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Coach Vic's Cream of Tomato Soup
Soup American

Coach Vic's Cream of Tomato Soup

4.2

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Stir half-and-half, chicken stock, diced tomatoes, tomato paste, and Worcestershire sauce together in a saucepan over medium heat; bring to a simmer and add sugar, garlic powder, onion powder, white pepper, and salt. Stir the mixture and continue to cook until hot, about 5 minutes.
  2. 2 Blend mixture with an immersion blender until smooth. Reduce heat to low and continue cooking until the mixture thickens, about 20 minutes.

By Coach Vic

Double-Butternut Squash Soup
Soup American

Double-Butternut Squash Soup

3.9

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Melt the butter in a large pot over medium heat. Cook almonds in the melted butter until light brown, about 5 minutes. Pour 1 cup vegetable broth into the pot; bring to a simmer and cook until warmed, 1 to 2 minutes.
  2. 2 Pour remaining broth into the pot; add butternut squash, carrots, onion, and garlic. Pour enough water into the pot to assure the vegetables are completely submerged; bring to a simmer and cook until the carrots are completely soft and the volume of the liquid has reduced by about 1/3, 15 to 20 minutes.
  3. 3 Pour broth mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
  4. 4 Pour pureed soup into a separate vessel. Stir Worcestershire sauce, cinnamon, chili powder, brown sugar, and salt into the soup.

By MiddleNameGrace

Hearty Lentil Soup
Soup American

Hearty Lentil Soup

4.5

Prep
Cook
Total

Instructions

  1. 1 In a large saucepan over medium heat, combine the oil, onions, carrot, parsnip, celery, potato and leek. Stir well for 5 minutes, or until onion is translucent. Add the lentils, tomatoes with liquid, stock, bay leaves, soy sauce, Worcestershire sauce and wine.
  2. 2 Bring to a boil and reduce heat to low. Cover and simmer for 30 minutes or until lentils are tender. Remove the bay leaves and add the fresh coriander or fresh parsley to taste.

By Judith Webster

Navy Bean Soup
Soup American

Navy Bean Soup

4.7

Prep
15 min
Cook
250 min
Total
265 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine water, beans, tomatoes, ham, onion, celery, Worcestershire sauce, minced garlic, bouillon, parsley, garlic powder, and bay leaf in a stock pot; bring to a boil. Reduce heat, cover, and simmer for two hours.
  3. 3 Add 3 cups of water; stir in salt and pepper. Simmer for an additional two hours. Discard bay leaf before serving.

By ANGCHICK

Carrot and Cilantro Soup
Soup Indian

Carrot and Cilantro Soup

4.4

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Heat olive oil in a large pot over medium heat. Add onions, carrots, garlic, and chile pepper; cook and stir until tender, about 3 to 5 minutes. Mix in tomatoes, vegetable stock, 1/2 of the cilantro, balsamic vinegar, sugar, brown sauce, and Worcestershire sauce. Season with salt and pepper. Bring to a boil. Reduce heat to low, and simmer 30 minutes.
  2. 2 Transfer soup in batches to a blender or food processor; blend until smooth. Return to the pot, and continue cooking until heated through.
  3. 3 Remove soup from heat, and stir in cream. Finely chop remaining cilantro; mix into the soup to serve.

By Jon Barnes

Creamy Shrimp Bisque
Soup American

Creamy Shrimp Bisque

4.9

Prep
30 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Melt 3/4 cup butter in a large saucepan over medium heat; stir in flour and cook until flour taste disappears, about 7 minutes.
  3. 3 Stir in seafood stock; season with salt and black pepper. Simmer 15 minutes, then remove from heat and set aside.
  4. 4 Melt remaining 1/4 cup butter in a separate large saucepan over medium heat. Add shrimp shells and onions; cook until onions are translucent. Stir in tomato paste, paprika, and garlic; cook until brown.
  5. 5 Stir in brandy; light it on fire. Simmer until reduced and thickened. Stir in reserved stock mixture, reduce heat, and simmer 45 minutes.
  6. 6 Strain stock mixture through a fine-mesh sieve or cheesecloth into a bowl; return it to the saucepan. Heat strained stock mixture to a simmer; add cream.
  7. 7 Dice shrimp; add to a medium skillet over medium heat and cook until opaque.
  8. 8 Stir into bisque; simmer 5 minutes. Season with Old Bay, pepper sauce, and Worcestershire sauce. Stir in sherry just before serving.

