Sweet sticky rice served with ripe mango.

Mango Sticky Rice

Grilled chicken served with teriyaki sauce.

Chicken Teriyaki

Shrimp Fried Rice

Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight.

Rinse and Soak the Rice

Drain the soaked rice and place it in a steamer lined with cheesecloth. Steam the rice for about 30-40 minutes until tender.

Steam the Rice

In a saucepan, combine the coconut milk, sugar, and salt. Heat over medium heat, stirring until the sugar is dissolved. Do not bring to a boil.

Combine Ingredients

Once the sticky rice is cooked, transfer it to a mixing bowl. Pour about 2/3 of the coconut sauce over the rice and mix well. Let it sit for about 10 minutes to absorb the flavors.

Mix with Sticky Rice

Peel the ripe mango and slice it into thin wedges or cubes.

Slice the Mango

On a serving plate, place a portion of the sticky rice and arrange the sliced mango beside it. Drizzle the remaining coconut sauce over the rice and mango.

Plate the Dish

Sprinkle sesame seeds or mung beans on top for garnish. Serve warm or at room temperature.

Garnish and Serve

Glutinous rice

Water

Coconut milk

Sugar

Salt

Ripe mango

Sesame seeds or mung beans

In a bowl, combine olive oil, salt, and black pepper. Add chicken breasts and coat evenly. Let marinate for at least 30 minutes.

Marinate the Chicken

Preheat the Grill

Place marinated chicken on the grill and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from the grill and let rest.

Grill the Chicken

In a small saucepan, combine soy sauce, brown sugar, honey, rice vinegar, minced garlic, and grated ginger. Stir well over medium heat.

In a separate small bowl, mix cornstarch with water until smooth. Add this mixture to the saucepan and cook while stirring constantly until the sauce thickens, about 2-3 minutes. Remove from heat.

Thicken the Sauce

Slice grilled chicken and arrange it on a serving platter. Drizzle the teriyaki sauce over the chicken.

Serve

Sprinkle sesame seeds and sliced green onions on top for garnish.

Garnish

Boneless, skinless chicken breasts

Olive oil

Black pepper

Soy sauce

Brown sugar

Honey

Rice vinegar

Garlic, minced

Ginger, grated

Cornstarch

Sesame seeds

Green onions, sliced

Start by gathering and preparing all ingredients. Dice the carrot and bell pepper, slice the green onions, and mince the garlic. Grate the ginger and set aside.

Prepare Ingredients

In a large pan or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the shrimp and season with salt and black pepper. Cook for about 2-3 minutes until the shrimp turn pink and are cooked through. Remove shrimp from the pan and set aside.

Cook Shrimp

In the same pan, add another tablespoon of vegetable oil. Add the diced carrots, bell pepper, and green peas. Stir-fry for about 3-4 minutes until the vegetables are tender.

Stir-fry Vegetables

Add the minced garlic and grated ginger to the vegetables in the pan. Stir-fry for another minute until fragrant.

Add Garlic and Ginger

Add the cooked rice to the pan, breaking up any clumps. Add the cooked shrimp back to the pan. Pour in the soy sauce and sesame oil, mixing everything thoroughly.

Combine Rice and Shrimp

Add the sliced green onions to the fried rice. Stir well to combine and let everything cook together for another 2-3 minutes. Adjust seasoning with salt and black pepper if needed.

Finish with Green Onions

Remove from heat and serve the shrimp fried rice hot. Garnish with chopped cilantro and lime wedges if desired.