4 pounds of your favorite chicken pieces (we like legs and thighs) 😀
3 tablespoons Bragg’s Liquid Aminos
3 tablespoons avocado oil
1/4 catsup jalapeno ketchup
3 tablespoons light corn syrup
2 tablespoons apple cider vinegar
2 cloves garlic, finely minced
1/2 – 1 teaspoon crushed red pepper flakes
1/2 teaspoon FRESH ground sea salt
LARGE bunch green onions, sliced for garnish
Sesame Seeds, to garnish

  • Whisk together the liquid aminos and oil.
  • Pour into a large ziploc bag.
  • Add chicken pieces, seal and chill 2 hours.


  • Whisk together the ketchup, corn syrup, vinegar, garlic, crushed red pepper and salt until smooth. Set aside.

  • Drain chicken and discard marinade.
  • Pat chicken dry.
  • Preheat gas grill.
  • Oil grates.
  • Place chicken on grill, skin side down.
  • Grill 10 minutes uncovered on the hot side of the grill, rotating (NOT flipping) often to avoid burning, until skin is crispy.
  • FLIP chicken to cooler side of the grill, cover and continue grilling 30 minutes or so until you reach 165°.
  • Brush chicken with sauce during last 5 minutes.
  • Arrange chicken on platter.
  • Sprinkle with sesame seeds and green onions.
  • Serve with remains sauce.


There are so many different provinces in China and different versions of this same chicken dish. This combination of veggies and flavors is one of our favorites.

1 1/4 pound chicken tenders cut into 1-1 1/2 inch pieces
1/2 cup oyster sauce
2 tablespoons cornstarch
3 tablespoons water
2 tablespoons peanut oil
1 LARGE bunch green onions, sliced in large diagonal
2 large carrots, sliced thinly on the diagonal
8 thin slices, peeled garlic
1-2 cups sliced mushrooms (see note)
1/2 pound Bok Choy, sliced 1 1/2 inches long diagonally
1 1/4 cup chicken broth
2 teaspoons BRAGG’s liquid aminos
2 teaspoons toasted sesame oil
Prepared rice

  • Toss chicken with oyster sauce and BRAGG’s liquid aminos.
  • Whisk together cornstarch and water.
  • Heat wok and peanut oil until hot.
  • Add carrots, stir frying 2 minutes.
  • Add green onions, ginger and garlic, stir frying 20-30 seconds.
  • Add chicken mixture and stir fry 2-3 minutes until chicken is cooked through.
  • Add mushrooms and bak choy.
  • Add chicken broth and sesame oil.
  • Bring to a boil over high heat.
  • Add cornstarch mixture and return to boil, stirring constantly for 2-3 minutes until chicken is completely cooked through, sauce thickens and is glossy.
  • Serve over rice.

NOTE: I like beech mushrooms as you can leave them whole and they have a wonderful nutty flavor.


I found the original recipe at and it really inspired me to do some summer seafood recipes even if I did alter it to meet our tastes.

Grilled salmon topped with a colorful tangy cabbage and carrot slaw, and garnished with fresh cilantro and toasty California walnuts.  One of the best parts is that the marinade is used for the salmon AND as the dressing for the slaw making the two parts of the dish blend seamlessly!

scant 1/2 cup sweet chili sauce
scant 1/2 cup thick teriyaki sauce
1/3 cup champagne or apple cider vinegar vinegar
4 (4 to 6 ounce) salmon fillets
3 tablespoons finely chopped and toasted candied walnuts
2 tablespoons finely chopped cilantro

  • In a shallow dish stir together chili sauce, teriyaki sauce and vinegar.  Set aside 1/3 cup for the slaw.
  • Place salmon in dish skin side up and let marinate for 30 minutes.
  • Over medium to high heat grill salmon for 3 to 5 minutes depending on thickness.
  • Flip and pour marinade over and around the salmon, cooking another 3-5 minutes until cooked to your liking and marinade is bubbling.
  • Transfer to a platter and top with cabbage mixture.
  • Sprinkle with walnuts and cilantro.

1 cup shredded or thinly sliced purple cabbage
1 cup coarsely shredded green cabbage
1/2 cup carrot sticks
2 medium green onions, sliced
1/2 cup finely chopped and toasted candied walnuts
Fresh cilantro leaves, torn

  • Toss together cabbages, carrots, green onions and half the walnuts with reserved marinade and refrigerate.


