25 Asian Dinner Recipes: Delicious & Easy Meals for Every Night

I’ve attached a video for every recipe below from my favorite home cooks.

Asian dinner recipes are a fantastic way to bring bold flavors and vibrant colors to your table. Whether you crave the tangy zest of Thai dishes or the savory comfort of Chinese stir-fries, there’s something for everyone. You can easily make these delightful dishes at home with simple ingredients and straightforward steps.

Imagine preparing fragrant Vietnamese pho on a chilly evening or whipping up a quick batch of General Tso’s chicken for a family dinner. These recipes are not only delicious but also often budget-friendly and quick to prepare. From Korean pulled pork tacos to spicy pad Thai, you’ll find a variety of options to suit your taste.

Cooking at home gives you the chance to explore new cuisines and master favorite classics. You don’t need to be a professional chef to make these meals; anyone can do it with a little guidance and the right ingredients. Get ready to transform your kitchen into a haven of Asian culinary delights.

Beef and Broccoli Stir-Fry

Ingredients

• 1 lb beef (thinly sliced)
• 2 cups broccoli florets
• 2 tablespoons vegetable oil
• 1 teaspoon ginger (minced)
• 2 garlic cloves (minced)
• 1/4 cup soy sauce
• 1 tablespoon cornstarch
• 1/4 cup water

Instructions

1. Prep the Beef and Broccoli:

   • In a bowl, combine the beef slices with cornstarch and water. Set aside for 2 minutes.

2. Blanch the Broccoli:

   • Bring a pot of water to a boil. Blanch the broccoli for 30-60 seconds. Drain and set aside.

3. Cook the Beef:

   • Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
   • Add the beef and stir-fry for 3-5 minutes until no longer pink. Remove from pan and set aside.

4. Cook the Broccoli:

   • In the same skillet, heat another tablespoon of oil.
   • Add the ginger and garlic, cooking for 30 seconds.
   • Add the blanched broccoli and stir-fry for another 2-4 minutes until tender-crisp.

5. Combine:

   • Return the beef to the skillet.
   • Pour in the soy sauce, stirring to coat the beef and broccoli evenly.
   • Cook for another 1-2 minutes until everything is well-mixed and heated through.

Enjoy your delicious Beef and Broccoli Stir-Fry!

Chicken Teriyaki

Ingredients

• 1 lb chicken breasts or thighs, cut into bite-sized pieces
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 2 tablespoons water
• 2 tablespoons vinegar
• 1 tablespoon honey
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1/2 teaspoon black pepper
• 1 tablespoon cornstarch (optional for thickening)

Instructions

1. 
   

   Place the chicken pieces in a resealable plastic zip-top bag.

   
   
2. 
   

   In a large bowl, whisk together soy sauce, brown sugar, water, vinegar, honey, sesame oil, garlic, ginger, and black pepper until the sugar dissolves.

   
   
3. 
   

   Pour half of the marinade over the chicken, reserving the remaining marinade. Seal the bag and turn it to coat all pieces. Marinate for at least 30 minutes or overnight for better flavor.

   
   
4. 
   

   Heat a skillet over medium-high heat. Add the marinated chicken, cooking until well browned and cooked through, about 7–10 minutes.

   
   
5. 
   

   In the same skillet, pour the reserved marinade. If you want the sauce thicker, mix cornstarch with a little water and then add it to the pan. Cook until the sauce thickens, about 2–3 minutes.

   
   
6. 
   

   Toss the cooked chicken with the thickened sauce until well coated.

   
   
7. 
   

   Serve hot over rice or with your favorite sides.

   
   

Enjoy your delicious Chicken Teriyaki!

Pad Thai

Ingredients:

• 8 oz rice noodles
• 2 tablespoons soy sauce
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar
• 1 tablespoon rice vinegar (or tamarind paste)
• 1 tablespoon Sriracha
• Optional: 1 tablespoon peanut butter
• 2 cloves garlic, minced
• 1 bell pepper, sliced
• 2 eggs, beaten
• 1 cup bean sprouts
• 1/2 cup chopped peanuts
• 1 lime, cut into wedges
• Crushed red pepper flakes (optional)
• Green onions, chopped
• 1/4 cup cilantro, chopped

Instructions:

1. 
   

