Search Results: ASIAN

Chicken and Mixed Vegetables Stir Fry

Chicken and Mixed Vegetables Stir Fry

Chicken and Mixed Vegetables Stir fry is a simple and easy weeknight dinner, which makes it an excellent weekend meal as well. My family typically seeks for stir-fry ones a week, so since we have so many amazing versatile stir-fry recipes I change vegetables or…

Baked Tofu with Mushrooms

Baked Tofu with Mushrooms

Baked Tofu with Mushrooms

Teriyaki Chicken and Pepper Skewers

Teriyaki Chicken and Pepper Skewers

Teriyaki Chicken and Pepper Skewers

Teriyaki Chicken and Pepper Skewers is a very delicious summer dish that gives you a pleasant explosion of flavors.

My family goes crazy over this teriyaki chicken and I am sure that you will, too.

I have been making this dish for many, many years and we absolutely love it especially over warm rice, but noodles would work just fine as well.

Tap here for more chicken recipes

Sometimes, I would use pork tenderloin or beef as well. To be honest, it tastes just as good as made with chicken.

Naturally, beef would take a bit more time to cook but it tastes amazingly delicious.

Of course, you can use other vegetables such as onion, or different color peppers.

Red peppers or yellow gives you more sweetness and they are amazing, or you could use several different colors.

You can even go a step further and add pineapple chunks. It goes absolutely delightful with teriyaki chicken.

Teriyaki Chicken and Pepper Skewers

So, I usually make this during a busy weekday when kids either have work, soccer or band practice. We just love it!

I must add this is a perfect weeknight meal. Plus, you can totally prep this ahead of time and refrigerate for a couple of days.

Well, I prep and place in the containers and just toss in my wok. It is one of the easiest dinners ever.

You do not even have to use screwers, however, my family really loves it just like this.

Skewers are fun to them so I don’t mind making what they gonna love and eat.

You may also like these recipes:

Chicken Fajita Skewers

Chicken Fajita Bowl

Everything Bagel Baked Chicken

Marinated Baked Chicken Drumsticks

If you make Teriyaki Chicken and Pepper Skewers, or any other recipe from my blog please tag me on INSTAGRAM.

@sandraseasycooking using hashtag #sandraseasycooking.

I would love to see your delicious creations and share them with my readers. Thanks!!!

Teriyaki Chicken and Pepper Skewers
Yield: Serves 4

Teriyaki Chicken and Pepper Skewers

Prep Time: 15 minutes
Marinate Time: 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour 5 minutes

A perfect balance of flavors. It is a very delicious, super easy meal. 


  • 1 Large Chicken Breast You may use more
  • 1 Large Green Pepper sliced into squares
  • 1/2 Onion sliced into squares


  • 2 tablespoons Teriyaki Sauce
  • 1/2 tablespoon Soy Sauce
  • 1 tbsp. Mirin or cooking rice wine
  • 1 tbsp. Oil Sesame Oil, Vegetable oil or any on hand
  • 4 Garlic cloves sliced
  • 1/4 Onion Chopped
  • 1 tbsp. Fresh Ginger chopped
  • 1 tbsp Honey or 1 tbsp Sugar


  • Toasted sesame seeds
  • Green onion

Equipment needed:

  • Grill or a grill pan
  • Skewers preferably bamboo, but metal works fine, too


  • 1/2 tbsp Vegetable oil or any oil that you have, even coconut oil would work if you like the flavor
  • Chicken drippings
  • 1/4 cup water + 3 tbsp.
  • 1 teaspoon Rice flour or cornstarch
  • Soy sauce to taste


