127 chicken fra recipes

My Chinese-American version of crispy fried chicken nuggets tossed in a savory citrus sauce with a touch of heat. Great served over hot rice.

Kung Pao chicken stir-fries marinated chicken with dried red chilies, bamboo shoots, and peanuts in a sweet, savory, slightly tangy sauce. Authentic Sichuan technique in 40 minutes.

This is my version of the wonderful dish known as General Tso's Chicken (sometimes also called General Chicken.) I use quite a bit of ground chilies in my recipe. (If you prefer a milder version just reduce the amount of ground chilies.)

Quick and easy, great for a fast weeknight meal. Nice balance of flavours!

Used snow peas, mushrooms and red peppers for the veggies, and didn't add any cashews. It still came out delicious.

Next time when you crave Chinese food, instead of take-out, make this quick, easy and delicious hot and sour chicken. Serve it over a bed of rice, your dinner is served.

Kung pao chicken with overnight egg-white-and-cornstarch velvet marinade for restaurant-tender meat. Stir-fried with ginger, scallions, and peanuts in a soy-sherry-vinegar-sesame sauce. The Sichuan classic, made at home.

Quick, easy and tasty. Why order out for Chinese when it's so easy to make at home. Low in fat only 223 calories per serving with great flavor. If you are quick you can have it ready in only 10 minutes, 15 minutes at the most!

Fire up the wok and enjoy this succulent dish made with mushrooms, bamboo shoots and a bit of sherry.

An excellent super quick and easy Chinese stir-fry that highlights the crisp textures and flavors. Very nicely balanced and it's ready in less than 15 minutes flat! Faster than Chinese take out.

This is really good and so easy. I liked the addition of the jicama. Never used it in stir-fry before, but will from now on!

Perfect for feeding a crowd and easily scaled to feed a larger crowd. No spices to disagree with anyone, just solid belly warming filling goodness.

Loaded with Asian flavours! Garlic, ginger, and soy highlight this easy to make stir-fried chicken and vegetable dish that surely satisfies everyone's appetite!

Authentic Pad Thai with shrimp, chicken, and rice ribbon noodles in a dry-coat sauce of yellow bean, fish sauce, and tomato paste. Finished with peanuts, bean sprouts, lime, and cilantro the way a Bangkok street stall would.

Liked it a lot. It had all the Chinese flavours that we were looking for. I used boneless-skinliess chicken thighs instead of breasts, because that was what I had on hand at the moment. I'm sure the chicken breasts would be as tasty.

This was very easy to prepare, but I would double the chili paste next time and add some "red" to it- i.e. red bell pepper or carrots.