   Prepare the noodles: Cook rice noodles according to package instructions. Rinse with cold water and set aside.

   
   
2. 
   

   Make the sauce: In a bowl, combine soy sauce, fish sauce, brown sugar, rice vinegar (or tamarind paste), Sriracha, and peanut butter if using. Mix well.

   
   
3. 
   

   Cook the protein: In a large pan or wok, heat 1 tablespoon of oil over medium-high heat. Add chicken, shrimp, or tofu. Cook until done and set aside.

   
   
4. 
   

   Sauté vegetables: In the same pan, add garlic and bell pepper. Sauté for 1-2 minutes.

   
   
5. 
   

   Add noodles and sauce: Turn heat to high, add noodles and sauce. Stir-fry to combine.

   
   
6. 
   

   Cook the eggs: Push the noodles to one side of the pan. Add a little more oil, then pour in beaten eggs. Scramble until cooked, then mix with the noodles.

   
   
7. 
   

   Final touches: Add bean sprouts, green onions, and cilantro. Stir-fry briefly to combine everything.

   
   
8. 
   

   Serve: Plate your Pad Thai and top with chopped peanuts, lime wedges, and crushed red pepper flakes if desired. Enjoy!

   
   

Kung Pao Chicken

Ingredients:

• 1 lb chicken breast, cubed
• 2 tablespoons cornstarch
• 2 tablespoons water
• 2 tablespoons sesame oil
• 3 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• ¼ cup dried chilies, chopped
• 1 teaspoon Sichuan peppercorn powder
• ½ cup roasted peanuts or cashews
• 3 scallions, chopped
• 2 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 1 tablespoon black rice vinegar
• 1 tablespoon Shaoxing rice wine
• 2 teaspoons sugar
• 2 teaspoons cornstarch mixed with 2 tablespoons water

Instructions:

1. Mix cubed chicken with cornstarch, water, and sesame oil in a bowl.
2. Heat vegetable oil in a large skillet or wok over medium-high heat.
3. Add the chicken to the skillet and cook until golden brown. Remove and set aside.
4. Lower the heat and add garlic, ginger, dried chilies, and Sichuan peppercorn powder. Cook until fragrant.
5. Return the chicken to the skillet and stir-fry for a minute on high heat.
6. Add peanuts and scallions to the mix.
7. Combine light soy sauce, dark soy sauce, black rice vinegar, Shaoxing rice wine, and sugar in a small bowl. Pour into the skillet.
8. Add the cornstarch-water mixture to the skillet and stir until the sauce thickens.
9. Cook for an additional minute or until everything is well combined and heated through. Enjoy!

Vegetable Lo Mein

Ingredients:

• 8 oz lo mein noodles
• 1 tablespoon sesame oil
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 cup mushrooms, sliced
• 1 bell pepper, thinly sliced
• 1 cup carrots, julienned
• 1 cup snow peas
• 1 cup broccoli florets
• 3 tablespoons soy sauce
• 1 tablespoon dark soy sauce (optional)
• 1 tablespoon hoisin sauce
• 1 teaspoon sugar
• 1/2 teaspoon five spice powder (optional)

Instructions:

1. 
   

   Cook the lo mein noodles as per package instructions. Drain and rinse with cold water. Toss with 1 tablespoon of sesame oil to prevent sticking.

   
   
2. 
   

   In a small bowl, mix together soy sauce, dark soy sauce (if using), hoisin sauce, sugar, and five spice powder.

   
   
3. 
   

   Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and stir-fry for 30 seconds.

   
   
4. 
   

   Add mushrooms, bell pepper, carrots, broccoli, and snow peas. Stir-fry for 3-4 minutes until the vegetables are tender.

   
   
5. 
   

   Add the cooked noodles to the skillet and pour the sauce mixture over them. Toss everything gently to combine and heat through for another 1-2 minutes. Adjust seasoning if needed.

