Type what you have

Ingredients

• ✓ cilantro
• ground chicken
• hoisin sauce
• red chile pepper
• fish sauce
• garlic

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix ground chicken, hoisin sauce, chile pepper, cilantro, fish sauce, and garlic together in a large bowl. Roll into balls using wet hands. Arrange on a rimmed baking sheet.
3. 3 Bake in the preheated oven until golden, 15 to 20 minutes.

By Chris Fincham

Ingredients

• ✓ cilantro
• water
• beef-flavored ramen noodle
• shiitake mushroom
• edamame
• soy sauce
• sriracha sauce
• beef top sirloin

Instructions

1. 1 Bring water to a boil in a large saucepan. Add ramen noodles and seasoning packet; cook and stir for 1 minute. Add mushrooms, edamame, soy sauce, and Sriracha; cook for 1 more minute.
2. 2 Add sirloin and cook until firm and reddish-pink and juicy in the center, 1 to 2 minutes. An instant-read thermometer inserted into meat should read 130 degrees F (54 degrees C) for medium-rare.
3. 3 Ladle soup into bowls. Garnish with cilantro and more Sriracha if desired.

By Juliana Hale

Ingredients

• ✓ cilantro
• canola oil
• ginger
• swai fish
• soy sauce
• water
• scallion
• rice vinegar

Instructions

1. 1 Heat oil in a skillet with high sides over medium heat. Add ginger and sauté until fragrant, 30 to 60 seconds.
2. 2 Add fish fillets, soy sauce, water, scallions, cilantro, and vinegar to the skillet. Bring to a boil and cover.
3. 3 Remove from heat and let sit until fish flakes easily with a fork, 10 to 15 minutes.

By Bites With Applewhite

Ingredients

• ✓ cilantro
• orange juice
• brown sugar
• soy sauce
• peanut butter
• garlic
• ginger root
• red pepper flake
• pork tenderloin
• chicken stock

Instructions

1. 1 Whisk cilantro, orange juice, brown sugar, soy sauce, peanut butter, garlic, ginger, and red pepper flakes together in a medium bowl until well combined.
2. 2 Place pork tenderloins into a glass baking dish; pour orange juice mixture over the top. Marinate in the refrigerator for at least 1 hour or up to 8 hours or overnight.
3. 3 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
4. 4 Transfer pork tenderloins to the prepared baking sheet, reserving marinade.
5. 5 Cook in the preheated oven until pork is no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
6. 6 While the pork is cooking, combine reserved marinade and chicken stock in a medium saucepan. Bring to a boil. Allow to boil for 2 minutes, then reduce the heat to low and simmer for 5 to 7 minutes. Remove from the heat and keep warm.
7. 7 Cut tenderloins into 1/4-inch slices and arrange on a serving platter. Spoon sauce over sliced pork to serve.

By Adrienne Lane

Ingredients

• ✓ cilantro
• orange juice
• ginger root
• garlic
• soy sauce
• sesame oil
• red pepper flakes
• olive oil
• halibut cheek

Instructions

1. 1 Whisk orange juice, cilantro, ginger, garlic, soy sauce, sesame oil, and red pepper flakes together in a small bowl; set aside.
2. 2 Heat olive oil in a skillet over medium-high heat. Cook halibut cheeks until golden brown on each side, 2 to 3 minutes per side. Pour orange juice mixture into skillet and bring to a boil. Reduce heat to medium and simmer until halibut flakes easily with a fork and sauce has thickened slightly. Remove halibut cheeks to a plate and drizzle with orange sauce to serve.

By Always Cooking Up Something

Ingredients

• ✓ cilantro
• cauliflower pizza crust
• broccoli coleslaw mix
• red onion
• olive oil
• peanut sauce
• chicken
• mozzarella cheese
• basil
• mint

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Line a baking sheet with parchment paper. Place broccoli slaw and red onion on the parchment paper, drizzle with olive oil, and toss to coat.
3. 3 Bake for 5 minutes; remove from oven, and set aside. Leave oven on.
4. 4 Spread 1/2 of the peanut sauce on one of the pizza crusts. Top with broccoli-onion mixture, 1/2 of the chicken, and 1/2 of the mozzarella cheese. Repeat with second crust and remaining ingredients.
5. 5 Place pizzas directly on oven rack and bake until crust is golden brown, 13 to 15 minutes.
6. 6 Sprinkle basil, cilantro, and mint on each pizza before serving.

