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While you're celebrating the lives of Americans who have served in the US military, we've got the perfect foods for you to nosh on.
While you're celebrating the lives of Americans who have served in the US military, we've got the perfect foods for you to nosh on.
John McLemore, CEP of Masterbuilt and author of the Dadgum, That's Good! cookbook, shares some Memorial Day BBQ recipes with the FOX 10 crew.
John McLemore, CEP of Masterbuilt and author of the Dadgum, That's Good! cookbook, shares some Memorial Day BBQ recipes with the FOX 10 crew.
Saturday kicks off Arizona Restaurant Week. Treat yourself to something tasty at fancy restaurants with special lower prices.
Saturday kicks off Arizona Restaurant Week. Treat yourself to something tasty at fancy restaurants with special lower prices.
Choose from over 100 different delicious eateries for less during Arizona Restaurant Week.
Choose from over 100 different delicious eateries for less during Arizona Restaurant Week.
We're celebrating National Burger Month with Chef Monte Healy of Del Frisco's Grille.
We're celebrating National Burger Month with Chef Monte Healy of Del Frisco's Grille.
Kaylin Ford from The Melting Pot comes to FOX 10 teach you how to make your own cheese and chocolate fondue.
Kaylin Ford from The Melting Pot comes to FOX 10 teach you how to make your own cheese and chocolate fondue.
Chef Payton Curry shares some recipes with us that something different with your Thanksgiving leftovers.
Chef Payton Curry shares some recipes with us that something different with your Thanksgiving leftovers.
Recipe from John Tussey Jr. of Mililani, HI
1 package of boneless chicken thighs
3 cloves of garlic (minced)
1 red bell pepper (sliced)
2 onions (sliced)
3 stalks of Bok Choy (diced)
1 carrot (sliced)
1 stalk of celery (diced)
1 can of water chestnuts (cut in halves)
1 eggplant (diced)
1 jar of Hoisin sauce
cooking oil
Sauté the chicken and garlic together in hot oil on medium high heat. Remove the cooked chicken from the pan. Add more oil if it is needed then add the red bell pepper, onions and carrot to the pan. After they are partially cooked, add in the bok choy, celery, eggplant and water chestnuts. When all these ingredients are almost done cooking, lower the heat level and add the chicken back in along with the jar of Hoisin sauce. Cook for about one more minute to ensure the vegetables are crisp before removing from heat. Enjoy!
