toss with sesame oil
2. Finely chop spring onions, separate pale and green and set aside.
3. Heat the vegetable oil in a wok or large frying pan over medium heat. Add the Sichuan peppercorns, chilli powder and star anise. Cook the spices for about a minute or until fragrant.
4. Add the garlic, pale part of the spring onion and the ginger. Stir-fry for about 30 seconds. Now increase the heat to high and add in the chicken mince. Stir-fry until the chicken is cooked.
5. Then stir through the chicken stock, soy sauce, peanut butter and vinegar. Simmer for about 4-5 minutes to allow the flavors to infuse. Remove and discard the star anise. 
6. Stir through the cornstarch mixture. Simmer for a further minute or until the sauce has thickened. Then toss in the cooked noodles. 
7. Add chopped peanuts and green spring onions on top.
    

Recipe Author: Marions Kitchen

Roasted Asian Broccoli

INGREDIENTS     

• 2 heads broccoli, cut into bite size florets
• 2 T. olive oil
• 1 T. sesame oil
• ½ t. ground ginger
• 1 T. sesame seeds
• 2 T. soy sauce
• kosher salt and pepper, to taste  

DIRECTIONS     

1. Preheat oven to 425°F. 
2. Add broccoli florets to sheet pan. Add olive oil, sesame oil, ground ginger, sesame seeds, soy sauce, and salt and pepper to broccoli. Toss to combine.
3. Roast for 20-25 minutes, flipping once half way through with a spatula. Serve.

Recipe Author: So Damn Delish

Chinese Takeout Chicken

INGREDIENTS     

• 1 lb. boneless skinless chicken breasts, sliced 
• 1 egg white
• 1 T. white wine
• 1 T. cornstarch
• 3 cups broccoli florets
• 3 t. water
• 2 t. ginger root, grated
• 4 garlic cloves, minced
• oil for pan

For the Stir-fry sauce:  

• ¼ cup low-sodium soy sauce
• 2 t. cornstarch
• 2 t. water
• 1 t. brown sugar
• 1 t. rice vinegar   

DIRECTIONS     

1. In a bowl, combine egg white, wine, cornstarch, and salt. Add the sliced chicken and coat well. Cover and fridge.
2. Poach chicken in a pan of boiling water for 30 seconds. 
3. In a small bowl, mix sauce ingredients together and set aside.
4. In a pan on medium-high heat, add oil, broccoli, with a splash of water. Stir and then cover for 2 minutes. Uncover and allow the water to evaporate. Add a little more oil, then stir in garlic and ginger. Add the slightly poached chicken and allow to slightly brown. Add sauce, stir, and cook until thickened.

Image Author: Two Plaid Aprons

Jet Tila Larb Gai

INGREDIENTS     

• 1 T. lime juice 
• 1 T. oil
• 3 to 4 garlic cloves, minced
• 1 large shallot, sliced
• 2 lbs. ground chicken 
• ½ c. red onion, thinly sliced
• 1-2 t. chili powder
• 2½ oz. fresh lime juice
• 2 oz. fish sauce
• ½ c. brown sugar
• ¼ c. roasted rice powder
• 3–4 scallions, chopped   

DIRECTIONS     

1. Add tamarind paste to ground chicken and let stand for 15 minutes. Heat a medium pan to medium an add oil. Sauté garlic and shallot until translucent, about 2 minutes.
2. Stir in the chicken to the pan, stir-fry until chicken is cooked through, about 3 to 4 minutes.
3. Reduce heat to low, stir in fish sauce, lime, sugar, and chili powder then mix well. Adjust ingredients as necessary.
4. Add onion, and roasted rice powder. Give it a good toss and sand remove from heat.
5. Serve with mint, sliced carrots, lettuce, and or cabbage.

