Stir in the carrots and onions and sauté until onions become translucent. Heat the remaining 3/4 of the sesame oil, and add ...

Return the chicken to the pan, add the sauce and Szechuan peppercorns, and stir-fry until the sauce thickens, for about 2 ...

1. Toss chicken with 2 teaspoons soy sauce in a medium bowl. Set aside. 2. Make the quinoa: Place a large, high-sided skillet with a tight-fitting lid over medium heat. Add 1 tablespoon canola oil and ...

Slice chicken into thin slices. Add 1 tablespoon stir fry sauce and 2 teaspoons oil. Mix well. Heat the remaining oil in a wok or skillet, add chopped garlic. Stir for about 2 seconds, then add ...

2 tablespoons extra-virgin olive oil. 1/2 onion, finely chopped. 3 garlic cloves, minced. 2 pounds skinless, boneless chicken breasts or trimmed thighs, cut into 3/4-inch pieces ...

Sesame salmon bowls: This Kay Chun one-pot recipe, inspired by chirashi, combines vinegared rice with just-cooked salmon, crunchy vegetables and a soy vinaigrette. If you have any furikake, I’d ...