• Chinese-style Chicken and Broccoli Stir-Fry

    Savory Chinese Chicken Stir-Fry with Crisp Broccoli Florets

    Ingredients:

    1 lb (450g) boneless skinless chicken breast, thinly sliced

    2 tablespoons soy sauce

    1 tablespoon oyster sauce

    1 tablespoon hoisin sauce

    1 tablespoon cornstarch

    2 tablespoons vegetable oil

    3 cloves garlic, minced

    1 teaspoon fresh ginger, grated

    1 medium head broccoli, cut into florets

    1/4 cup water or chicken broth

    1 tablespoon sesame oil

    Cooked jasmine rice, to serve

    Sesame seeds and green onions for garnish (optional)

    Directions:

    In a bowl, toss chicken slices with soy sauce, oyster sauce, hoisin sauce, and cornstarch. Let marinate for 15 minutes.

    Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the chicken and stir-fry for 3–4 minutes until golden and just cooked through. Remove and set aside.

    In the same wok, add the remaining oil. Stir-fry garlic and ginger until fragrant, about 30 seconds.

    Add broccoli florets and stir-fry for 2 minutes. Add water or chicken broth, cover, and steam for 2 more minutes until broccoli is tender-crisp.

    Return the chicken to the wok and toss everything together. Drizzle with sesame oil and stir well to coat.

    Serve hot over steamed jasmine rice. Garnish with sesame seeds and green onions if desired.

    Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes

    Kcal: 360 kcal | Servings: 4 servings

    #chinesecooking #chickenrecipes #stirfrydinner #asianflavors #homemadechinesefood #healthyweeknightmeals #quickmeals #easychickenrecipes #broccolirecipes #familydinnerideas #savorysauces #gingergarlic #ricebowlrecipes #wokcooking #easyhomecooking #lowfatdinners #asianstirfry #dinnerideas #chickenandbroccoli #takeoutathome

    Craving Chinese takeout? Skip the delivery and try this Chicken and Broccoli Stir-Fry – fast, flavorful, and way better than takeout!
    Chinese-style Chicken and Broccoli Stir-Fry Savory Chinese Chicken Stir-Fry with Crisp Broccoli Florets Ingredients: 1 lb (450g) boneless skinless chicken breast, thinly sliced 2 tablespoons soy sauce 1 tablespoon oyster sauce 1 tablespoon hoisin sauce 1 tablespoon cornstarch 2 tablespoons vegetable oil 3 cloves garlic, minced 1 teaspoon fresh ginger, grated 1 medium head broccoli, cut into florets 1/4 cup water or chicken broth 1 tablespoon sesame oil Cooked jasmine rice, to serve Sesame seeds and green onions for garnish (optional) Directions: In a bowl, toss chicken slices with soy sauce, oyster sauce, hoisin sauce, and cornstarch. Let marinate for 15 minutes. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the chicken and stir-fry for 3–4 minutes until golden and just cooked through. Remove and set aside. In the same wok, add the remaining oil. Stir-fry garlic and ginger until fragrant, about 30 seconds. Add broccoli florets and stir-fry for 2 minutes. Add water or chicken broth, cover, and steam for 2 more minutes until broccoli is tender-crisp. Return the chicken to the wok and toss everything together. Drizzle with sesame oil and stir well to coat. Serve hot over steamed jasmine rice. Garnish with sesame seeds and green onions if desired. Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes Kcal: 360 kcal | Servings: 4 servings #chinesecooking #chickenrecipes #stirfrydinner #asianflavors #homemadechinesefood #healthyweeknightmeals #quickmeals #easychickenrecipes #broccolirecipes #familydinnerideas #savorysauces #gingergarlic #ricebowlrecipes #wokcooking #easyhomecooking #lowfatdinners #asianstirfry #dinnerideas #chickenandbroccoli #takeoutathome Craving Chinese takeout? Skip the delivery and try this Chicken and Broccoli Stir-Fry – fast, flavorful, and way better than takeout!
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  • Sichuan Peppercorn Chicken

    Fiery Sichuan Peppercorn Chicken with Crispy Chili Oil

    Ingredients:

    1 lb (450g) boneless chicken thighs, cut into bite-sized pieces

    1 tablespoon Shaoxing wine (or dry sherry)

    1 tablespoon soy sauce

    1 teaspoon cornstarch

    2 tablespoons vegetable oil

    2 teaspoons Sichuan peppercorns

    8-10 dried red chilies

    3 cloves garlic, minced

    1 tablespoon grated ginger

    1 tablespoon chili oil with flakes

    1 tablespoon soy sauce (extra)

    1 tablespoon rice vinegar

    2 teaspoons sugar

    2 green onions, sliced

    Cooked jasmine rice, for serving

    Directions:

    In a bowl, combine chicken, Shaoxing wine, soy sauce, and cornstarch. Mix well and marinate for 15 minutes.

    Heat vegetable oil in a wok or large skillet over medium-high heat.

    Add Sichuan peppercorns and dried chilies. Stir-fry for 30 seconds until fragrant (don’t burn).

