Ingredients (for one serving)*
3 oz. ground chicken
2 tsp. flour
2 tsp. cornstarch
1 tsp. beaten egg
1/2 tsp. salt
minced scallion (or naganegi if you can get it)
4 strips of nori** (approx. 1.5″ x 2.5″)
Canola oil for frying



  1. Combine the ground chicken, flour, cornstarch, egg, scallion/naganegi, salt, and pepper in a bowl. Knead to combine.
  2. Divide the chicken mixture into 4. Shape each dumpling into a half-circle, then wrap a strip of nori along the flat edge of the dumpling.
  3. Heat 1 tsp. of oil (more if needed) in a frying pan over medium heat. Add the dumplings and fry on both sides until golden. Reduce heat and continue cooking for an additional 2 minutes, or until done.

So simple right? 😉

** You can also wrap half of the dumplings using shiso (also called beefsteak) leaves if you have them. I didn’t have any fresh ones on hand, so I used nori for all.







Top (non-GF): reduced-fat Cheese Nips, light Babybel cheese, ginger chews, dark chocolate Le Petit Ecolier cookies, mini chocolate wafer cookies
Bottom: chicken pasta with walnut pesto, steamed broccoli


6 oz. bow-tie pasta (about 2  cups uncooked) — Tinkyada and Bi-Aglut are great GF pastas
2 skinless, boneless chicken breasts, cut into bite-size chunks
1 cup grape tomatoes, halved
10 kalamata olives, pitted and chopped
1 cup basil leaves
1/2 cup parsley, leafless stem sections removed
1/4 cup walnuts, coarsely chopped and toasted
1 clove garlic
1-1/2 tbsp. extra-virgin olive oil
1 tbsp. white wine vinegar
2 tbsp. grated Parmesan cheese
1/2 tsp. salt
1 clove garlic




  1. Cook pasta according to directions, but omit any salt and fat that the box says to add.
  2. Lightly season the chicken with salt and pepper, then saute quickly in a non-stick frying pan (or in a bit of EVOO in a normal pan).
  3. Combine the basil, parsley, walnuts, garlic, olive oil, vinegar, parmesan cheese, and salt in a food processor.  Pulse until well-combined, scraping down the sides to ensure a smooth paste.

When pasta is done, drain and place it in a large bowl.  Add the tomatoes, chicken, and olives and toss to combine.  Add the walnut pesto and mix well.







Left: Handcut nori on fried rice with onions (curry flavoring used for the yellow layer, and ketchup flavoring used for the orange and red-orange layers)
Right: garlicky green beans, carrot flowers, steamed broccoli, and caramelized chicken and onions


1lb chicken breast tenders
salt, to taste
pepper, to taste
1 tsp olive oil
1 medium onion, sliced into wedges
1/2 cup seedless raspberry jam
1 tbsp red wine vinegar
1 tbsp reduced-sodium tamari
1 tsp minced ginger
1/2 tsp dried rosemary



  1. Heat the oil in a large nonstick skillet over medium-high heat. Add the onion wedges and sauté until onions soften and begin to brown, about 3 minutes.
  2. Season the chicken on both sides with salt and pepper and add to the pan with the onions. Sauté the chicken until it is cooked through, about 8 minutes. Remove the onion and chicken from the pan and set aside.
  3. Add the raspberry jam, red wine vinegar, soy sauce, ginger paste, and rosemary to the pan and cook, stirring constantly with a fork or whisk, for 2 minutes.
  4. Return the chicken mixture to the pan. Cook for an additional 4-5 minutes, stirring occasionally and turning the tenderloins over.

  [Adapted from a Cooking Light recipe]

* Use gluten-free products






– Chicken –
4 skinless, boneless chicken breast halves – pounded to 1/2 inch thickness
salt and pepper to taste
2 tablespoons all-purpose flour
1 egg, beaten
1 cup panko bread crumbs
1 cup oil for frying, or as needed
– Sauce –
2 tbsp. sugar
2 tbsp. soy sauce
2 tbsp. worcestershire sauce
2 tbsp. ketchup



  1. Season the chicken breasts on both sides with salt and pepper.
  2. Place the flour, egg and panko crumbs into separate shallow dishes. Coat the chicken breasts in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs until well coated on both sides.
  3. Heat 1/4 inch of oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until golden brown.
  4. Combine sauce ingredients and mix well.






