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Thai Iced Tea (cha yen)

Credits: Hot Thai Kitchen

Ingredients:

• 3 Tbsp (45 ml) Thai tea leaves (most popular brand in Thailand is Cha Tra Mue)
• 1 cup (240 ml) off-the-boil water
• 1.5 Tbsp (22 ml) sweetened condensed milk (Longevity brand makes good stuff. Make sure to choose something that isn't a non-dairy imitation thing)
• 2-3 teaspoon (10-15 ml) sugar
• A pinch of salt
• 1-2 tablespoon (15-30 ml) evaporated milk (full fat)
• A lot of ice

Instructions:

• Steep Thai tea leaves in the hot water for 3-5 minutes—you can steep the tea in a cloth filter bag or just in a cup and then pour it through a paper filter.
• While the tea steeps, combine condensed milk, sugar, salt in a mixing glass. Once the tea is ready, pour the brewed tea into the glass and stir to dissolve the sugar and condensed milk.
• When ready to serve, fill a glass all the way to the top with ice and pour in the mixed tea, leaving a little room on top.
• Drizzle the top with some evaporated milk and enjoy.

Chicken Stir-Fry

Credits: Allrecipes

Ingredients:

• 4 cups water
• 2 cups white rice
• 2/3 cups soy sauce
• 1/4 cup brown sugar
• 1 tablespoon cornstarch
• 1 tablespoon minced fresh ginger
• 1 tablespoon minced garlic
• 1/4 teaspoon red pepper flakes
• 3 skinless, boneless chicken breast halves, thinly sliced
• 2 tablespoons sesame oil, divided
• 1 head broccoli, broken into florets
• 1 onion, cut into large chunks
• 1 cup sliced carrots
• 1 8 oz can of water chesnuts, drained
• 1 green bell pepper, cut into matchsticks

Instructions:

• Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender, and liquid has been absorbed, 20 to 25 minutes.
• Meanwhile, combine soy sauce, brown sugar, and cornstarch in a medium glass or ceramic bowl; stir until smooth. Stir in ginger, garlic, and red pepper flakes; add chicken and stir to coat. Cover and marinate in the refrigerator for at least 15 minutes.
• Heat 1 tablespoon sesame oil in a wok or large skillet over medium-high heat. Add broccoli, onion, carrots, water chestnuts, and bell pepper; cook and stir until just tender, about 5 minutes. Transfer vegetables into a dish; set aside.
• Heat remaining 1 tablespoon sesame oil in the same wok or skillet over medium-high heat. Add chicken, reserving marinade, and cook until just browned, about 2 minutes per side; stir in vegetables and reserved marinade. Bring to a boil; cook and stir until chicken is no longer pink in the center and vegetables are tender, 5 to 7 minutes. Serve over rice.