Type what you have

Ingredients

• ✓ chicken stock
• olive oil
• baby bok choy
• soy sauce

Instructions

1. 1 Heat oil in a skillet over medium-high heat until hot, but not smoking. Add bok choy; cook, flipping once, until just golden, about 2 minutes.
2. 2 Add stock and soy sauce to the skillet. Cover the skillet, reduce heat to medium, and simmer until bok choy is tender, about 5 minutes. Transfer bok choy to a serving platter; reserve liquid in the skillet.
3. 3 Cook liquid over medium-high heat until reduced by half, 1 to 2 minutes; pour over bok choy to serve.

By Di

Ingredients

• ✓ chicken stock
• chicken breast
• salt
• black pepper
• all-purpose flour
• peanut oil
• garlic
• cooking wine
• soy sauce

Instructions

1. 1 Season chicken with salt and black pepper. Toss with flour until coated.
2. 2 Heat peanut oil in a wok or large skillet over high heat until it begins to smoke. Add chicken, and stir fry until the pieces are lightly browned on the outside, 3 to 5 minutes. Turn heat to medium and stir in whole garlic cloves; continue stir frying for 5 minutes.
3. 3 Turn heat to low, and add Shao-Hsing wine, soy sauce, and chicken stock. Cover, and simmer for 20 minutes until the chicken is tender. Remove garlic cloves before serving.

By Steve Bowden

Ingredients

• ✓ chicken stock
• jasmine rice
• water
• butter
• vegetable oil
• egg
• sesame seed
• soy sauce
• salt
• black pepper

Instructions

1. 1 Place rice, chicken stock, and water in a medium saucepan; bring to a boil. Reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, 15 to 20 minutes. Off heat, stir in 2 tablespoons butter and cool to room temperature, about 30 minutes.
2. 2 Heat oil in a skillet over medium heat. Add beaten eggs and cook, stirring often to scramble eggs, breaking chunks of eggs into small bits with a spatula.
3. 3 Place cooked rice in a large bowl; add scrambled eggs and toss until well combined.
4. 4 Melt remaining 2 tablespoons butter in a large skillet over medium-high heat; add rice mixture, sesame seeds, soy sauce, salt, and black pepper. Cook, stirring often, for 8 minutes. Taste; season with butter or soy sauce as desired.

By BetterCookingForSingleFathers

Ingredients

• ✓ chicken stock
• cornstarch
• soy sauce
• sesame oil
• vegetable oil
• shrimp
• vegetable
• ginger
• garlic powder
• rice

Instructions

1. 1 Stir the cornstarch, stock, soy sauce and sesame oil in a small bowl until the mixture is smooth.
2. 2 Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Add the shrimp and stir-fry until they're cooked through. Remove the shrimp from the skillet.
3. 3 Heat the remaining vegetable oil in the skillet. Add the vegetables, ginger and garlic powder and stir-fry until the vegetables are tender-crisp.
4. 4 Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the shrimp to the skillet and cook until the mixture is hot and bubbling. Serve over the rice.

By Campbell's Kitchen

Ingredients

• ✓ chicken stock
• ginger root
• chili powder
• garlic
• chicken breast
• bok choy
• shiitake mushroom
• udon noodle
• mung bean sprout
• green onion
• onion
• cilantro

Instructions

1. 1 Gather the ingredients.
2. 2 Bring chicken stock, ginger, chili powder, and garlic to a boil in a pot over medium-high heat.
3. 3 Add chicken, bok choy, and mushrooms; reduce heat and simmer lightly for 3 minutes.
4. 4 Add noodles and cook for 4 minutes.
5. 5 Ladle soup mixture into bowls. Garnish with bean sprouts, green onion, dried onion, and cilantro.

