These 55 Chinese food recipes are exactly what you need to keep things fresh, no matter the season. Whether you're in the mood for Chinese chicken recipes that bring the heat or Asian chicken recipes with that perfect balance of flavor, I've got you covered.
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These simple and traditional Chinese recipes are perfect for fall, Christmas, winter, or summer. There's something here for every craving. And if you're all about keeping it healthy, homemade, and authentic, these easy Chinese recipes are just the ticket. Your whole family will devour this!
Sticky Asian Ribs (Oven Baked, Fall Off the Bone)
Fall off the bone ribs with a sticky hoisin, soy and honey glaze. Low and slow in the oven, then a quick broil for that glossy finish.
Ingredients
Ribs and Dry Rub
2 racks baby back ribs (large racks, membrane removed)
1 ½ tablespoons kosher salt
1 teaspoon black pepper
½ cup brown sugar (packed)
2 tablespoons garlic powder
Sticky Asian Glaze
½ cup low-sodium soy sauce (regular soy makes the glaze too salty once it reduces)
½ cup brown sugar (packed)
¼ cup honey
¼ cup hoisin sauce
1 tablespoon oyster sauce
1 tablespoon dark soy sauce (for that deep mahogany color)
¼ cup rice wine vinegar
¼ cup ketchup
1 tablespoon toasted sesame oil
6 cloves garlic (grated)
2 tablespoons fresh ginger (grated)
Cornstarch Slurry
2 tablespoons cornstarch
2 tablespoons cold water
Toppings and Serving
toasted sesame seeds
green onions (thinly sliced)
steamed white rice (for serving)
Instructions
- Preheat the oven to 300°F. Line a large baking sheet with foil.
- Remove the membrane from the back of the ribs and pat them dry with paper towels.
- Mix the kosher salt, black pepper, brown sugar, and garlic powder. Season both sides of the ribs generously. Place them meat side up on the baking sheet.
- Cover tightly with parchment paper first, then heavy-duty foil. Crimp the edges to seal.
- Bake for 3 hours, until the meat is tender and pulls back from the ends of the bones.
- Meanwhile, add the soy sauce, brown sugar, honey, hoisin, oyster sauce, dark soy sauce, rice wine vinegar, ketchup, sesame oil, garlic, and ginger to a saucepan. Simmer for 10 minutes. Stir in the cornstarch slurry and cook 1 to 2 minutes, until thick and glossy.
- Take the ribs out, remove the foil and parchment, and switch the oven to broil.
- Brush the ribs with glaze and broil for 3 to 5 minutes, watching closely, until caramelized.
- Brush on one final coat of glaze and top with sesame seeds and green onions. Serve with rice.
- Serve with rice.
Sticky Asian Wings (Sweet Chili Wings)
Sticky, sweet chili glazed wings that are crispy on the outside and juicy inside. Game day, date night, Tuesday night. These wings show up for all of it.
Ingredients
16 pieces of split chicken wings (drummettes and wingettes)
1 tablespoon garlic powder
1 teaspoon of salt
1 teaspoon of pepper
Sticky Glaze
¼ cup of sweet Thai chili sauce
¼ cup of ketchup
Instructions
- Pat the wings dry using a paper towel.
- Season with salt, pepper, garlic powder and spray with avocado oil.
- BAKING: On a baking sheet, line the bottom with parchment paper and place the cooling rack on top. Arrange the wings in a single layer. Bake for 25 minutes, flipping halfway through at 425 degrees f. Keep baking until your desired doneness. The internal temperature should be 165 degrees or higher.
- AIR FRY: preheat the air fryer to 400 degrees. Add the wings and air fry for 20 minutes, flipping halfway until crispy.
- Meanwhile, on a large skillet, add the ketchup and sweet chili sauce. Saute for 2 minutes until bubbly. This helps with caramelization.
- Toss the chicken wings until it is perfectly coated and the sauce is caramelized.
- Enjoy!
Easy Asian Cabbage Rolls Dumplings
Try something new with these easy Asian cabbage roll dumplings! Filled with a tasty vegetable mixture, they're healthy, delicious, and perfect for a crowd. This unique recipe is great for a potluck or fun dinner idea. Check it out and enjoy the flavor!
Ingredients
1 head of cabbage
Filling:
1 lb of ground pork
5-6 dried shitake mushrooms
4 tablespoon minced water chestnuts
4 tablespoon minced carrots
1 bunch of green onions
3 garlic cloves
2 tablespoon sesame oil
2 tablespoon oyster sauce
2 tablespoon low-sodium soy sauce
1 tablespoon white sugar
1 teaspoon salt
1 tsp pepper
Instructions
- Rehydrate shiitake mushrooms in boiling water for 10-15 minutes, then mince garlic, green onions, carrots, and water chestnuts.
- Mix ground pork with minced vegetables, chopped mushrooms, and season with oyster sauce, sesame oil, soy sauce, sugar, salt, pepper, and a few tablespoons of mushroom broth.
- Blanch cabbage leaves in boiling water until flexible.
- Place filling in the center of each cabbage leaf, roll, and tuck in the sides.
- Steam cabbage rolls for 20 minutes until cooked through, then serve with chili oil or dumpling sauce.
Sweet Chili Glazed Chicken Thighs - Air Fryer Recipe
Craving something easy and delicious? These sweet chili glazed chicken thighs are perfect for a fast, flavorful dinner. Made in the air fryer, they're crispy on the outside, juicy inside, and coated with a sticky glaze. Try this recipe ahead of time for a crowd-pleasing meal!
Ingredients
6 bone-in chicken thighs
1 tablespoon avocado oil
1 teaspoon lemon pepper
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon pepper
Sticky Glaze
½ cup sweet chili sauce
3 tablespoon of soy sauce
1 tbsp oyster sauce
1 tablespoon sesame oil
Instructions
- Preheat your oven or air fryer to 375°F (190°C). Pat the chicken thighs dry with a paper towel.
- Mix avocado oil, lemon pepper, garlic powder, salt, and pepper in a small bowl. Rub the mixture all over the chicken thighs.
- Air fry the chicken at 375°F for 15 minutes, skin side down, or roast in the oven at 400°F, skin side down for 20 minutes, then flip and roast for an additional 10 minutes until crispy.
- Prepare the sticky sauce by whisking together sweet chili sauce, soy sauce, sesame oil, and oyster sauce. Baste the chicken with the sauce during cooking and cook until the internal temperature reaches 165°F (74°C).
- (Optional) Broil for the last 2-3 minutes for extra crispiness, watching closely to avoid burning. Let the chicken rest before serving with jasmine rice or your favorite side dishes.
10 Minute Salmon Fried Rice
Leftover salmon plus day old rice equals the fastest, flakiest fried rice you will ever make. 10 minutes, one pan.
Ingredients
2 cups day-old cooked rice (cold is KEY)
10 oz salmon fillet (skin off)
½ onion (minced)
3 cloves garlic (minced)
2 eggs (whisked)
2 tablespoon avocado oil
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon sesame oil
½ teaspoon white pepper
Garnishes with chili oil (chives, lemon wedge)
Instructions
- Pat dry and season the salmon with a pinch of salt and white pepper.
- Heat the wok and add some oil. Cook the salmon at 3 min per side until just about cooked through. Break into large chunks. It will cook longer, so do not fully cook the salmon.
- Add onion and garlic. Sauté 2 minutes until fragrant.
- Add day-old rice, put it all on an even layer and don't stir for 2 min so it crisps up.
- Pour in whisked eggs, let it cook for 1 minute, then fold into rice.
- Drizzle soy, oyster, and sesame oils. Toss everything.
- Garnish with chili oil, chives, squeeze lemon, and serve immediately.
Rice Cooker Beef Pepper Rice (Pepper Lunch Copycat)
Sizzling beef, buttery corn and peppery rice, all made in your rice cooker. The Pepper Lunch copycat you can make in your pajamas.
Ingredients
2 cups jasmine rice (rinsed)
1 ¾ cup water (sub with broth for extra flavor)
12 oz thinly sliced beef (shabu shabu beef, ribeye, or sirloin - the thinner the better)
½ cup frozen or canned corn kernels
½ small white onion (thinly sliced)
Freshly cracked black pepper
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon dark soy sauce
1 teaspoon sesame oil
2 tablespoons cold butter
Sliced green onions for garnish
Instructions
- Rinse the rice. Rinse your rice until the water runs clear, then place it in your rice cooker.
- Add the sliced onion, frozen corn, and the thinly sliced beef.
- Put soy sauce, dark soy sauce, oyster sauce, black pepper and cold butter at the top.
- Add the water or broth.
- Cover with a lid and press the button to cook.
- When it's cooked, mix everything. Scoop into bowls and top with sliced green onions and sesame seeds. Serve immediately.
Spicy Sesame Chicken (Air Fryer)
Crispy, saucy and a little spicy. This air fryer sesame chicken beats takeout and you skip the delivery fee.
Ingredients
8 boneless chicken thighs (skin-on or skinless)
2 tablespoon oyster sauce
2 tablespoon sesame oil
2 tablespoon rice vinegar
1 tablespoon low-sodium soy sauce
1 tablespoon honey
3 cloves of minced garlic
2 stalks of green onions (White and green separated. Green part for garnish)
2 tablespoon of sambal or chili oil (I love using Momofuku Chili Crisp for this)
Instructions
- Prep your marinade. Mince your garlic, and cut your green onions. Separate the white and the dark green part. Use the green part for garnish.
- Preheat your air fryer to 375 degrees.
- Trim your boneless chicken thighs.
- Combine all the ingredients. Mix well.
- Line your air fryer tray or basket with parchment paper.
- Place your chicken skin side up on the tray.
- Air fry at 375 degrees for 20 minutes. Flipping it halfway. The internal temperature of the chicken should be over 165 degrees.
One Pot Crispy Beef Ramen Noodles
Crispy ground beef, springy ramen and a savory sauce, all in one pot. Ready in 20 minutes with barely any dishes.
