Chicken Salpicao Noodle Stir-Fry

Ingredients

  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Maggi Original Seasoning
  • 600g chicken thigh fillets, cut into 2-3cm pieces
  • 200g dried rice stick noodles
  • 2 tablespoons olive oil
  • 1 garlic bulb, cloves peeled, very thinly sliced
  • 2 teaspoons butter
  • 1 tablespoon brown sugar
  • 2 green shallots, trimmed, finely sliced

Chicken and Rice Casserole

Ingredients

  • Extra-virgin olive oil, for baking dish
  • 2 c. white rice
  • 1 large onion, chopped
  • 2 c. low-sodium chicken broth
  • 2 (10.5-oz.) cans cream of mushroom soup
  • Kosher salt
  • Freshly ground black pepper
  • 3 large bone-in, skin-on chicken thighs
  • 2 tbsp. butter, melted
  • 2 tsp. fresh thyme
  • 1 clove garlic, finely minced
  • 1 tbsp. Freshly chopped parsley, for garnish

Directions

  1. Preheat oven to 350° and grease a 9″-x-13″ baking dish with oil. Add rice, onion, broth, and soup and stir until combined. Season with salt and pepper.
  2. Place chicken thighs in rice mixture and brush with melted butter. Sprinkle with thyme and garlic and season with salt and pepper.
  3. Cover dish with foil and bake for 1 hour. Uncover and bake 30 minutes more, until rice is cooked and chicken is golden
  4. Garnish with parsley before serving.

Pineapple Chicken

Ingredients

  • 1 tbsp. vegetable oil
  • 1 lb. boneless skinless chicken thighs, cut into 1″ pieces
  • Kosher salt
  • Freshly ground black pepper
  • 1 red bell pepper, chopped
  • 3/4 c. canned pineapple juice
  • 1/4 c. low-sodium soy sauce
  • 1/4 c. brown sugar
  • 2 tbsp. hoisin sauce
  • 2 cloves garlic, minced
  • 1/2 jalapeño, minced (seeded if desired)
  • 2 tsp. cornstarch
  • 1 c. pineapple chunks
  • 1/4 c. cashews
  • Sliced green onions, for serving
  • Cooked white rice, for serving
  • Lime wedges, for serving

Directions

  1. In a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook, turning occasionally, until golden, 5 minutes. Stir in bell pepper and cook until just tender, 3 minutes more.
  2. Meanwhile, in a small saucepan, combine pineapple juice, soy sauce, brown sugar, hoisin sauce, garlic, and jalapeño and bring to a simmer. Make a slurry: In a small bowl whisk together 2 tsp. water and cornstarch until combined, then whisk into saucepan. Cook until thickened, about 5 minutes.
  3. Pour sauce over chicken and let simmer 3 minutes. Stir in pineapple and cashews.
    Garnish with green onions and serve with rice and lime.

Slow Cooker Chicken Thighs

Ingredients

  • 1 tbsp. extra-virgin olive oil
  • 6 bone-in or boneless chicken thighs
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 c. low-sodium soy sauce
  • 1/2 c. ketchup
  • 1/4 c. honey
  • 3 cloves garlic, minced
  • 1/2 oz. freshly minced ginger
  • 2 tbsp. Sriracha
  • Juice of 1 lime
  • Cooked rice, for serving

Directions

  1. In a large skillet over medium-high heat, heat oil.
  2. Season chicken thighs with salt and pepper and sear until golden, 3 minutes per side. Transfer to slow cooker.
  3. In a small bowl, whisk together soy sauce, ketchup, honey, garlic, ginger, Sriracha, and lime juice. Pour sauce over chicken and toss until coated.
  4. Cover and cook until no longer pink, on low for 6 hours or high for 2 hours.
    Serve over rice.

Sticky Chicken Noodle Salad

Ingredients

  • 160ml (2/3 cup) light soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 teaspoons finely grated ginger
  • 1 garlic clove, finely grated
  • 55g (1/4 cup) caster sugar
  • 1 tablespoon peanut oil
  • 600g chicken thigh fillets, excess fat trimmed, cut into 4cm pieces
  • 1 teaspoon dark soy sauce
  • 1 teaspoon sesame seeds
  • 270g pkt dried ramen noodles
  • 150g snow peas, trimmed, thinly sliced lengthways
  • 1 carrot, peeled, shredded
  • Fresh coriander sprigs, to serve
  • Sliced fresh red chilli, to serve (optional)
  • Lime wedges, to serve (optional)

Directions

  1. Combine the light soy sauce, vinegar, ginger, garlic and 1 tablespoon sugar in a jug. Whisk well to dissolve the sugar. Set aside.
  2. Heat 2 teaspoons oil in a large wok until smoking. Add the half the chicken and stir-fry for 5 minutes or until golden. Use tongs to transfer the chicken to a plate. Repeat with the remaining chicken. Return the chicken to the pan along with half the soy sauce mixture and the remaining 2 tablespoons sugar. Cook, stirring often, for 8-10 minutes or until the sauce has reduced and the chicken is golden and sticky. Add the dark soy sauce and toss to combine. Sprinkle with half the sesame seeds.
  3. Meanwhile, cook the noodles following the packet directions. Drain. Transfer to a bowl. Steam the snow peas until bright green and tender-crisp. Add the remaining 2 teaspoons oil to the remaining soy sauce mixture and stir to combine.
  4. Divide the noodles among bowls. Top with the chicken. Drizzle with the remaining soy sauce mixture and sprinkle with remaining sesame seeds. Top with the snow peas and carrot. Scatter over the coriander and chilli. Serve with lime wedges, if you like.
    HIDE FULL METHOD

Hunan Chicken

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
  • 1 tsp. sesame oil
  • Rice, for serving

Directions

  1. 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.
  2. Heat remaining canola oil in 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.
  3. 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 pan and toss to coat. Serve over rice.

Balsamic Glazed Chicken

Ingredients

  • 1/2 c. balsamic vinegar
  • 2 tbsp. honey
  • 1 1/2 tbsp. whole-grain mustard
  • 3 cloves garlic, minced
  • Kosher salt
  • Freshly ground black pepper
  • 4 bone-in, skin-on chicken thighs
  • 2 c. baby red potatoes, halved (quartered if large)
  • 2 tbsp. sprigs fresh rosemary, plus 1 tbsp. chopped
  • 2 tbsp. extra-virgin olive oil, divided