By Erin

Ingredients

• ✓ chicken stock
• pineapple
• brown sugar
• soy sauce
• cider vinegar
• ginger
• garlic powder
• black pepper
• chicken thigh
• cornstarch
• water

Instructions

1. 1 Combine pineapple, chicken stock, brown sugar, soy sauce, cider vinegar, ginger, garlic powder, and black pepper in a bowl; stir until brown sugar is dissolved. Place chicken thighs in a pressure cooker; gently stir in pineapple mixture to coat.
2. 2 Close cooker securely and place pressure regulator over vent according to the manufacturer's instructions. Bring the pressure cooker up to high pressure over high heat, (steam will escape in a steady flow and make a whistling sound), then reduce the heat to low until regulator is gently rocking, maintaining high pressure. Cook for 20 minutes.
3. 3 Stir cornstarch into cold water; set aside.
4. 4 Release pressure using the quick-release method according to the manufacturer's instructions. Unlock and remove the lid. Transfer chicken to a serving dish using a slotted spoon; cover with aluminum foil and set aside. Whisk cornstarch mixture into sauce, bring to a boil, and cook, stirring frequently, until sauce has thickened, about 3 minutes. Serve chicken topped with teriyaki sauce.

By LESLIESAMI

Ingredients

• ✓ chicken stock
• cilantro
• orange juice
• brown sugar
• soy sauce
• peanut butter
• garlic
• ginger root
• red pepper flake
• pork tenderloin

Instructions

1. 1 Whisk cilantro, orange juice, brown sugar, soy sauce, peanut butter, garlic, ginger, and red pepper flakes together in a medium bowl until well combined.
2. 2 Place pork tenderloins into a glass baking dish; pour orange juice mixture over the top. Marinate in the refrigerator for at least 1 hour or up to 8 hours or overnight.
3. 3 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
4. 4 Transfer pork tenderloins to the prepared baking sheet, reserving marinade.
5. 5 Cook in the preheated oven until pork is no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
6. 6 While the pork is cooking, combine reserved marinade and chicken stock in a medium saucepan. Bring to a boil. Allow to boil for 2 minutes, then reduce the heat to low and simmer for 5 to 7 minutes. Remove from the heat and keep warm.
7. 7 Cut tenderloins into 1/4-inch slices and arrange on a serving platter. Spoon sauce over sliced pork to serve.

By Adrienne Lane

Ingredients

• ✓ chicken stock
• mango nectar
• cornstarch
• soy sauce
• olive oil
• chicken breast
• onion
• garlic
• red bell pepper
• green bell pepper
• mango
• rice

Instructions

1. 1 Whisk mango nectar, chicken stock, cornstarch, and soy sauce together in a bowl until well combined; set sauce aside.
2. 2 Heat oil in a large pan or wok over medium-high heat. Add chicken, onion, and garlic and fry until onion is soft and chicken is no longer pink in the center and the juices run clear, 3 to 5 minutes.
3. 3 Add bell peppers to the pan and toss gently. Cover and steam until softened but still firm, about 3 minutes. Add mangos; cook until heated through, about 1 minute.
4. 4 Give reserved sauce another quick whisk and stir gently into the pan. Cook until sauce is thick, 1 to 2 minutes; peppers and mangos should still be firm, not mushy!
5. 5 Remove from heat and serve with rice.

By Salt-n-Light

Ingredients

• ✓ chicken stock
• galangal
• makrut lime leaf
• lemongrass
• chile paste
• fish sauce
• lime juice
• shallot
• tomato
• button mushroom
• bok choy
• carrot
• cilantro
• green onion

Instructions

1. 1 Bring chicken stock, galangal, lime leaves, lemon grass, and hot chile paste to a boil in a large pot. Stir in fish sauce, lime juice, shallots, tomato, mushrooms, bok choy, and carrot. Reduce heat to medium-low, and simmer until the vegetables are tender, about 25 minutes. Garnish with cilantro and green onion before serving.

