Authentic Chimichangas
Authentic Chimichangas International & Regional Cuisines Indulge in the rich flavors of this traditional Mexican dish with our recipe for Authentic Chimichangas. These golden, crispy parcels are filled with a tantalizing combination of seasoned meat, savory beans, melted cheese, and aromatic spices. Served with vibrant toppings and a zesty salsa, this dish is sure to impress your guests and transport them to the heart of Mexico. Embrace the culinary heritage of the Southwest and savor every delectable bite of these mouthwatering chimichangas. Ingredients 1 pound (450g) ground beef 1 onion, finely chopped 2 cloves of garlic, minced 1 teaspoon ground cumin 1 teaspoon chili powder 1/2 teaspoon paprika Salt and pepper to taste 1 cup (200g) cooked black beans 1 cup (100g) shredded cheddar cheese 8 flour tortillas Vegetable oil for frying Toppings: shredded lettuce, diced tomatoes, sour cream, guacamole Instructions In a large skillet, cook the ground beef over medium heat until browned. Add the onion, garlic, cumin, chili powder, paprika, salt, and pepper. Cook until the onion is translucent and the spices are fragrant. Stir in the black beans and cook for an additional 2-3 minutes. Remove from heat and set aside. Warm the tortillas in a dry skillet or microwave to make them pliable. Spoon a generous amount of the beef and bean mixture onto the center of each tortilla. Sprinkle with shredded cheese. Fold the sides of the tortilla over the filling, then fold the bottom edge up and roll tightly to enclose the filling. In a deep frying pan or pot, heat vegetable oil to 350°F (180°C). Carefully place the chimichangas, seam side down, into the hot oil and fry until golden brown and crispy, about 3-4 minutes per side. Remove the chimichangas from the oil and drain on paper towels. Serve the chimichangas hot, topped with shredded lettuce, diced tomatoes, sour cream, and guacamole. Accompany with your favorite salsa on the side. Experience the allure of Mexico with our Authentic Chimichangas. Crispy tortillas envelop a tantalizing filling of seasoned beef, black beans, and gooey cheddar cheese. Topped with vibrant toppings and served alongside zesty salsa, this dish will transport your taste buds south of the border. A culinary masterpiece that will leave your guests craving more. 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Authentic Margherita Pizza
Authentic Margherita Pizza International & Regional Cuisines This recipe guides you through the process of creating a professional and authentic Margherita pizza that will transport your taste buds to Italy. With its simple yet flavorful combination of fresh ingredients, including ripe tomatoes, fragrant basil, and creamy mozzarella, this classic pizza captures the essence of Italian cuisine. The homemade pizza dough is stretched to perfection and topped with a vibrant tomato sauce, aromatic herbs, and gooey cheese. Prepare to savor each bite of this traditional Margherita pizza that embodies the true spirit of Italian gastronomy. Ingredients 1 pizza dough (homemade or store-bought) 1 cup tomato sauce 2 cups mozzarella cheese, shredded 2 ripe tomatoes, thinly sliced Fresh basil leaves Extra-virgin olive oil Salt and pepper for taste Instructions Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat up. On a lightly floured surface, roll out the pizza dough into a round shape of your desired thickness. Transfer the rolled-out dough onto a pizza peel or the back of a baking sheet lined with parchment paper. Spread the tomato sauce evenly over the dough, leaving a small border around the edges. Sprinkle the shredded mozzarella cheese over the sauce, covering the entire surface. Arrange the sliced tomatoes on top of the cheese, and season with salt and pepper