Find easy recipes that are quick to make and require minimal effort. Be a kitchen hero with the RecipeShare app!

Easy


## A Wholesome Twist on a Classic Favorite

Pumpkin Milk Bread is a mouthwatering fusion of classic milk bread and the rich, comforting flavors of pumpkin. This delectable bread is perfect for breakfast or dessert and is sure to become a hit during the autumn season. With its soft, fluffy texture and warm, spicy notes, it will leave your taste buds craving more!

## Ingredients You'll Need

- 60g (¼ cup) butter
- 120g (½ cup) warm milk, room temperature
- 50g (¼ cup) brown sugar
- 170g (¾ cup) pumpkin purée, room temperature
- 1 tbsp vanilla
- 1 egg, room temperature
- 1 tsp salt
- 1 tbsp pumpkin spice
- 550g bread flour
- 30g toasted milk powder
- 1 tsp yeast
- egg wash
- 1 tbsp maple syrup for glaze

## Let's Get Baking!

1. Create the Wet Mixture
   If using cold milk and butter, warm them up on a microwave for about 30 seconds. Their temperature should not exceed 30C or 90F or else the yeast will die.
   Combine the butter, milk, sugar, pumpkin purée, vanilla, egg, and salt in a mixing bowl. Whisk the ingredients together until smooth.

2. Add Flour and Yeast
   Introduce the flour and instant yeast to the wet mixture. Employ a stand mixer with a dough hook attachment and knead the dough for approximately 12 minutes. If you opt for kneading by hand, ensure to follow the slap and fold method and avoid adding more flour.

3. First Rise
   Form the dough into a ball and transfer it to a clean, floured bowl. Cover the bowl and allow the dough to rise in a warm place for around an hour and a half or until doubled in size. Do not overproof.

4. Shape Your Dough
   After the dough has risen, punch it down and divide it into four equal portions. Roll out each piece flat, fold them like a book, and roll them out again. Repeat this process twice to create the desired fluffy layers. Finally, shape the dough into four rolls and place them in a buttered 9x5 loaf pan or baking sheet.

5. Second Rise and Preheat the Oven
   Cover the dough and let it rest for at least 30 minutes for a second rise.

6. Bake Your Bread
   In the meantime, preheat your oven to 340°F (170°C). Brush the dough with an egg wash before placing it in the oven. Bake the bread for 20-25 minutes or until the top is nicely browned. Once the bread is done, brush it with maple syrup for a shiny finish. Enjoy your Pumpkin Milk Bread while it's warm!

## Serving Suggestions

Pair your Pumpkin Milk Bread with a hot cup of coffee or tea for a cozy breakfast. It also makes a fantastic side dish with savory soups, stews, or roasted meats.

## Ingredient Substitutes

If you're unable to find pumpkin purée, you can easily substitute it with sweet potato or butternut squash purée. Similarly, if pumpkin spice isn't available, you can create your own blend with a mix of cinnamon, ginger, nutmeg, and allspice.

## DIY Pumpkin Spice Blend

### Ingredients for Homemade Pumpkin Spice

- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp ground allspice
- 1/4 tsp ground cloves

This recipe makes roughly 1 tbsp of pumpkin spice.

## Nutrition Information

This recipe yields approximately 12 servings. The nutrition information provided below is for one serving, which is roughly 100g:

- Calories: 230
- Total Fat: 5g
- Saturated Fat: 3g
- Cholesterol: 25mg
- Sodium: 220mg
- Total Carbohydrates: 40g
- Dietary Fiber: 2g
- Sugars: 8g
- Protein: 6g

Please note that these values are approximate and can vary based on the specific ingredients used.

## Tips and Tricks for Perfect Pumpkin Milk Bread

- For a more pronounced pumpkin flavor, consider increasing the amount of pumpkin purée and reducing the milk by an equal amount.
- Be patient while kneading the dough. The more you knead, the better the texture will be.
- To enhance the flavor, try adding chopped nuts, raisins, or chocolate chips to the dough before baking.
- For a vegan version, replace the egg with a flax egg and use plant-based milk and butter.
- If you don't have a 9x5 loaf pan, you can also bake the bread in a round cake pan or shape it into individual rolls.

