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Using a cast iron skillet means these blackened ranch chicken thighs take only a few minutes to cook. Great for a weeknight dinner or whenever you need quick protein.
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This recipes lets you have crispy chicken without all the hot oil.
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Here's an easy way to get low-fat protein (in the chicken breast) and lots of vitamins (in the scallions, peppers and pineapple). Plus, the dab of fresh ginger soothes stomachs and fights inflammation and blood clots.
cooking.nytimes.com
No need for a wok here You can use a flat-bottomed skillet or sauté pan instead, the bigger the better You want as much surface area as possible to get as hot as possible, so preheat the pan for at least five minutes before adding the oil
cooking.nytimes.com
Chicken thighs are cooked in two stages in this recipe, which was designed to be made outdoors on a propane burner First, you fry the chicken to render the fat from the skin and get it beautifully browned Then you put it in a low oven to finish cooking it all the way through
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Sweet, spicy, crispy chicken wings with a Korean flair. The flavor combination reminds me of bulgogi but with chicken instead of beef.
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Pan-fried chicken breast medallions get a light, fresh lemon-butter sauce with capers and parsley.
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This dish combines the nutty flavor of brown rice with the fresh taste of bell peppers, baby peas, and other vegetables.
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Lightly breaded and pan-fried chicken breasts make a quick and easy main dish any night of the week.
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The healthiest fried rice there ever was.
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This quick and easy recipe makes an awesome crunchy baked chicken that goes with any side dish.
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Fresh sugar snap peas are stir-fried with garlic and soy sauce to create this quick and easy side dish that the whole family will enjoy.