Singapore Chow Mein

1 cup shredded cooked chicken (pack tight)
1 brown onion (sliced)
1 green bell pepper (sliced)
2 Tbsp olive oil
1 Tbsp Honey Curry
1 Tbsp Deep Roasted Garlic
1 Tbsp Light soy sauce
3 Tbsp chicken broth
1/2 cup bean sprouts
1/4 cup spring onion (1” pieces)
4 individual serving of thin egg noodle (al dente)


  • Combine & mix well chicken broth, soy sauce, Deep Roasted Garlic, & Honey Curry. Set aside.
  • Heat oil in wok or large skillet over medium high heat.
  • When hot, stir in onion, bell pepper for 3 minutes, then add chicken & stir for 2 minutes.
  • Now add the pre-made seasoning liquid, then add & stir fry continuously with egg noodle for 2-3 minutes.
  • Just before removing chow mein from wok, toss in bean sprouts & green onion. (keep these semi-cooked)
  • Plate this on a large platter for family style sharing.
  • Garnish w/ sprinkles of Toasted Sesame + cilantro leaves.
  • Optional to serve with chopped scramble eggs mixed in.

Delicious with fresh coconut water beverage.

Thai Green Curry Chicken Tenders

1 lb chicken tenders (1.5” pieces)
1 can coconut milk
1 cup chicken broth
1 Tbsp Green Curry
2 tsp BBQ Pad Thai
2 eggplants (cubed)
2 zucchini (cubed)
4 stalks of green onions (sliced)
Sprigs of cilantro


  • Wash & pat dry chicken tenders.
  • Soak chicken in coconut milk in a bowl.
  • Meanwhile, heat chicken broth & seasonings in a pot over medium high heat.
  • When broth starts to boil, add the chicken with coconut milk into pot & stir well.
  • When it starts to boil, stir in veggies & cook for 5 minutes (or longer if desired) over medium heat.
  • Serve the curry chicken in individual bowls & top w/ cilantro.

Side of warm naan or thin Rice Noodle are nice accompaniment.

Posole Party

1 lb of Pork (Chucky 1.5” Cubes)
1 lb of Chicken (Chucky Cubes)
1/4 cup oil
1 red onion (chopped)
4 cans of chicken broth
1 28 oz can Hominy (drained)
1 28 oz can Pinto beans (undrained)
1 28 oz can Diced Tomatoes (undrained)
2 Tbsp Deep Roasted Garlic
2 Tbsp Chipotle Creole
1 Tbsp Coffee Chili
1 Tbsp Chili Ginger
1 Tbsp Wasabi Habanero
2 tsp ground cumin
5 limes (juiced)

Radish slices, chopped Cilantro, chopped white onion, shredded green/red cabbage, jalapeños, pickled carrots, lime wedges & chopped avocado . (It’s a party!)


  • Combine all 5 seasonings and rub evenly onto pork and chicken.
  • Heat oil in a large skillet over medium high heat.
  • When hot, brown the meat on all sides.
  • Line a sheet pan with foil and put the meat in there.
  • Seal the pan & bake the meat at 275 degree oven for 2 hours.
  • In a large heavy pot, add chicken broth, onions, hominy, & pinto beans, stir and bring to a boil.
  • Next add tomatoes and baked meat into the boiling broth, reduce heat to medium.
  • Add more water or broth to keep ingredients submerged.
  • Cook for additional 30 minutes until posole is a thick soupy stew consistency.
  • Add lime juice last & stir to brighten the flavors.

Serve in individual bowls and allow guests to select their own garnishes… Play with their Food!
Warm Tortillas is the traditional accompaniment. Toasted crusty bread is ok too.

For vegetarian version: substitute meat with 1 can of black or kidney beans, substitute chicken broth with vegetable broth.

Hot Wings on a Dare

3 lb chicken wings (cut into flats & drumettes)
2 Tbsp Sticky Sriracha Wings
1/2 Tbsp Wasabi Habanero
1/2 Tbsp Hot Fried Chicken


  • Wash & dry chicken wing pieces, set aside
  • Combine all three seasonings in a bowl.
  • Add chicken pieces and use your hands to coat them well.
  • Preheat oven to 425 degrees.
  • Meanwhile, line baking pan with aluminum foil, lay chicken wings 1/4” apart.
  • Bake 25 minutes on top rack, turn over & bake another 25 minutes ’til golden – longer if wings are meaty.
  • Then remove & plate.

Make sauce for dipping:

  • 1/4 cup chicken broth
  • 2 cubes of butter
  • 1 Tbsp of honey
  • 1 Tbsp Hot Molasses
  • 1 Tbsp Hot Fried Chicken
  • Heat & stir well all ingredients in sauce pan over medium heat.
  • Then put sauce in dipping dish.

Serve with sugar snap peas, cucumber spears, jicama sticks, & plain greek yogurt dip sprinkled w/ garden herbs & ginger.

Chicken with Rice

1 whole chicken cut up
1 Tbsp Deep Roasted Garlic
1/2 tsp Kung Pao Garlic
1 Tbsp Garden Herbs & Ginger
1/2 cup of oil
2 cans of chicken broth
2 cups of uncooked rice
4 stalks of celery (sliced)
2 carrots (chopped)
1 large onion (chopped)
1 lb of mushrooms (rough sliced)
Handful of sliced black & green olives


  • Grease large baking pan with some of the oil
  • Spread raw rice on bottom of pan
  • Spread the raw cut vegetables on top of the rice
  • Season & brown chicken pieces in remaining oil in large skillet
  • Place the chicken pieces in pan on top of the rice
  • Pour broth over chicken pieces
  • Cover pan with aluminum foil & seal tight
  • Bake in 350 degree oven for 1.5 hours
  • Garnish with olives

Serves 4 people