Are you looking for some inspiration in the kitchen? Look no further! Ground chicken is a versatile ingredient that can be used in a wide variety of dishes, from stir-fries and noodle bowls to meatballs and skewers. In this article, we’ll take you on a culinary journey across Asia, exploring 20 delicious recipes that showcase the best of ground chicken. From spicy Thai basil chicken stir-fry to Japanese chicken tsukune skewers, there’s something for everyone in this mouth-watering collection.
Whether you’re a seasoned cook or just starting out, these recipes are sure to impress your family and friends with their bold flavors and satisfying textures. So without further ado, let’s dive into our selection of 20 flavorful Asian ground chicken recipes…
Spicy Thai Basil Chicken Stir-Fry
A flavorful and spicy stir-fry that combines the bold flavors of Thailand with the comfort of chicken, all wrapped up in a fragrant basil sauce. This dish is perfect for a quick weeknight dinner or a weekend brunch.
Ingredients:
– 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
– 2 cups mixed bell peppers (any color), sliced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1/4 cup Thai red curry paste
– 2 tablespoons vegetable oil
– 2 tablespoons fish sauce
– 1 tablespoon soy sauce
– 1 tablespoon brown sugar
– 1/4 cup chopped fresh Thai basil leaves
– Salt and pepper, to taste
– Cooked jasmine rice or noodles, for serving
Instructions:
1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
2. Add the chicken and cook until browned, about 5-6 minutes. Remove from skillet.
3. In same skillet, add remaining 1 tablespoon oil, garlic, ginger, and curry paste. Cook for 1 minute, stirring constantly.
4. Add bell peppers and cook until tender, about 3-4 minutes.
5. Return chicken to skillet and stir in fish sauce, soy sauce, brown sugar, and basil leaves. Cook for an additional 2-3 minutes, or until chicken is cooked through.
6. Serve over cooked jasmine rice or noodles.
Cooking Time: 20-25 minutes
Korean Gochujang Chicken Lettuce Wraps
A flavorful and spicy twist on traditional wraps, these Korean-inspired lettuce wraps combine the sweetness of gochujang with the savory taste of chicken.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 tbsp gochujang
– 1 tsp soy sauce
– 1 tsp honey
– 2 cloves garlic, minced
– 1/4 cup chopped green onions
– 1 head lettuce, leaves separated
– 1/4 cup crispy fried shallots (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a bowl, whisk together gochujang, soy sauce, honey, and garlic.
3. Add the chicken and marinate for at least 30 minutes or up to 2 hours in the refrigerator.
4. Bake the chicken for 20-25 minutes or until cooked through.
5. Assemble the wraps by placing a piece of chicken on a lettuce leaf, followed by green onions and crispy fried shallots (if using).
6. Serve immediately and enjoy!
Cooking Time: 45 minutes
Chinese Mapo Tofu with Ground Chicken
This Sichuan-inspired dish combines the creamy richness of tofu with the savory flavor of ground chicken, all wrapped up in a spicy and aromatic sauce. Perfect for a quick and delicious dinner!
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 1 lb ground chicken
– 2 cloves garlic, minced
– 1 tablespoon ginger paste
– 1/4 cup soy sauce
– 1/4 cup rice vinegar
– 1/4 cup chili bean paste (doubanjiang)
– 1/4 cup vegetable oil
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. In a large skillet or wok, cook the ground chicken over medium-high heat until browned, breaking it up with a spoon as it cooks.
2. Add the garlic, ginger paste, soy sauce, rice vinegar, and chili bean paste to the skillet. Cook for 1-2 minutes, stirring constantly.
3. Add the tofu cubes to the skillet and stir to coat with the sauce. Cook for an additional 2-3 minutes, or until the tofu is lightly browned.
4. Season with salt and pepper to taste.
5. Garnish with chopped scallions, if desired.
Cooking Time: 15-20 minutes
Vietnamese Lemongrass Chicken Meatballs
This recipe combines the bright citrus flavor of lemongrass with the savory taste of chicken meatballs, perfect for a quick and flavorful meal. These bite-sized treats are great as an appetizer or main course.
Ingredients:
– 1 pound ground chicken
– 2 stalks lemongrass, bruised
– 1/4 cup breadcrumbs
– 1 egg
– 1 tablespoon fish sauce (optional)
– 1 tablespoon soy sauce
– 1 teaspoon sugar
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cloves garlic, minced
– 2 tablespoons vegetable oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a food processor, combine chicken, lemongrass, breadcrumbs, egg, fish sauce (if using), soy sauce, sugar, salt, black pepper, and garlic. Process until just combined.