to taste. Drizzle a small amount of olive oil over the pizza for added flavor. Carefully transfer the pizza onto the preheated pizza stone or baking sheet. Bake in the preheated oven for about 12-15 minutes or until the crust is golden brown and the cheese is bubbly and slightly browned. Remove the pizza from the oven and let it cool for a few minutes. Garnish with fresh basil leaves and a drizzle of olive oil before serving. Indulge in the art of authentic Margherita pizza, topped with vibrant tomatoes, fragrant basil, and gooey mozzarella cheese. A taste of Italy in every bite. 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Thai Red Curry with Shrimp and Jasmine Rice
Thai Red Curry with Shrimp and Jasmine Rice International & Regional Cuisines This aromatic and flavorful Thai Red Curry is made with succulent shrimp and served over fragrant jasmine rice. The rich and creamy curry sauce, infused with a blend of traditional Thai spices, makes for a satisfying and exotic dish that will transport your taste buds to Thailand. Ingredients 1 lb shrimp, peeled and deveined 2 tablespoons Thai red curry paste 1 can (14 oz) coconut milk 1 red bell pepper, thinly sliced 1 small onion, thinly sliced 1 cup broccoli florets 1 tablespoon fish sauce 1 tablespoon brown sugar Juice of 1 lime Fresh cilantro leaves, for garnish Cooked jasmine rice, for serving Instructions In a large skillet or wok, heat some oil over medium heat. Add the Thai red curry paste and cook for a minute until fragrant.Add the shrimp to the skillet and cook until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside.In the same skillet, add the coconut milk and stir to combine with the curry paste. Bring to a simmer.Add the sliced red bell pepper, onion, and broccoli florets to the skillet. Cook for a few minutes until the vegetables are tender-crisp.Stir in the fish sauce, brown sugar, and lime juice. Taste and adjust the seasoning if needed.Return the cooked shrimp to the skillet and toss to coat them with the curry sauce.Remove from heat and garnish with fresh cilantro leaves.Serve the Thai red curry over jasmine rice and enjoy the delicious flavors! Experience the vibrant flavors of Thailand with this mouthwatering Thai Red Curry with succulent shrimp and fragrant jasmine rice. The creamy curry sauce infused with traditional spices will transport you to the bustling streets of Thailand. 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Authentic Italian Lasagna with Homemade Meat Sauce
Authentic Italian Lasagna with Homemade Meat Sauce Pasta & Noodles This classic Italian lasagna is made with layers of tender pasta, a hearty meat sauce, creamy ricotta, and melted mozzarella cheese. The homemade meat sauce is made with ground beef, tomatoes, garlic, and Italian herbs, which is then simmered to a rich, flavorful sauce. Perfect for a cozy family dinner or special occasion! Ingredients 9 lasagna noodles 1 pound ground beef 1 onion, chopped 4 cloves garlic, minced 28 ounces canned crushed tomatoes 6 ounces tomato paste 1 teaspoon dried basil 1 teaspoon dried oregano 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 cup chopped fresh parsley 15 ounces ricotta cheese 1 egg 1/4 cup grated Parmesan cheese 2 cups shredded mozzarella cheese Instructions Preheat the oven to 375°F (190°C). Cook lasagna noodles according to package directions until al dente. Drain and set aside. In a large skillet over medium heat, cook the ground beef, onion, and garlic until the meat is browned and onion is translucent, stirring occasionally, about 5-7 minutes. Add the crushed tomatoes, tomato paste, basil, oregano, salt, and pepper to the skillet. Bring to a simmer and let cook for 20-30 minutes, stirring occasionally, until the sauce has thickened and flavors have melded