Skip to content

Type what you have

Cook with

five-spice powder ×
Suzy's Special Red Quinoa
Dinner Asian

Suzy's Special Red Quinoa

4.2

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Combine water, five-spice powder, butter, bouillon, ginger, and black pepper in a saucepan over medium heat; bring to a boil and stir until bouillon dissolves. Add quinoa, reduce heat to a simmer, cover the pan, and cook until water is absorbed, about 20 minutes.

By hrhsun

Wasabi Encrusted Tuna Steaks
Dinner Asian

Wasabi Encrusted Tuna Steaks

4.1

Prep
30 min
Cook
10 min
Total
70 min

Instructions

  1. 1 In a large bowl, whisk together the five-spice powder, ginger, sake, rice vinegar, tamari, and sesame oil. Add the tuna steaks and turn to coat; allow to marinate for 30 minutes.
  2. 2 Combine the crushed wasabi peas and brown sugar. Remove the tuna steaks from the marinade, and press into the pea mixture to coat. Pour the marinade into a small saucepan and bring to a simmer over medium-high heat. Reduce heat to medium, and simmer until the sauce has reduced and thickened, 5 to 10 minutes.
  3. 3 While the sauce is cooking, sear the tuna in a small amount of oil in a skillet over medium-high heat to desired doneness. Pour sauce over tuna to serve.

By chefbeo71

Stir Fried Bok Choy
Dinner Asian

Stir Fried Bok Choy

4.5

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Cut 1/2 to 1 inch slice off the root-end of bok choy; discard stem. Cut stalks diagonally into 1/8-inch pieces; cut or tear leaves into bite-sized pieces.
  2. 2 Heat oil and butter in a skillet over medium heat; add onion, cashews, garlic, bok choy, Chinese five-spice, and sugar to the hot oil-butter mixture. Cook and stir bok choy mixture until tender, 8 to 10 minutes.

By artsychic517

Chinese Five Spice Spare Ribs
Dinner Asian

Chinese Five Spice Spare Ribs

4.0

Prep
15 min
Cook
80 min
Total
335 min

Instructions

  1. 1 Combine soy sauce, white wine vinegar, sesame oil, honey, five-spice powder, garlic, and ginger in a large storage bag. Shake to mix well. Add ribs to marinade; refrigerate 4 to 8 hours, turning bag occasionally.
  2. 2 Preheat an oven to 325 degrees F (165 degrees C). Remove ribs from marinade and place in a roasting pan; cover tightly with aluminum foil.
  3. 3 Cook ribs for one hour, turning occasionally. Increase oven temperature to 400 degrees F. Remove foil from pan and bake an additional 20 minutes, turning once, until ribs are nicely browned.

By Evanescence6

Taiwanese Pork Chops
Dinner Asian

Taiwanese Pork Chops

4.4

Prep
10 min
Cook
10 min
Total
80 min

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

Five-Spice Chicken Wings
Dinner Asian

Five-Spice Chicken Wings

4.2

Prep
20 min
Cook
45 min
Total
545 min

Instructions

  1. 1 Whisk together the garlic, green onion, sugar, five-spice powder, fish sauce, soy sauce, chili sauce, and salt in a bowl. Arrange the chicken pieces in a shallow, non-metallic dish. Spoon the sauce mixture over the chicken to evenly coat. Cover the dish with plastic wrap and refrigerate 8 hours or overnight.
  2. 2 Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
  3. 3 Arrange the marinated chicken on the prepared baking sheet.
  4. 4 Bake in the preheated oven until crispy, about 45 minutes. Serve with lime wedges on the side.

