Bags of Spices

THE HUGGINS FAMILY

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Home cooking inspired by the world’s kitchens—simple, flavorful recipes made with real ingredients, clear steps, and no extra fluff.

  • Corn with Poblano Chiles

    Corn with Poblano Chiles

    Sweet corn, sautéed onion, and diced poblano come together in a simple, buttery Mexican side dish with a bright lime finish — perfect alongside tacos, grilled meats, enchiladas, and more.

    Ingredients

    • 1 large poblano chile
    • 2 tbsp butter
    • 1 small to medium white or yellow onion, diced small
    • 1½ lb frozen sweet corn (or 4 cups corn kernels)
    • fresh lime juice (to taste)
    • table salt (to taste)
    • black pepper (to taste)

    Directions

    Char the Poblano

    Char the poblano over a gas flame (or under a broiler, turning as needed) until the skin is blistered and blackened in spots.

    Transfer to a bowl and cover (or place in a bag) for 5–10 minutes to steam. Peel off the loose charred skin, remove stem and seeds, and dice small.

    Sauté the Onion and Corn

    In a large skillet over medium-high heat, melt the butter. Add the diced onion and sauté until softened and translucent (about 4–6 minutes).

    Add the corn and cook, stirring occasionally, until hot and lightly caramelized in spots (about 5–8 minutes).

    Finish

    Stir in the diced poblano and cook 1–2 minutes to warm through.

    Season with salt and pepper to taste, then finish with lime juice to taste. Serve warm.

    Notes

    Preparation

    For the most flexible flavor, keep the onion soft and translucent (not browned) so the dish stays bright and works with a wide range of Mexican meals.

    Serving Suggestions

    This pairs especially well with tacos (including quesabirria), carne asada, carnitas, enchiladas, rice and beans plates, and grilled chicken.

    Variations

    • Optional cumin: For a slightly warmer, more traditional Mexican note, add about ⅛ tsp ground cumin while seasoning. Keep it subtle.
    • Optional cilantro: Stir in 1–2 tbsp chopped fresh cilantro at the end, or use it as a garnish for a brighter finish.

    Make-Ahead & Storage

    Store leftovers covered in the refrigerator for up to 3–4 days.

    Reheat gently in a skillet (best texture) or in the microwave. Add a small squeeze of lime after reheating to wake the flavors back up.

  • Red Velvet Cream Cheese Bundt Cake

    Red Velvet Cream Cheese Bundt Cake

    This red velvet Bundt is the best kind of “improved box cake” — ultra-moist, tender, and reliable, with a creamy cheesecake-style ribbon baked right through the center and a tangy cream cheese drizzle on top. It’s the kind of dessert that feels a little special without asking for anything fancy: mix, layer, bake, and watch it disappear.

    Ingredients

      Cream Cheese Filling

    • 1 pkg (8 oz) cream cheese, softened
    • 4 tbsp butter, softened
    • ½ cup sugar
    • 1 large egg yolk
    • 2 tbsp flour
    • 2 tsp vanilla extract

      • Cake

    • 1 pkg red velvet cake mix
    • 1 pkg instant vanilla pudding mix
    • 1 cup sour cream
    • 4 eggs
    • ½ cup water
    • ½ cup oil
    • ½ tsp table salt

      • Cream Cheese Frosting

    • 1 pkg (8 oz) cream cheese, softened
    • ¼ cup butter, softened
    • 1½ cups powdered sugar
    • 1–2 tsp vanilla extract
    • ⅛ tsp table salt

    Directions

    Prepare the Pan

    Heat oven to 350°F. Generously grease a Bundt pan (and lightly flour it if you like extra insurance).

    Make the Cream Cheese Filling

    In a stand mixer (or with a hand mixer), beat cream cheese, butter, and sugar until fluffy, about 2 minutes.

    Add egg yolk, flour, and vanilla; beat just until smooth. Set aside.