Ingredients
3 packages of instant ramen noodles (discard seasoning)
1 lb ground beef
1 tablespoon avocado oil
4 garlic cloves (minced)
½ onion (thinly sliced)
Sauce:
1½ cup water
2 tablespoon soy sauce
1 tablespoon vegetarian oyster sauce
2 tablespoon rice vinegar
1 tablespoon sweetener (agave or honey)
1 tablespoon ketchup
1 tablespoon toasted sesame oil
1 tablespoon chili crisp
Garnish: chopped green onions (extra chili crisp)
Instructions
- Brown the beef: In a large skillet or wok, heat avocado oil over medium heat. Add the ground beef and cook until browned and super crispy.
- Add aromatics: Toss in the garlic and onions. Sauté for 2-3 minutes until fragrant.
- Mix the sauce: Mix all the sauce ingredients together.
- Noodles: In the pan, add the water and the sauce.
- Add ramen noodles directly into the sauce. Cover and cook for 2-3 minutes, stirring occasionally until the noodles are tender and coated.
- Finish & serve: Garnish with green onions and a drizzle of chili crisp.
Crispy Beef Rice Bowl
Crispy, saucy ground beef over fluffy rice. Fast, easy and on the table before anyone starts asking what is for dinner.
Ingredients
1 lb ground beef
1 onion (minced)
4 cloves of minced garlic
1 tablespoon of neutral oil (grapeseed oil)
Sauce
4 tablespoon sweet Thai chili sauce (sub: honey)
2 tablespoon vegeterian oyster sauce
2 tablespoon light soy sauce
2 tablespoon rice vinegar
1 tablespoon sesame oil
1 inch minced ginger (or grated)
2 tablespoon water
Beef Rice Bowl Ingredients:
jasmine rice
fried Egg
garnish with sesame seeds and green onion
Instructions
- In a large skillet or wok, heat 1 tablespoon of neutral oil over medium-high heat.
- Add the ground beef, onion and garlic. Cook, breaking it apart with a spatula, until it's browned, crispy and cooked through, usually around 10 minutes.
- **Let the beef get crispy first before putting in the sauce. Leave it alone**
- In a small bowl, whisk together the sweet Thai chili sauce, vegeterian oyster sauce, light soy sauce, rice vinegar, sesame oil, water and grated ginger.
- Pour the sauce mixture over the cooked ground beef and let the sauce thicken.
- Let the beef get nice and crispy.
Assemble Your Beef Rice Bowls
- To serve, place a generous scoop of white rice in each bowl.
- Add a fried egg on top for more deliciousness and extra protein
- Sprinkle of sesame seeds and thinly sliced green onions.
- Serve with your favorite veggies or salad
No Water Chicken Soup (Only 6 Ingredients)
Six ingredients. One pot. Zero water. Napa cabbage, apple and chicken make their own rich, golden broth.
Ingredients
1 whole chicken (about 3 to 4 pounds)
½ head napa cabbage (cut into large pieces)
1 apple (sliced, sweet and firm like Fuji, Gala or Honeycrisp)
1 onion (sliced)
1 inch ginger (peeled and sliced)
1 tablespoon salt
Instructions
- Cut half a head of napa cabbage into large pieces and lay them across the bottom of a large heavy pot with a tight fitting lid.
- Scatter the sliced apple, sliced onion and peeled sliced ginger over the cabbage.
- Set the whole chicken on top of the vegetables, breast side down, and sprinkle 1 tablespoon of salt over everything.
- Cover and cook on medium low for 1.5 hours. Do not lift the lid and do not add any water. Low and slow.
- Check the thickest part of the thigh for 165F, then shred the chicken straight into the broth. Taste and adjust the salt before serving.
Asian Salmon Air Fryer (Ready in 12 Minutes)
Flaky salmon with a sticky, savory Asian glaze, straight out of the air fryer in 12 minutes. Weeknight dinner, solved.
Ingredients
16 ounces Spring Salmon (4 fillets)
2 cloves of garlic
1 stalk of green onions (white and green separated)
2 teaspoon of julienned ginger
2 tablespoon soy sauce
1 tablespoon of fresh lemon juice
1 tablespoon honey
1 tablespoon chili oil* (plus more for serving)
1 tablespoon sesame oil
Instructions
- Prep your salmon. Pat dry with a paper towel.
- Prep ingredients. Mince the garlic, julienne the ginger, and slice the green onions.
- In a bowl, combine all the ingredients and combine.
- Marinate the salmon for 10 to 30 minutes.
- Preheat your air fryer or oven to 375 degrees. Line your air fryer tray or basket with parchment paper.
- Place your salmon fillets and put the sauce on top.
- Air fry at 375 degrees for 8 minutes. Broil for 2 minutes for that gorgeous crust on the top.
- Let the salmon rest for 5 minutes. Serve and enjoy!
Dumpling Salad with Chili Crunch Dressing
Frozen dumplings, crunchy cabbage and a chili crunch dressing. Dinner in 20 minutes and it eats like a full meal.
Ingredients
Salad:
20 frozen dumplings
½ purple cabbage (thinly sliced)
1 cup carrots (thinly sliced)
1 pint cherry tomatoes (halved)
2 green onions (finely sliced)
Chili crunch dressing:
2 tablespoons soy sauce (or tamari)
2 tablespoon rice vinegar
1 tablespoon chili crunch
2 tablespoon tahini
1 tablespoon honey
1 tablespoon sesame oil
1 teaspoon grated ginger
Garnish:
Fresh cilantro
Green onion
Chopped cashews
Sesame seeds
Instructions
Air fry the dumplings:
- Air fry the frozen dumplings at 400°F for 15 minutes until golden and crispy. Cook time varies by brand, so check your air fryer.
Prep the veggies:
- While the dumplings cook, thinly slice the purple cabbage on a mandolin, shred the carrots, and slice the green onions. If you don't have a mandolin, just use a knife.
Make the dressing:
- In a large bowl, whisk together the rice vinegar, tahini, soy sauce, honey, sesame oil, chili crunch, and grated ginger.
Build the salad:
- Add the cabbage and tomatoes to the dressing and toss to coat.
Add the dumplings:
- Add the crispy dumplings and toss gently so they hold their crunch.
Garnish and serve:
- Top with cilantro, green onion, and chopped cashews. Serve right away.
Shrimp Pancakes with Rice Paper and Chili Crunch Sauce
Crispy rice paper, juicy shrimp filling and a spicy chili crunch dipping sauce. Crunchy, chewy and totally addictive.
Ingredients
Pancakes:
1 cup shrimp (finely chopped)
2 tablespoons green onions (chopped)
1 teaspoon cornstarch
Salt and pepper (to season)
4 rice paper sheets
Oil (to spray)
Dipping sauce:
1 tablespoon chili crunch
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
Instructions
Mix the filling:
- Finely chop the shrimp and mix with the green onions, cornstarch, salt, and pepper until well combined and slightly sticky.
Assemble:
- Spread the shrimp mixture evenly over a dry rice paper sheet, leaving a small border. Top with a second dry rice paper sheet and press gently to flatten.
Pan fry:
- Spray a skillet with a little oil and heat to medium. Add the pancake and cook until golden and crisp, then flip and cook the other side until the shrimp is cooked through.
Make the sauce:
- Whisk together the chili crunch, soy sauce, rice vinegar, and sesame oil.
Serve:
- Cut each pancake into quarters and serve hot with the dipping sauce.
Rice Paper Shrimp Dumplings (Steamed)
All the dim sum vibes, none of the folding drama. Rice paper wraps a juicy shrimp filling and steams up tender and chewy.
Ingredients
20 sheets of rice paper (cut into quarters)
1 lb raw peeled shrimp (chopped into)
2 cloves of garlic (grated with a microplane)
½ inch ginger (grated with a microplane)
1 tablespoon cornstarch
1 teaspoon sugar
1 tablespoon oyster sauce ½ teaspoon white pepper
1 tablespoon avocado oil to brush the dumplings to avoid sticking
Dumpling Sauce:
4 tablespoon of avocado oil
1 stalk green onion (minced)
1 clove of garlic minced
2 teaspoon gochugaru or red chili flakes
1 teaspoon oyster sauce
1 teaspoon sesame oil
Instructions
- Assemble the dumpling filling:
- Peel, devein and rough chopped the shrimp.
- In a large bowl, combine the roughly chopped shrimp, grated garlic & ginger.
- Add in the cornstarch, oyster sauce, white pepper, and sugar (for balance).
-
- Make the dumplings:
- Cut the rice paper into quarters. Stack the quarters and dip into lukewarm water for 10 seconds.
- Once the rice papers have softened, put 1 tablespoon of dumpling filling into the softened rice paper and twist it like a money bag sack.
- The rice paper will stick together and seal on its own.
-
- Steam the shrimp dumplings:
- Line a steamer with parchment paper to avoid sticking.
- Put the dumplings in and brush with avocado oil.
- Cover with a lid and steam for 10 minutes.
-
- Make the dumpling sauce:
-
- In a small saucepan, heat up 4 tablespoon of avocado oil.
- In a bowl, add the minced garlic, sliced green onions, gochugaru (or chili flakes), oyster sauce and sesame oil.
- Slowly add the hot oil to the bowl. Mix well.
- Serve the dumplings with the sauce and enjoy!
Sticky Honey Glazed Hoisin Chicken (Pan-Fried Recipe)
Sticky, sweet, and savory-this honey-glazed hoisin chicken is a pan-fried delight! It's one of the best, simple recipes to make when you want something fast and delicious. Perfect for a fun dinner or a special weeknight treat. Give this recipe a try and enjoy the flavors!
Ingredients
8 pieces of boneless chicken thighs (boneless skinless preferred)
⅓ cup hoisin sauce
¼ cup sriracha
¼ cup honey
Instructions
- Pat the chicken thighs dry with a paper towel for a crispy sear.
- Heat a skillet over medium-high heat and cook the chicken, skin side down, until crispy (about 10 minutes).
- Flip the chicken, reduce heat to medium, and add hoisin sauce, sriracha, and honey, stirring to coat.
- Continue cooking, occasionally basting with sauce, until the chicken reaches 165°F (10-15 minutes). Add water or broth if the sauce gets too thick.
- Let the chicken rest for a few minutes before serving with rice and vegetables. Enjoy!
20 Minute Dumpling Lasagna
Frozen dumplings layered with sauce and cheese and baked until bubbly. Weird? Maybe. Delicious? Absolutely.