By LIKEN74

Pan-Roasted 5-Spice Pork Loin
Dinner Asian

Pan-Roasted 5-Spice Pork Loin

4.7

Prep
10 min
Cook
10 min
Total
55 min

Instructions

  1. 1 Place the roast on its side and split in half lengthwise with a sharp knife. Make shallow slashes in a diamond pattern on both sides of each piece. Transfer halves to a flat dish.
  2. 2 Whisk rice vinegar, garlic, fish sauce, soy sauce, sriracha, salt, pepper, and Chinese 5-spice powder together in a bowl. Pour sauce over the meat; turn each piece over several times to thoroughly coat. Let meat marinate for about 30 minutes at room temperature. (Or transfer to a zip top bag and refrigerate for 3 or 4 hours.)
  3. 3 Heat a heavy cast iron skillet over medium-high heat; add 1 tablespoon vegetable oil. Brown meat on each side, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  4. 4 Transfer to a plate to rest at least 5 minutes before slicing.

By John Mitzewich

Wasabi Pork Nachos
Dinner Asian

Wasabi Pork Nachos

4.0

Prep
25 min
Cook
5 min
Total
30 min

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

Hoisin-Glazed Chicken Thighs
Dinner Asian

Hoisin-Glazed Chicken Thighs

4.5

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Combine five-spice powder, paprika, salt, garlic, pepper, and mustard in a bowl. Rub over both sides of chicken.
  2. 2 Combine hoisin sauce, soy sauce, honey, sesame oil, ginger, garlic, and five-spice powder in a bowl to create the glaze.
  3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  4. 4 Grill chicken, covered, turning once, until lightly browned, 4 to 6 minutes. Reduce heat to low. Continue cooking, covered and turning and brushing with the glaze every 5 minutes, until chicken is no longer pink in the middle, an additional 15 to 20 minutes.

By debbie

Beef and Sausage Fried Wontons
Dinner Asian

Beef and Sausage Fried Wontons

4.1

Prep
40 min
Cook
15 min
Total
55 min

Instructions

  1. 1 Beat the egg white and water together in a small bowl; set aside. Lightly mix the ground beef, sausage, 1 tablespoon sweet chile sauce, five-spice powder, garlic powder, green onion, and salt and pepper. Place about 1 teaspoonful of the meat mixture onto a wonton wrapper with one corner facing you. Fold in the left and right corners of the wrapper to slightly overlap the filling, then tightly roll the lower corner up to create a pocket around the filling. Continue rolling until just the tip of the remaining corner is visible; brush the corner with the egg white mixture to seal.
  2. 2 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  3. 3 Fry the egg rolls in the hot oil in batches until golden brown, 3 to 5 minutes. Drain on a paper towel-lined plate. Serve with 1/2 cup of sweet chili sauce.

By Debbie Fowler

Fabulous Five Spice Chicken
Dinner Asian

Fabulous Five Spice Chicken

4.2

Prep
15 min
Cook
20 min
Total
95 min

Instructions

  1. 1 In a blender or food processor, blend the soy sauce, oil, sherry, shallots, garlic, ginger, Chinese five-spice powder, serrano pepper, brown sugar, anise, and salt until smooth. Place the chicken in a large bowl. Pour the blended mixture over the chicken, cover, and marinate at least 1 hour in the refrigerator.
  2. 2 Preheat grill for high heat.
  3. 3 Lightly oil the grill grate. Discard marinade. Place chicken on the grill, and cook 10 minutes on each side, or until juices run clear.

By Nikki2312

Slow-Cooker Hoisin Ribs
Dinner Asian

Slow-Cooker Hoisin Ribs

4.3

Prep
15 min
Cook
510 min
Total
525 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a slow cooker insert with cooking spray.
  2. 2 Spread pork ribs evenly on a baking sheet; season with salt and pepper.
  3. 3 Bake in the preheated oven until lightly browned, about 30 minutes.
  4. 4 Meanwhile, whisk together hoisin sauce, sugar, soy sauce, white wine, tomato paste, garlic, chili-garlic sauce, and five-spice powder in a medium bowl until well combined.
  5. 5 Transfer pork ribs to the prepared slow cooker insert. Cover evenly with hoisin sauce mixture.
  6. 6 Cook on Low, stirring halfway through, until pork ribs are tender, about 8 hours.

