• 1 ½ lb Chicken Thighs, cut into strips
• 2 Tbsp Cooking Oil
• 1 cup BALI’S BEST® Sweet Soy
• 1 Tbsp ABC® Chili Sauce
• 3 Shallots, finely chopped
• 4 Garlic cloves, finely chopped
• 1 Tbsp Lime Juice
• 1 Tbsp Coriander Powder
• ½ Cup Chicken

Instructions:

1. Over med. heat, sauté garlic and shallots in oil until lightly brown.
2. Add lime, chicken and stir regularly until thoroughly cooked.
3. Add ABC® Sweet Soy Sauce, coriander powder, ABC® Chili Sauce, chicken stock, salt, and pepper. Simmer for 5 minutes or until sauce has thickened.
4. Serve with white rice or pasta /noodles.

• 8 oz Dry Wide Rice Noodles
• 1/3 lb Chicken Thighs
• 2 Tbsp Bali’s Best® Sweet Soy
• 2 Tbsp Oyster sauce
• 2 tsp Soy sauce
• 2 tsp White Vinegar
• 2 Tbsp Water
• 2 Garlic cloves, minced
• 4 cups Chinese Broccoli, separate florets from stems
• 1 Egg
• 2 Tbsp Peanut or Vegetable Oil

Instructions:

1. Cook noodles per packet instructions. Drain, and set aside.
2. Combine Bali’s Best Sweet Soy, oyster sauce, soy sauce, white vinegar & water in bowl.
3. Add garlic to oiled wok at high heat. As garlic browns, add chicken and broccoli stems and stir fry for 1 minute.
4. Move chicken and broccoli to one side of the wok.
5. Crack and scramble the egg on the other side.
6. Add noodles, broccoli florets, & combined sauces from bowl.
7. Mix evenly until noodles are covered and sauce begins to caramelize.
8. Serve immediately.

Ingredients

• 2 lbs Ground Pork Belly
• 1 Cup BALI’S BEST® Sweet Soy
• ¾ Cup Low Sodium Soy Sauce
• 8 ½ Cups Water
• 6 Shallot Cloves, minced
• Salt to taste
• Chabé® Sambal Sriracha Chili Sauce– Add to taste for spicy version.

Instructions

1. In a pan or wok, sauté 6 cloves of minced shallots in oil until brown and set aside.
2. In a large pot, at medium heat, add ground pork and sauté until fully cooked.
3. Remove pork from the pot and set aside. Leave residual oil in the pot.
4. At medium heat, add fried shallot to the pot to cook with the residual oil for 20-30 seconds or until aromatic. (Note: shallots will be burn if cooked too long)
5. Add cooked pork back into pot, turn heat to high, and mix all ingredients together.
6. Add BALI’S BEST® Sweet Soy & soy sauce and mix until meat is evenly coated.
7. Add water, mix and allow to cook on high until broth comes to boil.
8. Salt to taste
9. Add Chabé Sambal Sriracha to taste for spicy version when combining stew with pasta or rice.

• 3 Tbsp Peanut Oil
• 2 Eggs, lightly beaten
• 16 oz Spaghetti Pasta or Egg Noodles
• 6 oz Boneless Chicken Breast, thinly sliced
• 4 oz Boneless Pork Loin, sliced
• 3 Garlic cloves, minced
• 2 Cups Napa Cabbage, thinly sliced
• 1 stalk Green Onions, sliced
• 1 stalk Celery, thinly sliced
• 1/3 cup Low Sodium Chicken Broth or 1.5 Tbsp Chicken Bouillon Powder
• 3 Tbsp BALI’S BEST® Sweet Soy
• ½ cup Fried Onions (optional)
• 1 Tbsp Chabe® Sambal Sriracha (for a Spicy version)

Instructions

1. Heat 1 Tbsp of oil in a large skillet over medium-high heat,
2. Add beaten eggs and cook for 1 minute.
3. Turn omelet, cook for additional 30 seconds, and remove from pan. Cut omelet into thin strips and keep warm.
4. Cook noodles per package directions and set aside.
5. Heat a wok on medium heat, add 2 tablespoons of oil, and swirl to coat surface of wok.
6. Add chicken, pork, and garlic and stir-fry for 1.5 minutes.
7. Add cabbage, green onions, and celery and stir-fry for 1 minute.
8. Add broth and BALI’S BEST® Sweet Soy. Add noodles and stir- fry for 3 minutes until noodles are lightly brown.
9. Add egg and mix gently.
10. Top with fried onions.