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Sweet and Spicy Stir Fry with Chicken and Broccoli
Asian

Sweet and Spicy Stir Fry with Chicken and Broccoli

4.4

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 5 minutes.
  2. 2 Heat the oil in a skillet over medium heat, and saute the chicken, green onions, and garlic until the chicken is no longer pink and juices run clear.
  3. 3 Stir the hoisin sauce, chile paste, and soy sauce into the skillet; season with ginger, red pepper, salt, and black pepper. Stir in the chicken stock and simmer about 2 minutes. Mix in the steamed broccoli until coated with the sauce mixture.

By amanda1432

Spicy Hoisin Grilled Broccoli
Dinner Asian

Spicy Hoisin Grilled Broccoli

4.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
  2. 2 Toss broccoli, sesame oil, hoisin sauce, soy sauce, chili oil, garlic powder, and crushed red pepper together in a bowl. Make sure broccoli is well coated.
  3. 3 Add broccoli to a grilling skillet and cook, turning as needed, until lightly browned and fork-tender, about 15 minutes.

By Chef Mo

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

Asian Kale with Noodles
Dinner Asian

Asian Kale with Noodles

4.1

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a rolling boil. Cook the spaghetti at a boil until tender yet firm to the bite, about 12 minutes; drain and set aside.
  2. 2 Heat the vegetable oil in a large skillet over medium heat.
  3. 3 Cook and stir the garlic and ginger in the hot oil until fragrant, about 1 minute.
  4. 4 Stir the kale into the garlic and ginger mixture; continue cooking and stirring 1 minute more.
  5. 5 Add the drained spaghetti to the kale mixture; toss while cooking about 30 seconds before adding the soy sauce and water. Bring the mixture to a simmer and cook for 2 minutes.
  6. 6 Make a well in the middle of the spaghetti mixture. Pour the eggs into the well; gently fold the eggs into the noodle mixture as they cook until they are evenly distributed through the noodles and cooked, about 5 minutes.
  7. 7 Season with the crushed red pepper flakes. Drizzle the sesame oil over the noodles to serve.

By CrimsonJewel

Easy Korean Beef Bowl
Dinner Asian

Easy Korean Beef Bowl

4.7

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Heat a large skillet over medium-high heat. Add beef and cook, stirring and crumbling into small pieces until browned, 5 to 7 minutes. Drain excess grease.
  3. 3 Stir in garlic, ginger, and sesame oil and cook until fragrant, about 2 minutes.
  4. 4 Stir in soy sauce, brown sugar, and red pepper. Cook until beef absorbs some sauce, about 7 minutes.
  5. 5 Add 1/2 of chopped green onions.
  6. 6 Serve over hot cooked rice; garnish with sesame seeds and remaining green onions.

By bdweld

Firecracker Chicken
Dinner Asian

Firecracker Chicken

4.9

Prep
25 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Place a rack in the center of the oven.
  2. 2 Combine cornstarch, ginger, pepper, and 1 teaspoon salt in a large bowl. Place beaten eggs in a separate large, shallow bowl. Add chicken to cornstarch mixture and toss to coat.
  3. 3 Heat 2 tablespoons oil in a large nonstick skillet over medium-high until shimmering.
  4. 4 While oil is heating, transfer 1/3 of the chicken to dish with eggs and toss to coat.
  5. 5 Use a slotted spoon to transfer chicken to the hot skillet and cook in hot oil, turning once, until chicken is golden on both sides, about 2 minutes per side (chicken will not be cooked through at this point). Transfer to a 9x13-inch baking dish. Repeat with remaining chicken, adding 1 tablespoon of oil to the skillet per new batch (3 batches total).
  6. 6 Stir together honey, hot sauce, vinegar, crushed red pepper, and remaining 1/2 teaspoon salt in a bowl. Pour over chicken in the baking dish and stir to coat.
  7. 7 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, stirring halfway through, 25 to 30 minutes. An instant-read thermometer inserted into the center of the chicken should read 165 degrees F (74 degrees C).
  8. 8 Serve over rice and sprinkle with scallions and sesame seeds.

By TheOtherJuliaGulia

Easy Chicken and Broccoli Stir-Fry
Dinner Asian

Easy Chicken and Broccoli Stir-Fry

4.7

Prep
30 min
Cook
20 min
Total
80 min

Instructions

  1. 1 Combine soy sauce and 1 tablespoon cornstarch in a glass bowl or zip-top bag. Add chicken; stir to coat. Remove all air from baggie before sealing, or cover the bowl. Refrigerate at least 30 minutes.
  2. 2 Combine boiling water and bouillon granules in another bowl, stir until dissolved. Add remaining cornstarch and ginger; stir to combine.
  3. 3 Heat half of the canola oil and 1 tablespoon sesame oil to 365 degrees F (185 degrees C) in an electric skillet or in a heavy skillet over medium-high heat. Add broccoli, bell peppers, onion, and garlic. Stir-fry until crisp-tender, 5 to 7 minutes. Remove from the skillet with a slotted spoon to a serving dish.
  4. 4 Heat remaining canola oil and sesame oil in same skillet to 365 degrees F (185 degrees C) or medium-high heat. Add chicken mixture and crushed red pepper. Stir-fry until chicken is no longer pink in the centers and juices run clear, 7 to 10 minutes. Return vegetables to the skillet. Add bouillon mixture. Stir until thickened. Stir in optional almonds.

