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Easy Grilled Teriyaki Chicken
Dinner Asian

Easy Grilled Teriyaki Chicken

4.6

Prep
15 min
Cook
15 min
Total
90 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Whisk teriyaki sauce, lemon juice, garlic, and sesame oil together in a bowl
  3. 3 Pour marinade into a resealable plastic bag. Add chicken, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour to overnight, turning every so often.
  4. 4 When ready to cook, preheat an outdoor grill for high heat and lightly oil the grate. Remove chicken from marinade and shake off excess. Discard any remaining marinade.
  5. 5 Cook chicken breasts on the preheated grill until no longer pink in the center and the juices run clear, 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  6. 6 Enjoy!

By prissycat

Asian Pineapple Sauce
Asian

Asian Pineapple Sauce

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Combine the pineapple juice, teriyaki sauce, soy sauce, lemon juice, pineapple, sugar, and garlic powder in a saucepan over medium heat; cook until the liquid has reduced to a syrup, about 5 minutes. Stir the water through the mixture; continue cooking until the mixture thickens again. Remove from heat and serve immediately.

By mcdavis8784

Sticky Sesame Chicken
Dinner Asian

Sticky Sesame Chicken

3.9

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 In a medium bowl, stir together the honey, soy sauce, lemon juice and sesame seeds. Dip the pieces of chicken into the sauce to coat, then place in a lightly greased 9x13 inch baking dish.
  3. 3 Bake for about 45 minutes in the preheated oven, until chicken is cooked through and sauce is caramelized.

By LLAVERTY

Asian-Inspired Ginger Dressing
Asian

Asian-Inspired Ginger Dressing

4.0

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 Put yogurt, lemon juice, rice wine vinegar, ketchup, soy sauce, onion, garlic, ginger paste, sugar, and black pepper in a blender; blend on High until smooth.
  2. 2 Pour dressing into a sealable container, seal, and refrigerate at least 30 minute before serving.

By kwatson242

Miso Honey Dressing
Asian

Miso Honey Dressing

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place soy sauce, miso paste, lemon juice, rice wine vinegar, garlic, ginger, and red chile paste in a food processor or blender; begin processing on low speed. Keeping the processor running, slowly stream honey into the food processor until smooth. Slowly stream sesame oil into mixture until evenly combined. Slowly stream olive oil into the food processor until dressing is smooth.

By gibsey23

Garlic Fried Rice
Dinner Asian

Garlic Fried Rice

3.8

Prep
4 min
Cook
30 min
Total
34 min

Instructions

  1. 1 Combine the rice and water in a saucepan and bring to a boil. Cover, reduce heat to low, and simmer until rice is tender and water is absorbed. Set aside to cool.
  2. 2 Melt the butter in a large skillet over medium-high heat. Add onion and garlic; cook and stir until fragrant and lightly browned. Stir in rice and cook until coated and heated through. Remove from the heat and stir in the lemon juice.

By Spryte

Famous Meatballs
Appetizer Asian

Famous Meatballs

4.5

Prep
10 min
Cook
130 min
Total
140 min

Instructions

  1. 1 Pour pineapple chunks with juice into a saucepan. Mix in green bell pepper, brown sugar, cornstarch, soy sauce, and lemon juice; stir until sugar and cornstarch dissolve.
  2. 2 Bring mixture to a boil; cook and stir until thickened, about 10 minutes.
  3. 3 Place meatballs in a slow cooker; pour pineapple mixture over meatballs.
  4. 4 Cook on Medium for 2 hours, stirring every 30 minutes.

By loves2bake

Healthier Grilled Salmon I
Dinner Asian

Healthier Grilled Salmon I

4.3

Prep
15 min
Cook
15 min
Total
60 min

Instructions

  1. 1 Stir together lemon juice, lemon zest, soy sauce, brown sugar, garlic and olive oil in a 9x13-inch glass baking dish until sugar is dissolved, about 2 minutes. Place fish flesh side down in mixture and refrigerate for 30 minutes.
  2. 2 Preheat an outdoor grill for medium-high heat and lightly oil grate.
  3. 3 Place salmon on preheated grill and discard marinade.
  4. 4 Cook salmon until fish flakes easily with a fork, 6 to 8 minutes.

