A spicy stir-fried dish made with chicken, peanuts, and vegetables.

Kung Pao Chicken

Stir-fried shrimp served with fresh broccoli in a savory sauce.

Shrimp with Broccoli

Fried rice with a mix of vegetables, eggs, and a choice of meats.

Young Chow Fried Rice

A classic Thai noodle dish stir-fried with shrimp, chicken, or tofu.

Pad Thai

Grilled chicken glazed with teriyaki sauce, served with steamed rice.

Teriyaki Chicken

Cut the chicken breasts into bite-sized pieces and marinate with soy sauce, cornstarch, and a teaspoon of sesame oil for about 15 minutes.

Prepare the Chicken

Dice the bell pepper and zucchini into small pieces. Chop the green onions, separating the white and green parts.

Chop the Vegetables

Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.

Stir-Fry

In the same skillet, add more oil if necessary. Add the minced ginger, garlic, and dried chili peppers. Stir-fry for about 30 seconds until fragrant. Then, add the bell pepper, zucchini, and white parts of the green onions. Stir-fry for another 3-4 minutes.

Cook the Vegetables

Return the cooked chicken to the skillet. Add the peanuts, rice vinegar, and the remaining soy sauce and sesame oil. Stir everything together and cook for an additional 2-3 minutes until heated through.

Combine

Garnish with the green parts of the green onions and serve hot with steamed rice.

Serve

Boneless, skinless chicken breasts

Peanuts

Bell pepper

Zucchini

Green onions

Ginger, minced

Garlic, minced

Dried red chili peppers

Soy sauce

Rice vinegar

Cornstarch

Sesame oil

Vegetable oil

In a small bowl, mix soy sauce, sesame oil, cornstarch, and water until smooth. Set aside.

Prepare the Sauce

In a large pan or wok, bring water to a boil. Add the broccoli and cook for 2-3 minutes until bright green and tender-crisp. Drain and set aside.

Cook the Broccoli

In the same pan, heat a little oil over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the shrimp and season with salt and black pepper. Cook until the shrimp is pink and opaque, about 3-4 minutes.

Stir-Fry the Shrimp

Add the cooked broccoli to the pan with the shrimp. Pour the sauce over the shrimp and broccoli and stir to coat evenly. Cook for another 2 minutes until the sauce thickens. Garnish with chopped green onions and serve hot.

Combine and Serve

Shrimp, peeled and deveined

Broccoli florets

Water

Salt

Black pepper

Green onions, chopped (for garnish)

Gather all ingredients and ensure they are properly diced, cooked, and ready to use.

Prepare the Ingredients

In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium heat. Add the eggs and scramble until fully cooked. Remove and set aside.

Scramble the Eggs

In the same skillet, add the remaining vegetable oil. Sauté the carrots, peas, and green onions until they are tender, about 3-4 minutes.

Sauté the Vegetables

Add the cooked rice to the skillet, breaking up any clumps. Stir in the cooked chicken, shrimp, scrambled eggs, soy sauce, salt, and black pepper. Cook for another 5 minutes, stirring frequently until everything is heated through.

Combine Ingredients

Remove from heat and serve immediately, garnished with more green onions if desired.

cooked jasmine rice

vegetable oil

eggs

carrots, diced

peas

green onions, sliced

soy sauce

cooked chicken, diced

cooked shrimp, peeled and deveined

salt

black pepper

Soak the rice noodles in warm water for about 20-30 minutes until soft, then drain and set aside.

Prepare the rice noodles

In a large wok or skillet, heat 2 tablespoons of peanut oil over medium-high heat. Add shrimp, chicken, or tofu and stir-fry until cooked through, about 3-5 minutes. Remove from the pan and set aside.

Cook the protein

In the same pan, add the remaining tablespoon of peanut oil. Crack the eggs into the pan and scramble until just set. Push the eggs to one side of the pan.

Scramble the eggs

Add minced garlic to the pan and stir for about 30 seconds. Then add the soaked rice noodles and toss well to combine.

Add garlic and noodles

In a small bowl, mix together fish sauce, sugar, lime juice, and chili powder. Pour this sauce over the noodles and toss to coat.

Mix in the sauce

Return the cooked protein to the pan along with bean sprouts and green onions. Toss everything together and cook for another 2-3 minutes until heated through.

Add cooked protein and vegetables

Serve hot, garnished with crushed peanuts and additional lime wedges if desired. Season with salt to taste.

Rice noodles

Chicken breast, thinly sliced

Tofu, firm and cubed

Peanut oil

Eggs

Bean sprouts

Green onions, chopped

Peanuts, crushed

Fish sauce

Sugar

Lime juice

Chili powder

Preheat the grill to medium-high heat. Season the chicken breasts with salt and pepper to taste.

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

Grill the Chicken

During the last few minutes of grilling, brush the chicken with teriyaki sauce to glaze it. Remove the chicken from the grill and let it rest for a few minutes.

Glaze with Teriyaki Sauce

Serve the glazed chicken over steamed rice, and garnish with chopped green onions and sesame seeds.

Kung Pao Chicken

Shrimp With Broccoli

Young Chow Fried Rice

Pad Thai

Teriyaki Chicken