By SUNKIST2

Char Siu Chicken
Dinner Asian

Char Siu Chicken

4.6

Prep
15 min
Cook
60 min
Total
1515 min

Instructions

  1. 1 Whisk together brown sugar, soy sauce, hoisin sauce, honey, Sriracha sauce, sherry, food coloring, garlic, sesame oil, five-spice powder, and liquid smoke in a bowl; pour into a resealable plastic bag. Add chicken thighs, squeeze out excess air from the bag, and seal. Toss the bag gently to coat chicken with marinade. Chill in the refrigerator to marinate for 24 to 48 hours.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil and place a roasting rack in the bottom of the pan.
  3. 3 Remove chicken from marinade and place on the rack in the prepared roasting pan.
  4. 4 Pour marinade into a saucepan; bring to a boil, reduce heat to low, and simmer for 3 to 5 minutes. Remove from heat.
  5. 5 Bake chicken in the preheated oven, turning once and basting occasionally with marinade, until the juices run clear, about 1 hour. An instant-read thermometer inserted into the center of thighs should read at least 165 degrees F (74 degrees C).

By Tracy Hamilton

The Banh Mi Burger
Dinner Asian

The Banh Mi Burger

5.0

Prep
30 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Gather all your ingredients.
  2. 2 Combine beef, fish sauce, soy sauce, freshly ground black pepper, and 5-spice powder in a bowl, and mix until evenly combined. Cover with plastic wrap and refrigerate until chilled.
  3. 3 Mix mayonnaise, hoisin, and Sriracha together in a small bowl for sauce. Keep chilled until needed. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
  4. 4 Cut open rolls, remove about 1/2 of the inside crumb, and place on the prepared baking sheet.
  5. 5 Bake rolls in the preheated oven until toasted, 5 to 10 minutes.
  6. 6 Meanwhile, using damp hands, shape beef mixture into two burger patties sized to match your rolls or buns. Keep in the refrigerator until needed.
  7. 7 Combine carrots and daikon radish in a bowl. Add rice vinegar and toss to coat. Refrigerate until needed.
  8. 8 Preheat a charcoal grill to high heat.
  9. 9 Cook burgers over the hot coals until desired doneness is reached and they spring back to the touch, turning as needed, about 4 minutes per side for medium-rare. An instant-read thermometer inserted into the centers should read at least 145 degrees F (63 degrees C).
  10. 10 Slather toasted buns with mayo mixture. Place cucumbers and jalapeno slices on bottom of rolls, and top with cooked burgers. Top with carrot-radish mixture and cilantro.
  11. 11 Serve and enjoy!

By John Mitzewich

Instant Pot Asian-Style Pulled Pork
Dinner Asian

Instant Pot Asian-Style Pulled Pork

4.5

Prep
15 min
Cook
45 min
Total
85 min

Instructions

  1. 1 Combine pork, beef broth, mushrooms, balsamic vinegar, soy sauce, honey, garlic, sesame oil, ginger, red pepper, and Chinese five-spice powder in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid.
  2. 2 Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
  3. 3 Let sit for 15 minutes before releasing pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove the lid. Remove the pork using a slotted spoon and place in a separate bowl. Set aside.
  4. 4 Combine cornstarch and water in a small bowl and add to the pressure cooker. Select Saute function. Bring to a boil and cook until sauce has thickened, about 3 minutes. Select Warm function.
  5. 5 Shred the pork using 2 forks to pull apart; mix with sauce. Top with green onions and serve.

