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Kung Pao Chicken and Broccoli

Chinese recipes - Kung Pao (Broccoli) Chicken

Homemade Chinese food is a tasty and delicious way to save money in your food budget. This classic Kung Pao Chicken and Broccoli is ready in just 30 minutes. It is one of the best Asian recipes in South East Asia. Chinese people prefer cooking this kind of healthy recipes for serving their family and friends. Let’s start to make this Chinese recipes, Kung Pao Chicken and Broccoli with me.

Ingredients

1 tablespoon canola oil, divided
4 cups broccoli florets
1 tablespoon ground fresh ginger (such as Spice World), divided
2 tablespoons water
1/2 teaspoon crushed red pepper
1 pound skinless, boneless chicken breasts, cut into 1/4-inch strips
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons hoisin sauce
2 tablespoons rice wine vinegar
2 tablespoons low-sodium soy sauce
1 teaspoon cornstarch
4 garlic cloves, minced
2 tablespoons coarsely chopped salted peanuts

Directions to make Kung Pao Chicken and Broccoli

  1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add broccoli and 2 teaspoons ginger to pan; sauté 1 minute. Add water. Cover; cook 2 minutes or until broccoli is crisp-tender. Remove broccoli from pan; keep warm.
  2. Heat remaining 2 teaspoons oil in pan; add remaining 1 teaspoon ginger, crushed red pepper, and chicken. Cook 4 minutes or until chicken is lightly browned, stirring frequently.
  3. Combine broth and next 5 ingredients (through garlic) in a small bowl, and stir with a whisk. Add broth mixture to pan; cook 1 minute or until mixture thickens, stirring constantly. Return broccoli mixture to pan; toss to coat. Sprinkle with peanuts.

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Steamed Lemon Grass with Crab Legs

Steamed Lemon Grass with Crab Legs

Tasty steamed crab legs with Asian kick! Serve with fresh spinach salad or favorite side. Use drawn butter for dipping, or try lemon juice, salt, pepper and sugar for tangy sauce. It is one of the best Asian recipes in South East Asia. Thai people prefer cooking this kind of healthy food for serving their family and friends. Let’s start to make this Thai recipes, Steamed Lemon Grass with Crab Legs with me.

Ingredients

2 tablespoons vegetable oil
3 cloves garlic clove, pressed
1 (1 inch) piece fresh ginger root, crushed
1 stalk lemon grass, crushed
2 tablespoons fish sauce
1 tablespoon oyster sauc
salt and pepper to taste
2 pounds frozen cooked Alaskan king crab legs, thawed

Directions to make Steamed Lemon Grass with Crab Legs

  1. Heat the oil in a large pot over medium-high heat.
  2. Add the crushed garlic, ginger, and lemon grass; cook and stir until brown, about 5 minutes.
  3. Stir in the fish sauce, oyster sauce, salt and pepper until blended.
  4. Add crab legs, cover, and cook over medium heat, tossing occasionally, until heated through, about 15 minutes.

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Related: Thai Traditional Monk fish Curry More visit: www.ahakhmer.com

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Thai Traditional Monkfish Curry

Thai Traditional Monkfish Curry

Fragrant, warming and delicious curry-tinged soup, lovely over rice. Adjust curry paste to increase or decrease heat. Curry paste is available in jars in Asian stores and the international aisle of many grocery stores. It is one of the best Asian recipes in South East Asia. Thai people prefer cooking this kind of healthy food for serving their family and friends. Let’s start to make this Thai recipes, Thai Traditional Monkfish Curry with me.

