Type what you have

Ingredients

• ✓ chicken breast
• baby artisan lettuce
• cherry tomato
• mini pepper
• bacon
• ranch dressing
• avocado
• tortilla strip
• pollo asado seasoning

Instructions

1. 1 Remove core from each mini artisan lettuce. Place each lettuce head on a large cutting board and cut each lettuce head into bite-sized pieces, using a sharp knife. Place lettuce in a very large bowl.
2. 2 Add chicken, tomatoes, and peppers to salad greens and sprinkle with chopped bacon. Pour in ranch dressing and toss to combine.
3. 3 Sprinkle cubed avocado and tortilla strips over the the salad and season with pollo asado seasoning, if desired.

By thedailygourmet

Ingredients

• ✓ chicken breast
• rice vinegar
• sugar
• soy sauce
• vegetable oil
• sesame oil
• mixed salad greens
• cilantro
• parsley

Instructions

1. 1 Combine vinegar, sugar, soy sauce, vegetable oil, and sesame oil in large bowl, stirring until sugar dissolves.
2. 2 Add salad mixture and cilantro, tossing to coat all pieces.
3. 3 Add chicken; toss to combine. Serve immediately.

By Kikkoman

Ingredients

• ✓ chicken breast
• celery
• green onion
• apple
• raisin
• green grape
• pecan
• black pepper
• curry powder
• mayonnaise

Instructions

1. 1 Combine chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder, and mayonnaise in a bowl; mix well to combine.

By Karen L Baker

Ingredients

• ✓ chicken breast
• sultana raisin
• mango
• mayonnaise
• curry powder
• mango chutney
• lemon juice
• salt
• black pepper
• cashew

Instructions

1. 1 Poach chicken in lightly salted boiling water until no longer pink and cooked through, 20 minutes. Drain, cool, and cut into 1/2-inch strips.
2. 2 Combine chicken strips, raisins, and 1/2 of the mango in a large bowl.
3. 3 Mix mayonnaise, curry powder, chutney, and lemon juice together in a medium bowl; season with salt and pepper, then toss gently with chicken mixture. Stir in 1/2 of the cashews. Transfer to a platter, and garnish with remaining mango strips and cashews.

By CZARDAS

Ingredients

• ✓ chicken breast
• soy sauce
• ginger
• tarragon
• brown sugar
• salt
• black pepper
• vegetable oil
• cashew
• carrot
• cabbage
• kale
• sesame oil

Instructions

1. 1 Place chicken in a large bowl. Whisk soy sauce, ginger, tarragon, and brown sugar together in a bowl; pour over chicken. Cover bowl with plastic wrap and marinate in refrigerator, 2 to 4 hours.
2. 2 Remove chicken from marinade with a slotted spoon, reserving marinade.
3. 3 Heat vegetable oil in a skillet over medium-high heat; saute chicken until no longer pink in the center, about 5 minutes. Add marinade; bring to a boil for 3 minutes. Stir cashews and carrots into chicken.
4. 4 Arrange cabbage and baby kale on 4 plates. Drizzle sesame oil over each cabbage-kale serving; top with chicken mixture.

By Darcy Loo

Ingredients

• ✓ chicken breast
• lime
• soy sauce
• chicken broth
• olive oil
• anchovy paste
• white sugar
• salt
• black pepper
• garlic
• cilantro
• shallot

Instructions

1. 1 Place the lime peel, soy sauce, and chicken broth in a skillet over medium heat. Place the chicken breasts in the skillet, and bring to a boil. Cover, and simmer until the chicken is fully cooked. Remove from heat, and allow to cool. Shred chicken, and set aside.
2. 2 In a separate bowl, whisk together lime juice, olive oil, anchovy paste, sugar, salt, and pepper. Stir in garlic, cilantro, shallots, and chicken. Mix well.

By M Woods

Ingredients

• ✓ chicken breast
• olive oil
• cajun seasoning
• garlic
• balsamic vinegar
• mustard
• salt
• black pepper
• salad green
• arugula
• avocado
• sun-dried tomato
• black olive

Instructions

1. 1 Warm 1 tablespoon olive oil in a large skillet over medium heat. Season both sides of chicken with Cajun seasoning, and place in hot oil. Stir in crushed garlic. Cook chicken 5 minutes on each side, or until juices run clear. Remove chicken from skillet, drain on paper towels, cool slightly, and dice; discard oil and garlic.
2. 2 In a small bowl, mix remaining olive oil, balsamic vinegar, mustard, salt, and pepper.
3. 3 In a large bowl, gently toss the dressing with the mixed salad greens, arugula, avocado, sun-dried tomatoes, and olives. Top with diced chicken to serve.