   
   
6. 
   

   Serve hot and enjoy your delicious Vegetable Lo Mein!

   
   

Thai Red Curry Chicken

Ingredients

• 1 lb chicken breast, sliced
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 inch ginger, minced
• 3 tbsp red curry paste
• 1 can (14 oz) coconut milk
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 2 lime leaves, torn into pieces
• 1 red bell pepper, sliced
• Fresh Thai basil (optional)

Instructions

1. Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat.
2. Add the chicken slices and cook until browned. Remove and set aside.
3. Add the remaining oil to the pan. Sauté garlic and ginger for about 1 minute.
4. Stir in the red curry paste and cook for another minute until fragrant.
5. Pour in the coconut milk and bring it to a simmer.
6. Add fish sauce, brown sugar, and lime leaves. Stir well.
7. Return the chicken to the pan and add the red bell pepper slices.
8. Cook for another 5-7 minutes, until the chicken is fully cooked and the peppers are tender.
9. Garnish with fresh Thai basil if desired. Serve hot with rice.

Chicken Fried Rice

Ingredients:

• 2 cups cooked rice
• 1 cup diced chicken
• 2 tablespoons vegetable oil
• 1 small onion, chopped
• 2 eggs, beaten
• 1 cup mixed vegetables (peas, carrots, corn)
• 2 tablespoons soy sauce
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. 
   

   Prepare Chicken: Chop the chicken into small cubes and season with a little salt.

   
   
2. 
   

   Cook Chicken: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Stir-fry the chicken until about 80% done, then remove from skillet and set aside.

   
   
3. 
   

   Cook Veggies: In the same skillet, add another tablespoon of oil. Sauté the onions until they become translucent.

   
   
4. 
   

   Add Vegetables: Push onions to the side and add the mixed vegetables. Cook until they are tender.

   
   
5. 
   

   Scramble Eggs: Move veggies to one side of the skillet. Pour the beaten eggs into the other side. Scramble the eggs until fully set. Mix with the veggies.

   
   
6. 
   

   Combine Rice and Chicken: Add the cooked rice and chicken to the skillet. Use a spatula to break up any large clumps of rice.

   
   
7. 
   

   Season: Pour in the soy sauce and sprinkle the garlic powder. Mix well. Add salt and pepper to taste.

   
   
8. 
   

   Stir-Fry: Continue to cook, stirring frequently, until everything is well-mixed and heated through.

   
   

Beef and Vegetable Stir-Fry

Ingredients:

• 1 lb beef steak
• 2 tbsp cornstarch
• 3 tbsp water
• 2 tbsp oil
• 1 tbsp soy sauce
• 1 clove garlic, minced
• 1 cup bok choy, chopped
• 1 cup mushrooms, sliced
• 1 cup snap peas
• 1 carrot, sliced
• Salt and pepper to taste

Instructions:

1. Mix the cornstarch with 2 tbsp water until smooth. Add the soy sauce and stir.
2. Cut beef into thin strips. Coat with the cornstarch mixture and set aside for 15 minutes.
3. Heat 1 tbsp oil in a large pan over high heat. Add beef and cook, stirring occasionally, for 5 minutes or until done. Remove and set aside.
4. Add the remaining oil to the pan. Add garlic and cook until fragrant.
5. Add bok choy, mushrooms, snap peas, and carrots. Stir-fry for 3-4 minutes until tender-crisp.
6. Return beef to the pan and mix well. Add salt and pepper to taste.
7. Serve hot with steamed rice or noodles. Enjoy your meal!

Chicken Lettuce Wraps

Ingredients

• 1 lb ground chicken
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon ginger, minced
• 1/4 cup hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon Sriracha
• 1/2 cup water chestnuts, chopped
• 2 green onions, chopped
• 1-2 tablespoons peanut oil
• Salt and pepper, to taste
• Large lettuce leaves (like butter lettuce)

Instructions

1. Heat 1-2 tablespoons of peanut oil in a frying pan over medium-high heat.
2. Add ground chicken to the pan and cook until browned, breaking it up with a spatula as it cooks.
3. Stir in the chopped onion, minced garlic, and minced ginger. Cook for 1-2 minutes until onions turn translucent.
4. Mix in the hoisin sauce, soy sauce, rice wine vinegar, and Sriracha. Stir well.
5. Add the chopped water chestnuts and green onions. Cook for an additional 1-2 minutes until tender.
6. Season with salt and pepper to taste.
7. Spoon the chicken mixture into the center of each lettuce leaf.
8. Serve immediately and enjoy!

