Type what you have

Ingredients

• ✓ cornstarch
• white vinegar
• vegetable oil
• pineapple juice
• ketchup
• brown sugar
• salt

Instructions

1. 1 In a small saucepan over a medium-low heat, whisk (using a metal whisk) together vinegar and cornstarch. Add oil, pineapple juice, ketchup, brown sugar, and salt; whisking constantly until the mixture is heated through.

By Jackie

Ingredients

• ✓ cornstarch
• beef stew meat
• water
• vinegar
• soy sauce
• brown sugar

Instructions

1. 1 Heat a deep skillet over medium heat. Cook and stir beef in hot skillet until completely browned, 7 to 10 minutes. Transfer beef to a slow cooker.
2. 2 Whisk water, vinegar, soy sauce, brown sugar, and cornstarch together until smooth; pour over the beef.
3. 3 Cook on Low until the beef is tender and the sauce is thick, 6 to 8 hours.

By SDSCHMIDT

Ingredients

• ✓ cornstarch
• soy sauce
• cooking spray
• sesame oil
• snow pea
• carrot
• chicken broth

Instructions

1. 1 Whisk together the soy sauce and cornstarch in a bowl until cornstarch is completely dissolved; set aside.
2. 2 Prepare a skillet with cooking spray and place over medium heat; drizzle in the sesame oil. Place the snow peas and carrots in the skillet; stir-fry for 2 minutes. Pour the broth over the vegetables. Bring to a boil, cover, and reduce heat to low; simmer until vegetables are slightly softened, about 5 minutes. Stir in the soy sauce mixture; continue to stir-fry until the sauce has thickened.

By CKLEWIS

Ingredients

• ✓ cornstarch
• water
• soy sauce
• white sugar
• mirin
• ginger
• garlic
• red pepper flakes
• chicken breast

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Whisk cornstarch and water together in a small bowl until dissolved; set aside. Combine soy sauce, sugar, mirin, ginger, garlic, and red pepper flakes together in a saucepan over medium heat until the mixture starts to simmer. Slowly whisk in cornstarch mixture. Bring to a boil; reduce heat to medium-low, and simmer until thickened, stirring often, about 10 minutes.
3. 3 Pat chicken dry with paper towels; arrange in a baking dish. Pour sauce over chicken breasts, coating all sides.
4. 4 Bake chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).

By Jennifer

Ingredients

• ✓ cornstarch
• soy sauce
• white sugar
• cider vinegar
• water
• garlic powder
• onion powder
• ginger

Instructions

1. 1 Combine soy sauce, sugar, vinegar, water, garlic powder, onion powder, and ground ginger in a saucepan over medium heat.
2. 2 Add cornstarch and mix thoroughly to dissolve. Cook until bubbles start to appear, about 3 minutes. Reduce heat to low. Simmer until thickened, 5 to 10 minutes, stirring frequently.

By 303lissy

Ingredients

• ✓ cornstarch
• chicken breast
• sesame oil
• canola oil
• shiitake mushroom
• maitake mushroom
• zucchini
• soy sauce
• chile paste

Instructions

1. 1 Put chicken in a zip-top bag with enough cornstarch to lightly coat.
2. 2 Heat sesame oil and canola oil over medium-high heat until hot. Add chicken and brown, 5 to 7 minutes. Remove chicken to plate. Add all mushrooms and zucchini, adding extra oil if needed, and brown until tender, about 3 minutes, depending on desired texture. Add chicken back into the pan, then add soy and chile paste to taste. Cook for another 2 minutes.

By HG Little Chef

Ingredients

• ✓ cornstarch
• stir-fry sauce
• sherry
• ground pork
• onion
• garlic
• cilantro leaves
• sesame oil
• iceberg lettuce

Instructions

1. 1 Combine stir-fry sauce, sherry, and cornstarch; set aside.
2. 2 Stir-fry pork, onion, and garlic in a wok or large skillet over high heat until pork is no longer pink; drain excess fat. Add stir-fry sauce mixture; cook and stir until pork is evenly coated with sauce. Off heat, stir in cilantro and sesame oil.
3. 3 Serve desired amount of pork mixture in a lettuce leaf; wrap to enclose.