By devilsdancefloor

Ingredients

• ✓ chicken breast
• ramen noodle pasta
• sunflower seed
• pine nut
• butter
• bok choy
• green onion
• snow pea
• water chestnut
• vegetable oil
• rice wine vinegar
• white sugar
• soy sauce
• lemon juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Toss ramen noodles, sunflower seeds, pine nuts, and melted butter together in a medium bowl until evenly coated; spread in a thin layer on a baking sheet.
3. 3 Bake in the preheated oven until evenly toasted, 7 to 10 minutes, stirring occasionally. Cool slightly.
4. 4 Toss noodle mixture, bok choy, chicken, green onions, snow peas, and water chestnuts together in a large bowl until well combined.
5. 5 Whisk oil, vinegar, sugar, soy sauce, and lemon juice together in a small bowl until well combined; pour over salad and toss until evenly coated. Serve immediately or refrigerate until chilled.

By Jackie

Ingredients

• ✓ chicken breast
• water
• chicken bouillon
• garlic
• quinoa
• red onion
• green bell pepper
• kalamata olive
• feta cheese
• parsley
• chive
• salt
• lemon juice
• balsamic vinegar
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Bring water, bouillon cubes, and garlic to a boil in a saucepan. Stir in quinoa; reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
3. 3 Discard garlic clove and transfer quinoa into a large bowl.
4. 4 Add chicken, onion, bell pepper, olives, feta cheese, parsley, chives, and salt to quinoa; drizzle lemon juice, balsamic vinegar, and olive oil on top. Stir until evenly mixed.
5. 5 Serve warm or refrigerate and serve cold.

By Coulter

Ingredients

• ✓ chicken breast
• garlic salt
• black pepper
• paprika
• olive oil
• garlic
• worcestershire sauce
• soy-based liquid seasoning
• serrano pepper

Instructions

1. 1 Season chicken with garlic salt, black pepper, and paprika. Marinate for 15 minutes.
2. 2 Heat oil in a pan over medium heat. Add garlic and saute until almost brown, about 1 minute. Add chicken and mix to keep garlic from burning. Add Worcestershire and liquid seasoning. Reduce heat and let simmer until chicken is almost no longer pink in the center, 5 to 7 minutes. Stir in serrano pepper and simmer for another 2 minutes. Transfer to a serving dish.

By Beashi

Ingredients

• ✓ chicken breast
• elbow macaroni
• pineapple chunk
• raisin
• celery
• apple
• carrot
• mayonnaise
• sugar
• seasoned salt

Instructions

1. 1 Bring a pot of water to a simmer over low heat; add chicken breast and cook until no longer pink in the center and juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate; cool before shredding into a large bowl.
2. 2 While chicken cooks, fill a large pot of lightly salted water to a rolling boil. Stir in macaroni and return to a boil. Cook macaroni uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse with cool water to halt the cooking process until cool to the touch. Add to bowl with chicken.
3. 3 Add pineapple, raisins, celery, apple, and carrot to the bowl; toss to combine. Gently stir in mayonnaise, sugar, and seasoned salt until evenly coated. Refrigerate at least 30 minutes before serving.

By lola

Ingredients

• ✓ chicken breast
• rice paper wrapper
• red bell pepper
• cucumber
• carrot
• basil
• mint
• cilantro

Instructions

1. 1 Soak a rice paper wrapper in cold water just until it becomes flexible, 1 minute or less. Place on a slightly damp towel. Place some baby greens near the bottom of the round. Top with strips of chicken and pepper, leaving about a 1-inch margin on the sides. Roll tightly just until the bottom edge meets the center of the paper and sticks there. Then continue to add more chicken strips and vegetable strips. Finish with torn pieces of herbs. Complete the roll, pressing the ingredients to keep roll tight and tucking in the sides.
2. 2 Transfer completed rolls to a plate lined with damp paper towels. Cover each roll with damp papers towels as you work to prevent them from drying out; don't let the rolls touch each other or they will stick together.