By trooworld

Ingredients

• ✓ chicken stock
• duck breast
• salt
• cayenne pepper
• black pepper
• honey
• soy sauce
• rice wine
• ginger
• tomato sauce
• chili powder
• lime juice

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Use a sharp knife to score across the duck breasts 4 times through the skin and fat but just barely to the meat. Rub the skin with salt, cayenne, and black pepper.
3. 3 Preheat an ovenproof skillet over medium-high heat. Lay the breasts in the skillet skin-side down and fry until the skin is brown and crisp, about 5 minutes. Use a spoon to carefully discard any excess fat from the bottom of the skillet. Turn the breasts over and cook for 1 minute.
4. 4 Place the skillet into the preheated oven and roast until the internal temperature of the thickest part of the breasts reach 160 degrees F (71 degrees C) for well done, or the breasts reach desired doneness.
5. 5 Remove the duck breasts from the skillet and cover with foil. Set aside to rest. Pour off excess fat from the skillet. Place the stock, honey, soy sauce, rice wine, ginger, tomato sauce, chili powder, and lime juice in the skillet. Whisk the sauce over high heat, bring to a boil and cook until the sauce thickens, about 2 minutes. Slice the duck breasts thinly, arrange on serving plates, and pour the sauce over the top.

By Ollie Martin

Ingredients

• ✓ chicken stock
• sesame oil
• ground pork
• black pepper
• cornstarch
• salt
• green bean
• soy sauce
• worcestershire sauce
• chile-garlic sauce
• rice vinegar
• garlic
• sugar

Instructions

1. 1 Heat sesame oil in a large skillet over medium heat.
2. 2 Combine pork, 1 teaspoon black pepper, cornstarch, and salt in a bowl. Add to hot oil and fry until browned, about 3 minutes. Add green beans.
3. 3 Combine chicken stock, soy sauce, Worcestershire sauce, chile-garlic sauce, vinegar, garlic, and sugar in a bowl and whisk together. Add to pork and green bean mixture. Bring to a boil. Cook until slightly thickened, about 3 minutes. Reduce heat and simmer until green beans are tender, about 5 minutes more.

By mihartm

Ingredients

• ✓ chicken stock
• egg noodle
• bean sprout
• canola oil
• chicken breast
• celery
• green onion
• garlic
• xo sauce
• oyster mushroom
• soy sauce
• oyster sauce
• brown sugar

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water, stirring occasionally, until noodles just start to soften, 3 to 5 minutes. Drain.
2. 2 Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add bean sprouts and cook, uncovered, until stems start to become translucent, 2 to 3 minutes. Drain in a colander and immediately immerse in the ice water for several minutes to stop the cooking process. Drain.
3. 3 Heat oil in a wok over medium-high heat until starting to smoke. Add chicken, celery, green onions, garlic, and XO sauce. Stir-fry for 2 minutes. Add mushrooms and cook until slightly browned, 3 to 4 minutes. Add the cooked noodles, cooked bean sprouts, soy sauce, oyster sauce, and brown sugar. Cook for 3 to 5 minutes. Add chicken stock; reduce heat to low. Cover and simmer until noodles are tender yet firm to the bite, 2 to 3 minutes. more.

By AvelaineS

Ingredients

• ✓ chicken stock
• chicken thigh
• garlic
• ginger
• turmeric
• salt
• vegetable oil
• yellow onion
• tomato
• shrimp paste
• tamarind paste
• chile powder
• sugar
• young green jackfruit
• curry powder

Instructions

1. 1 Mix chicken, garlic, ginger, turmeric, and salt together in a large bowl. Cover with plastic wrap and place in the refrigerator to marinate, about 30 minutes.
2. 2 Heat vegetable oil in a wok or large pot over medium-high heat. Add onion; cook and stir until browned, 2 to 3 minutes. Add tomato, shrimp paste, tamarind paste, and chile powder; mix until flavors combine, about 1 minute. Stir in chicken with marinade. Cook until chicken is browned on both sides, about 5 minutes.
3. 3 Stir chicken stock and sugar into the wok. Cover and simmer for 15 minutes. Add jackfruit; simmer until tender, about 15 minutes. Stir in curry powder. Continue simmering until the internal temperature of the chicken registers 165 degrees F (74 degrees C) on an instant-read thermometer, about 5 minutes more.