3. Use wet hands to shape mixture into small meatballs.
4. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Cook meatballs for 5-6 minutes on each side, or until browned.
5. Transfer meatballs to a baking sheet and bake for an additional 10-12 minutes, or until cooked through.
Cooking Time: 20-22 minutes
Japanese Chicken Tsukune Skewers
Tsukune skewers are a popular Japanese street food, typically made with ground chicken and a sweet soy sauce glaze. In this recipe, we’ll add a twist by using boneless, skinless chicken thighs and a hint of sesame oil for added flavor.
Ingredients:
– 1 pound boneless, skinless chicken thighs
– 1/4 cup finely chopped onion
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon sake (Japanese rice wine)
– 1 tablespoon sesame oil
– 1 teaspoon sugar
– 1/4 teaspoon black pepper
– 10 bamboo skewers, soaked in water for at least 30 minutes
Instructions:
1. Preheat grill or broiler to medium-high heat.
2. In a large bowl, combine chicken, onion, garlic, soy sauce, sake, sesame oil, sugar, and black pepper. Mix well until just combined.
3. Thread about 1 tablespoon of the chicken mixture onto each skewer, leaving a small space at the top.
4. Grill or broil for 8-10 minutes, turning occasionally, until cooked through.
5. Serve immediately, garnished with thinly sliced green onions and toasted sesame seeds if desired.
Cooking Time: 8-10 minutes
Filipino Chicken Lumpia Spring Rolls
Experience the flavorful and crispy goodness of Filipino-style spring rolls filled with juicy chicken, vegetables, and savory seasonings.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cooked and shredded
– 2 cups mixed vegetables (e.g., cabbage, carrots, bean sprouts)
– 1/2 cup chopped scallions
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon oyster sauce (optional)
– 1 teaspoon sesame oil
– 1 package spring roll wrappers (usually found in the frozen food section or international aisle)
– Vegetable oil for frying
Instructions:
1. In a large bowl, combine cooked chicken, mixed vegetables, scallions, garlic, soy sauce, oyster sauce (if using), and sesame oil. Mix well.
2. Lay a spring roll wrapper on a flat surface. Place about 1 tablespoon of the chicken-vegetable mixture in the center of the wrapper.
3. Brush the edges of the wrapper with a little water.
4. Fold the bottom half of the wrapper over the filling, then fold in the sides and roll up to form a tight cylinder. Repeat with remaining wrappers and filling.
5. Heat about 1/2 inch (1 cm) of vegetable oil in a large skillet or wok over medium-high heat. Fry the spring rolls until golden brown and crispy, flipping occasionally.
6. Remove from oil and drain on paper towels. Serve warm with your favorite dipping sauce.
Cooking Time: 15-20 minutes
Indonesian Chicken Satay with Peanut Sauce
Experience the rich flavors of Indonesian cuisine with this classic recipe for chicken satay, served with a creamy peanut sauce. This popular street food is perfect for any occasion.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 1/2 cup coconut milk
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 tablespoon soy sauce
– 1 tablespoon lime juice
– 1 teaspoon coriander powder
– 1/4 teaspoon cumin powder
– Salt and pepper, to taste
– 20 bamboo skewers
– Peanut sauce (see below for recipe)
Instructions:
1. In a blender or food processor, combine coconut milk, garlic, ginger, soy sauce, lime juice, coriander powder, cumin powder, salt, and pepper. Blend until smooth.
2. Thread chicken pieces onto bamboo skewers.
3. Grill satay over medium heat for 5-7 minutes per side, or until cooked through.
4. Serve hot with peanut sauce.
Peanut Sauce:
– 1/2 cup peanuts
– 1/4 cup coconut milk
– 2 tablespoons soy sauce
– 2 tablespoons lime juice
– 1 tablespoon honey
– 1 minced garlic clove
Blend all ingredients until smooth. Refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 15-20 minutes
Sweet and Sour Chicken Stir-Fry
This classic Chinese dish is a crowd-pleaser, with tender chicken, crunchy vegetables, and a tangy sweet and sour sauce. Perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
– 2 cups mixed bell peppers (green, red, yellow), sliced
– 1 cup snow peas, sliced
– 2 cloves garlic, minced
– 1/4 cup sweet and sour sauce
– 2 tbsp vegetable oil
– Salt and pepper to taste
Instructions:
1. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes. Remove from skillet.
