Game-day recipes

For your game-day culinary experience, we offer these recipes, courtesy of The Hasty Chef (a professional executive chef who specializes in Asian fusion and can make almost any style of food at the most elite restaurant quality). We hope you enjoy these recipes!

Spicy Chicken Lettuce Wraps

2 pounds of ground chicken breast
2 tablespoons of oil (recommend 1 tablespoon sesame/1 tablespoon canola)
2 tablespoons of fresh garlic cloves
1 sweet Spanish onion
1/4 cup of carrots
3/4 cup of hoisin sauce (recommend Lee Kum Kee)
4 tablespoons of soy sauce (recommend Kikkoman)
2 tablespoons of rice vinegar
2 tablespoons of fresh ginger
2 tablespoons of sambal oelek
2 red Thai chilis
2 tablespoons of cashews
4 scallions
1 lettuce (recommend iceberg or butter)

1) Heat up pan/wok. Drizzle oil. Brown ground chicken. Season with salt and pepper to taste. Remove from heat and set aside.
2) Mince onions, carrots, garlic and ginger. (May use food processor but ensure it is not over-processed into a paste).
3) Heat skillet with remaining oil. Saute minced mixture until onions turn translucent and carrots are soft.
4) Mix in ground chicken, rice vinegar, hoisin, sambal and chilis.
5) Once chicken is thoroughly cooked, turn off heat. Toss cashews into mixture. Garnish with diced scallions on top.
6) Serve with lettuce.


  • For a non-spicy version, omit the sambal oelek and Thai chili.
  • Lettuce may be replaced by warm flour tortillas, if preferred.
  • For nut allergies, replace chopped cashews with chopped water chestnuts.


Cilantro Curry Chicken Skewer

Recipe (cilantro curry chicken)INGREDIENTS
2 pounds of skinless boneless chicken breast
1 tablespoon of fresh cilantro — leaves only
2 tablespoons of fresh garlic cloves
1 teaspoon of curry powder — Madras yellow curry
1 Thai chili pepper — fresh, if in season
1 tablespoon of lemon juice
1 tablespoon of fish sauce
1 tablespoon of brown sugar
24 bamboo skewer sticks

1) Cut chicken breast into consistent 1-inch cubes.
2) Put all ingredients into food processor and turn into a paste. If you do not have a food processor, you can finely mince the garlic and cilantro by hand.
3) Note: Thai chilis may be deseeded if you prefer less spicy.
4) Marinate chicken in paste for a minimum of 30 minutes.
5) Soak skewer sticks under cold water for a minimum of five minutes.
6) Skewer chicken uniformly — the pieces should barely touch.
7) Season with salt & pepper.
8) Oil grill or pan using spray oil or brush
9) Put on the grill — approximately three minutes per side.

For big parties, you can bake ahead of time (up to three days early) and bring out to grill on game day. Bake skewers at 350 degrees for five minutes. Refrigerate up to three days. On game day, bring to room temperature, season with salt & pepper and put on the grill — no more than two minutes per side.

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