Asian Cooking

1. Cut chicken into cubes. In a bowl, stir together chicken and cornstarch. Set aside.
2. Prepare the sauce: whisk together water, soy sauce, cornstarch, sugar, vinegar, and hot pepper sauce. Set aside.
3. Prep vegetables: mince garlic, slice green onions, and chop green peppers.
4. Lightly brown peanuts in oil. Remove and set aside.
   
5. In the same pan, sauté garlic, green onions, and green peppers in oil. Remove and set aside.
   
6. In the same pan, fry chicken in oil until browned and cooked through.
   
7. Add vegetables and peanuts back to the pan with the chicken. Pour in the sauce and cook a few minutes, stirring, until thickened and everything is coated.
   

Kid-Friendly Tips

• Kids can help measure the sauce ingredients and whisk them together.
• Use a mild hot sauce (or reduce to 1-2 dashes) for a less spicy version.
• For younger helpers, let them slice green onions with kitchen scissors.

Notes

Sauce thickens quickly once heated- stir often. Serve with rice or noodles. Refrigerate leftovers in a covered container for up to 3 days.

1. Cook noodles according to package directions. Drain and set aside.
2. While noodles cook, cook cubed chicken in a frying pan until browned and cooked through.
3. Add soy sauce, brown sugar, minced garlic, and chicken broth. Stir to combine.
4. Stir in frozen stir-fry vegetables. Cover and cook on medium heat until vegetables are tender.
5. Toss drained noodles into the chicken and vegetable mixture. Stir well and heat through.
6. Serve immediately.

Kid-Friendly Tips

• Kids can help measure soy sauce, sugar, and broth (and whisk the sauce in a cup before adding).
• Teach "mise en place": have everything measured before turning on the stove.
• For less salt, use low-sodium soy sauce.

Notes

Any long noodle works (spaghetti, lo mein, or linguine). Leftovers reheat well. Add a splash of broth or water to loosen the noodles.

1. Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease with cooking spray.
2. In a large bowl, combine chicken and soy sauce. Stir in beaten egg.
3. Add cornstarch and mix until chicken is fully coated.
4. Spread chicken pieces in a single layer on the prepared baking sheet.
5. Bake for 20- 25 minutes, turning once halfway, until chicken is cooked through and lightly crispy.
6. While chicken bakes, prepare sauce by stirring all sauce ingredients together in a saucepan.
7. Cook sauce over medium heat, stirring constantly, until thickened. Add a little water if needed.
8. Stir green onions into the sauce.
9. Add baked chicken to the sauce and gently stir until coated and heated through.
10. Serve warm over rice.

Kid-Friendly Tips

• Kids can help coat the chicken and spread it on the baking sheet.
• Skip hot peppers entirely for a mild, classroom-safe recipe.
• Serve with brown rice or steamed vegetables for a balanced meal.

Notes

Baking keeps this recipe safe for group cooking and eliminates hot oil. Sauce can be made ahead and reheated gently before adding chicken.

1. In a large pan, cook cubed chicken in butter until browned and cooked through.
2. Add minced garlic and sauté for 30 seconds (until fragrant).
3. Pour the pineapple juice from the can into the pan.
4. Stir in soy sauce and ginger.
5. Sprinkle in cornstarch and stir well. Cook a few minutes until the sauce thickens slightly. (If it thickens too much, add a splash of water.)
6. Add pineapple chunks and heat through.
7. Serve over rice.

Kid-Friendly Tips

• Kids can help drain the pineapple juice into a measuring cup and pour it into the pan.
• Let kids whisk soy sauce, ginger, and cornstarch together in a small cup to prevent lumps.
• For a veggie boost, add chopped carrots and green peppers while cooking the chicken.

Notes

Pork loin can be used instead of chicken. For a less salty sauce, use low-sodium soy sauce. Store leftovers covered in the refrigerator for up to 3 days.

1. Heat oil in a large pan or wok. Stir-fry pork until browned and cooked through.
2. Add carrots and celery. Stir in water, soy sauce, brown sugar, bouillon, garlic, and ginger.
3. Cover and simmer 4- 5 minutes, until vegetables are tender but still crisp.
4. Stir in bean sprouts and green onions.
5. In a small bowl, whisk cornstarch and water until smooth. Stir into the hot mixture.
6. Cook, stirring, until sauce thickens.
7. Serve over chow mein noodles or cooked rice.

Kid-Friendly Tips

• Kids can measure sauce ingredients and whisk the cornstarch slurry.
• Teach "tender-crisp" vegetables by tasting carrots as they cook.
• Use low-sodium soy sauce for a milder classroom version.

Notes

Chicken can be substituted for pork if needed. Sauce thickens quickly -add a splash of water if it becomes too thick.

