BHG Delish Dish

Stirring Up Ideas In The Kitchen


This Asian Beef and Broccoli Salad is a great way to incorporate LOTS of veggies in one delicious meal. Even though it’s called a salad, this recipe makes a perfect dinner for any night of the week! So easy to make, it’s unbelievable – only 5 ingredients!

healthy recipes, vegetables

I love the versatility of this recipe! You can literally use any Asian dressing you have on hand (or ginger vinaigrette salad dressing) or Asian sauce. I actually used Gyoza Dipping Sauce and it worked great! If you don’t have an Asian dressing on hand, you can make it from scratch, using my quick recipe for an Asian sauce.

healthy salad with vegetables, broccoli, spinach, red bell peppers

Here are quick 3 steps to making this recipe. First, cook thinly sliced beef steak in 1 tablespoon of vegetable oil on high-medium heat to brown the meat on both sides:

cooking the beef

Then, clean the skillet, add about 2 tablespoons (or more) of Asian salad dressing and all of broccoli and cook for a couple of minutes, stirring and coating the broccoli with sauce:

cooking broccoli in Asian salad dressing

Finally, add all other remaining salad ingredients (spinach and sliced red bell pepper) and the salad dressing:

adding spinach, red bell peppers to the cooked broccoli

Top with cooked beef and add even more salad dressing if desired (be generous):

healthy salad with veggies, broccoli, spinach, red bell pepeprs, beef


And, here are the changes I made to the original BHG recipe:

1) The recipe calls for ginger vinaigrette salad dressing – you can use any Asian salad dressing or Asian Sauce. I used Gyoza Dipping Sauce. If you don’t have an Asian dressing on hand, make it from scratch using my recipe for an easy Asian sauce.

2) I cooked the thinly sliced beef first: I added 1 tablespoon vegetable oil to the skillet, cooked thinly sliced beef on medium high heat for about 3 minutes total, flipping meat once. After the meat was cooked, I seasoned the meat with salt – it’s critical to add salt to meat for flavor.

3) Then, I cooked the broccoli with 2 or 4 tablespoons of Asian salad dressing, just like the original recipe instructs.

4) Finally, I added baby spinach (you can use any mixed spring or baby salad greens), sliced red bell pepper, generous amounts of Asian dressing (more than 2/3 cup that the original recipe calls for), and topped all this goodness with cooked beef!

Get our best kitchen-tested recipes.

  1. Hello again! This is Julia from the food blog (you can also ALWAYS find me on PINTEREST) with another recipe I made from the Better Homes and Gardens archives! This simple stir-fry of chicken and vegetables is not only delicious, super flavorful, and easy to make – it is also packed with protein (chicken) and fiber (vegetables). Chicken, broccoli, and yellow bell pepper stir-fried in Asian-flavored sauce make a great, healthy meal, low in fat, but high in protein and fiber. And, it takes only 30 minutes from start to finish:

chicken dinner recipe, broccoli recipes, gluten free recipes

There are three things that I really love about this recipe. First, the Asian-flavored sauce is amazing! It gives flavor to everything: chicken, broccoli, bell peppers. The sauce is also super easy to make. Just mix together water, soy sauce, hoisin sauce, cornstarch, ginger, and sesame oil. This combination of ingredients creates a really flavorful, well-balanced Asian-style sauce. The second thing I really love is that this recipe uses lots of vegetables that don’t taste bland at all, quite the opposite, you’ll be craving for more. Thirdly, thanks to all the protein (chicken) and the fiber (broccoli and bell peppers), this meal will keep you full and satisfied for many hours!

chicken dinners, vegetables, broccoli, bell peppers, sesame seeds

A simple Asian-style sauce uses just a few simple ingredients, like these:

ingredients for chicken stir-fry sauce

The recipe takes only 30 minutes from start to finish and you will need only one cooking pan:

chicken dinners, gluten free dinner, chicken and vegetables


And, here are the changes I made to the original BHG recipe:

- I used 1/4 teaspoon of dry ginger instead of 1 teaspoon of grated fresh ginger – worked great!

- Mix the cornstarch with a small amount of cold water until it has the consistency of cream. Only then add this cornstarch mixture to the rest of the liquid ingredients. This will help avoid lumps.