Ingredients
Dumplings
1 pound ground chicken
2 cups shiitake mushrooms
2 stalks green onions
2 tablespoons oyster sauce
2 tablespoons soy sauce
1 tablespoon sesame oil
½ teaspoon salt
½ teaspoon black pepper
Round dumpling wrappers
1 cup chicken broth
Dumpling Sauce
2 tablespoons rice vinegar
1 tablespoon chili crunch
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon honey (or agave)
Instructions
- Add the shiitake mushrooms and green onions to a food processor. Pulse until finely minced.
- In a bowl, combine ground chicken, mushrooms, green onions, oyster sauce, soy sauce, sesame oil, salt and black pepper
- Mix until well combined.
- On each ramekin, layer dumpling filling, then wrapper, then filling repeat until you reach the top.
- Use a chopstick to make space from the side and add the chicken broth to each dumpling lasagna. Fill it with up to 3 tablespoons of broth in each.
- Steam it for 15 minutes.
- While it's steaming mix together the dumpling sauce.
- Serve with green onions and dumpling sauce
Chili Beef Noodles (15 Minute One-Pan Dinner)
Crispy ground beef, rice noodles and chili crunch, all in one pan. 15 minutes and dinner is done.
Ingredients
1 pound ground beef
12 ounces rice noodles (soaked in hot water for 5 minutes)
2 cups mushrooms (sliced; I used a mix of shiitake, oyster, and king mushrooms)
¼ cup corn
¼ cup sugar snap peas
1 cup green cabbage (sliced thinly)
salt and pepper (to season the beef)
Sauce
1 tablespoon chili crunch
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 teaspoon sesame oil
1 cup water
Garnish
green onions (sliced)
chili crunch (extra, for topping)
Instructions
- Soak the rice noodles in hot water for 5 minutes, then drain. They should be bendy but still firm. They finish cooking in the pan later.
- While the noodles soak, brown the ground beef in a large pan over medium-high heat until it has crispy bits. The secret is not overcrowding the pan. Let it sit and sear before you break it up. Season with salt and pepper.
- Prep your veggies while the beef cooks. Slice the mushrooms and cabbage thinly.
- Add the veggies to the pan with the beef and saute for 1 minute.
- Add the chili crunch, oyster sauce, and sesame oil. Stir to coat everything.
- Add the drained noodles to the pan.
- Pour in 1 cup of water, cover with a lid, and let everything steam for 2 minutes.
- Toss until the noodles are coated and glossy. Top with green onions and more chili crunch. Eat immediately.
Stir-Fry Garlic Prawns with Sweet Chili Sauce (Healthy Recipe)
Healthy, fast, and absolutely delicious, these stir-fry garlic prawns with sweet chili sauce are a must-try! Packed with protein and veggies, this is the best seafood recipe for a quick weeknight dinner. Give it a go for a healthy seafood dish that's full of flavor!
Ingredients
12 large prawns (about 1 pound), peeled and deveined
1 stalk of green onions ,white and green part separated
2 cloves of garlic, minced
1 tablespoon of vegetarian oyster sauce (gluten free)
1 tablespoon sweet chili sauce
1 teaspoon of chili crisp
1 tablespoon of fresh lemon juice
2 teaspoon of sesame oil
Instructions
- Prep the Ingredients: Peel and devein the prawns, chop the green onions (separate the white and green parts), and mince the garlic.
- Sauté Aromatics: Heat oil in a pan over medium-high heat. Add the white parts of the green onions and garlic, sautéing for 1-2 minutes until fragrant.
- Cook the Prawns: Add prawns in a single layer and cook for 2-3 minutes per side until pink and fully cooked through.
- Add Sauces and Finish: Pour in the vegetarian oyster sauce, sweet chili sauce, and chili crisp, cooking until sticky and glossy. Add sesame oil, lemon juice, and optional cashews.
- Garnish and Serve: Garnish with the green onion strips and serve hot with rice and sautéed vegetables. Enjoy!
5 Minute Peanut Chili Oil Noodles
Five minutes. Creamy peanut butter meets spicy chili oil. This is the late night noodle you will make on repeat.
Ingredients
2 ramen noodle packets (boil and discard the seasoning packets)
¼ cup avocado oil (or any neutral oil)
1 tablespoon minced garlic
1 tablespoon green onions (sliced (plus more for garnish))
1 tablespoon peanut butter (creamy works best)
1 tablespoon chili crisp (plus more for garnish)
1 tablespoon dark soy sauce
1 teaspoon gochugaru (Korean red chili flakes)
2 teaspoons sesame seeds
¼ cup reserved noodle water
Instructions
- Bring a small pot of water to a boil. Cook the ramen noodles according to package directions. Before draining, scoop out ¼ cup of the noodle water and set aside. Drain the noodles and discard the seasoning packets.
- Heat the avocado oil in a small pot or saucepan over medium-high heat until it is very hot, about 3 minutes. You want it to sizzle.
- While the oil heats, arrange the garlic, green onion, peanut butter, chili crisp, dark soy sauce, rice vinegar, red chili flakes, and sesame seeds directly in a large pan or bowl.
- Carefully pour the hot oil over all the ingredients. It will sizzle and bloom immediately. Stir everything together quickly.
- Add the reserved hot noodle water to the sauce and stir until smooth and combined.
- Add the drained noodles to the sauce and toss well until fully coated.
- Plate and garnish with extra green onion, sesame seeds, and a drizzle of chili crisp.
Shiitake Mushroom Egg Fried Rice
This shiitake mushroom egg fried rice is one of the best and easiest recipes for a quick, healthy meal. It's delicious, simple, and packed with veggies. Perfect for a fast weeknight dinner or a fun lunch idea. Try this top recipe today!
Ingredients
3 cups sliced shiitake mushrooms
2 cups of day-old rice
2 eggs (yolks and whites separated)
7 minced cloves of garlic
3 stalks of spring onions (green and white part separated)
1 tbsp toasted sesame oil
1 tbsp soy sauce
2 tsp chicken bouillon powder
1 tsp of salt
ground pepper
3 - 4 tablespoon of avocado oil for frying
Instructions
- Prepare Ingredients: Slice shiitake mushrooms, mince garlic, and chop green onions, separating the white and green parts.
- Mix Rice: In a bowl, combine day-old rice with the egg yolk to give it a golden color.
- Cook Mushrooms: Heat oil in a large wok or frying pan, sauté mushrooms with soy sauce and minced garlic until crispy (about 5-7 minutes), then set aside.
- Stir-Fry Rice: In the same pan, stir-fry garlic and the white part of the green onions for 1-2 minutes. Add the rice and chicken bouillon, breaking up the rice and mixing well. Create a well in the center and add whisked egg whites, allowing them to cook before mixing.
- Combine and Serve: Add cooked mushrooms, remaining green onions, and sesame oil, stirring for 2-3 minutes. Adjust seasoning with salt and pepper, then serve and enjoy!
How To Make Spicy Shrimp Fried Rice Bowl (Easy Recipe)
Looking for a quick and tasty meal? This spicy shrimp fried rice bowl is packed with flavor and healthy ingredients. Perfect for a fast lunch or dinner, it's simple to make and loaded with veggies and shrimp. Try this easy recipe for a fun twist on a classic dish!
Ingredients
10-12 pieces of frozen shrimp or prawns (defrosted in ice-cold water for 10 minutes)
2 cups day-old rice
1 tablespoon chili oil (I used Momofuku)
2 cloves of minced garlic
3 stalks of green onions (separate the white from the green part)
1 tablespoon soy sauce or tamari
½ teaspoon white pepper
1 tablespoon sesame oil
3 tablespoon tablespoon butter (2 tablespoon for the shrimp and 1 tablespoon for the rice)
1 tablespoon avocado oil
Instructions
- Prepare the Ingredients: Thaw the shrimp in ice-cold water for 10 minutes, then pat dry. Finely chop the green onions, separating the white and green parts, and mince the garlic.
- Sauté Shrimp: Heat a large wok or skillet over medium-high heat, add butter, shrimp, chili oil, and a bit of garlic. Cook for 2-3 minutes on each side until the shrimp turn pink and opaque, then set aside.
- Make Fried Rice: In the same pan, add oil and minced garlic, sautéing for about 30 seconds. Add the white parts of the green onions and cook for another minute. Then, add cooked rice and butter, breaking up any clumps, and sauté for 2 minutes. Stir in soy sauce, white pepper, and sesame oil, mixing well.
- Combine: Gently fold in the cooked shrimp and green parts of the onions, cooking for an additional 2-3 minutes to meld the flavors and allow the rice to get crispy.
- Garnish and Serve: Garnish with fried garlic and a drizzle of chili oil, then serve hot and enjoy your flavorful dish!
Hainanese Chicken in Rice Cooker
Sounds fancy. Takes zero skill. Chicken and fragrant ginger rice cook together in your rice cooker while you do nothing.
Ingredients
2 cups jasmine rice (rinsed well)
1½ cups chicken broth
4 boneless (skin-on chicken thighs (keep the skin on, this is important))
1- inch piece of fresh ginger (julienned)
2 cloves garlic (smashed)
2 stalks green onions (cut into 1-inch pieces)
½ teaspoon salt
½ teaspoon white pepper
Ginger Scallion Sauce
¼ cup avocado oil
1- inch piece fresh ginger (minced)
2 stalks green onions (thinly sliced)
1 teaspoon salt
½ teaspoon white pepper
Instructions
- Rinse the jasmine rice under cold water until the water runs mostly clear. Add it to your rice cooker.
- Pour in the chicken broth. Add the sliced ginger, smashed garlic, green onion pieces, salt, and white pepper. Give it a quick stir.
- Lay the chicken thighs skin-side up on top of the rice in a single layer.
- Close the lid and press your standard white rice setting. Let the rice cooker do its thing.
- While the chicken and rice are cooking, make the ginger scallion sauce. Add the minced ginger and thinly sliced green onions to a food processor and pulse until finely blended (not pureed, you want a rough texture). Transfer to a heat-safe bowl.
- Heat the avocado oil in a small saucepan over high heat until it's scorching hot. You'll see it shimmer and just start to smoke slightly.