By John Mitzewich

Ingredients

• ✓ chicken breast
• rice noodle
• vegetable oil
• onion
• garlic
• cabbage
• carrot
• soy sauce
• lemon

Instructions

1. 1 Gather all ingredients.
2. 2 Place rice noodles in a large bowl; cover with warm water and let soften for 8 to 10 minutes. Drain and set aside.
3. 3 Meanwhile, heat oil in a wok or large skillet over medium-low heat. Add onion and garlic; cook and stir until onion is tender, about 3 to 5 minutes. Stir in chicken, cabbage, carrots, and soy sauce. Cook until cabbage begins to soften.
4. 4 Toss in noodles and cook, stirring constantly, until heated through.
5. 5 Transfer pancit to a serving dish and garnish with lemon wedges.

By Heather Maurer

Ingredients

• ✓ chicken breast
• cream of coconut
• water
• vegetable oil
• lemon juice
• ginger
• chili powder
• salt
• pepper
• onion
• garlic

Instructions

1. 1 Mix cream of coconut with hot water until smooth and well blended; set aside.
2. 2 Heat oil in a large skillet over medium-high heat; place chicken breasts into hot oil and fry until golden brown but still pink inside, about 5 minutes per side. Transfer chicken breasts to a paper towel-lined plate; sprinkle with lemon juice, ginger, chili powder, salt, and pepper.
3. 3 Place onions and garlic into the skillet over medium heat; cook and stir until soft and translucent, about 5 minutes. Return chicken breasts to the skillet on top of cooked onions and garlic; pour coconut cream mixture over chicken. Reduce heat to medium-low; simmer until chicken is cooked through and sauce has thickened, about 35 minutes.

By JAZZYCHAZZY

Ingredients

• ✓ chicken breast
• onion
• brown sugar
• garlic
• shrimp paste
• galangal powder
• coriander
• cumin
• anise seed
• black pepper
• turmeric
• bamboo skewer

Instructions

1. 1 Place chicken cubes in a large bowl.
2. 2 Place onions, brown sugar, garlic, shrimp paste, galangal powder, coriander, cumin, anise seed, black pepper, and turmeric in the bowl of a food processor. Grind into a smooth paste. Transfer to bowl with chicken; mix well to coat chicken.
3. 3 Cover the bowl with plastic wrap and marinate in the refrigerator for 24 hours.
4. 4 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line 2 baking sheets with aluminum foil.
5. 5 Thread chicken onto bamboo skewers, leaving enough space to hold skewers. Arrange skewers on baking sheets.
6. 6 Broil in the preheated oven until top is browned, about 10 minutes. Remove from oven; flip all the skewers over. Return to the oven and broil second side until browned, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Eddie

Ingredients

• ✓ chicken breast
• vegetable oil
• chicken stock
• brown sugar
• soy sauce
• cider vinegar
• cornstarch
• curry powder
• onion
• green bell pepper
• red bell pepper
• ginger root
• mango

Instructions

1. 1 Heat oil in a large skillet over medium-high heat and stir in chicken breast. Cook and stir chicken in hot oil until no longer pink in the center. Transfer cooked chicken to a plate.
2. 2 Meanwhile, whisk together chicken stock, brown sugar, soy sauce, vinegar, cornstarch, and curry powder in a small bowl until well combined. Set aside.
3. 3 Cook and stir onion in the same skillet over medium heat until onion is softened and turns translucent, about 5 minutes. Stir in green and red bell peppers and cook for 2 minutes. Add ginger and cook for 1 more minute.
4. 4 Stir in chicken stock mixture and cooked chicken. Cook until sauce is thickened. Add mango and cook until mango is heated through.

By Tom Flannery

Ingredients

• ✓ chicken breast
• long grain white rice
• water
• green bean
• olive oil
• chicken broth
• peanut butter
• honey
• soy sauce
• red chile paste
• lemon juice
• green onion
• peanut

Instructions

1. 1 Bring the rice and water to boil in a pot. Reduce heat to low, cover, and simmer 20 minutes.
2. 2 Place green beans in a pot fitted with a steamer basket over boiling water, and steam 10 minutes, or until tender but crisp.
3. 3 Heat the oil in a skillet, and cook the chicken 5 minutes on each side, or until juices run clear.
4. 4 Mix the chicken broth, peanut butter, honey, soy sauce, chile paste, lemon juice in a saucepan over medium heat. Cook and stir 5 minutes, until slightly thickened. Mix in the green beans. Serve over rice. Garnish with green onions and peanuts.

