Vegetable source

It's time to return to healthy eating, low in carbohydrates and calories. This recipe was given to me many years ago by a dear aunt. She used to make it with bone-in legs and thighs, but I prefer it with boneless chicken breast pieces. Her recipe was more by feel, but here I list my preferred measurements. It's a very tasty, easy, hearty, and nutritious recipe.

Its yummy

I forgot to buy demi-glace sauce, so I was trying to make something similar, then this was delicious too ! Since then it became a dish that I often make.If you simmer to reduce the sauce too much, it will burn, so be careful. Recipe by Masachanman

This is a typical sauce from my hometown and I felt like sharing it. It can be eaten alone, with pasta, chicken legs or desalted codfish.

I saw a TV program where they were showing different ways to use instant chicken ramen in cooking. While I was watching it, I was inspired to create a dish like this one.If you cook the noodle side until the noodles are very crispy, you can enjoy a crispy deep fried noodle type texture. Recipe by kokoro3856

★★★ Hall of Fame Recipe ★★★ 7,800 reviewsA Japanese-style pasta with a punch of garlic soy sauce*Top it off with plenty of bonito flakes♪The origin of this recipeA staple in our home*My friends said it was delicious, so I'm sharing the recipe♪

A meal made with what's in the fridge

I once saw a video on YouTube on how to make Chinese fried rice,but I used my own recipes in order to see if it will come out nicely which at the end it did.You can eat this type of rice with mixed sauce or any sauce or peppered chicken or anything you feel will go down with it.

I ate this is in a restaurant and thought it was really tasty. I often make either horse mackerel or wakasaki (a type of smelt) in nanban sauce, so I made the chicken version in the same way.※While the chicken is marinating, mix the chicken around a few times from the bottom so that the marinade is evenly distributed. For 4-5 servings. Recipe by Raby.

I love chicken breast as it's healthy and high in protein.I try to make various dishes using chicken breast so that my family won't get too bored with it.My family loves pan fried ginger sauce dishes and this recipe has been given their approval.It's not exactly ginger pork, but it's quite similar.The size of the chicken breast varies, so watch carefully when you start cooking in the microwave.The cooking time in the microwave varies depending on the temperature of the meat.300 g is a large portion of breast meat.The key is to let it sit for a while after microwaving to make it juicy. Recipe by Tomomikicchin

For a small family and friends gathering. Make ahead of time. Serve with Spanish rice and black beans.

This Dish is my favorite, It was Taught by my Mentor, She is good at cooking , so when I joined a cooking contest and when she knew about it she immediately teach me and my Sister Clarissa, and yep we won, so hope you'll like this Dish

Since the sauce I made for Korean style chilled tofu was so delicious, I'm coming up with ways to use it in other recipes.It's completely tasty. It tastes great with anything.You can reduce calories if you blot away excess oil before adding the sauce. Recipe by Beru

I wanted to eat inexpensive but filling atsuage with vegetables in a sweet and sour sauce, but I wanted it to be a hearty dish...When toasting the atsuage in the toaster oven, use a tray or aluminum foil to catch the moisture. Recipe by Manatake

I use pork a lot, so bits and pieces of leftovers accumulate in my freezer.Using a recipe that calls for vinegar as reference, I thought of this.Since then, I have been able to use up my pork without any waste!- If the meat from Step 4 is long or large, cut it in half and then use it. The amount will increase, it will cook through faster, and it will become easier to stick into a bento♪.- When cooking in Step 6, do not cover with a lid. It will wilt if you do. Recipe by Chisora

MY VERSIONA SAVOURY AND DELICIOUS FLAVOUR CHICKEN AND MANGOINSPIRED BY A CHINESE COOKING BOOKLOVING IT

I combined in-season cod with some vegetables I had in the refrigerator, to make a Japanese-style dish.If you prefer to have lots of sauce, double the sauce ingredients.The key is to not flip the cod over too often when it's cooking. Leave it alone so that it can brown on one side, then turn over and brown the other side. This way they won't fall apart, and will have a crispy finish.If you want the vegetables to be crispy, don't stir fry them or simmer them in the sauce for too long. Recipe by oldice

I wanted a dish I could make with only one frying pan when I was busy.Cutting the chicken on the diagonal allows the pieces to be the same thickness, preventing uneven cooking. Recipe by madamy

The dish is something you wish to eat, when you have less appetite due to summer heat. Adding vinegar to the sweet & salty sauce is really a magic.

I like chicken breast meat and grainy mustard, so I use them together often. This chicken dish is well flavored and tastes great even when cold. It has lots of vegetables too so I pack it in my husband's bentos a lot too.If you brown it a bit at the end, it will taste great. Try this recipe using thinly cut pork too. This only has 1.5g of salt per serving. Recipe by LazyHata

This dish is perfect for when someone in your family is coming down with a cold and has no appetite!!I was looking for foods that make your body feel better and give you energy. I made this from ingredients I found in the refrigerator. My family member who wasn't been feeling well ate it up! Recipe by Tsuruumemodoki

This is one of those easy recipes that are always a win, one of my personal favourites and according to my friends, an “expensive restaurant flavour”!In this recipe, the Soy cream makes it lighter, and a nice White Wine and Olive Oil are the flavour boosters, but Dairy cream, cooking Wine and Vegetable oil will also be delicious. I hope you like it!

THE STORY OF SPICY CHEESE SAUCE MIXED NOODLES** Our group - the oldest is Long, a manly guy whose dad works with electrical wires, then there's me, Ky, whose mom sells drinks on the street, followed by Phuong, whose mom runs a food stall at the alley's entrance, and the youngest is Ong, whose family owns an electronics store. The names say it all, except for Ong, who is as thin as a stick but always complains about being fat, so we nicknamed her Ong. We’ve been friends since we were kids, brought together by our love for electronics.** Back then, food was just enough to eat, with some days having vegetables and others meat, so playing video games was a luxury. Each of us got 2000₫ every morning (like a ration, haha). That was our only "income." To satisfy our gaming passion, we had to save our morning money. We loved playing so much that we skipped meals, and we were all skinny like sticks, always getting scolded. So, in our hardship, we came up with a clever plan to buy 2 packs of instant noodles to mix and share. It wasn't delicious, but it left us with extra money for games. Truly, talent knows no age, and our spending plan was perfect! 😂** We were so close that one of us could skip breakfast for days to treat the others to a few hours of gaming without any complaints. Or when one of us was busy, the remaining three would only play simple games like hopscotch, marbles, jump rope, or rubber band flicking. :)))

I deep-fried my usual teriyaki chicken.When you mix in the sauce, if you simmer it for a long time, the batter will come off, so mix quickly over high heat. The addition of katakuriko thickens the sauce. Recipe by kojyu

I like to mix a little wasabi or hot English mustard to my mash because it marries well with the fish.You can watch a video on how I make this on our YouTube channel- Home Cooking Coach

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

I wanted to make chicken ham using the ingredients I had at home.I used Chinese five spice powder because i don't use it often... and it was great.TryWakame Seaweed Salad with this chicken ham.The key is to leave the chicken in the cooking liquid overnight after cooking Spend 2 whole days to make this.When you marinade the chicken, rub it in the bag with your hands. When you finish cooking the chicken ham, check the seasoning. Add 1/2 teaspoon of salt if it is necessary to sharpen the flavour.Honey adds a surprisingly great flavour to this ham. Recipe by Kumarie

I make this in bite-sized pieces for parties and so on.As you continue cooking and reducing the sauce, it becomes more assertive in flavor. For 4 servings. Recipe by Cookie shiasu

very delicious chicken with a wonderful sauce.. :-)