Category: Asian

Cashew Chicken

Cashew Chicken is full of crunchy buttery flavors and juicy tender textures that join for a scrumptious well balanced meal that anyone can prepare and everyone will enjoy. Tender and juicy chicken sharing a plate with a one of may favorite nuts is perfect for family style gatherings. This easy to follow method of preparation is beginner friendly and the entire family will be glad this dish made it to the table. Delicious tasty and good to the last bite, this recipe is worth every bite.  I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

Watch the video and follow the instructions below to have tender juicy chicken sharing a plate with buttery cashew today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. The chicken in this recipe is savory and balances perfectly with the natural addictive flavors of the Cashew. Thanks for visiting and see you again soon.

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Marinate 

Trim fat from the meat of the chicken. Then, cut into 1″ cubes. Place chicken in a bowl. Add shaoxing cooking wine, cornstarch and mix well. Cover and let marinate for 30 minutes.

In a bowl: combine all the sauce ingredients together and set aside until ready to use.

Heat the pan to medium-high. Add oil and wait for a few minutes. Add the marinated chicken to the hot pan. Sear all sides for 4 minutes total. 

Add onions and cook for 2 minutes or until fragrant. Add garlic and mix everything together.

Add chopped bell peppers, mix and cook for 2 minutes.

Pour in the sauce while gently mixing the ingredients in the pan. Let simmer for 1 minute.

Add cashews and mix everything together until well coated.

Remove from heat source.

Serve with white rice. Enjoy!

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Cashews Chicken

Restaurant quality Cashew Chicken is full of natural flavors and juices without the preservatives making this entree a simple to prepare meal everyone must try.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Main Course
Cuisine Asian, Chinese
Servings 4
Calories

Ingredients
  

Marinate

  • 1 ½ lbs chicken thighs cut into 1" cubes
  • 2 tbsp Shaoxing wine
  • 1 tbsp cornstarch

Sauce

  • 3 tbsp oyster sauce
  • 3 tbsp soy sauce
  • 2 tbsp Shaoxing cooking wine
  • 1 ½ tbsp cornstarch
  • 2 tsp sesame oil
  • 2 tsp granulated sugar
  • ½ tsp white pepper
  • ½ cup water

Other ingredients

  • 1 cup cashews roasted & unsalted
  • 2 tbsp vegetable or canola oil 
  • 1 green bell pepper
  • 3 garlic cloves minced
  • ½ onion sliced

Instructions
 

Marinate

  • Trim fat from the meat of the chicken. Then, cut into 1" cubes. Place chicken in a bowl. Add shaoxing cooking wine, cornstarch and mix well. Cover and let marinate for 30 minutes.

Cook

  • In a bowl: combine all the sauce ingredients together and set aside until ready to use.
  • Heat the pan to medium-high. Add oil and wait for a few minutes. Add the marinated chicken to the hot pan. Sear all sides for 4 minutes total.
  • Add onions and cook for 2 minutes or until fragrant. Add garlic and mix everything together. Add chopped bell peppers, mix and cook for 2 minutes. Pour in the sauce while gently mixing the ingredients in the pan. Let simmer for 1 minute. Add cashews and mix everything together until well coated. Remove from heat source.

Serve with white rice. Enjoy!

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    Air Fryer Chicken Teriyaki Skewers

    Beautiful Air Fryer Chicken Teriyaki Skewers are Sweet deliciously tasty and good to the last bite. Brushed to perfection these skewers are a simple and easy to make selection that is perfect on any occasion. Full of flavor, textures and at a budget price, this is perfect normal meal planning. Quick and tasty this recipe will drive everyone in the house to the table at neck break speed. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

    Watch the video and follow the instructions below to have tender and juicy Teriyaki Chicken Skewers today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Succulent and savory Teriyaki Chicken is perfect when served on a warm bed of Jasmine rice. Thanks for visiting and see you again soon.

