Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4

Ingredients

• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 cup snap peas
• 1/4 cup soy sauce
• 1 tablespoon honey
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch
• 2 tablespoons water
• Cooked rice for serving
• Sesame seeds for garnish

Instructions

1. In a large skillet or wok, heat the vegetable oil over medium-high heat.
2. Add the garlic and ginger, sauté for about 30 seconds until fragrant.
3. Add the chicken pieces to the skillet. Cook until browned and cooked through, about 5-7 minutes.
4. Add the bell peppers and snap peas. Stir-fry for another 3-4 minutes until they are tender-crisp.
5. In a small bowl, whisk together soy sauce, honey, sesame oil, cornstarch, and water. Pour over the chicken and vegetables.
6. Cook for an additional 2-3 minutes until the sauce has thickened.
7. Serve over cooked rice and garnish with sesame seeds.

Ingredients

• 1 lb boneless, skinless chicken thighs
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 1 tablespoon cornstarch
• 2 tablespoons water
• Green onions and sesame seeds for garnish
• Cooked rice for serving

Instructions

1. In a bowl, mix soy sauce, brown sugar, rice vinegar, sesame oil, garlic, and ginger to create the teriyaki sauce.
2. In a skillet over medium heat, add chicken thighs and pour the sauce over them. Cook for about 6-8 minutes on each side until cooked through.
3. Remove chicken from the skillet and let it rest for a few minutes before slicing.
4. In the same skillet, add cornstarch and water to the leftover sauce. Stir until thickened.
5. Serve sliced chicken with the sauce drizzled over and garnish with green onions and sesame seeds.

Ingredients

• 1 lb ground chicken
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 2-3 Thai bird chilies, sliced (adjust to taste)
• 1 cup fresh basil leaves
• 1/4 cup soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• Cooked jasmine rice for serving

Instructions

1. In a large skillet, heat vegetable oil over medium heat.
2. Add garlic and chilies, sauté for about 30 seconds until fragrant.
3. Add ground chicken to the skillet, breaking it up with a spatula. Cook until browned.
4. Stir in soy sauce, oyster sauce, fish sauce, and sugar. Cook for an additional 2-3 minutes.
5. Remove from heat and add fresh basil leaves, stirring until wilted.
6. Serve hot over jasmine rice.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into chunks
• 1 tablespoon vegetable oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 tablespoons curry powder
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 1 tablespoon lime juice
• Salt and pepper to taste
• Cilantro for garnish
• Cooked rice or naan for serving

Instructions

1. In a large pot, heat vegetable oil over medium heat. Add onion and sauté until translucent.
2. Add garlic and ginger, cooking for another minute.
3. Stir in chicken and curry powder, cooking until chicken is browned.
4. Pour in coconut milk and chicken broth, stirring to combine.
5. Simmer for 20 minutes until the chicken is cooked through and the sauce has thickened.
6. Stir in lime juice and season with salt and pepper.
7. Serve garnished with cilantro over rice or with naan.