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Use your family's favorite vegetable combination in this fragrant and delicious chicken and herb-seasoned rice skillet dinner. Toss a salad while the ingredients simmer undisturbed, and voila: Dinner is served.
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Shrimp, noodles, and broccoli tossed with a peanut sauce make up a sweet, salty, nutty dish that can be cooked up in less than 15 minutes. Measurements for the sauce can be adjusted for your taste, but with these ingredients, you can't go wrong!
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This recipe proves coconut milk and tofu were made for each other.
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Most Chinese-takeout sweet-and-sour sauces are bright red, gluey, and sugary. Grace Parisi's version is light as well as a little spicy, which allows the fresh, briny flavor of the crispy fish to come through.
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These succulent ribs, cooked by the Chinese red-cooking method, can be served for a small bite or main dish.
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Gin is the secret ingredient in the soy-ginger marinade for this appetizer.
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A favorite chicken dish from the Chinese restaurant comes home in this quick but tasty version. Curry paste, coconut milk, ginger, and garlic flavor the sliced chicken breast meat and potatoes and give the dish its lovely yellow color. Serve over hot cooked jasmine rice.
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Chinese chews, a sweet treat made with chopped dates and walnuts, and sprinkled with powdered sugar.
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A whole rockfish is steamed until it's flaky and moist; hot oil flavored with ginger and green onions is then poured overtop to crisp the skin.
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The spicy glaze of these chicken wings is a show stopper - made with a tempting combination of chili garlic sauce, soy sauce and a touch of sugar.
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Cabbage is simmered with home made pork meatballs in a light chicken broth. This is my family's version of lion's head soup and for me it is the best type of comfort food!