    Mix the Cake Batter

    In a large bowl, whisk together sour cream, eggs, water, oil, and table salt until smooth.

    Add cake mix and pudding mix. Beat just until fully combined, scraping down the bowl as needed. Do not overmix.

    Layer the Batter and Filling

    Pour about half of the cake batter into the prepared Bundt pan.

    Spoon the cream cheese filling evenly over the batter, keeping about a ¾-inch border from the edges so the filling stays fully enclosed.

    Pour the remaining cake batter over the top and gently smooth.

    Bake

    Bake at 350°F for 15 minutes, then reduce oven temperature to 335–340°F and continue baking 35–45 minutes, until a toothpick inserted into the cake portion (not the filling) comes out clean.

    Cool in the pan for 20 minutes, then invert onto a rack to cool completely.

    Make the Frosting and Finish

    Beat cream cheese and butter until smooth. Beat in powdered sugar, vanilla, and table salt until creamy.

    Drizzle over the cooled cake.

    Notes

    Preparation

    For the cleanest “ribbon,” test doneness by inserting a toothpick into the cake part, not the cream cheese layer.

    • Altitude Adjustments: At high altitude (~4,750 ft / 1,400 m), the 350°F → 335–340°F two-stage bake helps the cake set evenly with fewer cracks and less sinking. At sea level, you can typically bake at 350°F for about 50–60 minutes.

    Serving Suggestions

    Serve at room temperature for the softest crumb and best flavor, or chill briefly for a firmer, more cheesecake-like ribbon.

    Variations

    Add 1 tsp espresso powder to the cake batter for a slightly deeper chocolate note without making it taste like coffee.

    Make-Ahead & Storage

    Store covered in the refrigerator.

    • Refrigerate up to 5 days.
    • For longer storage, freeze (unglazed is easiest) for up to 2 months; thaw overnight in the refrigerator and glaze before serving.
  • Pho Broth

    Pho Broth

    This Instant Pot pho broth delivers deep, restaurant-style beef flavor with charred aromatics, toasted spices, and a clean, glossy finish—perfect for building steaming bowls of pho with your favorite garnishes.

    Ingredients

    • 1 onion, peeled and halved
    • 2 oz ginger, crushed
    • 7–8 whole cloves
    • 1 cinnamon stick, broken into pieces
    • 2–3 whole star anise
    • 1 tsp whole fennel seeds
    • 1 tsp coriander seeds
    • 1 black cardamom pod (optional)
    • 2–3 lb mixed beef bones (beef shank, neck, soup bones, oxtail, etc.), roasted until well browned
    • 2 chunks rock sugar (or palm sugar)
    • 2 tbsp fish sauce
    • 2 tsp table salt
    • 10–12 cups water (or enough to reach the Instant Pot max fill line)
    • ½ tsp Aji-No-Moto (MSG) (optional)

    Directions

    Char the Aromatics and Spices:

    Select Sauté on the Instant Pot. Add the onion, ginger, and all spices. Cook, stirring occasionally, until the onion and ginger are lightly charred and the spices are fragrant.

    Pressure Cook:

    Add the roasted beef bones, rock sugar, fish sauce, salt, optional MSG, and enough water to reach the max fill line.

    Seal the Instant Pot and cook on High Pressure for 1½ hours. Allow a natural pressure release.

    Strain and Chill:

    Strain the broth through a fine-mesh strainer, then strain again through a cheesecloth-lined strainer for a clean, clear broth.

    Refrigerate until fully chilled, then remove and discard the hardened fat from the surface.

    Serve:

    Reheat the broth to a rolling simmer. Ladle the steaming broth into bowls over cooked rice noodles, thinly sliced raw steak, and thinly sliced onion.

    Serve with (as desired):

    • Thai basil
    • Bean sprouts
    • Cilantro
    • Sawtooth herb (culantro)
    • Sliced jalapeños
    • Green onions
    • Lime wedges
    • Sambal
    • Fish sauce
    • Hoisin sauce

    Makes: about 3–4 servings (depending on bowl size).

