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Spicy Cucumber and Peanut Salad
Lunch Asian

Spicy Cucumber and Peanut Salad

4.5

Prep
15 min
Cook
5 min
Total
80 min

Instructions

  1. 1 Heat vegetable oil in a small skillet over medium heat. Add garlic; cook and stir until softened and lightly browned, 3 to 5 minutes. Remove from the heat and let cool.
  2. 2 Whisk vinegar and sugar together in a salad bowl until sugar has dissolved. Whisk in chili-garlic sauce, fish sauce, coriander, red pepper flakes, and cooled garlic until thoroughly combined. Stir in cucumbers, peanuts, and green onions until coated with dressing. Refrigerate for at least 1 hour or overnight before serving.

By tammyn316

Vegetarian Ramen
Lunch Asian

Vegetarian Ramen

3.0

Prep
20 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 2 minutes. While eggs cook, prepare a bowl of ice water. When eggs are done cooking, transfer them from the saucepan to the ice bath, reserving cooking water in the saucepan. Soak until completely cooled, about 15 minutes. Gently peel eggs and set aside.
  2. 2 Heat sesame oil and olive oil together in a skillet over medium-high heat. Add garlic and ginger paste and saute 1 minute, stirring constantly. Add broth and bring to a simmer. Add soy sauce and mirin.
  3. 3 Add mushrooms to the simmering broth and cook 5 minutes. Add bell peppers, bok choy, and green onions and cook 1 minute more.
  4. 4 While vegetables are cooking, reheat the water used for the eggs. Add ramen to the boiling water and cook until just tender, 2 to 3 minutes. Drain.
  5. 5 Place a portion of cooked noodles in a bowl and top with broth, vegetables, and 1 egg. Garnish with kimchi, chile-garlic sauce, and radish. Repeat with remaining noodles, broth, vegetables, egg, and toppings.

By Taylor Jean Werges

Asian Chicken Salad Cups
Lunch Asian

Asian Chicken Salad Cups

5.0

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Combine chicken, cabbage, corn, cilantro, green onions, and almonds in a bowl.
  2. 2 Whisk mayonnaise, rice vinegar, lemon juice, sugar, black pepper, salt, chile-garlic sauce, paprika, red pepper flakes, garlic, sesame oil, honey, and ginger in a separate bowl until sugar has dissolved.
  3. 3 Stir dressing into chicken mixture to thoroughly coat salad with dressing.
  4. 4 Hollow out dinner rolls to make small bowls; fill rolls with salad to serve.

By SunnyDaysNora

Instant Pot® Jazzed-Up Instant Ramen Noodle Soup
Lunch

Instant Pot® Jazzed-Up Instant Ramen Noodle Soup

4.0

Prep
15 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Combine water, ramen, seasoning packets, asparagus, cooked chicken, frozen peas, carrots, mushrooms, sesame oil, and chile-garlic sauce in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 3 minutes. Unlock and remove the lid.
  3. 3 Ladle into bowls and top with chopped scallions.

By Soup Loving Nicole

Asian Zucchini-and-Chicken Burgers
Lunch

Asian Zucchini-and-Chicken Burgers

4.3

Prep
25 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  2. 2 Mix ground chicken, zucchini, green onions, bread crumbs, chile paste, 1 teaspoon sesame oil, garlic powder, red pepper flakes, fish sauce, ground ginger, 1/2 teaspoon black pepper, and salt in a large bowl. Form into 4 patties and place on prepared baking sheet.
  3. 3 Bake in preheated oven for 10 minutes, flip, and continue baking until no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  4. 4 Whisk mayonnaise, chile-garlic sauce, mustard, 1 teaspoon sesame oil, lemon juice, and 1 teaspoon pepper together in a bowl.
  5. 5 Spread sauce onto cut sides of hamburger buns. Stack lettuce, tomato, and onion onto one side of each bun. Top vegetables with a burger and complete sandwiches with remaining bun halves.

