10/12/2026
HONEY GARLIC CHICKEN
INGREDIENTS
1 1/2 pounds boneless chicken breast, cut into bite-sized pieces
1/4 cup honey
1/4 cup soy sauce
4 garlic cloves, minced
1 tablespoon rice vinegar
2 tablespoons sesame oil
1 tablespoon cornstarch, optional
2 tablespoons water, optional
MAKING PROCESS
Step 1: Wash your hands and prepare the chicken on a clean cutting board. Pat the chicken dry with paper towels.
Step 2: Cut the chicken breast into evenly sized bite-sized pieces.
Step 3: In a small mixing bowl, combine honey, soy sauce, minced garlic, and rice vinegar.
Step 4: Stir until the honey dissolves and the sauce becomes smooth.
Step 5: Heat sesame oil in a large skillet over medium-high heat.
Step 6: Add the chicken pieces in a single layer without overcrowding the pan.
Step 7: Cook for 4 to 5 minutes, stirring occasionally, until lightly golden.
Step 8: Turn the chicken pieces and continue cooking for another 3 to 4 minutes.
Step 9: Reduce the heat to medium and pour the prepared honey garlic sauce into the skillet.
Step 10: Stir gently until all chicken pieces are evenly coated.
Step 11: Allow the sauce to simmer for 3 to 5 minutes, stirring frequently.
Step 12: If a thicker sauce is desired, mix cornstarch with water in a small bowl until smooth.
Step 13: Pour the cornstarch mixture into the skillet and stir continuously.
Step 14: Simmer for another 1 to 2 minutes until the sauce becomes thick and glossy.
Step 15: Check that the chicken has reached an internal temperature of 165°F (74°C).
Step 16: Remove the skillet from the heat.
Step 17: Transfer the honey garlic chicken to a serving bowl.
Step 18: Garnish with sesame seeds and chopped green onions if desired.
Step 19: Serve warm with steamed white rice, fried rice, or vegetables.
BEEF AND BROCCOLI
INGREDIENTS
1 1/2 pounds beef sirloin, thinly sliced
4 cups broccoli florets
1/4 cup soy sauce
2 tablespoons oyster sauce
3 garlic cloves, minced
1 tablespoon cornstarch
2 tablespoons vegetable oil
1/2 cup water
1 teaspoon fresh ginger, grated
MAKING PROCESS
Step 1: Place the beef sirloin on a clean cutting board and slice it thinly against the grain.
Step 2: Wash the broccoli thoroughly and cut it into evenly sized florets.
Step 3: In a small bowl, combine soy sauce, oyster sauce, minced garlic, and grated ginger.
Step 4: Add cornstarch and water, then whisk until smooth.
Step 5: Set the prepared sauce aside.
Step 6: Bring a saucepan of water to a boil.
Step 7: Add the broccoli florets and blanch for 2 minutes until bright green and slightly tender.
Step 8: Drain the broccoli and set aside.
Step 9: Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat.
Step 10: Add half of the sliced beef in a single layer.
Step 11: Stir-fry for 2 to 3 minutes until browned, then transfer to a plate.
Step 12: Repeat with the remaining beef, adding a little more oil if necessary.
Step 13: Return all the beef to the skillet.
Step 14: Add the blanched broccoli and stir-fry for another minute.
Step 15: Stir the prepared sauce again to redistribute the cornstarch.
Step 16: Pour the sauce over the beef and broccoli.
Step 17: Stir continuously for 2 to 3 minutes until the sauce thickens and coats the ingredients.
Step 18: Continue cooking until the beef is fully cooked and tender.
Step 19: Remove from the heat and transfer to a serving dish.
Step 20: Garnish with sesame seeds or chopped green onions if desired.
Step 21: Serve immediately with steamed rice or noodles.