## FAQs

### Can I freeze Pumpkin Milk Bread?

Absolutely! Pumpkin Milk Bread freezes well. Wrap it tightly in plastic wrap or aluminum foil and store it in an airtight container or freezer bag. It can be frozen for up to 3 months. Thaw at room temperature before serving.

### Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for all-purpose flour, but the bread may have a denser texture. To maintain a softer texture, consider using a blend of whole wheat and all-purpose flours.

### How long will Pumpkin Milk Bread stay fresh?

Pumpkin Milk Bread will stay fresh at room temperature for 2-3 days when stored in an airtight container or wrapped tightly. You can also store it in the refrigerator to extend its shelf life for up to a week.

### Can I use canned pumpkin instead of fresh pumpkin purée?

Yes, canned pumpkin works just as well as fresh pumpkin purée. Just make sure it's 100% pumpkin and not pumpkin pie filling, which contains added sugar and spices.

## Final Crumbs

Pumpkin Milk Bread is a delightful treat that brings the warm and comforting flavors of fall into your home. Serve it up for breakfast, dessert, or as a tasty side dish. With its soft, fluffy texture and tantalizing aroma, it's sure to become a seasonal favorite in your household. Happy baking!


Savor the flavors of fall with this scrumptious Pumpkin Milk Bread recipe, perfect for cozy gatherings or a delightful breakfast treat!

Start with 3 cups and add the last 1/2 as needed

Pumpkin Milk Bread


<YouTube url="https://www.youtube.com/watch?v=DxeIKvwiWyY&t=282s&pp=ygURY2hlZiBydiBjYWxkZXJldGE%3D" />

## What is Beef Caldereta?

Beef Caldereta is a popular Filipino dish known for its rich, hearty, and flavorful sauce. It is a comforting stew made with tender beef cubes, a tomato-based sauce, and a medley of vegetables, such as potatoes, bell peppers, and sometimes olives or peas. The dish is also characterized by its unique blend of ingredients, including peanut butter or liver spread, which adds depth and complexity to the flavor.

According to Chef RV, this particular Beef Caldereta recipe is what he grew up with and what taught him to be a foodie. He emphasizes the importance of taking time to braise the meat, which allows it to absorb the flavors of the sauce and become fork-tender. By following his family's traditional recipe, you can enjoy a delicious and authentic taste of Filipino cuisine right in your own kitchen.

## Ingredients

- 1 kg Beef cubes
- 1 large onion, finely chopped
- 1 tablespoon minced garlic
- Fish sauce, for seasoning
- 2 red bell peppers (medium size), finely chopped
- 150 g tomato sauce
- 330g beef stock
- 1 1/2 tablespoons soy sauce
- 1/3 teaspoon cracked black pepper
- 80 g peanut butter
- 3 tablespoons evaporated milk
- 1.5 tablespoons tomato paste
- Splash of vinegar
- 3 potatoes, peeled and cut into cubes
- 3 hard boiled eggs, peeled and sliced
- Salt, pepper, sugar to taste

## Instructions

1. Prepare the sofrito
   Heat vegetable oil in a large pot or pressure cooker over medium heat. Sauté onions, garlic, and finely chopped red bell pepper until caramelized. Season with salt.

2. Add the beef
   Add beef cubes to the sofrito and sauté until browned. Season with soy sauce and cracked black pepper.

3. Add the sauce and liquids
   Stir in tomato sauce, beef stock, and, if desired, tomato paste. If using a pressure cooker, cover and cook for 1 hour. For traditional stovetop cooking, cover and simmer for 2-3 hours.

4. Add the remaining ingredients
   Transfer the mixture to a large pan, then add potatoes, evaporated milk, peanut butter, sugar, a splash of soy sauce, and vinegar. Allow the mixture to boil before stirring. Add cubed red bell peppers, garbanzos, and sliced hard-boiled eggs.