    Notes

    Preparation

    Using a whole cinnamon stick (broken into pieces) keeps the cinnamon flavor warm and present without the harshness that can come from ground cinnamon.

    For the cleanest, most restaurant-style broth, don’t skip the second strain through cheesecloth, and chill fully before removing the fat cap.

    Serving Suggestions

    Keep the broth boldly seasoned, and let each person customize at the table with lime, sambal, fish sauce, and hoisin. A small bowl of sliced jalapeño and extra herbs makes it feel like a pho shop spread.

    Variations

    If you prefer a deeper smoky note, include the optional black cardamom pod. If you want a lighter spice profile, leave it out and stick to the core spice set.

    Make-Ahead & Storage

    This broth is ideal for making ahead—its flavor often improves after a night in the fridge.

    • Refrigerate: 4–5 days in a covered container.
    • Freeze: up to 3 months (leave headspace for expansion).
    • Reheat: bring to a rolling simmer before serving.
  • Greek Pasta Salad

    Greek Pasta Salad

    This Greek Pasta Salad has become a family staple for warm-weather meals and gatherings—bright, briny, and generously loaded with fresh vegetables, feta, and bold Mediterranean flavors. Built around tender orzo and tossed with our homemade Greek Salad Dressing, it’s the kind of dish that tastes even better after a little time to mingle and is easy to adapt to whatever you have on hand.

    Ingredients

    • 1 lb orzo, cooked in well-salted water and cooled
    • 1 bottle (16 oz) sliced peperoncini, drained
    • 1 bottle (16 oz) sliced Kalamata olives, drained
    • 1–2 lbs cherry tomatoes, halved
    • 1–2 English cucumbers, diced
    • 1 red onion, finely diced
    • 1 recipe Greek Salad Dressing with Feta & Olives
    • 12 oz feta cheese, crumbled

    Directions

    Prepare the Salad Base

    In a large bowl, combine the cooked and cooled orzo, peperoncini, olives, tomatoes, cucumbers, and red onion.

    Add about three-quarters of the feta and gently toss to combine.

    Dress and Rest

    Add Greek Salad Dressing gradually, tossing until lightly coated. Avoid fully dressing the salad all at once.

    Let the salad rest for 10–15 minutes, then toss again and adjust with additional dressing as needed.

    Finish and Serve

    Fold in or sprinkle the remaining feta just before serving. Taste and adjust balance if needed, keeping in mind that the olives, peperoncini, feta, and dressing all contribute salt.

    Notes

    Preparation

    • Cook the orzo in generously salted water and cool it fully before assembling the salad to prevent excess absorption of dressing.
    • For a milder onion flavor, briefly soak the diced red onion in cold water, then drain well before adding.

    Serving Suggestions

    • Serve chilled or at cool room temperature as a side dish for grilled meats, seafood, or pita-based meals.
    • Garnish with a small handful of fresh parsley or oregano if desired.

    Variations

    • Add grilled chicken, shrimp, or chickpeas to turn this into a complete meal.
    • Adjust the ratio of vegetables, olives, and peperoncini freely—this recipe is intentionally flexible.

    Make-Ahead & Storage

    • This salad can be made several hours ahead and improves as the flavors meld.
    • Before serving, toss again and refresh with a small amount of additional dressing if needed.
    • Store leftovers covered in the refrigerator for up to 3 days.

    Shortcut Option: Ken’s Steak House Greek Dressing with Feta Cheese and Black Olives may be used in place of the homemade dressing; start with a smaller amount and adjust to taste.

  • Enchiladas Verdes de Pollo

    Enchiladas Verdes de Pollo

    Green Chicken Enchiladas: Bright, tangy tomatillo sauce, tender chicken, and melty jack cheese wrapped in soft corn tortillas—these restaurant-style enchiladas verdes de pollo get their signature flavor from our homemade Green Enchilada Sauce, finished with cilantro-lime crema and crisp garnishes.