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    In a sauce pan: add sake, mirin, soy sauce, sugar and whisk everything together. Cook on high heat for 3-5 minutes or until the sauce thickens and reduced to about 1 cup. make sure to stir frequently. Let cool at room temperature or place in the refrigerator for 1 hour. It will thicken as it cools. Divide the sauce in half (one is for the marinade & the other is for brushing over the chicken after it’s been cooked).

    Trim off fat from the chicken thighs and cut into 2″ cubes. Place the chicken in a shallow dish.

    Add ½ cup (about half) of the teriyaki sauce, ginger, garlic and mix everything together until well coated.

    Cover and marinate for at least 2 hour or overnight (preferably).

    Soak the 6″ skewers in water for 1 hour.

    Thread the marinade chicken into the skewers. You should have about 7-9 skewers. 

    Preheat the air fryer to 400°F for 10 minutes. Then, coat the basket with cooking spray. Place chicken skewers on the basket and brush with marinate sauce, then discard the sauce.

    Cook for 12 -13 minutes total. Flip the skewers after 6 minutes, brush with teriyaki sauce (the other half).

    The chicken should be fully cooked (internal should be about 165°F).Transfer the skewers to a plate and brush with teriyaki sauce. Tent with aluminum foil until ready to serve. 

    Garnish with sesame seeds & chopped green onions.

    Serve with rice, vegetables or salad. Enjoy!

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    Air Fryer Chicken Teriyaki Skewers

    Gorgeous Air Fryer Chicken Teriyaki Skewers are tender, juicy and very delicious.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 12 minutes
    Total Time 27 minutes
    Course Appetizer, Main Course
    Cuisine Asian, Japanese
    Servings 6
    Calories

    Equipment

    • Air Fryer

    Ingredients
      

    • 2 lbs chicken thighs skinless & boneless
    • 1 tsp ginger grated
    • 1 tsp garlic grated
    • 7-9 skewers

    Teriyaki Sauce

    • ½ cup soy sauce
    • ½ cup mirin
    • ½ cup sake Japanese rice wine
    • ¼ cup sugar

    Instructions
     

    • In a sauce pan: add sake, mirin, soy sauce, sugar and whisk everything together. Cook on high heat for 3-5 minutes or until the sauce thickens and reduced to about 1 cup. make sure to stir frequently. Let cool at room temperature or place in the refrigerator for 1 hour. It will thicken as it cools. Divide the sauce in half (one is for the marinade & the other is for brushing over the chicken after it's been cooked).
    • Trim off fat from the chicken thighs and cut into 2" cubes. Place the chicken in a shallow dish. Add ½ cup (about half) of the teriyaki sauce, ginger, garlic and mix everything together until well coated. Cover and marinate for at least 2 hour or overnight (preferably).
    • Soak the 6" skewers in water for 1 hour. Thread the marinade chicken into the skewers. You should have about 7-9 skewers.
    • Preheat the air fryer to 400°F for 10 minutes. Then, coat the basket with cooking spray. Place chicken skewers on the basket and brush with marinate sauce, then discard the sauce.
    • Cook for 12 -13 minutes total. Flip the skewers after 6 minutes, brush with teriyaki sauce (the other half). The chicken should be fully cooked (internal should be about 165°F).Transfer the skewers to a plate and brush with teriyaki sauce. Tent with aluminum foil until ready to serve. 

    Garnish with sesame seeds & chopped green onions. Serve with rice, vegetables or salad. Enjoy!

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      Instant Pot Oxtail

      Instant Pot Oxtail is perfectly tender and delicious for a comforting meal at home. Serve with rice or on a bed of fresh mashed potatoes for a complete balanced meal. Oxtail is a traditional feature in many Asian recipes and is full of fatty delicious juicy meat that create a succulent broth you won’t soon forget. Full of flavor, textures and at a budget price, this is perfect normal meal planning. This meal keeps great in the refrigerator and heats up with little effort to have a ready to go meal almost anytime of the week. My family loves the juices that permeate the meat and once you try it you will too.

