Recipes of the world

INGREDIENTS FOR THE NOODLES 1 tbsp. vegetable oil 3 boneless skinless chicken breasts 2 tsp. garlic powder 1 tsp. cayenne Kosher salt Freshly ground black pepper 3 cloves garlic, minced 1/4 c. thinly sliced green onions 1 red bell pepper, chopped 1 large carrot, cut into matchsticks 1 large zucchini, cut into half-moons 12 oz. cooked lo mein noodles Freshly chopped cilantro, for garnish FOR THE SAUCE 1/3 c. low-sodium sauce Juice of 1/2 lime 2 tbsp. chili garlic sauce (or Sriracha) 1 tbsp. creamy peanut butter 2 tbsp. low-sodium chicken broth RECIPE PREPARATION In a large skillet over medium heat, heat oil. Add chicken and season with garlic powder, cayenne, salt, and pepper. Cook until golden, 8 minutes, then flip and season the other side and cook 8 minutes more. Set aside to let rest 10 minutes, then cut into bite-size pieces. Add garlic and green onions to the skillet and cook until fragrant, 1 minute. Add bell pepper, carrots, and zucchini and cook...

INGREDIENTS FOR THE CHICKEN 1 lb. chicken, chopped into 1" pieces 1/2 c. cornstarch 1/2 c. all-purpose flour kosher salt Freshly ground black pepper vegetable oil FOR THE SAUCE 1 tbsp. sesame oil 2 cloves garlic, minced 1 tsp. minced fresh ginger 1 tbsp. cornstarch 1/4 c. soy sauce 1/2 c. low-sodium chicken broth 2 tbsp. apple cider vinegar 1 tbsp. hoisin sauce 1 tbsp. honey 2 green onions, thinly sliced 1 tbsp. sesame seeds 1/3 c. mayonnaise sriracha 4 Hamburger buns Lettuce, for serving RECIPE PREPARATION In a medium bowl, combine chicken, cornstarch, flour, salt, and pepper. Toss until the chicken is evenly coated. In a large skillet over medium heat, add enough vegetable oil to coat the bottom of the skillet. When the oil is shimmering, add the chicken in a single layer. Cook until golden and cooked through, 8 to 10 minutes. Remove chicken, season with more salt and pepper and drain on paper towels. Add sesame oil to the skillet, then stir ...

INGREDIENTS 12 oz. package udon noodles 3 tbsp. smooth peanut butter 3 tbsp. soy sauce 2 tbsp. sesame oil 1 tbsp. honey 1 tbsp. lime juice 1 clove garlic, minced 2 c. Shredded chicken 2 c. broccoli florets, steamed 2 avocados, thinly sliced 2 green onions, thinly sliced 1 tsp. sesame seeds RECIPE PREPARATION In a large pot of salted boiling water, cook noodles according to package instructions. Drain noodles and rinse with cold water to cool. Return noodles to saucepan. Add peanut butter, soy sauce, sesame oil, honey, lime juice, and garlic. Stir until sauce is creamy and noodles are fully coated. If the sauce is too loose, turn heat to low and cook until the sauce has thickened, about 1 minute. Divide noodles between bowls. Top each serving with chicken, broccoli, avocado, and green onions. Garnish with sesame seeds and serve warm or at room temperature.

INGREDIENTS 2 large eggs, beaten 1/2 c. plus 1 tbsp. cornstarch, divided 1/4 c. all-purpose flour Kosher salt Freshly ground black pepper 2 lb. boneless skinless chicken breasts, cut into 1” pieces Canola oil 2 cloves garlic, minced 1/2 tsp. freshly minced ginger 1/2 tsp. crushed red pepper flakes 2/3 c. freshly squeezed orange juice 2 tbsp. low-sodium soy sauce 1 tbsp. apple cider vinegar 2 tbsp. sweet chili sauce 2 tbsp. hoisin sauce 1 tbsp. brown sugar Juice of 1/2 lemon 2 green onions, thinly sliced Cooked white rice, for serving RECIPE PREPARATION Set up a dredging station: In one bowl, add eggs, and in a second bowl, mix together ½ cup cornstarch and flour and season with salt and pepper. Coat chicken pieces in egg, then toss in cornstarch mixture, tapping off any excess.  In a large, deep skillet over medium-high heat, heat ¼'' oil. Fry chicken in batches until golden and crispy, 4 to 5 minutes. Drain on a paper towel-lined plate.  In a ...