5. Simmer and serve
   Simmer the dish for another 10-15 minutes, allowing the flavors to meld together. Serve hot with steamed rice or your favorite side dish.

## Nutrition Information

This recipe serves 6 people, with approximately 350 grams per serving.

Per serving:

- Calories: 620 kcal
- Protein: 45g
- Fat: 35g
- Carbohydrates: 40g
- Fiber: 5g
- Sodium: 1200mg

## Serving Suggestions:

Beef Caldereta is traditionally served with steamed rice, but you can also pair it with crusty bread or a simple green salad for a lighter meal.

## Ingredient Substitutes:

- If beef cubes are unavailable, you can substitute with pork or chicken.
- For a dairy-free version, replace evaporated milk with coconut milk.
- Fresh tomatoes can be used in place of tomato sauce; just add 2 cups of finely chopped tomatoes.

## Tips and Tricks:

- For a thicker sauce, mix peanut butter with some broth before adding it to the dish.
- Add a splash of vinegar to prevent the dish from spoiling and to add a subtle tanginess.

## Frequently Asked Questions

### Can I make Beef Caldereta in advance?

Yes, you can make Beef Caldereta in advance. In fact, the flavors develop and become more robust when the dish is allowed to rest overnight. Just be sure to store it in an airtight container and reheat thoroughly before serving.

### Can I freeze Beef Caldereta?

Beef Caldereta can be frozen for up to 3 months. Allow the dish to cool completely, then transfer it to an airtight container or heavy-duty freezer bags. When you're ready to enjoy it, defrost the dish in the refrigerator overnight and reheat it on the stovetop over low heat until heated through.

### How do I store leftovers?

Store leftover Beef Caldereta in an airtight container in the refrigerator for up to 3-4 days. Make sure to reheat the dish thoroughly before serving.

### Can I use other vegetables in this recipe?

Yes, you can customize the vegetables in Beef Caldereta according to your preference. Some popular options include carrots, green peas, and olives.

### How can I make this dish less spicy?

If you prefer a milder dish, you can reduce the amount of cracked black pepper or eliminate it altogether. Alternatively, you can also add more sugar to balance out the heat.

Now that you have all the information you need, it's time to gather your ingredients and start cooking this delicious Filipino feast. Enjoy!


Discover Chef RV's family traditional version of Beef Caldereta recipe—a rich and hearty Filipino dish perfect for gatherings and special occasions.

Chef RV Beef Caldereta


## What is Thai Cashew Chicken?

Thai Cashew Chicken, or "Gai Pad Med Ma Muang," is a popular Thai stir-fry dish that features tender, marinated chicken pieces, crunchy cashews, colorful bell peppers, and a mouthwatering blend of savory, sweet, and slightly spicy sauce. This delectable dish is sure to become a favorite in your meal rotation.

## Ingredients

### Chicken Marinated

- 500 grams boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tsp soy sauce

### For the sauce

- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 2 tsp sesame oil
- 1 tbsp sugar
- 2 tbsp Thai chili paste

### For the Stir Fry

- Cooking oil
- 2 tsp garlic, chopped
- 1 onion, chopped
- 8-10 dried chilies, fried
- Bunch green onions, chopped
- 100 grams unsalted, roasted cashews

## Instructions

1. Marinate the chicken pieces in soy sauce (and water for chicken breast) for at least 15 minutes before cooking.
2. In a small bowl, mix together the ingredients for the Cashew Chicken Sauce until well combined.
3. Prep your vegetables and cashews as described in the ingredients list.
4. Fry the dried chilies in a wok with a little oil over low heat until dark maroon and crispy. Remove and set aside.
5. In the same wok, heat on high and sear the marinated chicken pieces until nicely browned. Remove and set aside, leaving the oil in the wok.
6. Fry the minced garlic in the same wok over medium heat until it turns slightly golden.
7. Add the chopped onion and continue cooking until slightly softened.
8. Add the bell peppers and cook for another minute.
9. Return the cooked chicken to the wok, followed by the Cashew Chicken Sauce. Toss everything together and cook until heated through.
10. Turn off the heat and add the roasted cashews, green onions, and fried chilies. Toss until well combined.

