58 recipes. Page 2 of 3
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Yuja marmalade joins the lemon and capers of a classic piccata sauce, laying a bittersweet citrus note over the sourness. Chicken breast flattened to 1cm and dusted thinly with flour cooks for 3 minutes a side, enough for a golden crust and a moist middle.
A dressing of nothing more than lime juice and olive oil cuts cleanly through creamy avocado. Golden pan-seared chicken breast supplies lean substance, romaine and cucumber bring crunch against the soft avocado, and cherry tomatoes add a sharp, juicy note. Sliced hot, the chicken loses its juices to the cutting board and turns dry, and a rest on a plate before cutting prevents that. Avocado works the other way: it browns as it sits and is sliced only just before the dressing goes on. The result is a simple American-style salad that eats as a full meal, and lemon stands in well when there is no lime.
Pounded chicken breast rolled around ham and Emmental, breaded and pan-fried in butter and oil, shows a ring of melted cheese in every slice. Tucking in any exposed cheese keeps it from leaking into the pan.
Curry powder turns the rice golden, lighter than a curry-over-rice plate but more aromatic than ordinary fried rice. Chicken breast, onion, carrot and green pepper are all chopped small.
Garlic and mixed miso are rubbed into the chicken breast, cut across the grain into 2 cm pieces, and it rests in the fridge for 15 minutes before cooking. Carrot goes in first because it needs longer, then cabbage and green pepper, and the pan comes off the heat once the cabbage edges turn translucent and have picked up the miso left in the pan.
Pine nuts and sesame are ground into an ivory broth that is poured over shredded chicken breast and topped with fine strips of cucumber. Milk and the chicken poaching liquid set the thickness, and it is served cold or just warm. The dish comes down from banquets at the Joseon court.
Strips of chicken breast take the place of beef, giving a leaner japchae where the noodles, spinach, carrot, shiitake and onion come through more clearly. Tossing the drained noodles with a little soy sauce and sesame oil right away and spreading them out keeps them from gluing together while everything else cooks.
Grilled chicken breast turns the classic side salad into a full meal. Pressing the thick end flat before cooking gives the breast one even thickness, and the thin edges stay juicy while the center finishes. The chicken is cut in moderately thick pieces, since very thin slices lose heat and moisture fast and turn chalky. The dressing skips anchovy and relies on mayonnaise, lemon juice and garlic, and the croutons go on at the end without any toasting.
Instead of breadcrumbs, these cutlets wear a soft coat of flour and beaten egg, and that coating soaks up the lemon butter sauce like a sponge. Italian-American in origin, the dish uses butterflied chicken breast cooked quickly so it stays moist. The coating should come out golden rather than dark brown before it goes back into the sauce to turn glossy.
Rice, onion and carrot simmer in chicken stock, and ground perilla seed stirred in at the end thickens the porridge. The chicken breast is poached on its own and shredded along the grain, then added only once the rice has nearly broken down, just to heat through.
Biting into a Sichuan peppercorn leaves the tongue tingling, and in kung pao chicken that numbness matters as much as the heat. Dried chilies and peppercorns are fried in the oil first so the chicken is coated in that flavored oil, and the roasted peanuts go in at the very end to stay crunchy.
Nanbu wheat crackers broken by hand into a soy-seasoned broth of chicken, burdock and vegetables soften at the edges as they drink up the liquid, while their centers stay chewy. In the Hachinohe area of Aomori, crackers have long gone into soup this way. Snack crackers tend to dissolve, and the ones sold for soup are used instead.
Beaten egg poured in a thin stream turns into silky floating ribbons on a clear chicken broth, the signature look of this Korean-Chinese noodle soup. Tip it in all at once and it sets into large curds instead. Chicken breast pulled into fine threads tangles with the noodles rather than sitting apart in chunks, and seasoning stays light, just soy sauce and pepper with a few drops of sesame oil.
Rinsed quickly under cold water, quinoa loses its natural coating of bitter saponins and tastes clean and nutty. Cooled quinoa, seared chicken breast, romaine, cucumber, and bell pepper come together under a lemony Greek yogurt dressing, and the result eats more like a grain bowl than a side salad.
Slice into the breaded chicken and melted garlic-parsley butter runs out from the center. The butter is frozen into a firm cylinder before it is wrapped, so it survives the cooking. The pan only browns the crust, and the oven at 190°C finishes the inside.
The water the chicken breast was poached in becomes the broth for this porridge. Before it goes in, the rice is toasted in sesame oil with minced garlic.
Garlic scapes are crisp with a slight chew, which gives lean chicken breast something to bite against. Oyster sauce and soy leave everything glossy.
The water used to poach the chicken breast is kept, and a spoonful goes in whenever the rice vermicelli starts to look dry in the pan. The thin noodles soak up the chicken flavor along with the soy and fish sauce and finish loose, with no liquid pooling underneath.
Chicken, hard-boiled egg, avocado, bacon and cherry tomatoes are laid in stripes across the romaine and only tossed together at the table.
Thin chicken cutlets in a Parmesan-laced crumb crust are shallow-fried in olive oil and finished with a squeeze of lemon while still hot. An even thickness matters, because a thick spot stays underdone in the middle while the crust overbrowns.
The konjac rice goes into a dry pan with no oil at all. Once the steam dies down and the grains roll around on their own, it comes out, then returns later to a pan of chicken breast, carrot and scrambled egg to be seasoned with oyster sauce and soy sauce. Dried out this way, the konjac rice has a firm, springy chew.
A generous amount of finely shredded ginger gives mild chicken breast a sharp, warming smell. The cabbage and bell pepper are not cooked for long, so they still crunch.
The only cooking in this salad is poaching a chicken breast, since soy protein noodles are ready once drained of their packing water and rinsed. The dressing of soy sauce, vinegar and olive oil gets its sweetness from allulose instead of sugar, which keeps it sharp and light. Baby greens go on last and stay perky as long as they are not tossed in early.
Poached at a bare simmer and torn along the grain by hand, the chicken breast comes out in moist strands that mix easily with romaine and thin strips of bell pepper. A hard boil would dry it out; instead the heat goes off and the lid stays on so the meat finishes gently through the center. Plain yogurt with mustard and a little honey makes a creamy dressing without any oily sauce, while corn and boiled egg add sweetness and richness. Toppings go on in separate sections and get tossed only at the table. The dressing is kept on the side because poured on early it draws water from the romaine and pepper and leaves them limp.