Upper left: chicken katsu
Upper right: veggie slaw (red, orange, and yellow bell peppers mixed with purple cabbage and a dash of ginger-lime dressing)
Lower left: wok-fried broccoli with borsari salt, rice with furikake, carrot butterflies
Lower right: tonkatsu sauce, mini-creampuffs, Ghirardelli chocolate square


1 package chicken breast tenderloins (6-8)
garlic salt, to taste
1/4 cup all-purpose flour
1 egg, beaten
1 cup panko bread crumbs
canola oil for frying
1/3 cup ketchup
1/4 cup tamari
1/8 cup sugar
1-1/2 tsp. Worcestershiresauce
cayenne pepper, to taste



  1. Place the egg, flour, and panko in three separate shallow bowls. Mix the garlic salt in with the flour to taste (I think I used about a heaping teaspoon).
  2. Rinse the chicken tenderloins and pat dry with a paper towel. Dredge a chicken piece in the flour mixture, then shake off excess. Dip it in the egg and let the excess drip off. Then roll the chicken in the panko, pressing the panko onto the chicken to help it adhere. When you remove it from the last bowl, shake the tenderloin a bit to get rid of the excess crumbs that otherwise will fall off into the oil and burn. Repeat with the remaining tenderloins.
  3. Heat about 1/4″ of oil in a frying pan over medium to medium-high heat. Place the chicken in the hot oil, and cook for 2-4 minutes per side (depending on thickness). Pieces should be golden brown and cooked all the way through. Drain on paper towels.

Combine sauce ingredients and mix well






Left: broccoli and yellow bell pepper stir-fried with Thai peanut tofu (from Sunergia)
Right: pan-seared chicken skewers with chili-BBQ sauce


1 lb boneless, skinless chicken thighs, sliced into strips (or leave whole if you’re doing dinner)
1 tsp toasted sesame oil

1/4 cup shallots, chopped
4 garlic cloves, minced
2 tbsp brown sugar
1 tbsp fish sauce
juice from 1 lime
1-1/2 tsp toasted sesame oil
3 tbsp ketchup
1 tbsp Sriracha chili sauce
2 tsp honey
1 tsp minced ginger (or prepared ginger paste)
4 tsp rice vinegar



  1. Combine shallots, garlic, brown sugar, fish sauce, lime juice, and toasted sesame oil. Place the chicken and marinade into a large ziploc bag. Squeeze the air out and seal; then knead the chicken and marinade together. Marinate in the refrigerator overnight (or at least 4 hours).
  2. Heat 1 tsp of toasted sesame oil in a large skillet over medium-high heat. Thread the chicken on wooden skewers and add to the pan. Cook, turning the skewers, until the chicken is browned on all sides, about 1-2 minutes per side. Reduce the heat to low, cover the skillet, and cook until the chicken is done (about 5-6 minutes, rotating the skewers occasionally).
  3. While the chicken is cooking, combine the sauce ingredients and mix well.

*Use gluten-free products.






Left: sliced cucumbers, stir-fried chicken, broccoli & grape tomatoes
Right: chicken & tofu rice
Not pictured: strawberries, orange segments, panda cake


2 cups uncooked rice
1/3 lb. chicken breast
1 aburage*
1 tbsp. hijiki**
1/3 cup shredded carrots
2-1/2 tbsp. reduced-sodium tamari
1 tbsp. sake
1/2 tbsp. mirin



  1. Wash and drain the rice.
  2. Dice the chicken into 1/2″ cubes. Rise the aburage in boiling water, pat out extra moisture, then julienne. Rinse hijiki then soak in hot water until it expands. If not pre-cut, cut the hijiki into short lengths.
  3. Place the rice in a rice cooker. Add the tamari, and mirin. Then add enough water to meet the 2-cup line specified by the manufacturer.
  4. Add the chicken, aburage, hijiki, and carrots to the rice, spreading out the ingredients so that they will cook evenly. Start the rice cooker.
  5. When finished, allow the rice to steam for a few more minutes. Open and stir gently, folding the ingredients into the rice.