Chicken Tikka Masala

Ingredients

• 1 lb chicken breast, diced
• 1 cup Greek yogurt
• 2 tbsp vegetable oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, minced
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1/2 tsp paprika
• 1 can (15 oz) tomato sauce
• Salt and pepper to taste
• 1 jalapeno, chopped (optional)
• Cooked rice or naan, for serving

Instructions

1. In a bowl, marinate the chicken with Greek yogurt, ginger, salt, chili powder, garam masala, pepper, turmeric, and garlic. Let it sit for at least 30 minutes.
2. Heat vegetable oil in a large pan over medium heat. Add the marinated chicken and cook until no longer pink, about 5-7 minutes.
3. Remove the chicken and set aside. In the same pan, sauté the onion until soft, about 4-5 minutes.
4. Add garlic and jalapeno, if using, and cook for another 1-2 minutes. Stir in cumin, paprika, and garam masala, toasting for a minute.
5. Pour in the tomato sauce and salt. Simmer the mixture for 10 minutes.
6. Return the chicken to the pan and simmer for another 10 minutes until the sauce thickens.
7. Serve hot with rice or naan.

Pork Dumplings

Ingredients:

• 1 lb ground pork
• 1 cup finely chopped Napa cabbage
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 2 teaspoons cornstarch
• 1/2 teaspoon white pepper
• Dumpling wrappers
• Water for sealing and cooking

Instructions:

1. 
   

   Prepare the Filling: In a large bowl, mix ground pork, Napa cabbage, garlic, soy sauce, sesame oil, vegetable oil, cornstarch, and white pepper until well combined.

   
   
2. 
   

   Fill Dumplings: Place a small spoonful of filling in the center of each dumpling wrapper. Dab water around the edge of the wrapper, fold it over the filling, and pinch the edges to seal.

   
   

3. Cook Dumplings: There are two ways to cook dumplings—boiling or pan-frying.

   Boiling Method:

   
   
   • Bring a large pot of water to a boil.
   
   
   • Add dumplings in batches so they aren’t crowded.
   
   
   • When dumplings float to the top, cook for an additional 2-3 minutes.
   
   
   • Remove with a slotted spoon and serve.
   
   

   Pan-Frying Method:

   • Heat 2 teaspoons of oil in a non-stick pan over medium-high heat.
   • Arrange dumplings in the pan flat-side down.
   • Cook until the bottoms are golden brown, about 2-3 minutes.
   • Add 1/2 cup of water to the pan, cover, and let the dumplings steam for 5-7 minutes until the water evaporates.
   • Uncover and cook for another 1-2 minutes for extra crispiness.

Shrimp Fried Rice

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 tablespoons vegetable oil
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 small white onion, diced
• 1 cup frozen peas and carrots
• 3 cups cold cooked rice
• 2 eggs, beaten
• 3 tablespoons soy sauce
• Salt and pepper to taste

Instructions:

1. Heat 1 tablespoon vegetable oil and 1 teaspoon sesame oil in a large skillet or wok over medium heat.
2. Add the shrimp, seasoning with salt and pepper. Cook for 2-3 minutes until pink. Remove and set aside.
3. In the same skillet, add another tablespoon of vegetable oil. Sauté garlic and onion until fragrant.
4. Add peas and carrots, cooking until tender.
5. Push the veggies to one side of the skillet and pour in the beaten eggs. Let them cook briefly, then scramble.
6. Add the cold cooked rice to the skillet, mixing everything together.
7. Pour in the soy sauce and the remaining sesame oil, stirring to combine.
8. Return the cooked shrimp to the skillet, mixing until heated through.