By MakeItHealthy

Baked Salmon with Coconut Crust
Dinner Asian

Baked Salmon with Coconut Crust

4.2

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Place salmon fillets on a nonstick baking pan; brush juice on salmon.
  3. 3 In a shallow dish, combine panko, coconut, salt, and pepper. Dredge each salmon fillet in panko mixture and return to the baking pan. Spread leftover crumbs on top of each salmon fillet. Coat with cooking spray.
  4. 4 Bake in the preheated oven for 12 to 15 minutes. If desired, put under broiler until crust is golden brown.

By USA WEEKEND columnist Jean Carper

Grilled Asian Cod
Dinner Asian

Grilled Asian Cod

4.8

Prep
10 min
Cook
10 min
Total
140 min

Instructions

  1. 1 Whisk orange juice, soy sauce, lemon juice, brown sugar, green onions, ginger paste, and garlic together in a bowl; pour into a gallon-sized resealable plastic freezer bag. Add cod, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 2 hours.
  2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Place cod in a grill basket. Cook on the preheated grill until an instant-read thermometer inserted into the center reads 135 degrees F (57 degrees C), 7 to 9 minutes.

By SunnyDaysNora

Hoisin-Glazed Salmon
Dinner Asian

Hoisin-Glazed Salmon

4.7

Prep
10 min
Cook
30 min
Total
70 min

Instructions

  1. 1 Whisk together soy sauce, hoisin sauce, olive oil, lemon juice, chili sauce, ginger, and garlic in a 9x13-inch baking dish. Place salmon fillets into the marinade and turn to evenly coat. Cover the dish with plastic wrap and marinate in the refrigerator for 30 minutes.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C).
  3. 3 Remove and discard the plastic wrap from the salmon. Use a spoon to scoop up the marinade that has collected in the bottom of the baking dish and drizzle it over salmon fillets.
  4. 4 Bake in the preheated oven until salmon flakes easily with a fork, about 30 minutes.

By Lisa Arlotti

Zesty Thai Cucumber Soup
Soup Asian

Zesty Thai Cucumber Soup

3.9

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Heat vegetable oil in a soup pot over medium heat; cook and stir cucumbers until softened, about 5 minutes. Cook and stir green onions with cucumbers until green onions are softened, about 5 more minutes. Pour in chicken broth and lemon juice. Stir in sugar and bring soup to a boil.
  2. 2 Reduce heat to low, cover soup, and simmer until vegetables are tender, about 20 minutes. Season with salt and black pepper.

By Kristen Langford

Thai-Style Chicken Satay
Dinner Asian

Thai-Style Chicken Satay

4.6

Prep
15 min
Cook
10 min
Total
145 min

Instructions

  1. 1 Stir soy sauce, lemon juice, peanut butter, garlic, curry powder, brown sugar, and hot pepper sauce together in a large bowl until marinade is well-combined. Place chicken in the marinade and stir to coat. Cover the bowl with plastic wrap and refrigerate 2 hours to overnight.
  2. 2 Preheat an outdoor grill for high heat, and lightly oil the grate.
  3. 3 Remove chicken from marinade; discard marinade and thread chicken onto skewers.
  4. 4 Cook chicken on the preheated grill until juices run clear and chicken is cooked through, about 5 minutes per side.

By Bryan Herbert

Kung Pao Chicken Without Peanuts
Dinner Asian

Kung Pao Chicken Without Peanuts

3.0

Prep
10 min
Cook
15 min
Total
55 min

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

Chicken Tempura
Dinner Asian

Chicken Tempura

5.0

Prep
20 min
Cook
35 min
Total
55 min

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

Absolutely Amazing Ahi
Appetizer Asian

Absolutely Amazing Ahi

4.7

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 In a medium bowl, combine the tuna, cucumber, avocado, green onion, red pepper flakes and sesame seeds. Pour in the lemon juice, sesame oil and soy sauce, and stir carefully to blend so as not to mash the avocado. Place this bowl into a larger bowl that has been filled with ice. Chill in the refrigerator for 15 minutes, but no longer - the terrific freshness of the fish will be lost.
  2. 2 Once chilled, remove the bowl from the ice, and invert onto a serving plate. Serve with toasted bread or your favorite crackers.

