| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings |
Yield 5 servings
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Ingredients
Shoyu Chicken
- 5 chicken thighs diced
- 3 tablespoons soy sauce
- 2 tablespoons water
- 1/4 cup brown sugar packed
- 2 cloves garlic minced
- 1 tablespoon ginger minced
- 1/2 yellow onion minced
Macaroni Salad
- 1 pound macaroni
- 2 tablespoons apple cider vinegar
- 2 Carrots peeled and julienned
- 1/4 cup yellow onion minced
- 2 1/2 cups mayonnaise
- 1/4 cup milk
- 2 teaspoon sugar
- 1/4 teaspoon Salt
- Pinch black pepper
MASTERS CLASSES ONLY: Pineapple Fried Rice
- 2 ½ Tablespoons vegetable oil
- 2 cups canned pineapple chunks drained
- 4 cups long grain white rice cooked
- 2 large eggs beaten
- ½ cup frozen peas
- ½ cup Carrots diced
- ½ cup onions diced
- ½ cup red bell pepper diced
- 2 stalks green onion thinly sliced
- 1 teaspoon white sesame seeds for garnish
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 teaspoon sesame oil
- 3 cloves garlic minced
- 2 Tablespoons hoisin sauce
- 1 teaspoon sesame oil
- 3 cloves garlic minced
Ingredients
Shoyu Chicken
Macaroni Salad
MASTERS CLASSES ONLY: Pineapple Fried Rice
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Instructions
For the Chicken
- Mix all the ingredients in a large bowl and set aside. Let marinate for as long as possible.
- Heat a nonstick pan to medium-low and coat the bottom of the pan in vegetable oil. Add chicken to the pan and let cook until meat is fully cooked through, and sauce has thickened.
For the Macaroni Salad
- Cook macaroni according to package directions. Drain well and place macaroni in a large bowl.
- While macaroni is still hot, sprinkle on vinegar and add carrot and onion. Toss together until well combined. Refrigerate for 15 minutes, or until cooled.
- In a separate, smaller bowl, whisk together mayo, milk, and sugar. Fold mayo mixture into the macaroni until all the noodles are evenly coated. Add salt and pepper to taste.
- Let sit to allow all the flavors to marinate with one another. Gently stir before serving, add a little more milk if needed, no more than a tablespoon or two.
MASTERS CLASSES ONLY
- Mix the sauce ingredients in a small bowl and set it aside.
- Heat a large nonstick pan over medium high heat and a teaspoon of oil. Add the beaten eggs and scramble them. Then remove them from the pan and set it aside.
- Add the rest of the cooking oil to the pan and add the red bell peppers, onions, and carrots. Stir fry them together for 2 to 3 minutes.
- Next, add the cold pre-cooked rice and the sauce. Make sure to break apart any clumps of rice by pressing down with the flat side of your spatula or spoon. It's important to coat each grain of rice with oil and sauce. Add in a teaspoon more oil if you find your rice is sticking together.
- Once your rice is fully separated and coated with the sauce, add the eggs, and pineapple back into the pan. Toss everything together for 1 minute.
- Lastly add the frozen peas and toss it together until the peas turn bright green.
- Sprinkle scallions and sesame seeds on top.
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