By AFGLEZ

Zucchini Tomato Soup II
Soup American

Zucchini Tomato Soup II

4.5

Prep
30 min
Cook
35 min
Total
65 min

Instructions

  1. 1 In a large colander, sprinkle salt over zucchini slices. Let stand 30 minutes to drain then pat dry.
  2. 2 In a stockpot, heat vegetable oil over medium high heat. Sautee zucchini onion and garlic in the hot oil for about 10 minutes or until onions are translucent. Stir in the chicken broth and tomato; simmer for 20 minutes. Remove the vegetables from the broth using a slotted spoon and puree them in a blender or food processor.
  3. 3 Return the pureed vegetables to the stockpot and stir in the lemon juice, sugar, oregano, basil, parsley and nutmeg. Season with Worcestershire sauce, hot pepper sauce and salt and pepper to taste. Simmer for an additional 5 minutes.

By Beverley MacLeod

Turkey Carcass Soup
Soup American

Turkey Carcass Soup

4.8

Prep
45 min
Cook
120 min
Total
165 min

Instructions

  1. 1 Place turkey carcass in a large soup pot and cover with water; bring to a boil over medium heat. Reduce heat to a simmer, and cook until the remaining meat falls off the bones, about 1 hour.
  2. 2 Remove turkey carcass from the pot; pick off and chop any remaining turkey meat, discarding bones.
  3. 3 Strain broth through a fine mesh strainer into a clean soup pot. Add chopped turkey to the strained broth and bring to a boil.
  4. 4 Reduce heat and stir in tomatoes, potatoes, carrots, onion, celery, cabbage, barley, Worcestershire sauce, salt, parsley, basil, bay leaf, pepper, paprika, poultry seasoning, and thyme. Simmer until vegetables and barley are tender, about 1 more hour. Remove bay leaf before serving.

By BirdNSav

Cajun Corn and Crab Bisque
Soup American

Cajun Corn and Crab Bisque

4.8

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Melt the butter in a small saucepan over medium heat; then gradually whisk in the flour. Cook 5 to 7 minutes, whisking constantly, until a golden roux forms; set aside.
  2. 2 Heat the oil in a Dutch oven over medium heat. Combine the onion, garlic, and celery and cook 1 minute. Add the Cajun seasoning to taste. Stir in the broth, corn, and bay leaf. Bring to a simmer, then pour in the milk, cream, and liquid crab boil. When the mixture begins to simmer, reduce heat to low and simmer 7 minutes. Stir in the roux, 1 tablespoon at a time, blending thoroughly. Continue to cook, on low heat, whisking until mixture thickens. Stir in crabmeat, green onions, and Worcestershire sauce. Simmer 6 to 8 minutes more. Season with salt and pepper to taste.

By Jodi Hanlon

Wisconsin Native's Beer Cheese Soup
Soup American

Wisconsin Native's Beer Cheese Soup

4.6

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat bacon in a large Dutch oven over medium heat. Cook, stirring occasionally, until crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate, reserving drippings.
  3. 3 Add carrots, onion, and celery to drippings and increase heat to medium-high. Cook, stirring occasionally, until softened, 6 to 8 minutes. Stir in garlic, salt, pepper, and cayenne; cook, stirring constantly, until fragrant, about 1 minute.
  4. 4 Add butter and cook, stirring constantly, until melted. Add flour and cook, stirring constantly, until lightly browned, about 2 minutes.
  5. 5 Stir in beer, and cook, stirring occasionally, until thickened, about 2 minutes.
  6. 6 Stir in broth and half-and-half; bring to a boil. Reduce heat to medium to maintain a simmer and cook, stirring occasionally, just until mixture lightly coats the back of a spoon, 12 to 15 minutes.
  7. 7 Stir in Dijon, Worcestershire, dry mustard, and hot sauce until fully incorporated. Remove from heat.
  8. 8 Add cheese, 1/2 cup at a time, stirring constantly until melted before adding more.
  9. 9 Serve hot, topped with popcorn and reserved bacon.

