Recipe Sifter

Tender chicken breast simmered in a light curry broth, then tossed in a silky orange juice and sherry glaze with ginger, crisp celery, and bright bell peppers. Served over fluffy brown rice for a low-cal weeknight dinner that still brings bold flavor.

Golden-browned chicken breasts braised with pearl onions in a bright lemon-orange sauce with fresh ginger, honey, whole-grain mustard, and thyme. A British-style one-pot supper ready in under an hour.

Creamy chicken tetrazzini baked with cheddar cheese, mushrooms, and bell peppers over buttery noodles. A classic comfort food casserole ready in 45 minutes.

Chunky chicken soup loaded with green chilies, cauliflower, and kidney beans in a rich melted cheddar broth. Warm, cheesy comfort in 40 minutes.

A whole roast chicken stuffed with cherries, rubbed with paprika and cinnamon, then slow-roasted in white wine until the juices run sweet and savory. Served over spiral noodles with a cherry-wine pan sauce.

Skillet chicken breast simmered in orange juice and topped with a fresh raspberry sauce thickened with cornstarch. Fruity, elegant, and low-fat with a hint of nutmeg.

Velveted chicken and cashews with crunchy water chestnuts and green pepper, stir-fried in a hot wok. Chinese takeout favorite with restaurant-style tender chicken at home.

Savor Eight Jewel Chicken: a quick, healthy stir-fry with tender chicken, eight vibrant veggies, and crunchy peanuts. Ideal for easy Asian-inspired dinners, gluten-free meals, or vegetable-packed weeknight recipes under 40 minutes.

Spicy firecracker chicken wings simmered in a ginger-garlic stir-fry glaze with crushed red pepper and sherry. A sticky, glossy sauce coats every wing for bold Asian-inspired heat.

Five-flavor chicken slow cooks chicken breasts in ginger, garlic, soy, honey, and sherry. The Asian-inspired sauce thickens at the end for a glossy weeknight dinner over rice and broccoli.

Deep-fried chicken wings marinated overnight in a sweet soy garlic mixture with egg and cornstarch, fried golden and topped with sesame seeds and scallions.

Hot green chili with chicken (or pork), four pounds of green chiles, tomatillos, and a long slow simmer. Southwest-style chile verde thick enough to ladle over enchiladas, eggs, or grilled steak.

Kung Pao-style chicken stir fry with deep-fried peanuts, ginger, garlic, soy sauce, sherry, and white vinegar. Egg-and-cornstarch coated chicken cubes get a velvety, glossy finish.

Hot and sour soup with shredded pork, chicken, tofu, cloud ears, and golden needles in a rice vinegar broth thickened with cornstarch and finished with egg ribbons.

Chicken almond stir fry with bok choy, snow peas, water chestnuts, and bamboo shoots in a light soy-ginger glaze, topped with golden toasted almonds.

Wok-fried orange chicken with fresh orange peel, ginger, dried red peppers, soy sauce, and rice wine. A homemade version with real citrus flavor, not sugary sauce.