By SunnyDaysNora

M's Sloppy Joe Sauce
Lunch American

M's Sloppy Joe Sauce

4.5

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Heat olive oil in a skillet over medium heat. Add onion and bell pepper; cook until beginning to soften, about 5 minutes. Add garlic and ground turkey; cook and stir until turkey is completely crumbled and browned, another 5 to 7 minutes.
  2. 2 Stir in puréed tomatoes, barbecue sauce, ketchup, vinegar, Worcestershire sauce, mustard, and chile-garlic sauce. Simmer until completely heated, 7 to 10 minutes more.

By Semigourmet

Day After Thanksgiving Turkey Pho
Lunch Southeast Asian

Day After Thanksgiving Turkey Pho

4.8

Prep
15 min
Cook
135 min
Total
150 min

Instructions

  1. 1 Toast coriander seeds, fennel seeds, cloves, cardamom pod, and star anise in a small skillet over medium-low heat until fragrant, 5 to 7 minutes. Place spices in the center of an 8-inch square piece of cheesecloth; gather edges and tie sachet with twine to secure.
  2. 2 Cook ½ onion and ginger in the same skillet until lightly charred, about 3 minutes per side.
  3. 3 Combine 8 cups water, turkey carcass, sachet, charred ½ onion, and charred ginger in a large pot over medium-high heat; bring to a boil. Reduce heat to a simmer; simmer for 2 hours.
  4. 4 Fill a separate large pot with lightly salted water and bring to a rolling boil over high heat; stir in rice noodles and return to a boil. Cook noodles, uncovered, stirring occasionally, until noodles are cooked through yet firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
  5. 5 Remove and discard carcass, sachet, onion, and ginger from soup. Strain soup into a pot to remove any meat that may have fallen off the bones. Season soup with fish sauce and salt.
  6. 6 Divide rice noodles and 1 cup shredded turkey meat among 4 large bowls; scatter ¼ cup sliced onion, basil, and cilantro on top. Ladle soup into bowls. Serve with a lime wedge and hot sauce.

By hello angie

Half Time Hoisin Chicken Wings
Appetizer Asian

Half Time Hoisin Chicken Wings

4.7

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a baking sheet with cooking spray.
  2. 2 Whisk together hoisin sauce, teriyaki sauce, brown sugar, garlic, ginger, and chili-garlic sauce in a bowl.
  3. 3 Arrange chicken wing pieces on the prepared baking sheet. Brush chicken with hoisin sauce mixture.
  4. 4 Bake in the preheated oven until chicken wings are no longer pink in the center, 20 to 25 minutes on each side, basting every 15 minutes.

By Occasional Cooker

Asian Grilled Chicken
Dinner Asian

Asian Grilled Chicken

4.7

Prep
15 min
Cook
25 min
Total
280 min

Instructions

  1. 1 Place the soy sauce, brown sugar, lime juice, orange juice, sweet chili sauce, chili-garlic sauce, garlic, and curry powder in a large plastic zipper bag. Seal and knead the bag with your fingers to mix all the ingredients and dissolve the sugar. Place the chicken thighs into the marinade, squeeze out the air from the bag, zip the bag closed, and refrigerate for 4 hours or overnight.
  2. 2 Preheat an outdoor grill for medium-low heat; lightly oil the grate.
  3. 3 Remove the chicken from the bag, pour the excess marinade into a small saucepan, and bring to a full boil for about 1 minute to sterilize the marinade.
  4. 4 Grill the chicken thighs until they are no longer pink in the middle and show grill marks, about 25 minutes, basting them generously with the sterilized marinade as they grill.

By LoreleiLee

Pan Fried Daikon Cake
Appetizer Asian

Pan Fried Daikon Cake

4.5

Prep
15 min
Cook
10 min
Total
55 min

Instructions

  1. 1 Place daikon in a large bowl; sprinkle with salt. Refrigerate for 30 minutes. Drain daikon. Transfer to a bowl.
  2. 2 Add onion, bread crumbs, egg, garlic, black pepper, paprika, and chili garlic sauce to daikon; mix well. Form into 8 patties.
  3. 3 Heat oil in a large skillet over medium heat. Add patties; cook until firm and nicely brown, about 3 minutes per side. Drain on paper towels.