## Nutrition information:

Per serving, assuming 4 servings:

- Calories: 430 kcal
- Protein: 35 g
- Fat: 23 g (4 g saturated)
- Carbohydrates: 22 g (5 g sugar, 2 g fiber)
- Sodium: 1320 mg

Please note that the nutrition information provided is an estimate and can vary based on the specific brands and ingredients used. If you're looking for more precise nutritional data, you can use a nutrition calculator or an app to input the exact ingredients and quantities you're using.

## Top Tips for Making the Best Thai Cashew Chicken

- Marinate the chicken pieces for at least 4 hours or even overnight to avoid having bland chicken pieces.
- Cut the chicken pieces into roughly the same sizes to ensure they cook at the same time.
- Sear the chicken pieces by ensuring to pre-heat the wok with the oil until 200C or 400F. Avoid mixing constantly to bring some char to the chicken.
- Prepare all your other ingredients before starting to cook as this dish comes together really quickly.
- Ensure to toast your cashews in the oven at 180C for around 10-12 minutes until you have a deep golden color on them. Be careful not to burn them!
- If you plan to store this dish in the fridge, do not mix the cashew pieces during cooking. Add them when you're about prepare the dish instead.

## What are the Ingredients for Thai Cashew Chicken?

- We are using chicken breast in this recipe, but feel free to substitute chicken thighs or even tofu. Be sure to marinade the chicken pieces to avoid having bland chicken pieces.
- The cooking sauce is made up of oyster sauce, soy sauce, fish sauce, Thai chilli paste, sesame oil and a bit of sugar.
- We highly recommend using Thai chilli paste as this brings a lot of flavour to the dish. If you don't have any, you can substitute your favourite Asian chilli paste or sauce like Sriracha or Gochujang. Be warned that the flavour will be different, but should still be good! Alternatively, you can use oyster sauce plus your favourite chilli powder.
- We are roasting our cashews in the oven at around 180C or 350F for at 10-15 minutes until you have a dark golden color. This ensures you have an even more nutty flavour in your dish.
- If you prefer a spicier dish, you can increase the number of dried chilies or add some fresh Thai bird's eye chilies when frying the garlic.
- You can easily customize this dish by adding your favorite vegetables, such as baby corn, zucchini, or snap peas.
- For a vegetarian or vegan version, replace the chicken with tofu and use vegetarian oyster sauce and soy sauce instead of fish sauce.
- To make the dish gluten-free, use tamari or gluten-free soy sauce and a gluten-free oyster sauce.
- If making this dish ahead of time, separate the cashews and only add before serving to prevent them from being soggy.

## Ingredient Substitutes

- If you can't find Golden Mountain sauce, you can use Maggi seasoning or simply add more fish sauce.
- For the Thai chili paste, you can make your own or substitute with store-bought chili paste.

## What Can I Serve with Thai Cashew Chicken?

- Plain rice, fried rice, egg fried rice, garlic fried rice
- Boiled or steamed vegetables like broccoli and carrots
- You can also serve this with some Asian noodles

## Fun Facts about Cashews

- Cashews are native to Brazil but are now grown in many tropical regions around the world, including India, Vietnam, and Nigeria.
- The cashew nut is actually a seed that grows on the bottom of the cashew apple, which is also edible and used in various culinary applications, such as jams, juices, and alcoholic beverages.
- Cashews are a good source of healthy fats, proteins, and essential minerals like magnesium, phosphorus, and manganese.

## FAQ

### How many calories are in a serving of this dish?

There are approximately 430 calories per serving of this dish, assuming it makes 4 servings.

### Is this dish healthy?

This dish can be considered moderately healthy. It contains a good amount of protein from the chicken and healthy fats from the cashews. However, it also contains a high level of sodium (1320 mg per serving), which may not be suitable for people watching their sodium intake. To make the dish healthier, you can try using low-sodium soy sauce and fish sauce, or reducing the amount of these ingredients.