1. In a zip-top bag or medium bowl, mix coconut milk, curry powder, coriander, soy sauce, garlic, and cornstarch.
2. Add chicken strips, seal or cover, and marinate for several hours or overnight in the refrigerator.
3. Thread marinated chicken strips onto soaked bamboo skewers.
4. Grill over medium heat (or broil in the oven) for 10-12 minutes, turning occasionally, until chicken is cooked through.
5. Serve warm with peanut sauce.

Peanut Sauce Instructions

1. Add all peanut sauce ingredients to a jar with a lid and shake well, or whisk together in a bowl until smooth.

Kid-Friendly Tips

• Kids can help whisk the marinade and shake the peanut sauce.
• Use blunt skewers or let adults handle threading if needed.
• For mild flavor, reduce or skip red pepper in the sauce.

Notes

If grilling isn't available, broil skewers on a foil-lined baking sheet, turning once. Peanut sauce thickens as it sits. Add a splash of milk if needed.

1. Combine all ingredients in a large bowl or container.
2. Stir well until sugar is fully dissolved.
3. Use about 1/2 cup marinade per pound of beef or chicken.
4. Marinate meat for at least 30 minutes or up to overnight in the refrigerator.
5. Cook marinated meat by sautéing on medium-high heat or grilling until fully cooked.

Kid-Friendly Tips

• Kids can help measure and stir ingredients.
• Talk about balancing sweet (sugar) and salty (soy sauce) flavors.
• Use low-sodium soy sauce for a classroom-friendly option.

Notes

This recipe makes a large batch. Store unused marinade covered in the refrigerator and use within 1 week. Do not reuse marinade that has touched raw meat.

1. Cook ground beef or pork in a skillet until browned. Drain well.
2. Add garlic, green onions, shredded carrots, cabbage, and bean sprouts. Cook several minutes until vegetables soften slightly.
3. Stir soy sauce into the meat and vegetable mixture. Remove from heat.
4. Heat oil in a wok or skillet to about 375°F (oil should be about 1 inch deep).
5. Place a wonton wrapper on a flat surface. Add about 1 tablespoon of filling to the center.
6. Moisten edges with water. Fold bottom edge over filling, tuck in sides, and roll tightly to seal.
7. Fry egg rolls 3-4 minutes, turning once or twice, until golden brown.
8. Drain on paper towels and repeat with remaining egg rolls.

Kid-Friendly Tips

• Kids love helping with rolling and sealing the wrappers.
• Younger kids should stay away from hot oil- adults handle frying.
• Set up a rolling station to make this a fun assembly-line activity.

Notes

Fillings are flexible. Swap meats or add mushrooms, peppers, or extra vegetables. Serve with sweet and sour sauce, soy sauce, or peanut sauce.

1. In a soup pot, bring chicken broth and soy sauce to a gentle boil.
2. In a cup, beat the eggs. Add one ladle of hot broth to the eggs and whisk together (this tempers the eggs).
3. Slowly drizzle the egg mixture into the boiling soup while gently stirring.
4. If desired, add green peas and chopped green onions.
5. Serve immediately.

Kid-Friendly Tips

• Kids can whisk the eggs and help add peas or green onions.
• Teach slow pouring to create the "egg ribbons."
• Adults should handle the hot stove and ladling.

Notes

For extra flavor, add a pinch of white pepper or a few drops of sesame oil. Serve as a starter or with rice for a light meal.

1. Heat oil in a large skillet over medium heat.
2. Add cooked rice and stir to coat with oil. Stir in soy sauce and cook for 1 minute.
3. Add peas, carrots, and green onions. Cook 2 minutes, stirring, until heated through.
4. Push rice to the sides of the pan to make a well in the center.
5. Pour beaten eggs into the center. Cook until eggs begin to set.
6. Stir eggs into the rice and cook until eggs are fully cooked.
7. Taste and add more soy sauce if desired. Serve hot.

Kid-Friendly Tips

• Kids can help stir rice and vegetables.
• Teach how to make a "well" in the pan for cooking eggs.
• Use day-old rice for the best texture.

Notes

Add cooked chicken or pork for a complete meal. For a classroom-friendly version, use low-sodium soy sauce and pre-cooked meat.

1. Wash and cut vegetables into thin strips or small pieces. Set aside.
2. If using meat (not shrimp), mix marinade ingredients together and pour over meat in a zip-top bag. Marinate several hours in the refrigerator.
3. Heat a large pan or wok over medium-high heat. Add marinated meat and cook several minutes until nearly done.
4. Add vegetables to the pan and stir-fry until tender-crisp.
5. If not using meat, add the marinade directly to vegetables while cooking to create a stir fry sauce.
6. Serve hot over cooked rice.

Kid-Friendly Tips

• Kids can help wash vegetables and mix the marinade.
• Teach cutting vegetables into similar sizes for even cooking.
• Let adults handle the hot pan and stirring.

Notes

Shrimp cooks quickly. Add it last and cook just until pink. For a classroom-friendly version, use low-sodium soy sauce and pre-cut vegetables.