*Use gluten-free products.






Top:  cherries, strawberries, homemade hoisin-chicken bun
Bottom:  yakisoba with carrots, Chinese broccoli, red bell pepper, and scallions
Inset:  mini-Totoro container with mini-choux a la creme pastries, melon-flavored ramune (click pic to enlarge)



3/4  lb. skinless, boneless chicken thighs
1/4  cup thinly-sliced scallions
2  tbsp hoisin sauce
1  tbsp oyster sauce
2  tsp rice vinegar
frozen dinner roll dough pieces, thawed (use white dough)
1  large egg, lightly beaten
1  tbsp toasted sesame seeds
cooking spray
rolling pin



  1. Heat a nonstick skillet over medium heat.  Coat pan with cooking spray, and add chicken thighs.  Cook until done, flipping midway through, about 4 minutes on each side (I like mine lightly browned).  Remove from pan. 
  2. Using two forks, shred the chicken thighs and place them into a bowl.  Mix in the scallions, hoisin sauce, oyster sauce, and vinegar. 
  3. Lightly flour your hands, a rolling pin, and the surface.  Roll a piece of dough into a flat circle, about 4″ wide.  Spoon some of the chicken mixture into the center of the dough, about a heaping tablespoon (maybe more if you’re awesome).  Visualize your dough piece as a globe — pull the N and S points, and then the E and W points, towards the center and pinch together.  You will have gapsin the dough to the NE, SE, SW, and NW.  Pull those corners in towards the center and pinch to seal the filling in. 
  4. Place the bun, pinched seam down, on a baking sheet lightly coated with cooking spray.  Cover lightly with plastic wrap and let rise for 20 minutes.  (You can also spray the buns before putting on the plastic wrap, but I did not find this necessary). 
  5. Preheat oven to 375°.
  6. Uncover the buns.  Gently brush each with the egg and sprinkle evenly with toasted sesame seeds (toast your own seeds for best results). 
  7. If eating immediately, bake for 15 minutes or until golden brown.  Serve warm.
  8. If storing, bake for 12-13 minutes, or until a very light brown.  Remove from oven and let cool.  Freeze in a single layer – once frozen, you can store the buns in freezer bags.  To reheat, thaw the buns in the refrigerator overnight, then bake at 375° for 3-5 minutes until golden brown and let the buns remain in the oven with the heat off to ensure they are hot all the way through (drop the heat to 350° if using a toaster oven).  You can also reheat straight from the freezer by baking at 300° for 10 minutes, or until heated through and golden brown (keep checking to ensure the buns don’t burn).






Left: honey-ginger chicken, stir-fried broccolini, tofu nuggets (nuggets are non-GF)
Right: Chococat on a bed of rice (body cut from nori, accents in American cheese)


2 tbsp. canola oil
1 lb. boneless, skinless chicken thighs, cut into bite-size pieces
1 large onion, sliced into wedges
6 cloves garlic, thinly sliced
1-inch chunk of ginger, peeled and julienned
2 tbsp. honey
2 tbsp. low-sodium tamari
2 tbsp. fish sauce
1/2 tsp. five-spice powder



  1. Heat the oil in a large frying pan over medium heat. Add the onion and stir-fry until onion begins to soften and turn translucent, about 2-3 minutes.
  2. Add the chicken and stir-fry until lightly browned, about 3-4 minutes.
  3. Add the garlic and ginger and stir-fry until fragrant, about 2 minutes.
  4. Add the honey, soy sauce, fish sauce and five-spice powder. Combine well and simmer for another 5 minutes, until chicken is nicely glazed with the sauce