By spaisley39

Easy Sesame Chicken Salad
Lunch Asian

Easy Sesame Chicken Salad

4.0

Prep
25 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Heat oil in a large skillet over medium-high heat. Add chicken, season with salt and pepper, and cook until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the heat and set aside to cool.
  2. 2 While chicken is cooling, combine olive oil, vinegar, soy sauce, ginger, brown sugar, garlic, and red pepper in a Mason jar; close lid and shake vigorously until combined.
  3. 3 Chop cooled chicken and place in a bowl with dressing and sesame seeds; toss to combine.
  4. 4 Combine mixed greens, cherry tomatoes, and onion in a large bowl. Mix in dressed chicken and top with mandarin oranges.

By Mallory

Shrimp Spring Rolls with Chimichurri Sauce
Lunch Asian

Shrimp Spring Rolls with Chimichurri Sauce

Prep
30 min
Cook
10 min
Total
55 min

Instructions

  1. 1 Pulse parsley, oil, rice vinegar, garlic, salt, black pepper, and crushed red pepper in a food processor or blender until chopped but not pureed. Transfer to a large bowl.
  2. 2 Stir lettuce, carrot, cilantro, mint, and green onions into chimichurri sauce. Let stand, stirring occasionally, 15 to 30 minutes.
  3. 3 Meanwhile, bring a saucepan of lightly salted water to a boil. Add rice noodles. Cook until just tender, about 3 minutes; drain. Rinse with cold water; drain again. Snip noodles into small pieces.
  4. 4 Pour some warm water into a pie plate. For each spring roll, carefully dip 1 rice paper into the water and transfer to a dinner plate. Let stand several seconds to soften. Put 1 parsley sprig and 2 shrimp halves just below the center of the paper; top with about 1/3 cup vegetable mixture and some of the rice noodles. Tightly roll up rice paper from the bottom, tucking in the sides as you roll.
  5. 5 Serve spring rolls with soy sauce and sprinkle with remaining crushed red pepper.

By Allrecipes Magazine

Vegetable and Tofu Stir-fry
Dinner Asian

Vegetable and Tofu Stir-fry

3.9

Prep
30 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Heat oil in a large skillet over medium-high heat. Cook and stir onion in hot oil for 1 minute. Stir in ginger and garlic; cook for 30 seconds. Stir in tofu and cook, stirring occasionally, until golden brown.
  2. 2 Add corn, bell pepper, and carrot; cook and stir for 2 minutes. Stir in bok choy, mushrooms, bean sprouts, bamboo shoots, and crushed red pepper. Cook until heated through, then remove from heat.
  3. 3 Make sauce: Combine 1/2 cup water, vinegar, honey, and soy sauce in a small saucepan; bring to a simmer and cook for 2 minutes. Stir together 2 tablespoons water and cornstarch in a small bowl; pour into vinegar mixture. Simmer until sauce thickens.
  4. 4 Pour sauce over tofu-vegetable mixture. Garnish with green onions.

By BANSREEPARIKH

Tarako Spaghetti

Tarako Spaghetti

5.0

Prep
1 min
Cook
4 min
Total
5 min

Instructions

  1. 1 Cut open the casing on the roe, and squeeze the eggs out onto a plate. Discard the casings.
  2. 2 Melt butter in a skillet over medium heat. Add roe, and cook, stirring until the color of the roe changes from dark orange to light orange. Stir in the heavy cream until well blended and heated through. Turn off the heat.
  3. 3 Meanwhile bring a pot of lightly salted water to a boil. Add angel hair pasta, and cook until al dente, 2 to 3 minutes. Drain, and toss with sauce to serve.

By HIDEHIDE

Easy Instant Pot® Cocktail Meatballs
Appetizer

Easy Instant Pot® Cocktail Meatballs

4.6

Prep
5 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add apricot preserves, barbecue sauce, water, and crushed red pepper and whisk together. Add meatballs and stir to coat.
  2. 2 Close and lock the lid; turn venting knob to sealing. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  4. 4 Arrange meatballs on a platter with toothpicks and additional crushed red pepper, if desired.

