The most memorable meals don't occur in restaurants! They happen at home. Here are some ideas on how you can make dinner for an Asian occasion to remember.

Recipe Categories:

   Beef
   Chicken
   Pork

Seafood
Vegetarian

Would you like to receive Kahiki product discounts, recipe ideas and more? All you have to do is sign up for the Kahiki Supper Club newsletter. It's easy and it's fun!

Enter your email:

Kahiki Asian Inspiration Contest Winning Recipes

• Ancho Sesame Orange Chicken
Pot Pie
• General Tso's Stuffed Peppers

• General Tso's Asian Loaf
• Pacific Rim Pizza
• Tempura Chicken Bottle Rockets

Ancho Sesame Orange Chicken Pot Pie

Cheryl P. Hertford, North Carolina

Entree Ingredients:
Pastry for a two crust pie 32 Oz. package Kahiki Foods Sesame Orange Chicken, thawed A cup mandarin orange segments	1 teaspoon ancho chile powder 1 tablespoon mixed sesame seeds 1 egg 2 tablespoons water
Directions: Preheat oven to 350 degrees. Place one crust in bottom of a 9 inch pie pan. In a medium bowl, mix together the orange chicken, orange segments, ancho chile powder and half of the sesame seeds. Spoon mixture into pie pan and top with second crust. Whisk together the egg and water and brush over the top of the pie. Sprinkle with remaining sesame seeds and bake in oven until brown or about 40 minutes. Makes 6 servings.

Get Printer Friendly Version

General Tso’s Stuffed Peppers

Nikki N. Beverly Beach, Florida

Entree Ingredients:
1 yellow bell pepper, cut in half lengthwise and seeds removed 11 oz. pkg. Kahiki General Tso's Chicken	Garnishment (optional): chopped assorted colors of bell pepper
Directions: Place pepper halves on a microwave safe dish and microwave on high for 1-1/2 minutes. Set aside. Remove tray from Kahiki carton. Cut slit in center of film. Microwave on high for 4-1/2 minutes. After cooking let stand in microwave for 2 minutes. Remove tray from microwave and remove film cover. Stir chicken vegetables and sauce together. Fill each half of the bell peppers with divided chicken and vegetable mixture. Garnish with chopped bell peppers if desired. Serve warm.

Get Printer Friendly Version

General Tso's Asian Loaf

Karli K. Carlsbad, California

Entree Ingredients:
1 box Kahiki General Tso's Chicken (chopped in a food processor while slightly frozen) 2 cups chopped mushrooms 1 cup diced broccoli florets 1 cup diced red pepper 1 cup diced carrots 1/2 cup diced onion	1 teaspoon minced garlic 2 teaspoons vegetable oil 1/2 teaspoon chili oil 1/2 teaspoon ginger 1/3 cup plum sauce 3 tablespoons soy sauce 2 tablespoons Dijon mustard 1 pound ground chicken 2 large eggs
Directions: In a 12-inch frying pan over medium-high heat, stirring frequently all of the ingredients except the plum sauce, soy sauce, mustard, ground chicken and eggs until carrots are tender-crisp to bite, 8 to 10 minutes. In a bowl, combine General Tso/vegetable mixture with the plum sauce, soy sauce, mustard, ground chicken and eggs. Pat into a 4 by 8 inch loaf pan, gently rounding top. Bake in a 375 degrees oven until firm to touch, 40 to 45 minutes. Let stand 10 minutes before slicing. Serve with white or fried rice and enjoy!

Get Printer Friendly Version

Pacific Rim Pizza

Paul H. Denver, Colorado

Entree Ingredients:
Pizza dough 2/3 cup tomato sauce 2 pkgs Tempura Chicken Nuggets, sweet and sour sauce reserved 1/2 cup shredded mozarella cheese 1/2 cup fresh pineapple chunks	1/2 cup red pepper slices 1/4 cup water chestnut slices 1/4 cup red onion slices 1/2 teaspoon red pepper flakes 1 teaspoon freshly grated ginger 1/2 cup fresh bean sprouts
Directions: Form pizza dough into a 12" round and place on pizza stone or pan. Evenly spread tomato sauce over dough. Evenly arrange tempura chicken over pizza. Follow with cheese, pineapple, water chestnuts, onion and red pepper flakes. Bake in 400 degree oven 15-18 minutes, or until dough and chicken are golden brown and cheese is bubbling. Meanwhile, combine reserved sweet and sour sauce with ginger in small bowl. Remove pizza from oven and drizzle with sauce and top with bean sprouts. Serve immediately. Serves four.

Get Printer Friendly Version

Tempura Chicken Bottle Rockets

Melinda W. Gulfport, Mississippi

Entree Ingredients:
30.5oz Box of Tempura chicken nuggets
Coating sauce: 3 T. Canola oil 6 T. Rice vinegar 6 T. Sriracha Hot chili sauce (you can find in local supermarket in Japanese or Asian section any kind is fine. I just use this kind as it is easy to find) 5 cloves of garlic minced		2 T. Soy sauce 1 tsp. fresh ginger zested Sugar cane skewers or wooden skews soaked for an hour or longer in water 1 bottle sweet & sour sauce for dipping (on top of what comes in the package, they sell it in most local supermarkets)
Directions: Preheat deep fryer or add 3 cups oil to a sauce pan, heat to 350 degrees, cook until crispy and floating about 3 to 4 minutes and set aside. In a large bowl whisk together oil, vinegar, chili sauce, garlic, soy sauce and ginger, set aside. Next, carefully skew each piece of chicken about 3 to 4 nuggets per skewer. If using Cane skewers the middle will have a sweet taste, if using wooden it will have the same taste all the way through. Lastly, dip finished chicken nuggets into sauce to coat completely, then assemble. Assembly: Using a clean empty drink bottle, pour sweet & sour sauce in the bottle half way full, place 1 or 2 chicken skewered bottle rockets into each bottle and place on a plate, serve with whatever you like. We like Jasmine pork fried rice. I make a design out of the rice on the plate. To eat, your guest pours as little or a lot of the sweet and sour on the plate and dips.

Get Printer Friendly Version