Four Asian-inspired flavor fest to make at home.
Full recipe here:👇
- Cashew Chicken Recipe
For the Chicken:
1 lb chicken breasts, cut into bite-sized pieces
1 tbsp soy sauce
1 tsp cornstarch
For the Sauce:
3 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp hoisin sauce
1-2 tsp sugar (adjust based on your taste)
1 tsp rice vinegar
½ cup chicken broth
For the Stir-Fry:
2 tbsp vegetable oil
1 medium onion, roughly chopped
3 garlic cloves, minced
1-inch piece of ginger, peeled and minced
1 red bell pepper, cut into bite-sized strips
½ cup unsalted roasted cashews
1-2 green onions, chopped (for garnish)
1 tsp cornstarch mixed with 1 tbsp water (cornstarch slurry)
Instructions:
Marinate the Chicken:
In a bowl, toss the chicken pieces with 1 tbsp soy sauce and 1 tsp cornstarch. Allow to marinate for at least 10 minutes. This helps tenderize the meat and lock in flavor.
Prepare the Sauce:
In a small bowl, combine 3 tbsp soy sauce, oyster sauce, hoisin sauce (if using), sugar, rice vinegar, and chicken broth. Stir until the sugar dissolves.
Cook the Chicken:
Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until it’s golden and nearly cooked through (about 4-5 minutes). Remove the chicken from the skillet and set aside.
Sauté the Aromatics & Vegetables:
In the same skillet, add the remaining 1 tbsp oil, Sauté the chopped onion until softened then add garlic and ginger. Cook for an additional 30 seconds until fragrant. Add the red bell pepper and snap peas. Stir-fry for 2-3 minutes until tender but still crisp.
Combine & Thicken:
Return the chicken to the skillet. Pour the prepared sauce over the mixture and stir well.
Let it simmer for 2 minutes so the flavors meld together. Stir in the cashews and sliced green onions then add cornstarch slurry, cook for another minute or two until the sauce has thickened to your liking.
Finish & Serve:
Taste and adjust seasonings if needed. Serve hot over steamed rice.
- Chinese Lemon Chicken
For the Chicken:
2 boneless chicken breasts (cut into bite-sized chunks)
1/2 cup cornstarch (or flour)
1 egg
Salt and pepper
Oil for frying
For the Lemon Sauce:
1/3 cup fresh lemon juice (about 2 lemons)
1/2 cup water
1/3 cup sugar (adjust to taste)
1 tbsp soy sauce
1 tsp grated ginger (optional)
1 tbsp cornstarch + 2 tbsp water (slurry)
1/2 tsp pepper flakes (optional)
Lemon zest (optional, for stronger citrus flavor)
Instructions:
Season chicken with salt and pepper.
Whisk egg in a bowl, and place cornstarch in another. Dip chicken pieces in egg, then coat in cornstarch. Deep or shallow fry in hot oil until golden and crispy. Drain on paper towels.
In a pan, combine lemon juice, water, sugar, soy sauce, pepper flakes, lemon zest and ginger. Bring to a simmer over medium heat, stirring until sugar dissolves. Stir in the cornstarch slurry and cook until thickened and glossy.
Toss fried chicken in the sauce or drizzle sauce over the top. Garnish with sliced green onions or sesame seeds if desired. Serve with steamed rice, fried rice, or stir-fried veggies.
- Homemade Teriyaki Sauce
¾ lb chicken thigh – or chicken breast
1 Tablespoon vegetable oil
1 Tablespoon sesame seeds
Teriyaki sauce
Sauce:
1/2 cup soy sauce
2 tbsp brown sugar
1 teaspoons fresh ginger ,minced
1 tbsp garlic ,minced
1 tablespoon honey
1 teaspoon sesame oil
3 tablespoons mirin
1/4 cup water mixed with 3 teaspoons cornstarch
INSTRUCTIONS:
Make the Sauce: In a bowl or small pan, mix soy sauce, water, sugar, mirin,garlic, ginger honey, and sesame oil. Bring to a simmer over medium heat. Stir in the cornstarch slurry and cook until thick and glossy (about 2–3 minutes). Set aside.
Prep chicken: Flatten the chicken so it’s about ¾ inch thick for even cooking.
Cook Chicken (Grill, Pan fry, or Bake)
Grill or Pan fry: Heat your grill or pan over medium high heat and add the oil. Cook skin-side down if using skin-on chicken and flip when golden brown.
During the last 3 minutes, add your desired amount of the teriyaki sauce. It will reduce and thicken into a glaze as the chicken cooks. Internal temperature should register 165°F and juices should run clear.
(Optional) Bake: Preheat oven to 400°F and line a baking pan. Bake chicken for about 20 until fully cooked, brushing on the teriyaki sauce a few times during the last 5 to 7 minutes. The sauce will thicken into a glaze. Reduce the heat if it starts to burn.
Serve
Cut the chicken into bite sized pieces and serve over steamed rice. Sprinkle with sesame seeds and spoon any remaining glaze over the chicken. Enjoy!
- Sesame Chicken
For the Chicken:
1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
½ cup cornstarch (for coating)
2 eggs, beaten
1 cup all-purpose flour
Salt & pepper to taste
1 cup vegetable oil (for frying)
For the Sesame Sauce:
¼ cup soy sauce
2 tbsp brown sugar
2 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp cornstarch + 2 tbsp water (to thicken)
2 cloves garlic, minced
1 tsp ginger, grated
1 tbsp hoisin sauce
1 tbsp sesame seeds
2 green onions, chopped (for garnish)
Instructions:
Coat the Chicken – Season chicken with salt and pepper. Dredge in cornstarch, dip in beaten eggs, and optionally coat with flour for extra crunch.
Fry the Chicken – Heat oil in a pan over medium-high heat. Fry chicken pieces until golden brown and crispy (about 4-5 minutes per side). Remove and drain on paper towels.
Make the Sauce – In a separate pan, combine soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, ginger, and hoisin sauce. Bring to a simmer.
Thicken the Sauce – Mix cornstarch with water, then stir into the sauce. Simmer until thickened.
Combine & Garnish – Toss fried chicken in the sauce until well coated. Sprinkle with sesame seeds and green onions.
Serve – Enjoy over steamed rice or noodles!