TERIYAKI CHICKEN
INGREDIENTS
1 1/2 pounds boneless chicken thighs
1/2 cup soy sauce
1/4 cup brown sugar
2 garlic cloves, minced
1 tablespoon fresh ginger, grated
1 tablespoon rice vinegar
1 tablespoon vegetable oil
1 tablespoon cornstarch
2 tablespoons water
MAKING PROCESS
Step 1: Pat the boneless chicken thighs dry using paper towels.
Step 2: Trim away excess fat if necessary.
Step 3: In a medium bowl, combine soy sauce, brown sugar, minced garlic, grated ginger, and rice vinegar.
Step 4: Stir until the brown sugar dissolves completely.
Step 5: Heat vegetable oil in a large skillet over medium-high heat.
Step 6: Place the chicken thighs in the skillet in a single layer.
Step 7: Cook for 5 to 6 minutes until the bottom becomes golden brown.
Step 8: Turn the chicken thighs and cook for another 5 minutes.
Step 9: Reduce the heat to medium.
Step 10: Pour the prepared teriyaki sauce over the chicken.
Step 11: Cover the skillet and simmer gently for 5 to 8 minutes, turning occasionally.
Step 12: Check that the chicken reaches an internal temperature of 165°F (74°C).
Step 13: Transfer the cooked chicken to a clean plate.
Step 14: In a small bowl, combine cornstarch and water until smooth.
Step 15: Pour the mixture into the simmering teriyaki sauce.
Step 16: Stir continuously for 1 to 2 minutes until thick and glossy.
Step 17: Return the chicken to the skillet and coat it with the thickened sauce.
Step 18: Remove from the heat and allow the chicken to rest for 3 minutes.
Step 19: Slice the chicken into strips.
Step 20: Arrange over steamed white rice and spoon extra teriyaki sauce over the top.
Step 21: Garnish with sesame seeds and chopped green onions if desired.
MONGOLIAN BEEF
INGREDIENTS
1 1/2 pounds flank steak, thinly sliced
1/4 cup soy sauce
1/4 cup brown sugar
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
3 green onions, chopped
2 tablespoons cornstarch
2 tablespoons vegetable oil
1/2 cup water
MAKING PROCESS
Step 1: Place the flank steak on a clean cutting board.
Step 2: Slice the beef thinly against the grain to create tender strips.
Step 3: Pat the beef slices dry with paper towels.
Step 4: Place the beef in a mixing bowl and sprinkle with cornstarch.
Step 5: Toss gently until the beef slices are lightly coated.
Step 6: In a separate bowl, combine soy sauce, brown sugar, and water.
Step 7: Stir until the brown sugar dissolves.
Step 8: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Step 9: Add half of the beef slices in a single layer.
Step 10: Cook for 2 to 3 minutes until browned, turning occasionally.
Step 11: Transfer the beef to a plate and repeat with the remaining beef and oil.
Step 12: Reduce the heat to medium.
Step 13: Add minced garlic and grated ginger to the skillet.
Step 14: Stir-fry for approximately 30 seconds until fragrant.
Step 15: Pour in the prepared soy sauce and brown sugar mixture.
Step 16: Bring the sauce to a gentle simmer for 2 to 3 minutes.
Step 17: Return the browned beef to the skillet.
Step 18: Toss gently until every piece is coated with the sauce.
Step 19: Simmer for another 2 to 3 minutes until the sauce becomes thick and glossy and the beef is fully cooked.
Step 20: Add most of the chopped green onions and stir briefly.
Step 21: Remove from the heat.
Step 22: Transfer the Mongolian beef to a serving bowl.
Step 23: Sprinkle the remaining green onions over the top.
Step 24: Serve immediately with steamed rice or noodles.
ORANGE CHICKEN
INGREDIENTS
1 1/2 pounds boneless chicken breast, cut into bite-sized pieces
1/2 cup fresh orange juice
1/4 cup soy sauce
1/4 cup brown sugar
2 garlic cloves, minced
1 tablespoon cornstarch
1 tablespoon rice vinegar
2 tablespoons vegetable oil
1 teaspoon orange zest
2 tablespoons water
MAKING PROCESS
Step 1: Pat the chicken breast dry using paper towels.