3. Add remaining 1 tablespoon of oil, bell peppers, snow peas, and garlic. Cook until vegetables are tender-crisp, about 3-4 minutes.
4. Return chicken to skillet and pour in sweet and sour sauce. Stir-fry until sauce has thickened and coated the chicken and vegetables.
5. Season with salt and pepper to taste.
6. Serve hot over rice or noodles.
Cooking Time: 15-20 minutes
Sichuan Chicken Dan Dan Noodles
Experience the bold flavors of Sichuan cuisine with this spicy and savory noodle dish, featuring tender chicken and a kick of chili oil.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon cornstarch
– 2 teaspoons Sichuan peppercorns, toasted and ground
– 1/4 teaspoon red pepper flakes (optional)
– 1/4 cup vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 8 oz Dan Dan noodles
– Scallions, chopped (for garnish)
Instructions:
1. Marinate chicken in soy sauce, rice vinegar, and cornstarch for at least 30 minutes.
2. Stir-fry chicken in vegetable oil until cooked through. Remove from wok or pan.
3. Add garlic, ginger, toasted Sichuan peppercorns, and red pepper flakes (if using) to the wok or pan. Cook for 1 minute.
4. Add noodles and cook according to package instructions.
5. Combine chicken and noodle mixture. Serve hot, garnished with chopped scallions.
Cooking Time: 20-25 minutes
Thai Chicken Larb Salad
This classic Thai salad is a flavorful combination of spicy, sour, sweet, and salty notes, perfect for a quick and satisfying meal. This recipe yields a deliciously balanced dish that’s sure to please.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into small pieces
– 2 cups mixed greens (such as arugula, spinach, and lettuce)
– 1 cup diced red onion
– 1/2 cup diced fresh cilantro
– 1/4 cup chopped roasted peanuts
– 2 tbsp fish sauce
– 2 tbsp lime juice
– 1 tsp palm sugar
– 1-2 tsp Thai chili flakes (depending on desired spiciness)
– Salt and pepper, to taste
Instructions:
1. In a medium bowl, combine chicken, fish sauce, lime juice, palm sugar, and Thai chili flakes. Mix well.
2. Heat a small skillet over medium-high heat. Cook the chicken mixture until cooked through, about 5-6 minutes.
3. In a large bowl, combine mixed greens, diced red onion, and chopped cilantro.
4. Add the cooked chicken to the salad and toss to combine.
5. Sprinkle with roasted peanuts and season with salt and pepper to taste.
6. Serve immediately.
Cooking Time: 15-20 minutes
Hoisin Glazed Chicken Lettuce Cups
Elevate your lunch game with this sweet and savory recipe that combines the richness of hoisin glaze with the freshness of lettuce and crispy chicken.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 tbsp soy sauce
– 2 tbsp honey
– 2 tbsp rice vinegar
– 1 tsp grated ginger
– 1/4 cup chopped scallions
– 4 large lettuce leaves
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together soy sauce, honey, rice vinegar, and ginger.
3. Place chicken breasts in a shallow dish and brush with the hoisin glaze.
4. Bake for 15-20 minutes or until cooked through.
5. Slice chicken into thin strips and serve on lettuce leaves with chopped scallions.
6. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Malaysian Chicken Curry Puffs
Discover the flavors of Southeast Asia with these flaky and savory puffs filled with a rich chicken curry filling.
Ingredients:
– 1 package puff pastry, thawed
– 1/2 cup cooked chicken, diced
– 1/4 cup chicken curry paste
– 1 tablespoon vegetable oil
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– Salt and pepper to taste
– 1 egg, beaten (for egg wash)
– Confectioners’ sugar (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a pan, heat oil over medium heat. Add garlic, ginger, and chicken curry paste. Cook for 1-2 minutes or until fragrant.