All this started because one of my favorite munchkins brought me a cabbage from her class. 😀 It was this straggly looking thing, but then it grew and grew and grew into a HUGE head that I was able to make 3 meals from 😀


1 Pound ground beef
1/2 sweet red bell pepper, chopped
3 cups Shredded Cabbage
1 1/2 cups shredded carrots
1 tablespoon avocado oil
1 medium Vidalia onion, diced
2 garlic cloves, minced
1/4 cup Bragg’s liquid aminos
2 teaspoona Siracha (more or less depending on your preference)
2 teaspoon Ginger, minced
2 tablespoons QUALITY Honey
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon Sesame Oil
FRESH ground salt & pepper to taste

  • In a large frying pan heat the olive oil over medium high heat.
  • Saute the onions with the ground beef. Drain WELL.
  • Add in garlic, carrots & red peppers.
  • Whisk together the liquid aminos, Siracha, honey, vinegar, ginger, salt and pepper. Set aside.
  • When the beef is browned and the peppers and onions are soft, add in the cabbage
  • Once cabbage has slightly wilted, add in the soy mixture, mix well and allow to cook about 5 minutes, remove from heat.
  • Add in the sesame oil and toss well.
  • Serve over rice, mashed potatoes or by itself!
  • ENJOY!



This recipe is ALWAYS a winner. Full of flavor and JUST spicy enough to please everyone at your dinner table.

8 skinless, boneless chicken thighs
1 cup Bragg’s Liquid Aminos
1 cup ketchup
1/2 cup honey

3 cloves garlic, minced
1 tablespoon FRESH chopped Thai basil

  • Lay chicken thighs into the bottom of a 4-quart slow cooker.
  • Whisk liquid aminos, ketchup, honey, garlic, and basil together in a bowl; pour over the chicken.
  • Cook on Low for 4 hours.
  • Serve over rice or noodles.

NOTE:  To spice this up I use Jalapeno ketchup instead of plain.


This is the perfect spring salad full of sweet and tangy fruit and asian blended flavors.

16 ounces fusilli pasta, prepared per package directions and WELL drained
1/2 cup avocado oil
2/3 cup champagne vinegar
2/3 cup teriyaki sauce
Juice of 1 large lemon
1/3 cup sugar
FRESH ground black pepper, to taste
2 cans mandarin oranges, WELL DRAINED
2 small cans water chestnuts, WELL DRAINED
2 cups shredded rotisserie chicken
1 1/2 cups honey roasted peanuts or cashews
2 cups torn baby spinach leaves or romaine lettuce
5 ounces dried cranberries (Craisins)
1 large bunch green onions, sliced
1/2 cup minced parsley
1/4 cup sesame seeds

  • Add prepared pasta and chicken pieces to a large salad bowl.
  • In a small bowl whisk together the avocado oil, vinegar, teriyaki sauce, lemon juice, sugar and pepper.
  • Pour over pasta and chicken, tossing to coat well.
  • Top with mandarin oranges, water chestnuts, cranberries and green onions.
  • Cover and refrigerate 2 hours.
  • Just before serving add cashews, tossing well to mix.


1 1/4 pound boneless, skinless chicken thighs, cut into 1 inch cubes
1/2 tablespoon salt
1/2 teaspoon white pepper
1/2 cup cornstarch
1 1/2 cups flour
1 small egg
3/4 cup water
1 tablespoon avocado oil
1 cup coconut oil, for frying

1 tablespoon avocado oil
¼ teaspoon chili flake
2 cloves garlic, minced
4 teaspoon ginger, minced
3 tablespoons sugar
3 tablespoons brown sugar
3 tablespoons orange juice
3 tablespoons white distilled vinegar
1 tablespoon Bragg’s liquid aminos
1 tablespoon water
1 tablespoon cornstarch
1/2 teaspoon sesame oil

  • In a medium mixing bowl, whisk together the salt, white pepper, cornstarch, and flour.
  • Add the egg, water, and oil until it reaches the consistency of pancake batter.
  • Add the chicken to the batter and refrigerate at least 30 minutes.
  • Heat oil in a wok or heavy bottom pan to 350˚.
  • Gently add the chicken and cook for 5-6 minutes until lightly golden brown.
  • Remove the chicken from the pan and transfer to a paper towel-lined plate to drain.
  • In another saucepan heat oil over medium-high heat.
  • Once oil is HOT and shimmering add the red pepper flakes, ginger, and garlic, and cook for 30 seconds or so, stirring constantly until fragrant.
  • Add the sugar and brown sugar, stirring to combine.
  • Add in the orange juice and allow the sugars to dissolve in the liquid, stirring occasionally.
  • Add in the vinegar and liquid aminos, blending well.
  • Whisk together the cornstarch and water until combined. Add to the pan and stir to blend. Continue to cook the sauce until maple syrup consistency is achieved.
  • Add in the chicken pieces and stir until completely coated in the sauce.
  • Top with sesame oil and blend again.
  • Enjoy!


