416 chicken white sauce recipes

Solo stir-fry for one with marinated chicken, beef, or pork tossed with broccoli and celery in a quick ginger-garlic sauce. Single-serving Chinese-style dinner ready in 30 minutes.

Give your chili a new look with this easy-to-follow recipe that will have you licking your fingers in the end.

This was a great recipe! I've made it several times.

Hot and sour mushroom soup with sliced mushrooms, bamboo shoots, rice vinegar, and white pepper, ladled over Japanese soba noodles. A 30-minute lighter take on the Chinese takeout classic.

Master authentic wok-fried rice with velveted chicken, crisp bean sprouts, and earthy mushrooms. This restaurant technique delivers separate grains with smoky wok flavor and tender, silky chicken.

Chicken stir fry with broccoli, snow peas, carrots, and bell pepper in a soy-ginger sauce. A 30-minute weeknight one-pan dinner served over rice.

This recipe would have been 5 stars without the sliced sun-dried tomatoes. The tomatoes dominated the flavor of the sauce so much that it didn't allow the mushrooms to shine through. My wife liked it, but I noticed she was picking out the tomatoes too.

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.

Very easy to prepare and packed with fairly strong Asian style sweet-sour flavor. Perhaps a bit much on the vinegar, would be good with plain white rice to balance things out.

Had some broccoli and mushrooms needed to use up, this recipe was a perfect fit. I also slice a carrot and added into the stir-fry, which made the dish look more colorful and inviting...

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.

Very easy to prepare and packed with fairly strong Asian style sweet-sour flavor.

A copycat recipe of a popular chinese chain in the US. The method used creates a super crispy skin for this roast chicken.

Satay peanut chicken skewers marinated in peanut butter, soy, lemon, garlic, ginger, and red pepper, then grilled and served with the reserved sauce for dipping. A Southeast Asian classic with a kick.

Pad Thai Tip: For even more flavor, I'll often make a double batch of the pad Thai sauce. Then, as I'm stir-frying the noodles, I'll add more sauce until I'm happy with the taste (I also add extra fish sauce). Any leftover sauce can be stored in the refrigerator for up to 1 month.

This recipe deserves at least 5 star, it is that good. Made it for dinner last nigh. The sweet-sour sauce was a hit, perfectly balanced flavours and textures.