• Peanut Noodles

    How to make Peanut Noodles

    Yield: 4 servings

    Prep Time: 20 minutes

    Cook: 38 minutes


    12 ounces buckwheat soba noodles, or any other whole grain noodle
    1 cup low-sodium chicken or vegetable broth
    1/4 cup low sodium soy sauce
    2 tablespoons rice vinegar
    1/2 cup natural peanut butter
    1 tablespoon honey
    1 teaspoon Sambal Oelek (Asian chili sauce)
    1/4 teaspoon salt
    2 teaspoons vegetable oil
    1 large red bell peppers, seeded and sliced into thin strips
    8 ounces snap peas, strings removed
    2 carrots, peeled and cut into thin strips
    1 (1-inch) piece fresh ginger, peeled and grated
    2 green onions, sliced
    3 garlic cloves, minced
    Lime wedges, for serving


    Bring a large pot of salted water to a boil. Add the noodles and cook according to the package directions, about 5 to 6 minutes or until al dente. Drain.

    Meanwhile, in a liquid measuring cup or small bowl, whisk together the broth, soy sauce, vinegar, peanut butter, honey, chili sauce, and salt.

    Heat the oil in a large sauté pan set over medium heat. Add the peppers, peas, and carrots. Cook, stirring occasionally, until the vegetables begin to soften, about 5 to 7 minutes. Stir in the ginger, green onion, and garlic. Cook until the mixture is fragrant, about 1 minute.

    Add the peanut butter mixture to the sauté pan with the vegetables and cook, stirring often, until the sauce is thick, about 4 minutes. Toss with the noodles and serve warm, at room temperature, or cold alongside lime wedges.

  • Honey Baked Teriyaki Chicken Wings

    How to make Honey Baked Teriyaki Chicken Wings

    Yield: 4 main servings

    Prep Time: 5 minutes

    Cook: 1 hour

    Chicken wing sizes vary greatly so you may need to decrease or increase the cooking time depending on the size of your wings.


    2 garlic cloves, minced
    1/2 cup honey
    2 teaspoons Sriracha
    1/2 cup Kikkoman Teriyaki Marinade & Sauce
    3 to 4 pounds chicken wing pieces
    1 1/2 cups Kikkoman Teriyaki Baste & Glaze, or additional Marinade & Sauce
    Sesame seeds, for garnish


    In a small bowl combine the garlic, honey, Sriracha, and Kikkoman Teriyaki Marinade & Sauce. Pour over the chicken wings and place in a sealable container. Marinate in the fridge for 4 hours, or overnight.

    Preheat oven to 400°F. Spray a large baking dish with nonstick cooking spray. Place the wings in a single layer in the prepared baking dish, discarding excess marinade. Bake until cooked through, about 50 minutes, turning the wings halfway through.

    Remove the wings to a large bowl and pour the Kikkoman Teriyaki Baste & Glaze over. Toss and place on a serving platter. Sprinkle with sesame seeds and serve.

  • Turkey Lettuce Wraps

    How to make Turkey Lettuce Wraps

    Yield: 4-6 servings

    Prep Time: 10 minutes

    Cook: 25 minutes

    If you’re serving a crowd or want leftovers, you can easily double this recipe.


    2 teaspoons peanut oil
    1/2 red bell pepper, finely chopped
    4 ounces canned water chestnuts, drained and chopped
    1 1/4 pounds ground turkey
    3 garlic cloves, minced
    2 green onions, chopped
    1 teaspoon fresh minced ginger
    2 teaspoons red chili paste (more or less depending on taste)
    3 tablespoons Kikkoman hoisin sauce
    3 teaspoons Kikkoman low sodium soy Ssuce
    1 tablespoon Kikkoman rice vinegar
    12 Boston or butter lettuce leaves


    Heat the oil in a large skillet over medium-high heat. Add the red bell pepper and water chestnuts and sauté until softened, about 3 minutes. Add the turkey, garlic, green onions, ginger, and red chili paste and cook, stirring and breaking up the turkey into small crumbles, until no longer pink. Drain any liquid or fat. Add the hoisin, soy sauce, and vinegar, stirring to combine.