Enjoy your delicious homemade shrimp fried rice!

Beef Bulgogi

Ingredients:

• 1 pound beef sirloin or ribeye, thinly sliced
• 1/2 Asian pear, grated
• 4 tablespoons soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons toasted sesame oil
• 8 cloves garlic, minced
• 1/2 onion, thinly sliced
• Freshly ground black pepper
• Sesame seeds (optional)

Instructions:

1. 
   

   Freeze the Beef: Wrap the beef in plastic wrap and place it in the freezer for 30 minutes. This makes it easier to slice thinly.

   
   
2. 
   

   Slice the Beef: Remove the beef from the freezer and slice it against the grain into 1/4-inch thick slices.

   
   
3. 
   

   Make the Marinade: In a large bowl, combine the grated pear, soy sauce, brown sugar, sesame oil, minced garlic, and ground black pepper.

   
   
4. 
   

   Marinate the Beef: Add the sliced beef and thinly sliced onion to the marinade. Mix well to ensure the beef is well coated. Cover and refrigerate for at least 2 hours or up to 24 hours for maximum flavor.

   
   
5. 
   

   Cook the Beef: Preheat a skillet or BBQ grill on medium-high heat. Add a little cooking oil. Once hot, add the marinated beef and cook for 3-5 minutes until the beef is cooked to your desired doneness.

   
   
6. 
   

   Serve: Optionally, sprinkle with sesame seeds before serving. Serve hot along with rice or in lettuce wraps.

   
   

Enjoy the rich, savory flavors of Beef Bulgogi with your family and friends!

Chicken Satay with Peanut Sauce

Ingredients

• Chicken breasts or thighs, cut into strips
• 1 cup coconut milk
• 2 tablespoons soy sauce
• 2 teaspoons curry powder
• 1 teaspoon turmeric
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1 tablespoon brown sugar
• 1 tablespoon fish sauce
• Skewers

Peanut Sauce

• 1 cup coconut milk
• 1/2 cup peanut butter
• 1 tablespoon lime juice
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon sesame oil
• 1 tablespoon palm sugar or brown sugar
• Crushed peanuts (optional)

Instructions

1. 
   

   In a medium bowl, mix coconut milk, soy sauce, curry powder, turmeric, garlic, ginger, brown sugar, and fish sauce.

   
   
2. 
   

   In a large Ziploc bag, combine chicken strips and the marinade. Refrigerate for at least 2 hours or overnight.

   
   
3. 
   

   Soak skewers in water for at least 30 minutes.

   
   
4. 
   

   Preheat grill or grill pan over medium-high heat.

   
   
5. 
   

   Thread marinated chicken onto skewers.

   
   
6. 
   

   Grill the skewers for about 3-4 minutes per side, until fully cooked.

   
   
7. 
   

   While chicken is grilling, prepare the peanut sauce by combining all sauce ingredients in a saucepan over medium-low heat. Stir until smooth and simmer for 5 minutes.

   
   
8. 
   

   Adjust sauce consistency with water if needed.

   
   
9. 
   

   Serve grilled chicken skewers with warm peanut sauce on the side.

   
   

Vegetable Stir-Fry

Ingredients

• 1 cup broccoli florets
• 1 bell pepper, sliced
• 1 cup baby corn
• 1 cup mushrooms, sliced
• 1 carrot, sliced thin
• 1 cup snap peas
• 2 tablespoons olive oil
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon sesame oil
• 2 teaspoons cornstarch
• 1/2 teaspoon sugar
• 1 clove garlic, minced
• 1 teaspoon ginger, minced

Instructions

1. 
   

   Heat olive oil in a large wok or skillet over medium-high heat.

   
   
2. 
   

   Add ginger and garlic. Cook until fragrant, about 1 minute.

   
   
3. 
   

   Add broccoli, carrots, and bell pepper. Stir-fry for 2 minutes.

   
   
4. 
   

   Add mushrooms, baby corn, and snap peas. Cook for another 2-3 minutes until vegetables are tender-crisp.