* Use gluten-free products






Left: Indian-style chicken skewers; edamame; grape tomatoes; mini-plum
Right: fried trout with lemon-butter & chive sauce; rice; carrot & mint garnish


2-1/2 pounds chicken breasts
2 tsp freshly ground black pepper
1/2 tsp turmeric
1/2 tsp cayenne pepper
2 tsp dried thyme leaves
2 tsp cumin
1/2 tsp garlic powder
1-1/2 tsp salt
2 tbsp canola oil



  1. Preheat the oven to 350 degrees F.
  2. Cut chicken into chunks, approximately 1″x1″x1″. Place into a bowl and all dry ingredients plus 1 tbsp canola oil. Mix chicken with spices and let sit for 20 minutes.
  3. Heat remaining tbsp of oil in a wok (or large nonstick frying pan) over high heat. When the oil begins to smoke, add the chicken. Toss the chicken qiuckly in the wok until all pieces have turned opaque on the outside.
  4. Pour the chicken into a baking dish and arrange the chunks in a single layer. Cut a piece of wax paper slightly smaller than the bottom of the baking dish and place it lightly on top of the chicken. Bake until chicken is cooked through, about 10 minutes. Remove from baking pan quickly so that the hot pan doesn’t dry the chicken out.

* Use gluten-free products






Top: wok-fried broccoli, kung pao chicken with red bell peppers
Bottom: hoisin-chicken bun (not GF), rice with furikake (yasai fumi furikake to be exact)


2 tbsp reduced sodium tamari
2 tbsp sake
1 tsp cornstarch
1 tsp toasted sesame oil
1-1/2 pounds skinless, boneless chicken breasts, cut into bite-size pieces
1/2 cup reduced-sodium chicken broth
2 tbsp sugar
2-1/2 tbsp reduced-sodium tamari
2 tbsp sake
1 tbsp Bragg’s liquid aminos (or Worcestershire sauce if you’re not gluten-sensitive)
1-1/4 tsp cornstarch
1 tsp toasted sesame oil
2 tbsp scallions, thinly sliced
1/2 tbsp ginger, peeled and chopped finely
2 tbsp garlic, minced
1 tsp prepared chile paste with garlic
2 tbsp cooking oil (I use a blend of canola and olive oil)
1 small can water chestnut pieces (~ 3/4 cup)
1 red bell pepper, quartered and sliced*
9 scallions, green tops plus 1-inch of white part, cut into 1/2-inch lengths
1/3 cup unsalted, dry-roasted peanuts



  1. Combine marinade ingredients in a bowl. Add chicken, toss well to coat, then cover and refrigerate for 20 minutes.
  2. While chicken is marinating, prepare the sauce by combining the broth, sugar, tamari, sake, liquid aminos, cornstarch, and sesame oil. Stir well with a whisk or fork until the sugar and cornstarch have dissolved.
  3. Heat 1 tbsp oil in a wok (or large nonstick skillet) over medium-high heat. Add the chicken mixture and stir-fry until chicken is cooked through, about 4 minutes. Remove from pan.
  4. Heat remaining tbsp of oil in the same pan. Add the sliced green onions, ginger, garlic, and chile paste, and stir-fry for 15 seconds. Add the broth mixture and cook for another minute or until thick, stirring constantly.
  5. Throw in the cooked chicken, red bell pepper, water chestnuts, scallions, and peanuts. Cook until thoroughly heated, about 1-3 minutes. Voila!

* Feel free to add other vegetables in place of, or in addition to, red bell pepper. This recipe would work well with bamboo shoots, baby corn, carrots, snow peas, broccoli...

* Use gluten-free ingredients.