By Brett

Savory Slow Cooker Pork Chops
Dinner Asian

Savory Slow Cooker Pork Chops

4.3

Prep
10 min
Cook
240 min
Total
250 min

Instructions

  1. 1 Place pork chops in the bottom of a slow cooker.
  2. 2 Whisk teriyaki sauce, ketchup, brown sugar, chili garlic sauce, ginger, garlic, shallots, garlic pepper, and salt together in a bowl; pour over pork chops.
  3. 3 Cook on High for 1 hour. Adjust setting to Low; cook on Low until pork chops are tender, about 3 hours more.

By FlamingoFanatic

Baked Tofu Slices
Dinner Asian

Baked Tofu Slices

4.5

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C).
  2. 2 Arrange tofu slices onto a baking sheet. Brush olive oil over the top of each slice. Season with salt and pepper.
  3. 3 Bake in the preheated oven until lightly browned on top, 8 to 10 minutes.
  4. 4 Meanwhile, make sauce: Stir together green onion, soy sauce, Sriracha, sesame oil, chile-garlic sauce, sesame seeds, and garlic in a small bowl.
  5. 5 Spoon sauce over tofu slices. Continue baking until sauce is warmed, 3 to 5 minutes.

By aLLASMN

Dynamite Halibut
Dinner Asian

Dynamite Halibut

4.6

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Set an oven rack into the center of the oven.
  3. 3 Line a baking sheet with aluminum foil and a layer of cooking spray.
  4. 4 Arrange halibut pieces on the prepared baking sheet so that all pieces are touching.
  5. 5 Mix the mayonnaise, lemon juice, chili garlic sauce, sugar, soy sauce, and sesame oil in a bowl; fold the mushrooms and onion into the mayonnaise mixture.
  6. 6 Spread the mushroom mixture over the halibut pieces.
  7. 7 Squeeze one lemon half over the mushroom mixture; sprinkle with Kosher salt.
  8. 8 Bake in the preheated oven until almost opaque, 15 to 20 minutes; remove the baking sheet from the oven.
  9. 9 Raise the oven rack with the baking sheet to the next-highest level switch the oven to broil.
  10. 10 Continue cooking the fish under the broiler until the top is browned, about 10 minutes.
  11. 11 Squeeze the remaining lemon half evenly over the fish.
  12. 12 Sprinkle with sesame seeds and green onions.

By Cari

Kicked-Up Ground Pork with Green Beans
Dinner Asian

Kicked-Up Ground Pork with Green Beans

4.8

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Heat sesame oil in a large skillet over medium heat.
  2. 2 Combine pork, 1 teaspoon black pepper, cornstarch, and salt in a bowl. Add to hot oil and fry until browned, about 3 minutes. Add green beans.
  3. 3 Combine chicken stock, soy sauce, Worcestershire sauce, chile-garlic sauce, vinegar, garlic, and sugar in a bowl and whisk together. Add to pork and green bean mixture. Bring to a boil. Cook until slightly thickened, about 3 minutes. Reduce heat and simmer until green beans are tender, about 5 minutes more.

By mihartm

Asian Breakfast Stir-Fry
Breakfast Asian

Asian Breakfast Stir-Fry

4.0

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Bring 1 cup water and quinoa to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
  2. 2 Chop carrot, broccoli, and onion in a food processor.
  3. 3 Heat sesame oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add chopped vegetables; cook and stir until onions are translucent, 3 to 5 minutes. Add kale; cook until wilted, about 1 minute. Add soy sauce and 1 tablespoon water; cook for 5 more minutes.
  4. 4 Add chicken and 1/4 cup cooked quinoa to the vegetable mixture. Cook and stir until heated through, 2 to 3 minutes. Transfer stir-fry to a plate.
  5. 5 Spray the skillet with cooking spray and cook eggs to your preference, 3 to 5 minutes. Place cooked eggs on top of stir-fry on the plate. Garnish with chile-garlic sauce, cilantro, and sesame seeds.