By Kikkoman

Ingredients

• ✓ cornstarch
• ✓ cornstarch
• vegetable oil
• firm tofu
• soy sauce
• orange juice
• water
• sugar
• chili paste
• vegetable oil
• carrot

Instructions

1. 1 Heat 1/4 cup oil in a wok over medium-high heat. Place the 1/4 cup cornstarch in a dish; press tofu slices in the cornstarch to coat on all sides. Stir-fry in the wok 5 minutes, or until golden brown on all sides. Drain tofu on paper towels. Allow wok to cool, and wipe clean.
2. 2 In a bowl, mix the soy sauce, orange juice, water, sugar, chili paste, and cornstarch until smooth.
3. 3 Heat the remaining 1 tablespoon oil in the wok, and stir-fry the carrots until tender. Form a well in the center of the carrots, and pour in the sauce. Bring sauce to a boil. Mix tofu into the wok, and continue cooking until coated with the sauce.

By JACKSKELLINGTON

Ingredients

• ✓ cornstarch
• pork chop
• soy sauce
• garlic
• sugar
• white wine
• five-spice powder
• vegetable oil

Instructions

1. 1 With a sharp knife, make several small slits near the edges of the pork chops to keep them from curling when fried.
2. 2 Combine soy sauce, garlic, sugar, white wine, and five-spice powder in a large resealable plastic bag. Place chops into the bag and seal tightly. Carefully massage chops until well coated with marinade. Refrigerate for at least 1 hour, turning the bag over every so often.
3. 3 In a large skillet, heat enough vegetable oil to fill the skillet to a depth of about 1/2 inch. Remove chops from resealable bag without wiping off marinade. Lightly sprinkle cornstarch on both sides of the chops.
4. 4 Carefully add chops to skillet; cook, turning once, until golden brown on both sides and cooked through. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By SHARONLIN

Ingredients

• ✓ cornstarch
• water
• glutinous white rice
• beef broth
• soy sauce
• brown sugar
• garlic powder
• beef sirloin steak
• broccoli floret

Instructions

1. 1 Bring water and rice to a boil in a saucepan over medium-high heat. Reduce the heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes.
2. 2 When the rice is almost finished, whisk broth, cornstarch, soy sauce, brown sugar, and garlic powder together in a bowl until thoroughly combined.
3. 3 Heat a large skillet or wok over medium-high heat. Add beef and cook until browned and juices have evaporated, 3 to 4 minutes. Stir in broccoli and cornstarch mixture; bring to a boil, then cook until mixture thickens.
4. 4 Serve over hot rice.

By CORWYNN DARKHOLME

Ingredients

• ✓ cornstarch
• beef sirloin
• chicken bouillon granules
• white sugar
• ginger juice
• water
• vegetable oil
• ginger root
• broccoli

Instructions

1. 1 Toss beef strips with 1 teaspoon chicken bouillon granules and 3/4 teaspoon sugar in a bowl. Marinate in the refrigerator, 20 minutes to 1 hour.
2. 2 Combine remaining 1/4 teaspoon chicken bouillon granules, 1/4 teaspoon sugar, and ginger juice in a bowl.
3. 3 Mix 2 tablespoons water with cornstarch in a small bowl. Add to bowl with ginger juice mixture; stir.
4. 4 Heat 1 tablespoon oil in a wok over medium-high heat; cook and stir ginger until fragrant, about 30 seconds. Add broccoli; cook and stir for 2 minutes. Add remaining 1 tablespoon water, cover, and cook until broccoli is cooked but still crunchy, about 1 minute. Transfer to a dish.
5. 5 Heat remaining 1 tablespoon oil in the wok. Add beef; cook and stir to medium well doneness, about 4 minutes. Add ginger juice mixture and broccoli. Cook and stir until heated through, about 2 minutes.