- You might have to add extra water at the end of cooking, if the sauce is too thick.

I hope you’ll like this dish as much as I enjoyed it – Julia from

Get our best kitchen-tested recipes.

Hello and Happy Wednesday! This is Julia from Julia’s Album blog (you can also ALWAYS find me on PINTEREST) where I regularly share recipes for easy, family-friendly meals and dinners, with an occasional dessert thrown in for good measure. What I share on my blog is what my family and I eat on a regular basis. I am very excited to be guest posting today on BHG Delish Dish blog to share this delicious, easy-to-make weeknight dinner: Asian Sesame Chicken & Noodles:

Asian noodles, Asian chicken, gluten free pasta

I love making pasta recipes. There are literally endless combinations of ingredients you can come up with when preparing pasta meals. So far I’ve made and published over 40 pasta recipes on my blog – the best of which can be found here. I also love Asian-inspired dishes, which is why my recipe choice fell on these Asian Sesame Chicken & Noodles from Better Homes & Gardens enormous recipe archives.

Asian food, Asian pasta, Asian chicken

The original BHG recipe is very good as-is, it hardly needs any changes. I only added some extra veggies and made simple substitutions, such as using ground ginger instead of fresh ginger (which I did not have), I also sauteed chicken on the stove top instead of using grilled chicken, and added toasted sesame seeds. I also included a gluten free option to this recipe.

gluten free noodles, gluten free asian recipe, gluten free asian sauce


And, here are the changes I made to the original BHG recipe:

  • I used ¼ teaspoon of ground ginger instead of 1 tablespoon of fresh ginger (I did not have fresh ginger on hand).
  • I used a little bit more green onions – 5 green onions, finely chopped while the recipe calls for 1/3 cup.
  • I used 2 red colored bell peppers to add color to the dish!
  • I added broccoli. I used about ½ pound of broccoli, cut into bite sized chunks. I added this sliced broccoli to the pot with boiling water and pasta at the very end, to blanch it for 1 minute. Then, I drained both the pasta and the broccoli and returned both back to the saucepan (step 2), and just followed the recipe from there.
  • Instead of using grilled chicken, I sauteed finely sliced chicken breast on high heat in olive oil and salt and pepper. Depending on what you have available, use grilled chicken or saute it on the stove top like I did!
  • I added 1 tablespoon of toasted sesame seeds at the very last step of the recipe.

Asian broccoli noodles, Asian red bell pepper pasta, chicken sesame noodles

If you want to make the original BHG recipe gluten free, do the following 2 substitutions:

  • Use gluten-free brown rice fettuccine instead of regular, wheat pasta
  • Use gluten-free soy sauce or gluten-free tamari sauce

Asian pasta recipe, Asian dinner ideas, Asian chicken recipe
What’s also nice about this recipe is that you can serve it either hot or cold (at room temperature) which makes it a great dish to make ahead, or even to bring to a party!
Asian sesame noodles with broccoli, red bell pepper

Cabbage and Carrot Salad with Peanut Sauce makes a great meatless lunch or dinner! 

Hi, it’s Maria from Two Peas and Their Pod. I am back with another Meatless Monday recipe!

Your salad bowl is the perfect place to experiment with different flavors and ingredients. A handful of new ingredients can renovate an otherwise everyday bowl of salad greens into something that will send your taste buds screaming for more! That’s why this Cabbage and Carrot Salad with Peanut Sauce is the perfect place to begin.

All month long I have been taking classic Better Homes and Garden recipes and putting a Two Peas and Their Pod twist on it.  Just a few changes to keep things interesting.

This time I made BHG’s Cabbage and Carrot Salad with Peanut Sauce and simply used vegetable broth instead of chicken broth for the peanut sauce and added some crunchy bell peppers to the salad. Easy peasy!

The peanut sauce has excellent Asian inspired flavors. You won’t even notice the switch of broths. Combining it with fresh cabbage, shredded carrots, cilantro and bell peppers, adds up to an appealing and filling winter salad. The bold creamy dressing envelopes the salad without overpowering all of the other ingredients and topping it with the honey roasted peanuts compliments the dressing and adds a sweet and exciting touch.