By Brittney Tun

Ingredients

• ✓ chicken stock
• vegetable oil
• vegetable oil
• garlic
• glutinous white rice
• jasmine rice
• red onion
• ginger root
• chicken breast
• salt
• pepper
• fish sauce
• egg
• green onion

Instructions

1. 1 Heat 2 1/2 tablespoons vegetable oil in a skillet over medium heat; add 1 1/2 tablespoons garlic and cook until golden brown, about 3 minutes.
2. 2 Wash glutinous rice and jasmine rice in a bowl; rinse with water.
3. 3 Heat remaining 2 1/2 tablespoons vegetable oil in a large saucepan; cook red onion, ginger, and 1 1/2 tablespoons garlic until aromatic, about 3 minutes. Add chicken and cook until brown, about 15 minutes. Stir in rice; cook 1 minute more. Season with salt and pepper. Pour in chicken stock. Bring to a boil; reduce heat and let simmer, stirring occasionally, about 5 minutes. Add more chicken stock if desired. Remove from heat.
4. 4 Mix in fish sauce. Top with eggs, green onion, and remaining toasted garlic.

By Ako Si Kix

Ingredients

• ✓ chicken stock
• ginger powder
• garlic powder
• onion powder
• white pepper
• salt
• pork shoulder
• olive oil
• butter
• rice vinegar
• oyster sauce
• worcestershire sauce
• cornstarch
• sugar
• chile paste
• scallion

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Whisk ginger powder, garlic powder, onion powder, white pepper, and salt together in a bowl until dry rub is evenly mixed. Measure 1 tablespoon dry rub and set aside.
3. 3 Generously apply remaining dry rub to pork shoulder.
4. 4 Heat olive oil and butter together in a heavy cast-iron skillet over medium-high heat. Cook pork shoulder in hot butter-oil mixture until browned on all sides, 1 to 2 minutes per side.
5. 5 Place skillet and pork shoulder in the preheated oven and cook until pork is cooked through, 1 to 2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer pork shoulder to a serving platter.
6. 6 Pour vinegar into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon until liquid is evaporated, 1 to 2 minutes. Add the reserved 1 tablespoon dry rub, oyster sauce, and Worcestershire sauce to skillet; bring to a boil. Reduce heat and simmer; stir in 1 cup chicken stock and simmer.
7. 7 Whisk remaining 1 cup chicken stock and cornstarch together in a bowl until smooth; stir into simmering chicken stock mixture until sauce is thickened, 1 to 2 minutes. Stir sugar and chile paste into sauce and simmer until sugar is dissolved, about 1 minute. Pour sauce over roast and garnish with scallions.

By Buon Appetito

Ingredients

• ✓ chicken stock
• flank steak
• cornstarch
• chili oil
• hoisin sauce
• oyster sauce
• sherry
• sugar
• soy sauce
• red pepper flakes
• peanut oil
• garlic
• swiss chard
• green onion
• salt
• black pepper

Instructions

1. 1 Spread the flank steak out flat, cover with plastic wrap, and place in the freezer until partially frozen, 20 to 30 minutes.
2. 2 Remove beef from the freezer and slice across the grain into very thin slices.
3. 3 Whisk the chicken stock and cornstarch in a freezer-safe bowl until smooth; whisk in the hot chili oil, hoisin sauce, oyster sauce, sherry, sugar, soy sauce, and crushed red pepper flakes. Place the beef into the sauce, stir to coat well. Cover and freeze until frozen, about 1 hour.
4. 4 Remove from the freezer and allow to defrost, about 30 minutes.
5. 5 Heat a wok over high heat until very hot, and pour in the peanut oil. Immediately add garlic, cook and stir in the hot oil until fragrant, about 15 seconds. Mix in the Swiss chard and green onions; cook and stir the vegetables until they turn bright green, about 3 minutes, and then remove from the wok.
6. 6 Pour the defrosted beef mixture into the hot wok; cook and stir until the meat browns and the sauce forms a glaze, 3 to 5 minutes. Return the cooked vegetables to the wok, sprinkle with salt and pepper, mix to combine well; serve hot.