By Xiao Yangju

Ingredients

• ✓ cornstarch
• chicken stock
• soy sauce
• sesame oil
• vegetable oil
• shrimp
• vegetable
• ginger
• garlic powder
• rice

Instructions

1. 1 Stir the cornstarch, stock, soy sauce and sesame oil in a small bowl until the mixture is smooth.
2. 2 Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Add the shrimp and stir-fry until they're cooked through. Remove the shrimp from the skillet.
3. 3 Heat the remaining vegetable oil in the skillet. Add the vegetables, ginger and garlic powder and stir-fry until the vegetables are tender-crisp.
4. 4 Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the shrimp to the skillet and cook until the mixture is hot and bubbling. Serve over the rice.

By Campbell's Kitchen

Ingredients

• ✓ cornstarch
• chicken breast
• egg
• all-purpose flour
• lemon juice
• paprika
• baking soda
• salt
• club soda
• oil

Instructions

1. 1 Cut chicken breasts, horizontally, through the middle, being careful not to cut all the way through to the other side. Open breasts like a book; place between 2 sheets of heavy plastic on a solid, level surface. Firmly pound butterflied breasts with the smooth side of a meat mallet until thin. Slice breasts into half lengthwise.
2. 2 Fill a large bowl with some ice water. Place a shallow bowl, for the batter, inside the large bowl to keep the batter cold while cooking the chicken.
3. 3 Place beaten egg into a large bowl. Sift flour and cornstarch into beaten egg; add lemon juice, paprika, baking soda, and salt. Stir in club soda until incorporated; a few lumps in the batter will create an airy texture, so be careful not to overmix.
4. 4 Transfer batter to the shallow bowl set on top of ice water.
5. 5 Heat 1 inch vegetable oil in a deep saucepan over medium heat until glossy and reaches 350 degrees F (175 degrees C).
6. 6 Fully coat chicken pieces in batter, carefully lowering into the hot oil, in 2 to 3 batches.
7. 7 Fry until golden brown and crispy and no longer pink in the centers, about 2 minutes per side. Transfer to a serving tray. Repeat with remaining chicken pieces.

By Tony Arra

Ingredients

• ✓ cornstarch
• chicken wing
• water
• brown sugar
• soy sauce
• honey
• garlic
• ginger root

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Arrange chicken wings evenly on a baking sheet.
3. 3 Bake in the preheated oven until crisp, 35 to 45 minutes. Transfer wings to a baking dish and set aside.
4. 4 Mix together 2 1/2 cups water, brown sugar, soy sauce, honey, garlic, and ginger in a medium saucepan over medium-high heat; bring to a boil. Whisk together remaining 3/4 cup water and cornstarch in a small bowl until smooth; stir into soy sauce mixture and cook until thickened. Pour sauce over chicken wings to coat.
5. 5 Return wings to the oven and bake until sauce is bubbling and chicken is no longer pink at the bone and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By MomWhoCooks

Ingredients

• ✓ cornstarch
• water
• soy sauce
• brown sugar
• garlic
• sesame oil
• salmon
• green onion
• sesame seed

Instructions

1. 1 Combine ¼ cup cold water and cornstarch in a small bowl with a lid. Seal and shake until cornstarch dissolved; set aside.
2. 2 Combine remaining 1 cup water, soy sauce, brown sugar, garlic, and sesame oil in a saucepan over medium-high heat; bring to a boil. Reduce heat to a simmer; stir in cornstarch mixture. Simmer until sauce thickened, about 5 minutes. Remove from heat. Reserve ½ cup glaze; set aside.
3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low. Place salmon on a foil-lined baking sheet. Brush all sides with remaining teriyaki glaze.
4. 4 Broil salmon for 12 minutes; brush reserved ½ cup glaze over top. Turn broiler to high; broil until salmon flakes easily with a fork, about 3 minutes. Garnish with green onion and sesame seeds.

