Arizona Tea

1 chicken katsu, 1 scoop rice, gravy, 1 egg

Chicken Katsu Loco Bowl

Original Poke Bowl w/ a kick. Topped with Sweet Wasabi Aioli and Furikake

Spicy Poke Bowl

Spicy and sour soup with shrimp, mushrooms, and herbs.

Tom Yum Soup

Sweet and Sour Stir Fry

Spicy Basil Stir Fry

Basil Eggplant Stir Fry

Cashew Stir Fry

Chicken Rama Stir Fry

Special Taro or Banana with Sticky Rice

Special Steamed Tilapia

Special Snow Crab Claw Curry

Special Combination Satay

Charbroiled Rib Eye

Pad Kee Mau

Pad See U

Fried Tofu Satay

Thai Ice Tea

Silver Noodles (Pad Woo Sen)

Funn Noodles (Pad See Ui)

Sticky Rice with Banana

Sticky Rice with Taro

Tapioca Pudding

Sticky Rice

In a medium saucepan, bring 4 cups of water to a boil over high heat.

Boil Water

Once the water is boiling, remove it from the heat and add 4 black tea bags. Let them steep for about 5 minutes.

Steep Tea

After steeping, remove the tea bags and add 1 cup of sugar, stirring until it completely dissolves.

Remove Tea Bags

Stir in 1 cup of peach nectar, 2 tablespoons of lemon juice, and 2 tablespoons of honey into the sweetened tea.

Mix in Flavorings

Allow the mixture to cool to room temperature, then refrigerate it for at least 1 hour.

Cool Down

Pour the chilled tea into glasses over ice and garnish with fresh mint leaves and lemon slices if desired.

Serve

Water

Black tea bags

Sugar

Peach nectar

Lemon juice

Honey

Fresh mint leaves

Lemon slices

Season the chicken breast with salt and black pepper on both sides.

Prepare the Chicken

Dredge the seasoned chicken breast in flour, then dip it in the beaten egg, and finally coat it with panko breadcrumbs, pressing gently to adhere.

Breading the Chicken

In a large skillet, heat oil over medium-high heat. Once hot, carefully add the breaded chicken and fry for about 4-5 minutes on each side, or until golden brown and cooked through. Remove from skillet and let it rest on paper towels to drain excess oil.

Fry the Chicken

In a small saucepan, combine the white rice and water. Bring to a boil over high heat, then reduce to low and cover. Simmer for 15-20 minutes until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

Cook the Rice

In a saucepan, combine chicken broth, soy sauce, garlic powder, and onion powder. In a separate bowl, mix cornstarch with water to create a slurry. Bring the broth mixture to a simmer, then slowly whisk in the cornstarch slurry. Continue to cook until the gravy thickens.

Make the Gravy

In a small skillet, heat a little oil over medium heat. Crack the egg into the skillet and season with salt and pepper. Cook to your desired doneness (sunny-side up, over-easy, etc.).

Fry the Egg

Chicken breast

Panko breadcrumbs

All-purpose flour

Salt

Black pepper

Oil for frying

White rice

Chicken broth

Soy sauce

Cornstarch

Water (for slurry)

Garlic powder

Onion powder

Pepper

Rinse 1 cup of sushi rice under cold water until the water runs clear. Combine the rinsed rice and 1.5 cups of water in a rice cooker or a pot. Cook according to the rice cooker instructions or bring the pot to a boil, then reduce to low heat and cover for 18-20 minutes until water is absorbed.

Cook the Sushi Rice

Once cooked, let the rice sit covered for 10 minutes. In a small bowl, mix 2 tbs of rice vinegar, 1 tsp of sugar, and 0.5 tsp of salt until dissolved. Gently fold this mixture into the rice using a wooden spoon and let it cool.

Season the Rice

Cut 8 oz of sashimi-grade Ahi tuna into small cubes. In a bowl, combine the tuna with 2 tbs of soy sauce, 1 tbs of sesame oil, and 1 tsp of sriracha. Mix well and let it marinate for 10 minutes.

Marinate the Tuna

Slice 1 avocado and 0.5 cucumber into thin slices. Chop 2 tbs of green onions.

Prepare Vegetables

In a bowl, whisk together 1 cup of mayonnaise, 1 tsp of wasabi paste, 1 tbs of honey, and 1 tsp of lemon juice until smooth and well combined.

Combine Ingredients

In a bowl, start with a base of the seasoned sushi rice. Top with the marinated tuna, sliced avocado, cucumber, and sprinkle with 2 tbs of furikake seasoning.

Layer the Ingredients

Finish the bowl by drizzling the sweet wasabi aioli over the top. Serve immediately and enjoy!

Drizzle Aioli

Sushi rice

Rice vinegar

Ahi tuna (sashimi-grade)

Sesame oil

Sriracha

Green onions (sliced)

Avocado (sliced)

Cucumber (sliced)

Furikake seasoning

Mayonnaise

Wasabi paste

Cut the lemongrass stalks into 2-inch pieces and gently crush them with the flat side of a knife to release their flavor. Slice the galangal root into thin pieces.

Prep the Aromatics

Wash and chop the cilantro, quarter the tomatoes, and slice the mushrooms. Ensure the shrimp are peeled and deveined.

Prepare the Ingredients

In a large pot, combine the chicken broth, lemongrass, kaffir lime leaves, galangal, and bird's eye chilies. Bring to a boil over medium-high heat.

Make the Broth

Once the broth is boiling, add the shrimp, mushrooms, and tomatoes. Cook for about 5 minutes or until the shrimp turn pink and the mushrooms are tender.