together. Stir in chopped parsley. In a medium bowl, combine ricotta cheese, egg, and Parmesan cheese. Mix well. To assemble the lasagna, spread a layer of meat sauce in the bottom of a 9×13-inch baking dish. Top with a layer of lasagna noodles, then spread a layer of the ricotta mixture on top. Sprinkle with shredded mozzarella cheese. Repeat layers until all ingredients are used up, ending with a layer of meat sauce and shredded mozzarella cheese on top. Cover the lasagna with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 25-30 minutes, or until the cheese is melted and bubbly and the lasagna is heated through. Remove from the oven and let it cool for a few minutes before serving. This authentic Italian lasagna is the ultimate comfort food. Layers of pasta, homemade meat sauce, and melted cheese make it a delicious and hearty meal. 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Greek Spanakopita with Spinach and Feta Cheese
Greek Spanakopita with Spinach and Feta Cheese International & Regional Cuisines This Greek Spanakopita recipe features a savory filling of spinach and feta cheese, encased in flaky layers of phyllo pastry. It’s a classic dish that’s perfect for entertaining or as a satisfying vegetarian meal. Ingredients 1 lb. fresh spinach, chopped 1 large onion, finely chopped 3 cloves garlic, minced 8 oz. feta cheese, crumbled 1/4 cup fresh parsley, chopped 1/4 cup fresh dill, chopped Salt and pepper, to taste 12-16 sheets phyllo pastry 1/2 cup unsalted butter, melted Instructions Preheat the oven to 375°F (190°C). In a large skillet, sauté the chopped onion and minced garlic in a little bit of olive oil over medium heat until soft and fragrant. Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove the skillet from the heat and let the spinach mixture cool slightly. Once cooled, add the crumbled feta cheese, chopped parsley and dill, and season with salt and pepper to taste. Mix well. Lay out a sheet of phyllo pastry on a clean surface and brush it with melted butter. Repeat with 2-3 more sheets of phyllo pastry, brushing each layer with melted butter. Cut the stacked phyllo pastry into 4-6 equal strips. Place a tablespoon of the spinach and feta mixture on one end of each phyllo strip. Fold the phyllo pastry over the mixture to create a triangle, then continue folding the triangle up the strip until you reach the end. Repeat the process with the remaining phyllo pastry and spinach and feta mixture. Brush the triangles with melted butter and place them on a baking sheet lined with parchment paper. Bake the Spanakopita triangles for 20-25 minutes, or until golden brown and crispy. Serve the Spanakopita hot, as an appetizer or main dish. This classic Greek Spanakopita recipe features a savory filling of spinach and feta cheese, encased in flaky layers of phyllo pastry. It’s a delicious and satisfying vegetarian meal that’s perfect for entertaining or a cozy night in. MORE TO DISCOVER Roasted Beet and Goat Cheese Salad with Candied Walnuts Beef Bourguignon with Red Wine, Mushrooms, and Bacon Grilled Lamb Chops with Mint Chimichurri Sauce Spicy Thai Green Curry with Shrimp and Vegetables Grilled Mahi-Mahi with Mango Salsa Cucumber and Mint Lemonade. Sauteed Spinach with Garlic and Lemon Moroccan-style Chicken Tagine with Olives and Preserved Lemon Japanese Chicken Teriyaki with Sticky Rice and Vegetables Sticky Honey Mustard Chicken with Brussels Sprouts Raspberry and Almond Croissant with Powdered Sugar Beef and Broccoli Stir-Fry with Jasmine Rice Fresh Strawberry Shortcake with Homemade Biscuits Delectable Stuffed Mushroom Caps Pad Thai with Shrimp and Tofu Creamy Cauliflower Soup with Crispy Prosciutto Chocolate Peanut Butter Swirl Bars Roasted Rack of Lamb with Rosemary and Garlic Homemade