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Be a Wok Star

Specialty Set

Be a Wok Star
Be a Wok Star
Be a Wok Star
Be a Wok Star
Spice & Gift Set  

Spice & Gift Set - $44.95
Specialty Set

Forget takeout or delivery. Get fresh Asian flavors at home anytime with this set. Spice 'n Easy Lemongrass Panang Curry and Thai Coconut soup come together in less than 30 minutes with just a few additional ingredients but they pack a whole lot of authentic flavor. With the four seasonings that are included, you're pantry will be stocked with the spices you need to create anything from Asian-style sprinkled popcorn to fragrant five-spiced stir fries. With Gochujang, a Korean chili sauce, you can add mild, yet deeply flavored heat to anything from traditional bibimbap to chicken wings.

This spice set contains the following products:

Asian Style Sprinkle - 1/2 cup jar

Thai Green Curry - 1/2 cup jar

Chinese Five Spice - 1/2 cup jar

Shichimi Togarashi - 1/2 cup jar

Gochujang: Korean Chili Sauce - 7.5oz Bottle

Lemongrass Panang Curry: Spice 'n Easy - 1.85oz Bag

Thai Coconut Curry Soup (Tom Kha Gai): Spice 'n Easy - 2oz Bag

Asian Style Sprinkle: White sugar, garlic, white and black sesame seeds, white onion, red bell peppers, green onion, minced green onion, cilantro, ginger, crushed red peppers, mild mustard powder, wasabi, toasted seaweed

Thai Green Curry: Green and red chiles, galangal, cumin, coriander, shallots, garlic, cilantro, lemongrass, Lampong pepper and makrut lime leaves

Chinese Five Spice: Chinese cinnamon, star anise, fennel seed, cloves, ginger, black pepper

Shichimi Togarashi: Toasted sesame seeds, black sesame seeds, orange peel, white poppy seeds, Hungarian paprika, Chinese chiles, Szechwan peppercorns, ginger and toasted seaweed

Gochujang - Korean Chili Sauce: Water, rice flour, red pepper powder, rice syrup, cane sugar, rice wine (water, rice, yeast), onion, glutinous rice*, seed malt (rice). *Note - Glutinous rice refers to the texture of the rice; glutinous rice is gluten-free.

Lemongrass Panang Curry - Spice 'n Easy: Cambodian Lemongrass Curry (chiles, lemongrass, shallots, salt, onion, garlic, black pepper, ginger, galangal root, makrut lime leaves, citric acid), brown sugar, Red Thai Curry (paprika, lemongrass, salt, shallots, chiles, galangal root, coriander, cumin, makrut lime leaves, cilantro, garlic, black pepper, basil, spearmint), paprika, salt, turmeric, makrut lime leaves, cumin, lemongrass, garlic, spearmint

Thai Coconut Curry Soup (Tom Kha Gai) - Spice 'n Easy: Cambodian Lemongrass Curry (chiles, lemongrass, shallots, salt, onion, garlic, black pepper, ginger, galangal root, makrut lime leaves, citric acid), shiitake mushrooms, Thai Green Curry (chiles, galangal root, coriander, cumin, shallots, garlic, cilantro, lemongrass, makrut lime leaves, black pepper), red bell pepper, lemongrass, makrut lime leaves


1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
1 lb. boneless, skinless chicken thighs, cut into 1-inch pieces
12 Tbsp. soy sauce, divided
5 Tbsp. sherry, divided
4 Tbsp. cornstarch, divided
6 Tbsp. rice vinegar, divided
4 tsp. Shichimi Togarashi, divided
5 tsp. sugar

2 Tbsp. sesame oil
3/4 cup water
1 tsp. Granulated Garlic
3 Tbsp. vegetable oil
1 (3-inch) piece fresh ginger, peeled and thinly sliced
1 tsp. Crushed Red Pepper Flakes
1 cup whole unsalted cashews
6 scallions, cut into 1-inch slices


In a large zip top bag, place chicken pieces, 2 Tbsp. soy sauce, 2 Tbsp. sherry, 2 Tbsp. cornstarch, 1 Tbsp. rice vinegar and 2 tsp. Shichimi. Mix and coat chicken thoroughly and place in the refrigerator to marinate for 15 min. or longer. In a medium bowl, mix together remaining soy sauce, sherry, cornstarch, and vinegar with sugar, sesame oil, water, and garlic. Set aside. Heat oil in a wok over medium-high heat. Add chicken with marinade to the wok and lightly brown chicken pieces on all sides, 5 to 6 min. Stir in ginger, remaining Shichimi, prepared sauce mixture and crushed red pepper and cook for 3 to 4 min. Add cashews and cook until lightly browned, 2 to 3 min. Stir in scallions and remove from heat.

SERVING SUGGESTIONS: Serve with rice or noodles. To add more flavor to the rice or noodles, remove the final Kung Pao chicken mixture from the liquid and set aside. Stir the rice or noodles into the remaining sauce. Serve separately. For added heat, serve with a side of sambal oelek or sriracha.

YIELDS: 6 servings

THANKS TO: Adapted from Food & Wine magazine

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