It’s nice to incorporate recipes from all different areas of the world, and these easy-to-make, at-home Asian inspired dinners will be a perfect addition to your weekly rotation. Using fresh veggies, lots of protein, and bold Asian flavors. While these may not be authentic Chinese cuisines, they are delicious, healthy, and family friendly! We hope you enjoy!
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Recipe links here 👇
Teriyaki chicken casserole https://themenumaid.com/teriyaki-chicken-casserole/
Asian lettuce wraps https://themenumaid.com/asian-lettuce-wraps/
Beef and broccoli stir fry https://themenumaid.com/beef-and-broccoli-stir-fry/
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0:00 Intro
0:53 Teriyaki chicken casserole
9:34 Asian lettuce wraps
17:09 Beef and broccoli stir fry
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Flavor of the rice with that teriyaki sauce okay so we are going to head in a little different direction today with our recipes and we’re going to visit more like the Asian regions and just experiment with those kinds of recipes and I wouldn’t call these meals like authentic Asian Cuisines but they
Definitely have those vibes and those flavors so if you are craving Chinese takeout you may want to rethink that put away your wallet and settle for these healthy and flavorful homemade Asian inspired dishes they’re so delicious super easy to make using fresh vegetables there’s lots of protein it’s
Just these are meals that are just a great homemade um version of maybe some of the dishes that you order when you’re out at Chinese well I am so glad that you’re here with me today if we haven’t met my name is an welcome and this is the menu made Kitchen okay so for our teriyaki chicken bake I’m going to start by prepping some of my vegetables of our already started with the broccoli and I’m just making sure that they’re all roughly about the same size if you see some bigger pieces just cut those in half um you can also
Use a 12 oz bag of frozen vegetables if you want to make this super easy I just really like the flavor and texture of fresh veggies and because this recipe only calls for about 2 cups it’s not that much work so um and then I also
Want to make sure to cut the carrots pretty thin because they’re going to take the longest to cook so I just do them in little round shapes like this and just get them as thin as I possibly can you can also use like a mandolin so
I’m going to get the rest of these veggies prepped and then we’ll move on to the next Step all right so now we’re going to make the teriyaki sauce this is a super simple sauce we’re going to start with a little bit of water I’ve got a half a cup of water and then I’m going to add in 3/4 cup of low sodium soy sauce
I also have 1 tbspoon of oyster sauce this is definitely optional but it’s such a rich flavor and I feel like it just really adds a little something special to the teriyaki sauce so I’m going to do just one tblspoon of that do you like my um my baby spoon
These were my daughter’s baby spoons and she’s 18 years old but I love them for things like this when I can kind of get down in there and get the little bits on the bottom thank you Gerber and then we’re going to add in one minced garlic
This is just like a mediumsized garlic but you can actually if you love garlic feel free to add more and then I’m going to do a half a teaspoon of ground ginger add that in you can also grade in some fresh ginger if you have that on hand
And then I’m going to do a pinch of red pepper flakes cuz we like just a little bit of heat not a lot just a sco okay so we’ll just whisk this together until it’s nice and combined and you know what I was actually going to add this to my sauce pan because
That’s all I’m going to do I’m going to pour this into a saucepan so don’t dirty an extra dish we’ll just add this in here and then I’m going to place a lid on this and we’re going to put this on the stove and bring it to like a medium
Boil and once it starts boiling we’ll cook this down for just a few minutes and then I’ll pull the lid off and we’ll add a little bit of cornstarch just to kind of thicken up our sauce a little bit so while that happens we’re going to
Get over to the cooking or to The Cutting Board and get our chicken prepped so for our chicken I’ve got a couple of large chicken breasts I like the pieces to be pretty small about like the same size as the vegetables really you can do chicken thighs um you can
Actually put both of these chicken breasts in the casserole hole and then shred it when it’s cooked but I’m going to cube these up because I like just the little diced pieces of chicken so that every bite has just that texture so I’m going to get these prepped and chopped up
All right you guys I totally forgot my brown sugar so we have 1/4 cup of brown sugar you can also use um like your favorite sugar substitute so if you want to do like the like we use the swerve brand of brown sugar um just to make
This a little lower sugar you can definitely use that it works perfect in this recipe but I’m just going to do regular brown sugar I’m just going to stir this in it melted pretty much instantly because this was nice and hot so I’ve got my baking dish here I’ve
Sprayed it with nonstick cooking spray and I’m going to add all of my chicken jump that in I’m just going to kind of spread it out a little bit until it’s kind of a nice even layer it doesn’t have to be perfect we’re going to take all of our veggies and I’m