Strawberry Sorbet with Fresh Berries Greek Spanakopita with Spinach and Feta Cheese Iced Peach Green Tea Cauliflower Fried Rice with Peas and Carrots Key Lime Pie with Graham Cracker Crust and Whipped Cream Jamaican Jerk Chicken with Mango Salsa and Rice Decadent Black Forest Cake with Cherry Compote Cinnamon Swirl Coffee Cake with Streusel Topping Tangy Honey Mustard Sauce with Dijon and Apple Cider Vinegar Pineapple Turmeric Smoothie Spicy and Smoky Chipotle Black Bean Soup Banana Bread French Toast with Cinnamon and Maple Syrup Buffalo Chicken Macaroni and Cheese Honey Glazed Carrots with Thyme Homemade Hummus with Pita Chips and Veggies Chicken Bruschetta Homemade Spinach and Ricotta Ravioli with Tomato Sauce Sheet Pan Chicken Fajitas with Bell Peppers and Onions Wild Rice Pilaf with Cranberries and Pecans Classic Pork Schnitzel with Lemon and Capers Crispy Hash Brown and Veggie Breakfast Skillet with Poached Eggs Slow-Cooked Beef Ragu with Polenta Huevos Rancheros Breakfast Burritos Creamy Artichoke and Roasted Red Pepper Dip Grilled Salmon with Mango Salsa Classic French Onion Soup with Gruyere Croutons Mushroom Risotto with Parmesan and Truffle Oil Korean-style Beef Bulgogi One-Pot Lemon Garlic Shrimp Pasta with Arugula Classic Meatloaf with Homemade Ketchup Glaze Pan-Seared Scallops with Lemon Butter Sauce Sweet and Spicy Sriracha Popcorn Authentic Chicken Fajitas with Homemade Seasoning Vegan Pad Thai with Tofu and Vegetables Parmesan Crusted Chicken Tenders Butternut Squash and Sage Risotto Soft and Chewy Pretzels with Honey Mustard Sauce Spicy Thai Coconut Chicken Soup Vegetarian Lasagna with Spinach and Ricotta Lentil Soup with Vegetables and Herbs Spicy Grilled Shrimp Skewers with Mango Salsa Beef and Broccoli Stir-Fry with Garlic Ginger Sauce Grilled Chicken Caesar Salad with Homemade Dressing Quinoa and Black Bean Salad with Lime Vinaigrette Easy Chicken Stir-Fry with Vegetables and Soy Sauce Korean Kimchi Fried Rice with Scallions and Egg
Korean Kimchi Fried Rice with Scallions and Egg
Korean Kimchi Fried Rice with Scallions and Egg International & Regional Cuisines This Korean Kimchi Fried Rice is a delicious and spicy twist on traditional fried rice. The kimchi adds a tangy and flavorful kick, while scallions and egg add a pop of color and texture. Ingredients 2 cups cooked white rice, chilled 1 cup kimchi, chopped 2 tablespoons kimchi juice 2 tablespoons soy sauce 2 teaspoons sesame oil 1 tablespoon vegetable oil 4 scallions, sliced 2 cloves garlic, minced 1 teaspoon gochujang (Korean red pepper paste) 2 large eggs Salt and pepper, to taste Instructions In a small bowl, whisk together the kimchi juice, soy sauce, and sesame oil. Set aside. Heat the vegetable oil in a large skillet or wok over high heat. Add the sliced scallions and minced garlic to the skillet and stir-fry for 1-2 minutes, or until fragrant. Add the chopped kimchi and gochujang to the skillet and stir-fry for another 2-3 minutes, or until the kimchi is slightly caramelized. Add the chilled cooked rice to the skillet and stir-fry for 3-5 minutes, or until the rice is heated through and slightly crispy. Pour the kimchi juice mixture over the rice and stir-fry for another 1-2 minutes, or until the liquid has been absorbed. Push the rice to one side of the skillet and crack the eggs onto the other side. Scramble the eggs until fully cooked, then mix them into the rice. Season with salt and pepper to taste. Serve the Korean Kimchi Fried Rice hot, garnished with additional sliced scallions, if desired. This Korean Kimchi Fried Rice is a delicious and spicy twist on traditional fried rice. The kimchi adds a tangy and flavorful kick, while scallions and egg add a pop of color and texture. MORE TO DISCOVER Jamaican Jerk Chicken with Mango Salsa