Craving your favorite takeout but want to keep it fresh, fast and simple? Skip the delivery app! These recipes deliver bold, authentic flavors in less time than it takes to order out.
Photo by Gina Moore
THAI OVEN-GRILLED CORNISH HENS WITH CHILI DIPPING SAUCE
Serves 4
Hens
12 garlic cloves
1 cup cilantro leaves
¼ cup brown sugar, packed
2 teaspoons white pepper
2 teaspoons ground coriander
¼ cup fish sauce
2–4 Cornish game hens, butterflied/spatchcocked
Chili dipping sauce
½ cup distilled white vinegar
½ cup sugar
¼ teaspoon kosher salt
1 tablespoon minced Thai chilies (or jalapeño)
3 garlic cloves, minced
In the bowl of a food processor, pulse garlic, cilantro, sugar, pepper, coriander and fish sauce into a paste. Rub over hens and under skin. Marinate for at least 6 hours, up to 24.
Preheat oven to 350 F. Place hens skin-side up on a rack in a roasting pan. Roast for 50–60 minutes until an instant-read thermometer reaches 160 F. Turn oven to broil and cook for 5–8 minutes until skin is charred and crisp.
In a medium saucepan over medium-low heat, simmer vinegar, sugar and salt until dissolved. Stir in chilies and garlic. Allow to cool before serving alongside hens.
Stir-fried beef and bok choy
Photo by Gwénaël Le Vot
Serves 4
1 pound flank steak, sliced thin across the grain
2 tablespoons tamari or soy sauce, divided
Pinch cornstarch (about ⅛ teaspoon)
1½ tablespoons peanut oil
8 small heads baby bok choy, halved and dark leaves removed from bulbs
2 garlic cloves, minced
1 tablespoon grated ginger
3 tablespoons oyster sauce
1 teaspoon sesame oil
In a medium bowl, toss beef with 1 tablespoon soy sauce and cornstarch. Heat oil in a skillet or wok over high heat; sear beef for 3–4 minutes until browned. Remove and set aside. Add bok choy bulbs, garlic and ginger; stir-fry for 2 minutes. Add bok choy leaves and ¼ cup water; cover and steam for 1–2 minutes. Return beef to skillet. Add oyster sauce and remaining soy sauce. Toss to coat and drizzle with sesame oil.
Sesame chicken with broccoli and red peppers
Photo by Iuliia Nedrygailova
Serves 4
¼ cup tamari or soy sauce
2 tablespoons honey
1 tablespoon sesame oil
1 tablespoon fresh grated ginger
2 garlic cloves, minced
1 pound boneless, skinless chicken breast, cut into 1-inch cubes
2 cups broccoli florets
1 red bell pepper, sliced
1 tablespoon sesame seeds
Preheat oven to 400 F. In a small bowl, whisk soy sauce, honey, sesame oil, ginger and garlic. Arrange chicken, broccoli and pepper slices on a large, rimmed baking sheet. Pour half the sauce over the mixture and toss to coat. Bake for 20–25 minutes. Drizzle with remaining sauce and sprinkle with sesame seeds.
Steak fried rice
Karen Hermann
Photo by Karen Hermann
Serves 4
1½ tablespoons peanut oil
½ pound steak, sliced
1 tablespoon unsalted butter
½ cup frozen peas and carrots
2 garlic cloves, minced
3 cups cooked, chilled rice
2 eggs, slightly beaten
2 tablespoons tamari or soy sauce
2 scallions, sliced
Add oil to a large skillet over medium-high heat. Brown steak for 2–3 minutes; remove from skillet and set aside. Melt butter in same skillet and sauté peas and carrots for 3 minutes. Add garlic and sauté an additional 30 seconds. Add rice and let sit undisturbed for 2 minutes to get crispy on bottom. Push rice aside, pour in eggs and scramble. Return steak to pan, add soy sauce and mix everything together. Serve and garnish with scallions.
Chef’s tip: Keep in mind these keys to cooking perfect Asian-style rice:
- Rinse uncooked rice 3–4 times in cold water until the water runs clear to remove excess starch, ensuring the cooked rice won’t be gummy.
- Use a 1-to-1.25 ratio of rice to water (1 cup rice to 1¼ cups water).
- Follow the 10-5-5 rule: Bring rice to a boil, cover and cook on high for 10 minutes, simmer on low for 5 minutes, then turn off the heat and let it steam for 5–10 minutes.
- Never skip the resting period, as this allows moisture to redistribute, resulting in better texture.
- Use a rice cooker for convenience or a heavy-bottom pot with a tight-fitting lid to keep steam inside.