Chinese Stir-Fried Chicken with Broccoli and Garlic Savory Chinese Chicken and Broccoli Stir-Fry with Garlic Soy Sauce Ingredients: 1 lb boneless, skinless chicken breast or thighs, thinly sliced 3 tablespoons soy sauce 1 tablespoon oyster sauce 1 tablespoon Shaoxing wine (or dry sherry) 2 teaspoons cornstarch 3 tablespoons vegetable oil, divided 3 cups broccoli florets 4 cloves garlic, minced 1/4 cup chicken broth or water 1 teaspoon sesame oil Cooked white rice, for serving Directions: In a bowl, toss chicken with soy sauce, Shaoxing wine, and cornstarch. Let marinate for 15 minutes. Blanch broccoli in boiling water for 1 minute, then drain and set aside. Heat 1 tablespoon oil in a wok or large skillet over high heat. Stir-fry chicken for 4–5 minutes, until golden and just cooked. Remove and set aside. Add remaining oil to the pan. Stir-fry garlic for 30 seconds until fragrant. Add broccoli and chicken broth. Stir-fry for 2–3 minutes until broccoli is tender-crisp. Return chicken to the pan. Add oyster sauce and sesame oil, and toss everything to combine and heat through. Serve hot over rice. Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes Kcal: 360 kcal | Servings: 4 servings #chickenandbroccoli #stirfrychicken #chineserecipes #garlicchicken #easyweeknightdinner #broccolistirfry #asianflavors #takeoutfakeout #healthyasiandishes #wokrecipes #homemadestirfry #garlicsoy #fastdinner #dinnerideas #weeknightmeals #broccolirecipes #savorysauces #simplecooking #ricebowlideas #chineseinspired This Chinese Chicken & Broccoli Stir-Fry is quick, garlicky, and better than takeout!

Vietnamese Grilled Chicken with Rice Noodles Fragrant Vietnamese Lemongrass Grilled Chicken over Rice Vermicelli (Bún Gà Nướng) Ingredients: For the Chicken Marinade: 1 ½ lbs boneless chicken thighs (skinless) 3 tablespoons lemongrass, finely minced 2 tablespoons fish sauce 1 tablespoon soy sauce 1 tablespoon brown sugar 2 cloves garlic, minced 1 tablespoon shallots, minced 1 tablespoon vegetable oil 1 teaspoon ground black pepper For the Noodle Bowl: 8 oz rice vermicelli noodles 2 cups lettuce, shredded 1 cup cucumber, julienned 1 cup bean sprouts 1 large carrot, shredded Fresh herbs: mint, cilantro, Thai basil Crushed roasted peanuts (for garnish) Fried shallots (optional, for garnish) For the Nước Chấm (Dipping Sauce): 1/3 cup fish sauce 1/3 cup water 3 tablespoons sugar 2 tablespoons lime juice 1 garlic clove, minced 1 Thai chili, finely sliced (optional) Directions: In a large bowl, mix together lemongrass, fish sauce, soy sauce, sugar, garlic, shallots, oil, and pepper. Add chicken and coat well. Marinate for at least 1 hour (or overnight for best flavor). Cook rice vermicelli noodles according to package instructions. Rinse with cold water and set aside. Grill marinated chicken over medium-high heat for 5–6 minutes per side until caramelized and fully cooked. Let rest, then slice. In a small bowl, combine all Nước Chấm sauce ingredients. Stir until sugar dissolves. Assemble bowls by placing a layer of noodles, followed by lettuce, cucumber, carrots, sprouts, and herbs. Top with grilled chicken slices. Drizzle with dipping sauce and garnish with peanuts and fried shallots. Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes Kcal: 420 kcal | Servings: 4 servings #vietnamesefood #grilledchicken #bunghanouong #ricevermicelli #asiannoodlebowls #vietnamesechicken #lemongrasschicken #freshherbs #nướcchấm #vietnamesecuisine #healthyasianrecipes #ricebowlideas #streetfoodvibes #chickennoodlebowl #vietnamesegrill #herbaceousmeals #southasianflavors #vermicellibowl #lightandfresh #simplevietnamese Fresh, fragrant, and full of flavor! This Vietnamese Grilled Chicken with Rice Noodles is perfect for warm-weather eating.

Fermented Mustard Greens Sauce Tangy Fermented Mustard Greens Sauce with Garlic and Chili Ingredients: 1 cup fermented mustard greens (chopped, drained if in brine) 2 garlic cloves, minced 1 red chili (fresh or dried), chopped (optional for heat) 1 tbsp rice vinegar or apple cider vinegar 1 tbsp soy sauce or tamari 1 tsp sesame oil 1 tbsp neutral oil (like grapeseed or sunflower) 1/2 tsp sugar or honey (optional, to balance acidity) 1 spring onion, finely sliced (optional for garnish) Directions: In a food processor or blender, combine the fermented mustard greens, garlic, chili, vinegar, soy sauce, sesame oil, and sugar/honey if using. Blend until a chunky or smooth consistency is achieved, depending on preference. Slowly stream in the neutral oil while blending to emulsify and mellow the sharp edges. Taste and adjust seasoning as needed — more vinegar for tang, or more soy for umami depth. Spoon into a serving bowl and top with sliced spring onion if desired. Serve as a condiment with grilled meats, noodles, rice bowls, or roasted vegetables. Prep Time: 5 minutes | Cooking Time: 0 minutes | Total Time: 5 minutes Kcal: 70 kcal (per 2 tbsp) | Servings: About 6 servings #fermentedgreens #mustardgreensauce #umamibomb #probioticrecipes #southeastasianflavors #easycondiments #gutfriendlyfood #veganfriendly #homemadesauces #spicygreens #boldsauces #glutenfreecondiment #healthygut #ricebowlideas #noodletopping #greensauce #fermentedfoods #flavorboosters #plantbasedrecipes #chiliandgarlic This Fermented Mustard Greens Sauce is the bold, tangy, umami-packed condiment your kitchen's been missing