Ingredients: 2 cups cooked and cooled jasmine rice 1 pound chicken breast or thighs, diced 2 tablespoons vegetable oil 2 eggs, lightly beaten 1/2 cup frozen peas and carrots 3 green onions, sliced 2 cloves garlic, minced For the glaze: 3 tablespoons soy sauce 2 tablespoons honey 1 tablespoon oyster sauce 1 teaspoon sesame oil 1 tablespoon brown sugar 1 teaspoon cornstarch mixed with 2 tablespoons water Directions: Heat 1 tablespoon oil in a large wok or skillet over medium-hi

Ingredients: 1 pound beef (cubed, preferably chuck) 2 tablespoons vegetable oil 1 onion, finely chopped 4 cloves garlic, minced 1 tablespoon fresh ginger, minced For the Vindaloo Paste: 4 dried red chilies (soaked) 1 tablespoon vinegar 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1/2 teaspoon turmeric powder 1/2 teaspoon black pepper 1 teaspoon paprika 1 teaspoon sugar For Cooking: 1/2 cup water or beef broth Salt to taste Directions: Blend the soaked dried chilies, vine

Ingredients: 2 boneless, skinless chicken thighs or breasts, cut into bite-sized pieces 2 tablespoons olive oil 4 cloves garlic, minced 1 teaspoon paprika 1 teaspoon smoked paprika 1 teaspoon chili flakes (adjust to taste) 1 tablespoon Worcestershire sauce 1 tablespoon soy sauce 1/2 cup chicken broth 1 tablespoon red wine vinegar Salt and pepper to taste Fresh parsley for garnish Directions: Heat olive oil in a skillet over medium-high heat. Add chicken pieces and cook for 5–