Left:  mini-turkey burgers on ‘flower’ buns; grape tomatoes
Right:  mandarin oranges, blueberries, mini-mint Milano cookies (non-GF), confetti candy


– Burgers –
1/4  cup scallions, thinly sliced or chopped
2  tbsp orange juice
1  tbsp low-sodium tamari
1  tsp ginger, peeled and finely chopped
1  garlic clove, minced
1lb. ground turkey breast
Cooking spray
4  hamburger buns (or however many mini-buns you need if you’re doing bento burgers)
4  curly leaf lettuce leaves (or a lettuce mix)
– Special Sauce –
3/4  cup reduced-fat mayo
1 1/2  tbsp scallions, thinly sliced
2  tbsp dijon mustard
1  tbsp honey
1  tsp orange juice
1  tsp low-sodium tamari
1/2  tsp ginger, finely chopped (or use the kind in a tube)



  1. Combine first 6 ingredients in a large bowl.
  2. Divide turkey mixture into 4 equal portions, if making normal burgers.  The recipe is enough for 2 normal burgers and 4-6 mini burgers depending on the size of the mini-bun you are trying to fit.  Whether normal burger or mini, they should be about 3/4″ thick.
  3. Place normal patties on grill rack coated with cooking spray; grill 6 minutes on each side or until done.  Or, if making mini burgers, pan frying is fine, about 4 minutes per side or until cooked through.
  4. Combine all sauce ingredients in a medium bowl and mix well.
  5. Spread Special Sauce over top and bottom halves of each bun. Place lettuce leaves on the top halves of buns; top bottom buns with a burger patty, then top with the top bun and lettuce.  If you’re doing normal bugers, cut them in half before serving.


* Use gluten-free products




MUNKAYA'S OMURAISU (Omelet Filled with Fried Rice)


Clockwise from top: omuraisu, ketchup pig, sliced cucumbers, grape tomatoes, and stir-fried Chinese broccoli


2 cups cooked rice
2 chicken tenderloins (can leave out or substitute another protein or veggies)
1 cup diced vegetables (I used almost 3/4 cup of onion, then filled up the rest of the cup measure with red and yellow bell peppers and thinly sliced green beans)
1 tsp. canola oil
Cooking spray
1/2 tbsp. sake
2 tbsp. ketchup, plus some for garnish
salt, to taste
2-3 eggs per omelet (the rice amount above is good for at least 2 good-sized omuraisu)



  1. Heat the oil in a large frying pan over medium-high heat. Add the vegetables and stir-fry, about 2 minutes. Add the chicken and stir-fry until opaque and cooked through.
  2. Add the rice and mix into the ingredients, breaking up any clumps. Add the ketchup and continue cooking, mixing until the ketchup is well-distributed. Add the sake and salt to taste. Once well-combined, take the rice off the heat.
  3. Break eggs into a small bowl, then beat about 10 times with a fork (for ultimate fluffiness).
  4. Lightly spray a frying pan (large enough to hold your omelet) with cooking spray, then pour in the eggs, tilting the pan to cover the bottom of the pan. You want a thin omelet, but strong enough not to break when it is wrapped around the rice.
  5. Once the eggs set, lower the heat, then add rice in a line down the middle and slightly to one side. Fold the “long” end over the rice, and then roll the omelt towards the “short” end. The ends of the omuraisu should be tucked underneath and look like your average omelet on top. Most omuraisu I have seen look like little football-shaped burritos, but I made mine more cylindrical to fit in the bento box better.
  6. If you’re eating your omuraisu right away, slide it onto a plate and top it with a nice big dollop of ketchup. If you’re bento-ing, then place it in the box, but save the ketchup topping for later.

*Use gluten-free products






Left: royal chicken cooked in yogurt; carrot, tofu, and tuna salad; fresh blueberries for dessert
Right: brown rice with steamed edamame



1 cup plain yogurt
1 tsp salt
freshly ground black pepper
1 tsp ground cumin
1 tsp ground coriander
1/4 tsp cayenne pepper, or to taste
1/4 cup finely chopped cilantro
1-1/2 lbs chicken, cut into bite-sized pieces
1/4 cup vegetable oil
8 cardamom pods
6 whole cloves
2-inch stick of cinnamon
3 bay leaves
2-1/2 tbsp blanched, slivered almonds
2-1/2 tbsp golden raisins



