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Ginger

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5 slices (1")

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Breaded pork cutlets are for more than just schnitzel. In Japan, they’re called katsu and are typically served over rice with a special sauce. This Asian variation is the inspiration behind this recipe; thin-cut chops are coated in a layer of panko breadcrumbs, then pan-fried in a shallow layer of oil. They’re plated with ginger rice and roasted carrots before being drizzled in a sweet and spicy hoisin sriracha sauce. With all those flavors going on, it’s clear to see (and taste) that this pork is hardly ordinary.

Panko Pork Cutlets | With Hoisin Sriracha Sauce, Carrots, and Jasmine Rice

serving

Sweet and sour may be a Chinese takeout staple, but our DIY version is proof that some things are even better when made at home (and totally worth the effort). That’s because there’s less grease and more veggies in it, so it feels lighter and tastes brighter, too. There’s even some bonus pineapple thrown into the mix of chicken and peppers to ensure that you get plenty of sweet, sweet satisfaction.

Sweet and Sour Chicken | with Pineapple and Peppers over Jasmine Rice

Honey sesame chicken gets an upgrade when you add ginger and garlic to the sauce—the aromatics bring freshness and flavor to this beloved takeout staple. Our version also has ingredients like white meat chicken and crisp roasted broccoli that you can feel good about. Look no further for proof that you can create a meal that beats the restaurant version while staying simple and easy.

Honey Sesame Chicken | with Broccoli over Jasmine Rice

This recipe is here to blow up everything you think you know about meatballs. All dramatics aside, these meatballs are truly game-changing thanks to a certain onomatopoeic sauce. What exactly is “bang bang,” you ask? Well, mystery asker, it’s a creamy, spicy, sweet, and savory (yes, all those things!) sauce so good, it’ll make your taste buds explode! Once the meatballs are baked, they’re tossed in the magical condiment, then plated atop sesame-seed-flecked rice along with crispy roasted green beans (AKA more things to dip in sauce). Don’t be surprised when you find yourself swiping up every last drop.

Firecracker Meatballs | with Roasted Green Beans and Sesame Rice

In this twist on your classic protein, starch, and veg, a hoisin-sriracha glaze adds a layer of sweet and spicy flavor to tender pork chops. On the side, jasmine rice is steamed with sizzly ginger to give it an aromatic punch, and broccoli is simply roasted until the edges are browned and crispy and stems are tender.

Hoisin-Sriracha Pork Chops | with Roasted Broccoli and Ginger Rice

Because we’re constantly looking for new ways to ‘chicken for dinner,’ we developed an Asian-style pesto, swapping scallions for typical basil, then adding sesame oil, lime juice, fresh ginger, and sriracha. With ginger carrots and fluffy rice on the side, this condiment is our favorite new way to top our friend Chicken Cutlet.

Chicken Cutlets with Scallion Sriracha Pesto | over Cilantro Rice with Ginger Soy Carrots

Chicken breasts with sweet potatoes and broccoli may not be anything new, but the way in which our chefs have dressed them up certainly is. In this twist on your classic protein, starch, and veg, a hoisin glaze is used to add a layer of sweet, Asian-style flavor to the meat. Then, the broccoli on the side is tossed with ginger to give it extra zing. The sweet potatoes, however, are already a powerhouse and are simply roasted to let them shine.

Sriracha Cha-Cha Chicken | with Hoisin, Roasted Sweet Potatoes, and Broccoli

Curry is usually a stew-like dish, but you can take its spices and use them as a dry seasoning on veggies. That way, you get all those fragrant curry flavors and aromas in a toasty, roasty package. Here, our chefs have sprinkled the spices on cauliflower and butternut squash, which are then popped in the oven. When it comes time to serve, they’re laid out on top of jasmine rice and drizzled with lemony sour cream to make this into a true veggie delight.

Curry-Spiced Cauliflower and Squash | over Zesty Ginger Rice with Lemon Crema

Chicken breasts with sweet potatoes and broccoli may not be anything new, but the way in which our chefs have dressed them up certainly is. In this twist on your classic protein, starch, and veg, a hoisin glaze is used to add a layer of sweet Asian-style flavor to the meat. Then the broccoli on the side is tossed with ginger to give it extra zing. The sweet potatoes, however, are already a powerhouse and are simply roasted to let them shine.

Hoisin Sriracha Chicken | with Roasted Sweet Potatoes and Broccoli

This dish takes its name from the Korean word for mixing rice. Which is exactly what you’re meant to do after serving it: put your rice in a bowl, add the toppings, and mix it all together so that those flavors and textures combine in a glorious mishmash. There are plenty of flavors and textures going on here, too, like sweet carrot, juicy zucchini, and pork tossed with garlic, ginger, and soy.

Yamfit

Ginger

Nutrients

1

Micro nutrients

Activity needed to burn

25 Calories

Recipes with this product

Panko Pork Cutlets | With Hoisin Sriracha Sauce, Carrots, and Jasmine Rice

Sweet and Sour Chicken | with Pineapple and Peppers over Jasmine Rice

Honey Sesame Chicken | with Broccoli over Jasmine Rice

Firecracker Meatballs | with Roasted Green Beans and Sesame Rice

Hoisin-Sriracha Pork Chops | with Roasted Broccoli and Ginger Rice

Chicken Cutlets with Scallion Sriracha Pesto | over Cilantro Rice with Ginger Soy Carrots

Sriracha Cha-Cha Chicken | with Hoisin, Roasted Sweet Potatoes, and Broccoli

Curry-Spiced Cauliflower and Squash | over Zesty Ginger Rice with Lemon Crema

Hoisin Sriracha Chicken | with Roasted Sweet Potatoes and Broccoli

Pork and Veggie Bibimbap | with Zucchini, Carrot, and Jasmine Rice

Content info

Ginger

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