      Watch the video and follow the instructions below to have this succulent meal ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Best served fresh. This meal is comforting and rewarding and can be featured in a multitude of applications. I enjoy in a nice broth, with rice or even mashed potatotes. Thanks for visiting and see you again soon.

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      Clean and pat the oxtails dry.

      Season both sides with salt and pepper.

      Set cooker to saute-high and add olive oil. Place half of the oxtails in the cooker.

      Cook/sear all sides for 3-5 minutes per-side or until brown. Remove the oxtail and set aside. Repeat this step with the other half of beef. Add oil if needed. 

      Add onion, garlic and cook for ~60 seconds or until fragrant.

      Add tomato paste and stir for a few seconds.

      Return seared oxtails into the cooker. Place bay leaves & thyme on top. 

      Then add carrots, beef broth, red wine, Worcestershire sauce and mix.

      Place the lid on. Pressure cook on high for 45 minutes, followed by a natural release (approx. 30-45 minutes). Follow the manufacture instructions for releasing the pressure. Remove the lid. Discard the bay leaves & thyme. Scoop out and discard grease. Transfer oxtails & carrots to a bowl/plate. Cover with saran wrap until ready to serve. 

      In a small bowl: combine cornstarch with cold water. Stir until the cornstarch has fully dissolved. Set cooker back to saute-high. Pour the cornstarch mixture into the liquid. Gently stir the stew with a ladle. Simmer until the liquid reduces to your liking. Season with salt & pepper to taste. 

      Serve with mashed potatoes, polenta, rice, noodles, salad or bread. Enjoy!

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      Instant Pot Oxtail

      Delicious Instant Pot Oxtail that is quick and easy while maintaining full texture and natural flavor of this bovine selection.
      5 from 1 vote
      Print Recipe Pin Recipe
      Prep Time 15 minutes
      Cook Time 45 minutes
      Total Time 1 hour
      Course Main Course
      Cuisine American, Asian, Jamaican
      Servings 4
      Calories

      Equipment

      • Pressure Cooker

      Ingredients
        

      • 3 ½ – 4 lbs oxtails
      • 1 cup red wine Merlot, Pinot Noir, or Cabernet Sauvignon 
      • 1 cup unsalted or low-sodium beef broth/stock
      • 2 tbsp extra virgin olive oil
      • 2 tbsp Worcestershire sauce
      • 2 tbsp tomato paste
      • 2 tsp salt
      • 1 tsp black pepper
      • 5 garlic cloves minced
      • 4 large carrots peeled & cut into 1"
      • 1 sweet onion chopped
      • 4 fresh thyme sprig
      • 3 bay leaves

      Cornstarch Mixture

      • 2 tbsp cornstarch
      • 2 tbsp water

      Instructions
       

      • Clean and pat the oxtails dry. Season both sides with salt and pepper. Set cooker to saute-high and add olive oil. Place half of the oxtails in the cooker. Cook/sear all sides for 3-5 minutes per-side or until brown. Remove the oxtail and set aside. Repeat this step with the other half of beef. Add oil if needed.
      • Add onion, garlic and cook for ~60 seconds or until fragrant. Add tomato paste and stir for a few seconds. Add beef broth, red wine, Worcestershire sauce and mix. Return seared oxtails into the cooker. Then add carrots, bay leaves & thyme on top.
      • Place the lid on. Pressure cook on high for 45 minutes, followed by a natural release (approx. 30-45 minutes). Follow the manufacture instructions for releasing the pressure.
      • Remove the lid. Discard the bay leaves & thyme. Scoop out and discard grease. Transfer oxtails & carrots to a bowl/plate. Cover with saran wrap until ready to serve.
      • In a small bowl: combine cornstarch with cold water. Stir until the cornstarch has fully dissolved. Set cooker back to saute-high. Pour the cornstarch mixture into the liquid. Gently stir the stew with a ladle. Simmer until the liquid reduces to your liking. Season with salt & pepper to taste.