By CHEFANDERSEN

Ingredients

• ✓ chicken stock
• cilantro
• red bell pepper
• snow pea
• ramen noodle
• basil
• brown sugar
• fish sauce
• soy sauce
• green curry paste
• coconut milk
• rotisserie chicken
• lime
• ginger
• garlic
• jalapeno pepper
• vegetable oil

Instructions

1. 1 Heat oil in a large pot over medium heat. Add jalapeño, garlic, ginger, and lime zest; cook and stir for 1 minute. Add shredded chicken and stir until well blended, about 30 more seconds.
2. 2 Add coconut milk, chicken stock, curry paste, soy sauce, fish sauce, brown sugar, and basil; stir well. Bring to a simmer, stirring occasionally.
3. 3 Add ramen noodles, snow peas, and bell pepper; cook until noodles are al dente and the vegetables are crisp-tender, 3 to 5 minutes.
4. 4 Serve hot garnished with cilantro.

By fabeveryday

Ingredients

• ✓ chicken stock
• salt
• soy sauce
• lemon juice
• lime juice
• curry powder
• brown sugar
• peanut butter
• coconut milk
• wooden skewer
• chicken breast
• black pepper
• salt
• curry powder
• brown sugar
• garlic
• coconut milk

Instructions

1. 1 To make the marinade: Whisk coconut milk, garlic, brown sugar, curry powder, salt, and pepper together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 2 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Remove chicken from marinade and shake off excess. Thread marinated chicken onto skewers; discard remaining marinade.
4. 4 To make the peanut sauce: Whisk coconut milk, chicken stock, peanut butter, brown sugar, and curry powder together in a saucepan over medium-high heat until simmering. Reduce the heat and simmer, whisking constantly, until smooth and thickened, about 5 minutes. Remove from the heat and stir in lime juice, soy sauce, and salt.
5. 5 While the sauce is coming to a simmer, cook chicken skewers on the preheated grill until no longer pink in the center and the juices run clear, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
6. 6 Serve skewers with warm peanut sauce.

By Shannon

Ingredients

• ✓ chicken stock
• baby spinach
• green onion
• bean sprout
• shrimp
• garlic
• ginger
• celery
• onion
• carrot
• canola oil
• black pepper
• brown sugar
• sesame oil
• soy sauce
• oyster sauce
• sherry
• chow mein noodle

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rapid boil. Cook noodles at a boil until tender yet firm to the bite, 3 to 5 minutes. Drain, rinse, and set aside.
2. 2 Meanwhile, whisk together chicken stock, sherry, oyster sauce, soy sauce, sesame oil, brown sugar, and pepper in a small bowl.
3. 3 Heat a large 12-inch cast iron skillet or wok over medium-high heat until hot. Add canola oil and swirl to coat the bottom of the pan; heat until it just begins to smoke. Add carrots, onion, celery, ginger, and garlic to hot oil and cook, stirring constantly, just until vegetables begin to soften, about 1 minute. Add shrimp and cook, stirring constantly, until almost done, about 2 minutes. Push vegetables and shrimp to one side of the pan and add chicken stock mixture; stir constantly until sauce is hot.
4. 4 Add noodles and stir well to mix with sauce and vegetables (using a metal spatula and chopping noodles slightly helps to mix this together.) Cook, stirring constantly, until the noodles have absorbed the sauce, about 2 minutes. Stir in bean sprouts and green onions and cook, stirring constantly, until just cooked, 1 to 2 minutes. Remove from heat and stir in baby spinach until just wilted. Serve immediately.