By Brent W

Chinese-Style BBQ Pork Ribs
Dinner Asian

Chinese-Style BBQ Pork Ribs

Prep
15 min
Cook
65 min
Total
140 min

Instructions

  1. 1 Peel membrane off the bone side of ribs, if desired. Poke meat all over with a fork; place ribs in a resealable plastic zip-top bag.
  2. 2 Mix soy sauce, white wine, sesame oil, garlic, ginger, five-spice, and black pepper together. Pour over the ribs in the bag, seal, and marinate at least 1 hour, ideally overnight. Shake bag occasionally.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C). Remove ribs from marinade and place in a greased baking pan. Discard marinade.
  4. 4 Bake in the preheated oven, turning once, until meat pulls away easily from the bone, 50 to 55 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
  5. 5 Meanwhile, mix hoisin sauce, honey, sesame oil, wine, brown sugar, five-spice, garlic powder, and pepper together for the BBQ sauce. Preheat an outdoor grill for medium heat and lightly oil the grate. Keep ribs wrapped in aluminum foil until ready to grill.
  6. 6 Grill ribs over medium-low to medium heat, brushing with the BBQ sauce, until sauce is thick and ribs are heated through, with some grill marks, 15 to 20 minutes. Do not overcook or they will become dry. Slice before serving.

By Russell Lee

Asian Ground Beef Noodle Bowls
Dinner Asian

Asian Ground Beef Noodle Bowls

4.7

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Cook ground beef and white part of green onions in a large skillet over medium-high heat until meat is no longer pink and onions are soft and translucent, about 5 minutes. Remove from pan, drain, and set aside.
  2. 2 Add water, ramen noodles, and frozen vegetables to the same skillet. Bring to a boil and cook until noodles are tender, 3 to 5 minutes.
  3. 3 Meanwhile, combine hoisin sauce, soy sauce, Sriracha sauce, brown sugar, cilantro, Chinese five-spice, and ginger in a small bowl; stir until sauce is well combined.
  4. 4 Return meat to the skillet, add sauce, and and stir until heated through, about 2 minutes. Serve topped with green onions and sesame seeds.

By Yoly

Spicy Cauliflower Fried 'Rice' with Pork
Dinner Asian

Spicy Cauliflower Fried 'Rice' with Pork

4.6

Prep
20 min
Cook
12 min
Total
32 min

Instructions

  1. 1 Pulse cauliflower in a food processor until it resembles rice.
  2. 2 Heat sesame oil a large wok or skillet over medium heat. Season pork chops with five-spice powder; cook until pork is slightly pink in the center, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer pork chops to a cutting board to rest.
  3. 3 Whisk soy sauce, brown sugar, fish sauce, red pepper flakes, and ginger together in a bowl.
  4. 4 Return wok to medium heat; cook and stir mushrooms, onion, carrot, and poblano chile until tender, about 4 minutes. Cut pork chops into cubes.
  5. 5 Push mushroom mixture to one side of wok. Add eggs; cook and stir until scrambled, 1 to 2 minutes. Stir mushroom mixture and eggs together in wok. Stir in cauliflower and soy sauce mixture; add pork cubes. Cook until cauliflower is tender, 3 to 4 minutes more. Garnish with green onions.

By Marcella Anne Darcey

Asian Style Paper Wrapped Chicken
Appetizer Asian

Asian Style Paper Wrapped Chicken

4.3

Prep
30 min
Cook
10 min
Total
160 min

Instructions

  1. 1 Mix soy sauce, green onion, hoisin sauce, vegetable oil, white wine, cornstarch, sugar, ginger, garlic, five-spice powder, salt, and black pepper in a large bowl. Stir chicken cubes into the sauce to coat; marinate in refrigerator for 2 hours.
  2. 2 Place 1 to 2 chicken cubes onto a square of aluminum foil and fold the foil diagonally to make a triangle. Fold the edges over tightly several times, about 1/4 inch per fold, squeezing as much air as possible out of the packet. Repeat with remaining ingredients and foil.
  3. 3 Pour 1 cup peanut oil, or as needed, into a heavy skillet (such as a cast-iron pan) to a depth of 1/2 inch; heat over medium heat until oil is shimmering.
  4. 4 Gently lay the chicken packets, working in batches if necessary, into the hot oil and cook until chicken is no longer pink and the juices run clear (open a test packet to be sure), about 5 minutes per side. Drain packets on paper towels. Serve chicken in foil wrappers and let diners unwrap their own.

