Beef sirloin strips, marinated in soy sauce, rice vinegar, honey, ginger, and chile, then quickly stir-fried with green onions, chile, ginger, and garlic.
I'm not really a casserole lover, I must admit (do you still love me??). Something about all those ingredients trapped together makes me uncomfortable, especially in light of the fact that
Sriracha hot sauce -- available in the Asian section of most grocery stores -- adds heat and a touch of sweetness to the glaze for chicken wings in this recipe by Gail Simmons. The wings are roasted, not fried, so they're quite easy to make. Click here to visit the new home of KitchenDaily!