By ERINPETERSON

Ingredients

• ✓ chicken breast
• soy sauce
• olive oil
• lemon
• garlic
• black pepper
• red potato
• tomato
• carrot
• onion
• green bell pepper
• red bell pepper
• yellow bell pepper
• green pea

Instructions

1. 1 Combine chicken, soy sauce, olive oil, lemon juice, garlic, and black pepper in a slow cooker; marinate for 10 to 15 minutes.
2. 2 Stir potatoes, tomatoes, carrots, onion, bell peppers, and peas into chicken mixture.
3. 3 Cover slow cooker. Cook on Low for 7 to 8 hours or on High for 3 to 4 hours.

By Jennifer Lee Kirk

Ingredients

• ✓ chicken breast
• pork sirloin
• cabbage
• carrot
• salt
• black pepper
• monosodium glutamate
• all-purpose flour
• water
• spring roll wrapper
• oil
• pancit noodles
• apple cider vinegar
• garlic

Instructions

1. 1 Bring 2 quarts of water of water to a boil in a saucepan. Add chicken, and cook for 10 to 15 minutes, or until done. Reserve chicken stock, and allow chicken to cool. Cut chicken into small cubes.
2. 2 In a large skillet or wok, saute pork until evenly brown. Stir in chicken, cabbage, and carrots. Cook over medium heat until cabbage is tender. Remove from heat, and allow to cool slightly while you separate the wrappers.
3. 3 In small bowl, combine enough flour and water to make a paste about the consistency of glue. Spoon meat mixture into a thin line on each wrapper, and roll up, using a dab of the flour paste to seal the edge. Keep each lumpia thin; if you over fill them, the wrapper will tear. Save about 1/2 to 1/4 of the filling in the pot for the pancit.
4. 4 Heat large skillet with 1/2 to 1 inch of oil. Fry the lumpia one side at a time, until a nice golden brown. Drain, standing each piece upright, in a pot or bowl lined with paper towel.
5. 5 Return the remainder of the filling to the stove, and gently mix in the pancit noodles. Gradually add the chicken stock, and cook until noodles are tender.
6. 6 For the sauce: With a mortar and pestle or back of a spoon, crush the garlic, then mix into the vinegar. Serve in small bowls with spoons. The sauce can be used as a dip, or to spoon into the lumpia.

By LANIBIRD

Ingredients

• ✓ chicken breast
• cooking spray
• egg
• vegetable oil
• onion
• leek
• green chile pepper
• garlic
• prawn
• coriander
• cumin
• white rice
• sweet soy sauce

Instructions

1. 1 Heat a large nonstick skillet over medium heat. Coat with nonstick cooking spray.
2. 2 Pour eggs into the hot skillet and cook until the edges begin to set. Lift the edges to allow any uncooked egg to flow onto the hot pan, about 1 minute. Flip omelet in one piece and cook until fully set, about 30 seconds. Transfer omelet to a cutting board and slice into 1/2-inch strips. Set aside.
3. 3 Heat vegetable oil in a wok or large frying pan over high heat. Stir in onion, leek, chile peppers, and garlic. Cook and stir until onion is soft, 3 to 5 minutes. Stir in chicken, shrimp, coriander, and cumin; mix well. Cook and stir for about 5 minutes.
4. 4 Mix in cooked rice, sweet soy sauce, and omelet strips; cook until rice is heated through and chicken is no longer pink in the center, 3 to 5 minutes.

By frida

Ingredients

• ✓ chicken breast
• cabbage
• cilantro
• red onion
• carrot
• white vinegar
• white sugar
• lime juice
• fish sauce
• garlic
• cayenne pepper
• salt
• black pepper
• peanut

Instructions

1. 1 Combine chicken, cabbage, cilantro, onion, and carrot in a large bowl. Set salad aside.
2. 2 Mix vinegar, sugar, lime juice, fish sauce, garlic, and cayenne pepper together in a separate bowl. Add dressing to the bowl with the salad and mix thoroughly. Season with salt and pepper. Refrigerate at least 2 hours for flavors to meld.
3. 3 Serve salad topped with chopped peanuts.