INGREDIENTS 1 c. water 1 c. granulated sugar 1 c. walnuts 1 lb. shrimp, peeled and deveined Kosher salt Freshly ground black pepper 2 large eggs, beaten 1 c. cornstarch Vegetable oil for frying 1/4 c. mayonnaise 2 tbsp. honey 2 tbsp. heavy cream Cooked white rice, for serving Thinly sliced green onions, for garnish RECIPE PREPARATION In a small saucepan over medium heat, combine water and sugar and bring to a boil. Add walnuts and let boil for 2 minutes. Using a slotted spoon, remove walnuts and let cool on a small baking sheet.  Pat shrimp dry with paper towels and season lightly with salt and pepper. Place eggs in a shallow bowl and cornstarch in another shallow bowl. Dip shrimp in eggs, then in cornstarch coating well.  In a large skillet over medium heat, heat 1” of oil. Add shrimp in batches and fry until golden, 3 to 4 minutes. Remove with a slotted spoon and place on a paper towel-lined plate.  In a medium bowl, whisk together mayonnai...

INGREDIENTS 1/4 c. soy sauce, divided 1 tbsp. rice wine (or white wine) 3 tsp. cornstarch, divided 1 lb. chicken breast, chopped into 1" pieces 1/4 c. low-sodium chicken broth 2 tbsp. apple cider vinegar 1 tbsp. hoisin sauce 2 tsp. sesame oil 1 tsp. garlic chili paste 1 tbsp. vegetable oil 2 cloves garlic, minced 1 bell pepper, chopped 3 green onions, finely sliced 1/3 c. Chopped peanuts RECIPE PREPARATION In a medium bowl, combine 1 tablespoon soy sauce, rice wine, and 1 teaspoon cornstarch. Whisk until smooth then add the chicken and toss to coat. Marinate 15 minutes. Make the sauce: In a small bowl, whisk together the remaining 3 tablespoons soy sauce, remaining 2 teaspoons cornstarch, chicken broth, apple cider vinegar, hoisin sauce, sesame oil, and garlic chili paste. Whisk until evenly combined. In a large skillet over medium-high heat, heat vegetable oil. Add chicken and cook until golden and almost cooked through about 10 minutes. Remove from he...

INGREDIENTS 12 oz. refrigerated chow mein noodles or dry spaghetti 1 tbsp. sesame oil 1 lb. boneless skinless chicken thighs, cut into 1" pieces Kosher salt Freshly ground black pepper 1 clove garlic, minced 1 tsp. freshly grated ginger 1 carrot, grated 1/2 head small cabbage, shredded 1/4 c. low-sodium chicken broth 1/4 c. low-sodium soy sauce 2 tbsp. oyster sauce Thinly sliced green onions, for garnish Toasted sesame seeds, for garnish RECIPE PREPARATION Cook chow mein noodles according to package instructions and drain.  In a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper. Add chicken and cook until golden and crispy, 7 to 8 minutes. Move chicken to one side of the skillet, and to another side, add garlic, ginger, carrot, and cabbage and cook until tender, 3 minutes. Meanwhile, make the sauce: In a medium bowl, whisk together broth, soy sauce, and oyster sauce.  Pour sauce over the skillet and add cooked nood...

INGREDIENTS 2 tbsp. extra-virgin olive oil 3 chicken breasts (about 1 1/4 lb.) Kosher salt Freshly ground black pepper 2 tbsp. sesame oil, divided 1 medium onion, chopped 2 carrots, peeled and diced 3 cloves garlic, minced 1 tbsp. freshly minced ginger 4 c. cooked white rice (preferably leftover) 3/4 c. frozen peas 3 large eggs, beaten 3 tbsp. low-sodium soy sauce 2 green onions, thinly sliced RECIPE PREPARATION In a medium skillet over medium heat, heat olive oil. Season chicken with salt and pepper on both sides, then add to skillet, and cook until golden and no longer pink, 8 minutes per side. Remove from skillet and let rest 5 minutes, then cut into bite-sized pieces. To the same skillet, heat 1 tablespoon sesame oil. Add onion and carrots and cook until soft, 5 minutes, Add garlic and ginger and cook until fragrant, 1 minute more. Stir in rice and peas and cook until warmed through 2 minutes. Push rice to one side of the skillet and add remaining tables...

INGREDIENTS 3 tbsp. canola oil, divided 4 boneless, skinless chicken thighs, cut into 1" pieces 1" piece ginger, minced 1 large head broccoli, cut into small florets 1 red bell pepper, chopped 4 4-6 dried chilis 2 tbsp. sherry 1/4 c. low-sodium soy sauce 1 tsp. cornstarch 2 tsp. sambal oelek (Chilli and Pepper Paste) 1 tsp. sesame oil Rice, for serving RECIPE PREPARATION In a large skillet over medium heat, heat 2 tbsp canola oil. Add chicken and fry until cooked through, 7 minutes then remove from pan. Heat remaining canola oil in the same pan. Add ginger and cook until fragrant, 1 minute then add broccoli, bell pepper, and red chilis. Cook until vegetables are tender, 5 minutes.  In a small bowl combine sherry, soy sauce, cornstarch, sambal oelek, and sesame oil. Add to pan and simmer until sauce thickens, 3 minutes. Add chicken back to the pan and toss to coat. Serve over rice.

