Asian Twists to Your Thanksgiving Party

Traditional Thanksgiving dishes are yummy and plentiful and absolutely make you feel happy, but it requires a lot of preparation time. If you’re looking for something easy, try these Thanksgiving-inspired dishes using pre-cooked chicken of Day-Lee Pride’s Crazy Cuisine series.

Sriracha Chicken Bites with Brussels Sprouts and Almond Slices

Ingredients (Serves 4)
□ 1 package of Day Lee Pride’s Sriracha Chicken
□ 1/4 red onion, chopped
□ 10-12 Brussels sprouts, halved
□ 1/4 cup sliced onion

1. Put almond slices in a pan and turn on the heat to medium.
2. Toast almond slices by constantly shaking the pan until almonds turn slightly golden brown. Be careful not to burn them. Spread them on paper towel and let them cool down.
3. Bring a medium pot of water to a boil and quickly blanch halved Brussels sprouts by cooking 3 minutes and then dropping them into an ice bath.
4. Drain the Brussels sprouts and pat dry with paper towel. Set them aside.
5. In a large pan, heat 1 tablespoon of canola oil and sauté chopped onion until they turn translucent.
6. Add Day Lee Pride’s Sriracha Chicken frozen chicken bites and heat for 4 minutes.
7. Add blanched Brussels sprout halves and cook for additional 2-3 minutes.
8. Add a packet of Sriracha Chicken sauce that comes in Day Lee Pride’s Sriracha Chicken.
9. Sprinkle toasted almond slices on top before serving.

TIP:  This makes a great Thanksgiving dish. Adding some dried cranberries or fresh This makes a great Thanksgiving dish. Adding some dried cranberries or fresh pomegranate seeds bring out a more festive touch.

Korean BBQ Chicken with Spaghetti Squash

Ingredients (Serves 4)
□ 4-5 cups cooked and shredded spaghetti squash (See step 1-6 below for how to prepare spaghetti squash)
□ 1 packge of Day Lee Pride’s Korean BBQ Chicken
□ Chopped scallions and cooked broccoli as garnish

1. Cut the spaghetti squash in half lengthwise. Scoop out the seeds with spoon.
2. Fill a large pot with water. The pot should be large enough for the squash halves to submerge in the water.
3. Bring the water to a boil and place both halves of the spaghetti squash, skin side up, into the pot. Bring the water back to a boil.
4. Turn down the heat to simmering and continue to boil for another 10~15 minutes or until it becomes soft enough for a fork to go through. Do not overcook the squash or it starts to become mushy and won’t hold the noodle shape as it gets shredded.
5. Take out the squash halves and drain well.
6. Hold the squash with a thick towel, skin side down, and scoop out the flesh using a spoon or folk.
7. Put 4-5 cooked and shredded spaghetti squash on a large serving plate and put it aside.
8. Cook Day Lee Pride’s Korean BBQ Chicken according to the instructions on the package.
9. Pour cooked Korean BBQ Chicken over the cooked spaghetti squash. 10.Garnish with chopped scallion and some cooked broccoli. Serve while hot.

TIP:  Using spaghetti squash instead of pasta or noodles makes this dish very low carb, delicious and healthy.

Share on Facebook0Tweet about this on Twitter