Ingredients

1 tablespoon peanut oil
1/2 sweet onion, finely chopped
1 red bell pepper, chopped
3 tablespoons red Thai curry paste
1 (14 ounce) can coconut milk
12 ounces monkfish, cut into cubes
1 tablespoon fish sauce
2 tablespoons lime juice
2 tablespoons cilantro, chopped

Directions to make Thai Traditional Monkfish Curry

  1. Heat peanut oil in a large sauce pan over medium heat.
  2. Stir in chopped onion, and cook until softened and translucent, 3 to 5 minutes.
  3. Add red bell pepper and continue to cook for 3 to 5 more minutes, until softened.
  4. Stir in the curry paste and cook for 1 minute. Pour in the coconut milk and slowly bring to a simmer.
  5. Once coconut milk begins to simmer, stir in cubed monkfish, and simmer 7 to 10 minutes, or until the fish is firm and the center is no longer opaque.
  6. Stir in fish sauce, lime juice, and cilantro before serving.

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Related: Thai Pumpkin Coconut Curry with Chicken More visit: www.ahakhmer.com

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Thai Pumpkin Coconut Curry with Chicken

Thai Pumpkin Coconut Curry with Chicken

I had this dish at a local Thai restaurant and fell in love. The chef was kind enough to give me some guidance in how to make it. It is surprisingly easy. Goes nicely over basmati rice. It is one of the best Asian recipes in South East Asia. Thai people prefer cooking this kind of healthy food for serving their family and friends. Let’s start to make this Thai recipes, Thai Pumpkin Coconut Curry with Chicken with me.

Ingredients

2 skinless, boneless chicken breast halves - cut into small chunks
1 teaspoon poultry seasoning
1 tablespoon olive oil
1 (2 pound) sugar pumpkin -- peeled, seeded and cubed
1 tablespoon butter
1 onion, chopped
2 cloves garlic, chopped
1 (1 inch) piece fresh ginger root, finely chopped
1 tablespoon ground coriander
1 tablespoon ground cumin
1 pinch ground turmeric
1 teaspoon red pepper flakes
1/2 cup canned coconut milk
1 1/2 cups chicken broth
salt to taste

Directions to make Thai Pumpkin Coconut Curry with Chicken

  1. Season the chicken pieces with poultry seasoning and set aside. Heat the olive oil in a large skillet over medium heat.
  2. Add chicken to the skillet; cook and stir until browned on the outside and cooked through. Remove from the heat and set aside.
  3. Melt the butter in a separate skillet over medium heat.
  4. Add onion, garlic and ginger; cook and stir until onion is transparent.
  5. Season with coriander, cumin, turmeric, and red pepper flakes.
  6. Continue to cook and stir until spices are fragrant.
  7. Add pumpkin, cooked chicken, coconut milk and chicken broth. Season with salt to taste.
  8. Cook for 15 to 20 minutes over medium heat. Serve over rice or noodles.

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Related: Fried Rice with Curry Pineapple More visit: www.ahakhmer.com

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Fried Rice with Curry Pineapple

Fried Rice with Curry Pineapple

You would think that the flavors of curry and pineapple wouldn’t go together, but they do. My implementation of a dish at my favorite Thai restaurant. It is one of the best Asian recipes in South East Asia. Thai people prefer cooking this kind of healthy food for serving their family and friends. Let’s start to make this Thai recipes, Fried Rice with Curry Pineapple with me.

Ingredients

1 1/2 cups uncooked white rice
3 cups water
1 tablespoon curry powder
2 tablespoons Asian fish sauce
2 tablespoons Asian fish sauce
1 tablespoon vegetable oil
1 pound boneless chicken meat, cubed
1 onion, sliced
1 (20 ounce) can pineapple chunks, drained

Directions to make Fried Rice with Curry Pineapple

  1. Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the cooked rice aside.
  2. Mix together curry powder, fish sauce, and pineapple juice in a small bowl.
  3. Heat the vegetable oil in a large skillet or wok over medium-high heat until the oil shimmers, and cook and stir the chicken and onion until the chicken is no longer pink and the onions are translucent, about 5 minutes.
  4. Stir in the cooked rice, pineapple chunks, and curry mixture, and cook and stir until the fried rice is hot, 5 to 10 minutes.

Note: Fried rice works best when the rice was cooked one or more days beforehand.