By Soup Loving Nicole

Ingredients

• ✓ cornstarch
• beef flank steak
• water
• soy sauce
• brown sugar
• carrot
• green onion
• olive oil
• garlic
• ginger root

Instructions

1. 1 Spread cornstarch over the bottom of a wide, shallow bowl. Dredge flank steak in cornstarch until completely coated; transfer steak to a large resealable plastic bag.
2. 2 Stir water, soy sauce, brown sugar, carrots, green onions, olive oil, garlic, and ginger together in a bowl; pour into the bag with the beef and seal.
3. 3 Place the bag of marinating beef into the freezer until the day before you wish to prepare it.
4. 4 Remove the bag from the freezer. Place it into a bowl in the refrigerator to thaw for at least 24 hours. Empty the bag into a slow cooker. Cover and cook until beef is tender, on Low for 4 to 5 hours or High for 2 to 3 hours.

By Stephanie Patterson

Ingredients

• ✓ cornstarch
• pork shoulder
• ginger root
• chicken flavored ramen noodles
• seasoning packets
• water
• sugar snap pea
• green onion
• soy sauce

Instructions

1. 1 Place the pork and ginger into a slow cooker, and sprinkle the seasoning packets from the ramen noodles over them. Pour in the water. Cover, and cook on Low for 6 to 8 hours.
2. 2 About 10 minutes before you are ready to eat, turn the slow cooker up to High. Break the ramen noodle bundles into quarters, and place them into the slow cooker along with the sugar snap peas and green onions. In a small cup, stir together the soy sauce and cornstarch. Stir into the slow cooker. Cover, and cook for about 5 more minutes. Serve immediately.

By Elizabeth

Ingredients

• ✓ cornstarch
• vegetable oil
• chicken
• salt
• pepper
• all-purpose flour
• dark cherry
• white sugar
• orange
• almond

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then coat with flour. Fry in hot oil until browned, turning as needed. Reduce heat to medium, cover, and cook until meat is tender and juices run clear, about 25 minutes.
2. 2 Remove chicken from the skillet; pour off all but 1/4 cup drippings. Return the skillet to medium heat and stir in cherries, reserving some cherry liquid for later. Stir in sugar and bring to a boil. Dissolve cornstarch in reserved cherry liquid, then stir into the skillet. Cook, stirring gently, until thickened.
3. 3 Add orange slices and almonds to the skillet, then return chicken pieces to the skillet. Spoon sauce over chicken to coat; simmer over low heat for 5 to 10 minutes before serving.

By Daveeda Uditsky

Ingredients

• ✓ cornstarch
• asparagus
• soy sauce
• brown sugar
• rice wine vinegar
• sambal oelek
• sesame oil
• garlic
• ginger

Instructions

1. 1 Bring a pot of water to a boil over high heat. Add asparagus and cook uncovered for 1 minute. Drain in a colander; run under cold water to stop the cooking process.
2. 2 Whisk soy sauce, brown sugar, cornstarch, rice wine vinegar, sambal oelek, sesame oil, garlic, and ginger paste together in a small bowl.
3. 3 Heat a skillet over medium-high heat. Add soy sauce mixture; cook until thickened, about 3 minutes. Off heat; stir in asparagus.

By Soup Loving Nicole

Ingredients

• ✓ cornstarch
• olive oil
• onion
• garlic
• green bell pepper
• chicken style seitan
• black pepper
• salt
• water

Instructions

1. 1 Heat olive oil in a skillet over medium-low heat. Add onions and garlic, and cook, stirring until lightly browned. Increase the heat to medium, and add the green pepper and seitan to the pan, stirring to coat the seitan evenly. Season with salt and pepper. Reduce heat to low, cover, and simmer for 35 minutes in order for the seitan to absorb the flavors. Dissolve cornstarch in cold water, and stir into the skillet. Cook, stirring until thickened, and serve immediately.