INGREDIENTS 1 pound skinless, boneless chicken breasts Salt 1/2 cup mayonnaise 2 Tbsp mustard 1 Tbsp cider vinegar 2 teaspoons paprika 1 teaspoon Cajun or Creole seasoning 1 teaspoon prepared horseradish 2 hard-boiled eggs, chopped 1/2 cup chopped celery 1/2 cup chopped green pepper 1/4 cup chopped green onion Tabasco or other hot sauce to taste RECIPE PREPARATION Poach the chicken: Set a 2-quart pot of well salted water over high heat. As the water heats to a boil, cut the chicken breasts into large (2 1/2-inch) chunks. When the water boils, add the chicken. Return to a simmer, then turn off the heat, and cover the pot. Let sit for 15 minutes (time it) or more while you prepare everything else. Make the dressing, mix in the eggs and vegetables: In a large bowl, mix the mayo, mustard, vinegar, paprika, Cajun seasoning and horseradish together. Mix in the eggs, celery, green pepper, green onion. Dice chicken, mix with salad: Using a slotted spoon, remove the...

INGREDIENTS 2 cups finely chopped, cooked chicken meat 1/4 cup dried cranberries, finely chopped 1 stalk celery, finely chopped 1 teaspoon lemon juice 1/4 cup mayonnaise 1-2 teaspoons dried tarragon (or 1-2 tablespoons fresh chopped tarragon) Salt and pepper to taste RECIPE PREPARATION Make the dressing: In a large bowl mix the mayonnaise, lemon juice, and tarragon. Add the remaining ingredients: Add the chicken, dried cranberries and celery. Add salt and pepper to taste. Serve with lettuce for a simple salad, in a tomato that has been cut open for a stuffed tomato, or with slices of bread for a chicken salad sandwich.

INGREDIENTS For the salad: 1 pound boneless, skinless (raw) chicken breasts, cut into 2 1/2-inch chunks (or 2 to 3 cups cooked chicken meat) 2 stalks celery, chopped 1/2 red bell pepper, seeded and chopped 4 to 6 green olives, pitted and minced 1/4 cup chopped red onion 1/2 to 1 whole apple, cored and chopped 1/3 head iceberg head lettuce, sliced and chopped For the dressing: 5 tablespoons mayonnaise 1 tablespoon plum preserves, or any sweet berry preserve (or a lesser amount of honey) 2 teaspoons fresh squeezed lemon juice Salt and pepper to taste RECIPE PREPARATION Poach the chicken (skip if using already cooked chicken): Bring a pot with 2 quarts of well salted water (1 tablespoon salt) to a boil. Add the chicken breast (cut into large chunks) and return the water to a simmer. Then turn off the heat, and cover the pot. Let the chicken sit for 15 minutes (time it) or more while you prepare everything else. Make the dressing: Prepare the chicken salad dressi...

INGREDIENTS 1 pound ground white meat chicken 2 cups coarse to fine fresh bread crumbs, divided (not canned) 1/2 cup low-fat milk 3 tablespoons grated sweet onion (or finely, finely minced) 1/4 teaspoon cayenne pepper 3/4 teaspoon coarse grained salt Cracked black pepper 1 teaspoon olive oil RECIPE PREPARATION Be sure to use ground white meat chicken. If you're buying your ground chicken from the grocery story, ring the bell and ask them if they've got what you're looking for or if they'll grind some chicken breast for you. You can also grind it yourself in a food processor. Remove all excess fat and cartilage from boneless, skinless chicken breast and tenders, cut into 1-inch cubes and pulse until coarsely chopped. Use fresh bread crumbs. It only takes a few extra minutes. Remove crusts from good bread or don't remove the crusts, tear into chunks and pulse in a mini chopper or food processor. Make a giant batch and freeze them so next time you c...