    Add chicken and sear until golden and cooked through, about 6–7 minutes.

    Stir in garlic, ginger, and chili oil. Cook for 1 minute.

    Add the remaining soy sauce, rice vinegar, and sugar. Stir to coat everything evenly.

    Toss in green onions and stir for 30 seconds. Remove from heat.

    Serve hot over jasmine rice with extra chili oil if desired.

    Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
    Kcal: 390 kcal | Servings: 4 servings

    #sichuanfood #chinesecooking #spicychicken #asianrecipes #peppercornchicken #sichuanchicken #dinnerideas #chiliinfusion #spicyrecipes #garlicginger #wokmeals #chickenstirfry #spicyandbold #homemademeals #easyasianrecipes #weeknightdinners #szechuanstyle #numblingspice #fieryflavors #boldflavor

    Feel the numbing heat! This Sichuan Peppercorn Chicken is spicy, crispy, and totally addictive. Perfect over jasmine rice!
    Sichuan Peppercorn Chicken Fiery Sichuan Peppercorn Chicken with Crispy Chili Oil Ingredients: 1 lb (450g) boneless chicken thighs, cut into bite-sized pieces 1 tablespoon Shaoxing wine (or dry sherry) 1 tablespoon soy sauce 1 teaspoon cornstarch 2 tablespoons vegetable oil 2 teaspoons Sichuan peppercorns 8-10 dried red chilies 3 cloves garlic, minced 1 tablespoon grated ginger 1 tablespoon chili oil with flakes 1 tablespoon soy sauce (extra) 1 tablespoon rice vinegar 2 teaspoons sugar 2 green onions, sliced Cooked jasmine rice, for serving Directions: In a bowl, combine chicken, Shaoxing wine, soy sauce, and cornstarch. Mix well and marinate for 15 minutes. Heat vegetable oil in a wok or large skillet over medium-high heat. Add Sichuan peppercorns and dried chilies. Stir-fry for 30 seconds until fragrant (don’t burn). Add chicken and sear until golden and cooked through, about 6–7 minutes. Stir in garlic, ginger, and chili oil. Cook for 1 minute. Add the remaining soy sauce, rice vinegar, and sugar. Stir to coat everything evenly. Toss in green onions and stir for 30 seconds. Remove from heat. Serve hot over jasmine rice with extra chili oil if desired. Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes Kcal: 390 kcal | Servings: 4 servings #sichuanfood #chinesecooking #spicychicken #asianrecipes #peppercornchicken #sichuanchicken #dinnerideas #chiliinfusion #spicyrecipes #garlicginger #wokmeals #chickenstirfry #spicyandbold #homemademeals #easyasianrecipes #weeknightdinners #szechuanstyle #numblingspice #fieryflavors #boldflavor Feel the numbing heat! This Sichuan Peppercorn Chicken is spicy, crispy, and totally addictive. Perfect over jasmine rice!
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  • Chinese Tomato and Egg Soup

    Classic Comforting Chinese Tomato and Egg Drop Soup

    Ingredients:

    4 large tomatoes, chopped

    4 cups chicken or vegetable broth

    3 large eggs, lightly beaten

    2 cloves garlic, minced

    1 tablespoon vegetable oil

    1 teaspoon grated ginger

    2 green onions, thinly sliced

    1 teaspoon soy sauce

    Salt and pepper to taste

    Fresh cilantro or parsley for garnish (optional)

    Directions:

    Heat vegetable oil in a large pot over medium heat. Add garlic and ginger; sauté until fragrant, about 1 minute.

    Add chopped tomatoes and cook until they soften and release their juices, about 5-7 minutes.

    Pour in chicken or vegetable broth and bring to a gentle boil.

    Slowly pour the beaten eggs into the simmering soup in a thin stream, stirring gently to create delicate egg ribbons.

    Add soy sauce, salt, and pepper to taste. Simmer for another 2 minutes.

    Remove from heat, garnish with sliced green onions and fresh cilantro or parsley if desired. Serve hot.

    Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
    Kcal: 120 kcal per serving | Servings: 4 servings

    #tomatosoup #eggsoup #chinesecooking #comfortfood #quickandsimple #homemadesoup #healthyrecipes #asiansoup #easymeals #weeknightdinner #souprecipe #cleaneating #lowcalorie #lightmeals #freshingredients #comfortsoup #eggdrop #freshandhealthy #souprecipes #healthycomfort