By SAVVYHOSTESS

Simple Sweet and Sour Sauce
Asian

Simple Sweet and Sour Sauce

4.5

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Stir pineapple chunks with juice, 3/4 cup water, rice vinegar, ketchup, brown sugar, soy sauce, and Worcestershire sauce together in a saucepan; bring to a boil, reduce heat to low, and cook at a simmer until the pineapple is tender, about 20 minutes.
  2. 2 Pour pineapple mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Return mixture to saucepan and bring to a simmer.
  3. 3 Whisk cornstarch and 2 tablespoons water together in a bowl until smooth; stir into the sauce. Increase heat to medium. Cook and stir sauce until thick, 2 to 3 minutes.

By MURDOCH

Crab Rangoon
Appetizer Asian

Crab Rangoon

4.0

Prep
35 min
Cook
15 min
Total
50 min

Instructions

  1. 1 Gather the ingredients. Preheat the oven to 425 degrees F (220 degrees C). Lightly spray a baking sheet with cooking spray.
  2. 2 Combine cream cheese, crabmeat, green onions, garlic, Worcestershire sauce, and soy sauce together in a bowl.
  3. 3 To prevent wonton wrappers from drying, prepare only one or two rangoon at a time, keeping the other wrappers under a damp towel. Place 1 teaspoon crab filling onto the center of each wonton wrapper. Moisten edges with water and fold wrapper diagonally to form a triangle, pressing edges to seal and pressing out any air pockets. Moisten one of the bottom corners. Create a crown by pulling both bottom corners together and sealing. Repeat with remaining wonton wrappers and crab filling.
  4. 4 Arrange rangoon on the baking sheet and lightly spray with cooking spray.
  5. 5 Bake in the preheated oven until golden brown, 12 to 15 minutes.

By Carol Belle

Asian Ground Beef and Pepper Saute
Asian

Asian Ground Beef and Pepper Saute

4.2

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 In a medium saucepan, bring the rice and water to a boil. Cover, reduce heat, and simmer 20 minutes.
  2. 2 In a skillet over medium heat, cook and stir the ground beef until evenly browned. Drain, and set aside.
  3. 3 Heat the olive oil in the skillet over medium heat. Stir in the red bell pepper, green bell pepper, parsley, garlic and ginger. Season with red pepper, salt, and pepper. Cook and stir until tender.
  4. 4 Return the beef to the skillet. Mix in the beef stock, soy sauce, chile paste, and Worcestershire sauce. Cook and stir until thickened and heated through. Serve over the cooked rice.

By amanda1432

Slow Cooker Sweet-and-Sour Pot Roast
Dinner Asian

Slow Cooker Sweet-and-Sour Pot Roast

4.4

Prep
20 min
Cook
315 min
Total
335 min

Instructions

  1. 1 Combine carrots, potatoes, and onion in a slow cooker.
  2. 2 Heat canola oil in a large skillet over medium-high heat. Add beef roast; cook until completely browned, 2 to 3 minutes per side. Transfer beef to the slow cooker on top vegetables.
  3. 3 Whisk tomato sauce, brown sugar, Worcestershire sauce, vinegar, and salt together in a bowl; pour over beef.
  4. 4 Cover slow cooker. Cook on Low for 10 to 12 hours (or on High for 5 to 6 hours).
  5. 5 Transfer beef and vegetables to a serving platter. Pour sauce in a skillet; cook over medium-high heat until thickened, 5 to 10 minutes. Serve sauce with beef and vegetables.