    Remove the turkey mixture to a serving bowl. Serve alongside lettuce leaves.

  • Homemade Potstickers
  • Slow Cooker Honey Sesame Chicken

    How to make Slow Cooker Honey Sesame Chicken

    Yield: 4 servings


    1 1/2 pounds boneless skinless chicken thighs
    Salt and pepper
    1/2 cup honey
    1/4 cup soy sauce
    1/2 cup diced onion
    1/2 cup canned tomato sauce
    2 teaspoons cider vinegar
    1 tablespoons vegetable oil
    2 cloves garlic, minced
    1/4 teaspoon red pepper flakes
    1 tablespoon cornstarch
    1 teaspoon sesame oil
    Sesame seeds
    Chopped scallions, for garnish


    Season both sides of the chicken with lightly with salt and pepper and place in the slow cooker.

    In a small bowl, combine the honey, soy sauce, onion, tomato sauce, vinegar, oil, garlic and pepper flakes. Pour over the chicken. Cook on low for 3 to 4 hours or on high 1 1/2 to 2 1/2 hours, or just until chicken is cooked through and tender.

    Remove the chicken from slow cooker, leaving the sauce. Dissolve the cornstarch in 1/3 cup of water and pour into the slow cooker. Add in the sesame oil. Stir to combine with the sauce. Replace the lid and cook sauce on high for ten more minutes or until slightly thickened. Shred the chicken into bite size pieces, then return to the pot and toss with the sauce before serving. Sprinkle with the sesame seeds and scallions and serve over rice or noodles.

  • Lightened Bang Bang Shrimp

    How to make Lightened Bang Bang Shrimp

    Yield: 4 servings


    5 tablespoons light mayonnaise
    3 tablespoons Thai style chili sauce (a sweet or spicy variety will work, depending on your preference)
    1 teaspoon Sriracha (or more, depending on preference)
    1 pound large peeled and deveined shrimp
    2 teaspoons cornstarch
    1 teaspoon canola oil
    1 cup shredded purple cabbage
    4 scallions, chopped


    In a medium bowl combine the mayonnaise, chili sauce, and Sriracha.

    In another medium bowl toss the shrimp with the cornstarch, coating evenly. Heat the oil in a large nonstick skillet over high heat. Add the shrimp to the pan and cook, stirring, until the shrimp are just cooked through. Remove the shrimp to the bowl with the mayonnaise mixture and toss to coat.

    Divide the cabbage between four plate. Top with shrimp and garnish with scallions.

  • Thai Coconut Curry Shrimp

    How to make Thai Coconut Curry Shrimp

    Yield: 4 servings

    You can find Thai red curry paste and fish sauce in the Asian section of most supermarkets.


    1 teaspoon coconut or vegetable oil
    4 green onions, chopped, white and green parts separated
    1 tablespoon Thai red curry paste
    2 garlic cloves, minced
    1 pound shrimp, peeled and deveined
    8 ounces sugar snap peas, strings removed
    6 ounces light coconut milk
    2 teaspoon fish sauce
    1/4 cup fresh cilantro, chopped
    Salt to taste


    Heat the oil in a large nonstick skillet set over medium-high heat. Add the white parts of the green onion and red curry paste and saute for one minute. Add the garlic, shrimp, and peas, season to taste with salt, and saute for 2 to 3 minutes. Add the coconut milk and fish sauce, stirring to combine. Simmer mixture for 2 to 3 minutes, or until shrimp is firm, opaque, and cooked through. Remove from heat, and add the remaining green onion and the cilantro. Serve over rice.

  • Take-out at Home: Sesame Chicken

    How to make Take-out at Home: Sesame Chicken

    Note: You can steam the broccoli in a saucepan fitted with a steamer insert and 1-inch of water, or in the microwave in a covered heat-safe bowl with a few tablespoons of water for 3-4 minutes.