and Rice Korean Kimchi Fried Rice with Scallions and Egg Iced Peach Green Tea Classic French Onion Soup with Gruyere Croutons Cucumber and Mint Lemonade. Pad Thai with Shrimp and Tofu Grilled Chicken Caesar Salad with Homemade Dressing Beef and Broccoli Stir-Fry with Garlic Ginger Sauce Chicken Bruschetta Easy Chicken Stir-Fry with Vegetables and Soy Sauce Moroccan-style Chicken Tagine with Olives and Preserved Lemon Roasted Rack of Lamb with Rosemary and Garlic Delectable Stuffed Mushroom Caps Pan-Seared Scallops with Lemon Butter Sauce Tangy Honey Mustard Sauce with Dijon and Apple Cider Vinegar Classic Meatloaf with Homemade Ketchup Glaze Vegan Pad Thai with Tofu and Vegetables Vegetarian Lasagna with Spinach and Ricotta Beef Bourguignon with Red Wine, Mushrooms, and Bacon Homemade Hummus with Pita Chips and Veggies Slow-Cooked Beef Ragu with Polenta Beef and Broccoli Stir-Fry with Jasmine Rice Buffalo Chicken Macaroni and Cheese Sauteed Spinach with Garlic and Lemon Pineapple Turmeric Smoothie Grilled Mahi-Mahi with Mango Salsa Banana Bread French Toast with Cinnamon and Maple Syrup Soft and Chewy Pretzels with Honey Mustard Sauce Quinoa and Black Bean Salad with Lime Vinaigrette Sticky Honey Mustard Chicken with Brussels Sprouts Korean-style Beef Bulgogi Lentil Soup with Vegetables and Herbs One-Pot Lemon Garlic Shrimp Pasta with Arugula Grilled Salmon with Mango Salsa Chocolate Peanut Butter Swirl Bars Decadent Black Forest Cake with Cherry Compote Wild Rice Pilaf with Cranberries and Pecans Creamy Artichoke and Roasted Red Pepper Dip Sweet and Spicy Sriracha Popcorn Roasted Beet and Goat Cheese Salad with Candied Walnuts Huevos Rancheros Breakfast Burritos Fresh Strawberry Shortcake with Homemade Biscuits Butternut Squash and Sage Risotto Spicy Grilled Shrimp Skewers with Mango Salsa Honey Glazed Carrots with Thyme Cinnamon Swirl Coffee Cake with Streusel Topping Homemade Strawberry Sorbet with Fresh Berries Crispy Hash Brown and Veggie Breakfast Skillet with Poached Eggs Classic Pork Schnitzel with Lemon and Capers Homemade Spinach and Ricotta Ravioli with Tomato Sauce Creamy Cauliflower Soup with Crispy Prosciutto Spicy Thai Green Curry with Shrimp and Vegetables Parmesan Crusted Chicken Tenders Raspberry and Almond Croissant with Powdered Sugar Mushroom Risotto with Parmesan and Truffle Oil Sheet Pan Chicken Fajitas with Bell Peppers and Onions Key Lime Pie with Graham Cracker Crust and Whipped Cream Japanese Chicken Teriyaki with Sticky Rice and Vegetables Spicy Thai Coconut Chicken Soup Authentic Chicken Fajitas with Homemade Seasoning Spicy and Smoky Chipotle Black Bean Soup Grilled Lamb Chops with Mint Chimichurri Sauce
Decadent Black Forest Cake with Cherry Compote
Decadent Black Forest Cake with Cherry Compote Cakes, Pies & Tarts This Decadent Black Forest Cake with Cherry Compote is a showstopper dessert that’s perfect for special occasions or indulgent treats. The rich chocolate cake is layered with whipped cream and tart cherry compote, then topped with more whipped cream and chocolate shavings for an impressive and delicious dessert. Ingredients For the chocolate cake: 2 cups all-purpose flour 2 cups granulated sugar 3/4 cup unsweetened cocoa powder 2 tsp baking powder 1 1/2 tsp baking soda 1 tsp salt 1 cup milk 1/2 cup vegetable oil 2 large eggs 2 tsp vanilla extract 1 cup boiling water For the cherry compote: 2 cups pitted cherries, fresh or frozen 1/2 cup granulated sugar 2 tbsp cornstarch 1/4 cup water For the whipped cream: 2 cups heavy cream 1/4 cup powdered sugar 1 tsp vanilla extract For assembly: Chocolate shavings, for garnish Instructions For the chocolate cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.Add the milk, vegetable oil, eggs, and vanilla extract to the dry ingredients and