By SB

Chicken Rangoon
Appetizer Asian

Chicken Rangoon

4.2

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Heat oil in a deep-fryer or deep, large saucepan to 375 degrees F (190 degrees C).
  2. 2 Stir cream cheese, onion powder, garlic powder, Worcestershire sauce, soy sauce, salt, and pepper together in a bowl. Add chicken and stir until completely incorporated.
  3. 3 Separate wonton wrappers and place onto a work surface. Spoon about 1 teaspoon cream cheese filling onto the center of each wrapper. Working on one at a time, use your finger or a pastry brush to lightly moisten the edges of the wrapper with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal.
  4. 4 Cook wontons in batches in hot oil until lightly browned, 2 to 4 minutes. Transfer to a paper towel-lined plate to drain.

By Suzanne Frideres

Chicken Satay Steaks
Dinner Asian

Chicken Satay Steaks

4.0

Prep
20 min
Cook
30 min
Total
80 min

Instructions

  1. 1 In a large bowl, stir together the lemon juice, peanut butter, tomato puree, brown sugar, Worcestershire sauce, salt, black pepper, crushed red pepper flakes, and garlic until smooth.
  2. 2 With a meat pounder or the side of a sturdy saucer, pound the chicken breasts to about 1/2 inch thick. Place the chicken breasts into the marinade, and stir to coat all the chicken. Cover with plastic wrap, and marinate in the refrigerator for at least 30 minutes. Longer is better.
  3. 3 Heat olive oil in a large, heavy skillet until oil is very hot. Remove chicken breasts from the marinade; discard used marinade. Pan-fry the chicken breasts in the oil until the juices run clear and the chicken is browned on both sides, 6 to 8 minutes per side. Chicken may stick to the pan due to the brown sugar and peanut butter, but it will add a slightly charred flavor.

By maha

Slow Cooker Sesame Chicken
Dinner Asian

Slow Cooker Sesame Chicken

4.5

Prep
25 min
Cook
180 min
Total
205 min

Instructions

  1. 1 Stir honey, soy sauce, Sriracha, oil, ginger, garlic, and Worcestershire sauce together in a small bowl.
  2. 2 Spread chicken in the bottom of a slow cooker. Add cornstarch and toss to coat. Pour honey-soy mixture over top and sprinkle with sesame seeds.
  3. 3 Cook on Low until chicken is tender, no longer pink in the centers, and juices run clear, 3 to 4 hours.

By OnOnRU

Spicy Garlicky Beef Marinade
Pantry Asian

Spicy Garlicky Beef Marinade

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine olive oil, lime juice, jalapenos, vinegar, Worcestershire sauce, cilantro, elephant garlic, sugar, paprika, cumin, garlic powder, cayenne pepper, salt, and pepper in a large glass bowl. Add whatever meat you are planning on marinating, cover, and refrigerate for 2 hours. The meat will lose it's bright red color as it marinades in the acidic juice.

By Traci-in-Cali

Thai Chicken Slaw Burgers
Dinner Asian

Thai Chicken Slaw Burgers

4.7

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange hamburger buns, cut-sides facing up, in a single layer on a baking sheet.
  2. 2 Toast buns under the preheated broiler until toasted, 30 to 60 seconds.
  3. 3 Melt butter in a large skillet over medium heat. Cook and stir onion, tomato paste, and garlic in hot butter until onion is softened, about 5 minutes. Stir chili sauce, Worcestershire sauce, and sugar into onion mixture.
  4. 4 Stir chicken and olive oil into the skillet; cook and stir until chicken is no longer pink in the center, 5 to 10 minutes.
  5. 5 Whisk relish, lemon juice, and honey together in a large bowl; add coleslaw blend and toss to coat.
  6. 6 Spoon chicken mixture into toasted buns and top with coleslaw.

By CINDYJAKE

Kicked-Up Ground Pork with Green Beans
Dinner Asian

Kicked-Up Ground Pork with Green Beans

4.8

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Heat sesame oil in a large skillet over medium heat.
  2. 2 Combine pork, 1 teaspoon black pepper, cornstarch, and salt in a bowl. Add to hot oil and fry until browned, about 3 minutes. Add green beans.
  3. 3 Combine chicken stock, soy sauce, Worcestershire sauce, chile-garlic sauce, vinegar, garlic, and sugar in a bowl and whisk together. Add to pork and green bean mixture. Bring to a boil. Cook until slightly thickened, about 3 minutes. Reduce heat and simmer until green beans are tender, about 5 minutes more.

