1 1/4 lbs. boneless skinless chicken breasts, diced into 1-inch cubes
1 Tbsp. olive oil
1/4 cup low-sodium shoyu (soy sauce)
1/4 cup water*
2 Tbsp. honey
1 1/2 Tbsp. packed light brown sugar
1 Tbsp. rice vinegar
1/4 tsp toasted sesame oil
2 tsp peeled and minced fresh ginger
2 tsp peeled and minced fresh garlic (2 cloves)
2 tsp cornstarch
Sesame seeds and chopped green onions, for serving (optional)

Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
Add in chicken and let brown on bottom about 3 - 4 minutes then flip and continue to cook until center registers about 160 degrees, about 3 minutes longer.
While chicken is cooking, in a small mixing bowl (or liquid measuring cup) whisk together shoyu, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic and cornstarch.
Stir the sauce in with the cooked chicken and continue to cook and toss until sauce has thickened, about a minute longer.
Serve warm, garnished with green onions and sesame seeds if desired.

RC: cookingclassy.com
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1 can SPAM, diced
1/2 onion, sliced
1 medium cabbage, thinly sliced
1 clove garlic, chopped
1/4 C Shoyu
Salt & pepper, to taste
Sesame Oil

Heat sesame oil in pot. Brown the SPAM then add all other ingredients. Cook until cabbage is done. Ono over rice. Enjoy!
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1 can (1 lb) pumpkin
2 eggs, slightly beaten
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 can (13 oz.) evaporated milk
1 1/2 cups shredded coconut
9-inch unbaked pie shell
1 pkg. (2 1/2 oz.) haupia pudding mix
1 cup heavy cream, whipped and sweetened

Preheat oven to 425 degrees. In a large bowl, combine pumpkin and eggs. Add sugar, salt, and spices. Stir in milk and 1 cup of the shredded coconut. Pour into pie shell. Bake for 15 minutes; then lower heat to 350 degrees and bake about 40 to 45 more minutes or until filling is set. Cool. Prepare haupia pudding mix according to package directions. Cool slightly, then pour over pie. Chill until haupia is firm. Just before serving, spread whipped cream over pie. Sprinkle with the remaining 1/2 cup coconut. ENJOY!
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3 lbs. spare ribs
1/4 C Worcestershire sauce
3/4 C ketchup
2 tbsp sugar
1/2 tsp salt
dash of pepper
1 piece garlic, crushed
1 piece ginger, crushed

Combine all the ingredients and let marinate for 1 hour or longer. Bake at 350 degrees for 1 hour. Enjoy.
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1 tbsp. olive oil
1 lb. ground beef or Italian sausage
1/2 medium onion, diced
2 cloves garlic, minced
1 jar (24–26 oz.) marinara sauce
1 & 1/2 cups water or broth
8–10 dry lasagna noodles, broken into pieces
1/2 cup ricotta or cottage cheese
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Salt and black pepper to taste

Heat olive oil in a large, deep skillet over medium-high heat. Add the meat, onion, and garlic. Cook until the meat is fully browned. Drain any excess oil. Pour in the marinara sauce and water. Season with a pinch of salt and pepper. Lay the broken lasagna noodle pieces right into the liquid, pressing them down so they are submerged. Bring the liquid to a gentle boil, then turn the heat down to low-medium. Cover the skillet with a lid. Cook for 20 to 25 minutes, stirring gently once or twice so the noodles do not stick, until the pasta is tender. Turn off the heat. Drop spoonful's of ricotta cheese across the top, then sprinkle the mozzarella and Parmesan over everything. Put the lid back on for 3 to 5 minutes so the cheese melts. Let it rest for a few minutes before serving. Enjoy with favorite sides.
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