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!

Chinese Chicken Stir-Fry with Green Beans and Chili Paste Spicy Chinese Chicken and Green Bean Stir-Fry with Garlic Chili Sauce Ingredients: 1 lb boneless, skinless chicken thighs, thinly sliced 2 tablespoons soy sauce 1 tablespoon Shaoxing wine (or dry sherry) 1 tablespoon cornstarch 3 tablespoons vegetable oil, divided 12 oz green beans, trimmed 3 cloves garlic, minced 1 tablespoon ginger, minced 2 tablespoons Chinese chili paste (Doubanjiang or Sambal Oelek) 1 tablespoon oyster sauce 1 teaspoon sesame oil Salt and pepper to taste Cooked jasmine rice, for serving Directions: In a bowl, combine the chicken with soy sauce, Shaoxing wine, and cornstarch. Mix well and marinate for 15 minutes. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add green beans and stir-fry for 4–5 minutes until blistered and just tender. Remove and set aside. Add another tablespoon of oil to the pan. Stir-fry the marinated chicken in a single layer for 4–6 minutes until browned and cooked through. Remove from the pan. Add the remaining oil to the pan and stir-fry garlic and ginger for 30 seconds until fragrant. Add the chili paste and cook for another 30 seconds. Return the chicken and green beans to the pan. Add oyster sauce and sesame oil. Toss everything together until evenly coated and heated through. Adjust seasoning with salt and pepper. Serve hot over jasmine rice. Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes Kcal: 375 kcal | Servings: 4 servings #chinesechicken #stirfryrecipe #greenbeanstirfry #chiliwokchicken #asianflavors #easyweeknightmeal #homemadestirfry #garlicgingerchicken #chinesecuisine #sambaloelek #doubanjiangrecipe #spicyasianfood #onepanmeal #quickdinnerideas #takeoutfakeout #chiliheat #wokcooking #asianchickenrecipe #greenbeanrecipes #authenticflavors Bold, spicy, and full of umami! This Chinese Chicken Stir-Fry with Green Beans and Chili Paste is better than takeout.

Indonesian-style Spicy Chicken Sate with Cucumber Sate Ayam Pedas with Cool Cucumber Relish and Spicy Peanut Sauce Ingredients: For the Chicken Sate: 1 ½ lbs boneless chicken thighs, cut into bite-sized cubes 2 tablespoons soy sauce 1 tablespoon kecap manis (Indonesian sweet soy sauce) 1 tablespoon lime juice 2 teaspoons brown sugar 2 cloves garlic, minced 1 teaspoon ground coriander ½ teaspoon ground turmeric ½ teaspoon chili powder 1 tablespoon vegetable oil Bamboo skewers, soaked in water For the Peanut Sauce: ½ cup roasted peanuts (or ½ cup smooth peanut butter) 2 cloves garlic 1 small red chili (adjust to heat preference) 1 tablespoon soy sauce 1 tablespoon kecap manis 1 teaspoon lime juice ¼ cup water (or as needed for desired consistency) For the Cucumber Relish: 1 cup cucumber, thinly sliced 2 tablespoons rice vinegar 1 teaspoon sugar Pinch of salt Optional: thinly sliced red onion or red chili Directions: In a large bowl, combine all chicken marinade ingredients. Add chicken cubes and toss to coat. Marinate for at least 1 hour (overnight for deeper flavor). While marinating, blend all peanut sauce ingredients until smooth. Add water gradually until you reach a pourable consistency. Set aside. In a small bowl, mix vinegar, sugar, salt, and cucumber slices. Let sit for 15–30 minutes to pickle lightly. Thread marinated chicken pieces onto soaked skewers. Grill over medium heat for 3–4 minutes per side, or until nicely charred and cooked through. Serve hot with peanut sauce drizzled on top or on the side. Add a spoonful of cucumber relish for a refreshing balance. Prep Time: 20 minutes | Marinating Time: 1 hour | Cooking Time: 10 minutes | Total Time: 1 hour 30 minutes Kcal: 390 kcal | Servings: 4 servings #indonesianfood #sateayam #grilledchicken #chickenskewers #spicypeanutsauce #asianbbq #southeastasianflavors #indonesiancuisine #satayrecipes #streetfoodstyle #easyasianrecipes #kecapmanis #peanutsauce #cucumberrelish #chickenbbq #marinatedchicken #skewerrecipes #grillingseason #spicygrilledchicken #chickensatay Fire up the grill! These Indonesian Spicy Chicken Sate skewers are loaded with flavor and perfect with cool cucumber relish.

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.

Tkemali Chicken Thighs Pan-Seared Chicken Thighs Glazed in Homemade Tkemali Sauce Ingredients: 6 bone-in, skin-on chicken thighs 1 tablespoon olive oil 1 cup green or red tkemali (Georgian sour plum sauce) 3 cloves garlic, minced 1 teaspoon coriander 1 teaspoon smoked paprika Salt and black pepper, to taste 1/4 teaspoon crushed red pepper flakes (optional) Fresh cilantro or parsley for garnish Lemon wedges, for serving Directions: Pat chicken thighs dry with paper towels and season generously with salt, pepper, smoked paprika, and coriander. Heat olive oil in a large skillet over medium-high heat. Sear the chicken thighs skin-side down for 5–6 minutes until golden and crispy. Flip and sear the other side for 3–4 minutes. Reduce heat to medium-low. Remove excess fat if needed, leaving about 1 tablespoon in the pan. Add minced garlic and red pepper flakes. Cook for 30 seconds until fragrant. Pour in the tkemali sauce and gently coat the chicken. Simmer uncovered for 12–15 minutes, occasionally spooning the sauce over the meat, until chicken is fully cooked and tender. Garnish with fresh herbs and serve with lemon wedges and rice or roasted vegetables. Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes Kcal: 385 kcal | Servings: 4 servings #georgiancuisine #tkemali #chickenthighs #easychickenrecipes #georgiansauce #sourplumsauce #chickendinner #comfortfood #weeknightdinner #homecooking #savoryglaze #pansearedchicken #georgianflavors #plumsauce #authenticflavors #midweekmeals #freshherbs #spiceddinner #worldcuisine #homemadesauce This is not your average chicken dish! These Tkemali-glazed chicken thighs are bold, tangy, and full of Georgian flavor. Perfect for impressing your dinner guests or just treating yourself!