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Related: Yummy Thai Ground Chicken Basil More visit: www.ahakhmer.com

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Yummy Thai Ground Chicken Basil

Yummy Thai Ground Chicken Basil

This delicious recipe most closely resembles my favorite Thai restaurant’s Ground Chicken Basil. I’ve searched for recipes, but none gave this authentic taste. It’s quick and easy, too! Serve with steamed rice if you like. It is one of the best Asian recipes in South East Asia. Thai people prefer cooking this kind of healthy food for serving their family and friends. Let’s start to make this Thai recipes, Yummy Thai Ground Chicken Basil with me.

Ingredients

2 tablespoons peanut oil
1/4 cup minced garlic
1 pound ground chicken breast
12 Thai chiles, sliced into thin rings
2 teaspoons black soy sauce
2 tablespoons fish sauce
1 cup fresh basil leaves

Directions to make Yummy Thai Ground Chicken Basil

  1. Heat a wok over high heat until smoking. Pour in peanut oil, then immediately add garlic. Stir-fry garlic until it begins to turn golden brown, about 20 seconds. Mix in the ground chicken and continue cooking and stirring until the meat is crumbly and no longer pink, about 2 minutes.
  2. Stir in the sliced chilies, soy sauce, and fish sauce. Cook for about 15 seconds to soften the chilies, then add the basil, and continue cooking until the basil has wilted.

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Related: Rice with slow cooker Pork More visit: www.ahakhmer.com

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Rice with Slow Cooker Pork

Rice with Slow Cooker Pork

Shredded pork and rice with a Thai flavor. Perfect for the slow cooker. Our family’s favorite dish. For extra spicy tastes, serve Thai garlic Chile paste on the side. It is one of the best Asian recipes in South East Asia. Thai people prefer cooking this kind of healthy food for serving their family and friends. Let’s start to make this Thai recipes, Rice with Slow Cooker Pork with me.

Ingredients

1 (3 pound) pork shoulder roast
2 red bell peppers, julienned
2 teaspoons minced garlic
1/3 cup low-sodium teriyaki sauce
3 tablespoons rice wine vinegar
1/2 teaspoon red pepper flakes
3 cups uncooked long grain white rice
6 cups water
1/4 cup unsalted peanut butter
1 cup chopped unsalted peanuts
1 bunch green onions, sliced

Directions to make Rice with Slow Cooker Pork

  1. Place the pork roast, red bell peppers, garlic, teriyaki sauce, and rice wine vinegar in a slow cooker. Sprinkle with red pepper flakes.
  2. Cover, and cook 8 hours on Low.
  3. In a pot, bring the rice and water to a boil. Reduce heat to low, cover, and cook 20 minutes.
  4. Remove meat from slow cooker, and shred. Stir the peanut butter into the slow cooker. Return shredded meat to slow cooker, and mix with the sauce to coat. Serve over the cooked rice with a sprinkling of peanuts and green onions.

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Related: Chicken Curry in Coconut Milk More visit: www.ahakhmer.com

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Chicken Curry in Coconut Milk

Chicken Curry in Coconut Milk

This recipe is one of the favorites in the family! If you don’t have fish sauce available, try making it with soy sauce. It is one of the best Asian recipes in South East Asia. Thai people prefer cooking this kind of healthy food for serving their family and friends. Let’s start to make this Thai recipes, Chicken Curry in Coconut Milk with me.

Ingredients

1 tablespoon vegetable oil
1 teaspoon curry paste
1 1/4 pounds skinless, boneless chicken breast meat - cut into strips
1 onion, coarsely chopped
1 red bell pepper, cut into strips
1 tablespoon grated lemon zest
1 cup light coconut milk
1 tablespoon fish sauce
1 tablespoon fresh lemon juice
1/3 cup chopped fresh cilantro

Directions to make Chicken Curry in Coconut Milk

  1. Heat the oil in a large skillet over high heat; heat the curry paste in the oil about 30 seconds.
  2. Add the chicken and cook another 3 minutes. Stir in the onion, bell pepper, lemon zest, coconut milk, fish sauce, and lemon juice; bring to a boil; cook until the chicken is cooked through, 5 to 7 minutes. Sprinkle cilantro over the dish; stir.
  3. Serve hot.