For the addition of bell peppers I simply julienned them very thinly and tossed them in with the cabbage and carrots. Adding bell peppers gives the salad another dimension of crunch and color. This salad is as wonderful to eat as it is pretty to look at and is a dynamite way to get several servings of vegetables in one single and delicious meal.

Add some fun ingredients and voila, a salad can become a meal. This Cabbage and Carrot Salad will provide a rainbow of colors and flavor to any weeknight meal. Chop, dress, toss and devour!

You can find the recipe and instructions here. This salad is perfect for Meatless Monday!

Chicken and Broccoli Stir-Fry

If mealtime in your household involves the words “quick,” “easy” and “minimum mess,” then look no further than this 30-minute Chicken and Broccoli Stir-Fry starring tender diced chicken and fresh veggies tossed in a tangy ginger-soy sauce.

This meal-in-a-bowl has become a go-to in my weeknight repertoire. And not only does it fall under the “Fast and Flavorful” category, it can also be as healthy or as indulgent (read: noodles!) as you’d like. But before you fire up those flames, read on for my top tips for stir-frying success.

Chicken and Broccoli Stir-Fry

Standardize Your Sizes: The size of your ingredients plays an important role in how quickly and evenly they will cook. Put those knife skills to the test and aim to slice and dice each ingredient into equal-sized pieces.

Chicken and Broccoli Stir-Fry

Pick Your Pan: To wok or not to wok? That is the question. While a wok’s high sides will minimize any potential mess from the frequent stirring (hence, stir-frying), a sauté pan with 2- to 3-inch high sides will work just fine.

Chicken and Broccoli Stir-Fry

Cook, Remove, Repeat: The technique of stir-frying often involves cooking some ingredients, removing them from the pan, adding other ingredients, and then tossing it all together for the big finish. In this particular recipe, we stir-fry the broccoli and peppers, remove them, stir-fry the chicken with the sauce, and then add back in the veggies.

This method of preparation prevents varying ingredients from being overcooked or undercooked. By cooking the veggies, removing them, and then adding them back in at the end, we’re preserving their tender texture while avoiding a mushy mess.

Chicken and Broccoli Stir-Fry

Ready for a no-fuss meal that will make the most of all those leftover odds and ends in the fridge? Wok and roll with this quick and easy recipe for Chicken and Broccoli Stir-Fry.

- Kelly Senyei, Just a Taste

Hi, I’m Julie Deily, a former software engineer turned freelance recipe developer and food photographer. I’ve been blogging at The Little Kitchen since December 2009 and love to share easy to make meals that are indulgent enough to call comfort food. Follow me on twitter and instagram.


Orange Tare-Glazed Grilled Chicken Salad

I saw the recipe on the Better Homes and Garden website for Tangerine Tare-Glazed Grilled Chicken Salad back in May and I printed it out immediately. I wanted to try it because I have never made a salad with udon noodles before. Once I had the wonderful opportunity to guest post on Delish Dish, I knew what recipe I wanted to blog about!

Orange Tare-Glazed Grilled Chicken Salad

I couldn’t find tangerines or snow peas at my grocery store so I opted to change it up by using oranges and asparagus. This salad is bursting with flavor and has so many different textures, I’m completely in love with it. From the udon noodles to the orange slices, the crunch napa cabbage and the wonton crisps.

I made the glaze and salad dressing and then boiled the noodles. After I boiled and drained the noodles, I returned the pot to the stove with water and once the water was boiling, I added the asparagus (cleaned and cut into thirds) and only cooked it for about 60 seconds. (Drain it and run it over cold water to stop the cooking.)

I refrigerated the dressing so it would be cold. And while the chicken was grilling, I toasted the wonton shells to make crisps.

Orange Tare-Glazed Grilled Chicken Salad

I’m completely obsessed with the wonton crisps and by the way, so is my dog, Angel. She knows when I’m snacking on them, she comes running over and asks for a bite!

For the amount of ingredients in this salad, it’s surprisingly quick to make and if you want to make it even quicker for a fast lunch or dinner, grill the chicken indoors using a grill pan.

I will be making this recipe again and again. I know you’ll enjoy it if you try it!

For the entire recipe, please visit Tangerine Tare-Glazed Grilled Chicken Salad.

© Copyright , Meredith Corporation. All Rights Reserved | Privacy Policy | Data Policy | Terms of Service | AdChoices