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Thai Chicken Thigh Bake
Dinner Asian

Thai Chicken Thigh Bake

4.6

Prep
15 min
Cook
60 min
Total
105 min

Instructions

  1. 1 Combine soy sauce, brown sugar, peanut butter, hoisin sauce, ginger, garlic, and chile paste in a resealable container; mix well. Stir in cornstarch until incorporated. Add chicken to marinade, cover, and refrigerate for at least 30 minutes.
  2. 2 Preheat the oven to 400 degrees F (200 degrees C). Line a jelly roll pan or rimmed cookie sheet with a double layer of aluminum foil large enough to envelop chicken.
  3. 3 Spread chicken evenly over the bottom layer of foil. Top with marinade, fold the upper layer of foil on top, and wrap to fully cover chicken.
  4. 4 Roast in the preheated oven until chicken thighs are no longer pink, about 1 hour. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C). Unwrap and sprinkle chicken with cilantro.

By Jacqueline

Homemade Hot and Sour Soup
Dinner European

Homemade Hot and Sour Soup

4.5

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Bring chicken broth to a simmer in a 2-quart saucepan. Add mushrooms, chicken, soy sauce, chile paste, and garlic. Simmer for 5 minutes. Add tofu, bamboo shoots, vinegar, and white pepper. Simmer for 5 minutes more.
  2. 2 Combine cold water and cornstarch in a cup; stir until smooth. Pour into soup and stir well. Let simmer until soup thickens, about 5 minutes more.
  3. 3 Beat egg in a cup and slowly pour, in a fine stream, into soup. Stir well and heat through for 30 seconds. Mix in green onions and sesame oil. Remove from heat; serve hot.

By Kevin

Instant Pot® Korean BBQ Tacos
Dinner Asian

Instant Pot® Korean BBQ Tacos

4.6

Prep
15 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter and onion and cook until soft, about 5 minutes. Add garlic and ginger and cook until aromatic, about 30 seconds more. Deglaze the pot with vinegar and scrape the bottom. Add chuck pieces, brown sugar, soy sauce, sesame oil, chile-garlic paste, salt, and black pepper.
  2. 2 Close and lock the lid; be sure vent is closed. Select high pressure according to manufacturer's instructions; set timer for 45 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. Remove beef and shred.

By Mama J

Grilled Orange Chicken Thigh Skewers with Pineapple and Vegetables
Dinner American

Grilled Orange Chicken Thigh Skewers with Pineapple and Vegetables

Prep
20 min
Cook
15 min
Total
275 min

Instructions

  1. 1 Combine coconut aminos, orange juice, avocado oil, ginger, and chile-garlic paste in a gallon-sized resealable bag. Season marinade with salt and pepper and add chicken pieces. Gently squeeze the sides of the bag, coating all of the chicken with the marinade. Squeeze out as much air as possible, seal, and spread out chicken pieces in a single layer inside the bag.
  2. 2 Refrigerate for at least 4 hours, or overnight, turning the bag a few times during that time.
  3. 3 Drain marinade into a small saucepan and add pineapple juice. Bring to a boil over medium-high heat and boil until marinade has reduced to 1/2 cup, 5 to 7 minutes. Remove from heat and allow to cool.
  4. 4 Meanwhile, alternately thread each skewer with chicken, bell pepper, onion, zucchini, and pineapple. Repeat until each skewer is filled.
  5. 5 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  6. 6 Set skewers on the hot grill grate. Brush with reduced marinade, reduce heat to medium, close the lid, and grill 4 to 5 minutes. Turn and brush with marinade reduction. Monitor for flare-ups, and move skewers as necessary to manage any flames. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  7. 7 Serve skewers over hot cooked rice.

By Bibi

Asian Turkey Meatballs with Chile-Garlic Glaze
Dinner American

Asian Turkey Meatballs with Chile-Garlic Glaze

5.0

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a large baking tray with cooking spray.
  2. 2 Combine turkey, corn flake crumbs, egg, scallions, ginger, soy sauce, sesame oil, parsley, salt, and garlic in a large bowl. Shape into 1-inch meatballs. Arrange on the prepared baking tray.
  3. 3 Combine soy sauce, water, chile-garlic paste, and palm sugar in a separate bowl to make the glaze.
  4. 4 Bake meatballs in the preheated oven until no longer pink on the outside, about 10 minutes. Coat the meatballs with the glaze. Continue baking until glaze thickens, 10 to 12 minutes.

By CaraMeg