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16,814 of 100,000 recipes + 2,030 desserts. Every recipe on this site is a hand-built original. Desserts ride on top and never count toward the 100,000 — that total is recipes only.
Homemade dumplings filled with ground chicken, shredded carrot and cabbage, garlic and hoisin, pan-fried until golden on both sides and served with soy sauce for dipping.
Asian American, ChineseAppetizer, Dinner20 minServes 8185 kcalDairy-freeDiabeticLow-SodiumRenal
A dry, fiery chicken stir-fry built on red curry paste, with string beans, eggplant, baby corn and bell pepper and a handful of Thai basil at the end. There is no coconut milk to soften it, so the heat stays front and center. Chicken is the protein used here; pork, vegetables or tofu are equally suitable.
Made here with chicken, this dry curry stir-fry works red curry paste with coriander and cumin, then tosses it with string beans and bell pepper and finishes with kaffir lime. With no coconut milk to soften it, the heat is direct and intense.
Golden chicken thighs folded into a creamy mushroom sauce with sour cream and Dijon mustard. It is served over pasta or egg noodles for a fast take on stroganoff.
Ground chicken cooked with taco seasoning over romaine, corn, black beans and tomatoes, dressed with a blended avocado, lime and yogurt dressing and finished with cotija.
Oita-style chicken tempura: ginger and soy-seasoned chicken strips in a light egg batter, fried crisp and golden. The meat stays juicy inside the fluffy coating.
Pan-seared boneless chicken thighs glazed in a glossy four-ingredient teriyaki sauce of soy, mirin, sake and sugar. The chicken is sliced and drizzled with the reduced sauce to serve.
A no-cook spiced chicken mix of yoghurt, mayonnaise, garam masala and turmeric with red pepper and stem ginger. It fills sourdough sandwiches or tops a green salad, finished with coriander and optional Bombay mix.
A fast skillet of ramen noodles tossed with caramelised chicken thigh pieces, carrot, capsicum and cabbage in a dark soy and oyster sauce. Green onion is scattered over to serve.
Flour-dusted chicken breast steaks seared in butter and finished in a creamy mushroom sauce with white wine and parmesan. Chives are scattered over the finished dish.
Seared chicken in a creamy sun dried tomato sauce with white wine, parmesan, Dijon mustard and basil. The whole dish cooks in about twenty minutes in one skillet.
Pounded chicken breasts topped with a brown mushroom gravy made in the same skillet with butter, garlic and beef broth. Thyme or parsley finishes the plates.
Chicken thigh pieces, shiitake mushrooms, bell pepper and cabbage stir-fried with yakisoba noodles in an oyster sauce, soy, mirin and ketchup sauce. Sliced scallion greens finish the wok.
Main course20 min4 servings100 kcalDairy-freeEgg-freeDiabeticLow Fat / Low Cholesterol
Chickpea and carrot patties seasoned with cumin and coriander, bound with a flax egg and chickpea flour, pan-fried golden and served with a dairy-free yogurt, cucumber, dill and mint tzatziki.
A chaat-style sandwich filling of roughly mashed chickpeas with onion, tomato, gherkins, chaat masala and green chutney, layered with tamarind chutney and crunchy Bombay mix on chutney-buttered bread.
A shawarma-spiced soup of lamb mince and chickpeas with carrots, crushed tomato and spinach in chicken broth. Bowls are finished with a dollop of yoghurt and fresh coriander.
Crisp skillet chickpeas in taco seasoning served in flour tortillas with avocado, tomato, red onion, jalapeño, cilantro, Cotija and a creamy cilantro ranch drizzle.
Cherry tomatoes blistered in olive oil, then chickpeas in their bean stock with harissa simmered down into a stew. It is served with a herby yoghurt of dill, capers and lemon, plus warm flatbreads and cous cous.
Chickpeas simmered in coconut milk with tomato paste, garam masala, paprika and turmeric, with onion, bell pepper and green onions. Cilantro is stirred in at the end and the dish is served with chapati or other flatbread.
Main course30 min4 servings231 kcalEgg-freeDiabeticLow-SodiumRenal
Chikuwa fish cake pieces in a mayonnaise batter flecked with aonori seaweed, fried briefly until crisp outside and soft inside. Lemon wedges are served alongside.