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Related: Traditional Thai chicken salad More visit: www.ahakhmer.com

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Traditional Thai chicken salad

Traditional Thai chicken salad

Bring the flavours of Thailand to your table with this easy chicken salad.  It is one of the best Asian recipes in South East Asia. Thai people prefer cooking this kind of healthy food for serving their family and friends. Let’s start to make this Thai recipes, Traditional Thai chicken salad with me.

Ingredients

1.6kg whole fresh chicken
1 tablespoon fish sauce
1 small red chilli, deseeded, finely chopped
2 teaspoons caster sugar
1 tablespoon peanut oil
1 large lemon, juiced
1/2 Chinese cabbage, shredded
250g cherry tomatoes, quartered
1 cup beansprouts, trimmed
2 tablespoons mint leaves, shredded
1/4 cup coriander leaves
4 green onions, thinly sliced

Directions to make Traditional Thai chicken salad

  1. Place chicken in a large saucepan. Cover with water. Bring to the boil over medium-high heat. Reduce heat to medium-low. Cook, covered, for 30 minutes or until chicken is cooked through. Drain. Set aside for 15 minutes. Remove meat from bones. Discard skin and bones. Shred meat.
  2. Whisk fish sauce, chilli, sugar, oil and 1/4 cup lemon juice in a large bowl. Add warm chicken, cabbage, tomato, beansprouts, mint, coriander and onion. Toss gently to combine and serve.

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Related: Rice tray bake with chicken More visit: www.ahakhmer.com

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Rice tray bake with chicken

Rice tray bake with chicken

This budget-friendly tray bake uses Thai flavors to transform chicken thigh fillets, veggies and rice into an easy dinner the whole family will love. It is one of the best Asian recipes in South East Asia. Thai people prefer cooking this kind of healthy food for serving their family and friends. Let’s start to make this Thai recipes Rice tray bake with chicken with me.

Ingredients

6 large chicken thigh cutlets, skin on, trimmed
1/4 cup Thai red curry paste
1 tablespoon peanut oil
1 lime, cut into 1cm slices
1 small brown onion, finely chopped
1 garlic clove, crushed
3cm piece fresh ginger, peeled, finely grated
1 lemongrass stalk, white part only, finely chopped
1 carrot, finely diced
1 1/2 cups white long-grain rice, rinsed
2 1/2 cups salt-reduced chicken stock
200g green beans, trimmed, cut into 4cm pieces
125g baby corn, thickly sliced
1 tablespoon fish sauce
1 tablespoon lime juice
1 green onion, thinly sliced diagonally
Sliced long red chilli, to serve
Chopped roasted peanuts, to serve
Fresh mint leaves, to serve

Directions to make Rice tray bake with chicken

  1. Preheat oven to 180C/160C fan-forced. Place chicken and curry paste in a bowl. Rub paste all over chicken.
  2. Heat half the oil in a heavy-based flameproof roasting pan over medium-high heat. Cook lime for 1 minute each side or until charred. Transfer to a plate. Add chicken to pan, skin-side down. Cook for 3 minutes each side or until well browned. Transfer to a plate.
  3. Wipe pan clean. Heat remaining oil in pan over medium heat. Add brown onion, garlic, ginger, lemongrass and carrot. Cook, stirring, for 5 minutes or until onion softens. Add rice. Cook, stirring, for 2 minutes or until rice is coated in mixture. Add stock. Bring to the boil.
  4. Place chicken on top of rice mixture. Cover tightly with foil. Bake for 25 minutes. Remove foil. Move chicken to one side. Fluff rice with a fork. Add beans, corn, lime slices, fish sauce and lime juice to rice. Stir to combine. Arrange chicken over rice. Bake, uncovered, for 5 to 10 minutes or until rice is tender and chicken is browned and cooked through. Top with green onion, chilli, peanuts and mint. Serve.

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Related: Delicious Spicy Basil Chicken More visit: www.ahakhmer.com

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