   
   
5. 
   

   In a small bowl, mix the soy sauce, oyster sauce, sesame oil, cornstarch, and sugar.

   
   
6. 
   

   Pour the sauce over the vegetables. Stir well to coat.

   
   
7. 
   

   Cook for another minute until the sauce thickens and becomes glossy.

   
   
8. 
   

   Serve hot with rice or noodles.

   
   

Chicken Chow Mein

Ingredients:

• 200g chow mein noodles
• 250g chicken breast, thinly sliced
• 1 cup sliced mushrooms
• 1 cup julienned carrots
• 1 cup snap peas
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 3 tablespoons oyster sauce
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1 cup chicken broth
• 1 tablespoon cornstarch
• 2 tablespoons olive oil

Instructions:

1. 
   

   Cook your noodles according to the package instructions. Drain and rinse with cold water. Set aside.

   
   
2. 
   

   In a small bowl, whisk together oyster sauce, soy sauce, sesame oil, chicken broth, and cornstarch. Set aside.

   
   
3. 
   

   Heat a large wok or pan with 1 tablespoon of olive oil over medium heat. Add the chicken, seasoned with salt and pepper, and cook until browned. Remove to a plate.

   
   
4. 
   

   Add the remaining olive oil to the pan. Stir-fry the ginger for 15 seconds, then add the garlic, mushrooms, and carrots. Cook for about 1 minute.

   
   
5. 
   

   Increase the heat to high, and add the noodles, snap peas, and cooked chicken. Mix well.

   
   
6. 
   

   Pour the sauce over the noodle mixture. Toss everything together until well coated and heated through.

   
   

Enjoy your homemade Chicken Chow Mein!

Beef Rendang

Ingredients:

• 2 lbs beef, cut into cubes
• 1 cup coconut milk
• 3 lemongrass stalks, bruised
• 5 kaffir lime leaves
• 1 cinnamon stick
• 3 cardamom pods
• 3 star anise
• 2 tbsp tamarind paste
• 2 tbsp cooking oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1-inch ginger, minced

Instructions:

1. 
   

   Heat cooking oil in a large pot over medium heat. Add the chopped onion, minced garlic, and ginger. Sauté until fragrant.

   
   
2. 
   

   Add the beef cubes to the pot and cook until browned on all sides.

   
   
3. 
   

   Stir in the lemongrass, kaffir lime leaves, cinnamon stick, cardamom pods, and star anise.

   
   
4. 
   

   Pour in the coconut milk and mix well. Add tamarind paste and stir to combine.

   
   
5. 
   

   Bring the mixture to a boil, then reduce heat to a simmer. Cover the pot and let it cook for about 90 minutes, stirring occasionally, until the beef is tender and the sauce thickens.

   
   

Enjoy your delicious Beef Rendang!

Chicken Katsu

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 2 eggs
• 1 1/2 tablespoons water
• 2 cups panko breadcrumbs
• Salt and pepper to taste
• Vegetable oil for frying

Instructions:

1. Cut the chicken breasts in half to make four pieces.
2. Pound each piece to an even thickness of about 1/4 inch.
3. Season both sides of the chicken with salt and pepper.
4. Set up a breading station with three bowls: flour, beaten eggs mixed with water, and panko breadcrumbs.
5. Coat each piece of chicken with flour, shaking off any excess.
6. Dip the floured chicken into the egg mixture.
7. Press the chicken into the panko breadcrumbs until both sides are well-coated.
8. Heat oil in a large skillet over medium-high heat.
9. Once the oil is hot, carefully place the chicken in the skillet.
10. Fry the chicken for 3-4 minutes on each side until golden brown and cooked through.
11. Transfer the cooked chicken to a paper towel-lined plate to drain excess oil.
12. Serve hot with tonkatsu sauce or your favorite dipping sauce.

Vegetable Pad Thai

Ingredients:

• 8 oz rice noodles
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 cup broccoli florets
• 1 cup red bell pepper, sliced
• 2 eggs
• 1/4 cup tamarind concentrate
• 3 tablespoons honey
• 3 tablespoons fish sauce
• 2 tablespoons rice vinegar
• 1 cup bean sprouts
• 1/4 cup chopped peanuts
• 2 green onions, sliced

Instructions:

1. 
   