INGREDIENTS 400 ml rice bran oil, for frying 1 kg just-cooked peeled potato, cut into 1 cm cubes 7 large eggs 2 large chicken breasts ground turmeric, for dusting salt, to taste Curry paste 10 g candle nuts 20 g dried chillies, soaked in warm water for 30 minutes, then drained 7 long fresh red chillies 8 red bird’s eye chillies 30 g fresh galangal, peeled 20 g lemongrass, pale ends only 40 g onion 10 g fresh turmeric, peeled 30 g fresh ginger, peeled Short crust pastry 600 g(4 cups) plain flour, sifted ½ tsp salt 230 g butter, room temperature, chopped 1 egg, lightly beaten 200 ml chilled water, approximately RECIPE PREPARATION Resting time 30 minutes Chilling time 30 minutes To make the curry paste, blend all the ingredients in a food processor until a paste forms. Heat 2 tablespoons of rice bran oil in a large wok over low heat. Add the paste and cook, stirring occasionally, for 2 hours or until most of the moisture has evaporated and you have a ...

INGREDIENTS 2 litres water 7 spring onions stems 1 knob ginger 8 garlic cloves 2 chicken frames 1 cup(250 ml) light soy sauce 1 cup(250 ml) shaoxing wine 1 chicken maryland, bones removed 1 cup rice 4 long red chillies 2 birds eye chillies ½ lime, juiced pinch of sugar 1 bunch coriander 1 tbsp oil ¼ cup peanut oil cucumber slices, to serve RECIPE PREPARATION Place 2 litres water in a large saucepan. Add 3 spring onion stems, 2 thick ginger slices and 3 garlic cloves. Rub some of the salt into chicken frames, inside and out. Add to water. Bring to the boil, then simmer for 1 hour. Strain stock and divide evenly between two saucepans. Add soy sauce, shaoxing wine and ¼ cup salt to one pan of stock. Stir and bring to the boil. Add maryland. Simmer for 10 minutes, turn off heat off and let it cook with residual heat. Meanwhile, very finely chop 1 slice of ginger and 1 garlic clove. Add 1 tbsp oil to a hot wok (not too hot, or oil will burn). Add garli...

INGREDIENTS 1 tablespoon cooking oil 2 tablespoons red curry paste, or more to taste 1 ½ pounds thin chicken breasts, cut into 1-inch strips 1 (14 ounce) can unsweetened light coconut milk 1 tablespoon fish sauce, or more to taste 1 tablespoon palm sugar 1 cup sliced yellow onion 1 cup sliced red bell pepper 1 cup sliced yellow bell pepper 1 cup sliced orange bell pepper RECIPE PREPARATION Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add oil and red curry paste to the hot pot; saute for 30 seconds. Add chicken and mix well with curry paste. Pour in coconut milk. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Stir in fish sauce and palm sugar. Stir in onion an...

INGREDIENTS 2 large shallots, peeled and quartered 10 Thai bird's eye chile peppers, seeded and chopped 2 fresh jalapeno peppers, seeded and chopped ½ bunch fresh cilantro ½ bunch fresh basil 2 cloves garlic, peeled and halved 1 (1 1/2 inch) piece fresh ginger root, peeled and sliced 2 limes, zested and juiced 1 tablespoon lemon juice ½ teaspoon sesame oil 1 pinch freshly ground black pepper 2 tablespoons olive oil, or more as needed 2 boneless chicken breasts, cubed 1 (14 ounce) can coconut milk 1 cup chicken broth 2 kaffir lime leaves RECIPE PREPARATION Combine shallots, bird's eye chile peppers, jalapeno peppers, cilantro, basil, garlic, ginger, lime juice, lime zest, lime flesh, lemon juice, sesame oil, and pepper in a food processor. Process, adding enough olive oil to make a paste that is thick but not thick enough to form peaks when you stir it. Heat 1 teaspoon olive oil in a heavy saucepan over medium heat and fry curry paste, stirring ...

INGREDIENTS ¼ cup soy sauce ¼ cup fish sauce 1 ½ tablespoons hot pepper sauce 3 cloves garlic, minced 1 tablespoon minced fresh ginger root 1 skinless, boneless chicken breast halves - cut into thin strips 1/4 cup dry jasmine rice 3 tablespoons water 3/4 teaspoon sesame oil 1 tablespoon and 1/4 teaspoon brown sugar 1/4 small onion, quartered then sliced 3 tablespoons water 2-1/4 teaspoons creamy peanut butter 1/4 cup unsalted cashew nuts RECIPE PREPARATION In a resealable plastic bag, mix the soy sauce, fish sauce, hot pepper sauce, garlic, and ginger. Place the chicken in the bag, seal, and marinate at least 2 hours in the refrigerator. In a medium saucepan, bring the jasmine rice and 2 cups water to a boil. Reduce heat, cover, and simmer 20 minutes. Heat the sesame oil in a large skillet over medium heat. Stir in the brown sugar until dissolved. Stir in the onion, and cook about 5 minutes, until tender. Reserving the marinade mixture, place the chic...