By Fellow Wanderlust, RN

Singapore Chili Crabs
Dinner Asian

Singapore Chili Crabs

4.8

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Whisk ketchup, chicken broth, egg, soy sauce, chili-garlic sauce, oyster sauce, tamarind paste, fish sauce, and palm sugar together in a bowl; set sauce aside.
  2. 2 Combine shallots, garlic, oil, ginger, and serrano in a pot over medium-high heat; sauté until sizzling, about 2 minutes. Add crab to the pot, cover with a lid, and shake until crab is completely coated in shallot mixture. Remove lid; cook and stir until heated through, about 3 minutes.
  3. 3 Add reserved sauce to the pot; reduce heat to medium. Cook and stir until sauce thickens and crab is hot about 5 minutes. Remove from heat; stir in cilantro and green onions.

By John Mitzewich

Grilled Tamarind and Orange Glazed Chicken
Dinner Asian

Grilled Tamarind and Orange Glazed Chicken

4.5

Prep
25 min
Cook
10 min
Total
95 min

Instructions

  1. 1 Make the chicken: Whisk oil, herbes de Provence, garlic, salt, and pepper together in a bowl. Add chicken and stir to coat. Cover and refrigerate, turning occasionally, for 1 to 6 hours.
  2. 2 About 30 minutes prior to cooking, make the glaze: Whisk broth, orange juice, sugar, orange zest, melted butter, tamarind paste, and ginger together in a saucepan over medium-high heat. Cook at a vigorous boil, whisking often, until mixture has reduced to about 3/4 cup and glaze coats the back of a spoon, 25 to 30 minutes. Remove from the heat and stir in chile-garlic sauce, salt, and pepper. Reserve 3 tablespoons glaze in a small bowl for basting.
  3. 3 Preheat an outdoor grill for medium-high heat. Spray a grill pan with cooking spray.
  4. 4 Remove chicken from marinade and shake off excess. Discard remaining marinade.
  5. 5 Grill chicken on the preheated grill, basting occasionally with reserved tamarind juice, until no longer pink inside and the juices run clear, about 4 minutes per side. An instant-read meat thermometer inserted into the thickest part of a breast should read at least 165 degrees F (74 degrees C).
  6. 6 Transfer chicken to a serving plate and pour remaining tamarind glaze over top.

By Sarah

One Pot Thai-Style Rice Noodles
Dinner Asian

One Pot Thai-Style Rice Noodles

4.1

Prep
20 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Stir cornstarch and water together in a small bowl until smooth. Pour chicken broth into a large pot and stir cornstarch mixture, soy sauce, fish sauce, rice vinegar, chile-garlic sauce, vegetable oil, ginger, garlic, and coriander into broth. Cover and bring to a boil.
  2. 2 Place rice noodles in boiling sauce, reduce heat to medium, and simmer until noodles are tender, 5 to 10 minutes. Stir zucchini, red bell pepper, and chicken into sauce. Bring back to a boil, cover, and simmer until vegetables just become tender, about 5 more minutes.
  3. 3 Remove from heat and let stand, covered, for 5 minutes to thicken. Serve garnished with crushed peanuts and cilantro.