   Cook the rice noodles according to the package instructions. Drain and set aside.

   
   
2. 
   

   Whisk together tamarind concentrate, honey, fish sauce, and rice vinegar in a small bowl. Set aside.

   
   
3. 
   

   Heat 2 tablespoons of vegetable oil in a large non-stick skillet or wok over medium-high heat.

   
   
4. 
   

   Add garlic and sauté for about 30 seconds until fragrant.

   
   
5. 
   

   Add broccoli and red bell pepper. Stir-fry for 3-5 minutes until the vegetables are crisp-tender.

   
   
6. 
   

   Push the vegetables to the side of the pan and crack in the eggs. Scramble the eggs until mostly set.

   
   
7. 
   

   Add the cooked noodles and tamarind sauce to the skillet. Toss everything together until well coated.

   
   
8. 
   

   Stir in bean sprouts and green onions. Cook for another 1-2 minutes.

   
   
9. 
   

   Garnish with chopped peanuts before serving.

   
   

Chicken Adobo

Ingredients:

• 1/2 cup soy sauce
• 1/2 cup vinegar
• 8-10 cloves garlic, crushed
• 1 teaspoon black peppercorns
• 3 bay leaves
• 1/4 cup sugar
• 2 pounds chicken thighs, skin-on
• 1 cup water
• Salt to taste

Instructions:

1. 
   

   In a large bowl, mix soy sauce, vinegar, garlic, black peppercorns, and bay leaves. Add the chicken thighs and marinate for at least 30 minutes, or overnight for deeper flavor.

   
   
2. 
   

   Heat a large pan over medium-high heat. Using tongs, remove the chicken from the marinade and place it skin side down in the pan. Reserve the marinade.

   
   
3. 
   

   Cook the chicken for 8-10 minutes until the skin is crisp and golden brown. Flip the chicken and cook for another 5 minutes.

   
   
4. 
   

   Pour the marinade back into the pan. Add water and sugar. Stir to combine. Bring the mixture to a boil.

   
   
5. 
   

   Reduce the heat to low and cover the pan. Simmer for 20 minutes, flipping the chicken halfway through.

   
   
6. 
   

   Remove the lid and continue to simmer for another 10 minutes until the sauce thickens to a jam-like consistency.

   
   
7. 
   

   Taste and add salt if needed. Serve the chicken with steamed rice, spooning the sauce over the top. Enjoy your delicious Chicken Adobo!

   
   

Beef and Broccoli Ramen

Ingredients

• 1 lb beef sirloin, thinly sliced
• 1 head of broccoli, cut into florets
• 2 packages of ramen noodles (discard seasoning packets)
• 3 tbsp soy sauce
• 1 cup beef broth
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp brown sugar
• 2 cloves garlic, minced
• 1 tsp sesame oil
• 1 tbsp cornstarch
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 cup water

Instructions

1. Prepare sauce: In a medium bowl, mix soy sauce, beef broth, honey, vinegar, brown sugar, garlic, sesame oil, and cornstarch. Set aside.
2. Cook noodles: Boil water in a large pot. Add ramen noodles and cook for 1-2 minutes until loosened. Drain well.
3. Cook broccoli: Heat 1/2 cup of water in a skillet over medium heat. Add broccoli, cover, and steam for 2 minutes until bright green and tender. Transfer to a dish.
4. Sear beef: Season beef with salt and pepper. Heat 1 tbsp olive oil in the skillet over medium-high heat. Add beef in a single layer. Sear for 2-3 minutes per side until browned.
5. Combine: Return broccoli to the skillet. Add cooked noodles. Stir the sauce and pour into the skillet. Mix all ingredients with tongs as the sauce thickens and coats the beef, broccoli, and noodles.

Enjoy your delicious Beef and Broccoli Ramen!