  1. In a large bowl combine all the ingredients for the marinade. Mix it well.
  2. Remove with the sharp knife all the excess fat from the chicken breast or take the skin off when if there is skin. Cut the chicken into equal smaller cubes.
  3. Place the chicken into the marinade and mix it all together to coat the chicken well.
  4. Allow the chicken to marinate for about 30 minutes to up to one hour - make sure to always refrigerate if you are going to marinate the chicken for more than 15 minutes.
  5. Slice the onion and pepper, any on hand, in more square bite-size pieces- I used green because I love green peppers over any other, however, you may use different colors or all of them together for different flavor and presentation.
  6. If you are using bamboo skewers then soak them in water for 10 minutes before using them, that way they won't burn as easily.
  7. I assemble mine by thread pepper, onion, marinated chicken and so on until I reach the top. You can use more or less, depending on how you like them. If you overcrowd the skewer then it would take longer to cook evenly.
  8. Heat gas or charcoal grill, or a grill pan with a bit of oil, if you are using a grill pan, then place the skewers to cook.
  9. Cook on medium temperature if you are using the stovetop. Cook for about 5 to 6 minutes on each side, and keep turning them so they could cook on each side. Chicken cooks rather fast, so don't overcook because the chicken could taste a bit dry. If there is no pink in a center, most likely chicken is cooked, however, if you want them a bit darker then leave them just to get a nice golden brown color. They are fantastic on the open flames with the perfect taste of savory, sweet and smokiness, but if you do not want to grill outside then just heat that grill pan indoors. One more idea comes to mind that if you don't have skewers or a grill/grill pan you could most certainly just cook in a drizzle of oil in the regular pan for about 10 minutes. Comes really quickly together and it tastes just as good.
  10. When the chicken is done, place on the plate and allow it to rest for a minute or two. Any juices that drain out you may use it for the sauce.
  11. Before serving, sprinkle a bit of chopped green onion and toasted sesame seeds - and a drizzle of sauce if you wish to make one, but just soy sauce would work as well.
  12. Heat the pan on a medium-low temperature with chicken drippings and oil, then add 1/4 cup of water.
  13. Season it with a bit of soy sauce to your taste, about 1/4 tablespoon or so.
  14. SAUCE
  15. In a small cup mix together 3 tbsp water and 1 teaspoon rice flour or cornstarch until smooth.
  16. Using a whisk, mix in dissolved rice flour or cornstarch. When the sauce starts to get thick stir to combine it and then remove from the stove.
  17. Drizzle the sauce over the chicken and pepper skewers before serving.
  18. You do not have to do this, but it gives this amazing savory and smooth flavor. You can just drizzle with a bit of soy sauce before serving, but I feel like it tastes so much better with a bit of sauce.


You may add pineapple on the stick in between the chicken, onion, and pepper. It tastes amazing, but it's okay if you do not like the idea or don't have pineapple because it tastes great just like this too.

Multi Grain Medley Bowl with Kimchi

Multi Grain Medley Bowl with Kimchi

Multi-Grain Medley Bowl with Kimchi is perfect for hot summer days. Not that it is too complicated to make a full meal and cook for an hour. However, I feel like my body cannot accept heavy meals so I avoid making them. Of course, this…

Oven-Roasted Thai Cauliflower Steaks

Oven-Roasted Thai Cauliflower Steaks

When I think about cauliflower, many dishes come to my mind, but deep fried, pickled, or raw were my favorite ways to eat this power vegetable. To include cooked cauliflower in our diet often I started to roast it. Making them with different flavors just…

Ahi Tuna Salad

Ahi Tuna Salad

Ahi Tuna Salad

Ahi Tuna Salad is absolutely one delightful meal.

Ahi tuna is velvety smooth in texture, melt in your mouth with a soft.

Delicate with a mild, somewhat meaty flavor served on top of delicious salad lightly seasoned with vinaigrette.

Seriously this was a perfect meal. Anyhow, Valentine’s day is coming. Yes!

If you are in relationship, are you doing anything special or you rather go out with your girlfriends?

That being said, I like staying in and enjoying dinner that we prepare together. Isn’t that more romantic?

So, he cleans the table and I wash dishes. I scratch his back if he scratch mine.

Tap here for more tasty seafood recipes

I mean, after being together for 19 years who cares about Valentine’s day anymore as long as he remembers to bring me tiramisu.

Jokes on the side, my hubs is a sweet, sweet man, but not really a romantic type.

Don’t get me wrong, he is thoughtful and knows how to spoil me. We are like fire and water, we balance each other.

Aquarius… by the way, my birthday is in two days. My wish is to sleep longer, have a coffee in bed, and stay in my PJ all day. That’s not bad at all, right?!