Remember that the healthiness of a dish depends on individual dietary needs and preferences. If you have specific dietary restrictions or goals, you may need to adjust the recipe accordingly.


This Thai Cashew Chicken recipe combines the salty, savoury and zingy flavours of Thai cuisine. The chicken chunks are fried in a wok and served with sauce.

Thai Cashew Chicken


<YouTube url="https://www.youtube.com/watch?v=zjzAvvznC14&pp=ygUQY2hlZiBydiBiaXJ5YW5pIA%3D%3D" />

## Ingredients You'll Need

- 125 g salted butter
- 500 g chicken thigh
- Salt, pepper, curry powder, and lemon juice for seasoning
- 1 red onion, chopped
- 3 tomatoes, chopped
- 1 carrot, cut into cubes
- 1 tbsp minced garlic
- 1 tsp turmeric powder
- 1 tsp curry powder
- 1 tsp cumin powder
- 1 tsp cardamom
- 3-4 cinnamon sticks
- 3-4 bay leaves
- 1.5 cups Basmati rice
- 2 cups water
- 0.5 chicken broth cube or powder

## The Magic Begins: Preparing the Chicken Biryani

1. Season the chicken
   Rub the chicken thighs with salt, pepper, curry powder, and lemon juice. For the best flavor, marinate overnight or for at least 30 minutes.

2. Brown the chicken
   In a large pan, heat up some olive oil and brown the chicken thighs, skin-side down. Remove the chicken and set aside.

3. Cook the aromatics
   Using the same pan, melt the butter and sauté the onions, tomatoes, carrots, and garlic. Add the turmeric, curry powder, cumin, cardamom, cinnamon sticks, and bay leaves.

4. Add the rice
   Stir in the Basmati rice and season with a touch of soy sauce.

5. Pour in the chicken stock
   Combine 2 cups of water with the chicken broth cube or powder, and pour the mixture into the pan.

6. Bring back the chicken
   Place the browned chicken back into the pan and cover. Cook on low heat for 20-25 minutes.

## Nutritional Information

Servings: 4
Serving size: 375 g

Per serving:

- Calories: 625 kcal
- Carbohydrates: 78 g
- Protein: 27 g
- Fat: 23 g

## Perfect Pairings: Side Dishes for Your Chicken Biryani

Complement your Chicken Biryani with these delightful side dishes:

- A fresh cucumber raita
- A tangy tomato-onion salad
- Poppadoms for a crispy contrast

## Ingredient Substitutes

- Can't find Basmati rice? Try using jasmine rice as an alternative.
- Swap out the chicken thighs for other proteins like beef, lamb, or even seafood.

## Tips and Tricks for Biryani Brilliance

- Marinate the chicken overnight for maximum flavor.
- Use a glass lid to resist the temptation of peeking during the cooking process.

## Frequently Asked Questions

### Can I use a rice cooker instead of a pan to make the Chicken Biryani?

Yes, you can use a rice cooker to make Chicken Biryani. Follow the same steps for seasoning the chicken, browning it, and cooking the aromatics. After sautéing the rice, transfer everything to the rice cooker, add the chicken stock, and place the browned chicken on top. Cook the Biryani using the rice cooker's regular cooking setting.

### Can I make this recipe vegetarian or vegan?

Yes! To make a vegetarian Biryani, substitute the chicken with vegetables such as cauliflower, green beans, potatoes, and peas. For a vegan version, use plant-based butter and substitute the chicken broth cube with a vegetable broth cube.

### Can I make this recipe in an Instant Pot or pressure cooker?

Absolutely! To make Chicken Biryani in an Instant Pot or pressure cooker, follow these steps:

1. Season and brown the chicken using the sauté function. Remove the chicken and set aside.
2. Cook the aromatics and spices using the sauté function.
3. Add the rice and stir, then add the chicken stock.
4. Place the browned chicken on top of the rice.
5. Close the lid, seal the vent, and cook on high pressure for 6-8 minutes, depending on your cooker's instructions.
6. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
7. Open the lid and fluff the rice with a fork.