By mihartm

Mom's Beef Shish Kabobs
Dinner Asian

Mom's Beef Shish Kabobs

4.8

Prep
20 min
Cook
25 min
Total
1005 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Whisk soy sauce, vegetable oil, lemon juice, garlic, mustard, Worcestershire sauce, salt, and black pepper together in a bowl; pour into a resealable plastic bag. Add beef cubes and squeeze out excess air; seal the bag. Marinate in the refrigerator 8 hours or overnight.
  3. 3 Add mushrooms to the bag; squeeze out excess air and reseal the bag. Marinate in the refrigerator another 8 hours.
  4. 4 Preheat an outdoor grill for high heat and lightly oil the grate. Remove beef and mushrooms from the marinade, shaking off any excess liquid. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low and simmer for 10 minutes; set aside for basting.
  5. 5 Thread pieces of green bell pepper, beef, red bell pepper, mushroom, and onion onto metal skewers, repeating until all ingredients are skewered.
  6. 6 Cook the skewers on the preheated grill, turning frequently and brushing generously with the marinade you prepared for basting until nicely browned on all sides and beef is no longer pink in the center, about 15 minutes.
  7. 7 Serve and enjoy!

By Mike Hearne

Roast Pork in Asian Brown Sauce
Dinner Asian

Roast Pork in Asian Brown Sauce

4.4

Prep
20 min
Cook
75 min
Total
95 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Whisk ginger powder, garlic powder, onion powder, white pepper, and salt together in a bowl until dry rub is evenly mixed. Measure 1 tablespoon dry rub and set aside.
  3. 3 Generously apply remaining dry rub to pork shoulder.
  4. 4 Heat olive oil and butter together in a heavy cast-iron skillet over medium-high heat. Cook pork shoulder in hot butter-oil mixture until browned on all sides, 1 to 2 minutes per side.
  5. 5 Place skillet and pork shoulder in the preheated oven and cook until pork is cooked through, 1 to 2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer pork shoulder to a serving platter.
  6. 6 Pour vinegar into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon until liquid is evaporated, 1 to 2 minutes. Add the reserved 1 tablespoon dry rub, oyster sauce, and Worcestershire sauce to skillet; bring to a boil. Reduce heat and simmer; stir in 1 cup chicken stock and simmer.
  7. 7 Whisk remaining 1 cup chicken stock and cornstarch together in a bowl until smooth; stir into simmering chicken stock mixture until sauce is thickened, 1 to 2 minutes. Stir sugar and chile paste into sauce and simmer until sugar is dissolved, about 1 minute. Pour sauce over roast and garnish with scallions.

By Buon Appetito

Sweet Asian Short Ribs
Dinner Asian

Sweet Asian Short Ribs

4.5

Prep
5 min
Cook
360 min
Total
365 min

Instructions

  1. 1 Place short ribs in the crock of a slow cooker; season with salt and pepper.
  2. 2 Combine water, preserves, chili sauce, soy sauce, Worcestershire sauce, rice wine vinegar, honey, onion soup mix, red pepper flakes, onion powder, garlic powder, cinnamon, and ginger in a jar with a tight-fitting lid. Seal jar and shake until ingredients are well mixed; pour over the ribs, assuring all ribs are covered in sauce.
  3. 3 Cook on Low until the meat is fork-tender, 6 to 9 hours (or on High for 3 to 6 hours).

By Gun Range Diva

One-Pot Hamburger Adobo Dinner
Dinner Asian

One-Pot Hamburger Adobo Dinner

4.2

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Heat the oil in a large pot over medium-high heat. Cook the ground beef in the hot oil until completely browned, 5 to 7 minutes. Add the onion, garlic, jalapeno pepper, green bell pepper, red bell pepper, carrots, broccoli, apple cider vinegar, sugar, Worcestershire sauce, soy sauce, salt, and pepper to the pot. Reduce heat to medium-low; simmer, stirring occasionally, until the vegetables are just losing their crispness, about 20 minutes. Stir in green beans about 5 minutes before serving.