Ahi Tuna Salad

Oh, and speaking of Valentine’s day, if you’re planning to surprise somebody with a meal, I think you should definitely go with something like this.

Simply because it is just amazing, healthy, easy and so freaking delicious.

On the other hand, let’s get back to the recipe.

Since the new year started a while ago, I really try to eat more healthy and stay on track.

Like 85% of the food that I eat is really good for our body and mind.

Well, the rest is my love for sweets, snacks and pastry. I just cannot help it. What a heck? Let’s call that a balance.

Ahi Tuna Salad

A I said before, this Ahi Tuna Salad was delightful. With spectacular flavors that linger around your taste buds.

The crunch from the veggies lightly seasoned with the vinaigrette is all you want in one meal.

Oh, and that mandarine is just perfect with tuna and mixed greens. That burst of sweetness is spectacular.

Yes, I call this a meal because you really get full eating it.

If you get inspired and make my Ahi Tuna Salad, please tag me on Instagram. @sandraseaycooking using hashtag #sandraseasycooking. Thank you so much in advance!

Yield: 1 Servings

Ahi Tuna Salad

Prep Time: 10 minutes
Cook Time: 2 minutes
Total Time: 12 minutes

This salad was delightful. With spectacular flavors that linger around your taste buds and the crunch from the veggies lightly seasoned with the vinaigrette is all you want in one meal. 


  • A drizzle of Olive oil
  • 1 Ahi Tuna Steak 6 ounces
  • 1/4 teaspoon Himalayan Salt
  • 1/2 teaspoon Ground black pepper
  • 1/2 teaspoon dried parsley


  • 1 cup organic baby spinach
  • 1 cup Eat Smart Salad, contains: carrots red cabbage, kale, beet greens, broccoli stalks
  • 1 Mandarin peeled and separated into sections.
  • 1 tbsp Toasted and sliced Almonds

Dressing- Vinaigrette:

  • 1/2 cup olive oil EVOO
  • 1/4 cup Lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 minced or grated garlic clove
  • 1/2 teaspoon grainy mustard
  • 1 teaspoon minced herbs
  • 1/2 to 1 teaspoon honey


  • Sprinkle with Sumac
  • Fresh Dill
  • Lemon slices


  1. Coat your steak with a combination of salt, ground black pepper, and dried parsley.
  2. Heat a grill pan or griddle over high heat. Spray grill surface or add a drizzle of olive oil in the pan. Add tuna steak to the hot cooking surface and sear tuna 1 minute on each side.
  3. Remove tuna from heat and place on a cutting board.
  4. Mix together a salad. You can use whatever you have on hand. I used a mixture of organic baby spinach with Eat Smart Salad (contains: carrots, red cabbage, kale, beet greens, broccoli stalks) and added mandarine. I used my own toasted and sliced almonds as well as vinaigrette.
  5. Whisk together ingredients for the vinaigrette and set aside. You do not have to use it all, just store in the airtight jar.
  6. Drizzle dressing over the salad and toss to coat.
  7. Slice tuna on an angle and arrange on the salad. Sprinkle on top any herb, in this case, I had sumac, so I used it. Sumac gives a wonderful taste, lemon slices, and lastly fresh dill.


  • If Ahi tuna is frozen, make sure to defrost it. You can leave in the fridge for 24hrs or submerge in the cold water for about 20 minutes.
  • When defrosted pat-dry with a paper towel after removing it from the sealed plastic bag. Double or triple the recipe if you are serving more people.
  • Ahi tuna serving size is 6 ounces. About Ahi Tuna: Ahi tuna is often used in raw fish dishes in Asian cuisines.
  • While it serves as a great source of several nutrients you need for good health, packed with vitamin B, D, the protein content accounts for 50 percent of the daily value of protein, it's also slightly higher in mercury than other types of tuna.
  • The Hawaii State Department of Health recommends limiting your servings to twice per month. Ahi is perfect if you're trying to follow a high-protein low-carbohydrate diet.