By seanbhalliday

Easy "Peking Duck" Lettuce Cups
Appetizer Asian

Easy "Peking Duck" Lettuce Cups

4.8

Prep
20 min
Cook
190 min
Total
750 min

Instructions

  1. 1 Preheat the oven to 250 degrees F (120 degrees C).
  2. 2 To prepare the duck: Place duck legs in a large bowl; drizzle with oil and sprinkle with salt, five-spice powder, and black pepper. Toss until evenly coated.
  3. 3 Sprinkle large green onion pieces into a baking dish large enough to hold duck legs in a single layer. Place duck legs, skin-side up, on top of green onions. Scatter garlic over duck. Place a piece of parchment paper directly on top of duck to help retain moisture. Cover the baking dish tightly with aluminum foil.
  4. 4 Bake in the preheated oven for 3 hours. Turn off the oven, crack open the oven door, and let duck rest in the oven for 1 hour; do not uncover the dish during this time.
  5. 5 Remove the dish from the oven and let cool to room temperature. Baste duck with rendered fat in the dish. Place the parchment paper back over duck and re-wrap the dish in aluminum foil. Refrigerate for 8 hours to overnight.
  6. 6 Make sauce: Mix together hoisin sauce, lemon juice, sesame oil, and hot sauce in a small bowl. Set aside.
  7. 7 Remove duck meat from bones; leave skin on. Cut meat into 1/2-inch cubes.
  8. 8 Remove 1 tablespoon rendered fat from the dish to a skillet over medium-high heat. Cook and stir 1/2 of the cubed meat in hot fat until pieces are brown and crispy, 4 to 5 minutes. Add remaining meat; cook and stir until duck is just heated through, about 1 minute more. Stir in 1 tablespoon chopped green onion.
  9. 9 Spoon duck mixture into lettuce leaves. Drizzle with sauce; garnish with cucumber, green onions, and sesame seeds.

By John Mitzewich

Easy Stir-Fry Sauce
Dinner Asian

Easy Stir-Fry Sauce

4.5

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Place chicken broth, soy sauce, hoisin, water, cornstarch, 2 tablespoons plus 1 teaspoon brown sugar, olive oil, rice vinegar, sesame oil, ginger paste, garlic, white pepper, five-spice powder, and Sriracha into a small mixing bowl. Using a whisk, mix ingredients until they are fully incorporated.

By Lisa Harbaugh

Kung Pao Chicken Stir-Fry
Dinner Asian

Kung Pao Chicken Stir-Fry

4.3

Prep
25 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Mix the chicken, 1 tablespoon of cornstarch, salt, pepper, and 1 pinch of five-spice powder together in a bowl until the chicken is coated, and set aside.
  2. 2 Whisk together water, soy sauce, brown sugar, sesame oil, 1 tablespoon of cornstarch, rice vinegar, and 1 pinch of five-spice powder in a bowl until the mixture is smooth, and set aside.
  3. 3 Place 1 tablespoon of oil in a wok or large skillet over medium-high heat, and cook and stir the chicken mixture until the chicken is browned, about 5 minutes. Remove the chicken from the wok, and set aside.
  4. 4 Pour 1 more tablespoon of oil into the heated wok, and stir in the onion, celery, garlic, and red pepper flakes. Cook and stir the vegetables until they start to become tender, about 3 minutes. Pour in the cornstarch mixture, and cook and stir until the sauce thickens, about 1 minute. Remove the wok from the heat, lightly stir in the cooked chicken and peanuts, and serve.

By CHUBBYCHEEK

Asian Chicken and Corn Soup
Lunch Asian

Asian Chicken and Corn Soup

4.0

Prep
25 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Heat the vegetable oil in a large pot over medium-high heat. Stir in the button mushrooms, oyster mushrooms, and enoki mushrooms; cook and stir until lightly browned. Add the onion, celery, green bell pepper, carrot, and garlic. Season with salt and pepper. Cook and stir for 3 to 4 minutes. Mix in the chicken broth, cream-style corn, chicken, rice wine vinegar, and five-spice powder, and bring to boil. Cover and reduce heat to medium-low. Simmer for about 20 minutes. Mix cornstarch with the milk in a small bowl, and stir into the soup. Stir until soup has thickened. Garnish each serving with chopped basil.