### How should I store leftover Chicken Biryani?

Store leftover Chicken Biryani in an airtight container in the refrigerator for up to 4 days. To reheat, microwave or heat on the stovetop with a splash of water to prevent the rice from drying out.


Dive into the delightful world of Chef RV's Chicken Biryani - a delicious, aromatic dish that will leave you craving more! Let's get cooking!

Chef RV's Chicken Biryani


<YouTube url="https://www.youtube.com/watch?v=Zw6a4RrY8s4&t=24s&pp=ygUaY2hlZiBydiBtYW5hYmF0IHBhcm1pZ2lhbmE%3D" />

## Ingredients You'll Need

### For the Breaded Chicken

- 4 chicken breast fillets, pounded
- Salt and black pepper, to taste
- Garlic powder (optional)
- All-purpose flour or cake flour
- 2 eggs, beaten
- Fine bread crumbs
- Olive oil and good butter (for frying)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can crushed tomatoes
- Dried basil or fresh basil (double the quantity)
- Grated Parmesan cheese (optional)

### For Serving

- Cooked pasta of your choice
- Fresh basil leaves
- Extra Parmesan cheese

## Let's Get Cooking

1. Prepare the Chicken Fillets
   Start by seasoning the pounded chicken breast fillets with salt, garlic powder, and black pepper. Set aside.

2. Set Up Your Breading Station
   Prepare three plates or shallow bowls for your breading station. Place the flour in the first plate, the beaten eggs in the second plate, and the bread crumbs in the third plate. Season the flour and bread crumbs with salt, pepper, and a bit of garlic powder.

3. Bread the Chicken Fillets
   Dip each chicken fillet in the flour, then the beaten eggs, and finally, coat them evenly with the bread crumbs. Place the breaded fillets on a clean plate.

4. Pan-fry the Chicken
   Heat a combination of olive oil and good butter in a pan. Pan-fry the breaded chicken fillets until they are golden brown on both sides. Remove the cooked fillets and place them on a cooling rack or a plate lined with paper towels.

5. Prepare the Tomato Sauce
   In a separate pan, heat some oil and sauté the chopped onions and minced garlic. Add the crushed tomatoes and dried basil, then season with salt and pepper. Cook the sauce for a few minutes until it thickens slightly.

6. Assemble the Chicken Parmigiana
   Place the cooked pasta on a serving plate. Top with the pan-fried chicken fillets and pour the tomato sauce over them. Sprinkle with grated Parmesan cheese and garnish with fresh basil leaves.

## Tips and Tricks for the Perfect Chef RV Chicken Parmigiana

- Pound the chicken fillets evenly to ensure they cook uniformly.
- Prepare the breaded chicken fillets in advance and refrigerate them for better breading results.
- Use a cooling rack to drain the excess oil from the fried chicken fillets, which helps maintain their crispy texture.

## Possible Ingredient Substitutes

- Replace Parmesan cheese with other cheese varieties like quick melt cheese or mozzarella if desired.
- Use tomato sauce instead of crushed tomatoes if you prefer a smoother sauce.

## Nutritional Information (per serving)

Considering 4 servings in this recipe and approximately 150 grams per serving:

- Calories: 480
- Fat: 18g
- Carbohydrates: 34g
- Protein: 45g

## What to Serve with Chicken Parmigiana

Serve this delightful Chicken Parmigiana with a fresh garden salad, garlic bread, or steamed vegetables for a well-rounded and satisfying meal. You can also pair it with a glass of your favorite red wine, such as a Chianti or Montepulciano, to further enhance the flavors of this delicious Italian-inspired dish.

## Storing and Reheating Leftovers

- To store leftovers, place the Chicken Parmigiana in an airtight container and refrigerate for up to 3 days. For optimal taste and texture, it is best to store the sauce separately from the breaded chicken fillets.