    Ingredients

    For the Enchiladas

    • 1 recipe Green Enchilada Sauce, warmed
    • 12 corn tortillas
    • neutral oil, for soft-frying tortillas
    • 1 cup chicken broth (for loosening sauce and moistening filling, as needed)

    For the Filling

    • 3 cups cooked shredded chicken (recommended: rotisserie; see optional poached method)
    • 1½ cups shredded monterey jack cheese (plus ½ cup for topping)
    • ¼ cup crema (or sour cream)
    • ½ tsp table salt, or to taste
    • freshly ground black pepper, to taste
    • 1–2 tbsp warm Green Enchilada Sauce (to season chicken before mixing)
    • 2 tsp fresh lime juice (optional, brightens the filling)

    For Assembly & Garnish

    • reserved warm Green Enchilada Sauce (for coating tortillas and topping)
    • Cilantro Lime Crema, for drizzling
    • Lime Pickled Red Onions
    • pickled jalapeños
    • fresh cilantro, chopped
    • 1 small white onion, finely diced
    • avocado, sliced (optional)
    • queso fresco or cotija, crumbled (optional)

    Directions

    Prepare the Chicken

    In a bowl, combine shredded chicken with 1–2 tbsp warm Green Enchilada Sauce, ¼ cup crema, 1½ cups monterey jack (reserve remaining ½ cup for topping), salt, pepper, and lime juice (if using). If mixture seems dry, moisten with 1–2 tbsp warm chicken broth. Taste and adjust seasoning.

    Optional Poached & Shredded Method

    In a saucepan, add chicken breasts, chicken broth to cover by ½ in, 1 smashed garlic clove, and 1 bay leaf. Bring just to a bare simmer; poach gently until cooked through, about 12–15 minutes depending on thickness. Rest 5 minutes, shred, then proceed as above.

    Warm the Tortillas

    Heat a thin film of oil in a skillet over medium. Briefly pan-fry each tortilla 5–10 seconds per side to soften; stack on a plate and keep covered. Warm the Green Enchilada Sauce separately until just simmering.

    Assemble

    Heat oven to 350–375ºf. Lightly oil a 9×13-in baking dish; spoon ½ cup warm sauce over the bottom. Working one at a time, dip a warm tortilla into the sauce to lightly coat, add about ¼–⅓ cup chicken filling, roll, and place seam-side down in the dish. Repeat with remaining tortillas. Pour remaining sauce evenly over the enchiladas; sprinkle with the reserved ½ cup monterey jack.

    Bake

    Bake 20–25 minutes until heated through and bubbling. Broil 1–2 minutes at the end for light browning, if desired. Rest 5 minutes.

    Garnish & Serve

    Drizzle with Cilantro Lime Crema. Top with chopped cilantro, diced onion, pickled jalapeños, and Lime Pickled Red Onions. Add avocado slices and crumbled queso fresco or cotija, if using.

    Notes

    Preparation

    • Bloom the sauce: Simmer the Green Enchilada Sauce 1–2 minutes with a tsp of oil before assembly for deeper flavor.
    • Corn tortilla integrity: A quick soft-fry in oil prevents tearing and keeps texture soft yet structured.
    • Layered sauce effect: Spoon a thin layer over tortillas before baking, then drizzle a little fresh warm sauce after baking for a vibrant finish.

    Serving Suggestions

    Variations

    • Suizas style: Stir ¼–½ cup crema into part of the warm sauce for a creamier finish.
    • Cheese blend: Swap in part Oaxaca or asadero with monterey jack for extra melt and stretch.
    • Veggie add-ins: Fold in a handful of sautéed spinach, roasted corn, or diced roasted poblanos with the chicken.
    • Spicier: Keep chile seeds or add a diced serrano to the sauce.

