Mochi Ice Cream Chewy Japanese Mochi Ice Cream Bites Ingredients: 1 cup glutinous rice flour (Mochiko) 1/4 cup granulated sugar 3/4 cup water Cornstarch (for dusting) 1 pint ice cream (any flavor), scooped into small balls and frozen solid Directions: Scoop your ice cream into small balls using a cookie scoop or tablespoon and place on a tray lined with parchment paper. Freeze for at least 1 hour until firm. In a microwave-safe bowl, whisk together the glutinous rice flour, sugar, and water until smooth. Cover the bowl loosely with plastic wrap and microwave for 1 minute. Stir, then microwave in 30-second intervals (about 2-3 more times), stirring between each, until the mochi dough becomes thick and slightly translucent. Dust a clean surface generously with cornstarch and transfer the hot mochi dough onto it. Sprinkle more cornstarch on top and roll out the dough to about 1/4 inch thickness. Using a round cutter (about 3.5 inches), cut circles from the dough. Place them on a tray and refrigerate for 15 minutes. Working quickly, wrap each frozen ice cream ball with a mochi round, pinching the edges to seal. Return to the freezer for 2 hours before serving. Prep Time: 30 minutes (plus freezing time) | Cooking Time: 5 minutes | Total Time: 2 hours 35 minutes Kcal: 140 kcal (per mochi) | Servings: 10 pieces #mochi #mochiicecream #japanesedessert #riceflourdessert #glutenfreedessert #asianinspired #frozentreats #icecreamrecipes #homemademochi #dessertideas #easyrecipes #summertreat #sweetsnacks #coldsnacks #biteSizedesserts #glutenfreebites #chewydessert #stickyandcold #asianfusionrecipes #homemadesweets These chewy and creamy Mochi Ice Cream bites are the perfect way to cool off! Soft mochi dough wraps around your favorite ice cream flavor – homemade heaven!

Chinese-style Chicken Tacos with Sriracha Sauce Spicy Chinese Chicken Street Tacos with Crunchy Slaw and Sriracha Drizzle Ingredients: For the Chicken: 1 lb boneless, skinless chicken thighs, thinly sliced 2 tablespoons soy sauce 1 tablespoon hoisin sauce 1 tablespoon rice vinegar 1 tablespoon honey 1 clove garlic, minced 1 teaspoon grated fresh ginger 1 teaspoon sesame oil For the Slaw: 2 cups shredded cabbage 1 small carrot, julienned 2 green onions, thinly sliced 1 tablespoon rice vinegar 1 tablespoon mayo (optional) Salt to taste For Serving: 6 small flour or corn tortillas Sriracha sauce, to drizzle Fresh cilantro, chopped Lime wedges Directions: In a bowl, mix soy sauce, hoisin, rice vinegar, honey, garlic, ginger, and sesame oil. Add chicken and marinate for at least 20 minutes. Heat a skillet over medium-high heat. Cook the chicken in batches for 5–6 minutes or until browned and cooked through. Toss cabbage, carrot, and green onions with rice vinegar, mayo (if using), and salt. Set aside. Warm tortillas in a skillet or microwave. Assemble tacos by layering chicken, slaw, a drizzle of sriracha, and cilantro on each tortilla. Serve with lime wedges and enjoy hot. Prep Time: 15 minutes | Marinate Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 45 minutes Kcal: 330 kcal per serving | Servings: 4 servings #chinesetacos #srirachachicken #asiantacos #fusiontacos #streettacos #hoisinchicken #spicytacos #asianfusionrecipes #quickmeals #tacotuesday #weeknightdinner #chickentacos #easyfusionfood #flavortacos #spicyfusion #slawrecipes #tortillalove #tacobowls #crunchtacos #asianinspired When Chinese flavors meet taco cravings—these Spicy Chicken Tacos with Sriracha are next-level fusion!

Teriyaki Chicken Pasta Sweet and Savory Teriyaki Chicken Noodles Ingredients: 12 oz pasta (spaghetti or linguine) 1 lb boneless, skinless chicken thighs or breasts, cut into strips 2 tablespoons vegetable oil 2 cups broccoli florets 1 red bell pepper, sliced thin 1/2 cup carrots, julienned 2 green onions, chopped (optional) 2 tablespoons sesame seeds (optional) For the Teriyaki Sauce: 1/2 cup low-sodium soy sauce 1/4 cup water 3 tablespoons brown sugar 1 tablespoon honey 2 cloves garlic, minced 1 teaspoon fresh ginger, grated 1 tablespoon cornstarch mixed with 1 tablespoon water Directions: Cook pasta according to package instructions. Drain and set aside. In a small saucepan, combine soy sauce, water, brown sugar, honey, garlic, and ginger. Bring to a simmer. Stir in cornstarch slurry and cook until sauce thickens. Remove from heat. Heat oil in a large skillet or wok over medium-high heat. Add chicken and cook until golden brown and cooked through, about 6–8 minutes. Add broccoli, bell pepper, and carrots. Stir-fry for 3–4 minutes until vegetables are tender-crisp. Pour in the teriyaki sauce and toss to coat the chicken and veggies. Add the cooked pasta and toss everything together until well combined and heated through. Garnish with chopped green onions and sesame seeds before serving. Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Kcal: 575 kcal per serving | Servings: 4 servings #teriyakichicken #teriyakipasta #asianfusion #chickennoodles #easyweeknightdinner #pastawithtwist #stirfrypasta #sweetandsavory #homemadesauce #quickdinnerrecipes #chickenandveggies #comfortfoodtwist #teriyakinoodles #fusionrecipes #easyasianmeals #noodleideas #teriyakirecipes #dinnerinspo #healthypasta #flavorpacked Craving something sweet, savory, and satisfying? This Teriyaki Chicken Pasta is the perfect fusion of East meets West in a bowl!