mix until well combined.Stir in the boiling water and mix until the batter is smooth.Divide the batter evenly between the two prepared pans.Bake the cakes for 30-35 minutes or until a toothpick inserted into the center comes out clean.Let the cakes cool completely in the pans before removing them. For the cherry compote: In a medium saucepan, combine the cherries, sugar, cornstarch, and water.Cook the mixture over medium heat, stirring occasionally, until the cherries have broken down and the mixture has thickened (about 10-15 minutes).Remove the saucepan from the heat and let the compote cool to room temperature. For the whipped cream: In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract together until soft peaks form.For assembly: Place one of the cooled chocolate cakes on a cake stand or serving plate. Spread a layer of whipped cream on top of the cake, followed by a layer of cherry compote. Place the second chocolate cake on top of the cherry compote and repeat the layers of whipped cream and cherry compote. Finish the cake with a final layer of whipped cream and sprinkle with chocolate shavings. Chill the cake in the refrigerator for at least 1 hour before serving. This Decadent Black Forest Cake with Cherry Compote is a chocolate lover’s dream come true! Layers of rich chocolate cake, whipped cream, and tart cherry compote are topped with chocolate shavings for a showstopping dessert that’s perfect for special occasions or indulgent treats. MORE TO DISCOVER Creamy Artichoke and Roasted Red Pepper Dip Authentic Chicken Fajitas with Homemade Seasoning Homemade Hummus with Pita Chips and Veggies Vegan Pad Thai with Tofu and Vegetables Mushroom Risotto with Parmesan and Truffle Oil Crispy Hash Brown and Veggie Breakfast Skillet with Poached Eggs Beef and Broccoli Stir-Fry with Jasmine Rice Spicy Grilled Shrimp Skewers with Mango Salsa Homemade Strawberry Sorbet with Fresh Berries Tangy Honey Mustard Sauce with Dijon and Apple Cider Vinegar Beef and Broccoli Stir-Fry with Garlic Ginger Sauce Spicy Thai Coconut Chicken Soup Lentil Soup with Vegetables and Herbs Moroccan-style Chicken Tagine with Olives and Preserved Lemon Wild Rice Pilaf with Cranberries and Pecans Fresh Strawberry Shortcake with Homemade Biscuits Slow-Cooked Beef Ragu with Polenta Grilled Mahi-Mahi with Mango Salsa Decadent Black Forest Cake with Cherry Compote Spicy Thai Green Curry with Shrimp and Vegetables Pad Thai with Shrimp and Tofu Sauteed Spinach with Garlic and Lemon Pan-Seared Scallops with Lemon Butter Sauce Classic Pork Schnitzel with Lemon and Capers Sweet and Spicy Sriracha Popcorn Grilled Chicken Caesar Salad with Homemade Dressing Vegetarian Lasagna with Spinach and Ricotta Creamy Cauliflower Soup with Crispy Prosciutto Chicken Bruschetta Honey Glazed Carrots with Thyme Spicy and Smoky Chipotle Black Bean Soup Homemade Spinach and Ricotta Ravioli with Tomato Sauce Buffalo Chicken Macaroni and Cheese Beef Bourguignon with Red Wine, Mushrooms, and Bacon Classic Meatloaf with Homemade Ketchup Glaze Japanese Chicken Teriyaki with Sticky Rice and Vegetables Grilled Salmon with Mango Salsa Roasted Rack of Lamb with Rosemary and Garlic Roasted Beet and Goat Cheese Salad with Candied Walnuts Grilled Lamb Chops with Mint Chimichurri Sauce Korean-style Beef Bulgogi Classic French Onion Soup with Gruyere Croutons Delectable Stuffed Mushroom Caps Chocolate Peanut Butter Swirl Bars Quinoa and Black Bean Salad with Lime Vinaigrette
Japanese Chicken Teriyaki with Sticky Rice and Vegetables