    Make-Ahead & Storage

    • Assemble ahead: Up to 24 hours in advance; cover and chill. Reserve ½ cup sauce to pour on just before baking.
    • Leftovers: Refrigerate up to 3 days; reheat covered at 325ºf until warmed through, adding a splash of broth if needed.
    • Freeze: Assemble (no garnishes), wrap well, and freeze up to 2 months. Thaw overnight in the fridge before baking.
  • Green Enchilada Sauce

    Green Enchilada Sauce

    This restaurant-style green enchilada sauce captures the mild, tangy flavor of Las Palmas sauce, with the option to use either fresh or canned ingredients. Smooth, savory, and balanced with just a hint of acidity, it’s perfect for chili verde burritos, enchiladas, or chilaquiles.

    Ingredients

    • 2 tbsp vegetable oil
    • 2 tbsp all-purpose flour

    Green Chiles (Use Either):

    • Fresh: 1½ cups roasted, peeled, and chopped Hatch or Anaheim chiles, OR
    • Canned: Two 7-oz cans diced green chiles

    Tomatillos (Use Either):

    • Fresh: 1 lb tomatillos, husked and rinsed, OR
    • Canned: One 28-oz can tomatillos (drained)

    Aromatics:

    • 1 medium onion, roughly chopped
    • 3–4 cloves garlic, peeled
    • 1 jalapeño or serrano, seeded for mild heat

    Seasoning & Liquid:

    • 1½–2 cups chicken broth
    • 1 tsp ground cumin
    • 1 tsp dried oregano (Mexican preferred)
    • 1 tsp kosher salt (adjust to taste)
    • ½ tsp black pepper
    • ½ tsp sugar (balances the tomatillos)
    • 2 tbsp apple cider or white vinegar

    Directions

    Prep the Vegetables

    If using fresh tomatillos, remove husks and rinse. Halve and broil with onion, garlic, and jalapeño, 5–7 minutes, stirring once. If using canned, skip roasting.

    Blend the Base

    Blend tomatillos, chiles, onion, garlic, jalapeño, cumin, oregano, and 1 cup broth until smooth.

    Make the Roux

    Heat oil over medium heat, whisk in flour, and cook 1–2 minutes until pale blond and foamy.

    Cook the Sauce

    Whisk the blended mixture into the roux. Simmer 10–15 minutes, adding broth as needed for consistency.

    Season & Finish

    Add salt, pepper, sugar, and vinegar. Taste and adjust acidity or heat.

    Notes

    Preparation

    • Roasting fresh ingredients adds sweetness and depth.
    • Canned tomatillos give consistent results year-round.
    • The roux creates the silky restaurant-style texture.
    • Use serrano for more heat.
    • Thin with broth if sauce thickens too much.

    Serving Suggestions

    • Use for enchiladas, chilaquiles, wet burritos, or breakfast dishes.
    • Pairs especially well with pork, chicken, and eggs.

    Make-Ahead & Storage

    • Keeps 5 days refrigerated.
    • Freezes 3 months; thaw gently.
    • Add a splash of broth when reheating if thickened.

  • Chunky El Pato Salsa

    Chunky El Pato Salsa

    A bright, chunky salsa that combines the bold chile‑tomato base of El Pato salsa de chile fresco with fresh diced tomato, onions, jalapeño, cilantro, and balanced seasonings — perfect with chips or Mexican dishes.

    Ingredients

    • 1 can (7.75 oz) El Pato salsa de chile fresco
    • 1 medium Roma tomato (about 1 cup diced, seeds removed)
    • ½ cup finely diced white or red onion
    • 2 green onions, thinly sliced
    • 1 medium jalapeño, seeded and diced (adjust heat to taste)
    • ½ cup fresh cilantro, chopped
    • Juice of 1 lime (about 2 Tbsp)
    • ½ tsp ground cumin (optional)
    • ⅛–¼ tsp dried Mexican oregano
    • ¼ tsp sugar (balances acidity)
    • ½ tsp kosher salt (adjust to taste)
    • ½ tsp freshly ground black pepper
    • 1 small garlic clove, minced (optional)

    Directions

    Prep the Fresh Ingredients

    Dice the Roma tomato, finely dice the white or red onion, slice the green onions, seed and dice the jalapeño, chop the cilantro, and mince the garlic if using. Removing seeds and excess juice from the tomato helps keep the salsa chunky and prevents it from becoming watery (a common pico de gallo technique).

