7,059 chicken cate recipes

Chinese-style chicken and cashews stir-fried with green pepper and water chestnuts in hoisin sauce. Velveted chicken stays tender with a sherry-egg marinade.

General Tao's Chicken stir-fried with dried chilies, fresh orange zest and Sichuan peppercorns. A lighter, restaurant-style recipe that skips the heavy batter for a punchier version served over white rice.

Oven-baked chicken wings coated in a salty Parmesan and herb breadcrumb crust that shatters with every bite. Make-ahead friendly and feeds a crowd with 60 crispy pieces.

Bird of Paradise chicken braised in pineapple syrup with sherry, soy sauce, and crystallized ginger, topped with bell pepper, celery, papaya, and a glossy pan sauce.

I think this is the best chicken I have ever tasted! Never try to use cardamom with chicken, goes very well!

Tangerine your chicken with this succulent recipe that calls for orange juice, cinnamon and tangerine peel.

Chicken breasts simmered in apple juice with fresh pears and tossed with herb stuffing mix, all in one skillet. A cozy 4-ingredient fall dinner in just 35 minutes.

Butter-seared chicken breasts baked over rice in a creamy chicken soup sauce with thyme and celery flakes. One ovenproof skillet, 50 minutes, and dinner is handled.

French chicken soup with apples, leeks, and Calvados in cream-enriched broth. Elegant autumn soup ready in 60 minutes for sophisticated dinners.

Golden-crusted chicken pieces sizzle in hot oil until the skin crackles and the meat stays juicy inside. The real magic happens when you turn those savory pan drippings into velvety cream gravy, rich with browned bits and seasoned to perfection.

Fight off that cold with this hearty soup that will warm you up in just a matter of seconds!

This recipe was given to me by a friend who is an ex-patriot now living in Playa del Carmen on the Yucatan Peninsula of Mexico. I serve this with yellow rice and grilled avocado halves.

Cajun chicken etouffee with singed onions, the holy trinity, and a dry roux simmered into a thin, flavorful gravy. Served over rice, this Louisiana classic brings bayou flavor home in about an hour.

Fast chicken fricassee in a creamy white wine and mushroom sauce thickened with cornstarch and heavy cream. A German-style chicken stew ready in 30 minutes, served over rice.

Grilled lemon herb chicken basted with chicken broth, lemon juice, basil, and thyme. A no-fat marinade keeps the chicken juicy and herb-bright. Works on the grill or under the broiler.

Hearty turkey noodle soup: leftover turkey, egg noodles and the classic mirepoix simmered into a comforting weeknight bowl. Ready in 30 minutes, made for the day after Thanksgiving.