When I’m short on time I like to make this healthier version of Kung Pao Chicken, which has less sodium and oil than takeout. If you like yours spicier then add extra Sriracha or chili paste.
Moist and juicy chicken simmers in a lemon garlic sauce for a quick and easy dinner that’s ready in 35 minutes. Serve with lightly buttered orzo, noodles or rice and a side of steamed vegetables.
I had a real craving for green curry and didn’t want to try and hunt some down during pandemic restaurant life. It’s actually very easy to make on your own and you can add any additional vegetables that you want.
Few people think to prepare Cornish hens except for special occasions. I like to make them because they are easy to cook. Not only are they tender and delicious, but they can be ready to serve in just an hour.
I typically eat chicken breasts, which can turn out to be fairly dry so I’ve switched to making chicken thighs. The thighs really are more tender and flavorful.
Our motto, at Tiny New York Kitchen, is that you cannot have too many chicken recipes.
Bake drumsticks for a crispy finish without frying.
Lemon Chicken & Rice is made entirely in one pan and is packed with flavor.
Delicious comfort food and so easy to make.
Kung Pao Chicken (Gong Bao or Kung Po) is a delicious stir-fried chicken dish made with chunks of chicken, peanuts, vegetables, and chili peppers swimming in a silky Chinese sauce.