3 pounds drumsticks
FRESH finely ground sea salt and black pepper
1/2 + 1/3 cup cornstarch
1/2 + 1/4 teaspoon baking powder
2 tablespoons avocado oil
1 cup coconut oil
1 stick butter
4 cloves garlic, finely minced
2 teaspoons FRESH finely grated ginger
1/4 cup Bragg’s liquid aminos
1/4 cup packed brown sugar
1 tablespoon molasses
2 tablespoons QUALITY honey
2 teaspoons rice wine vinegar
1 teaspoon Sriracha
1 teaspoon Sesame oil
1/3 cup AP flour
1/3+ cup Vodka
1/3 cup COLD water
Toasted sesame seeds, for garnish

  • Toss chicken with salt and pepper to taste.
  • Whisk together the 1/2 cup cornstarch and 1/2 teaspoon baking powder.
  • Dredge chicken pieces in the cornstarch mixture, shaking off any excess.
  • Transfer chicken pieces to a rack and let sit uncovered for 30 minutes.


  • In a small sauce pan heat the avocado oil over medium high heat.
  • Add garlic and ginger, sauteeing 2-3 minutes until soft.
  • Add liquid aminos, brown sugar, molasses, honey, rice vinegar, sriracha, and sesame oil. Bring to a simmer for 6-8 minutes until it begins to thicken.
  • Remove from heat and set aside.


  • In a LARGE skillet (preferably cast iron) melt coconut oil and butter over medium high heat.
  • Whisk together the flour, 1/3 cup cornstarch, 1/4 teaspoon baking powder and a pinch of salt.
  • Add the vodka and COLD water, whisking until smooth and thinned out to a milky consistency. If needed add vodka and cold water alternately 1 tablespoon at a time until you reach the desired consistency.
  • Dip chicken pieces one at a time, allowing excess batter to drip off.
  • Add each piece to the HOT oil.
  • Fry the chicken until the coating is crisp on ALL sides, but not browned, about 10-15 minutes. Drain pieces on rack.
  • Double fry the chicken until browned and crisp. Drain a 2nd time on rack.
  • Brush with sauce, coating all sides.
  • Sprinkle with sesame seeds.



6 boneless, skinless chicken breasts
1/2 cup orange pineapple juice
Juice of 1 LARGE lemon
1/2 cup chicken broth
1/4 cup QUALITY honey
1/4 cup apricot pineapple preserves
1/4 cup packed brown sugar
1 tablespoon cornstarch
1/4 cup teriyaki sauce
1/4 cup Country Bob’s All Purpose Sauce
1/4 cup Heinz Chili sauce
8 ounce can crushed pineapple
1 small can Mandarin orange segments, drained WELL
1 small onion, finely chopped

1 cup sliced carrots
Prepared rice
chopped green onions for garnish

  • In a mixing bowl whisk together orange pineapple juice, lemon juice, chicken broth, honey, preserves, brown sugar, cornstarch, teriyaki sauce, Chili sauce, Country Bob’s sauce and crushed pineapple.
  • Spray slow cooker insert with non-stick cooking spray.
  • Place chicken breasts in slow cooker in as shallow a layer as possible.
  • Top with onion and carrot pieces.
  • Pour juice mixture over top.
  • Cover and cook on low for 4 hours.
  • Cover and cook 1 hour more.
  • Top with Mandarin orange segments, turn off heat, cover and let sit 5 minutes.
  • Serve over hot cooked rice. Top with fresh chopped green onions.



2 pounds flank steak, sliced into thin strips across the grain
1/3 cup cornstarch
2-1/2 tablespoons olive oil
3/4 teaspoon minced fresh ginger root
2 teaspoons freshly minced garlic
3/4 cup soy sauce (I used low sodium)
1 cup water
1 cup packed dark brown sugar
1/4 cup Hoisin sauce
1 cup shredded or julienned carrots
Sliced green onions and sesame seeds, for garnish
Cooked white rice

  • Place flank steak strips in a 1 gallon resealable bag.
  • Add cornstarch, seal bag and shake to coat evenly.
  • In a medium bowl, add ginger root, garlic, soy sauce,  water, brown sugar and Hoisin sauce stirring well to combine.
  • Set your Instant Pot to the saute setting.
  • Add olive oil.
  • When olive oil is heated, add beef and saute for 2-3 minutes, stirring frequently.
  • Pour mixture over beef and stir to combine.
  • Add carrots and stir again.
  • Turn Instant Pot off.
  • Place the lid on and lock.
  • Steam release knob should be set on “sealing”.
  • Cook on manual setting (high pressure) for 10 minutes.
  • Allow the pressure to naturally release for 10 minutes, then quick release remaining pressure.
  • Carefully remove lid and stir.
  • Serve over cooked white rice and top with sliced green onions and sesame seeds.