By France Cevallos

Spiced Coconut Coffee
Drink

Spiced Coconut Coffee

4.3

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Combine the ground coffee, red pepper, cloves, and cinnamon stick in a coffee filter set into a drip coffee brewer. Pour the water into the brewer's water reservoir. Set the coffee brewer on to brew.
  2. 2 While the coffee brews, gently warm the coconut milk in a small saucepan over medium-low heat. Stir in the honey until the honey is dissolved. Pour the brewed coffee into the mixture; stir. Divide the liquid into two mugs to serve.

By Heather

Cheese Sauce

Cheese Sauce

3.3

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 In a small bowl combine 1/2 cup milk with cornstarch; mix well and set aside.
  2. 2 In a medium saucepan over low heat, combine cheese with 2 cups milk and melt. Stir in garlic salt, red pepper and food coloring. To the melted cheese add the cornstarch mixture and stir well.

By D. Hamilton

Roasted Red Pepper and Almond Dip
Dinner

Roasted Red Pepper and Almond Dip

4.0

Prep
10 min
Cook
2 min
Total
12 min

Instructions

  1. 1 Heat a skillet over medium heat; cook and stir almonds until toasted and fragrant, 2 to 4 minutes.
  2. 2 Combine toasted almonds and mayonnaise in a food processor; process until finely chopped. Add roasted red peppers, Parmesan cheese, balsamic vinegar, garlic, salt, and pepper; process until desired consistency is reached, scraping down the sides as needed.

By HurdBird

Jimmbo's Garlic Knots
Dinner

Jimmbo's Garlic Knots

4.4

Prep
5 min
Cook
17 min
Total
22 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C).
  2. 2 Roll out pizza dough to form a 10x16-inch sheet of dough. Cut sheet into 3/4-inch parallel strips. Then cut these strips in half, making about 24 pieces. Tie each strip into a knot and place them close together on a greased pan.
  3. 3 Bake in the preheated oven until golden brown.
  4. 4 Immediately transfer hot knots to a large bowl and drizzle with olive oil. Sprinkle with garlic, cheese, parsley, red pepper, and salt. Toss well and serve.

By Jimmbo

Creamy Jalapeno and Pulled Pork Quesadilla
Mexican

Creamy Jalapeno and Pulled Pork Quesadilla

5.0

Prep
10 min
Cook
Total
25 min

Instructions

  1. 1 Spread tortillas evenly with cream cheese; top half of each of tortilla with remaining ingredients. Fold tortillas in half.
  2. 2 Heat large skillet sprayed with cooking spray on medium heat. Add 1 quesadilla; cook 4 to 5 min. or until golden brown on both sides, turning after 2 to 3 min. Repeat with remaining quesadilla. Cut into wedges. Serve with salsa

By Philadelphia

Pasta with Asparagus
Dinner

Pasta with Asparagus

4.2

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Cook pasta according to package instructions.
  2. 2 Heat olive oil in a nonstick skillet. Saute asparagus in the pan over medium heat for about 3 minutes. Add chicken broth and mushroom slices; cook 3 minutes more.
  3. 3 Drain pasta, and transfer to a serving dish. Gently toss pasta with asparagus mixture; sprinkle with Parmesan and crushed red pepper.

By S. Butters

Veggie Frittata
Breakfast

Veggie Frittata

4.3

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Melt butter in a medium (10-inch/25 cm) frying pan over medium heat. Add mushrooms, peppers and onion; saute until tender.
  2. 2 While vegetables are cooking, whisk together eggs and water. Pour egg mixture over vegetables in the frying pan. Cover and cook over medium heat, occasionally poking through the mixture to allow uncooked egg to flow to the bottom of the pan.
  3. 3 When bottom is cooked and top is almost set, finish cooking the frittata on the stove top by covering it with a lid for a few minutes, or flip it over in the pan to cook the top, or cook the top under the broiler.
  4. 4 To flip the frittata, place a dinner plate over the pan holding it firmly in place, then turn the frying pan and plate upside down. The frittata will fall into the plate, top side down. Slide the frittata back into the frying pan, top down. Cook for a few minutes until top (now the bottom) is cooked.
  5. 5 Alternately, place the frying pan under a preheated broiler until the top is cooked and slightly puffed, about a minute or two. The frying pan must be ovenproof in order to do this. To ovenproof the handle, wrap it with a double thickness of aluminum foil.
  6. 6 Cut into wedges and serve.

By Egg Farmers of Ontario

Worcestershire Ribs
Dinner

Worcestershire Ribs

3.4

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Cover a roasting pan with aluminum foil and place ribs into the pan.
  2. 2 Bake in the preheated oven for 20 minutes, turning ribs halfway through.
  3. 3 While the ribs are cooking, stir tomato paste, Worcestershire sauce, golden syrup, and hot pepper sauce together in a bowl.
  4. 4 Remove ribs from the oven and drain off fat. Drizzle sauce over ribs and bake for 30 minutes.
  5. 5 Sprinkle red pepper and onion over ribs and continue to bake until meat pulls away easily from the bone, about 10 more minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

By Seafood Rick