INGREDIENTS:

• 2 tablespoons vegetable oil
• 1 pound boneless skinless chicken breast, cut into bite-sized pieces
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly cracked black pepper
• 2 teaspoons minced fresh garlic, divided
• 2 teaspoons minced fresh ginger, divided
• 1 cup chopped red bell pepper
• 1 cup chopped yellow bell pepper
• 1 cup sliced celery
• 3/4 cup Kung Pao Sauce
• 1/2 cup dry roasted peanuts, half crushed
• 2 sliced green onions

PROCEDURE:

1. Heat 1 tablespoon vegetable oil in large skillet over medium-high heat. Add chicken to skillet, season with salt and pepper and cook until no longer pink, about 4 minutes. Add 1 teaspoon fresh garlic and 1 teaspoon ginger during last 30 seconds of cooking. Transfer to a clean bowl.
2. Add the remaining tablespoon of oil and remaining garlic and ginger to skillet; cook 30 seconds. Add bell peppers and celery to skillet. Cook until lightly browned, about 3 minutes.
3. Add chicken back to skillet, leaving any accumulated liquid in bowl behind. Add Kung Pao sauce and peanuts to the skillet, cook until sauce is thickened, about 1 minute. Remove from heat, stir in green onions and serve.

INGREDIENTS:

• 1 whole chicken, cut into 8 to 10 pieces
• 2/3 cup vinegar
• 1/2 cup brown sugar
• 1/2 cup soy sauce
• 2 pieces bay leaf
• 1 tablespoon peppercorns, whole
• 1 1/2 tablespoons garlic, minced
• 2-3 cups water
• Salt and Pepper to taste

PROCEDURE:

1. Combine all ingredients except the water in a deep casserole. Marinate for 30 minutes to 1 hour.
2. Add water and mix thoroughly. Let mixture boil for 10 to 15 minutes. Remove the impurities that form  on the surface.
3. Simmer for 30 to 45 minutes more or until chicken is tender. Season to taste with salt and pepper. serve while hot !

INGREDIENTS:

• 2 pounds chicken thighs or drumsticks
• 1 tablespoon canola oil
• 3/4 cup white vinegar
• 3/4 cup soy sauce
• 8 cloves garlic crushed
• 2 chilies of jalapenos sliced (divided)
• 2 tablespoon brown sugar
• 1 teaspoon ground black pepper
• 2 bay leaves

PROCEDURE:

1. Heat oil in a large skillet over med-high heat. Season chicken with salt and pepper. Add the chicken and drumsticks skin side down to the pan and brown on both sides. Remove and place on a plate.
2. To the skillet, add the vinegar, soy sauce, garlic, half the chilies, black pepper, sugar, and bay leaves. Bring to a boil over med-high heat. Add the chicken, skin side up, reduce heat to low, cover, and let simmer for 30-35 minutes until cooked through and tender.
3. Remove chicken from pan onto a clean plate. Bring sauce to a boil over med-high heat and cook for about 5 minutes or until slightly thickened. (For a thicker sauce, mix together 1 1/2 teaspoon cornstarch with 1 1/2 teaspoons cold water. Pour into the boiled sauce and cook another 20-30 seconds until thickened.)
4. Remove the pan from the heat, discard bay leaves, and add the chicken back. Spoon sauce over the top of the chicken and garnish with remaining chilies. serve !

INGREDIENTS:

• 1/2 cup lemon juice
• 1/2 cup chicken stock
• 1/3 cup white sugar
• 1/2 table spoon cornstarch, dissolved in 1 tablespoon water
• salt and pepper to taste
• 1 kilo chicken, (use boneless chicken thighs), with skin left on, (season with salt and pepper)
• 1 table spoon soy sauce
• 1 table spoon sesame oil
• 2 medium egg, beaten
• 1 cup cornstarch
• oil, for deep frying
• lemon, (sliced), for garnish (optional)
• leeks,rice, (steamed), to serve for garnish (optional)

PROCEDURE:

1. Make the lemon glaze: Combine lemon juice, stock, and sugar in a small pan. Bring to a boil, stirring constantly until sugar dissolves.
2. Add dissolved cornstarch to the lemon mixture. Stir until the sauce turns thick and glossy. Season with salt and pepper. Set aside and keep warm.
3. Prepare the chicken: Season chicken thighs with salt and pepper. Add soy sauce and sesame oil; mix well.
4. Dip chicken thighs in the beaten eggs and dredge in cornstarch. Make sure all sides of the chicken are coated with cornstarch.
5. Heat oil in a deep pan. Deep-fry chicken thighs in batches until crispy and golden brown. Drain on paper towels to remove excess oil. serve !

INGREDIENTS:

• 8 boneless skinless chicken breast halves
• (8 ounces each)
• 8 thin slices deli ham
• 8 slices Swiss cheese
• 2 eggs
• 1 cup 2% milk
• 2 cups crushed cornflakes
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

PROCEDURE:

• Flatten chicken to 1/4-in. thickness. Top each with a slice of ham and cheese. Roll up and tuck in ends; secure with toothpicks.
• In a shallow bowl, whisk eggs and milk. In another shallow bowl, combine cornflakes and seasonings. Dip chicken in egg mixture, then roll in crumbs.
• Place on a greased baking sheet. Bake at 350° for 40-45 minutes or until chicken is no longer pink. Discard toothpicks.