By Kniterly

Beef Stir-Fry with Peanut Sauce
Dinner Asian

Beef Stir-Fry with Peanut Sauce

4.1

Prep
25 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Make sauce: Whisk together vinegar, soy sauce, peanut butter, peanut oil, chile sauce, and sesame oil in a medium bowl until smooth; set aside. Whisk together cold water and cornstarch in a small bowl until cornstarch is dissolved; set aside.
  2. 2 Prepare stir-fry: Heat 1 tablespoon peanut oil in a large skillet over medium-high heat until smoking. Cook and stir beef in hot oil until browned, about 3 minutes. Remove beef with a slotted spoon to a plate lined with paper towels.
  3. 3 Add remaining 1 tablespoon peanut oil to drippings in the skillet and heat until near smoking. Cook and stir carrots, bell pepper, mushrooms, broccoli, green onions, ginger, and garlic in hot oil-drippings until vegetables are tender, about 4 minutes.
  4. 4 Return beef to the skillet and clear a space in the center. Reduce heat to medium-low. Pour vinegar mixture and cornstarch mixture into the cleared space; stir together for a few seconds, then toss with vegetables and beef. Cover and cook until sauce thickens and coats beef-vegetable mixture, about 5 minutes.

By LBUHL

Sheet Pan Sweet and Sour Chicken
Dinner Asian

Sheet Pan Sweet and Sour Chicken

4.8

Prep
30 min
Cook
25 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Drain pineapple tidbits and place juice into a 1-cup liquid measuring cup. Place drained pineapple in a large mixing bowl; set aside.
  3. 3 Add bell peppers, carrot, and onion to the pineapple tidbits. Pour 2 tablespoons avocado oil over top and sprinkle with salt and pepper. Stir until coated with oil and seasoning, then spread in a single layer on a sheet pan. Place chicken into the same bowl, drizzle with remaining 1 tablespoon oil, and season with salt and pepper. Toss to coat and nestle chicken pieces on the sheet pan between the pineapple and vegetable pieces.
  4. 4 Bake in the preheated oven until vegetables are tender and chicken is cooked through, about 25 minutes.
  5. 5 Meanwhile, add enough water to the reserved pineapple juice to make 1 cup liquid. Transfer 3 tablespoons of the liquid to a small bowl and add cornstarch. Stir with a fork or whisk until smooth.
  6. 6 Pour remaining liquid into a saucepan with brown sugar, rice vinegar, ketchup, soy sauce, chile-garlic sauce, ginger-garlic paste, and white pepper. Bring to a boil, stirring occasionally, over medium-high heat. Slowly add cornstarch mixture, whisking briskly. Return to a boil and allow to thicken, whisking constantly, about 1 minute.
  7. 7 Drizzle chicken, pineapple, and vegetables with sauce to serve.

By Bibi

Coconut Curry over Sticky Rice
Dinner Asian

Coconut Curry over Sticky Rice

4.0

Prep
20 min
Cook
70 min
Total
110 min

Instructions

  1. 1 Heat butter in a pan over medium-low heat. Saute onion until soft, translucent, and slightly caramelized, about 10 minutes. Add apple, garlic, curry powder, tomato paste, flour, garam masala, and ginger. Stir while allowing spices to bloom and flour to cook, 2 to 3 minutes. Add 2 cups coconut milk, carrots, and potato; bring to a boil. Add 4 cups broth, brown sugar, soy sauce, and Sriracha; return to a boil.
  2. 2 Toss chicken into the pan and cover. Reduce heat to a simmer and cook for 30 minutes. Remove the lid and check thickness; if it appears thin, leave lid off and allow to simmer until reduced to your liking, about 15 minutes. Season with salt to taste.
  3. 3 Meanwhile, place rice into a bowl or pot and fill with water, a few inches above the rice. Shake from side to side with a flat hand and separated fingers while moving up and down. Pour out water and repeat process until water runs clear, about 5 times. Drain in a fine-mesh strainer.
  4. 4 Combine drained rice, remaining coconut milk , remaining chicken broth, and 1/2 teaspoon salt in your pot and stir. Bring to a boil; cover, reduce heat to a light simmer, and allow to cook until rice is fluffy and liquid has been absorbed, about 20 minutes. Remove from heat, cover the lid with a towel, and let rest for 20 minutes. Serve with chicken mixture.