Chicken Yakitori

Ingredients

• 1 lb chicken thighs, cut into 1-inch pieces
• 3-4 green onions, cut into 1-inch pieces
• For the sauce:
  • 1/2 cup soy sauce
  • 1/4 cup mirin
  • 1/4 cup sake or sherry
  • 2 tbsp brown sugar
  • 1 clove garlic, minced
  • 1 tsp ginger, grated

Instructions

1. 
   

   Prepare Skewers: Thread the chicken and green onions onto soaked bamboo or metal skewers. Alternate the chicken and green onion pieces.

   
   
2. 
   

   Make Sauce: In a small saucepan, combine soy sauce, mirin, sake, brown sugar, garlic, and ginger. Bring to a simmer and cook for 7 minutes, until thickened. Reserve some sauce for serving.

   
   
3. 
   

   Grill Chicken: Preheat your grill to medium heat. Place the skewers on the grill and cook for 10-12 minutes. Turn occasionally and baste with the sauce during the last 3 minutes.

   
   
4. 
   

   Serve: Once cooked through and caramelized, remove from the grill and serve immediately.

   
   

Enjoy your delicious Chicken Yakitori!

Tofu Stir-Fry

Ingredients

• 1 block firm tofu
• 2 tablespoons sesame oil
• 1 red pepper, sliced
• 1 bunch broccolini, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 3 tablespoons soy sauce
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 teaspoon sesame seeds (optional)
• Cooked rice or noodles (for serving)

Instructions

1. 
   

   Press the Tofu: Wrap the tofu block in paper towels and place it on a plate. Put a second plate on top and add some heavy items to press the tofu for 10 minutes.

   
   
2. 
   

   Prepare the Sauce: Mix the soy sauce, cornstarch, and water in a small bowl until smooth.

   
   
3. 
   

   Cook the Tofu: Heat 1 tablespoon of sesame oil in a non-stick skillet over medium-high heat. Add the tofu cubes and cook for 3-7 minutes, flipping to brown all sides. Remove and set aside.

   
   
4. 
   

   Stir-Fry Vegetables: In the same skillet, add the remaining sesame oil, red pepper, and broccolini. Cook for about 5 minutes until softened.

   
   
5. 
   

   Add Aromatics: Add the garlic and ginger to the vegetables and cook for 30-60 seconds until fragrant.

   
   
6. 
   

   Combine Ingredients: Return the tofu to the skillet and pour in the sauce. Toss everything together and cook for 1-2 minutes until the sauce thickens and the tofu is heated through.

   
   
7. 
   

   Serve: Sprinkle with sesame seeds if desired and serve over rice or noodles.

   
   

Shrimp Lo Mein

Ingredients:

• 8 oz lo mein noodles
• 1 lb shrimp, peeled and deveined
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon hoisin sauce
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 1 teaspoon ground ginger
• 2 tablespoons cornstarch
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 cup mushrooms, sliced
• 1 cup carrots, julienned
• 1 cup bamboo shoots
• 1 cup water chestnuts, sliced
• 1 cup napa cabbage, chopped
• 2 tablespoons Shaoxing wine (optional)

Instructions:

1. 
   

   Cook the lo mein noodles according to the package instructions. Drain and set aside.

   
   
2. 
   

   In a small bowl, mix the soy sauce, oyster sauce, hoisin sauce, sesame oil, sugar, ground ginger, and cornstarch. Set the sauce aside.

   
   
3. 
   

   Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove the shrimp and set aside.

   
   
4. 
   

   Add the remaining vegetable oil to the skillet. Add the garlic and cook for a few seconds until fragrant.

   
   
5. 
   

   Add the mushrooms, carrots, bamboo shoots, and water chestnuts. Stir-fry for about 30 seconds.

   
   
6. 
   

   Pour the Shaoxing wine around the perimeter of the skillet, if using. Add the napa cabbage and stir-fry until the veggies are tender.

   
   
7. 
   

   Return the shrimp to the skillet and add the cooked noodles.

   
   
8. 
   

   Pour the sauce over the mixture and toss everything together until well coated and heated through.

   
   

Enjoy your delicious Shrimp Lo Mein!