19 recipes
Israeli orange chicken roasted whole with a fresh orange stuffed inside, glazed with honey and ginger, and basted with wine. A fragrant, golden roast for holidays and gatherings.
Quick Chinese-style chicken and zucchini stir fry with bamboo shoots, soy sauce, and rice wine. Wok-cooked weeknight dinner in under 25 minutes.
A fast wok stir-fry with wine-marinated chicken, ham, green peas, water chestnuts, and toasted walnuts. This Chinese-inspired weeknight dinner hits the table in just 25 minutes.
Another slow cooker recipe that creates a tender and juicy chicken that is perfect for those family gatherings.
Wok-seared chicken with ginger, garlic, and Szechuan hot bean paste, finished with sesame oil and served with broccoli. Fiery 45-minute stir-fry.
Homemade crepes filled with chicken, green peas, and pimiento, then baked under a silky Gruyère and white wine cheese sauce with mushrooms. French-inspired elegance for a special dinner.
A succulent chicken dish that is served with a savory sauce that will kick your tastebuds up a notch!
Crock Pot Coq Au Vin - Chicken Braised in Wine recipe
This succulent dish is easy to make and tastes wonderful with rice, toast or buttered noodles.
Chicken cubes marinated with ginger and scallion get deep-fried until golden, then tossed with dried chilies and crumpled tangerine peel for this Sichuan-style dish.
Clay pot chicken braised with ham, eggplant, zucchini, peppers, and tomatoes in wine. A rustic Spanish one-pot meal bursting with Mediterranean flavor.
Chicken breasts layered with Swiss cheese and stuffing mix, then drenched in a creamy wine sauce made from mushroom and celery soups. Minimal prep, maximum comfort in under an hour.
Add some sophistication to dinner with this succulent chicken dish made with savory mushrooms and burgundy wine.
Try something new when it comes to stew with this scrumptious dish made with green beans and white wine.
A quick and easy recipe that brings some variety to dinner and a tantalizing flavor everyone will enjoy!
Home-style Chinese chicken deboned by hand, velveted in egg and cornstarch, twice-fried to a crackling crust, and tossed in a tangy vinegar glaze. Served over wilted garlic spinach restaurant-style.