      Serve with mashed potatoes, polenta, rice, noodles, salad or bread. Enjoy!

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        One Pot Hainanese Chicken Thighs (Cơm Gà Hải Nam)

        Simple and delicious Hainanese Chicken is delicious tasty and good to the last bite. Every asian home has eaten this meal because it’s cheap, simple and easy to make. The original Hainanese Chicken requires the whole chicken and is more time consuming. So when I don’t have time to cook the traditional way, I will use chicken thighs or drumsticks instead of whole chicken. This is my version of Hainanese Chicken Thighs (Cơm Gà Hải Nam). This affordable and easy to make selection is perfect on any occasion.  Full of flavor, textures and at a budget price, this is perfect normal meal planning. Quick and tasty this recipe will drive everyone in the house to the table at neck break speed.  I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

        Watch the video and follow the instructions below to have tender and juicy Hainanese Chicken today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Succulent Hainanese Chicken is perfect when served on a warm bed of Jasmine rice. Thanks for visiting and see you again soon.

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        Wash/clean and rinse the rice at least twice until the water runs clear & set aside until ready to cook. Clean and trim the fat off the chicken thighs. Coat both sides of the chicken thighs with salt. 

        Heat a non-stick pan to medium. Add oil and wait for 1 minute. Add rice and sauté for 3-4 minutes or until it becomes lightly toasted. Add the garlic and cook for and additional 30 seconds.

        Slowly pour in the chicken broth. Then, turn up the heat to high and bring to a simmer. 

        Add chicken thighs (skin side up), ginger, green onions to the pan. 

        Cover with a lid & reduce the heat to low. Cook for 20 minutes (rice should be tender, not soggy and liquid should be fully absorbed). Turn off the heat and let rest with lid on for another 10 minutes. 

        Remove lid: discard ginger & green onions. Place chickens on a plate and cover.

        Mix the rice and season with salt if needed.

        Scallion Garlic Sauce- Heat the sauce pan to medium-high & add ¼ cup of oil. Wait for 2-3 minutes for the oil to get really hot. Add chopped scallions, ginger & garlic (be careful it’s going to be extremely hot). Sauté for 30-45 seconds and remove the pan from the heat source. Season with salt to your liking.

        Chili Soy Sauce – In a small bowl: combine all the ingredients together and mix. Adjust lime, soy sauce, sesame oil, peppers to your liking.

        Serve with sliced cucumbers, cooked boy chop or lettuce. Enjoy!

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        One Pot Hainanese Chicken Thighs (Cơm Gà Hải Nam)

        Easy One Pot Hainanese Chicken Thighs that is full of authentic flavors and juicy textures.
        Print Recipe Pin Recipe
        Prep Time 10 minutes
        Cook Time 20 minutes
        Total Time 30 minutes
        Course Main Course
        Cuisine Asian, Chinese, vietnamese
        Servings 4
        Calories

        Ingredients
          

        • 4 bone-in chicken thighs with skin
        • 2 cups unsalted chicken broth
        • 1 ½ cups Jasmine white rice
        • 1 tbsp cooking oil
        • 0.50 oz ginger peeled & sliced
        • 2 green onions
        • 2 garlic cloves minced
        • salt

        Scallion Sauce

        • ½ cup chopped scallions
        • ¼ cup canola, vegetable or peanut oil
        • 1 tbsp grated ginger
        • 4 garlic cloves minced

        Sesame Soy Sauce

        • 2 tbsp soy sauce
        • 1 tbsp lime
        • 1 tsp sesame oil
        • 1-2 Thai peppers

        Instructions
         

        Hainaniese Chicken

        • Wash/clean and rinse the rice at least twice until the water runs clear & set aside until ready to cook. Clean and trim the fat off the chicken thighs. Coat both sides of the chicken thighs with salt.
        • Heat a non-stick pan to medium. Add oil and wait for 1 minute. Add rice and sauté for 3-4 minutes or until it becomes lightly toasted. Add the garlic and cook for and additional 30 seconds. Slowly pour in the chicken broth. Then, turn up the heat to high and bring to a simmer.
        • Add chicken thighs (skin side up), ginger, green onions to the pan.
        • Cover with a lid & reduce the heat to low. Cook for 20 minutes (rice should be tender, not soggy and liquid should be fully absorbed). Turn off the heat and let rest with lid on for another 10 minutes.
        • Remove lid: discard ginger & green onions. Place chickens on a plate and cover. Mix the rice and season with salt if needed.