By SunnyDaysNora

Ingredients

• ✓ cilantro
• chicken breast
• salt
• vegetable oil
• onion
• garlic
• soy sauce
• sesame oil

Instructions

1. 1 Place chicken and salt in a bowl. Evenly rub salt into chicken. Refrigerate for 30 minutes.
2. 2 Place a steamer basket into a saucepan and fill with water to just below the bottom of the steamer. Rinse chicken and place into the basket. Bring water to a boil; cover and steam chicken until juices run clear, about 30 minutes.
3. 3 Heat vegetable oil in a skillet over medium heat. Stir in onion; cook until tender, 3 to 4 minutes. Mix in garlic; cook until fragrant, about 1 minute. Stir in soy sauce and sesame oil, then remove from heat.
4. 4 Spoon sauce over chicken and garnish with cilantro to serve.

By HANNAKRISTINA

Ingredients

• ✓ cilantro
• cooking spray
• swai fish
• margarine
• white wine
• lemon juice
• garlic
• salt
• black pepper
• paprika

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a shallow pan or baking sheet with cooking spray.
2. 2 Place fish fillets into the prepared pan.
3. 3 Melt margarine in a saucepan over medium heat. Mix white wine, lemon juice, cilantro, garlic, salt, and black pepper into melted margarine; simmer for 2 minutes.
4. 4 Generously spoon sauce over fish fillets. Sprinkle fillets with paprika.
5. 5 Bake in the preheated oven until fish flakes easily with a fork, 10 to 12 minutes.

By Allie

Ingredients

• ✓ cilantro
• waxy potato
• vegetable oil
• red pepper flakes
• sichuan pepper
• garlic
• black rice vinegar
• soy sauce
• salt

Instructions

1. 1 Peel potatoes and cut into 1/4-inch matchsticks. Rinse under running water until water runs clear. Soak potatoes in water for 5 to 10 minutes.
2. 2 Drain potatoes and pat dry.
3. 3 Heat a wok over medium-high heat. Add oil. Add pepper flakes and ground Sichuan pepper to the hot oil; cook and stir until fragrant, about 30 seconds. Add potatoes and garlic; toss and cook until potatoes begin to soften, about 5 minutes. Add vinegar, soy sauce, and salt; toss to combine. Cook until flavors have infused, 1 to 2 minutes.
4. 4 Serve garnished with cilantro leaves.

By Buckwheat Queen

Ingredients

• ✓ cilantro
• sunflower seed
• coconut milk
• red curry paste
• lime
• salt
• elbow macaroni
• broccoli floret
• curry powder
• nutritional yeast
• sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place sunflower seeds in a bowl and pour in enough water to cover; soak for about 10 minutes.
3. 3 Mix 1 1/2 cans coconut milk, 1/4 cup curry paste, 1/4 cup cilantro, juice of 1 lime, and 1/2 teaspoon salt together in a saucepan; cook and stir over medium-low heat until curry sauce is thickened, about 5 minutes.
4. 4 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and mix pasta into curry sauce; cook and stir over low heat.
5. 5 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, about 2 minutes. Season broccoli with salt and curry powder and transfer to a 9x13-inch baking dish.
6. 6 Drain sunflower seeds and place in a blender with remaining coconut cream, remaining curry paste, remaining cilantro, juice of 1 lime, nutritional yeast, and sugar; blend until thick and smooth.
7. 7 Spoon pasta mixture over broccoli. Pour sunflower seed mixture over pasta and stir to coat evenly.
8. 8 Bake in the preheated oven until sauce is bubbling, about 10 minutes.