    This base of fresh ingredients mirrors classic fresh salsa compositions of tomato, onion, jalapeño, lime, and cilantro.

    Combine and Season

    In a medium bowl, combine the diced tomato, onion, green onions, jalapeño, and cilantro. Add the El Pato salsa de chile fresco and gently fold until the fresh ingredients are evenly mixed with the base.

    Add the lime juice, cumin (if using), Mexican oregano, sugar, salt, and black pepper. Stir to combine thoroughly, then taste and adjust salt, lime, or heat as needed — seasoning balance is key in fresh salsa recipes.

    Cover and refrigerate for at least 30–60 minutes so the flavors meld before serving.

    Notes

    Preparation

    • Draining excess tomato juice and removing seeds helps retain a chunky texture rather than a watery salsa — a key fresh salsa practice.
    • Taste for salt and acidity after chilling — chilling can slightly soften perceived seasoning, and fresh salsas often benefit from final adjustment.

    Serving Suggestions

    • Serve with tortilla chips as a classic appetizer or snack.
    • Use as a condiment for tacos, grilled meats, quesadillas, or eggs for brightness and texture.

    Variations

    • Mild: Remove all jalapeño seeds or substitute with mild peppers.
    • Smoky: Lightly char the jalapeño or tomato before dicing for a subtle smoky depth.
    • Extra Heat: Include some jalapeño seeds or add serrano peppers for more spice.

    Make-Ahead & Storage

    • Refrigerate in an airtight container for 3–4 days; flavors continue to develop and often taste even better after resting.
    • If excess liquid collects, drain before serving to maintain chunkiness.
  • Chile de Arbol Salsa

    Chile de Arbol Salsa

    This Salsa de Chile de Árbol is designed as a bold, heat-forward accent salsa—deeply savory, lightly smoky, and intensely flavorful. It’s meant to be used sparingly, adding sharp chile heat and depth rather than serving as the primary salsa. Paired with milder options, it brings balance and flexibility to the table, letting everyone tailor heat to their own comfort level.

    Ingredients

    • 6–8 dried chile de árbol, stems removed
    • 5–6 tomatillos, husked and rinsed
    • ⅓ medium onion
    • 1 roma tomato
    • 2 cloves garlic (1 roasted, 1 raw)
    • ½ tsp chicken & tomato bouillon, plus more to taste
    • Salt, to taste

    Directions

    Toast and Soak the Chiles

    Lightly toast the chile de árbol in a dry skillet over medium heat just until fragrant, being careful not to darken or burn them.

    Transfer the chiles to a bowl, cover with hot water, and soak for about 10 minutes. Drain well.

    For a slightly more controlled heat, split 2–3 of the chiles and shake out the seeds before blending.

    Roast the Vegetables

    Roast the tomatillos and onion (and garlic clove if roasting both) on a hot skillet, griddle, or under a broiler until blistered and lightly charred.

    Add the roma tomato late and roast just until the skin splits and lightly browns.

    Blend the Salsa

    Add the soaked chiles, roasted vegetables, remaining raw garlic, and bouillon to a blender. Blend until smooth and thick.

    Adjust consistency with a small amount of reserved soaking liquid if needed. Taste and adjust salt or bouillon to preference.

    Notes

    Preparation

    • This salsa is intentionally concentrated and heat-forward; a small amount goes a long way.
    • Removing seeds from a portion of the chiles moderates heat without sacrificing chile flavor.

    Serving Suggestions

    • Serve as the hot component alongside a milder salsa verde.
    • Pair with cooling elements such as crema, sour cream, avocado crema, or cilantro-lime crema.
    • Excellent with tacos, eggs, grilled meats, beans, or rice—use sparingly for heat and depth.