By JULESKICKS2

Seasoned Swai Fish Fillet
Dinner Asian

Seasoned Swai Fish Fillet

4.6

Prep
10 min
Cook
15 min
Total
25 min

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

Sweet and Sour Grilled Chicken
Dinner Asian

Sweet and Sour Grilled Chicken

4.8

Prep
10 min
Cook
20 min
Total
510 min

Instructions

  1. 1 Combine brown sugar, oil, vinegar, mustard, lime juice, lemon juice, garlic, seasoned salt, and pepper in a medium bowl and mix well.
  2. 2 Place chicken in a glass or ceramic bowl and cover with sauce. Cover the bowl with plastic wrap and marinate in the refrigerator, 8 hours or overnight.
  3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
  4. 4 Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
  5. 5 Cook chicken on the preheated grill until chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Gary Sr

Vegetarian Sushi
Dinner Asian

Vegetarian Sushi

3.5

Prep
45 min
Cook
15 min
Total
70 min

Instructions

  1. 1 Place rice and water in a saucepan over high heat, bring to a boil, and reduce heat to very low. Cover with a tight-fitting lid and simmer rice until water is absorbed, about 15 minutes. Remove rice from heat and allow to stand covered for 10 minutes.
  2. 2 Mix red wine vinegar, sugar, and salt in a bowl until sugar has dissolved. Fluff rice with a fork and transfer into a large bowl; pour vinegar mixture into the rice and stir to coat rice. Spread rice out onto a large piece of parchment paper and fan the rice until cool. Cover rice with damp paper towels.
  3. 3 Sprinkle avocado slices with lemon juice in a bowl.
  4. 4 Spread a thin layer of sesame seeds onto a sushi mat. Pick up about half a cup of cooled rice and place onto sushi mat in an even layer. Place 1/4 of the cucumber, avocado slices, bell pepper, and zucchini in a line down the middle of the rice.
  5. 5 Pick up the edge of the sushi mat, fold the bottom edge of the sheet up, enclosing the filling, and tightly roll the sushi into a thick cylinder. Once the sushi is rolled, wrap it in the mat and gently squeeze to compact it tightly. Repeat with remaining ingredients to made 4 rolls. Place rolls on a serving plate, slice into 6 or 8 pieces per roll, and cover with damp paper towels until serving time.

By greet

Easy Homemade Chinese Lemon Chicken
Dinner Asian

Easy Homemade Chinese Lemon Chicken

5.0

Prep
10 min
Cook
25 min
Total
95 min

Instructions

  1. 1 Whisk soy sauce, egg, lemon juice, rice vinegar, sugar, and hot mustard together in a medium bowl. Add chicken, cover, and let marinate in the refrigerator for at least 1 hour.
  2. 2 Remove chicken from marinade and toss in a large mixing bowl with 1/2 cup cornstarch. Be sure to coat thoroughly. Discard marinade.
  3. 3 Heat oil in a large skillet over medium heat. Pan-fry chicken in batches until browned and no longer pink in the center, about 5 minutes per batch. Transfer to a tray covered with paper towels to absorb excess oil.
  4. 4 Whisk chicken broth, lemon juice, honey, and cornstarch together in a medium saucepan. Bring to a boil; reduce heat and stir constantly until sauce becomes translucent and begins to thicken, about 10 minutes. Remove from heat and top cooked chicken with sauce.

By OMJayyy

Spicy Sweet Potato and Coconut Soup
Lunch Asian

Spicy Sweet Potato and Coconut Soup

4.6

Prep
15 min
Cook
70 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Place sweet potatoes directly onto the rack in the preheated oven and bake until tender enough to easily pierce with a fork, about 45 minutes. Remove from the oven and allow to cool.
  3. 3 While the potatoes are cooling, heat oil in a large saucepan or soup pot over medium heat. Add onion and ginger; cook and stir until tender, about 5 minutes. Stir in curry paste and heat for 1 minute, then whisk in vegetable broth and coconut milk. Bring to a boil, then reduce the heat to low and simmer for about 5 minutes.
  4. 4 Meanwhile, remove the skins from the sweet potatoes and cut the flesh into bite-sized chunks.
  5. 5 Add sweet potatoes to the soup and cook until they soak up the flavor, about 5 minutes. Stir in lemon juice and season with salt. Ladle into bowls and garnish with a drizzle of sesame oil and a little bit of cilantro.