By Pam Lolley

Ingredients

• ✓ chicken stock
• basil
• peanut
• green onion
• bean sprout
• water
• egg
• shrimp
• chicken breast
• garlic
• sesame oil
• sugar
• lime juice
• worcestershire sauce
• chile pepper sauce
• oyster sauce
• soy sauce
• tamarind paste
• zucchini

Instructions

1. 1 Make zucchini noodles using a spiralizer.
2. 2 Whisk chicken stock, tamarind paste, soy sauce, oyster sauce, chile pepper sauce, Worcestershire sauce, lime juice, and sugar together in a small bowl to make a smooth sauce.
3. 3 Heat sesame oil in a wok or large skillet over high heat. Add garlic and stir until fragrant, about 10 seconds. Add chicken and shrimp; cook and stir until chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes.
4. 4 Push chicken and shrimp to the sides of the wok to make a space in the center. Pour eggs and scramble until firm, 2 to 3 minutes. Add zucchini noodles and sauce; cook and stir, adding water if needed, about 3 minutes. Add 2 cups bean sprouts and green onions; cook and stir until combined, 1 to 2 minutes.
5. 5 Remove wok from heat and sprinkle peanuts over noodles. Serve garnished with remaining 1 cup bean sprouts and fresh basil.

By Andrea Nicole

Ingredients

• ✓ chicken stock
• cashew
• jasmine rice
• arrowroot powder
• pineapple chunk
• green bell pepper
• red bell pepper
• onion
• vegetable oil
• chicken breast
• white pepper
• salt
• chive
• rice vinegar
• sesame oil
• garlic
• ginger
• coconut aminos

Instructions

1. 1 Combine coconut aminos, ginger, garlic, sesame oil, rice vinegar, chives, salt, and white pepper in a 1-gallon resealable plastic bag. Add chicken to marinade and let sit at room temperature while you prepare the vegetables.
2. 2 Heat a large skillet or wok over medium-high heat. Add oil to hot skillet and heat until it shimmers. Add onion and red and green bell peppers. Stir-fry until vegetables are tender-crisp, 2 to 3 minutes. Remove vegetables from skillet and set aside.
3. 3 Add chicken and marinade to the same skillet and cook until chicken is white and the juices run clear, about 5 minutes. Add vegetables and drained pineapple back to the skillet and stir-fry for 3 minutes.
4. 4 Pour in reserved pineapple juice and stir in arrowroot powder quickly until mixture boils and the sauce thickens, about 2 minutes.
5. 5 Serve over hot rice and garnish with chopped cashews.

By Bibi

Ingredients

• ✓ chicken stock
• cilantro
• water
• bay leaf
• lime
• white rice
• turmeric
• salt
• tomato
• jalapeno pepper
• onion
• garlic
• olive oil
• chicken breast
• pepper
• salt
• basil
• garlic
• olive oil

Instructions

1. 1 Mix olive oil, garlic, basil, salt, and pepper in a small bowl. Toss chicken in marinade, cover and refrigerate overnight.
2. 2 Heat 1 tablespoon of olive oil in a small saucepan over medium-high heat; cook chicken and set aside. Heat remaining 1 tablespoon of olive oil, and cook garlic and onion until translucent. Stir in jalapeno, chopped tomatoes, salt, and turmeric; cook for 2 minutes to soften tomato. Stir in the rice, mixing thoroughly. Stir in half of the lime juice, bay leaves, chicken stock, water, and cooked chicken. Bring to a boil, reduce heat to low, then cover and simmer 25 minutes, stirring occasionally until the rice has cooked. Remove from heat, discard the bay leaves; stir in the remaining lime juice and cilantro.