By chrisverk

Ingredients

• ✓ cilantro
• soy sauce
• egg
• green onion
• garlic
• ginger
• salt
• black pepper
• ground turkey
• bread crumb

Instructions

1. 1 Whisk soy sauce and egg together in a bowl; add green onions, cilantro, garlic, ginger, salt, and black pepper. Add turkey and bread crumbs to mixture; mix well. Form into 4 patties.
2. 2 Heat a large nonstick skillet over medium heat. Add patties, cover skillet, and cook, flipping once, until burgers are no longer pink in centers, about 15 minutes total. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

By Tracy Mckerk

Ingredients

• ✓ cilantro
• salsa
• peanut butter
• coconut milk
• lime juice
• soy sauce
• sugar
• ginger
• chicken thigh
• peanut

Instructions

1. 1 Combine salsa, peanut butter, coconut milk, lime juice, soy sauce, sugar, and ginger in the slow cooker; mix well. Place chicken thighs in sauce; spoon sauce over chicken to coat.
2. 2 Cover and cook on Low until chicken is very tender and sauce has thickened, 8 to 9 hours. A meat thermometer inserted into the thickest part of a thigh should read at least 165 degrees F (74 degrees C). Garnish with peanuts and cilantro before serving.

By sweet-potato

Ingredients

• ✓ cilantro
• chicken broth
• quinoa
• canola oil
• green onion
• corn kernel
• shrimp
• pea
• soy sauce
• sesame oil

Instructions

1. 1 Bring chicken broth to a boil in a saucepan; add quinoa and place cover on saucepan. Reduce heat to low and cook quinoa at a simmer until the moisture is completely absorbed, 18 to 20 minutes.
2. 2 While the quinoa steams, heat oil in a skillet over medium heat. Cook green onions in hot oil until fragrant, 1 to 2 minutes. Stir corn into onions, reduce heat to medium-low, and continue cooking until corn is lightly toasted, about 5 minutes. Add shrimp and cook until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Stir the peas into the mixture and cook just until the peas are hot, 2 to 3 minutes.
3. 3 Stir cooked quinoa into the shrimp mixture. Return heat to medium. Pour soy sauce and sesame oil over the mixture; cook and stir until completely hot, 3 to 5 minutes. Remove skillet from heat and sprinkle cilantro over the dish to serve.

By My4NonBlondes

Ingredients

• ✓ cilantro
• chicken breast
• salt
• black pepper
• vegetable oil
• green onion
• curry paste
• chicken broth
• coconut milk
• lime juice

Instructions

1. 1 Place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of about 1/2 inch. Sprinkle the chicken on both sides with salt and pepper.
2. 2 Heat the vegetable oil in a skillet over high heat, and pan-fry the chicken breasts until the meat is no longer pink, about 4 minutes per side. Transfer the chicken breasts to a plate.
3. 3 Reduce the heat to medium; stir the green onions and curry paste into the skillet, and cook for 1 minute, stirring frequently. Pour the broth into the skillet, and scrape up and dissolve any brown flavor bits in the skillet with a spoon. Bring the mixture to a full boil, and cook until the mixture has thickened into a glaze, about 10 minutes; pour in the coconut milk, bring back to a boil, and cook until thickened, about 10 more minutes. Mix the lime juice into the sauce, and stir in any juices that have collected from the chicken. Return the chicken breasts to the pan, spoon sauce over the chicken, and simmer until heated through, about 2 minutes. Sprinkle with cilantro to serve.

By Faith

Ingredients

• ✓ cilantro
• olive oil
• onion
• garlic
• ginger
• white wine
• shrimp
• snow pea
• salt
• pepper

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Stir in onions, and cook until they turn golden brown, about 10 minutes. Stir in the garlic and ginger, cook for 1 minute, then pour in wine, and bring to a boil.
2. 2 Add the shrimp, and cook until they begin to turn pink, about 3 minutes. Add snow peas, and cook until they begin to soften, about 2 minutes. Season to taste with salt and pepper. Stir in chopped cilantro and serve immediately.