INGREDIENTS:

• 1/4 cup oil
• 2 medium potatoes, peeled and quartered
• 2 large carrots, peeled and cubed
• 1/2 green bell pepper, cored, seeded and cut into cubes
• 1/2 red bell pepper, cored, seeded and cut into cubes
• 1 onion, peeled and cubed
• 3 cloves garlic, peeled and minced
• 1 thumb-size ginger, peeled and julienned
• 1 (3 pounds) bone-in chicken, cut into serving pieces
• 1 tablespoon fish sauce
• 1 cup coconut milk
• 1 cup water
• 2 tablespoons curry powder
• salt and pepper to taste

PROCEDURE:

1. In a wide pan over medium heat, heat oil. Add potatoes and cook for about 2 to 3 minutes or until lightly browned and tender. Remove from pan and drain on paper towels.
2.  Add carrots and cook for about 1 to 2 minutes. Remove from pan and drain on paper towels.
3. Remove excess oil from pan except for about 1 tablespoon. Add bell peppers and cook for about 30 to 40 seconds. Remove from pan and set aside. 
4. Add onions, garlic, and ginger and cook until softened. 
5. Add chicken and cook, stirring occasionally until lightly browned.
6.  Add fish sauce and continue to cook for about 1 minute.
7. Add coconut milk and water. Bring to a simmer, skimming any scum that may float on top.
8. Lower heat, cover, and simmer for about 20 to 30 minutes or until chicken is cooked.
9. Add potatoes and carrots and cook for about 3 to 5 minutes or until tender.
10. Add curry powder and stir to combine. Continue to cook for about 2 to 3 minutes or until sauce starts to thicken. 
11. Season with salt and pepper to taste. 
12. Add bell peppers and cook for about 1 minute or until tender yet crisp. Serve hot.

INGREDIENTS:

• 500 grams boneless and skinless chicken thighs or breast halves, cut into bite-sized pieces
• 1 Tablespoon ginger, (minced)
• 2 Tablespoon chinese cooking wine, (divided)
• 2 Teaspoon cornstarch
• 1/2 Teaspoon salt
• 2 Tablespoon oil
• 1 Tablespoon sambal sauce or sambal oelek
• 1 Tablespoon fish sauce
• 2 Teaspoon brown sugar
• 2 Cups red bell peppers (julienned)
• 2 Cup leeks,sliced,reserve 1 tablespoon for garnish
• cup of water as needed

PROCEDURE:
1. In a bowl, combine chicken, ginger, 1 tablespoon wine, cornstarch, and salt. Stir in 1 teaspoon oil.
2. In a small bowl, combine sambal oelek, fish sauce, brown sugar, remaining 1 tablespoon wine, and 2 tablespoons water.
3. Heat a wok over high heat. Add 1 tablespoon oil. Add chicken and spread evenly. Cook for 1 minute letting the chicken begin to sear. Stir fry for a minute until the chicken is no longer pink but not overcooked.
4. Swirl in remaining oil. Add peppers and leeks, stir fry until the leeks are bright green. Pour in the sauce and stir fry for 1 to 2 minutes. Garnish with chopped leeks. Serve.

INGREDIENTS:

• 1 lb Chicken cut into serving pieces
• 1 tbsp Soy sauce
• 1 can Pineapple tidbits small size
• 1 pc Onion small, cubed
• 2 cloves Garlic minced
• 1/2 tsp Black Pepper
• 1 tbsp Brown Sugar
• 2 tbsp Cooking Oil
• 1/2 cup Water

PROCEDURE:

• Combine chicken, pineapple juice from the pineapple tidbits can, soy sauce, and black pepper in a bowl. Cover and refrigerate for 30 minutes.
• Heat oil in a cooking pot. Fry the chicken for 2 to 3 minutes per side or until light brown. Remove from the pot then set aside.Note: Remove some oil on the pan.
• On the same pan, saute garlic and onion until brown.
• Add the chicken and pour-in the marinade. Let it boil while covered. Cook in low heat for 30 to 35 minutes. Note: add water as needed.
• Add sugar and cook for another 3-5 minutes. Then put-in the tidbits on top.
• Serve while hot!

INGREDIENTS:

• 1 1/2 tablespoons oil
• 1 pound chicken breast (thinly sliced)
• 2 heads broccoli, florets removed (7 cups/465 grams)
• 1/2 cup chicken broth
• 1/2 cup coconut aminos
• 3 tablespoons lime juice
• 1 tablespoon sesame oil
• 3 cloves garlic, minced
• 1 inch fresh ginger, minced
• 1/2 teaspoon red pepper flakes
• salt and pepper, to taste

PROCEDURE:

• In a small saucepan , make the sauce by combining the broth, coconut aminos, lime juice, sesame oil, garlic, ginger, red pepper flakes, and pepper. Bring to a simmer over medium-low heat and let simmer for 20 minutes. Make sure to stir often and watch so it doesn’t boil. After about 20 minutes, sauce should be thickened and reduced by 2/3 and coat the back of a spoon. Remove from heat and let cool for a minute.
• When the sauce has about 7-8 minutes left, make the chicken and broccoli. Season the sliced chicken with salt and pepper. Heat a large sauté pan over medium heat, add oil, and let it get hot. Add slices of chicken, without overcrowding, and cook 30-60 seconds per side (depending on how thick you sliced it). Remove from pan and repeat with remaining chicken (I had to do this in 3 batches).
• Leave the chicken juices in the pan and add broccoli. Cook for 3-5 minutes until tender. If needed, add a splash of broth to help stem it some. Add back in the chicken to the pan and mix to combine. Be careful not to add the chicken juices as this will thin out the sauce.
• Add in the sauce and mix well until combined and everything is nicely coated. Top with sesame seeds and green onion and serve with your sides of choice!