This MONGOLIAN BEEF recipe is a MORE AUTHENTIC crispy, flavorful tasty homemade version than the sweet gloopy restaurant style Mongolian Beef you see in many restaurants.

1 pound flank steak, sliced against the grain into ¼-inch thick slices SEE NOTES
1 teaspoon avocado oil
1 egg white
1 teaspoon Bragg’s liquid aminos
1 small can crushed pineapple
1 tablespoon cornstarch

  • Drain pineapple into a sieve.  Save the pineapple pieces for later.
  • Whisk together avocado oil, liquid aminos, pineapple juice, egg white and cornstarch until well blended.
  • Pour over beef pieces in a large bowl, stirring to coat well.
  • Cover and marinate the beef for 1 hour.

¼ cup cornstarch

  • Dredge the meat in the remaining ¼ cup of cornstarch until lightly coated. I go old school and use a paper bag to shake it well.

⅓ cup avocado oil
2 stalks celery, sliced on the diagonal
2 carrots, sliced thin on the diagonal
1 shallot, side thin

  • Heat over high heat.
  • Lay the flank steak pieces in an even single layer in the wok, and let sear for 1 minute.
  • Flip meat and sear another 30 seconds.
  • Remove meat and keep warm.
  • Add celery, carrots and shallot slices, stir frying a minute or more until soft.
  • Remove to meat platter and keep warm.

½ teaspoon minced ginger
1/2-1 teaspoon red pepper flakes
2-3 cloves garlic, minced
1/2 cup Bragg’s liquid aminos
1/2 cup unsalted chicken stock
1/4 cup packed brown sugar
2 tablespoons cornstarch, mixed with 2 tablespoons water
1 bunch green onions, cut into 1-inch long slices on the diagonal

  • Drain all but 1 tablespoon of oil from the wok and turn the heat to medium-high.
  • Add the ginger and peppers flakes.
  • After 15 seconds, add the garlic.
  • Stir for another 10 seconds.
  • Add the liquid aminos and chicken stock. Bring the sauce to a simmer, add the brown sugar, and stir until dissolved.
  • Let the sauce simmer for about 2 minutes.
  • Slowly stir in the cornstarch slurry mixture–until the sauce coats the back of a spoon.  SEE NOTES
  • Add the beef, veggies and scallions and toss everything for another 30 seconds.
  • Serve over rice or noodles.
  • Garnish with the crushed pineapple.


  • Flap meat like that used for carne asada works really well also.
  • There should be almost NO liquid as the sauce clings to the beef. If there is still liquid sauce, increase the heat slightly and stir until completely thickened.


This recipe is perfect for a potluck, tail gate party, holiday get together or Sunday dinner and it has nice refreshing change of taste.

2 tablespoons Bragg’s Liquid Aminos
1 1/2 tablespoon sesame oil
2-3 cloves garlic, finely minced
1 1/2 pounds chicken tenders
24 ounces cream cheese, softened
10 ounce jar sweet and sour sauce
2 cups FRESH baby spinach
2 bunches thinly slice green onions
1/2 cup chopped salted peanuts
Sesame Rice Crackers

  • Generously season chicken tenders with salt and pepper.
  • Sear chicken tenders until golden and cooked through. Set aside to rest.
  • Whisk together the liquid aminos, sesame oil and garlic.
  • Shred chicken pieces.
  • Toss with sesame oil mixture and refrigerate for AT LEAST an hour.


  • Spread cream cheese onto serving platter.
  • Spread sweet and sour sauce over cream cheese.
  • Top with spinach pieces.
  • Top with chicken mixture.
  • Sprinkle with green onions and peanuts.
  • Serve with sesame rice crackers.

NOTE: For a more elegant serving:

  • Combine the cream cheese with the sweet and sour sauce into a spread.
  • Spread each cracker with a generous portion.
  • Top with spinach pieces.
  • Top with chicken mixture.
  • Top with green onions.
  • Arrange on platter.
  • ENJOY!