3. Add cooked chicken and stir until well combined. Season with salt and pepper to taste.
4. Roll out puff pastry on a floured surface to about 1/8 inch thickness.
5. Spoon the chicken curry filling onto one half of the pastry, leaving a 1/2 inch border around the edges.
6. Fold the other half of the pastry over the filling and press edges to seal.
7. Brush with beaten egg for a golden glaze.
8. Bake for 20-25 minutes or until puffed and golden brown.
Cooking Time: 20-25 minutes
Chinese Chicken Zucchini Noodles
A flavorful and healthy twist on traditional pasta dishes, this recipe combines the savory taste of chicken with the nutty flavor of zucchini noodles. With minimal cooking time and simple preparation, you can enjoy a delicious meal in no time.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 2 medium zucchinis
– 2 tbsp soy sauce
– 1 tsp oyster sauce (optional)
– 1 tsp sesame oil
– 1/4 cup chopped scallions
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Slice the chicken into thin strips and season with salt, pepper, and soy sauce.
3. Place the chicken on a baking sheet lined with parchment paper and bake for 15-20 minutes or until cooked through.
4. Meanwhile, spiralize the zucchinis into noodles.
5. In a large skillet, heat sesame oil over medium-high heat. Add the zucchini noodles and cook for 2-3 minutes or until slightly tender.
6. Slice the cooked chicken into bite-sized pieces and add to the skillet with the zucchini noodles.
7. Stir in chopped scallions and oyster sauce (if using).
8. Serve immediately, garnished with additional scallions if desired.
Cooking Time: 25-30 minutes
Korean Kimchi Chicken Fried Rice
A flavorful and spicy twist on traditional fried rice, this Korean-inspired dish combines the bold flavors of kimchi with juicy chicken and savory vegetables.
Ingredients:
– 2 cups cooked chicken ( diced)
– 1 cup kimchi, chopped
– 2 cups cooked white rice
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon soy sauce
– Salt and pepper to taste
Instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the cooked chicken and chopped kimchi, stirring to combine.
5. Add the cooked rice and stir-fry for about 5 minutes, breaking up any clumps with a spatula.
6. Season with soy sauce, salt, and pepper to taste.
7. Serve immediately.
Cooking Time: 15-20 minutes
Vietnamese Chicken Pho Meatballs
Savor the flavors of Vietnam with these tender and aromatic meatballs, served in a rich and spicy pho broth.
Ingredients:
– 1 pound ground chicken
– 1/2 cup breadcrumbs
– 1/4 cup chopped cilantro
– 2 cloves garlic, minced
– 1 tablespoon fish sauce
– 1 teaspoon soy sauce
– 1/4 teaspoon black pepper
– 1/4 teaspoon red pepper flakes (optional)
– 1 egg, lightly beaten
– Pho broth (store-bought or homemade)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine chicken, breadcrumbs, cilantro, garlic, fish sauce, soy sauce, black pepper, and red pepper flakes (if using). Mix well with your hands until just combined.
3. Add the beaten egg and mix until the meat is sticky and uniform.
4. Use wet hands to shape into small meatballs, about 1 inch (2.5 cm) in diameter.
5. Place the meatballs on a baking sheet lined with parchment paper, leaving space between each ball.
6. Bake for 15-20 minutes or until cooked through.
7. Serve the meatballs in a bowl of hot pho broth, garnished with additional cilantro and lime wedges if desired.
Cooking Time: 15-20 minutes
Japanese Chicken Gyoza Dumplings
This recipe brings the authentic taste of Japan to your table with crispy pan-seared gyoza dumplings filled with juicy chicken and savory vegetables. A perfect appetizer or snack for any occasion.
Ingredients:
– 1 package of round wonton wrappers (about 20-24 wrappers)
– 1 pound boneless, skinless chicken breast, finely chopped
– 1/2 cup mixed vegetables (e.g., cabbage, carrots, green onions)
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– Salt and pepper to taste
– Cooking oil or vegetable oil for pan-frying
Instructions:
1. In a large mixing bowl, combine chicken, mixed vegetables, garlic, soy sauce, and sesame oil. Mix well.
2. Lay a wonton wrapper on a flat surface. Place 1-2 teaspoons of the chicken mixture in the center of the wrapper.
3. Dip your finger in water and run it along the edges of the wrapper. Fold the wrapper into a triangle by bringing the two opposite corners together to form a point. Press the edges together to seal the dumpling.