- When reheating, preheat your oven to 350°F (180°C). Place the chicken fillets on a baking sheet lined with parchment paper and reheat for 10-15 minutes, or until heated through. Meanwhile, reheat the tomato sauce in a saucepan over low heat, stirring occasionally until warmed.

- Once both components are reheated, assemble your dish by placing the chicken fillets on a plate, topping them with the warm tomato sauce, and sprinkling with cheese and fresh basil leaves. If you are serving it with pasta, reheat the pasta separately in a pot of boiling water for a minute or two, drain, and serve alongside the chicken.

## Turning Chicken Parmigiana into a Hearty Sandwich

Looking for a creative way to enjoy your Chicken Parmigiana leftovers? Turn it into a mouthwatering sandwich! Place a reheated chicken fillet on a soft Italian roll, spoon some warm tomato sauce over the top, and add a generous sprinkle of cheese. You can also add some fresh basil leaves or arugula for an extra layer of flavor. Toast the sandwich in the oven or a panini press until the bread is crispy and the cheese is melted.

## Frequently Asked Questions

### Can I use chicken thighs instead of chicken breasts?

Yes, you can use boneless, skinless chicken thighs in place of chicken breasts. Keep in mind that the cooking time may vary, so adjust accordingly and ensure the chicken is cooked through to an internal temperature of 165°F (74°C).

### Can I make this dish gluten-free?

Absolutely! To make Chicken Parmigiana gluten-free, use gluten-free breadcrumbs and flour for breading the chicken. Make sure to also check the labels on other ingredients, such as tomato sauce, to ensure they are gluten-free.

### Can I make this dish ahead of time?

Yes, you can prepare the breaded chicken and tomato sauce ahead of time. Store them separately in airtight containers in the refrigerator. When you're ready to serve, reheat the chicken and sauce as instructed in the storing and reheating leftovers section, then assemble the dish.

### How can I make this dish vegetarian?

To make a vegetarian version of Chicken Parmigiana, you can replace the chicken with thick slices of eggplant or use a plant-based chicken substitute. Follow the same breading and frying process, adjusting the cooking time as needed.

### Can I bake the chicken instead of frying it?

Yes, you can bake the breaded chicken fillets as an alternative to frying. Preheat your oven to 425°F (220°C) and place the breaded chicken on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until the internal temperature reaches 165°F (74°C), flipping the chicken halfway through for even cooking.

### Can I use store-bought marinara sauce instead of making the tomato sauce from scratch?

Yes, you can use a store-bought marinara sauce to save time. Choose a high-quality sauce with minimal added sugar and preservatives for the best flavor.


Savor the delightful taste of Chef RV Chicken Parmigiana, an Italian-inspired dish with a crispy breaded chicken and delectable tomato sauce.

Chef RV's Chicken Parmigiana


## Ingredients: A Symphony of Flavors

To whip up these mouthwatering meatballs, you'll need the following ingredients:

### For the Glaze

- 2 tbsp soy sauce
- 1/2 tbsp oyster sauce
- 1 tsp mirin
- 2 tbsp liquid honey
- 1/2 tbsp brown sugar
- 2 tsp minced garlic
- 1 tsp sesame oil
- 1 tsp cornstarch
- 2 tsp cold water

## For the Meatballs

- 500g lean ground beef
- bunch of cilantro, chopped
- 2 tsp minced garlic
- 2 tsp onion powder
- 1/2 tsp red chili flakes
- 1 tsp sesame oil

## Asian Style Meatballs: A Step-by-Step Guide

### Create the Sticky Glaze

1. In a small saucepan, combine soy sauce, oyster sauce, mirin, liquid honey, brown sugar, minced garlic, chili garlic sauce, and 2 tsp of sesame oil.
2. In a separate bowl, mix cornstarch and water to create a slurry.
3. Add the cornstarch slurry to the saucepan and heat the mixture over medium heat until it thickens. Set aside.