Recipe Author: Jet Tila

Banana Coconut Upside-Down Pie

INGREDIENTS     

• 6-8 ripe but firm bananas
• ½ cup granulated sugar
• 4 T. butter
• 2 T. toasted unsweetened coconut flakes
• 1 t. roasted sesame seeds
• ¼ t. salt
• 1 14 oz. frozen puff pastry sheet, thawed
• Coconut ice cream to serve 

DIRECTIONS     

1. Preheat oven to 400°F. 
2. Peel and slice bananas in half lengthwise and set aside.
3. Heat a 10-inch oven-safe skillet on medium. Add sugar, salt, and butter. Stir to combine and allow to caramelize until it turns amber in color. Stir in some coconut flakes and sesame seeds.
4. Arrange the bananas, cut side down in the skillet. You can cut bananas into smaller pieces to fit. Turn off the heat and let sit for about 5 minutes.
5. Roll out the puff pastry until it’s as wide as the skillet. Cut out a round, a little bigger than the skillet. Place the pastry over the bananas and gently tuck it into the edges and over the bananas. Use a fork to prick holes throughout the pastry.
6. Bake for 25-30 minutes or until the pastry is golden brown. Set aside for 5 minutes. Place a large plate over the skillet and carefully invert onto it.
7. Slice and serve as is or with coconut ice cream.
   

Recipe Author: Tastemade

Pad Krapow

INGREDIENTS   

• 3 T. oil
• 3 cloves garlic (minced)
• 4 serrano chilies, thinly sliced
• 1½ pound ground chicken 
• 2 T. soy sauce
• 3½ T. fish sauce
• 1 T. chili paste
• 1 white onion, sliced
• ½ red bell pepper, sliced
• 1 cup sweet basil 

DIRECTIONS   

1. Heat a large skillet over high heat.
2. Add the oil, garlic, and chili's and cook until the garlic begins to brown, about 30 seconds.
3. Add the chicken and stir-fry until the chicken begins to brown, 2 to 3 minutes.
4. Add the dark soy sauce, sweet soy sauce, and fish sauce. Stir-fry until the liquid is reduced by ½ about 3 minutes.
5. Stir in the chili paste.
6. Add the onions and bell pepper and cook until the chicken is cooked through. This should take about 5 to 6 minutes.
7. Stir in the basil leaves..
8. Serve with Jasmine rice.

Recipe Author: Simple Foodie

Potato and Egg Salad

INGREDIENTS   

• 6 medium white potatoes, quartered
  
• 2 T. rice vinegar
• 2 large celery stalks, diced
• ½ cup onions finely diced
• 5 hard boiled eggs, peeled
• 1 cup mayonnaise
• 1 cup sour cream
• 1 t. yellow mustard
• 1 t. celery seed
• 1 t. kosher salt
• ¼ t. ground black pepper
• paprika for garnish 

DIRECTIONS   

1. Place cubed potatoes in large pot boiling water, continue boiling; reduce heat to low. Cook covered 5-8 minutes or until potatoes are tender. Drain potatoes and let cool. 
2. Mix mayo, sour cream, vinegar, mustard, salt and pepper in a large bowl. Add potatoes, celery and onion; toss gently. Stir in eggs. Sprinkle with paprika. 
3. Cover and refrigerate at least 4 hours to chill and keep refrigerated until ready to serve.

Recipe Image: Family Fresh Meals

Takeout-Style Sesame Noodles

INGREDIENTS   

• 1 lb. thin noodles
• 2 T. sesame oil + splash
• 3 ½ T. soy sauce
• 2 T. Chinese rice vinegar
• 1 T. sesame seeds 
• 1 T. smooth peanut butter
• 1 T. sugar
• 1 T. finely grated ginger
• 2 t. minced garlic
• 2 t. chili-garlic paste, or to taste
• half a cucumber, peeled, seeded, and cut into matchsticks
• ¼ cup chopped roasted peanuts  

DIRECTIONS  

1. Bring a large pot of water to a boil. Add noodles and cook until barely tender, about 5 minutes. Drain, rinse with cold water, drain again and toss with a splash of sesame oil.
2. In a medium bowl, whisk together the remaining 2 tablespoons sesame oil, the soy sauce, rice vinegar, sesame paste, peanut butter, sugar, ginger, garlic and chili-garlic paste.
3. Pour the sauce over the noodles and toss. Transfer to a serving bowl, and garnish with cucumber and peanuts.

Recipe Author: NYT Cooking

Jalapeño Cheddar Burgers

INGREDIENTS   

• 2 lbs. ground chicken
• ½ cup red onion, diced
  
• 1 small can of diced jalapenos
• 3 garlic cloves (finely minced)
• ½ t. black pepper
• 1 t. salt 

DIRECTIONS   

1. In a large bowl, mix all of the burger ingredients together until well combined. 
2. Shape the meat mixture into 6 patties.
3. Grill the meat patties and add cheddar cheese slices.
4. Top with:
   Guacamole
   Tomatoes
   Lettuce
   Sliced red onion
   Fresh jalapenos