Asian American and Pacific Islander inspired recipes

Asian American and Pacific Islander inspired recipes

Asian American & Pacific Islander Heritage Month:

May is the month for Asian American and Pacific Islander Heritage (AAPI). This refers to all Asian continents and Pacific Islands. 

Originated in 1977 as a week to commemorate the immigration of the first Japanese to the United States, as well as, to celebrate the completion of the Transcontinental that was made by the hands of majority Chinese immigrants. It has since grown to encompass the whole month. 

In commemoration of this month of May AsianMart is sharing some easy Asian inspired dishes with an Asian American twist! 

Give these a try:

  • Filipino pancit bihon: 

A charcoal black background with a bowl in the middle filled with noodles, red pepper, chicken, red cabbage, and celery , seasoned with black pepper.  

A staple dish in the Philippines it is traditionally served during festivals, birthday celebrations and special occasions. Now you can create your own special occasion by making this amazing dish yourself! In about an hours time this easy to construct meal can be your go to!!


- 1lb Rice noodles FLYING HORSE Rice Noodle 
- 1 tbsp garlic 
- 1 tbsp sesame oil 
- 2 tsp ginger
- ½ cup vegetable 
- 1 cup carrots
- ½ cabbage chopped
- 1 cup celery 
- 1 medium sized onion 
- ½ tbsp garlic 
- 1½ lb of chicken breast
- 5 tbsp soy sauce YAMASA Organic Tamari Soy Sauce
- 3-4 cups of water


  1. In a large pot, saute the onion & garlic
  2. Cut chicken into cubes and place in pot cooking for 2 minutes
  3. Add water and simmer for 15 minutes
  4. Place carrots, celery, and cabbage in and simmer for a few minutes 
  5. Remove the ingredients in the pot and leave the liquid setting it aside
  6. Add the soy sauce to the liquid and mix well
  7. Place Rice Noodle (Make sure to first soak it in water for about 10 minutes) and mix well. Cook until liquid evaporates completely
  8. Put the vegetables and meat that were previously cooked and simmer for a minute or two
  9. Serve hot. Enjoy!
  • Udon with Chicken and Garlic Peanut Dressing:

A wooden dark brown wooden table with chopsticks located bottom left resting on a black holder. The upper left has a white towel in a brown wooden tray. In the middle right of the image is a black bowl holding Udon noodles topped with white sesame seeds and vegetables. with green garnish.

Udon noodles are loved in Japan for their thick and chewy texture. It can be eaten hot or cold. A filling meal now with a twist!! 


- ¼ cup natural creamy peanut butter BRAD'S NATURALS Peanut Butter Smooth 
-¼ cup soy sauce YAMASA Organic Tamari Soy Sauce
-¼ cup unseasoned rice vinegar MARUKAN Genuine Brewed Rice Vinegar
-1 tbsp honey GUNTER'S Pure Honey Clover
-1 garlic clove, finely grated
-¼ cup vegetable oil 
-8 ounces dried udon noodles SHIRAKIKU Japanese Style Noodles Udon
-Kosher salt
-8 ounces shredded rotisserie chicken (about 2 cups)
-1½ cups thinly sliced celery hearts and leaves
-1½ cups mung bean sprouts
-1 small daikon (Japanese white radish), peeled, cut into matchsticks
-2 tbsp black and/or white sesame seeds
-Chili oil (for serving) LAOGANMA Fried Chili In Oil


  1. Whisk peanut butter, soy sauce, vinegar, honey,  and garlic in a bowl until smooth
  2. Gradually add vegetable oil, whisking constantly until blended and set aside (it's better to do this 1 day ahead so it can be chilled)
  3. Cook noodles in large saucepan of boiling salted water to the noodle package specifications
  4. Drain and rinse under cold water, then drain again
  5. Toss noodles, chicken, celery, bean sprouts, and daikon in a bowl with 3 quarters of dressing and evenly coat
  6. season with salt and top with sesame seeds. Drizzle remaining dressing and chili oil over.
  7. Serve and Done!
  • General Tso Chicken:

A dark brown wooden table with a blurred green onion in the upper right hand corner. In the foreground is a tan brown bowl containing white rice topped with chicken glazed in sauce and green onions.

Have the take out at home with this delicious meal! With a name derived from an actual 19th century general this Asian American flavorful dish will have you ready for any battle! 


- 6 tbsp vegetable oil, divided
- 2 ¼ tsp kosher salt, divided
- 1 tsp ground black pepper, divided CHORIPDONG Black Pepper Powder
- ¼ cup plus 2 tablespoons cornstarch
- 2 lb boneless, skinless chicken thighs, breasts, or a mix, patted dry, cut into 1" chunks
- ¼ cup plus 1 tablespoon honey GREEN VALLEY APIARIES Alfalfa Raw Honey
- ¼ cup low-sodium soy sauce KIKKOMAN Traditionally Brewed Less Sodium Soy Sauce
- 1 large garlic clove, finely grated
- 3 tbsp unseasoned rice vinegar MIZKAN Rice Vinegar
- 1 tbsp Sriracha HUY FONG Sriracha Hot Chili Sauce 
- 1 tbsp tomato paste
- 1 tsp finely grated ginger
- 6 (or more) dried whole red chiles, such as chiles de árbol
- 1 scallion, thinly sliced
- Cooked rice (for serving) DYNASTY Jasmine Rice


  1. Whisk cornstarch with 1½ tsp salt & ½tsp pepper in a large bowl. 
  2. Heat 2 tbsp oil large skillet over high. 
  3. Add chicken to cornstarch mixture and coat
  4. Cook half of chicken turning occasionally until light brown crust 5-7 minutes
  5. Mix honey, Soy sauce, garlic, vinegar, sriracha, tomato paste, ginger, 3 tbsp of water and remaining ¼ tsp salt and pepper in a bowl
  6. transfer chicken to a plate. Heat remaining 3 tbsp oil in skillet over high.
  7. Cook remaining chicken 5 minutes then add chiles (add depending on how hot you would like it) cook making sure chiles contact the bottom pan until chicken is cooked and chiles are toasted. 
  8. Stir in Honey mixture
  9. Add first batch of chicken to skillet, toss to coat and cook until sauce is reduced and thick (about 2 minutes) 
  10. Serve and top with scallions. Eat with rice.

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