Pinoy Recipe With Yam

Honey Ginger Chicken

Ingredients
​For the Chicken:
​1.5 lbs Chicken thighs or breasts (cut into bite-sized pieces)
​1 tbsp Olive oil or vegetable oil
​Salt and pepper to taste
​1 tbsp Cornstarch (optional, for a crispier texture)
​For the Honey Ginger Sauce:
​1/3 cup Honey
​1/4 cup Soy sauce (use low-sodium if possible)
​2 tbsp Fresh ginger (grated or finely minced)
​3 cloves Garlic (minced)
​1 tbsp Rice vinegar or apple cider vinegar
​1 tsp Sesame oil (optional, for depth of flavor)
​1/2 tsp Red pepper flakes (optional, for a little heat)
​Instructions
​Prep the Sauce: In a small bowl, whisk together the honey, soy sauce, grated ginger, garlic, vinegar, sesame oil, and red pepper flakes. Set aside.
​Sear the Chicken: Season your chicken pieces with salt and pepper (and toss in cornstarch if you want a slight crunch). Heat oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook until golden brown and cooked through (5–7 minutes).
​Thicken and Glaze: Pour the sauce mixture over the chicken in the skillet. Reduce heat to medium and simmer for 2–3 minutes, stirring frequently, until the sauce thickens into a glossy glaze that coats the chicken.
​Serve: Remove from heat immediately to prevent the honey from burning. Serve over steamed white rice or quinoa with a side of steamed broccoli.

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Club house sandwich recipe:

Ingredients
​3-4 slices of bread white bread (toasted or fresh, according to your preference).
​ Thinly sliced ham or mortadella
​ omelet or fried egg.
​Creamy chicken salad (the white spread at the bottom).
romaine or butter lettuce.
​Fresh tomato slices.

For the Dressing: Mayonnaise (on every layer to keep it moist).
​Assembly (Bottom to Top)
​Foundation: Start with a slice of bread spread with mayo. Add a thick layer of creamy chicken salad and a leaf of lettuce.
​The Egg Layer: Place the second slice of bread. Add your cooked egg and a slice of tomato.
​The Ham or mortadella Layer: Place the third slice of bread. Layer your ham and another leaf of lettuce.
​The Crown: Finish with the final slice of bread (mayo-side down).
​Expert Construction Tips
​Even Slicing: To get that perfect "wedge" look from your photo, use a very sharp serrated knife. Hold the sandwich firmly with one hand (or use toothpicks) and cut diagonally in one smooth motion.
​Temperature Balance: If you're using a warm egg and cold chicken salad, eat it immediately! The contrast in temperatures is great, but it can make the bread soft if it sits too long.
​The Spread: For that specific look, mix your chicken with mayo, a tiny bit of celery salt, and a squeeze of lemon to make the "white" layer really stand out.

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Macaroni Salad

Ingredients
12 oz elbow macaroni
1 cup mayonnaise
½ cup sour cream
1 tbsp lime juice
1 tsp chili powder
½ tsp garlic powder
Salt and black pepper, to taste
1 cup corn
1 cup diced bell peppers
½ cup red onion, finely chopped
1 jalapeño, finely diced
1 cup shredded cheddar or Mexican-blend cheese
¼ cup chopped cilantro (optional)

Directions
Cook macaroni according to package directions, then drain and cool. In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, garlic powder, salt, and pepper. Add macaroni, corn, bell peppers, red onion, jalapeño, cheese, and cilantro. Toss until everything is well coated. Chill before serving for the best flavor.

Creamy, zesty, and full of crunch — save this recipe and follow deesviral for more easy side dish favorites.


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