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Dianee recipes, 1395 Us Route 302, Bartlett, NH (2026)

09/07/2026

Authentic General Tso’s Chicken

Ingredients:

For the chicken:

2¼ lb boneless, skinless chicken thighs, cut into 1–2-inch chunks
1 teaspoon light soy sauce
1 teaspoon dark soy sauce
1 teaspoon Shaoxing rice w**e
2 egg yolks
⅔ cup cornstarch
3½ cups peanut oil, for frying
1 tablespoon peanut oil, for the marinade

For the sauce:

¾ cup unsalted chicken stock
2 tablespoons cornstarch
2 tablespoons rice vinegar
2 tablespoons tomato paste
4 tablespoons light soy sauce
2 tablespoons dark soy sauce
¼ cup brown sugar

For stir-frying:

6 small dried red chiles, such as arbol or Thai red peppers
6 tablespoons peanut oil
2 teaspoons fresh ginger, finely chopped
2 teaspoons garlic, minced
2 teaspoons sesame oil

For serving:

1 tablespoon scallions, thinly sliced
1 tablespoon sesame seeds
2 cups steamed white rice

Directions:

Whisk together the chicken stock, cornstarch, rice vinegar, tomato paste, light soy sauce, dark soy sauce, and brown sugar until the cornstarch is completely dissolved. Set aside.
Place the chicken pieces in a large bowl. Add the light soy sauce, dark soy sauce, Shaoxing rice w**e, peanut oil, and egg yolks. Mix thoroughly.
Add the cornstarch and continue mixing until every piece of chicken is heavily coated. The mixture will look thick and somewhat sticky; this is normal and creates the crisp exterior.
Heat the 3½ cups of peanut oil in a wok or heavy 12-inch saucepan to 375°F (190°C).
Fry the chicken in batches for 4–6 minutes, or until golden brown and cooked through. Transfer to a paper-towel-lined platter.
Allow the frying oil to cool somewhat, then carefully discard it. Wipe the wok clean and return it to the heat.
Add the 6 tablespoons of peanut oil and heat over medium-high heat until shimmering and just beginning to smoke.
Carefully add the dried chiles, garlic, and ginger. Stir-fry for about 30 seconds, taking care not to burn the aromatics.
Add the prepared sauce and stir continuously for 3–5 minutes, until it becomes thick, smooth, and glossy.
Return the fried chicken to the wok and stir until every piece is coated in the sauce. Cook for about 2 minutes to heat the chicken through.
Turn off the heat and stir in the sesame oil.
Transfer the General Tso’s Chicken to a serving platter and garnish with sesame seeds and sliced scallions.
Serve immediately with steamed white rice.

Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes

Kcal: 648 kcal | Servings: 6 servings

09/06/2026

Thai Cashew Chicken Stir Fry

Ingredients:

For the chicken:

6 skinless, boneless chicken thighs, about 500 g (1.1 lb), cut into bite-size pieces
1 small egg
4 tablespoons cornflour
½ teaspoon paprika
¼ teaspoon salt
¼ teaspoon white pepper
About 120 ml (½ cup) oil, for shallow frying

For the sauce:

1 tablespoon cornflour
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
2 cloves garlic, peeled and minced
3 tablespoons hoisin sauce
2 tablespoons light brown sugar
1 tablespoon sesame oil
120 ml (½ cup) chicken stock

To finish:

140 g (1 cup) cashew nuts
1 small bunch spring onions, chopped diagonally
1 teaspoon sesame seeds
Pinch of chili flakes

Directions:

Place the chicken pieces in a bowl with the egg and mix until evenly coated. Drain and discard any excess egg.
Add the cornflour, paprika, salt, and white pepper. Mix thoroughly until the chicken has a sticky coating.
Heat the oil in a large frying pan or wok over medium-high heat.
Add the chicken and stir-fry until golden and cooked through, about 7–8 minutes. Work in two batches if necessary so the pan does not become overcrowded.
While the chicken cooks, prepare the sauce. Mix the cornflour, light soy sauce, dark soy sauce, garlic, and hoisin sauce in a bowl until the cornflour is incorporated.
Add the brown sugar, sesame oil, and chicken stock. Stir until smooth and set aside.
Once the chicken is cooked, remove it from the pan with a slotted spoon and place it on a paper towel-lined plate.
Carefully discard the frying oil, then pour the prepared sauce into the pan. Heat until bubbling and thickened.
Return the crispy chicken to the pan. Add the cashews and half of the chopped spring onions.
Stir everything together for about 2 minutes, allowing the sauce to cling to the chicken and the cashews to heat through.
Serve immediately with fluffy rice. Finish with the remaining spring onions, sesame seeds, and a pinch of chili flakes.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes

Kcal: 554 kcal | Servings: 4 servings

09/06/2026

Cook-Off Winning Texas-Style Chili

Ingredients:

4 pounds beef stew meat, cut into cubes
Olive oil or canola oil, for cooking
Salt and black pepper, as needed
2 medium yellow onions, diced
1/2 cup chili powder
1 tablespoon unsweetened cocoa powder
1 tablespoon smoked paprika
2 teaspoons dried oregano
1 tablespoon ground cumin
1 teaspoon allspice, or cinnamon
2 tablespoons white miso paste
2 chipotles in adobo, minced
6 cloves garlic, minced
1 can (28 ounces) crushed tomatoes
1–2 tablespoons maple syrup, to taste
4 cups beef stock

Suggested toppings:

Sour cream
Fresh lime
Soft or crunchy tortillas
Avocado
Red cabbage slaw

Directions:

Preheat the oven to 315°F (157°C).
Heat about 1 tablespoon of oil in a large Dutch oven or heavy-bottomed pot over high heat. Season the beef generously with salt and pepper.
Working in batches, brown the beef for about 2–4 minutes per side, adding a little more oil as necessary. Transfer the browned beef to a plate and set aside.
Drain excess oil from the pot, then reduce the heat to medium. Add the onions, chili powder, cocoa powder, smoked paprika, oregano, cumin, and allspice or cinnamon.
Season lightly with salt and pepper and cook for about 5 minutes, stirring occasionally, until the onions soften and the spices become fragrant and toasted.
Add the miso paste, minced chipotles, and garlic. Cook for about 1 minute.
Stir in the crushed tomatoes, maple syrup, and beef stock, scraping up any flavorful browned bits from the bottom of the pot.
Return the browned beef and any accumulated juices to the pot. Stir to combine.
Cover the Dutch oven and transfer it to the preheated oven. Slow-roast for about 3 hours, or until the beef is extremely tender and nearly falling apart.
Taste and adjust the seasoning or maple syrup if needed.
Serve hot with sour cream, fresh lime, avocado, tortillas, or red cabbage slaw. The source also notes that the chili can be transferred to a slow cooker after the stovetop preparation and cooked on low for about 6–8 hours.

Prep Time: 30 minutes | Cooking Time: 3 hours 30 minutes | Total Time: 4 hours

Kcal: Not specified on the source | Servings: 4–6 servings

09/06/2026

Mongolian Beef

Crispy Ginger-Garlic Mongolian Beef with Glossy Hoisin-Soy Sauce

Ingredients:

¼ cup plus 2 tablespoons hoisin sauce
2 tablespoons soy sauce
1 tablespoon brown sugar
1½ tablespoons water
1½ pounds flank steak, sliced very thinly against the grain on the bias into about 1½-inch strips
Salt, to taste
Black pepper, to taste
¼ cup heaping cornstarch
About 6 tablespoons vegetable or avocado oil, divided
2 teaspoons freshly grated ginger
5 dried red chilis
2 teaspoons garlic, pressed or finely minced
4 green onions, sliced on the bias into 1-inch pieces

Directions:

Whisk together the hoisin sauce, soy sauce, brown sugar, and water. Set the sauce aside.
Season the thinly sliced flank steak with a couple of pinches of salt and black pepper, then toss thoroughly with the cornstarch.
Heat a wok, cast-iron skillet, or heavy-bottomed pan over high heat. Add about 4 tablespoons of the oil and heat until very hot.
Working in batches so the pan does not become overcrowded, add the beef in an even layer. Sear undisturbed for a couple of minutes until deeply browned and crisp on the first side.
Flip the beef and sear the other side until golden and crisp. Transfer the cooked beef to a large plate and repeat with the remaining steak.
Reduce the heat to medium-low. Add the remaining 2 tablespoons of oil, followed by the dried red chilis. Stir-fry for about 30 seconds.
Add the grated ginger and garlic and cook for another 30 seconds, just until fragrant.
Return the crispy beef to the pan and toss for about 30 seconds to coat it with the aromatic oil.
Add the green onions and prepared sauce. Toss everything together for another 30 seconds, allowing the sauce to become hot and glossy and coat the beef.
Serve family-style over steamed white rice, or alongside noodles. The dried chilis may be left whole for a gentler heat, as most of their heat is released when bitten into.

Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes

Kcal: 423 kcal | Servings: 6 servings

09/05/2026

Penang Beef Curry

Ingredients:

3 lb. chuck roast, cut into bite-sized pieces
2 tablespoons vegetable oil
4 tablespoons Thai red curry paste, divided
1 can unsweetened coconut milk
4 teaspoons fish sauce
2 teaspoons sugar
Zest from 4 limes

Directions:

Place the beef in a large pot and cover completely with water.
Bring the water to a boil, then reduce the heat to low. Cover and simmer for about 1½ hours, or until the beef is tender.
Drain the beef thoroughly and set it aside.
Heat the vegetable oil in a large skillet over medium heat. Add 2 tablespoons of the Thai red curry paste and sauté for 3–5 minutes, allowing the curry paste to become fragrant.
Whisk in the coconut milk, sugar, and fish sauce. Cook for a few more minutes, stirring to combine the flavors.
Add the remaining 2 tablespoons of red curry paste and the cooked beef. Stir well and sauté for 2–3 minutes.
Stir in the zest from the four limes.
Continue cooking for a few more minutes, allowing the sauce to thicken and coat the beef.
Serve hot over rice, couscous, or another favorite grain.

Prep Time: 15 minutes | Cooking Time: 2 hours | Total Time: 2 hours 15 minutes

Kcal: 615 kcal | Servings: 6 servings

09/05/2026

Bang Bang Chicken

Recipe
Ingredients:

450 g (1 lb) boneless, skinless chicken breasts, cut into bite‑sized pieces
2 tbsp cornstarch
1 tsp paprika
1 tsp garlic powder
½ tsp kosher salt
½ tsp black pepper
3 tbsp neutral oil (vegetable, canola, or similar)
Bang Bang Sauce:
½ cup mayonnaise
2 tbsp sweet chili sauce
1 tbsp sriracha (adjust heat to taste)
1 tbsp honey
1 tsp lime juice
½ tsp garlic powder
Directions:
In a large bowl, toss the chicken pieces with cornstarch, paprika, garlic powder, salt, and pepper until evenly coated.
In a separate small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, lime juice, and garlic powder to make the Bang Bang sauce; set aside.
Heat the neutral oil in a large skillet over medium‑high heat. When the oil is shimmering, add the coated chicken in a single layer.
Cook for about 4 minutes without stirring, then stir and continue cooking 5–6 minutes until the chicken is browned, lightly crispy, and cooked through.
Remove the pan from heat and toss the chicken with half of the prepared sauce.
Divide the Bang Bang Chicken among plates, drizzle with the remaining sauce, and serve immediately.

Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes
Kcal: ~420–500 kcal per serving estimate | Servings: 4

09/05/2026

Better Than Takeout Dan Dan Noodles

Ingredients:

1/3 cup + 2 tablespoons sesame oil
6 cloves garlic, thinly sliced or smashed
1–2 tablespoons crushed red pepper flakes
1/2 cup low-sodium soy sauce
1/4 cup hoisin sauce
1 tablespoon honey
2 tablespoons rice vinegar
3 tablespoons creamy peanut butter or tahini
8 ounces Chinese-style egg noodles or rice noodles
2 1/2 cups low-sodium chicken broth
2 cups fresh baby spinach, roughly chopped
1/2 pound ground chicken or pork
2 cups mixed mushrooms, chopped
Black pepper, to taste
1 medium shallot, chopped
4 green onions, chopped

Directions:

To make the chili oil, heat 1/3 cup sesame oil in a large skillet over medium heat. Add the garlic and crushed red pepper flakes. Cook, stirring occasionally, for about 5 minutes, until the garlic is fragrant. Remove from the heat and carefully transfer the chili oil to a heatproof bowl or jar.
Meanwhile, combine the soy sauce, hoisin sauce, honey, rice vinegar, peanut butter or tahini, and 1/3 cup water in a bowl. Stir until well combined.
Cook the egg noodles or rice noodles according to the package directions. Drain and set aside.
Using the same pot, add the chicken broth and half of the soy sauce mixture. Bring to a simmer over medium heat, then stir in the chopped spinach. Keep the spicy broth warm.
Return the skillet used for the chili oil to medium-high heat. Add the remaining 2 tablespoons sesame oil and the ground chicken or pork. Season with black pepper and cook for about 5 minutes, breaking the meat apart as it browns.
Add the chopped mushrooms and shallot. Cook for another 2–3 minutes.
Slowly pour in the remaining half of the soy sauce mixture. Bring to a simmer and cook for about 5 minutes, until the sauce coats the meat and the edges begin to caramelize and become crisp.
Stir 2–4 tablespoons of the homemade chili oil into the meat mixture, then remove from the heat.
Ladle the spicy broth into serving bowls. Add the noodles and toss gently to combine.
Spoon the caramelized meat over the noodles. Top with chopped green onions and additional chili oil.
Serve immediately while the noodles are hot and the broth is still saucy.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes

Kcal: 550 kcal | Servings: 6 servings

09/05/2026

Thai Basil Beef Rolls Recipe – Spicy Beef Wraps with Thai Herbs & Chili Sauce

Ingredients:

1 1/2 pounds ground beef
1 teaspoon black pepper
4 cloves garlic, chopped
1 tablespoon fresh ginger, grated
1–3 teaspoons Chinese five-spice
1/3 cup tamari or soy sauce
1/4 cup Thai chili sauce
1/4 cup green onions, chopped
4 Persian cucumbers, chopped
2 cups cilantro, chopped
1/2 cup Thai basil, chopped
1/3 cup roasted peanuts, chopped
8–10 flour tortillas, warmed
Chili paste, for serving
Toasted sesame oil, for drizzling

Directions:

Heat a large skillet over medium heat. Add the ground beef and season with black pepper. Break the beef apart with a wooden spoon and cook until browned and no longer pink.
Stir in the chopped garlic, grated ginger, and Chinese five-spice. Cook for about 1 minute, until fragrant.
Pour in the tamari or soy sauce and Thai chili sauce. Bring the mixture to a gentle simmer.
Cook for 3–5 minutes, stirring occasionally, until the sauce thickens and coats the beef in a glossy glaze.
Stir in the chopped green onions, then remove the skillet from the heat.
Warm the tortillas in the microwave for 15–20 seconds, or briefly heat them in a dry skillet until soft and pliable.
Place a warm tortilla on a work surface. Spoon some of the saucy beef down the center.
Add chopped cucumber, cilantro, Thai basil, and roasted peanuts.
Fold the bottom edge over the filling, tuck in the sides, and roll tightly like a burrito. Repeat with the remaining tortillas and filling.
Serve immediately with chili paste and toasted sesame oil. The rolls can also be served with coconut rice, cucumber salad, and lime wedges.

Prep Time: 9 minutes | Cooking Time: 11 minutes | Total Time: 20 minutes

Kcal: 392 kcal | Servings: 4 servings

09/05/2026

Crying Tiger Beef with Nam Jim Jaew Sauce

Ingredients:

For the Crying Tiger Beef:

1 tablespoon oyster sauce
1 teaspoon fish sauce
8 g garlic, grated
8 g fresh ginger, grated
400 g beef steak, no more than 1 inch thick
White pepper, to taste

For the Nam Jim Jaew:

12 g glutinous rice
3 tablespoons fish sauce
2 tablespoons fresh lime juice
1 tablespoon tamarind paste
1 tablespoon evaporated cane sugar
2 teaspoons Thai chili flakes
10 g fresh cilantro or mint, chopped
10 g scallion, chopped
16 g shallot, minced, optional

Directions:

Mix the oyster sauce, fish sauce, grated garlic, and grated ginger in a small bowl. Coat the beef thoroughly with the marinade and let it marinate for at least 30 minutes. If marinating longer in the refrigerator, remove the beef 30 minutes before cooking so it can come closer to room temperature.
Meanwhile, prepare the toasted rice. Add the glutinous rice to a dry skillet over medium heat and shake or toss the pan frequently until the rice is evenly golden brown.
Transfer the toasted rice to a mortar and grind it into a coarse powder. A spice grinder can also be used, but allow the rice to cool first and avoid grinding it too finely.
Make the Nam Jim Jaew by combining the fish sauce, lime juice, tamarind paste, sugar, chili flakes, cilantro, scallion, and shallot in a bowl. Stir in 2 teaspoons of the toasted rice powder until the sugar dissolves.
Heat a grill pan or cast-iron skillet over medium heat until hot. Place the steak diagonally on the cooking surface and grill until grill marks develop, about 1½ minutes.
Rotate the steak to create a crosshatched pattern, pressing down gently on areas that are not contacting the pan. Cook for another minute, then flip and repeat the process on the other side.
For a 1-inch-thick steak cooked medium-rare, the total cooking time is about 5 minutes, depending on the steak's temperature and thickness. Reduce the heat if the exterior begins browning too quickly.
Transfer the cooked steak to a cutting board and let it rest for 10 minutes.
Slice the beef as thinly as possible against the grain. Finish with freshly ground white pepper and a sprinkle of additional toasted rice powder.
Serve the sliced Crying Tiger Beef with cucumber or cabbage and plenty of Nam Jim Jaew sauce for dipping.

Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 50 minutes

Kcal: 140 kcal | Servings: 2 servings

09/03/2026

Sri Lankan Devilled Chicken with Garlic & Vinegar

Ingredients:

For the Chicken

6 chicken thighs (about 500 g), cut into strips
1 teaspoon salt
1 teaspoon Kashmiri red chili powder
½ teaspoon black pepper
1 teaspoon vinegar
Oil, for frying

For the Sauce

2 tablespoons oil
1 tablespoon ginger-garlic paste, or 4 garlic cloves and 1-inch piece of ginger, minced
1 teaspoon chili flakes
1 teaspoon red chili powder
1 tablespoon soy sauce
1 tablespoon oyster sauce
⅓ cup tomato ketchup
¼ cup water
1 large onion, sliced thick
2 banana peppers, deseeded and sliced
1 tomato, sliced

Directions:

Cut the chicken thighs into strips and place them in a large bowl.
Add the salt, Kashmiri red chili powder, black pepper, and vinegar. Mix thoroughly until the chicken is evenly coated.
Cover and marinate the chicken for about 30 minutes.
Heat enough oil in a large skillet or frying pan to shallow-fry the chicken.
Fry the marinated chicken pieces until golden and crispy. Transfer to a plate lined with paper towels and set aside.
For an air-fryer option, arrange the chicken in a single layer and cook at 400°F (200°C) for 10 minutes. Flip and cook for another 7–8 minutes, or until cooked through and crisp.
Heat 2 tablespoons of oil in a large skillet over medium-low heat.
Add the ginger-garlic paste and sauté for about 1 minute until fragrant.
Add the chili powder and chili flakes. Keep the heat low so the spices bloom without burning.
Pour in the soy sauce, oyster sauce, and ketchup. Increase the heat to medium and allow the sauce to come to a gentle boil.
Add the sliced onion and banana peppers. Toss thoroughly to coat them in the sauce.
Cook over high heat for 2–3 minutes, keeping the vegetables slightly crisp.
Add the fried chicken and toss until every piece is coated with the fiery sauce.
Add the water to loosen the sauce and stir well.
Fold in the sliced tomatoes and cook for about 2 minutes.
Taste and adjust the seasoning. Add extra ketchup or water for a saucier consistency, or cook a little longer for a drier finish.
Serve warm over yellow rice or ghee rice, or alongside naan or roti.

Prep Time: 35 minutes | Cooking Time: 20 minutes | Total Time: 55 minutes

Kcal: 484 kcal | Servings: 4 servings

Dianee recipes

09/07/2026

09/06/2026

09/06/2026

09/06/2026

09/05/2026

09/05/2026

09/05/2026

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09/05/2026

09/03/2026

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