Just going to scatter them all over the chicken you don’t even have to mix this in I’m just going to make sure again that this is kind of in an even layer right now we just want to get the vegetables in the chicken cooked and
Then I’m going to add 1 cup of our kak sauce here I’m just going to take my sauce and just pour it over the top of the veggies and the chicken again we’re not going to stir this in I’m just going to add just a little bit so we’re going
To put foil on this and I’m going to pop this into a 350° oven and we’re going to cook this about 30 minutes and then we’ll remove the foil and we can move on with the rest of the Steps while that bakes in the oven I just wanted to talk to you real quick about the rice my favorite kind of rice to use for like any kind of Asian dish is either Basmati or Jasmine Basmati preferably because I really like the texture and it’s just kind of light and
Fluffy you can do any kind of long grain white rice you could do um brown rice if you want it to be a little healthier and just add a little more nutrition you could even do like the the bags of like Uncle Ben’s rice and heat that up so
That you don’t have to do any kind of cooking of the rice so so there’s just lots of different options you could even do cauliflower rice if you want it to be more low carb and then use like your favorite brown sugar substitute so there’s lots of ways to like modify this
Just depending on kind of your own health goals and your own diet just have fun with it and play with it do different veggies in there this is also a great recipe to add some different veggies I love this recipe because it’s so versatile so each time I make it it’s
A little bit different because depending on what I have on hand is kind of what goes into the casserole so I just pulled this out of the oven I had to leave it in for an additional 10 minutes so it was in the oven for about 40 minutes
Total you can kind of see it looks about the same as it did when we put it in there’s definitely some liquid at the bottom of your pan but that’s great because once we put the rice in and the rest of the sauce it’ll just the rice
Will absorb all of that it’ll be perfect okay so I’ve got three cups of my basmati rice I’m just going to add that in whoa that about went over the edge okay so we’ll just throw that in and and then I’ve reserved about a couple tablespoons of sauce to put over
The top so I’m just going to add in this remaining it’s probably 1/4 cup of sauce just going to pour that over the rice so I’m just going to get this a stir and combine everything so we’re going to get this back in the oven at this point we’re
Just kind of warming everything through making sure the sauce and the rice is nice and hot and then we’re going to top it with a couple of things and it’ll be ready to try all right check this out doesn’t this look so good like it’s just
It’s such a healthy like lots of veggies and chicken so I’m going to add a sprinkling of green onion over the top of this totally optional I just like kind of that fresh green onion flavor especially with teriyaki sauce I like to add some toasted sesame seeds this just
Adds a nice little crunch you could do some cashews or almond slices that would be good and then like I said I had a little bit of sauce left over and I’m just going to get a small spoon okay I just warmed it up a little
Bit to make it a little bit easier to drizzle on there and it’s not a lot it just add some color makes it look kind of pretty so I just like to kind of drizzle the top a little bit yum doesn’t that look delicious and so
Beautiful I love all the colors of the vegetables okay I got to get like the perfect bite that teriyaki sauce I mean when you make the sauce and you put it into the casserole you almost feel like this isn’t going to be enough it is plenty this is perfectly Saucy but
Not like drippy the flavor of the rice with that teriyaki sauce if you like your vegetables really soft I would encourage you to put them in the microwave or put them on the stove and pre-cook them a little bit before you do the casserole because these are definitely like they’re not crispy but
They’re definitely kind of alente vegetables and the chicken is so tender this kind of meal makes me so happy I love feeding this kind of stuff to my family because I feel like I’m giving them a complete meal you’ve got lots of veg your protein this just always a winner dinner
I just love it I’m so excited to share this recipe with you these are my Asian lettuce wraps and they’re made with ground turkey but you can do ground beef or ground chicken there’s lots of other variations you don’t even have to do meat if you don’t want to um but I love
This recipe cuz it comes together super super quickly I’m going to do some shortcuts today I’ve got some sliced mushrooms usually I buy the whole button mushrooms and chop them up but I’m going to use about half this container and chop up the mushrooms into tiny pieces
You want all of the ingredients to be really small I’m actually going to grate the carrot and then my pepper will be diced into little tiny pieces along with my green onion and then I’m actually using butter lettuce for these lettuce wraps sometimes I’ll do Iceberg but if I
Want to really treat us in our family I’ll buy a thing of buttered lettuce because it is so good like the name explains itself it is buttery and tender and it holds up the filling really well I’m going to get the lettuce washed and all my veggies prepped and then we’re