By annieoakley

Ingredients

• ✓ chicken breast
• water
• white rice
• vegetable oil
• garlic
• ginger
• onion
• fish sauce
• black pepper
• annatto powder
• egg
• spring onion

Instructions

1. 1 Bring water and rice to a boil in a large pot. Cook, stirring constantly, until rice is soft, about 25 minutes.
2. 2 Heat vegetable oil in a saucepan over medium heat. Cook and stir garlic in the hot oil until golden brown, 5 minutes. Transfer half of the garlic to a small bowl.
3. 3 Stir ginger into the garlic remaining in the saucepan; cook and stir until fragrant, about 1 minute. Add onion; cook and stir until softened, about 5 minutes. Add chicken; season with fish sauce and pepper. Cook and stir until chicken is no longer pink in the center, about 5 minutes.
4. 4 Stir chicken mixture into the rice. Dust annatto powder over rice using a strainer; stir until dissolved. Add hard-boiled eggs. Simmer on low, stirring constantly, until rice reaches a porridge-like consistency, about 5 minutes. Remove from heat and stir in spring onions.
5. 5 Garnish bowls of congee with reserved fried garlic.

By mythloaf

Ingredients

• ✓ chicken breast
• vegetable oil
• yellow onion
• baby bella mushroom
• garlic
• water
• rice stick noodle
• chicken bouillon
• green onion
• cilantro
• bean sprout
• lime
• sriracha hot sauce

Instructions

1. 1 Heat vegetable oil in a large saucepan over medium-high heat; sauté onion, mushrooms, and garlic until tender, 5 to 10 minutes. Add water, rice noodles, and bouillon; bring to a boil, then reduce heat to low. Add shredded chicken, green onions, and cilantro; simmer for 5 minutes.
2. 2 Top servings with bean sprouts, a squeeze of lime juice, and Sriracha hot sauce.

By Cora

Ingredients

• ✓ chicken breast
• peanut sauce
• ginger root
• garlic
• soy sauce
• peanut oil
• bean sprout
• snow pea pod
• green onion
• watercress
• cilantro
• carrot
• spring roll wrapper

Instructions

1. 1 Combine 1 cup peanut sauce, ginger, garlic, and 1 teaspoon soy sauce in a bowl. Add chicken and mix until coated. Cover and refrigerate for 30 minutes.
2. 2 Heat 1 teaspoon peanut oil in a wok over medium heat. Add bean sprouts, snow peas, and green onions and cook until heated but still crisp, 3 to 4 minutes. Remove from the heat.
3. 3 Transfer bean sprout mixture to a large bowl; mix in watercress and cilantro. Use a vegetable peeler to peel long strips carrot into the bowl. Add remaining 1 teaspoon soy sauce and toss to coat.
4. 4 Heat remaining 1 teaspoon peanut oil in the wok over medium heat. Add marinated chicken; cook and stir until no longer pink in the center and the juices run clear, about 10 minutes.
5. 5 Fill a large bowl with hot water. Submerge one wrapper in the bowl and hold until soft and pliable, about 2 seconds. Lift wrapper, let excess liquid drip off, and place onto a work surface. Place two large spoonfuls chicken and a small handful vegetable mixture into the center of the wrapper. Fold in the two sides, then fold the bottom up and over the filling; roll to seal. Repeat to make remaining spring rolls.
6. 6 Serve with remaining 1/2 cup peanut sauce for dipping.

By Rebecca V

Ingredients

• ✓ chicken breast
• vegetable oil
• coriander
• turmeric
• cumin
• curry powder
• coconut milk
• red onion
• lemongrass
• red chile pepper
• russet potato
• salt
• puff pastry

Instructions

1. 1 Heat vegetable oil in a saucepan over medium-low heat. Stir in coriander, turmeric, cumin, and curry powder. Cook a few seconds until fragrant. Pour in coconut milk, onions, lemon grass, and red pepper; cook until vegetables are tender, about 7 minutes. Stir in potato and continue cooking for 12 minutes, adding more coconut milk if the mixture becomes too dry. Stir in chicken, then season with salt. Cook and stir until chicken and potato have absorbed most of the liquid, then spread the mixture onto a plate to cool.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
3. 3 Unfold puff pastry and cut each sheet into 9 squares. Place heaping spoonfuls of the filling in the center of each square. Gather all 4 corners of the pastry and pinch together at the top, forming a small pouch. Place each pastry on the baking sheet, about 1 inch apart.
4. 4 Bake in the preheated oven until golden brown, 22 to 27 minutes. Cool on the baking sheet for 10 minutes before removing to cool on a wire rack. Serve warm or at room temperature.