  1. Put the yogurt into a bowl. Beat it lightly until it is smooth and creamy. And 1/2 tsp of the salt, some black pepper, and the ground cumin, ground coriander, cayenne, and cilantro. Mix and set aside..
  2. Using the remaining 1/2 tsp salt, season the chicken pieces on both sides and sprinkle on some freshly ground black pepper.
  3. Put the oil in a large skillet or pot and set over medium-high heat. When the oil is hot, put in the cardamom pods, cloves, cinnamon, and bay leaves. Stir once and put in the chicken pieces. Brown on all sides and remove to a large bowl. Put the almonds and raisins into the same hot oil and stir quickly. When the almonds turn golden and the raisins plump up, put the chicken and its accumulated juices back into the pan.
  4. Add the seasoned yogurt. Stir to mix andbring to a simmer. Cover, turn the heat to low, and simmer gently for 20 minutes, stirring once or twice during this time. Remove the cover, turn the heat up, and reduce the sauce until it is thick and just clings tothe chicken pieces. Turn the chicken pieces over gently as you do this..

Note: The large, whole spices–cardamom pods,whole cloves, cinnamon stick, and bay leaves–are not meant to be eaten. Serves 4.






Totoro bento: panda onigiri; brown bear onigiri; chicken thighs stuffed with spinach, feta, and pine nuts; red and yellow bell pepper strips.


4 boneless, skinless chicken thighs, all visible fat removed
2/3 cup chopped spinach
1/3 cup crumbled feta cheese
1/4 cup pine nuts
1/2 tbsp lemon juice
1 tbsp olive oil
1 clove garlic, minced
2 tbsp butter, melted
salt and pepper, to taste



  1. Preheat the oven to 375 degrees F.
  2. Pound the chicken thighs lightly to an even thickness and set aside.
  3. Heat the olive oil in a saute pan over medium heat. Add the garlic and cook until fragrant. Then add spinach and lemon juice. Saute until spinach wilts, then remove from heat.
  4. Squeeze any excess moisture from the spinach and add it to a mixing bowl. It is ok if the spinach is still moist — you just don’t want it sopping wet. Mix in the feta and pine nuts.
  5. Place a pounded chicken thigh with what would have been the skin side facing down. Add a mound of the spinach-feta mixture to the center of the chicken thigh and roll the chicken around it.
  6. Place the stuffed chicken thigh seam side down on a lightly sprayed (or greased or buttered) roasting pan. Repeat with the other chicken thighs. Brush melted butter on top of chicken thighs.
  7. Bake until chicken is cooked through, about 25 minutes per pound of chicken. Remove from oven and let sit for a few minutes before slicing. Enjoy!

* Use gluten-free products






Left: Stir-fry of snow peas, tomatoes, mushrooms, onion, and chicken thighs
Right: rice, fish container of sauce from stir-fry, sundried tomato bun


– Dough –
1 package of Chebe bread (original)
4 oz. shredded cheese (your choice, but not too sharp or salty for this recipe)
2 eggs
2 tbsp
1/3 cup water
– Filling –
3/4 lb. boneless, skinless chicken thighs
1/3 cup diced onion
4 oz. sundried tomatoes, finely chopped, oil reserved
1/2 tsp. dried basil
salt and pepper, to taste



  1. Heat 1 tbsp of the oil from the sundried tomatoes in a skillet over medium to medium-high heat. L:ightly season the chicken thighs with salt and pepper and add them to the skillet. Saute until cooked through, about 3-4 minutes per side. Remove from heat and let cool.
  2. Add diced onions to the same pan and cook until onions have softened and are translucent. Remove from pan and place in a large bowl.
  3. When cooled, shred the chicken thigh meat and add it to the bowl with the onions. Add in the sundried tomatoes and basil and mix well. Season to taste with salt and pepper (and more basil if desired).
  4. Preheat the oven to 375 degrees F. Prepare Chebe bread dough using cheese, eggs, oil and water according to the instructions on the package.
  5. Pull off a hunk of dough and roll it into a ball about 2″ in diameter. Flatten the dough ball onto a work surface using the heel of your hand (or a rolling pin if you really want). The dough is a bit oily, so it will not stick to the work surface.
  6. Place about 1 tbsp of chicken filling in the center of the flattened dough. Pull up the edges of the dough and fold it into the center, pinching the dough to seal the filling in. Flip the filled dough ball over and press it lightly into a rounded, slightly flattened bun shape. Place on non-greased cookie sheet or silpat and repeat with remaining dough and filling.
  7. Bake for 25-30 minutes, or until golden on the top.

