What's Up - Your guide to what's happening in Fayetteville, AR this week!
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august 16-22, 2020 What's up! 47 Easy, exotic meals that kick up the flavor The world in your skillet try theserecipes Skillet Chicken Bulgogi Ingredients • ¼ cup chopped onion • 5 tablespoons soy sauce • 2 ½ tablespoons brown sugar • 2 tablespoons minced garlic • 2 tablespoons sesame oil • 1 tablespoon sesame seeds • ½ teaspoon cayenne • 1 pinch salt and ground black pepper to taste • 1 pound skinless, boneless chicken breasts, cut into thin strips Directions 1. Whisk onion, soy sauce, brown sugar, garlic, sesame oil, sesame seeds, cayenne pepper, salt, and black pepper together in a bowl until marinade is smooth. 2. Cook and stir chicken and marinade together in a large skillet over medium-high heat until chicken is cooked through, about 15 minutes. One Pot Thai-Style Rice Noodles Ingredients • 2 tablespoons cornstarch • 1 ½ tablespoons water • 6 cups chicken broth • 2 ½ tablespoons soy sauce • 1 tablespoon fish sauce • 1 tablespoon rice vinegar • 1 tablespoon chile-garlic sauce (such as Sriracha®), or more to taste • 2 teaspoons vegetable oil • 2 teaspoons minced fresh ginger root • 2 cloves garlic, minced • 1 teaspoon ground coriander • 1 (16 ounce) package thick rice noodles • 1 cup sliced zucchini • 1 cup sliced red bell pepper • 2 half, bone and skin removed cooked chicken breasts, cut into 1-inch cubes • ¼ cup crushed peanuts • ¼ cup chopped fresh cilantro Directions 1. Stir cornstarch and water together in a small bowl until smooth. Pour chicken broth into a large pot and stir cornstarch mixture, soy sauce, fish sauce, rice vinegar, chile-garlic sauce, vegetable oil, ginger, garlic, and coriander into broth. Cover and bring to a boil. 2. Place rice noodles in the boiling sauce, reduce heat to medium, and simmer until noodles are tender, 5 to 10 minutes. Stir zucchini, red bell pepper, and chicken into sauce. Bring back to a boil, cover, and simmer until vegetables are just become tender, about 5 more minutes. 3. Remove from heat and let stand, covered, for 5 minutes to thicken. Serve garnished with crushed peanuts and cilantro. Four-Ingredient Red Curry Chicken Ingredients • 2 tablespoons coconut oil • 1 (16 ounce) package skinless, boneless chicken breast halves, cut into small cubes • 1 (14 ounce) can cream of coconut • 1 (11 ounce) bottle red Thai curry sauce • ½ (16 ounce) package dried rice stick vermicelli noodles Directions 1. Heat oil in a large skillet on high heat. Add chicken cubes; cook until browned, about 2 minutes per side. Reduce heat to medium-high and add coconut cream and curry sauce. Cook until chicken is no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). 2. Fill a large pot with lightly salted water and bring to a rolling boil; stir in vermicelli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, 4 to 5 minutes. Drain. 3. Reduce skillet heat to simmer. Add the noodles and let simmer until flavors are absorbed, about 5 minutes. Divide chicken and noodles among individual serving bowls. Courtesy allrecipes.com