I used to make "sautéed" chicken by cooking the chicken. One time, I didn't have time to do that and just tried microwaving the chicken. The results weren't as satisfying as my current method, but I thought it had potential, and worked on it and the result was this recipe.Every chicken breast has a different weight. The temperature of the meat will make a difference in the microwave cooking time.I don't think 6 minutes is too long, but if it's not long enough add cooking time in 30 second increments. Recipe by Tomomikicchin

One of my favorite was egg sauce,serve with any type of fries,nd I don't mind eating it alone even 😋😋😋😋#kadunastate

I love duck eggs , was just a little fed up with eating them just boiled. I thought of my other deep fried egg recipe on here, but wanted something a little different. Then I thought of making Scotch Eggs with them, but decided to just use flour, egg and breadcrumb mix instead.They make awesome very yellow sponge cakes too. They are heavier than chicken eggs, they usually work out about two duck eggs to three chicken eggs, but can vary hugely in size so weigh then up against chicken eggs.

I wanted to use ingredients in the fridge to make something quickly.The key is to fry the eggs quickly in Step 2 so that they turn out fluffy.In Step 3, add komatsuna and stir quickly so that the garlic doesn't burn.Adjust the amount of salt because the oyster sauce and chicken stock may be salted already. For 4 servings. Recipe by kiki05

The grated daikon sauce makes it light and refreshing, not heavy at all. The origin of this recipe: I wanted to enjoy teriyaki chicken in a lighter way.

I was trying to make some pizza at home. I thought, why not make the pizza on bread readily available from the bakery. I had just returned from work, and wanted to whip up something quick. But this time I ran out of pizza tomato sauce. This simple recipe for a tomato sauce I whipped up next from scratch is a game changer.

I just felt in the mood for making spaghetti sauce. I thought it would be cool to make my own since I couldn't find any spaghetti sauce figured why not make my own.

I learned this while I was abroad. This is an easy version that's light on the oil. It's a simple and delicious all-purpose sauce with no frills!Be sure not to burn the garlic when cooking it. You can make various versions by adding meat, vegetables, white sauce, sour cream, curry powder, etc. If you want to have a thicker sauce, you can add some katakuriko potato starch to adjust the thickness. Recipe by mini

With this sauce, I once prepared it with shredded turkey as well. I would have my meal ready a day in advance so that when I got home from work, I just needed to heat it up. My son was 12 years old and it was a struggle to get him to eat. That day, when I got home from work, I was surprised to find that he and one of my nephews who was visiting had eaten all the food. My husband and I were left with nothing. My late father used to say, 'Make that meal more often,' 😂😂. So, here's to my son (Roge) and my nephew Miguel, this meal is for them.

I added nanban sauce to my favorite chicken!-Once fried, place the chicken into the tray with the vegetables and sauce while still hot. This will allow the sauce to soak into the chicken.-Bring the chicken to room temperature before deep-frying.-Cutting the chicken to an even thickness will prevent uneven frying.-If you cut into the thick section of the chicken, it will cook faster. Be careful not to burn it. Recipe by Cooking S Papa

Rich Worcestershire sauce-flavored chicken placed on top of crispy stir-fried maitake mushrooms and bean sprouts. Chicken with sauce is delicious! The origin of this recipe: I tasted a chicken stir-fry with sauce at a tasting event and it was so good that I decided to recreate and adapt it at home.

Was very low on bbq sauce and I was making chicken wings and didn’t have enough sauce and I have someone in my house who likes spicy so this is what I came up with...https://youtu.be/IOyZBO6zKzA