- Carefully pour the hot oil directly over the ginger and scallion mixture. It will sizzle loudly. That's what you want. Stir in the salt and white pepper immediately.
- When the rice cooker cycle finishes, let it sit on warm with the lid closed for 5 minutes. This helps the chicken finish steaming and the rice settle.
- Remove the chicken, slice or shred it, and serve over the rice with the ginger scallion sauce spooned generously on top.
How To Make Asian Sesame Braised Cabbage - Easy, Healthy & Tasty!
This Asian sesame braised cabbage is a delicious and healthy vegetable dish, perfect for any meal. It's simple to make and packed with flavor, making it great for a cold night or healthy side. Try this easy recipe for a fun addition to your dinner table!
Ingredients
1 full head of cabbage quartered
1 tablespoon avocado oil
2 tablespoon butter
¼ teaspoon salt
1 teaspoon pepper
2 tablespoon of water for steaming the cabbage
Sesame Sauce:
2 tablespoon of oyster sauce
2 tablespoon sesame oil
1 tablespoon low-sodium soy sauce
1 tablespoon honey
2 cloves of minced garlic
1 stalk of green onion
1 tablespoon sambal or chili oil (optional)
2 tablespoon of water
Instructions
- Heat avocado oil in a cast iron pan on medium-high heat. Add the cabbage and fry until crispy on the edges, seasoning with salt and pepper.
- Add butter to the pan and continue frying. Once all sides are crispy, add a little water to create steam.
- Lower the heat, cover with a lid, and braise the cabbage for 5 minutes.
- While it cooks, prepare the sesame sauce in a bowl by combining the sauce ingredients.
- Check if the cabbage is tender, then pour the sauce over and sauté until well incorporated. Serve and enjoy!
Air Fryer Honey Garlic Lemon Pepper Chicken Thighs
Juicy, crispy, and packed with flavor-these air fryer honey garlic lemon pepper chicken thighs are the perfect healthy dinner option! The best part? It's simple, fast, and delicious for any night of the week. Make this easy recipe ahead for a quick meal idea!
Ingredients
8 chicken thighs
zest of 2 lemons
2 lemons (juice of 1 lemon, cut the other lemon into slices)
3 tablespoon honey
2 tablespoon olive oil
½ teaspoon black pepper
½ teaspoon mustard powder
½ teaspoon paprika
½ teaspoon garlic powder
½ teaspoon salt
Instructions
- Marinate the Chicken: In a large bowl, toss chicken thighs with lemon zest, lemon juice, honey, olive oil, and seasonings (black pepper, mustard powder, paprika, garlic powder, and salt).
- Oven Method: Preheat the oven to 400°F (200°C). Place the chicken on a baking sheet, arrange lemon slices around it, and bake for 35-40 minutes until golden and crispy.
- Air Fryer Method: Preheat the air fryer to 375°F (190°C), arrange chicken in the basket with lemon slices, and cook for 18-22 minutes, flipping halfway through.
- Crisp the Skin: Broil for 2 minutes in either method to get a crispy skin.
- Rest & Serve: Let the chicken rest for a few minutes before serving. Enjoy!
Crispy No Fold Dumplings with Chicken
Love dumplings but hate folding? Same. Juicy chicken filling, crispy bottoms, zero pleating.
Ingredients
Dumpling Filling
1 pound ground chicken
2 cups shiitake mushrooms
2 stalks green onions (roughly chopped)
2 tablespoons cornstarch
2 tablespoons oyster sauce
2 tablespoons soy sauce
1 tablespoon sesame oil
½ teaspoon salt
½ teaspoon black pepper
Round dumpling wrappers
4 tablespoons water for steaming
Neutral oil for the pan
Dumpling Sauce
2 tablespoons rice vinegar
1 tablespoon chili crunch
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon agave or honey
Garnish
Sliced green onions
Instructions
Make the filling.
- Add shiitake mushrooms and green onions to a food processor. Pulse until finely minced. Transfer to a large bowl. Add ground chicken, cornstarch, oyster sauce, soy sauce, sesame oil, salt, and pepper. Mix until fully combined.
Make the dumpling sauce.
- Whisk together rice vinegar, chili crunch, soy sauce, sesame oil, and agave in a small bowl. Set aside.
Scoop the filling.
- Heat a large skillet over medium-high heat with a drizzle of neutral oil. Use a cookie scoop to portion the filling directly into the pan in individual mounds. Do not overcrowd and work in batches.
Top with wrappers.
- Place one round dumpling wrapper on top of each mound of filling, pressing gently so it sits flat against the chicken. Sear until crispy.
Steam.
- Add 4 tablespoons of water to the pan and immediately cover with a lid. Let steam for 6 to 8 minutes until the water has evaporated and the bottom of each dumpling is golden and crispy.
Serve.
- Slide a spatula under each dumpling and flip onto a plate wrapper side down so the crispy bottom faces up.
Garnish with green onions and serve with dumpling sauce on the side.
Well-Marinated Spicy Miso Chicken With Garlic and Soy Sauce
Enjoy the rich, savory flavors of this miso-marinated chicken, with a perfect blend of garlic and soy sauce. The marinade adds a unique twist to this delicious dish, making it perfect for a healthy dinner. Make it ahead and serve it with your favorite vegetable sides. A top recipe for any weeknight!
Ingredients
2 tablespoon of shiro miso
2 tablespoon of mirin
1 tablespoon soy sauce
1 tablespoon of white sugar
2 teaspoon of sambal oelek or chili oil
1 clove of minced garlic
1 teaspoon of ginger paste
Instructions
- Prepare the Marinade: Combine white miso, mirin, soy sauce, sugar, sambal oelek (or chili oil), garlic, and ginger in a bowl, mixing until smooth.
- Marinate the Chicken: Coat chicken thighs in the marinade, seal in a bag or dish, and refrigerate for at least 30 minutes or overnight.
- Air Fry Method: Preheat air fryer to 375°F. Cook chicken skin side down for 18-22 minutes, flipping halfway, until internal temperature reaches 165°F.
- Grill Method: Preheat grill to medium-high. Grill chicken 6-8 minutes per side, until internal temperature reaches 165°F.
- Oven Method: Preheat oven to 425°F. Bake chicken for 25-30 minutes, broiling for 2-3 minutes at the end for a crispy finish.
Coconut Mango Sago
Creamy coconut, sweet mango and chewy sago pearls. The Hong Kong style dessert that disappears fast.
Ingredients
6 ripe mangoes (peeled and cubed)
½ cup sago pearls or tapioca pearls
1 can coconut milk
4 tablespoons condensed milk
1 teaspoon vanilla bean paste
Instructions
Cook the pearls:
- Bring a pot of water to a boil. Stir in the sago pearls and cook for 10 minutes, until almost fully translucent.
Drain:
- Pour the pearls into a sieve, drain, and set aside.
Blend the base:
- In a blender, combine 2 cups of the mango, the coconut milk, condensed milk, and vanilla paste. Blend until smooth. Set the remaining mango aside for topping.
Assemble:
- Mix the pearls, the reserved mango, and the coconut mango mixture together.
Chill and serve:
- Chill in the fridge, or add ice to serve right away. Serve cold.
Easy & Spicy Asian Beef Udon Noodles (Stir-Fry Recipe)
These Asian beef udon noodles are the best for a cozy dinner at home. Fast and flavorful, this stir-fry recipe combines tender beef, spicy sauce, and thick noodles. Perfect for a cold night or when you want something delicious in a snap. Give it a try for a unique dinner idea!
Ingredients
4 ounces thin beef slices (sirloin)
1 teaspoon baking soda
1 teaspoon cornstarch
1 teaspoon soy sauce
½ teaspoon white pepper
2 cups veggies of your choice (e.g., bell pepper, beans)
2 cloves garlic, minced
Sauce:
2 tablespoon soy sauce
2 tablespoon rice vinegar
1 tablespoon chili crisp (Fly by Jing)
1 tablespoon oyster sauce
1 tbsp sugar (or any sweetener)
Instructions
- Marinate the Beef: Mix beef slices with baking soda, cornstarch, soy sauce, and white pepper. Let it marinate for 10 minutes.
- Prepare the Sauce: In a small bowl, combine soy sauce, rice vinegar, chili crisp, oyster sauce, and sugar until dissolved.
- Cook the Udon Noodles: Boil or microwave the udon noodles according to package instructions, then drain and set aside.
- Cook the Beef: Stir fry the marinated beef for 2-3 minutes until browned and cooked through, then set aside.
- Stir Fry & Combine: Stir fry garlic and veggies, then add the cooked noodles, beef, and sauce. Toss everything together and serve with garnish.
Air Fryer Soy Sauce Chicken
A Cantonese classic made easy. Sweet, savory soy sauce chicken with glossy skin, straight out of the air fryer.
Ingredients
6 pieces boneless chicken thighs (or your preferred chicken cut)
1 " ginger (julienned)
1 tablespoon garlic (minced)
2 stalks green onions (white and green parts separated)
2 tablespoon honey
2 tablespoon dark soy sauce
1 tablespoon low-sodium soy sauce
1 tablespoon sesame oil
1 teaspoon Chinese 5 Spice Powder
1 tablespoon sambal oelek (garlic chili paste - optional)
Instructions
- Prep Your Ingredients: Julienne the ginger, mince the garlic, and slice the green onions. Separate the white parts from the green parts.
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- Make the Marinade: In a bowl, combine the ginger, garlic, white parts of the green onion, honey, dark soy sauce, low-sodium soy sauce, sesame oil, Chinese 5 Spice Powder, and sambal oelek (if using). Mix well.
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- Marinate the Chicken: Add the chicken thighs to the marinade, ensuring they are fully coated. Let them marinate for at least 30 minutes (or up to 2 hours for deeper flavor). But you can also just cook it right away.
- Air Fryer Method: Preheat the air fryer to 400°F (200°C).
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- Place the chicken thighs skin-side down in the air fryer basket.
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- Cook for 15-20 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165°F (74°C). The skin should be golden and crispy.
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- Oven Method: Preheat the oven to 425°F (220°C).
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- Place the chicken on a lined baking sheet or in a cast-iron skillet.Bake for 25-30 minutes, flipping halfway through, until the chicken is cooked through (165°F) and caramelized.