    Bright and comforting, this Chinese Tomato and Egg Soup is a quick and nourishing meal that’s perfect for any day!
    Chinese Tomato and Egg Soup Classic Comforting Chinese Tomato and Egg Drop Soup Ingredients: 4 large tomatoes, chopped 4 cups chicken or vegetable broth 3 large eggs, lightly beaten 2 cloves garlic, minced 1 tablespoon vegetable oil 1 teaspoon grated ginger 2 green onions, thinly sliced 1 teaspoon soy sauce Salt and pepper to taste Fresh cilantro or parsley for garnish (optional) Directions: Heat vegetable oil in a large pot over medium heat. Add garlic and ginger; sauté until fragrant, about 1 minute. Add chopped tomatoes and cook until they soften and release their juices, about 5-7 minutes. Pour in chicken or vegetable broth and bring to a gentle boil. Slowly pour the beaten eggs into the simmering soup in a thin stream, stirring gently to create delicate egg ribbons. Add soy sauce, salt, and pepper to taste. Simmer for another 2 minutes. Remove from heat, garnish with sliced green onions and fresh cilantro or parsley if desired. Serve hot. Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes Kcal: 120 kcal per serving | Servings: 4 servings #tomatosoup #eggsoup #chinesecooking #comfortfood #quickandsimple #homemadesoup #healthyrecipes #asiansoup #easymeals #weeknightdinner #souprecipe #cleaneating #lowcalorie #lightmeals #freshingredients #comfortsoup #eggdrop #freshandhealthy #souprecipes #healthycomfort Bright and comforting, this Chinese Tomato and Egg Soup is a quick and nourishing meal that’s perfect for any day!
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  • Chinese Steamed Fish

    Delicate and Flavorful Chinese Steamed Fish with Ginger and Scallions

    Ingredients:

    1 whole white fish (such as sea bass, tilapia, or snapper), about 1 to 1.5 lbs, cleaned and scaled

    2 tablespoons soy sauce

    1 tablespoon Shaoxing wine or dry sherry

    1 tablespoon sesame oil

    3 cloves garlic, thinly sliced

    2-inch piece fresh ginger, julienned

    3 scallions, cut into thin strips

    Fresh cilantro for garnish (optional)

    Salt to taste

    Directions:

    Rinse the fish and pat dry. Make 2-3 diagonal slashes on each side to allow flavors to penetrate.

    Lightly season the fish inside and out with salt.

    Place the fish on a heatproof plate that fits inside your steamer. Scatter half the ginger and garlic on the fish.

    Steam the fish over boiling water for 8-10 minutes, depending on thickness, until the fish is opaque and flakes easily.

    While the fish steams, mix soy sauce, Shaoxing wine, and sesame oil in a small bowl.

    Carefully remove the fish from the steamer. Discard the ginger and garlic used in steaming.

    Pour the sauce evenly over the fish. Top with the remaining ginger, garlic, and scallions.

    For extra flavor, briefly heat a small amount of oil until smoking and pour it over the fish to sizzle the aromatics.

    Garnish with fresh cilantro if desired and serve immediately with steamed rice.

    Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
    Kcal: 250 kcal per serving (approximate) | Servings: 2-3

    #chinesesteamedfish #healthyseafood #asianrecipes #steamedfish #freshfishrecipe #easyseafood #gingerscallion #chinesecooking #seafoodrecipe #lightmeals #quickdinner #healthyprotein #asianflavors #homecookedmeal #fishrecipes #steamedseafood #simplecooking #flavorfulfish #weeknightdinner #healthyfish

    Discover the delicate flavors of Chinese Steamed Fish — tender, aromatic, and light on your palate!
    Chinese Steamed Fish Delicate and Flavorful Chinese Steamed Fish with Ginger and Scallions Ingredients: 1 whole white fish (such as sea bass, tilapia, or snapper), about 1 to 1.5 lbs, cleaned and scaled 2 tablespoons soy sauce 1 tablespoon Shaoxing wine or dry sherry 1 tablespoon sesame oil 3 cloves garlic, thinly sliced 2-inch piece fresh ginger, julienned 3 scallions, cut into thin strips Fresh cilantro for garnish (optional) Salt to taste Directions: Rinse the fish and pat dry. Make 2-3 diagonal slashes on each side to allow flavors to penetrate. Lightly season the fish inside and out with salt. Place the fish on a heatproof plate that fits inside your steamer. Scatter half the ginger and garlic on the fish. Steam the fish over boiling water for 8-10 minutes, depending on thickness, until the fish is opaque and flakes easily. While the fish steams, mix soy sauce, Shaoxing wine, and sesame oil in a small bowl. Carefully remove the fish from the steamer. Discard the ginger and garlic used in steaming. Pour the sauce evenly over the fish. Top with the remaining ginger, garlic, and scallions. For extra flavor, briefly heat a small amount of oil until smoking and pour it over the fish to sizzle the aromatics. Garnish with fresh cilantro if desired and serve immediately with steamed rice. Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes Kcal: 250 kcal per serving (approximate) | Servings: 2-3 #chinesesteamedfish #healthyseafood #asianrecipes #steamedfish #freshfishrecipe #easyseafood #gingerscallion #chinesecooking #seafoodrecipe #lightmeals #quickdinner #healthyprotein #asianflavors #homecookedmeal #fishrecipes #steamedseafood #simplecooking #flavorfulfish #weeknightdinner #healthyfish Discover the delicate flavors of Chinese Steamed Fish — tender, aromatic, and light on your palate! 🐟🌿🍋
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