### Prepare the Meatballs

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, combine lean ground beef, chopped cilantro, minced garlic, onion powder, red chili flakes, and 2 tsp of sesame oil.
3. Mix the ingredients well, ensuring the flavors are evenly distributed.
4. Shape the mixture into 1.5-inch (3.8 cm) meatballs and place them on a baking sheet lined with parchment paper.

### Bake and Glaze

1. Bake the meatballs for 20-25 minutes, or until they're cooked through.
2. Remove the meatballs from the oven and let them rest for a few minutes.
3. Toss the meatballs in the thickened sauce until they're fully coated.

## Nutritional Information

This recipe makes approximately 12 meatballs, with a serving size of 2 meatballs (95g per serving). The nutrition information per serving is as follows:

- Calories: 190 kcal
- Protein: 18.5g
- Carbohydrates: 8.5g
- Fat: 9g
- Saturated Fat: 3g
- Cholesterol: 55mg
- Sodium: 455mg
- Potassium: 320mg
- Fiber: 0.5g
- Sugar: 6.5g
- Vitamin A: 100 IU
- Vitamin C: 1mg
- Calcium: 20mg
- Iron: 2mg

## Perfect Pairings: What to Serve with Asian Style Meatballs

To create a well-rounded meal, consider serving your Asian Style Meatballs with one or more of these tasty side dishes:

- Steamed Jasmine Rice: A bed of fragrant jasmine rice is the perfect base to soak up the delicious sticky glaze from the meatballs.
- Stir-Fried Vegetables: Enhance the Asian flavors by serving a mix of colorful stir-fried vegetables, such as bell peppers, snap peas, and baby corn.
- Cold Sesame Noodles: For a refreshing contrast, try pairing your meatballs with cold sesame noodles tossed in a tangy peanut sauce.
- Cucumber Salad: A light and crisp cucumber salad with rice vinegar dressing adds a refreshing element to the meal.
- Spring Rolls: Complement your meatballs with crispy, savory spring rolls for an extra burst of flavor and texture.

## Tips and Tricks for Delectable Asian Style Meatballs

- For a juicier, more tender meatball, use a mix of lean and fatty ground beef.
- To prevent the meatballs from sticking to your hands while shaping, lightly wet your hands with water or a little sesame oil.
- If you prefer a spicier kick, add extra red chili flakes or a dash of sriracha to the sauce.
- For a gluten-free option, use tamari sauce instead of soy sauce, and make sure the oyster sauce is also gluten-free.

## Final Thoughts: A Flavorful Feast Awaits

These Asian Style Meatballs are an exquisite fusion of flavors that will leave your taste buds craving more. With a sticky glaze and bold, savory ingredients, they're a delicious departure from your traditional meatball recipe. So, why not give them a try and delight your family and friends with a truly memorable meal?

## Frequently Asked Questions

### Can I make these meatballs ahead of time?

Absolutely! You can prepare the meatballs in advance and store them in the refrigerator for up to 24 hours. When you're ready to cook, just bake them as instructed and toss in the sauce.

### Can I freeze the meatballs?

Yes, you can freeze the cooked meatballs without the sauce for up to 3 months. Thaw them in the refrigerator and reheat them in the oven or a skillet before tossing them in the sauce.

### Can I use ground turkey or chicken instead of beef?

Certainly! Ground turkey or chicken can be substituted for the ground beef for a leaner, lighter option.

### Is there a vegetarian alternative for these meatballs?

Yes, you can use a plant-based ground meat substitute or make your own veggie meatballs using a combination of lentils, mushrooms, and breadcrumbs.

### How long can I store leftovers?

Leftover meatballs can be stored in an airtight container in the refrigerator for up to 4 days. Reheat them in the oven or a skillet before serving.


Discover a delightful twist to your usual meatball recipe with these Asian Style Meatballs, packed with bold flavors and served with a sticky glaze.

Easy Recipes

Pumpkin Milk Bread

Chef RV Beef Caldereta

Thai Cashew Chicken

Chef RV's Chicken Biryani

Chef RV's Chicken Parmigiana

Asian Style Meatballs