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- Garnish and Serve: Garnish the chicken with the green parts of the green onions. Serve hot with rice, noodles, or your favorite side dishes.
Beef and Broccoli Fried Rice
Your favorite takeout combo, now in fried rice form. Tender beef, crisp broccoli, one pan.
Ingredients
Velveted Beef
1 steak (cut into strips)
1 tablespoon cornstarch
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 teaspoon baking soda
1 teaspoon white pepper
Fried Rice
3 tablespoons avocado oil (divided)
2 cups day old rice (cold from the fridge)
2 cloves garlic (minced)
1 shallot (minced)
1 cup broccoli (cut into small florets)
1 tablespoon soy sauce
1 tablespoon chili crunch
1 teaspoon sesame oil
1 teaspoon dark soy sauce
Instructions
Marinate (velvet) the beef
- In a bowl combine beef strips with cornstarch, oyster sauce, soy sauce, baking soda, and white pepper. Toss until every strip is fully coated. Set aside for 5 minutes while you prep the broccoli, garlic, and shallot.
Sear the beef.
- Heat a wok or skillet over high heat with 2 tablespoons of avocado oil. Add the beef in a single layer. Let it sear without stirring for 1 minute until it gets colour. Toss and cook for another minute.
- Remove and set aside. The beef does not need to be fully cooked through at this point.
Cook the broccoli.
- Add the broccoli, add a few tablespoons of water and cover with a lid for 1 minute until the broccoli is cooked. Remove and set aside.
Add the rice.
- Add more oil to the wok if needed. Add the shallot, garlic and saute for 3 minutes.
- Add the cold day old rice to the wok. Toss and break up any clumps. Stir fry for 2 minutes until the rice is heated through and starting to get a little color.
Add the sauces.
- Add soy sauce, chili crunch, sesame oil, and dark soy sauce. Toss everything together until the rice is evenly coated and deep golden in color.
Add the beef and broccoli back to the pan.
- Return the seared beef and broccoli to the pabn and toss everything together for 1 minute until the beef and broccoli is cooked through and coated in the sauce.
Serve immediately.
20 Minute Honey Garlic Chicken Bites
Golden chicken bites tossed in a sticky honey garlic sauce. 20 minutes and everyone fights over the last piece.
Ingredients
For the Chicken Bites
1 lb chicken breasts (2 pieces)
1 teaspoon salt
1 teaspoon garlic powder
½ teaspoon black pepper
3 tablespoon cornstarch
2 tablespoon avocado oil
6 cloves garlic (minced)
1 teaspoon red chili pepper flakes (optional)
Honey Garlic Glaze
¼ cup honey
2 tablespoon soy sauce
2 tablespoon lemon juice
3 tablespoon water (to thin out the glaze)
2 tablespoon cold butter
Garnish with chopped chives
Instructions
- Cut the chicken into 1-inch cubes. In a bowl, season with salt, black pepper, and garlic powder until evenly coated.
- Add cornstarch and mix well.
- Heat avocado oil over medium-high heat in a large skillet. Add chicken and sear until golden brown and crispy, about 5 minutes per side. Remove the chicken and set aside.
- In the same skillet, lower the heat and add minced garlic and red chili flakes (optional). Sauté 1 minute until fragrant.
- Stir in honey, soy sauce, lemon juice and water. Stir until the sauce slightly thickens for 2 minutes.
- Drop in cold butter and swirl until glossy and luscious.
- Add chicken back to the pan and toss to coat.
- Serve and enjoy
Air Fryer Lemongrass Chicken Drumsticks - Crispy & Easy!
These crispy lemongrass chicken drumsticks are a must-try for any air fryer fan! Delicious, healthy, and packed with flavor, this easy recipe is perfect for a quick meal. Serve with your favorite sides for a delicious, crowd-pleasing dinner. Add it to your dinner rotation now!
Ingredients
8 chicken drumsticks
1 finely minced shallot
3 minced garlic cloves
3 tbsp finely minced lemongrass (1 stalk)
3 tbsp grapeseed oil
3 tbsp low-sodium soy sauce
2 tbsp fish sauce
2 tbsp sugar
1 tsp black pepper
Instructions
- Marinate the chicken in a bowl with marinade ingredients for 5-10 minutes while prepping the garlic, green onions (separating white and green parts), and chili.
- In a separate bowl, mix the caramel sauce ingredients and set aside.
- Heat oil in a wok over medium heat and brown the chicken in batches, then set it aside.
- Add garlic, white parts of green onions, and chili to the wok, sauté for 1 minute, then return the chicken and caramel sauce to the wok. Simmer for 10 minutes.
- Remove the lid, increase the heat, and let the sauce reduce and caramelize. Garnish and serve!
Asian-Style Garlic Butter Steak Bites - Juicy, Easy, & Tender!
Juicy and tender, these garlic butter steak bites are the perfect quick dinner option! Easy to make and full of flavor, this dish is great for a fun weeknight meal. Serve with a side of potatoes or vegetables for a complete dinner. Try it out for a fast, delicious dinner idea!
Ingredients
2 NY strip steaks (1.5" thick)
3-inch ginger
6 garlic cloves
3 green onions
3 tbsp butter
2 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp of sweetener (white sugar)
2 tsp baking soda
1 red chili (optional)
½ tsp salt
1 tsp of pepper
avocado oil for searing (about ¼ cup)
Instructions
- Prepare the Steak: Start with room temperature steaks, cutting them into 2-inch cubes. Place the steak in a large bowl and add salt, pepper, soy sauce, and baking soda to tenderize the beef. Marinate for 5 minutes.
- Prep Ingredients: While the steak marinates, slice ginger, green onions, and chili, and smash the garlic. Gather all ingredients since the cooking process will be quick.
- Sear the Steak: In a preheated cast iron skillet, add enough avocado oil to cover the pan. Sear the steak bites in batches on high heat for 2-3 minutes on each side until they form a nice crust, avoiding overcrowding the pan.
- Saute Aromatics: Discard the oil and reduce the heat to medium. Add butter, ginger, garlic, and green onions to the skillet, sautéing until fragrant. Stir in oyster sauce and sugar.
- Combine and Rest: Add the seared steak bites back to the skillet and sauté for an additional 3-4 minutes, ensuring they are well coated in the sauce. Allow the steak bites to rest for 3-5 minutes before serving.
Chili Crisp Salmon
Tender salmon topped with crunchy, garlicky chili crisp. Spicy, savory and ready faster than takeout.
Ingredients
Chili Crisp Sauce
1 tablespoon chili crisp (or chili crunch)
2 tablespoons Kewpie mayo
1 lime (zested and juiced)
1 tablespoon soy sauce
1 teaspoon honey
Salmon
16 ounces salmon (skinless, cut into 2-inch cubes)
To Serve
cooked rice
avocado (sliced)
salad greens
extra chili crisp (to taste)
Instructions
- Mix the chili crisp, Kewpie mayo, lime zest, lime juice, soy sauce, and honey in a bowl. Scoop out 3 tablespoons of the sauce and set aside for serving.
- Cut the salmon into large cubes, about 2 inches each. Add to the remaining sauce and toss until every piece is coated.
- Air fryer: Arrange the salmon in a single layer in the basket and cook at 425°F for 8 minutes.
- Broiler: Arrange the salmon on a lined baking tray and broil on high for 7 minutes.
- Serve over rice with avocado and salad. Drizzle with the reserved sauce and more chili crisp.
Beef and Onion Stir Fry
Tender beef, sweet caramelized onions and a savory sauce. A weeknight stir fry on the table in 25 minutes.
Ingredients
1 pound ground beef
1 whole white onion (cut into small pieces)
3 cloves garlic (minced)
1 tablespoon avocado oil for frying
Stir Fry Sauce:
¼ cup water
1 tablespoon light soy sauce
1 tablespoon sweet soy sauce (or dark soy sauce)
1 tablespoon ketchup
1 tablespoon sesame oil
½ tablespoon vegetarian oyster sauce
2 teaspoon cornstarch
1 teaspoon sugar
Optional:
Egg yolk
Garnish:
Green onions (sliced)
Serve with freshly steamed rice!
Instructions
- In a small bowl, whisk together all the stir fry sauce ingredients and set aside.
- Heat 1 tablespoon of oil in a large frying pan or wok over medium-high heat. Add the diced onion and sauté for 2 minutes, or until it softens and turns translucent. Remove and set aside.
- Add the ground beef to the pan, breaking it up as it cooks. Let it brown until crispy on the bottom for that extra depth of flavor. The pan juices will evaporate, let the beef get a nice sear before moving it around.
- Stir in the minced garlic and cook for another minute, until fragrant. Add back the onions.
- Pour in the stir fry sauce and stir vigorously to combine. Let it simmer until the sauce thickens and coats the beef and onions.
- Serve the stir fry over freshly cooked rice, garnishing with green onions.
- Optional: Crack an egg yolk on top of the hot stir fry and mix it for a creamy, velvety finish. Enjoy!
Beef Broccoli Noodles
Beef and broccoli, but make it noodles. Saucy, slurpable and faster than ordering in.
Ingredients
1 lb ground beef
2 cups of broccoli florets (cut into bite-size pieces)
2-3 packages of frozen udon
3 stalks of green onions (white part and green parts seperated)
2 tablespoon of minced garlicBeef and Broccoli Sauce Ingredients
½ cup of water
2 tablespoon rice vinegar
1 tablespoon dark soy sauce
1 tablespoon honey
1 tablespoon low sodium soy sauce
1 tablespoon vegetarian oyster sauce
1 tablespoon sesame oil 2 teaspoon cornstarch
Instructions
- Microwave the udon noodles: In a large microwavable bowl, add the frozen udon noodles and add 1 cup of water. Microwave for 3 minutes or until the noodles are defrosted. Once defrosted, drain and set aside.
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- Prepare the sauce: In a small bowl, whisk together the water, rice vinegar, dark soy sauce, low sodium soy sauce, vegetarian oyster sauce, sesame oil and cornstarch until smooth. Set aside.
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- Cook the beef: Heat a large skillet or wok over medium-high heat. Add the ground beef and cook, breaking it apart with a spatula, until browned and cooked through, about 5-7 minutes. Drain any excess fat if necessary. Make sure the ground is crispy.
