396 recipes
Chinese-style cold salad of rehydrated jellyfish shreds, crisp salted daikon and velvet-poached chicken breast, dressed with sesame oil, sherry and scallions.
Pounded chicken breasts stuffed with mushrooms, carrots, and tomato, rolled into medallions, and simmered in a light lemon-thyme sauce. Low-calorie and elegant.
Chicken Alejandro simmers boneless breasts in salsa spiked with cinnamon, cloves, and bay leaf, then thickens into a glossy sauce finished with fresh orange segments. Mole-adjacent flavors over rice.
Pan-seared chicken breasts get draped in a tangy mustard sauce with dry sherry and a creamy ricotta-yogurt finish. All the richness of a cream sauce with half the guilt.
Pineapple chicken with a homemade sweet and sour sauce - vinegar, brown sugar, soy sauce, and sherry - ready in 25 minutes. Serve over rice or chow mein noodles for an easy weeknight dinner.
Chicken artichoke pizza loaded with marinated artichoke hearts, zucchini, mushrooms, olives, and Roma tomatoes on a Boboli crust with Monterey Jack and Parmesan cheese.
Microwave chicken legs in a sweet-tangy pineapple, orange, and soy-ginger sauce. A 35-minute weeknight dinner that skips the stovetop entirely and still delivers sticky, glossy results.
Pan-seared chicken breasts simmered in orange juice with ginger and onion, finished with a glossy cornstarch-thickened sauce and fresh orange sections. A light, citrusy one-skillet dinner in 40 minutes.
Chinese hot pot lemon chicken with bone-in pieces seared then simmered in a clay pot with sliced lemon, oyster sauce, brown sugar, and ginger. A saucy, citrus-bright braise served over rice.
Chinese chicken with fermented black beans (dow see), green peppers, and sherry in a savory sauce. A classic Cantonese wok dish with proper velveting technique.
Cheesy chicken with basil in a smooth and creamy sauce.
Sizzling rice soup is a Chinese restaurant classic where deep-fried crispy rice meets hot chicken broth at the table, creating a dramatic crackle. Julienned chicken, watercress, and scallions round out the bowl.
Butter-basted roast chicken carved tableside, flambéed in cognac, and draped in a luscious port wine cream sauce with sautéed mushrooms and shallots. Classic French technique at its finest.
Fast chicken fricassee in a creamy white wine and mushroom sauce thickened with cornstarch and heavy cream. A German-style chicken stew ready in 30 minutes, served over rice.
Chinese chicken with cashews stir-fried in a wok with green pepper, water chestnuts, and hoisin imperial sauce. Velveted chicken stays silky and tender.
Slow cooker chicken casserole with mushrooms, artichoke hearts, dry sherry, and tarragon. A set-it-and-forget-it crockpot dinner that cooks 8 hours on low and finishes with a quick thickened pan sauce.