    5 tablespoons reduced-sodium soy sauce
    2 teaspoons toasted sesame oil
    5 teaspoons honey
    1 1/4 pounds boneless skinless chicken breasts, cut into 1-inch chunks
    2 tablespoons canola oil
    2 green onions, thinly sliced, plus more for garnish
    1 tablespoon freshly grated ginger
    3 garlic cloves, minced
    1 1/2 cups low-sodium chicken broth
    4 teaspoons cornstarch
    1 tablespoon rice vinegar
    1 teaspoon chili paste
    1 small head broccoli, cut into florets, steamed until crisp-tender, 4-5 minutes
    2 tablespoons sesame seeds


    In a medium bowl whisk together 3 tablespoons of the soy sauce, 1 teaspoon of the sesame oil, and 2 teaspoons of the honey. Add chicken, toss to coat, then marinate for 20-30 minutes. Remove chicken from marinade with a slotted spoon and discard marinade.

    In a large nonstick skillet heat 2 teaspoons of the canola oil over medium-high heat. Cook the chicken, working in 2 batches, until browned and cook through, about 6 minutes a batch. Transfer cooked chicken to a large serving plate.

    Heat another 2 teaspoons of the canola oil in skillet over medium-high heat. Add the green onions, ginger, and garlic. Cook until fragrant. In a small bowl whisk the broth, remaining soy sauce, remaining honey, cornstarch, vinegar, and chili paste until incorporated. Add mixture to skillet and cook, stirring, for 2-3 minutes until thickened and darkened in color. Stir in remaining 1 teaspoon sesame oil.

    To serve, pour sauce over chicken and surround with broccoli over brown rice, if desired. Garnish with sesame seeds and remaining green onion.

  • Take-out at Home: Kung Pao Shrimp

    How to make Take-out at Home: Kung Pao Shrimp

    Yield: 4 servings


    3/4 cup low-sodium chicken broth
    1 tablespoon oyster sauce
    1 tablespoon hoisin sauce
    2 teaspoons Chinese black vinegar or plain rice vinegar
    2 teaspoons toasted sesame oil
    1 1/2 teaspoons cornstarch

    1 pound large shrimp, peeled and deveined
    1 tablespoon dry sherry or Chinese rice cooking wine
    2 teaspoons soy sauce
    3 garlic cloves, minced
    2 teaspoons grated fresh ginger
    3 tablespoons vegetable oil
    1/2 cup dry-roasted peanuts
    1 1/2 teaspoons dried red pepper flakes
    1 red bell pepper, stemmed, seeded, and cut into 1/2-inch pieces
    3 green onions, sliced thin


    For the sauce:
    Whisk all ingredients together in large liquid measuring cup or small bowl. Set aside.

    For the shrimp:
    Toss shrimp with sherry and soy sauce and let marinate at room temperature for 10 minutes. Meanwhile, mix garlic, ginger, and 1 tablespoon vegetable oil in a small bowl. Combine peanuts and red pepper flakes in a second small bowl and set aside.

    Heat 1 tablespoon vegetable oil in a 12-inch skillet over high heat until just smoking. Add shrimp and cook, stirring about every 10 seconds, until barely opaque, 30-40 seconds. Add peanuts and pepper flakes and cook until shrimp are almost completely opaque and peanuts have darkened slightly, 30-40 seconds longer. Transfer mixture to a clean bowl and set aside.

    Add remaining 1 tablespoons vegetable oil to skillet and return to high heat until just smoking. Add bell pepper and cook, stirring, until slightly softened, about 45 seconds. Clear center of skillet and add garlic mixture, cooking until fragrant, about 15 seconds. Stir garlic mixture into peppers to combine.

    Whisk sauce to recombine then add to skillet along with reserved shrimp, peanuts, and pepper flakes. Cook, stirring and scraping up any browned bits, until sauce has thickened to syrupy consistency, about 45 seconds. Add green onions and serve immediately with rice, noodles, or quinoa.