Easy Beef and Broccoli Recipe

Easy Beef and Broccoli Recipe

Easy Beef and Broccoli over piping hot rice to get you through these winter days. Our weather is seriously a bit crazy. Looks more like early spring than winter with new flower slowly peeking out of the ground, and we are having so much rain. I…

Chicken Stir Fry with Rice Noodles

Chicken Stir Fry with Rice Noodles

Chicken Stir Fry with Rice Noodles is comforting, easy and delicious, plus versatile. You can make stir fry all year round and produce that is in a season. Of course, be your own boss how you make it and what you include in your stir…

Cranberry Soda Bread + video

Cranberry Soda Bread + video

Cranberry Soda Bread #recipe #bread #baking
My family and I can’t live without a bread… We tried giving up, but there is no way that we could ever give up that necessity in our life. It is a staple of my household, and that is never going to change.
Over the holiday season, especially I love making Irish Soda Bread. It’s one of those traditions that my husband and I embraced and it’s with me since childhood. I said so many times that I bake bread every day, and this one is often on our table during the holiday season.
It just makes one exceptionally delicious breakfast, and yes, goes perfectly with my morning coffee. My kids adore soda bread, so Gold Medal Flour and Arm & Hammer Baking Soda are must in my house.


Gold Medal has been around for over 100 years, and their all-purpose flour is great for many delicious types of bread, like this cranberry soda bread. I go to Walmart probably by weekly, and I stock up my pantry with Gold Medal Flour which you can find of course in the baking aisle, as well as a box of Arm & Hammer baking soda.


This is such an easy recipe that you can really make it quickly and enjoy a couple of days of mess-free breakfast. After the bread cools down completely, slice it, and place in the Ziplock bag.


Keep it in the fridge, and just pop in the microwave for 30-40 seconds when you want to eat it. It’s like having a slice of heaven for breakfast. Now you can add an egg or butter to the dough, but this is as basic as it gets — easy, affordable, delicious.


If you make a recipe inspired by me @sandraseasycooking ⬅please tag me and use➡ #sandraseasycooking


Cranberry Soda Bread

This is such easy recipe that you can really make it quickly and enjoy a couple of days of mess-free breakfast. 
Course Breakfast
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Author Sandra | Sandra's Easy Cooking


  • 4 cups 240g Gold Medal all-purpose flour
  • 1 tsp. 5g Salt
  • 1 tsp. 5g Arm & Hammer Baking Soda
  • 1 cup 120g Dried Cranberry
  • 4 tbsp. 50g Sugar
  • 2 cups 473ml whole full-fat Buttermilk
  • 1 Tbsp. 5.6 g Rolled Oats


  1. Preheat the oven to 450°F
  2. Mix together the flours, salt, and baking soda in a large bowl.
  3. Make a well in the center of the dry ingredients and pour the liquid into the flour mixture. (see note on how to make Buttermilk below)
  4. Using an open hand bring the flour and liquid together to a loose dough, or start with the spatula until you combine then use the hand to bring it together. The dough should be quite soft, but not too sticky. You do not need to knead it, just gently, without pressing too much form a ball.
  5. Place on a baking sheet dusted well with flour, then score the bread by blessing it with a deep cross on top.
  6. Glaze the bread with the leftover bit of buttermilk that you have leftover in the measurement cup, and dust the top with rolled oats.
  7. Bake for 15 minutes, then turn down the oven to 400°F (200°C) and bake for 30 more minutes. When the loaf is done it will sound slightly hollow when tapped on the bottom. Remove from the baking sheet and place on a wire rack to cool down completely.

Recipe Notes

In a 2 cup of whole milk, add 1 tablespoon of Lemon juice and a pinch of salt. Heat it for 2 minutes in the microwave and wait until the courts start to form. Stir, and add to the flour. You may add an egg just before adding buttermilk, or mix an egg with the buttermilk and add it together. Also, you may add cold butter -- when you mix together, flour, salt, soda, then I would sometimes add cold unsalted butter. The dough is just a bit richer.


Homemade Drop Dumplings, Chicken Soup

Homemade Drop Dumplings, Chicken Soup

When it comes to soup, It doesn’t matter if it’s hot or cold if you are sick or healthy, Chicken soup can lift your spirit and makes everything better. Don’t you all agree with me?  All three of my kids love homemade soup, especially with…