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- Sauté the aromatics: Add the minced garlic and the white parts of the green onions to the skillet with the beef. Stir-fry for 1-2 minutes until fragrant.
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- Cook the broccoli: Toss in the broccoli florets and stir-fry for another 3-4 minutes until they turn vibrant green but are still crisp-tender.
- Combine everything: Lower the heat to medium, pour in the prepared sauce, and bring it to a simmer. Allow the sauce to thicken for 1-2 minutes, then add the cooked udon noodles, tossing everything together to coat the noodles evenly.
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- Finish and serve: Remove from heat, garnish with the green parts of the green onions, and chili crisp for heat.
Teriyaki-Glazed Chicken Rice Bowl - Easy, Spicy, & Healthy
Spicy, sweet, and oh-so-delicious! This teriyaki-glazed chicken rice bowl is the perfect healthy dinner option. Easy to make and full of bold flavors, this recipe is great for a fast meal. Try it out and enjoy this top recipe for your next weeknight dinner!
Ingredients
6 pieces of chicken thighs (boneless skinless)
¼ cup of soy sauce
3 tablespoon of sugar
2 tablespoon mirin
2 tablespoon sake (optional)
1 tablespoon cornstarch
3 tablespoon water (cornstarch slurry)
4 pieces of smashed garlic
1 inch of sliced ginger
2 tablespoon of avocado oil
1 tablespoon of sesame oil
Instructions
- Prepare the Chicken: Pat the chicken thighs dry with paper towels to ensure even cooking and a nice sear.
- Cook the Chicken: Heat a skillet over medium-high heat, add 2 tablespoons of cooking oil, and swirl to coat the pan.
- Pan-Fry the Chicken: Add the chicken thighs to the hot pan and cook for about 7 minutes per side, until golden brown. Remove and set aside, then blot excess oil with a paper towel.
- Make the Teriyaki Sauce: In the same pan, sauté garlic and ginger until fragrant. Add sake and let it evaporate, then mix in soy sauce, mirin, and sugar. Stir in a cornstarch slurry (cornstarch mixed with water) and cook until the sauce thickens.
- Finish the Teriyaki Chicken: Return the chicken to the pan, cook for an additional 5 minutes, then add sesame oil. Garnish with green onions and serve with Sesame Cucumber Salad and steamed rice.
One Pan Sweet Chili Lime Chicken (Asian Recipe)
One pan and done! This sweet chili lime chicken is a fast and easy recipe that's perfect for busy nights. Bursting with tangy and sweet flavors, it's healthy and simple to prepare. Try this top recipe for a delicious family dinner idea!
Ingredients
6 - 8 pieces of skinless boneless chicken thighs
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
½ teaspoon black pepper
2 tablespoon of avocado oil for frying
1 inch of julienned ginger
1 tablespoon of minced garlic (3 cloves)
Sweet Chili Lime Sauce:
Zest and juice of 1 lime
2 tablespoon Soy sauce
2 tablespoon sweet chili sauce
1 tablespoon sesame oil
Instructions
- Season chicken thighs with a spice mix of smoked paprika, garlic powder, onion powder, salt, and pepper.
- Whisk together lime zest, lime juice, soy sauce, and sweet chili sauce to make the sauce. Optionally, add sesame oil.
- Heat oil in a skillet and cook chicken thighs until golden brown on both sides. Remove from the pan.
- Sauté ginger and garlic, then pour in the sauce. Add the chicken back, simmer for a few minutes to coat with the sauce.
- Serve hot, garnished with lime zest, alongside rice or vegetables.
Sticky & Healthy Honey Sesame Chicken (Easy Recipe)
This sticky honey sesame chicken is the best combination of sweet and savory, with a healthy twist! It's fast, easy, and perfect for a quick dinner that everyone will love. Serve with your favorite veggies for a simple, balanced meal. Try it out for your next meal prep!
Ingredients
4-5 boneless skinless chicken thighs cut into 2" cubes
2 tablespoon potato starch
1 teaspoon garlic powder
1 teaspoon onion powder
Pinch of salt and pepper
¼ cup of avocado oil for frying
Sauce:
¼ cup of honey
¼ cup of ketchup
2 tablespoon sweet chili sauce
2 tablespoon of sesame oil
3 tablespoon soy sauce
Garnish:
Green onions
Cilantro
Sesame seeds
Instructions
- Combine all sauce ingredients and set aside.
- Cut chicken into 2-inch cubes, season with onion and garlic powder, salt, and pepper.
- Coat chicken in potato starch by shaking in a covered bowl.
- Shallow fry chicken in batches using avocado oil, then remove excess oil with a paper towel.
- Return chicken to skillet, add sauce, and sauté for 2-4 minutes until the sauce thickens and caramelizes. Enjoy!
How To Make Chinese Sweet & Sour Chicken (Homemade Recipe)
Create a popular Chinese favorite right at home with this sweet and sour chicken recipe! Crispy, juicy, and coated in a delicious tangy sauce, this homemade version is fast and easy to whip up. Great for a crowd or a simple family meal. Try this recipe for your next fun cooking night!
Ingredients
Air Frying
1 pound boneless skinless chicken, cubed
2 tablespoon of potato starch
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon pepper
Oil spray
Cooking
3 garlic cloves, minced
2-inch ginger, minced
1 red bell pepper, cubed
1 red onion, cubed
Sweet and Sour Sauce
3 tablespoon ketchup
3 tablespoon rice vinegar
2 tablespoon low-sodium soy sauce
2 tablespoon of sweetener (I used sugar - sub with honey)
2 tablespoon water
½ tablespoon cornstarch slurry (water and cornstarch mix together)
Instructions
- Preheat the air fryer to 400°F and toss chicken cubes in potato starch, baking powder, salt, and pepper until coated.
- Spray the air fryer basket with oil, place the chicken in a single layer, and cook for 10-12 minutes, flipping halfway through.
- In a small bowl, whisk together ketchup, rice vinegar, soy sauce, sweetener, water, and cornstarch to make the sweet and sour sauce.
- In a skillet, sauté garlic and ginger in oil, then add red bell pepper and red onion, cooking until tender-crisp.
- Pour in the sweet and sour sauce, stir until thickened, then add the cooked chicken and toss to coat. Serve with steamed rice.
The Best Air Fryer Honey Ginger Chicken
Looking for a fast and flavorful meal? This honey ginger chicken is crispy, sweet, and one of the best air fryer recipes out there! Perfect for a quick dinner that's healthy and delicious. Try it tonight and enjoy the flavors!
Ingredients
5 boneless chicken thighs (optional: skinless boneless)
2 tablespoon of honey
2 tablespoon sweet dark soy sauce
2 inch ginger jullienned
2 stalks of green onions, sliced (white and green parts separated)
1 tablespoon oyster sauce
1 tablespoon sesame oil
1 teaspoon Chinese 5 spice powder
Instructions
- Preheat the air fryer to 375°F.
- Prepare the marinade by combining honey, sweet dark soy sauce, oyster sauce, sesame oil, Chinese 5 spice, ginger, and chopped white part of the green onion.
- Marinate the chicken for 10 minutes or overnight (optional).
- Air fry the chicken, skin side down, for 20 minutes at 375°F, flipping halfway through to crisp the skin.
- Serve with your favorite vegetable side and rice.
Chicken Scallion Oil Noodles With Soy Sauce
This chicken scallion oil noodles recipe is a fast and easy way to enjoy bold, delicious flavors. Perfect for a cold night, this dish is simple yet satisfying. Serve with vegetable sides for a healthy, complete meal. Check out this unique recipe for a tasty dinner!
Ingredients
3 boneless skinless chicken thighs cut into strips
400g Knife cut noodles (you can use any noodles you want)
1 ½ cups of beans (you can use whatever vegetables you have)
2 tablespoon avocado oil
1 shallot
3 cloves of minced garlic
4 stalks of green onions
Salt & black pepper for seasoning the chicken
Sauce:
¼ cup water
2 tablespoon dark soy
2 tablespoon low sodium soy sauce
1 tablespoon honey
1 tbsp toasted sesame oil
Instructions
- Prep Your Ingredients: Start by slicing the shallot, mincing the garlic, and slicing the green onions, keeping the white and green parts separate. Cut the beans into 1-inch pieces and set everything aside.
- Make the Sauce: Combine your sauce ingredients in a bowl and set it aside for later.
- Cook the Chicken: Cut the chicken into strips, season with salt and pepper, and set aside. In a large pot, bring water to a boil and cook the noodles according to the package instructions. Drain and set aside.
- Stir-Fry in the Wok: In a hot wok, add oil and sauté the chicken for 8-10 minutes until cooked through. Remove and set aside, then add more oil if needed and sauté the shallots for 2 minutes until crispy.
- Combine Everything: Add the white parts of the green onions, garlic, and beans to the wok, sauté for another 3 minutes, then add back the chicken, drained noodles, and sauce. Mix well, garnish with the green onion tops, and serve! Enjoy!
Spicy Mongolian Beef
Crispy beef in a sweet, spicy, garlicky glaze. Mongolian beef with a kick in 30 minutes.
Ingredients
1 lb beef top sirloin (cut into strips)
2 tablespoon of water
1 tablespoon cornstarch
1 tablespoon of soy sauce
4 tablespoon avocado oil
6 garlic cloves (smashed)
6 green onions (cut into 1-inch pieces (white and green parts separated))
6 dried chilis - OPTIONAL
2- inch piece of ginger (julienned)
For the Mongolian Beef Sauce:
½ cup water
4 tablespoon hoisin sauce
2 tablespoon oyster sauce
1 tablespoon soy sauce
2 teaspoon of cornstarch
1 tablespoon sambal oelek (garlic chili paste OPTIONAL1 teaspoon black pepper)
Instructions
- Step 1: Prepare the Beef
- Start by preparing the beef through a process called "velveting" to ensure it stays tender. In a bowl, combine 2 tablespoons of water, 1 tablespoon of cornstarch, and 1 tablespoon of soy sauce. Mix until the cornstarch is fully dissolved.
- Add the sliced beef strips to the mixture and toss until they are evenly coated. Let the beef marinate in this mixture for about 15-20 minutes.
