Join Chef Keoni in his home kitchen as he demonstrates how to make a Kung Pao Chicken

Ingredients and Instructions:

For  the chicken: 

• 1 pound chicken breast, cut into 3/4” cubes
• 1 teaspoon vegetable oil
• 1 teaspoon cornstarch
• 1 teaspoon dry sherry
• a pinch salt
• a pinch of pepper

For the sauce: 

Join Chef Keoni in his home kitchen as he demonstrates how to make a Poke Primer. 

Ingredients and Instructions:

• Ahi cubes, 2 lbs.

As needed:

Join Chef Keoni in his home kitchen as he demonstrates how to make Sweet Bread French Toast with Marinated Strawberries, Omelets and Lilikoi Mimosas.

Ingredients and Instructions:

Sweetbread French Toast with Marinated Strawberries

Sweet Bread French Toast

Ingredients:

Join Chef Keoni in his home kitchen as he demonstrates how to make Roasted Salmon, Quinoa "Tabbouleh" and Dill Yogurt.

Ingredients and Instructions (Serves 4):

Roasted Salmon

Ingredients

• 1 pound fresh salmon filet, skin off, pin bones removed
• Salt and pepper, as needed
• Extra virgin olive oil, as needed

Instructions

Join Chef Keoni in his home kitchen as he demonstrates how to make Creamy Ahi Dip and Steamed Clams in White Wine, Garlic, and Butter​.

Ingredients and Instructions (Serves 4):

Creamy Ahi Dip

Celebrating the holidays may look a little different this year and if you’re not able to see all your loved ones, the best way to say “Merry Christmas” is with a thoughtful gift. That’s why we put together some of our most giftable Maika`i products to make Christmas shopping a little easier and to help you share some aloha and holiday spirit. Keep reading for this year’s Maika`i gift guide.

Join Chef Keoni in his home kitchen as he demonstrates how to make Crispy Gau Gee and Wok Charred Edamame.

Ingredients and Instructions (Serves 4):

Crispy Gau Gee 

Join Chef Keoni in his home kitchen as he demonstrates how to make Classic Turkey Dressing and a Li Hing Pineapple Cranberry Sauce.

Ingredients and Instructions (Serves 4):

Li Hing Pineapple Cranberry Sauce

Ingredients:

Join Chef Keoni in his home kitchen as he demonstrates how to make Okinawan Sweet Potato Mash with Toasted Marshmallow Fluff and Brussels Sprouts with Bacon and Blue Cheese.
 

Ingredients and Instructions (Serves 4):

Okinawan Sweet Potato Mash with Toasted Marshmallow Fluff

• 2 lbs. Okinawan sweet potatoes, peeled and quartered
• 1-1/2 cups coconut milk, plus more as needed
• 2 tablespoons light brown sugar
• 1/2 cup marshmallow fluff
• 1/4 cup ginger senbei wafers

Directions:

Join Chef Keoni in his home kitchen as he demonstrates how to make Texas-Style Chili, a.k.a “Texas Red.”

Ingredients and Instructions (Serves 4):