Poultry recipe collection

A classic Chinese hot and sour soup with shredded pork, dried shiitake mushrooms, bamboo shoots, ribbons of egg, and white pepper for that signature warming heat. Restaurant-quality at home.

Thai hot and sour shrimp soup (tom yum goong) with lemongrass, kaffir lime leaves, straw mushrooms, and chili paste. Aromatic, spicy, tangy, and ready fast.

Authentic Chinese hot and sour soup with pork, wood ear fungus, black mushrooms, bamboo shoots, tofu, and silky egg ribbons. The classic restaurant favorite made at home.

Hot and sour soup with tofu, snow peas, red bell pepper, and water chestnuts in a tangy, spicy broth thickened with cornstarch. A vegetable-loaded Chinese-style soup ready in under an hour.

Hot and sour tofu soup builds a silky Chinese-style broth with shiitake mushrooms, ginger, garlic, rice vinegar, and chili oil, thickened with cornstarch and finished with green onions.

Spicy chicken quesadillas with chili sauce, fresh jalapeno, and melted cheddar in crispy flour tortillas. Ready in 30 minutes, serve with salsa and black beans.

Hot and spicy pineapple pork stir-fry with thin-sliced pork tossed in a sweet-sour sauce of New Mexico chile, brown sugar, and cider vinegar, finished with juicy pineapple, celery, and crunchy cashews.

Hot and spicy chicken soft tacos with a red chile, curry, and cumin spice rub. A quick marinated chicken taco recipe with bold heat and tender stovetop-seared flavor.

Homemade hot barbecue sauce with tomato juice, brown sugar, chili powder, and cider vinegar. Aromatics steep in the sauce then get removed for a clean finish.

Hot cherry fruit compote baked with rum, curry powder, candied ginger, and brown sugar. A retro holiday side dish for ham or turkey, or chill and serve as dessert with ice cream.

Warm chicken and Granny Smith apple salad with Gorgonzola cheese, carrots, and a hot apple cider vinaigrette over fresh spinach. A fast microwave dinner salad.

Spicy chicken green chili with tomatillos, fresh green chiles, ground red chile, oregano, and cumin. A Southwestern-style chili simmered 3-4 hours for deep, layered heat.

Make-ahead hot chicken salad with crushed potato chips, cheddar, almonds, and creamy mayo-soup base. Assemble the night before, bake until bubbly for retro potluck perfection.

Hot chicken salad casserole with rice, mushrooms, water chestnuts, and buttery cornflake-almond topping. Creamy, crunchy, and loaded with rosemary for elevated comfort food.

Start a fire in your mouth with these scrumptious chicken wings that taste better than the restaurant kind and also save you money!

Pecan-crusted baked chicken breasts with cornmeal, cayenne, and paprika, finished with honey pecan butter. Crunchy, spicy, and sweet in every bite.