By veggigoddess

Ingredients

• ✓ cornstarch
• soy sauce
• white sugar
• vinegar
• water
• ginger
• garlic
• black pepper
• chicken breast

Instructions

1. 1 Mix together soy sauce, sugar, vinegar, cornstarch, cold water, ginger, garlic, and black pepper in a bowl until marinade is well combined. Add chicken breasts and stir to coat.
2. 2 Pour marinade and chicken into a 9x9-inch square baking dish. Cover and marinate chicken in the refrigerator for 1 hour.
3. 3 Preheat the oven to 325 degrees F (165 degrees C).
4. 4 Bake chicken in marinade in the preheated oven until meat is no longer pink in the center and juices run clear, about 40 minutes, turning halfway through cooking.

By Traveling_Is_Love

Ingredients

• ✓ cornstarch
• soy sauce
• olive oil
• paprika
• salt
• chicken breast
• red bell pepper
• scallion
• pineapple chunk

Instructions

1. 1 Gather all ingredients.
2. 2 Combine soy sauce, 2 tablespoons olive oil, paprika, and salt in a bowl. Add chicken strips and let marinate while preparing the remaining ingredients.
3. 3 Heat remaining 1 tablespoon olive oil in a wok or large skillet over medium-high heat. Add bell pepper and stir-fry for 3 minutes.
4. 4 Add scallions and cook for 2 more minutes.
5. 5 Remove chicken from marinade and add to the wok; discard marinade. Cook, stirring occasionally, until chicken is cooked through and no longer pink in the center, 10 to 15 minutes.
6. 6 Combine pineapple juice and cornstarch in a bowl; mix together. Add pineapple chunks to the skillet and cook for 2 to 3 minutes.
7. 7 Pour in pineapple juice mixture and bring to a boil. Simmer until sauce has thickened, about 3 minutes.

By Natasha

Ingredients

• ✓ cornstarch
• soy sauce
• rice wine
• white sugar
• chile paste
• sesame oil
• red pepper
• garlic
• ginger

Instructions

1. 1 Whisk soy sauce, rice wine, sugar, chile paste, sesame oil, crushed red pepper, garlic, cornstarch, and ginger together in a bowl.

By OnN2nN5

Ingredients

• ✓ cornstarch
• chicken broth
• soy sauce
• ginger
• hot pepper sauce
• vegetable oil
• chicken breast
• onion
• green bell pepper
• water chestnut
• cashew

Instructions

1. 1 Dissolve cornstarch in chicken broth in a bowl; stir in soy sauce, ginger, and hot sauce. Set aside.
2. 2 Heat 1 tablespoon oil in a wok or large skillet over high heat. Add chicken; cook and stir until no longer pink, about 5 minutes. Transfer chicken to a plate; set aside.
3. 3 Add remaining 1 tablespoon oil to the wok. Add onion, bell pepper, and water chestnuts; cook and stir until onion has softened and water chestnuts are hot, about 5 minutes. Stir reserved sauce to redistribute cornstarch; stir into the wok. Bring to a boil. Add reserved chicken; stir until sauce thickens and chicken is hot. Sprinkle with cashews.

By FoodFan

Ingredients

• ✓ cornstarch
• beef bouillon
• water
• soy sauce
• teriyaki sauce
• sugar
• beef round steak
• olive oil
• stir-fry vegetable
• water chestnut

Instructions

1. 1 Dissolve beef bouillon cube in boiling water in a large bowl. Stir soy sauce, cornstarch, teriyaki sauce, and sugar into the water. Lay beef strips into the soy sauce mixture; stir to coat beef entirely.
2. 2 Heat oil in a large skillet over medium-high heat. Cook and stir vegetables in hot oil briefly, about 1 minute. Stir water chestnuts into the vegetable mixture, place a cover over the skillet, and cook at a simmer until the vegetables are hot, about 5 minutes. Remove vegetable mixture with a slotted spoon to a large bowl, reserving juices in the skillet.
3. 3 Pour beef with soy sauce marinade into the hot skillet; cook and stir until browned completely, about 5 minutes. Return vegetable mixture to the skillet; bring to a simmer. Cook and stir until completely hot, about 2 minutes.