Going to move over to the stove because like I said this comes together really Fast all right now that our veggies are prepped and our lettuce is washed I’m going to make the sauce so we’re going to start with 6 tbsp of hoison sauce I love this recipe because it’s just so simple like the sauce ingredients are simple we don’t really have to add much
To it it’s just throw everything in a bowl and mix it up and you’re good to go and then we’re going to do four tablespoons of low sodium soy sauce and then I’m going to do 3 tbspoon of rice vinegar this just adds really nice flavor you can definitely do white
Vinegar if you don’t have uh rice vinegar on hand and I don’t know if you guys knew this but I found this out at Christmas time that sriracha sauce is really hard to find and if you do find it it’s like insanely expensive I did not know that
And we’ve actually had this Sriracha for quite a while you know I don’t even know if it’s expired actually that’s pretty sad oh it’s at the end of 2023 we’re good um but you can definitely use any kind of chili sauce that you have on
Hand or a you know a hot sauce the sriracha and chili sauce does have some other flavors in it got some garlic and that kind of thing so um it will add that flavor and it is dripping all over I don’t know what’s happening here um
But I’m going to add in about 2 to 3 teaspoons of sriracha we just squeeze that right in perfect but like I said you can use any kind of chili sauce that you have on hand you could even do like red pepper flakes to add kind of that spicy element
Okay so I’m going to get this whisked up okay so let’s move over to the stove and we’re going to get our ground beef or our ground turkey going okay we’ve got a ginormous Skillet here and then I’m going to add about 1 and 1/2 tblspoon of toasted sesame oil this is
Really going to add great flavor if you don’t have toasted sesame oil that’s totally fine you can definitely do olive oil but this just really this just gives it such great flavor so we’re going to add in our ground turkey we have 1 lound of ground
Turkey so we’re just going to cook this and I’ll just break it into crumbles just like you would any other ground meat and basically cook it until it’s longer pink and then we’ll add in the rest of our ingredients all right our ground turkey is no longer pink and I am ready to
Throw in these vegetables look at all of that yum I think another reason that I love this recipe is I don’t have to cook the meat and the veggie separately it’s not like a walk experience where you have to like sear each um category so that it’s
Perfectly cooked and it’s just fast and delicious I love that all right so these veggies are going to take about about 5 minutes or so to cook and just kind of release some of the moisture from the mushrooms we’re going to talk about the mushroom situation while these cook here
Do you have to use mushrooms in this recipe that is the question and no actually you don’t you don’t have to do anything you don’t want to do but I will say my daughter absolutely hates mushrooms like detests them but she will eat them in this recipe
Because I have them chopped up so fine and after everything Cooks you don’t even know that they’re in there I mean somebody would have to really have an eye for it because the ground turkey is kind of the same color um and because they’re so small you don’t have that
Mushroom texture I think for my daughter Avery it’s the texture it’s not so much the flavor and so the little tiny tiny pieces of it in there and then cooked down with everything else you don’t even know what’s in there but you can certainly leave leave them out you can
Add more veggies you could chop up some broccoli super fine or maybe just add more carrots or more of the other vegetables that we had put in there but I just really encourage you to try it I just want to make sure that I covered the mushroom situation because I know
Not everybody loves them all right so I am clearly very forgetful uh these days I also need to add in a can of diced water chestnuts so these are super convenient I don’t even have to cut them so I’m just going to add in the entire
Can I’ve drained them so we’ll add that in this adds such nice crunch to this I feel like it’s just not the same without the water chestnuts so I would really encourage you unless you’re allergic to add these in because they just add really great texture okay now we can
Finish cooking what we need to cook here our veggies are tender so I’m going to go ahead and add in our sauce just pour this right over the top of the veggies and the ground turkey going add a little bit of water just to get the
Rest of that out of there there we go okay so at this point I’m just going to cook this about 2 or 3 minutes I’m just warming the sauce through and making sure it has a chance to coat all of the veggies in the meat give this a
Stir and then we are ready to taste this oh my gosh look at that I had to like retie my hair back because I’m telling you guys it’s going to get messy so what I love to do is I like to add just a Teensy bit of soy sauce to the top of
Each one and then I’ll chop it with a little bit of green onion just to add some freshness and some toasted sesame seeds Okay we’re going in but it’s messy I’m telling you these are really messy you can see it’s like dripping it’s like a little taco those wider chestnuts with that