By flash1400

Ingredients

• ✓ cilantro
• cellophane noodle
• peanut
• romaine lettuce
• cucumber
• carrot
• mung bean sprout
• mint leaves
• green onion
• soy sauce
• wasabi paste

Instructions

1. 1 Place noodles in a large bowl and cover with very hot water. Let stand until softened, about 15 minutes. Drain and chop into shorter lengths.
2. 2 Grind peanuts into a coarse, chunky meal using a food processor or mortar and pestle.
3. 3 Combine noodles, peanuts, lettuce, cucumber, carrots, bean sprouts, cilantro, mint, and green onions in a large bowl. Serve soy sauce and wasabi paste alongside.

By LEXY821

Ingredients

• ✓ cilantro
• soy sauce
• sesame oil
• garlic
• chicken breast
• cream cheese
• salt
• peanut
• green onion
• sweet chile sauce

Instructions

1. 1 Combine soy sauce, sesame oil, and 2 cloves of garlic in a large bowl. Add cooked chicken and toss to coat. Refrigerate and marinate for 1 hour.
2. 2 Combine cream cheese, 1/4 cup cilantro, remaining garlic, and salt in another bowl; beat with an electric mixer until creamy.
3. 3 Spread dip onto a large serving platter and top with marinated chicken. Sprinkle chicken with peanuts, green onions, and remaining cilantro, and drizzle sweet chile sauce over top. Cover and refrigerate for at least 1 hour before serving.

By Johannaf1969

Ingredients

• ✓ cilantro
• ground chicken
• red onion
• scallion
• lime
• mint
• ginger
• lemongrass paste
• fish sauce
• red pepper flakes
• salt

Instructions

1. 1 Heat a large skillet over medium heat. Add chicken; cook and stir, breaking it into small pieces, until no longer pink, about 5 minutes. Stir in onion and scallions; cook until onion softened and chicken begins to brown, about 2 minutes.
2. 2 Add lime juice, cilantro, mint, ginger, lemongrass, fish sauce, and pepper flakes; cook and stir until flavors blend, about 3 minutes. Season with salt.

By Cassandra Kimbler

Ingredients

• ✓ cilantro
• vegetable oil
• shallot
• chicken
• red curry paste
• curry powder
• coconut milk
• tomato
• fish sauce
• palm sugar
• tomato

Instructions

1. 1 Heat the vegetable oil in a medium skillet over low heat, and stir fry the shallots until browned and tender. Drain, reserving the oil, and set aside.
2. 2 Place the chicken in the skillet with the reserved oil, and stir in the curry paste and curry powder to evenly coat. Pour in enough water to cover, and bring to a boil. Reduce heat, cover skillet, and simmer until the chicken is no longer pink and juices run clear.
3. 3 Stir the coconut milk, tomato puree, fish sauce, palm sugar, and 1/2 the tomato wedges into the skillet. Cook and stir over low heat until the mixture is smooth and creamy. Mix in the remaining tomatoes, and continue cooking until tender. Top with cilantro and the fried shallots to serve.

By Michelle Chen

Ingredients

• ✓ cilantro
• rice vermicelli
• pomelo
• carrot
• cucumber
• scallion
• fish sauce
• water
• sweet chili sauce
• brown sugar
• rice vinegar

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil; stir in rice vermicelli and return to a boil. Cook pasta uncovered, stirring occasionally, according to packaging instructions, 5 to 6 minutes, depending on thickness of noodles. Rinse with cold water and drain well.
2. 2 Transfer vermicelli to a bowl. Add pomelo, carrot, cucumber, scallion, and cilantro.
3. 3 Stir fish sauce, water, Thai sweet chili sauce, brown sugar, and rice vinegar together in a microwave-safe bowl. Microwave for 20 seconds to dissolve the sugar. Whisk slightly and pour dressing over vermicelli mixture. Toss to combine. Serve immediately.

