Tender bite-sized chicken pieces coated in a sticky sauce that’s got the perfect balance of sweet, savoury, sour and spice.
This light and savoury soup, popular in many Chinese restaurants, is simple to make at home with chicken broth, whisked eggs, mushrooms, and a little seasoning.
Salmon filets are marinated and baked in a rich spicy sauce with peanuts. You may also like
A take-out favourite, the Szechuan Kung Pao is stir fried vegetables with peanuts in a garlic and ginger hot sauce.
Slow roasted baby back ribs with the classic Chinese restaurant-style sweet garlic sauce.