Like the tender ground turkey and that sauce guys I telling you this will be a new week night favorite and it’s healthy and light I will be definitely eating this for lunch tomorrow I’m so excited all right so for our beef and broccoli stir fry I’m going to start by
Heating up our sauce in our sauce pan here this is only two ingredients I’ve got some low sodium soy sauce and then I’m going to use this swerve confectioner sweetener you can also just do regular sugar I’m just trying to keep the meal a little bit low carb tonight I
Try to do that during the weekdays for our low carber in the family so I’m going to do 1/3 cup of low sodium soy sauce Okay add that in and then I’m going to do 3 tablespoons of this swerve confectioner flier all right so I’m just going to
Whisk this a little bit here until the sugar kind of melts into that soy sauce and then I’m going to put this on the stove and I’m just going to set it till to low and just let it kind of warm up it doesn’t need to really come to a boil
Or anything it’ll just kind of simmer in the pot while we’re working on the rest of the ingredients okay so while your sauce heats up you’re going to want to get the rest of your ingredients together I’ve already kind of preone everything just to make this a little bit quicker but
I’ve got four cups of broccoli fresh broccoli and then for our steak I’m using top sirloin this is a really inexpensive cut of meat and it still comes out really tender as long as you slice It Against the Grain and it’s done super super thin then the steak is
Perfect traditionally for recipes like this a ribeye would be the most common but sometimes those are really expensive and I find that the top Serling is just as good so when I mean cutting Against the Grain so the greens are kind of going this way on the steak so I’m just
Going to cut cut it the opposite way and again just doing it really thin so what we want to do now is I’m going to add my beef here to a Ziploc bag I’m just going to add all these little strips in here and then we are going to add 1 tbspoon
Of corn starch that’s going to coat the beef really really lightly we’re not breading the beef it just gives it a really light coating it will help kind of thicken the sauce a bit once we add everything together I’m going to get this tablespoon of cornstarch in here
And then we’ll shake it up and then we can head over to our skillet all right so our pan is nice and hot and I’m going to add in about a tablespoon of olive oil and then because we’ve added the beef to the bag with the corn starch
Sometimes it gets kind of clumped together so just use your hands or tongs just to kind of pull the strips apart a little bit it doesn’t have to be perfect once it starts cooking in the pan it’ll separate so I’m going to get this the beef into the pan here and start getting
It cooked we’ll do that about four or 5 minutes like I said super quick we don’t want to overcook the beef so we’re going to add in our broccoli here and then we’re also going to add in our beef stock I’ve got a half a cup of
Beef stock and pour that in and we’re just going to simmer the broccoli here for about 10 minutes or so until it’s tender I don’t want the broccoli to be mushy and I still want it to have a nice bright color I’m going to turn up the
Heat just a little bit and get this simmering okay so we’re about 6 minutes in and you can see that all of the beef broth is absorbed into the veggies and these are just about how I like them I’m going to go a couple of more minutes and
Then we’re going to add in the beef and the sauce but you can certainly cook these as long as you want them as tender or soft as you like them all right my broccoli is exactly how I want it so I’m going to add the beef and the sauce to
The pan and then I’m just going to stir everything together cook it another minute or two until everything is coated and it’s ready to Serve okay doesn’t this just look so appetizing like I love the presentation it’s just beautiful this is technically a low carb dinner you saw that I used the swerve sweetener but you can definitely use regular sugar so you could serve this over cauliflower rice or just eat it just like it is it’s
Delicious just like that but I had some rice in the refrigerator so I wanted to kind of try the the whole package like the perfect bite right all right look at that okay oh man I I am always shocked that just a couple of ingredients for the
Sauce makes it this delicious it’s got that saltiness to it the sweetness from the sugar the beef broth really gives it some savoriness this beef is so tender you guys I love this recipe and it’s so fast to make I don’t feel like we have a lot of good like Asian restaurants in
The area either that or I just haven’t found him yet but would it’s so easy to make it home like this like why not and it’s so much healthier here you know what’s going into the ingredients I know that my husband’s going to enjoy this
Tonight I am so glad that we got to spend some time in the kitchen today I hope that you feel inspired to try something new and don’t forget all of the recipes can be found down in the descriptions I’ve got links for all of them if you haven’t subscribed make sure
To do so and if you want to be notified every time I post a new video tap the little bell and I hope you have a blessed week and we’ll see you next Time