By Shaheen P

Ingredients

• ✓ chicken stock
• corn flour
• water
• green bell pepper
• monosodium glutamate
• black pepper
• white sugar
• soy sauce
• serrano chile pepper
• cilantro
• garlic
• ginger root
• vegetable oil
• vegetable oil
• chicken
• black pepper
• salt
• corn flour
• all-purpose flour
• egg

Instructions

1. 1 Beat egg in a large bowl. Mix all-purpose flour and 1 1/2 tablespoons corn flour into egg until batter is smooth; season with salt and pepper. Dip chicken into batter, working in batches, until coated; place on a plate in a single layer so the pieces do not touch.
2. 2 Heat a skillet over medium-high heat; add enough vegetable oil to reach about 1/2-inch depth. Fry battered chicken, working in batches, in the hot oil until no longer pink in the center, 5 to 10 minutes. Transfer cooked chicken, using a slotted spoon, to a paper towel-lined plate to drain.
3. 3 Heat 2 tablespoons vegetable oil in skillet over medium heat; cook and stir ginger and garlic until lightly browned, 1 to 2 minutes. Add cilantro and serrano peppers; reduce heat to medium-low.
4. 4 Mix chicken stock, soy sauce, sugar, 1/4 teaspoon black pepper, and monosodium glutamate into garlic-ginger mixture; cook and stir until sauce is heated through, about 5 minutes. Add green bell pepper to sauce and cook until slightly tender, 2 to 3 minutes.
5. 5 Whisk water and 2 tablespoons corn flour together in a bowl until smooth; stir into sauce until incorporated. Bring sauce to a boil. Add chicken and stir to coat.

By heavenzH2O

Ingredients

• ✓ chicken stock
• tomato
• cucumber
• green onion
• cilantro
• long grain rice
• salt
• cilantro
• ginger root
• garlic
• shallot
• sesame oil
• vegetable oil
• sesame oil
• salt
• green onion
• ginger root
• garlic
• chicken

Instructions

1. 1 Bring a large pot of water to a boil. Crush 3 cloves of garlic and 2 pieces of ginger, and place them into the cavity of the chicken. Tie green onions into a knot, and place them into the chicken along with 1/2 teaspoon of salt. Carefully submerge chicken breast-side down into the water.
2. 2 Bring to a boil, then cover and remove from heat. Let stand covered for 40 minutes, turning chicken over half way through.
3. 3 While chicken is cooking, heat vegetable oil and 1 tablespoon of sesame oil in a large saucepan over medium heat. Fry shallots, ginger, and garlic in oil until fragrant. Add cilantro and rice, and cook, stirring until toasted. Pour in chicken stock and season with salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender and steam holes appear in the surface of the rice, about 20 minutes.
4. 4 When chicken is cooked, remove it from the pot, and place under cold running water to tighten the skin; rub the skin with sesame oil and chop chicken into pieces. Place chicken pieces on a serving platter, and garnish with cilantro, green onion, cucumber and tomato. Serve with rice.

By blublotch

Ingredients

• ✓ chicken stock
• vegetable broth
• shallot
• soy sauce
• fish sauce
• ground ginger
• rice vinegar
• brown sugar
• garlic
• black pepper
• cinnamon stick
• star anise
• rice noodle
• shrimp
• soy sauce
• garlic
• bean sprout
• green onion
• basil
• cilantro
• mint
• lime

Instructions

1. 1 Combine chicken stock, vegetable broth, shallots, soy sauce, fish sauce, ginger, rice vinegar, brown sugar, garlic, pepper, cinnamon stick, and star anise in a large pot. Cover and bring to a boil. Reduce heat to medium-low and simmer, covered, until flavors combine, 1 to 2 hours. Strain out solids and return broth to the pot.
2. 2 Bring a large pot of water to a boil. Add rice noodles and cook until opaque, 4 to 5 minutes.
3. 3 While noodles are cooking, saute shrimp with soy sauce and garlic in a skillet until shrimp are cooked through, 3 to 5 minutes.
4. 4 Drain noodles and rinse until cold water. Divide among 6 large soup bowls. Ladle hot broth over noodles and top with shrimp, bean sprouts, and green onions. Serve basil, cilantro, mint, and lime wedges alongside.