    Variations

    • For a slightly smokier profile, toast the chiles a bit longer while staying below the point of bitterness.
    • Add ½ tsp neutral oil to the blender for a rounder mouthfeel and aroma carry.

    Make-Ahead & Storage

    • Store refrigerated in a sealed container for up to 5 days.
    • Flavor improves slightly after resting overnight.
  • Spring Roll Peanut Dipping Sauce

    Spring Roll Peanut Dipping Sauce

    This spring roll peanut dipping sauce is unapologetically peanut-forward — creamy, savory, and deeply satisfying, with the Dutch-Indonesian flavor logic I fell in love with in The Netherlands. Ketjap manis and hoisin bring a mellow sweetness and depth, coconut milk keeps it silky, and a small spoonful of tamarind adds the subtle tang that makes the peanuts pop instead of tasting heavy. It’s the kind of sauce you’ll want to keep in the fridge so fresh spring rolls (and plenty of other things) always have a rich, nutty sidekick.

    Ingredients

    • ½ cup creamy peanut butter
    • ½ tsp (about 1 clove) garlic, minced
    • 1 tbsp lime juice
    • 2 tbsp ketjap manis
    • 2 tbsp hoisin sauce
    • 1 tsp tamarind paste
    • 1 can (14 oz) coconut milk
    • 1 tsp ginger, minced
    • ½ tsp red curry powder
    • ½ tsp sambal oelek
    • 1½ tsp fish sauce
    • 2 tbsp peanuts, crushed (for topping)

    Directions

    Make the Sauce:

    In a saucepan over medium heat, combine peanut butter and minced garlic. Stir continuously for 1–2 minutes, until the mixture is smooth and fragrant.

    Add lime juice, ketjap manis, hoisin sauce, and tamarind paste, stirring to combine.

    Gradually whisk in coconut milk, followed by ginger, red curry powder, sambal oelek, and fish sauce.

    Continue to cook, stirring occasionally, until the sauce is heated through and just begins to simmer. Remove from heat and transfer to a serving bowl. Sprinkle with crushed peanuts just before serving.

    Notes

    Preparation

    • Consistency: This sauce thickens as it cools. If it gets too thick, whisk in warm water 1 tbsp at a time until dip-able.
    • Balance check: Tamarind and lime should read as a gentle tang in the background — not sour. If it tastes too sharp, add 1–2 tbsp coconut milk to soften it.
    • Heat level: As written it’s moderately spicy. For a milder family-friendly version, cut sambal oelek to ¼ tsp (or to taste).

    Serving Suggestions

    • Fresh spring rolls (gỏi cuốn) and summer rolls.
    • As a satay-style dip for grilled chicken, shrimp, or tofu.
    • Drizzled over rice bowls, noodle bowls, or steamed vegetables.

    Variations

    • Extra spicy: Increase sambal oelek to 1 tsp, or add ¼ tsp cayenne.
    • More peanut texture: Stir in an additional 1–2 tbsp crushed peanuts off heat, then top as usual.
    • More savory: Add an extra ½ tsp fish sauce and a squeeze of lime to keep it balanced.

    Make-Ahead & Storage

    • Make ahead: Best made in advance — the flavors settle and improve after a few hours (or overnight) in the fridge.
    • Refrigerate: Cool completely, then store in a sealed container for up to 5 days.
    • Reheat: Warm gently over low heat (or microwave in short bursts), whisking often. Add a splash of water as needed; avoid boiling.
  • Cashew Chicken

    Cashew Chicken

    When Jane and I were dating, we often went to the Mandarin Restaurant in Bountiful. We always seemed to end up in the same small booth, sharing dishes like their Cashew Chicken—tender, glossy, and perfectly balanced between savory and sweet. The Mandarin has been a family favorite ever since, and whenever extended family visits from out of state, it’s the one place we all gather. This recipe brings a bit of that tradition home.