        Scallion Garlic Sauce

        • Heat the sauce pan to medium-high & add ¼ cup of oil. Wait for 2-3 minutes for the oil to get really hot. Add chopped scallions, ginger & garlic (be careful it's going to be extremely hot). Sauté for 30-45 seconds and remove the pan from the heat source. Season with salt to your liking.

        Chili Soy Sauce

        • In a small bowl: combine all the ingredients together and mix. Adjust lime, soy sauce, sesame oil, peppers to your liking.

        Serve with sliced cucumbers, cooked boy chop or lettuce. Enjoy!

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          Bourbon Chicken Bites

          Delicious caramelized Bourbon Chicken is so tender and mouthwateringly satisfying that every bite is a comforting and filling reward. Easy to prep and even easier to plate, this recipe cuts right through the waste and gets to the center of where taste meets satisfaction. Savory and filling, this authentic styled dish is perfect on any occasion. Bourbon Chicken is a staple at the mall food court but once you have tried this recipe the natural flavors will stand on their own as the best selection for the lowest price. This is very good when served fresh and can be as fancy in the presentation as you want. This also keeps wonderfully refrigerated and makes for a very easy reheat and enjoy time saver for a busy week.

          Watch the video and follow the instructions below to have tender and juicy Bourbon Chicken today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Succulent Bourbon Chicken is perfect when served on a warm bed of Jasmine rice. Thanks for visiting and see you again soon.

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          Trim fat from the meat of the chicken. Then, cut into cubes. Place chicken in a bowl.

          Add soy sauce and cornstarch. Mix well. Cover and let marinate for 15 minutes.

          In a bowl: combine all the sauce ingredients together and set aside until ready to use.

          Heat the pan to medium-high. Add oil and wait for a few minutes. Cooking in 2 batches: add half of the marinated chicken to the hot pan. Sear all sides for 3 minutes total and then transfer to a plate/bowl.

          Repeat: sear and transfer to a plate/bowl the second batch of chicken. 

          Add ginger, garlic and cook for 2-3 minutes or until fragrant. Pour in the Bourbon while gently mixing the ingredients in the pan. Let simmer for 1-2 minutes. Miix the sauce in the bowl to a uniform consistency one last time. Add the well mixed sauce to the hot pan while continuing to stir. Then, turn down the heat to medium. 

          Add seared chicken.

          Let cook for 15-16 minutes or until the sauce thickens. 

          Garnish with sesame oil and chopped green onions.

          Serve with white rice. Enjoy!

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          Bourbon Chicken Bites

          Tender moist and very tasty, this Bourbon Chicken is simply delicious.
          Print Recipe Pin Recipe
          Prep Time 10 minutes
          Cook Time 20 minutes
          Total Time 30 minutes
          Course Main Course
          Cuisine Asian, Japanese
          Servings 5
          Calories

          Ingredients
            

          Marinate

          • 1 ½ lbs chicken thighs
          • 1 tsp soy sauce
          • 1 tsp cornstarch

          Sauce

          • ½ cup water
          • ¼ cup brown sugar
          • ¼ cup soy sauce
          • 2 tbsp rice vinegar
          • 1 tbsp cornstarch
          • 1 tsp sesame oil
          • 1 tsp fresh ginger
          • ¼ tsp white pepper

          Additional

          • 2 garlic cloves minced
          • 2 tbsp cooking oil
          • 2 tbsp Bourbon

          Instructions
           

          Marinate

          • Trim fat from the meat of the chicken. Then, cut into cubes. Place chicken in a bowl. Add soy sauce and cornstarch. Mix well. Cover and let marinate for 15 minutes.