By lhale0809

Chef John's Crab Rangoon
Appetizer Asian

Chef John's Crab Rangoon

4.4

Prep
30 min
Cook
3 min
Total
110 min

Instructions

  1. 1 Mix cream cheese, crab meat, green onions, garlic, soy sauce, fish sauce, Worcestershire sauce, salt, pepper, sesame oil, and cayenne pepper together with a fork until ingredients are blended thoroughly. Cover with plastic wrap and refrigerate until chilled, 1 or 2 hours.
  2. 2 Keep wonton wrappers moist by covering with a damp paper towel. Place a small bowl of water nearby on the work surface. With a wet fingertip, moisten surface of wonton. Place 1 1/2 teaspoons of crab filling in center of wonton. Fold 2 opposite corners toward each other over the filling but without touching tips together yet. Fold up the other 2 corners. Working gently from the bottom, squeeze out any air bubbles; pinch together the 4 seams from the bottom up to create a modified pyramid (or "warhead") shape. Place on a dry surface. Continue with remaining wontons.
  3. 3 Heat oil in deep fryer to 350 degrees F. Fry wontons in batches until golden brown and crispy, gently moving them around in the oil with a strainer to brown each surface, about 3 minutes. Let cool about a minute before eating. Serve with the dipping sauce.
  4. 4 Whisk ketchup, rice vinegar, brown sugar, and sriracha sauce together in a bowl for the dipping sauce.

By John Mitzewich

Vietnamese/Chinese Pork Chops
Dinner Asian

Vietnamese/Chinese Pork Chops

4.3

Prep
15 min
Cook
10 min
Total
505 min

Instructions

  1. 1 Whisk together the brown sugar, honey, fish sauce, 3 tablespoons of vegetable oil, soy sauce, Worcestershire sauce, ginger, five-spice powder, sesame oil, shallot, garlic, onion, lemon grass, salt, and pepper in a bowl, and pour into a resealable plastic bag. Add the pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours.
  2. 2 Heat 1/4 cup of vegetable oil in a large skillet over medium-high heat or preheat an outdoor grill for medium-high heat, and lightly oil the grate. Cook until the pork chops are no longer pink in the center, about 4 minutes on each side.

By Jennifer You

Zucchini Noodles Pad Thai
Dinner Asian

Zucchini Noodles Pad Thai

4.6

Prep
45 min
Cook
12 min
Total
57 min

Instructions

  1. 1 Make zucchini noodles using a spiralizer.
  2. 2 Whisk chicken stock, tamarind paste, soy sauce, oyster sauce, chile pepper sauce, Worcestershire sauce, lime juice, and sugar together in a small bowl to make a smooth sauce.
  3. 3 Heat sesame oil in a wok or large skillet over high heat. Add garlic and stir until fragrant, about 10 seconds. Add chicken and shrimp; cook and stir until chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes.
  4. 4 Push chicken and shrimp to the sides of the wok to make a space in the center. Pour eggs and scramble until firm, 2 to 3 minutes. Add zucchini noodles and sauce; cook and stir, adding water if needed, about 3 minutes. Add 2 cups bean sprouts and green onions; cook and stir until combined, 1 to 2 minutes.
  5. 5 Remove wok from heat and sprinkle peanuts over noodles. Serve garnished with remaining 1 cup bean sprouts and fresh basil.

By Andrea Nicole

The Easiest Blackened Chicken
Dinner

The Easiest Blackened Chicken

3.7

Prep
Cook
Total

Instructions

  1. 1 In a large skillet combine the Worcestershire sauce and ground black pepper. Add the chicken and simmer over medium heat until the sauce begins to boil. Reduce heat to low and let simmer for 15 to 20 minutes. Turn chicken occasionally, spooning sauce over it. The sauce will thicken. Let cool and serve.

By Andrea Wilcox