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Feng Chophouse

Cut the chicken breast into bite-sized pieces and season with salt and pepper.

Prepare the Chicken

Dice the bell peppers and separate the broccoli florets into smaller pieces.

Chop the Vegetables

In a large skillet, heat sesame oil over medium-high heat. Add the chicken and cook until browned, about 5-7 minutes.

Stir-Fry the Chicken

Add the bell peppers, broccoli, minced garlic, and ginger to the skillet. Stir-fry for an additional 3-5 minutes until the vegetables are tender.

Add the Vegetables

Pour in the soy sauce and mix well to combine all ingredients. Cook for another 2 minutes.

Add Soy Sauce

Spoon the stir-fry mixture over cooked rice and mix well.

Serve over Rice

Top with sliced green onions, sesame seeds, and chili sauce as desired.

Add Optional Toppings

Pack the dish in takeout containers for pickup or serve immediately.

Ready for Takeout

Chicken Breast

Bell Peppers

Broccoli Florets

Soy Sauce

Sesame Oil

Garlic, minced

Ginger, minced

Cooked Rice

Green Onions, sliced

Sesame Seeds

Chili Sauce

Cut the chicken breast into bite-sized pieces and marinate in soy sauce for 30 minutes.

While the chicken is marinating, slice the bell peppers and cut the broccoli into florets. Set aside.

Prepare the Vegetables

In a large skillet or wok, heat vegetable oil over medium-high heat. Add the marinated chicken and stir-fry until cooked through, about 5-7 minutes.

Cook the Chicken

Add minced garlic and grated ginger to the skillet, stirring constantly for about 1 minute until fragrant.

Add Aromatics

Add sliced bell peppers and broccoli florets to the skillet. Stir-fry for an additional 3-5 minutes until the vegetables are tender but still crisp.

Add Vegetables

Sprinkle black pepper and drizzle sesame oil over the stir-fry. Toss everything together to combine.

Season the Dish

Serve the stir-fry over cooked rice and garnish with chopped green onions.

Serve with Rice

Vegetable Oil

Ginger, grated

Bell Peppers, sliced

Broccoli florets

Black Pepper

Green Onions, chopped

Finely chop the Wagyu beef and place it in a mixing bowl. Add the capers, Dijon mustard, and egg yolk. Mix well until everything is combined.

Prepare the Beef Tartare

Finely chop the parsley and add it to the beef mixture. Season with sea salt and black pepper to taste. Mix again to incorporate the seasonings.

Season the Mixture

Using a ring mold, plate the beef tartare on a chilled plate. Garnish with extra capers and parsley if desired.

Plate the Tartare

Let the filet mignon steaks sit at room temperature for 30 minutes before cooking. Season both sides generously with sea salt and black pepper.

Prepare the Filet Mignon

In a large skillet, heat 2 tbs of butter over medium-high heat. Once melted and bubbling, add the steaks. Sear for about 4-5 minutes on each side for medium-rare, adjusting time as needed for desired doneness.

Sear the Steaks

In the last minute of cooking, add the remaining butter, crushed garlic cloves, and fresh thyme to the skillet. Baste the steaks with the melted butter and aromatics.

In another skillet, heat olive oil over medium heat. Add the asparagus and sauté for about 4-5 minutes until tender. Season with sea salt and black pepper.

Cook the Asparagus

Plate the filet mignon alongside the sautéed asparagus for a beautiful presentation.

Serve

In a small saucepan, heat the heavy cream until just simmering. Remove from heat and add the dark chocolate. Let it sit for a minute, then stir until smooth.

Make the Chocolate Ganache

Stir in the sugar, vanilla extract, and a pinch of sea salt into the chocolate ganache until well combined.

Add Sweetness

Pour the ganache into serving cups and refrigerate for at least 1 hour until set. Serve chilled and enjoy!