416 chicken white sauce recipes

Sweet and Sour Pork with Tomato, Sweet Pepper, and Pineapple recipe

Greek lamb stew with flour-dredged lamb cubes braised in white wine, tomato sauce, and chicken broth with rosemary, thyme, black olives, and blanched onions.

General Tao's chicken with crispy water chestnut flour coating, Thai chili peppers, ginger, and orange peel in a sweet-sour sesame sauce. Restaurant-style Chinese takeout at home.

Egg foo yung with bean sprouts and onions fried into golden patties, topped with a savory oyster sauce and chicken broth gravy. A Chinese-American classic made in a wok or heavy skillet.

Chinese-American General Tso's chicken with crispy deep-fried bites tossed in a sweet-and-tangy chili-garlic-ginger sauce. Better than takeout, ready in under two hours including marinade time.

Chicken breasts baked in a tangy white wine sauce with soy, ginger, and brown sugar. The sauce caramelizes and concentrates as it bakes, creating a glossy, flavor-packed glaze.

Hearty chicken soup simmered with white wine, tomato sauce, potatoes, carrots, and green pepper. A whole chicken boiled tender and chunked back into a rich, veggie-loaded broth. Serve with garlic bread for a full meal.

Chicken wings marinate in aromatic five-spice powder, soy sauce, and white wine for hours, then bake until caramelized. Perfect for game day or party appetizers.

Grilled bourbon chicken basted with a sticky glaze of bourbon whiskey, dark brown sugar, ketchup, Worcestershire, and garlic. Sweet, smoky, and charred at the edges. Backyard BBQ gold.

Slow cooker chicken cacciatore simmers bone-in chicken pieces with tomatoes, wine, and Italian herbs for 6 hours until fork-tender and swimming in rustic sauce.

Chicken breasts marinated in Grand Marnier, apricot jam, Dijon mustard, and honey, then baked or grilled with a sticky, caramelized glaze. A showstopper for dinner parties and summer cookouts.

Veal stew braised in sour cream and white wine with mushrooms, onions, and Worcestershire sauce. A rich, old-world Dutch oven stew served over curried rice.

Maple Dijon glazed chicken breast grilled or broiled with a sweet-tangy glaze of pure maple syrup, Dijon mustard, white wine, and shallots. Ready in 30 minutes.

Cantonese-style barbecued pork loin marinated overnight in soy, hoisin, honey, and sherry, then roasted hot and sliced thin for a glossy, sweet-savory platter with hot mustard alongside.

Cantonese chicken and snow peas stir-fry: chicken velveted for silky tenderness, then tossed with snow peas, bamboo shoots, and shiitake in a glossy oyster sauce. Restaurant-style stir-fry, easily made gluten-free.

General Tso's chicken: crispy egg-white battered chicken stir-fried with ginger, garlic, scallions, and dried chilies in a sweet-tangy soy and vinegar sauce. The Hunan-style Chinese-American classic done right.