By argus

Ingredients

• ✓ chicken breast
• ground pork
• shrimp
• water chestnut
• salt
• black pepper
• wonton wrapper
• olive oil
• onion
• garlic
• chicken broth
• bok choy
• green onion

Instructions

1. 1 Mix pork, shrimp, water chestnuts, salt, and pepper together in a large bowl. Reserve 1/3 of the filling mixture for soup. Wrap about 1 tablespoon of remaining filling in a wonton wrapper. Repeat until all filling is used up.
2. 2 Heat olive oil in a large pot over medium-high heat. Add onion and garlic; sauté until onion is translucent, about 5 minutes. Stir in chicken and reserved filling. Mix well. Add chicken broth; season with salt and pepper. Bring to a boil. Drop filled wontons into soup one by one. Boil until wontons float to the top, 3 to 5 minutes. Add bok choy; boil until tender, about 2 minutes more. Garnish with green onions.

By lola

Ingredients

• ✓ chicken breast
• egg noodle
• peanut oil
• garlic
• ginger
• red pepper flakes
• green onion
• carrot
• water chestnut
• straw mushroom
• peanut butter
• oyster sauce
• curry powder
• soy sauce

Instructions

1. 1 Bring a large pot of lightly-salted water to a rolling boil; add the egg noodle nests and return to a boil. Turn off the heat and let stand for 5 minutes; drain and set aside.
2. 2 Heat the peanut oil in a wok over high heat. Stir in the garlic, ginger, and red pepper flakes; cook a few seconds until the garlic begins to turn golden. Add the chicken, green onions, and carrots. Cook and stir until the chicken is no longer pink, about 5 minutes. Stir in the water chestnuts, mushrooms, peanut butter, oyster sauce, curry powder, and soy sauce until the peanut butter has dissolved into the sauce.
3. 3 Stir the noodles into the chicken mixture; cover and reduce heat to warm or very low. Let stand 10 to 15 minutes for the noodles to absorb some of the sauce.

By CooksWithClass

Ingredients

• ✓ chicken breast
• green chile pepper
• rice vinegar
• lime juice
• fish sauce
• garlic
• sugar
• sesame oil
• vegetable oil
• black pepper
• cabbage
• carrot
• onion
• peanut
• cilantro

Instructions

1. 1 Gather all ingredients.
2. 2 Stir together the chopped green chiles, rice vinegar, lime juice, fish sauce, garlic, sugar, sesame oil, vegetable oil, and black pepper until the mixture is thoroughly combined and the sugar is dissolved.
3. 3 Place the chicken, cabbage, carrot, onion, peanuts, and cilantro in a salad bowl, and toss thoroughly together with tongs.
4. 4 Pour the dressing over the salad and toss again. Serve immediately.

By Jia T

Ingredients

• ✓ chicken breast
• soy sauce
• tomato sauce
• peanut oil
• garlic
• black pepper
• cumin
• vegetable oil
• onion
• garlic
• water
• peanut butter
• soy sauce
• white sugar
• lemon juice
• skewer

Instructions

1. 1 In a bowl, mix soy sauce, tomato sauce, peanut oil, garlic, black pepper, and cumin. Place chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator for at least 15 minutes, but not overnight. This will make the meat too dark.
2. 2 Preheat the grill for high heat.
3. 3 Heat vegetable oil in a saucepan over medium heat, and saute onion and garlic until lightly browned. Mix in water, peanut butter, soy sauce, and sugar. Cook and stir until well blended. Remove from heat, mix in lemon juice, and set aside.
4. 4 Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill skewers about 5 minutes per side, until chicken juices run clear. Serve with the peanut sauce.

By Bunda Estherlita Suryoputro

Ingredients

• ✓ chicken breast
• soy sauce
• oyster sauce
• carrot
• green onion
• green bell pepper
• red bell pepper
• sugar
• fermented black bean
• garlic
• ginger
• vegetable oil
• water
• black pepper
• sugar
• cornstarch
• soy sauce

Instructions

1. 1 Whisk together light soy sauce, cornstarch, 1 teaspoon sugar, and pepper 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 10 minutes.
2. 2 Heat water in a large skillet over medium-high heat until boiling. Quickly stir in chicken mixture and cook for 3 to 4 minutes; chicken will not be cooked through. Drain water and place chicken on a plate; set aside. Carefully wipe down the skillet.
3. 3 Heat vegetable oil over medium heat. Cook and stir ginger and garlic in hot oil until fragrant, about 1 minute. Return chicken to the skillet and stir in black beans and 1 tablespoon sugar. Cook chicken, stirring occasionally, until no longer pink in the center, about 10 minutes. Stir in red and green bell peppers, green onions, carrot, oyster sauce, and thick soy sauce. Cook and stir until heated through, about 1 minute.

By Siah