Add Shrimp and Vegetables

Stir in the fish sauce, lime juice, and sugar. Taste and adjust seasoning if necessary. Add more lime juice or fish sauce to achieve desired sourness and saltiness.

Season the Soup

Remove the pot from heat. Ladle the soup into bowls and garnish with chopped cilantro. Serve hot.

Garnish and Serve

Lemongrass stalks

Kaffir lime leaves

Galangal root

Thai bird's eye chilies

Fish sauce

Lime juice

Shrimp, peeled and deveined

Mushrooms, sliced

Tomatoes, quartered

Cilantro, chopped

Wash and chop the bell peppers into bite-sized pieces. Break the broccoli into small florets. Slice the carrot thinly and remove the ends of the sugar snap peas.

Prepare the Vegetables

Drain the tofu and press it gently between paper towels to remove excess moisture. Cut the tofu into cubes.

Prepare the Tofu

Bell peppers (mixed colors)

Broccoli florets

Carrot (sliced)

Firm tofu (cubed)

Sugar snap peas

Wash and prepare all vegetables: slice the bell pepper, julienne the carrot, and slice the onion. Mince the garlic and ginger.

Prep the Ingredients

In a bowl, combine the sliced chicken breast, soy sauce, oyster sauce, chili paste, salt, and black pepper. Mix well and let it marinate for at least 15 minutes.

Marinate the Chicken

In a large skillet or wok, heat the vegetable oil over medium-high heat until shimmering.

Heat the Oil

Add the marinated chicken to the skillet. Stir-fry for about 5-7 minutes or until the chicken is cooked through and no longer pink. Remove the chicken from the skillet and set aside.

Cook the Chicken

In the same skillet, add the minced garlic and ginger, cooking for about 30 seconds until fragrant. Then, add the sliced onion, bell pepper, and julienned carrot. Stir-fry for another 3-4 minutes until the vegetables are tender-crisp.

Stir-Fry the Vegetables

Return the cooked chicken to the skillet with the vegetables. Add the Thai basil leaves and toss everything together for 1-2 minutes until the basil is wilted and everything is heated through.

Combine Chicken and Basil

Remove from heat and serve immediately over steamed rice or noodles, garnished with additional basil if desired.

Thai basil leaves

Chicken breast, sliced

Bell pepper, sliced

Carrot, julienned

Onion, sliced

Garlic, minced

Fresh ginger, minced

Oyster sauce

Chili paste

Vegetable oil

Wash and cut the eggplant, bell pepper, and onion into bite-sized pieces. Mince the garlic and set aside. Trim the ends of the green beans.

In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, cornstarch, and water until well combined. Set aside.

Make the Sauce

Add the onion and garlic to the skillet and stir-fry for about 2 minutes until fragrant. Then add the eggplant, bell pepper, and green beans. Stir-fry for another 5-7 minutes or until the vegetables are tender but still crisp.

Pour the sauce mixture over the stir-fried vegetables. Stir well to coat and cook for another 2-3 minutes until the sauce thickens slightly.

Add the Sauce

Remove the skillet from heat and stir in the fresh basil leaves until wilted. Season with salt and black pepper to taste.

Finish with Basil

Eggplant

Bell Pepper (red or yellow)

Onion

Garlic

Fresh Basil Leaves

Green Beans

Soy Sauce

Oyster Sauce

Sesame Oil

Vegetable Oil

Black Pepper

Wash and chop all the vegetables into bite-sized pieces. Slice the bell pepper and green onions. Mince the garlic and grate the ginger.

If desired, soak the raw cashews in water for 30 minutes to soften them, then drain.

Soak Cashews

In a large skillet or wok, heat the olive oil over medium-high heat.

Add the broccoli, bell pepper, carrot, and snap peas to the skillet. Stir-fry for about 5-7 minutes until they are tender-crisp.

Stir-Fry Vegetables

Add the soaked and drained cashews to the skillet. Stir to combine.

Add Cashews

In a small bowl, mix together the soy sauce, sesame oil, minced garlic, grated ginger, and rice vinegar.

Prepare the Sauce

Pour the sauce over the stir-fry and toss everything together. Cook for an additional 2-3 minutes, allowing the sauce to coat the vegetables and cashews.

Combine Everything

Add salt and black pepper to taste. Stir well to combine.

Season

Remove from heat and garnish with sliced green onions. Serve hot.

Bell pepper (sliced)

Snap peas

Raw cashews

Garlic (minced)

Ginger (grated)

Olive oil

Wash and chop all vegetables: cut the bell pepper into strips, slice the carrot into thin rounds, and slice the green onions. Cut the chicken breast into bite-sized pieces.

In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat. Add the chicken pieces and stir-fry for about 5-7 minutes, or until the chicken is cooked through and lightly browned. Remove the chicken from the skillet and set aside.

In the same skillet, add the remaining tablespoon of sesame oil. Add broccoli, bell pepper, carrot, and snow peas. Stir-fry for 3-5 minutes until the vegetables are tender-crisp.

Stir-fry the Vegetables

In a small bowl, mix together the peanut butter, soy sauce, honey, minced garlic, minced ginger, and red pepper flakes until well combined.

Return the cooked chicken to the skillet with the vegetables. Pour the sauce over the chicken and vegetables, stirring to coat everything evenly. Cook for an additional 2-3 minutes until everything is heated through.

Remove the skillet from the heat. Serve the Chicken Rama Stir Fry hot, garnished with chopped peanuts and fresh cilantro if desired.