By Kim's Cooking Now

Ingredients

• ✓ cilantro
• vegetable oil
• bread crumb
• onion
• garlic
• soy sauce
• sambal oelek
• ginger
• paprika
• coriander
• ground chicken

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
2. 2 Mix bread crumbs, onion, cilantro, garlic, soy sauce, sambal oelek, ginger, paprika, and coriander together in a large mixing bowl until well combined. Add chicken and mix well by hand, kneading it into the mixture.
3. 3 Form mixture into golf ball-sized meatballs, about 1 1/2 inches round. Roll in your hands to ensure meatballs are well packed.
4. 4 Fry meatballs in the hot oil, working in batches if needed, until well browned and no longer pink in the centers, 3 to 5 minutes.

By andrewgrant9

Ingredients

• ✓ cilantro
• soy sauce
• brown sugar
• peanut butter
• hoisin sauce
• ginger root
• garlic
• chile-garlic paste
• cornstarch
• chicken thigh

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

Ingredients

• ✓ cilantro
• shallot
• soy sauce
• sake
• hot pepper sauce
• ginger root
• rice flour
• seltzer water
• egg yolk
• shrimp
• rice flour
• vegetable oil

Instructions

1. 1 Mix shallots, soy sauce, sake, hot pepper sauce, cilantro, and ginger together in a bowl; let sit, about 2 hours.
2. 2 Mix 1 cup rice flour, seltzer water, and egg yolk together in a bowl.
3. 3 Split shrimp down the center, cutting almost but not completely through, and open flat. Pat with paper towel to dry; dust with 1/2 cup rice flour. Dip shrimp in batter until thoroughly covered.
4. 4 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Cook shrimp in small batches in oil until golden brown, about 7 minutes. Remove shrimp from oil and place on paper towel to absorb excess oil. Serves dipping sauce alongside the shrimp.

By Marcy McClure Mock

Ingredients

• ✓ cilantro
• beef round
• cooking oil
• shrimp
• garlic
• lemongrass
• onion
• coconut milk
• red curry paste
• turmeric
• red chile pepper

Instructions

1. 1 This first step is to soften the beef. Place the beef in a medium saucepan, and add enough water to cover the meat. Cover, and simmer over low heat for at least an hour. Remove the beef from water, and set aside.
2. 2 Heat the oil in a wok over medium-high heat. Add in the garlic and dried shrimp, and stir fry for a few seconds before stirring in the lemon grass and onions. Reduce heat to medium, and stir in coconut milk, red curry paste, turmeric, and chile pepper. Mix in the beef, and cover the wok. Simmer for 10 minutes over medium heat.
3. 3 Stir in the cilantro just before serving. Save some cilantro for garnishing on top if you like.

By THANISLIM

Ingredients

• ✓ cilantro
• olive oil
• chicken breast
• monosodium glutamate
• soy sauce
• brown sugar
• lime
• red pepper flakes
• vegetable broth
• couscous
• lime

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add cubed chicken; sprinkle with monosodium glutamate. Cook and stir until juices run clear and chicken is no longer pink inside, 5 to 6 minutes; transfer to a plate.
2. 2 Combine soy sauce, brown sugar, zest of 1 lime, juice of 1 lime, and red pepper flakes in a bowl, stirring until sugar is dissolved; add to hot skillet. Bring to a boil, then reduce heat to low. Simmer, stirring occasionally, until sauce begins to reduce slightly, 3 to 4 minutes. Stir chicken into sauce; cook until sauce glazes chicken, 2 to 3 minutes, stirring often.
3. 3 Bring vegetable broth to a boil in a saucepan. Stir in couscous, turn off the heat, and let couscous stand until broth is absorbed, about 5 minutes. Stir in cilantro.
4. 4 Arrange couscous on a serving platter; top with chicken and sauce. Squeeze lime wedges over couscous and chicken before serving.