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- Step 2: Prepare the Mongolian Beef Sauce
- In a separate bowl, whisk together ½ cup of water, 4 tablespoons of hoisin sauce, 2 tablespoons of oyster sauce, 1 tablespoon of soy sauce, 2 teaspoons of cornstarch, 1 tablespoon of sambal oelek (optional for extra spice), and 1 teaspoon of black pepper. Set this sauce mixture aside for later.
- Step 3: Cooking
- Heat 2 tablespoons of avocado oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the marinated beef strips in batches, making sure not to overcrowd the pan. Cook each batch for about 1-2 minutes per side until they are browned and cooked through. Remove the cooked beef from the pan and set aside.
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- In the same wok, add the remaining 2 tablespoons of avocado oil. Add the smashed garlic cloves, dried chilis (if using), and julienned ginger. Stir-fry for about 1-2 minutes until fragrant.
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- Add the white parts of the green onions to the skillet and stir-fry for another minute.
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- Return the cooked beef to the skillet and pour in the Mongolian beef sauce mixture. Stir everything together and let it simmer for 2-3 minutes until the sauce thickens and coats the beef evenly.
- Finally, add the green parts of the green onions to the skillet and stir them in. Cook for an additional minute, then remove the skillet from the heat.
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- Step 4: Serve
- Serve the Spicy Mongolian Beef hot, garnished with additional sliced green onions if desired. You can serve it over steamed rice or noodles for a complete meal.
20-Minute Asian Cashew Chicken Breast
Quick and simple, this 20-minute cashew chicken breast recipe is perfect for busy nights. Packed with flavor, it's one of the best recipes for a healthy dinner. Ideal for meal prepping or a crowd-pleasing dish. Add this easy recipe to your weeknight menu!
Ingredients
Chicken
2 chicken breasts, cubed
1 tbsp cornstarch
1 tbsp soy sauce
3 tbsp water
1 cup roasted cashews
1 red bell pepper, julienned
4 garlic cloves, minced
3 green onions (white and green parts separated)
Cashew Chicken Sauce
½ cup water
1 tbsp cornstarch
2 tbsp low-sodium soy sauce
1 tbsp dark soy sauce
1 tbsp vegetarian oyster sauce
1 tbsp brown sugar
Instructions
- Marinate sliced chicken breasts with cornstarch, soy sauce, and water for 15-20 minutes.
- Prepare the Cashew Chicken Sauce by mixing water, cornstarch, soy sauces, oyster sauce, and brown sugar.
- Stir-fry the marinated chicken in a hot wok until cooked and slightly golden.
Add garlic, green onions, and bell pepper to the wok, then stir-fry until softened.
- Pour the sauce over the chicken, stir until thickened, add cashews, and cook for 1 minute. Garnish and serve over rice or noodles.
Chinese-Style Roast Char Siu Chicken
Bring the flavors of Chinese-style char siu to your table with this easy roast chicken recipe! It's the perfect balance of sweet, savory, and smoky, making it a delicious choice for any dinner. Great for special occasions or Sunday dinners. Try this unique dish for a flavorful twist!
Ingredients
6-8 pieces of boneless chicken thighs
3 tbsp of hoisin sauce
1 tbsp soy sauce
1 tbsp honey
1 tbsp ginger
1 tbsp garlic
1 tbsp green onion (white and green separated)
1 tbsp sesame oil
2 tsp Chinese 5-Spice powder
½ tsp salt
½ tsp black pepper
Instructions
- Preheat your air fryer to 375°F.
- In a large bowl, mix together all the ingredients and coat the boneless chicken thighs thoroughly.
- Arrange the chicken thighs on the air fryer tray, placing them close together.
- Air fry for 25 minutes, flipping halfway through. Flip again and broil for the last 2 minutes to crisp up the skin.
- Ensure the internal temperature reaches 165°F, then serve and enjoy!
One Pan Caramel Chicken with Fish Sauce (Easy Recipe)
This one-pan caramel chicken is bursting with flavor, with just the right balance of sweet and savory. Fast, delicious, and easy to make, it's perfect for a cozy dinner at home. Serve with simple vegetable sides for a meal everyone will love. Try this top recipe for a fast dinner idea!
2 lbs boneless chicken thighs (5-6 pieces)
3 tbsp of neutral oil (I used avocado oil)
5 cloves of minced garlic
1 Fresno chili
green onion
cilantro for garnish
Marinade:
2 tbsp sugar
1 tbsp fish sauce
1 tbsp dark soy sauce
black pepper
Caramel Sauce:
1 tbsp fish sauce
1 tbsp of sugar
1 tbsp rice vinegar
¼ cup of water
Instructions
- Marinate the chicken in a bowl with marinade ingredients for 5-10 minutes while prepping the garlic, green onions (separating white and green parts), and chili.
- In a separate bowl, mix the caramel sauce ingredients and set aside.
- Heat oil in a wok over medium heat and brown the chicken in batches, then set it aside.
- Add garlic, white parts of green onions, and chili to the wok, sauté for 1 minute, then return the chicken and caramel sauce to the wok. Simmer for 10 minutes.
- Remove the lid, increase the heat, and let the sauce reduce and caramelize. Garnish and serve!
Crab Rangoon Dip
All the creamy, crabby goodness of crab rangoon with zero folding. Bake it, grab wonton chips, dig in.
Ingredients
8 ounces cream cheese (softened, full fat)
½ cup mayonnaise
¼ cup sour cream
½ lemon (juiced, fresh)
1 tablespoon soy sauce
¼ cup shredded Parmesan cheese
1 clove garlic (finely minced)
½ teaspoon black pepper
2 cans crab meat (6 ounces each, drained well. Imitation crab works, chopped small)
1 cup shredded mozzarella cheese (divided)
½ cup Thai sweet chili sauce (to top)
2 tablespoons fresh chives or green onions (chopped)
fried wontons or crostini (for serving)
Instructions
- Preheat the oven to 375°F.
- In a large bowl, mix the softened cream cheese, mayonnaise, sour cream, soy sauce, lemon juice, garlic, black pepper and Parmesan cheese until smooth.
- Drain the crab well and fold it into the cream cheese mixture. Mix until just combined, do not over mix.
- Spread everything into a baking dish in an even layer and top with the mozzarella cheese.
- Bake at 375°F for 45 minutes, until the top is golden and the edges are bubbling.
- Top with sweet chili sauce on top and finely chopped chives.
- Serve hot with crostini, crackers, or fried wonton chips.
Taiwanese 3 Cup Chicken (San Bei Ji)
Sesame oil, soy sauce, Shaoxing wine and a big handful of Thai basil. One pan of pure comfort.
Ingredients
6 bone-in chicken thighs (skin removed*)
10 cloves of smashed garlic
8 ginger slices
2-3 dried chili
3 tablespoon Shaoxing wine (Chinese rice wine)
3 tablespoon sesame oil
3 teaspoon dark soy sauce
2 tablespoon light soy sauce
1 tablespoon of neutral oil for frying
3 tablespoon of water
1 tablespoon brown sugar
1 cup fresh Thai Basil leaves
Instructions
- *Optional: Remove the chicken skin to make the dish healthier.
- In medium heat, add neutral oil to a cast iron pan, and brown your chicken pieces on all sides.
- In the meantime, prep the rest of your ingredients. Smash your garlic, slice your ginger, and remove the basil leaves from the stem.
- Prep your sauce. Put all the liquids in a bowl. Shaoxing wine, soy sauce, dark soy sauce, sesame oil, brown sugar, and water.
- Once your chicken is browned, add the garlic, ginger and chilis. Saute until fragrant. 1 minute.
- Add the sauce.
- Put a lid and let it come to a boil, and simmer on low for 15 minutes.
- Remove the lid and add the Thai basil leaves.
- Mix a little bit with a spatula for 1-2 minutes.
- Serve and enjoy.
Air Fryer Orange Chicken
Crispy chicken in a bright, sticky orange sauce. No deep fryer needed.
Ingredients
6 boneless skinless chicken thighs (cubed)
2 tablespoon all-purpose flour
1 tablespoon potato starch (or cornstarch)
2 teaspoon baking powder
1 teaspoon salt
1 teaspoon garlic powder
½ teaspoon black pepper
Avocado oil spray
Orange Sauce:
½ cup fresh orange juice (from about 2 large oranges)
Zest of 1 orange
3 tablespoon honey
3 tablespoon tamari or low-sodium soy sauce
1 tablespoon ketchup
3 garlic cloves (grated)
1 tablespoon sesame oil
Cornstarch slurry: 1 teaspoon cornstarch + 2 tablespoon water
Instructions
- Preheat your air fryer to 400°F (200°C).
- Coat the chicken: In a container with a lid, add the cubed chicken thighs with flour, potato starch, baking powder, salt, garlic powder and pepper. Add the lid and shake until the chicken is coated well.
- Air fry: Spray the air fryer basket with avocado oil. Place the chicken in a single layer and spray the top of the chicken. Cook for 20 minutes, flipping halfway through, until crispy and golden brown.**see oven instructions below
- Combine the sauce: In a bowl, add the grated garlic, orange juice, zest, honey, soy sauce, ketchup, and honey and sesame oil.
- Heat the sauce: Simmer the sauce for 5 minutes. Add the cornstarch slurry and stir until thickened.
- Toss & Serve: Toss the hot chicken in the sauce until evenly coated. Serve immediately over rice and garnish with sesame seeds or chopped green onion if you're feeling fancy.
How To Make Homemade Orange Chicken Meatballs (Healthy Recipe)
These orange chicken meatballs are a delicious and healthy twist on a takeout classic! They're fun to make and perfect for a fast, simple dinner. Serve with rice and vegetables for a balanced meal. Try this unique recipe for your next weeknight dinner!
