 I'm in my kitchen getting ready to lay out my ingredients of what I'm going to be cooking. Today I'm gonna move for Asian food. Look, I get into these moods to where I can go week sometime, months, eating a certain type of food. And I've been on this Asian inspired kick for like months now. So today I'm gonna be making stir-fried collard greens with cabbage. I'm also gonna be making chicken lettuce wraps and garlic noodles. So this is gonna be a lot of ingredients. I'm gonna try to take my time and go through each one for you guys. We have crushed red pepper flakes, some garlic powders and onion powder. As far as fresh vegetables go, we have peppers, ginger, garlic, onion. We have some sliced water chestnuts. I have some green onion. I have some lettuce. I have some sesame oil, honey, soy sauce, chicken stock, garlic chili sauce, excuse me, some brown sugar, and some orange juice. I'm gonna be making a glaze, a orange sauce glaze I should say, because chicken can be very, very bland. And with the seasonings, I'm gonna use that to basically allow my chicken to marinate. So this is the ground chicken breast that I'm gonna be using. I'm gonna be using the entire package. And this can feed, honestly, this can feed three hungry people, but my husband can kill this. I mean, yeah. So here are the ingredients for my stir-fried collard greens. Now, this is inspired by cooking with Carolyn's recipe. She has a very, very similar recipe, so I wanna link her video down below. I know some of you guys watch her too, but this is gonna be more of an Asian-inspired recipe. So my ingredients include so the ingredients are paprika, crushed red pepper flakes, garlic powder, onion powder, salt, some peppers, ginger, garlic, onion. Then I have sesame oil, soy sauce, a package of collard greens, all the first collard greens here are pathetic, so if I can get back, great. And then I have half a head of cabbage. I mean, like I said, I got inspiration from cooking with Carolyn. I'm gonna add my seasonings, soy sauce, some sesame oil, and just a little bit of chicken stock, maybe like one or two tablespoons of chicken stock. You do not have to add that to make it vegetarian. So yeah, I'm gonna go ahead, and like I said, add my seasoning and my sauces. I'm gonna allow this to cook for about 15 minutes before I add the cabbage here. Now, you're gonna see, I'm gonna check my carrots, y'all. Make sure to check your fruits and vegetables throughout the week. So the head of cabbage, maybe it's a half a head of cabbage I had, ended up being bad, you're gonna see here. So I keep tons of food in the kitchen, so I have some shredded of cabbage package that I ended up adding to my collard greens. Now, I'm also gonna add a little bit to my chicken once that gets going. So coming along, yeah, it is, you can take that out. So now you can see that my chicken has gotten a little color on it. That's because I'm cooking it and slowly adding the liquid, allowing it to evaporate, we evaporate, excuse me, and then add more liquid. I also added some honey and more orange juice directly into the cast iron skillet. Now I'm just gonna sprinkle in some green onions, and this is gonna be done in about 20 more minutes, you guys. If you have any more of the orange sauce, you can use that to drizzle it on. Here's my lettuce I'm preparing, and here's the final dishes. Here's my collard greens, and here is my chicken lettuce wraps. I hope you guys enjoyed. Take care, bye-bye.