By Epicure Amber

Spaghetti Squash Pad Thai
Dinner Asian

Spaghetti Squash Pad Thai

4.7

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Preheat oven to 450 degrees F (230 degrees C). Place spaghetti squash, cut-side up, on a baking sheet.
  2. 2 Bake in the preheated oven until squash is tender, 30 to 45 minutes. Shred squash meat using a fork and discard the peel.
  3. 3 Combine chicken broth, peanut butter, chile-garlic sauce, fish sauce, soy sauce, rice vinegar, oyster sauce, ginger, sesame oil, and black pepper together in a saucepan; bring to a boil. Whisk water and cornstarch together in a bowl until smooth; add to broth mixture and continue boiling until sauce thickens, 5 to 10 minutes. Reduce heat to low and simmer sauce.
  4. 4 Heat olive oil in a large skillet over medium-high heat; saute broccoli slaw, zucchini, red bell pepper, green onion, cilantro, and shredded spaghetti squash until tender, about 10 minutes. Add chicken and sauce to squash mixture; cook and stir until heated through, 3 to 5 minutes.

By SunnyDaysNora

Asian-Inspired Chilled Pasta Salad with Chicken
Dinner Asian

Asian-Inspired Chilled Pasta Salad with Chicken

Prep
20 min
Cook
15 min
Total
65 min

Instructions

  1. 1 Combine soy sauce, rice wine vinegar, grapeseed oil, sesame oil, canola oil, ginger, sugar, garlic, and black pepper in a blender; blend until smooth. Place dressing in the refrigerator for at least 30 minutes.
  2. 2 Slice each chicken breast down through the center to split breasts into 6 pieces. Place chicken and teriyaki marinade into a gallon-sized zip-top bag. Seal the bag tightly and shake until chicken is completely coated with marinade. Place in the refrigerator for at least 30 minutes.
  3. 3 Meanwhile, bring a large pot of lightly salted water to a boil. Cook thin spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain pasta, rinse with cold water, drain again, and place in the refrigerator until ready to assemble salad.
  4. 4 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  5. 5 Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
  6. 6 Place chicken on the preheated grill and cook until no longer pink in the center and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove to a plate and let rest for 5 minutes. Slice into even strips.
  7. 7 Place cold pasta in a large mixing bowl. Add tomato, bell pepper, broccoli florets, salt, and black pepper. Add chilled dressing and mix well with tongs. Serve pasta on a plate and sprinkle with chow mein noodles. Place chicken strips and snow peas on the side. Garnish with chile-garlic sauce and cilantro sprig.

By Julio Cardinale

Ponzu Chicken Sandwich
Dinner Asian

Ponzu Chicken Sandwich

4.7

Prep
30 min
Cook
25 min
Total
55 min

Instructions

  1. 1 Preheat oven to 500 degrees F (260 degrees C).
  2. 2 Combine ponzu sauce, 1 cup cilantro, pineapple juice, mint leaves, garlic, fresh ginger, sesame oil, chili oil, and brown sugar together in a large bowl. Add chicken and toss to coat.
  3. 3 Remove chicken from ponzu sauce mixture, reserving marinade. Heat large pot or Dutch oven over medium-high heat. Add chicken and cook, stirring frequently, until browned, about 5 minutes. Stir in olive oil, onion, red bell pepper, jalapeno pepper, salt, and black pepper. Cook and stir until onion has softened and turned translucent, about 5 minutes.
  4. 4 Pour reserved marinade into chicken mixture and bring to a boil. Stir in cabbage and cook until slightly wilted, 4 to 5 minutes.
  5. 5 Using a slotted spoon, transfer chicken mixture into toasted hoagie buns and top each sandwich with 3 slices Swiss cheese.
  6. 6 Place sandwiches onto a baking sheet and bake in the preheated oven until cheese is melted and buns are toasted, about 5 minutes. Garnish each sandwich with 2 tablespoons cilantro, 1/4 of the sesame seeds, and 1/4 of the chile-garlic sauce. Serve with lime wedges.