Buns can be frozen in a single layer, then placed in freezer bags for storage. Defrost overnight and reheat in the oven or in the microwave.

* Use gluten-free ingredients if you are gluten-sensitive.






Top: rice wrapped in nori, steamed broccoli, grape tomatoes
Bottom: chicken curry with potatoes and carrots


4 tsp. salt
1/2 tsp. crushed red pepper
2 tbsp. sugar
2-1/2 tbsp. curry powder (Vietnamese “madras curry powder” if you can find it)
3 tbsp. tomato paste
1 lb. chicken breasts, cut into bite-sized pieces (you can use a whole chicken too)
4 tbsp. oil
6 garlic cloves, sliced
2 stalks lemongrass, cut into 2-inch lengths, halved lengthwise, and smashed
2 cups water
2 cups milk, plus more to taste (I use 1%)
2 cups + 1 can of coconut milk (I use light)
1 medium sweet potato, peeled and cut into large dice
1 medium russet potato, peeled and cut into large dice
1 medium white sweet potato, peeled and cut into large dice
2-3 carrots, cut into large bite-size chunks



  1. In a large bowl, thoroughly mix the salt, red pepper, sugar, curry powder, and tomato paste. Coat the chicken and marinate for 10 minutes.
  2. Heat oil in a deep pot and stir-fry the garlic and lemongrass until fragrant. Add chicken and stir-fry about 5 minutes more.
  3. Pour water, 2 cups of milk, and 2 cups of coconut milk into the pot. Stir in the potatoes and carrots and simmer until vegetables are tender, about 20 minutes.
  4. Once vegetables are tender, taste the curry to see if you like the spiciness level. I added an additional can of coconut milk and some more milk (about 2 cans) to adjust for the spiciness and soupiness level that I prefer.

* I served the curry for dinner the first night over noodles, so I made it relatively soupy. It is also great to dip french bread into. If you like your curry thicker, you can either add a thickening agent, like cornstarch, or don’t add the additional milk — just remember to lessen the spices if you’re not accustomed to spicy foods.

* Use gluten-free ingredients






Left: chickenless nuggets (non-GF), edamame, and yakisoba with mixed veggies (non-GF)
Right: chao ga (Vietnamese porridge with chicken) with scallion and cilantro garnish


– Porridge –
1 cup rice (I use jasmine/long-grain for this recipe)
1 tbsp canola oil
1 onion, coarsely chopped
7 cups water + more
1-inch slice of ginger, peeled, sliced and bruised with the knife handle
4 chicken breasts (or use 1/2 a chicken)
5 cups chicken broth (low-sodium)
salt, to taste
fish sauce, to taste
sugar, to taste
– Garnish –
2 scallions, thinly sliced
5 sprigs cilantro, chopped
black pepper, to taste



  1. Wash and drain the rice thoroughly. Heat oil in a frying pan and stir-fry the rice and onion until the rice turns white. Set aside.
  2. In a soup pot, combine the water, ginger, chicken and salt and bring to a boil. Skim off the foam until clear and simmer until chicken is cooked through, about 20 minutes.
  3. Remove chicken from pot and add the rice and onion mixture. Simmer for 45 minutes, adding chicken broth as needed to thin the porridge to the desired consistency. Season to taste with the salt, fish sauce, and sugar (I start with 1/2 tsp salt, 1 tbsp fish sauce, 1 tsp sugar and go from there).
  4. Skin, debone and coarsely shred the chicken and return it to the soup. Before serving, add scallions and cilantro and sprinkle with black pepper.

*Use gluten-free products





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