Recipe Sifter

Make-ahead Chinese-style chicken strata with cubed bread, eggs, milk, sesame oil, soy, water chestnuts, and red bell pepper. Overnight breakfast or brunch casserole.

Quick Asian-style chicken soup with ginger, green onions, soy sauce, hoisin, and crunchy water chestnuts. A 30-minute leftover-chicken rescue with real flavor depth.

Filipino chicken adobo gets a coconut milk twist for silky richness. Vinegar, soy, and garlic create the classic tangy-savory base, then coconut cream rounds it all out into pure comfort over steamed rice.

A stunning cold Chinese platter of shredded vegetables, wood ear fungus, egg strips, and hand-pulled chicken, layered and dressed in a mustard-ginger-sesame-Chinkiang vinegar sauce. A showpiece salad for special occasions.

Quick and easy chicken fried rice. This is a great way to use up leftover cooked rice.

Wok-seared chicken with ginger, garlic, and Szechuan hot bean paste, finished with sesame oil and served with broccoli. Fiery 45-minute stir-fry.

Stir up a storm of savory goodness with this delicious stew made with a variety of meats and spices.

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.

Crispy deep-fried spring rolls packed with curry-marinated ground chicken, cellophane noodles, napa cabbage, and fresh vegetables. Served with a fiery homemade chili-cilantro dipping sauce that brings serious heat.

Baked chicken in plum sauce with ginger, soy sauce, chili sauce, and lemon. A sweet-savory Asian-inspired glaze that caramelizes as it bakes over browned chicken pieces.

Authentic Cantonese lemon chicken with crispy deep-fried bird, tangy lemon-ginger sauce, black mushrooms, and bamboo shoots. A citrus-bright Chinese dinner that beats takeout.

Cubed chicken with mushrooms, water chestnuts, red pepper, and slivered almonds in a creamy soy-mushroom sauce, topped with crunchy chow mein noodles and baked bubbly. Retro comfort in one pan.

Why order take-out when you can make your own Chinese-style chicken wings in the comfort of your home.

Ginger barbecue chicken baked in a homemade sauce of tomato paste, fresh ginger, dark brown sugar, soy sauce, and liquid smoke. Sweet, tangy, and smoky.

Fried garlic chicken balls, walnut-sized ground chicken poppers seasoned with crushed garlic, ginger, soy, and sherry, rolled in a cornstarch-flour coat and deep-fried golden.

Grilled chicken basted in a tangy limeade, soy sauce, and curry glaze with coriander and ginger. East African-inspired flavors that'll own your next cookout.