By Allrecipes

Slow Cooker Asian Chicken Tacos with Broccoli Slaw
Dinner Asian

Slow Cooker Asian Chicken Tacos with Broccoli Slaw

5.0

Prep
15 min
Cook
245 min
Total
260 min

Instructions

  1. 1 Set a slow cooker to High and add 1 teaspoon olive oil. Whisk brown sugar, soy sauce, ginger, onion powder, sesame oil, and red pepper flakes together in a small mixing bowl.
  2. 2 Place chicken and garlic into the slow cooker, sprinkle with sea salt, and stir. Pour in soy sauce mixture and combine. Turn the slow cooker to Low and cook until chicken is no longer pink, about 4 hours.
  3. 3 Whisk ginger, soy sauce, 1 1/2 teaspoons oil, rice vinegar, cider vinegar, honey, and lime zest for slaw in a large mixing bowl. Add broccoli slaw mix, cilantro, and green onion. Toss to combine and chill in the refrigerator until serving.
  4. 4 Place sour cream, mayonnaise, garlic powder, onion powder, Sriracha, and lime juice into a small mixing bowl and whisk together.
  5. 5 Preheat the oven to 300 degrees F (150 degrees C). Wrap tortillas in foil.
  6. 6 Cook in the preheated oven until warm, 3 to 5 minutes.
  7. 7 Place taco filling evenly on tortillas, top with broccoli slaw, and drizzle with sauce.

By A K

Sweet and Spicy Grilled Shrimp

Sweet and Spicy Grilled Shrimp

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat grill for medium heat and lightly oil the grate.
  2. 2 Stir chile-garlic sauce and honey together in a small bowl.
  3. 3 Thread shrimp onto soaked bamboo skewers, piercing through the head and tail ends.
  4. 4 Cook skewers on the preheated grill, frequently turning and basting with the sauce mixture, until shrimp are firm and pink on all sides, about 10 minutes.

By TheGoddessGiGi

Sweet 'n' Spicy Baked Chicken

Sweet 'n' Spicy Baked Chicken

4.7

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Cover a baking sheet with aluminum foil; spray with cooking spray.
  2. 2 Mix barbeque sauce, honey, brown sugar, and chile-garlic sauce together in a bowl until no clumps of brown sugar remain. Spoon about 1/2 of the sauce into a separate bowl for serving.
  3. 3 Arrange chicken breast halves onto the prepared sheet. Brush sauce from one of the bowls onto breasts.
  4. 4 Bake chicken breasts in the preheated oven, brushing with sauce every 10 minutes, until no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  5. 5 Season with pepper and serve with the reserved bowl of sauce for dipping.

By Allrecipes Member

Weeknight Noodle Bowl
Dinner

Weeknight Noodle Bowl

4.2

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
  2. 2 Bring 4 cups water to a boil in a separate pot; add chicken, onion soup mix, chile-garlic sauce, garlic, and ginger and mix well. Add broccoli and simmer for 5 minutes.
  3. 3 Divide spaghetti into 4 bowls. Ladle soup over spaghetti.

By AkronJoya

Daddy Mack's Oysters
Appetizer

Daddy Mack's Oysters

4.8

Prep
30 min
Cook
20 min
Total
50 min

Instructions

  1. 1 In a medium bowl, stir together the butter, cilantro, garlic, shallot, 2 tablespoons of lime juice, and sriracha sauce. Spoon onto waxed paper and roll into a log. Place into the freezer until set.
  2. 2 Preheat a grill for high heat.
  3. 3 Place whole oysters on the hot grill for 3 to 5 minutes, or until almost done. Remove the top shell from the oysters, without spilling any liqueur, and return them to the grill. Slice the butter log into 1/4 inch slices, and place a slice on top of each oyster. Grill until the butter melts, then serve on a bed of rock salt for presentation.

By Chief Dad