By soumitraghosh

Moo Shu Chicken with Mandarin Pancakes
Dinner Asian

Moo Shu Chicken with Mandarin Pancakes

Prep
30 min
Cook
10 min
Total
50 min

Instructions

  1. 1 Mix hoisin sauce, rice vinegar, garlic, oyster sauce, soy sauce, toasted sesame oil, and Chinese five-spice powder together in a bowl. Add chicken strips and let marinate for 10 minutes.
  2. 2 Heat 1 tablespoon sesame oil in a large wok over medium-high heat. Add marinated chicken. Stir-fry until no longer pink in the center and juices run clear, about 5 minutes. Transfer chicken to a bowl. Wipe out wok.
  3. 3 Pour remaining tablespoon sesame oil into wok over medium-high heat. Add shiitake mushrooms, napa cabbage, carrots, red cabbage, and scallions; stir-fry until crisp-tender, about 3 minutes. Pour in water.
  4. 4 Pour beaten egg into vegetable mixture; stir-fry 1 to 2 minutes. Add cooked chicken and stir-fry to combine.
  5. 5 Heat pancakes according in a microwave oven until warmed, 30 seconds to 1 minute.
  6. 6 Divide stir-fry mixture between pancakes and fold over like a taco or wrap like a sandwich wrap. Serve.

By thedailygourmet

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

Mama's Asian Chicken and Rice
Dinner Asian

Mama's Asian Chicken and Rice

4.5

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 In a bowl, stir together warm water, brown sugar, orange juice, soy sauce, ketchup, white vinegar, garlic, red pepper flakes, five-spice powder, and orange peel until the sugar has dissolved and the mixture is well combined.
  2. 2 Heat the olive oil in a large skillet or wok over medium heat, and cook and stir the chicken until the outside is golden brown and the inside is no longer pink, 10 to 12 minutes. Pour the sauce mixture over the chicken, bring to a boil, reduce heat to medium-low, and cover the skillet. Simmer for 30 minutes, stirring occasionally.
  3. 3 While the chicken and sauce are simmering, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the rice aside and keep warm.
  4. 4 Whisk the cornstarch and 2 tablespoons of cold water in a small bowl until smooth, and stir into the chicken and sauce, a few teaspoons at a time. Let the chicken and sauce cook for about 2 minutes to thicken, then serve over hot cooked rice, sprinkled with green onion.

By scarlett

Sesame Chicken Noodle Bowl
Dinner Asian

Sesame Chicken Noodle Bowl

5.0

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Season chicken with five-spice powder.
  2. 2 Heat grapeseed oil in a cast iron skillet over medium-high heat. Add chicken and cook and stir until browned and no longer pink in the center, 7 to 10 minutes. Remove from the skillet and cut into bite-sized pieces.
  3. 3 Meanwhile, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and set aside.
  4. 4 Heat sesame oil in a wok over medium-high heat. Add cabbage and carrot and cook and stir for 2 to 3 minutes. Add bell pepper, poblano pepper, and green onions; stir. Add snow peas, mushrooms, garlic, and ginger; mix well. Add drained noodles and chicken and combine well.
  5. 5 Combine brown sugar, soy sauce, sesame oil, chili paste, and Sriracha for sauce in a large bowl. Use a whisk to stir well.
  6. 6 Stir sauce into wok and cook for 3 minutes. Serve.

By CookingWithShelia

Spiced Grapes
Appetizer

Spiced Grapes

4.0

Prep
10 min
Cook
5 min
Total
1455 min

Instructions

  1. 1 Combine sugar and water in a saucepan; simmer over medium heat until sugar is dissolved, about 2 minutes. Remove saucepan from heat and stir Chinese five-spice powder into sugar mixture.
  2. 2 Pierce each grape all the way through using a fork. Add grapes and sugar mixture to a resealable bag; refrigerate, turning every few hours, until grapes are marinated, about 24 hours.

By MJodyH