Japanese Chicken Teriyaki with Sticky Rice and Vegetables International & Regional Cuisines This Japanese chicken teriyaki with sticky rice and vegetables is a delicious and satisfying meal that’s perfect for a weeknight dinner. Tender chicken is coated in a sweet and savory teriyaki sauce, then served with sticky rice and crisp vegetables for a complete and healthy meal. Ingredients For the Chicken Teriyaki: 4 boneless, skinless chicken breasts Salt and black pepper, to taste 1/4 cup soy sauce 2 tablespoons brown sugar 2 tablespoons honey 1 tablespoon rice vinegar 1 teaspoon grated ginger 1 teaspoon sesame oil 2 cloves garlic, minced 1 tablespoon cornstarch 1 tablespoon water 1 tablespoon vegetable oil For the Sticky Rice: 2 cups Japanese short-grain rice 2 1/4 cups water For the Vegetables: 2 cups mixed vegetables (such as broccoli, carrots, and snap peas) 1 tablespoon vegetable oil Salt and black pepper, to taste Instructions For the Chicken Teriyaki: Season the chicken breasts with salt and black pepper.In a small bowl, whisk together the soy sauce, brown sugar, honey, rice vinegar, ginger, sesame oil, and garlic.In a separate small bowl, whisk together the cornstarch and water.In a large skillet or wok, heat the vegetable oil over medium-high heat.Add the chicken and cook for 4-5 minutes per side, or until browned and cooked through.Pour the teriyaki sauce over the chicken and stir to coat.Add the cornstarch mixture and stir until the sauce thickens. For the Sticky Rice: Rinse the rice under cold water until the water runs clear.In a medium saucepan, combine the rice and water.Bring the rice to a boil, then reduce the heat to low and cover the saucepan.Simmer the rice for 18-20 minutes, or until the water is absorbed and the rice is tender. For the Vegetables: In a large skillet or wok, heat the vegetable oil over high heat. Add the mixed vegetables and stir-fry for 3-4 minutes, or until crisp-tender. Season the vegetables with salt and black pepper, to taste. This Japanese chicken teriyaki with sticky rice and vegetables is a delicious and satisfying meal that’s perfect for a weeknight dinner. Tender chicken is coated in a sweet and savory teriyaki sauce, then served with sticky rice and crisp vegetables for a complete and healthy meal. MORE TO DISCOVER Homemade Strawberry Sorbet with Fresh Berries Roasted Beet and Goat Cheese Salad with Candied Walnuts Tangy Honey Mustard Sauce with Dijon and Apple Cider Vinegar Chicken Bruschetta Fresh Strawberry Shortcake with Homemade Biscuits Grilled Mahi-Mahi with Mango Salsa Vegetarian Lasagna with Spinach and Ricotta Grilled Chicken Caesar Salad with Homemade Dressing Moroccan-style Chicken Tagine with Olives and Preserved Lemon Chocolate Peanut Butter Swirl Bars Beef and Broccoli Stir-Fry with Jasmine Rice Classic Meatloaf with Homemade Ketchup Glaze Creamy Artichoke and Roasted Red Pepper Dip Pan-Seared Scallops with Lemon Butter Sauce Homemade Spinach and Ricotta Ravioli with Tomato Sauce Korean-style Beef Bulgogi Spicy Thai Coconut Chicken Soup Spicy and Smoky Chipotle Black Bean Soup Pad Thai with Shrimp and Tofu Sweet and Spicy Sriracha Popcorn Delectable Stuffed Mushroom Caps Vegan Pad Thai with Tofu and Vegetables Honey Glazed Carrots with Thyme Slow-Cooked Beef Ragu with Polenta Crispy Hash Brown and Veggie Breakfast Skillet with Poached Eggs Authentic Chicken Fajitas with Homemade Seasoning Classic French Onion Soup with Gruyere Croutons Grilled Salmon with Mango Salsa Roasted Rack of Lamb with Rosemary and Garlic Classic Pork Schnitzel with Lemon and Capers Buffalo Chicken Macaroni and Cheese Grilled Lamb Chops with Mint Chimichurri Sauce Mushroom Risotto with Parmesan and Truffle Oil Homemade Hummus with Pita Chips and Veggies Spicy Grilled Shrimp Skewers with Mango Salsa Japanese Chicken Teriyaki with Sticky Rice and Vegetables Creamy Cauliflower Soup with Crispy Prosciutto Beef and Broccoli Stir-Fry with Garlic Ginger Sauce Beef Bourguignon with Red Wine, Mushrooms, and Bacon Sauteed Spinach with Garlic and Lemon