Step 2: Cut the chicken into evenly sized bite-sized pieces.
Step 3: Place the chicken pieces in a mixing bowl.
Step 4: Sprinkle with cornstarch and toss until lightly coated.
Step 5: In a separate bowl, combine orange juice, soy sauce, brown sugar, minced garlic, rice vinegar, and orange zest.
Step 6: Stir until the brown sugar dissolves completely.
Step 7: Heat vegetable oil in a large skillet over medium-high heat.
Step 8: Add the chicken pieces in a single layer, cooking in batches if necessary.
Step 9: Cook for 4 to 5 minutes until golden brown on one side.
Step 10: Turn the chicken and continue cooking for another 3 to 4 minutes.
Step 11: Check that the chicken reaches an internal temperature of 165°F (74°C).
Step 12: Transfer the cooked chicken to a clean plate.
Step 13: Reduce the heat to medium.
Step 14: Pour the prepared orange sauce into the skillet.
Step 15: Add water and bring the sauce to a gentle simmer.
Step 16: Cook for 3 to 5 minutes until the sauce begins to reduce.
Step 17: Return the cooked chicken pieces to the skillet.
Step 18: Toss gently until the chicken is evenly coated with the orange sauce.
Step 19: Continue cooking for another 2 to 3 minutes until the sauce becomes glossy and slightly thickened.
Step 20: Remove from the heat.
Step 21: Transfer the orange chicken to a serving bowl.
Step 22: Garnish with extra orange zest, sesame seeds, or chopped green onions if desired.
Step 23: Serve warm with steamed rice.
THAI BASIL CHICKEN
INGREDIENTS
1 1/2 pounds ground chicken
3 garlic cloves, minced
2 red chilies, thinly sliced
1/4 cup soy sauce
2 tablespoons oyster sauce
1 cup fresh Thai basil leaves
1 tablespoon vegetable oil
1 teaspoon sugar
2 tablespoons water
MAKING PROCESS
Step 1: Wash the Thai basil leaves gently and pat them dry with paper towels.
Step 2: Peel and finely mince the garlic cloves.
Step 3: Slice the red chilies into thin pieces. Remove the seeds if a milder flavor is preferred.
Step 4: In a small bowl, combine soy sauce, oyster sauce, sugar, and water.
Step 5: Stir until the sugar dissolves completely.
Step 6: Heat vegetable oil in a large skillet or wok over medium-high heat.
Step 7: Add minced garlic and sliced red chilies.
Step 8: Stir-fry for approximately 30 seconds until fragrant, being careful not to burn the garlic.
Step 9: Add the ground chicken to the skillet.
Step 10: Break the chicken apart using a wooden spoon or spatula.
Step 11: Stir-fry for 6 to 8 minutes until the chicken is no longer pink.
Step 12: Pour the prepared sauce over the chicken.
Step 13: Stir thoroughly until the chicken is evenly coated.
Step 14: Continue cooking for another 2 to 3 minutes until the sauce reduces slightly.
Step 15: Check that the ground chicken reaches an internal temperature of 165°F (74°C).
Step 16: Add the fresh Thai basil leaves.
Step 17: Toss gently for 30 to 60 seconds until the basil wilts and releases its aroma.
Step 18: Remove the skillet from the heat immediately to preserve the fresh basil flavor.
Step 19: Taste and adjust the seasoning if needed.
Step 20: Transfer the Thai basil chicken to a serving bowl.
Step 21: Garnish with additional fresh basil leaves and sliced red chilies if desired.
Step 22: Serve immediately over steamed jasmine rice.
Step 23: Add a fried egg on top if desired for a traditional Thai-inspired serving style.