By Grumpy's Honeybunch

Ingredients

• ✓ cilantro
• sriracha chile sauce
• soy sauce
• mirin
• lime juice
• butter
• brown sugar
• ginger
• chicken thigh
• cooking spray
• lime

Instructions

1. 1 Whisk Sriracha chile sauce, soy sauce, mirin, lime juice, butter, brown sugar, and ginger together in a bowl.
2. 2 Put chicken thighs into a large, resealable plastic bag. Pour the chile sauce mixture into the bag. Squeeze excess air from bag and seal; marinate at least 1 hour to overnight.
3. 3 Preheat oven to 425 degrees F (220 degrees C). Prepare a baking sheet with cooking spray.
4. 4 Remove chicken thighs from marinade and shake to remove excess moisture; arrange onto prepared baking sheet.
5. 5 Pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer marinade for 10 minutes.
6. 6 Roast chicken thighs in preheated oven for 20 minutes, brush with the reserved marinade, and continue roasting until no longer pink at the bone and the juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

By monica69

Ingredients

• ✓ cilantro
• tortilla chip
• pork
• soy sauce
• five-spice powder
• cheddar cheese
• sour cream
• water
• wasabi paste
• cabbage
• carrot
• green onion

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Arrange chips on a foil-lined 10x15-inch baking pan.
2. 2 Toss pork, soy sauce, and five-spice powder together in a bowl. Top chips with pork mixture and Cheddar cheese.
3. 3 Bake in the preheated oven until cheese is melted and pork is heated through, about 5 minutes.
4. 4 Stir sour cream, water, and wasabi paste together in a small bowl.
5. 5 Top nachos with coleslaw mix, green onion, and cilantro. Drizzle with wasabi sour cream.

By Jamie

Ingredients

• ✓ cilantro
• soba noodle
• carrot
• mango
• purple cabbage
• mint
• thai basil
• lime
• sesame oil
• tamari
• sriracha sauce
• green onion

Instructions

1. 1 Bring a large pot of water to a boil and cook soba noodles according to package directions until tender, 3 to 4 minutes. Immediately drain and place in a bowl of cold water to cool. Drain well.
2. 2 Combine cooled noodles, carrot, mango, cabbage, cilantro, mint, and Thai basil in a bowl.
3. 3 Whisk together lime juice, sesame oil, tamari, and Sriracha sauce in a separate bowl. Drizzle some of the dressing sparingly over the soba noodle salad, toss to cover, and taste. Repeat until you have reached the preferred amount of dressing. Garnish with chopped green onion and allow to stand about 10 minutes before serving.

By thedailygourmet

Ingredients

• ✓ cilantro
• vegetable oil
• shallot
• garlic
• mirin
• black bean sauce
• soy sauce
• rice vinegar
• halibut fillet
• sesame oil
• pepper

Instructions

1. 1 Heat oil in a nonstick saucepan over medium heat. Add shallots and garlic; cook gently until fragrant, but not brown. Stir in mirin, black bean sauce, and soy sauce. Bring to a boil; cook until reduced by half. Remove from heat; stir in vinegar and set aside.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Meanwhile, pat dry halibut fillets. Rub with sesame oil; season with black pepper.
4. 4 Grill halibut until just cooked through, about 5 minutes per side. Sprinkle with cilantro and pour sauce over top to serve.

By Kathryn Mazierski

Ingredients

• ✓ cilantro
• soy sauce
• fish sauce
• brown sugar
• sesame oil
• ginger root
• sriracha sauce
• garlic
• lime juice
• lemongrass paste
• chicken thigh

Instructions

1. 1 Whisk soy sauce, fish sauce, brown sugar, cilantro, sesame oil, ginger, Sriracha, garlic, lime juice, and lemongrass paste together in a bowl.
2. 2 Put chicken thighs in a resealable plastic bag, pour marinade over chicken and marinate for 2 hours or overnight for an even better flavor.
3. 3 Preheat the grill to medium-high heat and oil the grate.
4. 4 Remove chicken thighs from marinade, discarding marinade.
5. 5 Grill chicken thighs until they are no longer pink in the center and juices run clear, about 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
6. 6 Remove from grill and allow to rest for a few minutes before serving.

By lutzflcat