Ingredients
Meatballs
1 lb ground chicken
½ cup of panko breadcrumbs
1 egg
2 stalks of green onions (white and green part separated)
2 cloves of garlic, finely minced
2 tablespoon of orange juice - just to keep the meatballs moist* (see note below)
2 teaspoon of grated ginger
Zest of 2 medium oranges (about 1 tablespoon of zest)
1 teaspoon salt and black pepper
Pan Frying
2 tablespoon of grapeseed oil
2 cloves of smashed garlic
Sauce
Cornstarch slurry (3 tablespoon of water, 1 tablespoon of cornstarch)
Juice of 2 medium oranges (about ½ cup)
3 tablespoon of kecap manis (sweet dark soy sauce)**
1 tablespoon sesame oil
1 tablespoon of honey
Pinch of salt and pepper
Optional: chili crunch or chili oil
Instructions
- Preheat the Oven: Start by preheating your oven to 375 degrees Fahrenheit.
- Make the Meatballs: In a bowl, combine ground chicken, minced garlic, the white part of the green onion, grated ginger, orange zest, salt, pepper, panko breadcrumbs, and an egg. Mix thoroughly and use an ice cream scoop to form equal-sized meatballs.
- Prepare the Sauce: Create a cornstarch slurry by mixing water and cornstarch in a large bowl until smooth. Then add orange juice, sweet dark soy sauce, sesame oil, honey, and a pinch of salt and pepper. Mix well, and optionally add chili oil for extra flavor.
- Pan-Fry the Meatballs: In an oven-safe skillet, heat 2 tablespoons of grapeseed oil over medium heat. Sear the meatballs in batches until browned on all sides, then remove excess oil while leaving about 1 tablespoon in the pan. Sauté smashed garlic cloves and the white part of the green onions until fragrant, then return the meatballs and pour in the sauce.
- Bake: Bring the mixture to a boil, then turn off the heat. Transfer the skillet to the oven and bake for 10 minutes until the sauce is thick and glossy. Garnish with green onions and serve!
Easy Shrimp Fried Rice
Juicy shrimp, fluffy eggs and perfectly seasoned rice. The classic takeout fried rice, made at home.
Ingredients
Shrimp:
15 pieces of peeled and deveined shrimp
1 tablespoon neutral oil
2 cloves minced garlic
2 cups rice (day old is best )
2 eggs lightly beaten
1 cup of frozen vegetables (corn, peas and carrots)
4 cloves of minced garlic
2 stalks of green onions (white and green parts separated)
2 tablespoon of neutral oil (I used avocado oil)
2 tablespoon of soy sauce
1 tablespoon sesame oil
1 tablespoon butter (must be cold butter)
Instructions
Prep
- Get everything ready before the pan gets hot. Fried rice moves fast and won't wait for you. Break up the day-old rice with your hands so there are no clumps. Pat the shrimp dry and season with a pinch of salt and pepper. Separate the white and green parts of the green onions.
Sear the shrimp
- Sear the shrimp first, then get them out of the way. Heat the wok over medium-high and add 1 tablespoon of oil. Toss in 2 cloves of minced garlic, then the shrimp. Cook 1 to 2 minutes per side until pink and opaque. Remove and set aside.
Fry the rice and eggs
- Fry the rice. Add 2 tablespoons of oil to the same wok. Add the remaining 4 cloves of garlic and the white parts of the green onions. Cook 30 seconds until fragrant. Add the rice and press it into the pan, breaking up any last clumps.
- Scramble the eggs right into it. Push the rice to one side, pour the beaten eggs into the empty space, and let them set for a few seconds. Scramble, then fold everything together.
Bring it together
- Add the veg. Stir in the frozen vegetables and cook 2 minutes until heated through. No need to thaw first.
- Sauce it. Pour in the soy sauce and sesame oil. Toss until every grain is coated.
- Finish with shrimp and butter. Add the shrimp back in with the green parts of the onions and the cold butter. Stir-fry 1 minute until the butter melts and everything turns glossy.
- Serve hot. Top with extra green onions and eat right away. This is a right-now kind of dish.
Air Fryer Homemade Frozen Dumplings with Chili Garlic Oil
Crispy on the outside, tender on the inside, these air fryer dumplings are a fast and easy crowd-pleaser! Pair them with homemade chili garlic oil for a fun twist on a classic dish. Perfect for a fast snack or dinner idea. Try this simple recipe and enjoy the flavors!
Ingredients
8-10 frozen dumplings, potstickers, mandu, gyozas or wontons
Garlic Chili Oil - makes 1 cup
⅓ cup avocado oil
1 cup green onion
4 tablespoon gochugaru chili flakes*
1 tablespoon minced garlic (5 cloves)
2 tablespoon black vinegar
1 tablespoon red chili pepper*
1 tablespoon oyster sauce (choose vegan option for plant-based)
1 tablespoon sweetener (I used maple syrup)
1 tablespoon soy sauce*
1 teaspoon salt and pepper
Instructions
- Cook the Dumplings: Place frozen dumplings in the air fryer, spray with avocado oil, and air fry at 375°F for 8 minutes.
- Prep Aromatics: While the dumplings are cooking, mince the green onions and garlic, then place them in a bowl.
- Combine Ingredients: Add black vinegar, oyster sauce, soy sauce, maple syrup, and toasted sesame oil to the bowl with the minced aromatics.
- Heat Oil: In a small saucepan, heat up avocado oil until hot.
- Make Chili Oil: Pour the hot oil into the bowl with the other ingredients, mix well, and store in an airtight container in the fridge for up to 2 weeks.
Shrimp and Chicken Fried Rice
Shrimp AND chicken in one pan of fried rice. Day old rice plus high heat equals better than takeout.
Ingredients
12 shrimp (peeled and deveined (use as much as you want))
2 chicken thighs (cut into cubes)
2 cups day-old rice
2 cloves garlic (minced)
3 stalks green onions (white and green parts separated)
½ cup corn (frozen)
½ cup peas (frozen)
½ cup carrots (frozen)
½ cup edamame beans (frozen)
2 eggs (scrambled)
1 tablespoon soy sauce or tamari
½ teaspoon white pepper
1 tablespoon sesame oil
3 tablespoon butter (2 tablespoon for shrimp, 1 tablespoon for rice)
1 tablespoon avocado oil
Garnish: chopped green onion
Instructions
Cook the chicken and shrimp
- Heat 2 tablespoons of butter and 1 tablespoon avocado oil in a large skillet or wok over medium-high heat.
- Add the cubed chicken thighs and cook until golden brown and fully cooked, about 6-7 minutes. Remove and set aside.
- In the same pan, add the shrimp and cook for 2-3 minutes per side until pink and opaque. Remove and set aside.
Sauté aromatics
- In the same pan, add the garlic and the white parts of the green onions. Sauté for 1 minute until fragrant.
Cook the vegetables
- Add the corn, peas, carrots, and edamame. Stir-fry for 3-4 minutes until tender.
Add the rice
- Add the day-old rice to the pan, breaking up any clumps. Drizzle in the sesame oil and soy sauce. Stir-fry for 3-4 minutes until heated through.
Season and finish
- Return the chicken and shrimp to the pan. Sprinkle in the white pepper and toss everything together. Add the last tablespoon of butter and stir until melted and glossy.
- Garnish and serve
- Top with the green parts of the green onions. Serve hot!
Honey Walnut Shrimp
The Chinese restaurant favorite at home. Crispy shrimp, creamy honey sauce and candied walnuts.
Ingredients
Shrimp
1 lb shrimp (peeled, deveined, and butterflied)
1 egg white (whisked)
½ teaspoon salt
¼ teaspoon white pepper
Shrimp Coating
½ cup potato starch
¼ teaspoon salt
¼ teaspoon white pepper
Candied Walnuts
1 cup whole walnuts
½ cup water
⅓ cup honey
2 tablespoon butter
Sauce
4 tablespoon mayonnaise (I used Kewpie mayo)
3 tablespoon sweetened condensed milk
2 teaspoon lemon juice
For Frying
Neutral oil (avocado oil)
Instructions
- Prepare the Shrimp: In a bowl, marinate the shrimp with salt, white pepper, and egg white. Set aside.
- Make the Candied Walnuts: In a small saucepan over medium heat, melt butter, then add honey and water. Stir in walnuts and coat well. Let it simmer for 2 minutes. Transfer to a plate to cool.
- Coat the Shrimp: In a bowl combine potato starch, salt, and white pepper. Place the shrimp in the potato starch mixture.
- Make the Sauce: In a large bowl, whisk together mayonnaise, sweetened condensed milk, and lemon juice.
- Fry the Shrimp: Heat oil. Fry shrimp in batches for 3 minutes until golden and crispy. Drain on a paper towel.
- Toss and Serve: Immediately toss the fried shrimp and candied walnuts in the sauce. Serve warm and enjoy!
Lobster Fried Rice
Fancy enough for date night, easy enough for a Tuesday. Sweet lobster tossed with buttery, garlicky fried rice in 20 minutes.
Ingredients
2 cups cooked day-old rice
2 Eggs (yolks and whites separated)
2 Lobster tails (uncooked)
1 inch Fresh Ginger (julienned)
3 cloves of garlic (minced)
2 tablespoon avocado oil
2 tablespoon salted butter
2 tablespoon soy sauce
½ teaspoon white pepper
½ teaspoon salt
Instructions
- Prep the lobster tails: Using kitchen shears, cut the shell and remove the lobster meat. Chop the tender lobster meat into 2-inch bite-sized pieces or small pieces and set aside.
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- Prepare the rice: Take the cooked day-old rice and break up any clumps. It's important to use day-old rice to achieve the right texture. Add the egg yolks and combine well with the rice.
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- Heat the wok or a large skillet: Place a wok or a large skillet over medium-high heat. Add 2 tablespoon of neutral oil.
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- Egg whites: whisk the 2 egg whites and cook. Remove from the wok, cut into strips, and set aside.
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- Sauté ginger and garlic: Add the julienned ginger to the wok. Sauté for 1-2 minutes until fragrant. Add the minced garlic and saute, being careful not to let the garlic brown.
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- Cook the lobster meat: Toss in the chopped lobster meat and stir-fry for 2-3 minutes until it turns opaque and slightly golden brown. Remove the lobster and set aside.
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- Incorporate the rice: ADD MORE OIL IF NEEDED. Add the day-old rice to the wok, breaking up any remaining clumps. Add the salted butter. Add back the lobster and mix.
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- Season to perfection: Season the fried rice with salt and white pepper. Continue to stir-fry for an additional 2-3 minutes, allowing the flavors to meld together.
Mubarak Ali says
excellent recipe