          Cook

          • In a bowl: combine all the sauce ingredients together and set aside until ready to use.
          • Heat the pan to medium-high. Add oil and wait for a few minutes. Cooking in 2 batches: add half of the marinated chicken to the hot pan. Sear all sides for 3 minutes total and then transfer to a plate/bowl. Repeat: sear and transfer to a plate/bowl the second batch of chicken.
          • Add ginger, garlic and cook for 2-3 minutes or until fragrant. Pour in the Bourbon while gently mixing the ingredients in the pan. Let simmer for 1-2 minutes.
          • Mix the sauce mixture in the bowl to a uniform consistency one last time. Add the well mixed sauce to the hot pan while continuing to stir. Then, turn down the heat to medium. 
          • Add seared chicken and let cook for 15-16 minutes or until the sauce thickens.

          Garnish with sesame oil and chopped green onions. Serve with white rice. Enjoy!

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            Rice Cooker Fried Rice (Chinese Sausage)

            Rice Cooker Fried Rice with Chinese Sausage is a no hassle delicious and tasty dish any one can make and every one will enjoy. Soft delicious rice with a medley of textures and flavors and at a budget price, this is perfect normal meal planning. Quick and tasty this easy to make recipe will quickly become a local favorite as a filling and enjoyable meal. My family loves to eat Fried Rice and this method of preparation may be the most beginner friendly approach you will find.

            Watch the video and follow the instructions below to have a warm bowl of this delicious Rice Cooker Fried Rice with Chinese Sausage today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. The simple ingredients gfound in this recipe make this a go to dish for a good home cooked meal. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting and see you again soon.

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            Slice the sausages and set aside. Optional: Remove the casing of the chinese sausage. Wash/clean and rinse the rice at least twice until the water runs clear. Drain the rice in a coriander. You are removing the extra starch from the rice. Place rinsed rice in the rice cooker. Add water, soy sauce, oyster sauce, salt, sesame oil and mix everything together. Add chopped chinese sausage & frozen vegetables. Close the lid. 

            Press the start button (plain white rice). When the rice is done cooking, let rest in the rice cooker for at least 5 minutes before opening the lid.

            Then, mix everything together. Season with soy sauce or salt if needed.

            Garnish or top with chopped green onions.

            Add scrambled or fried egg.

            Serve and enjoy!

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            Rice Cooker Fried Rice (Chinese Sausage)

            Homemade fried rice cooked in the rice cooker that is quick, easy, tasty and a budget friendly meal.
            Print Recipe Pin Recipe
            Course Main Course
            Cuisine Asian, Chinese, vietnamese
            Servings 6
            Calories

            Equipment

            • Rice Cooker

            Ingredients
              

            • 2 cups Jasmine white rice
            • 2 cups filtered water
            • 1 ½ cups frozen mixed vegetables
            • 2 tbsp sesame oil
            • 1 tbsp soy sauce
            • 1 tbsp oyster sauce
            • ½ tsp salt
            • 2 Chinese sausages

            Instructions
             

            • Slice the sausages and set aside. Optional: Remove the casing of the chinese sausage. Wash/clean and rinse the rice at least twice until the water runs clear. Drain the rice in a coriander. You are removing the extra starch from the rice.
            • Place rinsed rice in the rice cooker. Add water, soy sauce, oyster sauce, salt, sesame oil and mix everything together. Add chopped chinese sausage & frozen vegetables. Close the lid.
            • Press the start button (plain white rice). When the rice is done cooking, let rest in the rice cooker for at least 5 minutes before opening the lid. Then, mix everything together. Season with soy sauce or salt if needed.
            • Optional: Add Fried or Scrambled eggs to the fried rice.

            Garnish or top with chopped green onions. Serve and enjoy!

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