    Ingredients

      Chicken

    • 2 (8-oz / 225 g each) chicken breasts, cut into 1-inch pieces

      • Marinade

    • 2 tsp (11 g) cornstarch
    • 2 tsp (12 g) soy sauce
    • 1 tsp (5 g) shaoxing wine
    • 1 tsp (5 g) oil
    • pinch white pepper

      • Sauce

    • ½ cup (120 g) chicken broth (or water)
    • 1 tbsp (18 g) soy sauce
    • 1 tsp (6 g) mushroom soy sauce (or dark soy sauce)
    • 2 tsp (11 g) ketchup
    • 2 tsp (11 g) hoisin sauce
    • 2 tsp (11 g) shaoxing wine
    • 1 tsp (5 g) rice vinegar
    • ¼ tsp oyster sauce
    • 2 tsp (8 g) sugar (or to taste)

      • Vegetables

    • 2 cups mixed vegetables, such as water chestnuts, sugar snap peas, julienned carrots, sliced red bell pepper, or cubed asparagus

      • Wok Prep

    • 3 oz (85 g) vegetable oil, divided
    • 1 tbsp garlic, crushed
    • 1 tbsp fresh ginger, grated
    • 1 tsp sambal oelek
    • 2 tsp (11 g) cornstarch mixed with 2 tsp (10 g) cold water

      • Final Mix-Ins & Garnishes

    • ½ cup cashews (reserve some for serving)
    • Scallions and/or cilantro, sliced
    • Steamed jasmine rice

    Directions

    Velvet the Chicken

    Combine marinade ingredients; add chicken and mix thoroughly. Marinate 10–15 minutes.

    Bring 1½ cups water with 1 tbsp oil to 180–190°F. Add chicken and stir gently for 45–60 seconds until just opaque on the outside but not fully cooked.

    Drain and set aside.

    Prepare the Sauce

    Whisk sauce ingredients in a bowl until the sugar dissolves. Set aside.

    Prep the Vegetables

    If using firmer vegetables such as carrots or asparagus, blanch for 30–60 seconds, shock in cold water, and drain well.

    Stir-Fry the Chicken

    Heat wok over medium-high until very hot. Add 2 oz vegetable oil and swirl to coat. Add chicken and stir-fry until just cooked through.

    Remove chicken and discard excess oil, leaving a thin film in the wok.

    Sauté the Aromatics

    Add remaining 1 tbsp oil, then garlic, ginger, and sambal oelek. Stir-fry 15–20 seconds until fragrant, without browning.

    Add the Sauce & Vegetables

    Add the prepared sauce and bring to a gentle simmer. Return chicken to the wok along with the vegetables.

    Stir-fry 30–45 seconds until heated through but still crisp.

    Thicken and Finish

    Add cashews, reserving a handful for serving. While stirring continuously, drizzle in the cornstarch slurry.

    Let it bubble 10–15 seconds until the sauce thickens and coats the ingredients evenly. Serve over jasmine rice, topped with scallions or cilantro.

    Notes

    Preparation

    • Velveting improves tenderness; keep the water below a boil so the coating stays smooth.
    • Use high, dry heat: preheat your wok or skillet until just starting to smoke.
    • Avoid crowding: stir-fry in small batches if needed to maintain searing heat.
    • Reserve a few cashews to sprinkle at the end for contrast.

    Serving Suggestions

    • Serve over jasmine rice or coconut rice.
    • Add steamed broccoli or bok choy alongside for a fuller meal.

    Variations

    • Spicier version: increase sambal oelek up to 2 tsp.
    • Extra nutty: toast the cashews lightly before adding.
    • Vegetarian: substitute tofu and use vegetable broth.

    Make-Ahead & Storage

    • Prep vegetables and stir-fry aromatics ahead for faster cooking.
    • Leftovers keep 2–3 days refrigerated.
    • Reheat in a hot wok or skillet to restore texture; avoid microwaving cashews.