By VictoriaSe49896

Ingredients

• ✓ cornstarch
• tomato paste
• pineapple juice
• raisin
• brown sugar
• apple cider vinegar
• ground ginger
• red pepper flakes
• seasoned salt
• pork chop
• butter

Instructions

1. 1 Combine tomato paste, pineapple juice, raisins, brown sugar, cornstarch, vinegar, ginger, red pepper flakes, and seasoned salt in a medium bowl and set aside.
2. 2 Rinse pork chops and pat dry. Melt butter in a cast iron skillet over medium-high heat. Add chops and brown on both sides, 5 to 8 minutes total. Do not drain the skillet.
3. 3 Pour in the tomato paste mixture, reduce heat, and let simmer until sauce thickens to a gravy consistency and pork is no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center of each chop should read 145 degrees F (63 degrees C).

By BirgitJ

Ingredients

• ✓ cornstarch
• soy sauce
• white sugar
• turkey
• vegetable oil
• broccoli
• carrot
• chicken broth
• onion
• mushroom

Instructions

1. 1 Whisk soy sauce, sugar, and cornstarch together in a bowl until smooth; stir turkey into cornstarch mixture and set aside for 15 minutes to marinate.
2. 2 Heat a large skillet over high heat and pour vegetable oil into the hot skillet, coating the bottom. Stir broccoli and carrots into the hot oil to combine; pour chicken broth into the vegetables and cover skillet. Cook until carrots start to become tender, about 2 minutes.
3. 3 Reduce heat to medium. Stir turkey and sauce into vegetables; cook and stir until heated through and the sauce has thickened, 1 minute. Stir mushrooms into turkey and vegetables until combined.

By BunnyBaker

Ingredients

• ✓ cornstarch
• pineapple juice
• soy sauce
• water
• rice vinegar
• ginger root
• garlic
• chicken thigh
• sesame seed

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place a saucepan over medium-high heat. Add pineapple juice, soy sauce, water, rice vinegar, cornstarch, ginger, and garlic; stir to combine. Bring to a boil and stir well. Reduce heat to medium and cook, stirring often, until sauce is reduced, about 5 minutes.
3. 3 Place chicken thighs in an oven-safe casserole dish. Pour 1/2 of the teriyaki sauce over the chicken thighs.
4. 4 Bake in the preheated oven for 30 minutes, basting thighs every 10 minutes with the remaining sauce. Garnish with sesame seeds.

By thedailygourmet

Ingredients

• ✓ cornstarch
• soy sauce
• lemon juice
• ground ginger
• garlic
• chicken breast
• vegetable oil
• green onion
• green bell pepper

Instructions

1. 1 Combine soy sauce, lemon juice, ginger, and garlic in a large glass bowl. Add cubed chicken, cover, and refrigerate for 30 minutes.
2. 2 Heat oil in a large skillet over medium heat. Use a slotted spoon to add just chicken to the skillet, reserving marinade in the bowl. Cook until chicken is no longer pink in the middle and juices run clear, about 5 minutes. Transfer chicken to a plate.
3. 3 Add green onions and bell pepper to the hot skillet. Cook over medium-high heat for 1 to 2 minutes. Return chicken to the skillet.
4. 4 Stir cornstarch into the bowl with the reserved marinade. Pour into skillet with chicken and vegetables and increase heat to high. Cook, stirring constantly, until sauce thickens, about 5 minutes.

By Samantha Biddlecom

Ingredients

• ✓ cornstarch
• chicken broth
• brown sugar
• white vinegar
• soy sauce
• sesame oil
• chile paste
• garlic
• water

Instructions

1. 1 Mix together chicken broth, brown sugar, vinegar, soy sauce, sesame oil, chile paste, and garlic in a small pot until well combined. Bring to a boil, then reduce heat to a simmer.
2. 2 Dissolve cornstarch in water in a small bowl; add to simmering mixture in the pot. Cook until sauce thickens, about 10 minutes.

By Nick Harris