4. Heat about 1-2 tablespoons of cooking oil in a large skillet or wok over medium-high heat.
5. Pan-fry the gyoza dumplings until they are golden brown on the bottom, then flip and cook for another minute.
6. Serve hot with your favorite dipping sauce.
Cooking Time: About 15-20 minutes
Thai Coconut Curry Chicken Soup
Thai Coconut Curry Chicken Soup Recipe
Savor the bold flavors of Thailand with this creamy and aromatic soup that combines tender chicken, rich coconut milk, and a blend of spices.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) coconut milk
– 2 cups chicken broth
– 1 tablespoon Thai red curry paste
– 1 teaspoon fish sauce (optional)
– 1/4 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a large pot, sauté onions, garlic, and ginger in a little oil until softened.
2. Add chicken and cook until browned, breaking into small pieces as it cooks.
3. Stir in curry paste, fish sauce (if using), and cumin. Cook for 1 minute.
4. Pour in coconut milk and chicken broth. Bring to a simmer.
5. Reduce heat and let soup cook for 15-20 minutes or until the flavors have melded together.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 30 minutes
Spicy Szechuan Chicken Wontons
Elevate your appetizer game with these flavorful and spicy wontons, packed with juicy chicken and the bold flavors of Szechuan cuisine.
Ingredients:
– 1 package of round wonton wrappers (about 20-24 wrappers)
– 1 pound cooked, shredded chicken
– 1/4 cup finely chopped scallions
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon Shaoxing wine or dry sherry
– 1 teaspoon Szechuan peppercorns, toasted and ground
– 1/2 teaspoon red pepper flakes (or more to taste)
– Salt, to taste
– Vegetable oil, for frying
Instructions:
1. In a bowl, combine chicken, scallions, garlic, soy sauce, Shaoxing wine, Szechuan peppercorns, and red pepper flakes. Mix well.
2. Lay a wonton wrapper on a flat surface. Place 1 tablespoon of the chicken mixture in the center of the wrapper.
3. Dip your finger in water and run it along the edges of the wrapper.
4. Fold the wrapper into a triangle by bringing the two opposite corners together to form a point. Press the edges together to seal the wonton.
5. Heat about 1-2 inches of vegetable oil in a wok or large skillet over medium-high heat. Fry the wontons until they are golden brown, about 3-4 minutes per side.
6. Drain the wontons on paper towels and serve immediately.
Cooking Time: About 10-12 minutes total, depending on the frying time.
Indian Chicken Keema with Peas
This classic Indian dish is a staple of many households, and for good reason – the combination of tender chicken, aromatic spices, and sweet peas is a match made in heaven. With this recipe, you can easily recreate the flavors of India in your own kitchen.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into small pieces
– 2 medium onions, finely chopped
– 2 cloves garlic, minced
– 1 cup fresh peas
– 1 teaspoon garam masala powder
– 1/2 teaspoon ground cumin
– 1/4 teaspoon ground coriander
– 1/4 teaspoon turmeric powder
– Salt, to taste
– 2 tablespoons vegetable oil
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onions and cook until translucent, about 3-4 minutes.
3. Add garlic and cook for another minute.
4. Add chicken and cook until browned, breaking into smaller pieces if necessary.
5. Stir in garam masala, cumin, coriander, turmeric, and salt. Cook for 1 minute.
6. Add peas and stir well.
7. Reduce heat to low and simmer for 10-12 minutes or until chicken is cooked through.
8. Serve hot over basmati rice or with naan bread.
Cooking Time: 20-25 minutes
Chinese Chicken Egg Drop Soup
This classic Chinese soup is a comforting and nourishing meal that’s easy to make and packed with protein, vitamins, and minerals. A staple in many Asian households, it’s a perfect remedy for a cold or flu.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 4 cups chicken broth
– 2 large eggs
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Bring the chicken broth to a boil in a large pot.
2. Add the chicken and cook until done, about 5-7 minutes.
3. Crack the eggs into a bowl and whisk lightly.
4. Gradually add the eggs to the boiling broth while stirring constantly with a spoon.
5. Cook for an additional 2-3 minutes or until the eggs are cooked through.
6. Stir in soy sauce and sesame oil.
7. Season with salt and pepper to taste.
8. Garnish with chopped scallions, if desired.
Cooking Time: 15-20 minutes
Summary
Discover 20 mouth-watering Asian-inspired ground chicken recipes that will tantalize your taste buds! From spicy Thai basil chicken stir-fry to Korean gochujang chicken lettuce wraps, and from Chinese mapo tofu with ground chicken to Japanese chicken tsukune skewers, there’s something for everyone. Get ready to explore the flavors of Asia with these delicious and easy-to-make recipes that are sure to become new favorites.
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