By Mindy

Ingredients

• ✓ chicken stock
• pea
• bay leaf
• curry powder
• brown sugar
• fish sauce
• carrot
• red bell pepper
• yellow bell pepper
• green bell pepper
• sweet onion
• chicken breast
• salt
• cumin
• paprika
• cayenne pepper
• coconut milk
• garlic
• ginger
• red curry paste
• peanut oil
• jasmine rice
• water
• potato

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until slightly tender, 10 to 15 minutes. Drain.
2. 2 Meanwhile, bring 3 cups water and rice to a boil in a medium saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
3. 3 Meanwhile, heat peanut oil in a large deep skillet over medium-low heat; cook and stir red curry paste, ginger, and garlic in hot oil until fragrant, about 1 minute. Stir in coconut milk until well blended. Stir cayenne pepper, paprika, cumin, and salt into coconut milk mixture; add chicken and cook until chicken is about half-cooked, 3 to 5 minutes.
4. 4 Stir chicken stock, potatoes, onion, bell peppers, carrot, fish sauce, brown sugar, curry powder, and bay leaf into coconut milk-chicken mixture; cook until chicken is no longer pink in the center, about 5 minutes. Add peas; cover the skillet and cook until peas are heated through, about 5 more minutes. Serve over cooked jasmine rice.

By Matt

Ingredients

• ✓ chicken stock
• arborio rice
• parmesan cheese

Instructions

1. 1 Place the rice and heated chicken stock into the rice cooker.
2. 2 Press Start and let cook until the cycle has completed and has shifted to Keep Warm setting. Let rice sit with cover remaining on the rice cooker until the rice is completely tender, about 10 minutes more.
3. 3 Sprinkle Parmesan cheese over the rice and stir.

By turtle311

Ingredients

• ✓ chicken stock
• rice
• herbes de provence
• sea salt
• pepper

Instructions

1. 1 Bring chicken stock, rice, herbes de Provence, salt, and black pepper to a boil in a medium saucepan; stir together. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes. Fluff with a fork before serving.

By Jennifer Green

Ingredients

• ✓ chicken stock
• yukon gold potato
• butter
• garlic
• cream cheese

Instructions

1. 1 Layer potatoes onto a steamer basket set inside a multi-functional electric pressure cooker (such as Instant Pot). Add chicken stock and secure the lid. Select high pressure according to manufacturer's instructions; set timer for 9 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
3. 3 Carefully remove sliced potatoes from the steamer basket; drain and reserve remaining stock.
4. 4 Place butter and garlic in the empty pressure cooker; select Saute function. Cook and stir for 90 seconds. Return potatoes to the pot and mash with cream cheese.

By Liam Walshe

Ingredients

• ✓ chicken stock
• chicken breast
• all-purpose flour
• salt
• egg
• water
• black pepper
• salt

Instructions

1. 1 Bring chicken stock to a boil; cook chicken breasts at a boil until no longer pink in the center, 15 to 20 minutes. Remove chicken, cool, and cut meat from bone; keep chicken stock at a low simmer.
2. 2 Mix flour and 1/4 teaspoon salt together using the dough hook attachment in the bowl of a stand mixer on Low; add eggs and water, 1 tablespoon at time, until dough holds together.
3. 3 Split dough in half. Roll 1 dough half on a lightly floured surface to 1/8-inch thickness. Cut dough into noodles 2 to 3-inches long x 1/4-inch wide using a sharp knife dipped in flour or a fettuccine pasta cutter. Repeat with other dough half.
4. 4 Return chicken to the simmering stock; add noodles. Season stock with black pepper and 1 pinch salt. Cook soup until noodles are cooked through, 15 to 25 minutes.

By Kelly Nagy Cramer