By Lynn

Prawns and Vegetables Over Pan-Fried Udon Noodles
Dinner Asian

Prawns and Vegetables Over Pan-Fried Udon Noodles

4.0

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Combine soy sauce, water, brown sugar, and ginger in a small saucepan over low heat. Simmer sauce, stirring occasionally, until ready to use.
  2. 2 While sauce simmers, combine 1/2 cup water, celery, and bell peppers in another small saucepan over medium heat. Cover and cook without stirring for about 10 minutes. Drain and keep covered.
  3. 3 Combine remaining 1 cup water and udon noodles in a large saucepan over medium heat. Cook for 4 to 5 minutes. Drain noodles and return to the saucepan over medium heat. Stir 1/3 of the sauce into the noodles; cook until heated through, 3 to 4 minutes more. Move noodles to the side of the saucepan and add prawns. Cook until opaque throughout, 3 to 5 minutes.
  4. 4 Divide noodles evenly between 2 bowls. Sprinkle prawns with lemon juice while still in the saucepan and stir to coat. Divide vegetables evenly on top of the noodles; divide prawns on top of vegetables. Spoon remaining sauce on top to taste.

By prochef@home

Thanksgiving Leftover Wontons with Cranberry Salsa
Appetizer Asian

Thanksgiving Leftover Wontons with Cranberry Salsa

4.8

Prep
30 min
Cook
15 min
Total
50 min

Instructions

  1. 1 Pour the lemon juice over the dried cranberries in a bowl; set aside. Mix the turkey, stuffing, cream cheese, and turkey gravy in a separate bowl until thoroughly combined.
  2. 2 Place a wonton wrapper on a work surface; spoon about 1 tablespoon of the filling in the center of the wrapper. Moisten two opposite edges of the wrapper with a finger dipped in water, fold the wrapper in half the long way, and press the edges together with a fork. Sprinkle the wrapper with salt. Repeat with remaining filling and wrappers.
  3. 3 Heat the canola oil in a large, deep skillet over medium heat; pan-fry the filled wontons in batches until crisp and golden brown, about 2 minutes per side. Drain the fried wontons on paper towels; allow to cool for about 5 minutes to set the filling.
  4. 4 Drain the lemon juice from the dried cranberries. Place cranberries into a food processor; pulse several times until the cranberries are finely chopped. Transfer to a bowl and mix in the onion, lime juice, jalapeno pepper, garlic, and water. Serve with the hot fried wontons.

By JennyJenn

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

Shirataki Meatless Meat Pad Thai
Dinner Asian

Shirataki Meatless Meat Pad Thai

4.8

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Place shirataki noodles in a bowl of hot water; set aside.
  2. 2 Heat oil in a skillet over medium heat; cook and stir tofu until lightly browned and cooked through, 5 to 10 minutes. Transfer tofu to a plate, keeping skillet over heat.
  3. 3 Whisk soy sauce lemon juice, sugar, peanut butter, and sriracha sauce together in a small microwave-safe bowl; heat in microwave until peanut sauce is melted and smooth, about 20 seconds. Stir well.
  4. 4 Cook and stir eggs in the hot skillet until cooked through and scrambled, about 5 minutes. Mix mushrooms and tofu into eggs; add 1/2 of the peanut sauce and mix well.
  5. 5 Drain shirataki noodles and add to egg mixture; pour in the remaining peanut sauce. Sprinkle 1/4 cup cashews into tofu-noodle mixture and mix well. Reduce heat to medium-low and simmer until sauce thickens, 5 to 7 minutes.
  6. 6 Transfer tofu-noodle mixture to a serving bowl and top with remaining cashews, bean sprouts, and lime wedges.

By Andrew05

Healthier Honey Sesame Chicken
Dinner Asian

Healthier Honey Sesame Chicken

4.4

Prep
15 min
Cook
15 min
Total
150 min

Instructions

  1. 1 Mix honey, ketchup, oil, sesame seeds, soy sauce, lemon juice, Sriracha sauce, salt, pepper, garlic powder, and ginger in a medium bowl until well combined. Add chicken pieces and stir to coat. Cover the bowl and refrigerate for 2 to 6 hours.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C).
  3. 3 Transfer chicken and sauce into an oven-proof dish.
  4. 4 Bake in the preheated oven for 8 minutes. Remove from the oven and turn chicken pieces over. Continue baking until chicken is no longer pink in the center and the juices run clear, 5 to 8 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Yoly