• Sheet Pan Sticky Sweet and Sour Chicken

    Easy Sheet Pan Sweet & Sour Chicken with Pineapple Glaze

    Ingredients:

    1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch chunks

    1 red bell pepper, chopped

    1 yellow bell pepper, chopped

    1 red onion, chopped

    1 cup pineapple chunks (fresh or canned, drained)

    1 tablespoon olive oil

    Salt and black pepper to taste

    For the Sticky Sweet and Sour Sauce:

    1/3 cup ketchup

    1/4 cup rice vinegar or apple cider vinegar

    1/4 cup brown sugar

    2 tablespoons soy sauce

    1 tablespoon cornstarch mixed with 2 tablespoons water

    Directions:

    Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.

    Toss chicken pieces, bell peppers, onion, and pineapple with olive oil, salt, and pepper. Spread out on the prepared baking sheet in a single layer.

    Bake for 15 minutes. Meanwhile, whisk together ketchup, vinegar, brown sugar, and soy sauce in a small saucepan. Bring to a simmer over medium heat.

    Stir in cornstarch slurry and cook until the sauce thickens (2–3 minutes). Remove from heat.

    Remove sheet pan from the oven, pour sauce evenly over chicken and veggies, and toss to coat. Return to the oven and bake for another 10–12 minutes, or until chicken is fully cooked and caramelized.

    Serve hot over rice or noodles and garnish with green onions or sesame seeds if desired.

    Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes

    Kcal: 410 kcal | Servings: 4 servings

    #sweetandsourchicken #sheetpanmeals #easychickendinner #stickychicken #onepanrecipes #pineapplechicken #homemadechinesefood #weeknightmeals #healthyishcomfort #saucychicken #bakedchickenrecipes #easyfamilydinners #ovenroastedchicken #glazedchicken #sweetandspicy #chickenandpeppers #onepanmagic #savoryandsweet #familyfavorite #quickcomfortfood

    Craving takeout? Try this Sticky Sweet and Sour Chicken made on a single sheet pan—crispy, saucy, and packed with pineapple flavor!
    Sheet Pan Sticky Sweet and Sour Chicken Easy Sheet Pan Sweet & Sour Chicken with Pineapple Glaze Ingredients: 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch chunks 1 red bell pepper, chopped 1 yellow bell pepper, chopped 1 red onion, chopped 1 cup pineapple chunks (fresh or canned, drained) 1 tablespoon olive oil Salt and black pepper to taste For the Sticky Sweet and Sour Sauce: 1/3 cup ketchup 1/4 cup rice vinegar or apple cider vinegar 1/4 cup brown sugar 2 tablespoons soy sauce 1 tablespoon cornstarch mixed with 2 tablespoons water Directions: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper. Toss chicken pieces, bell peppers, onion, and pineapple with olive oil, salt, and pepper. Spread out on the prepared baking sheet in a single layer. Bake for 15 minutes. Meanwhile, whisk together ketchup, vinegar, brown sugar, and soy sauce in a small saucepan. Bring to a simmer over medium heat. Stir in cornstarch slurry and cook until the sauce thickens (2–3 minutes). Remove from heat. Remove sheet pan from the oven, pour sauce evenly over chicken and veggies, and toss to coat. Return to the oven and bake for another 10–12 minutes, or until chicken is fully cooked and caramelized. Serve hot over rice or noodles and garnish with green onions or sesame seeds if desired. Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes Kcal: 410 kcal | Servings: 4 servings #sweetandsourchicken #sheetpanmeals #easychickendinner #stickychicken #onepanrecipes #pineapplechicken #homemadechinesefood #weeknightmeals #healthyishcomfort #saucychicken #bakedchickenrecipes #easyfamilydinners #ovenroastedchicken #glazedchicken #sweetandspicy #chickenandpeppers #onepanmagic #savoryandsweet #familyfavorite #quickcomfortfood Craving takeout? Try this Sticky Sweet and Sour Chicken made on a single sheet pan—crispy, saucy, and packed with pineapple flavor!
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  • Easy Black Pepper Chicken

    Takeout-Style Black Pepper Chicken Stir-Fry

    Ingredients:

    1 lb (450g) boneless chicken breast or thighs, cut into bite-sized pieces

    1 tablespoon soy sauce

    1 tablespoon oyster sauce

    1 tablespoon dark soy sauce

    1 tablespoon cornstarch

    1/2 teaspoon sugar

    1 teaspoon freshly ground black pepper

    2 tablespoons vegetable oil

    1 medium onion, sliced

    1 green bell pepper, sliced

    1 red bell pepper, sliced

    2 garlic cloves, minced

    1 tablespoon water

    Directions:

    In a bowl, combine the chicken with soy sauce, oyster sauce, dark soy sauce, cornstarch, sugar, and black pepper. Mix well and let marinate for at least 15 minutes.

    Heat vegetable oil in a large skillet or wok over medium-high heat.

    Add the marinated chicken and cook for 4–5 minutes until browned and cooked through. Remove from pan and set aside.

    In the same pan, add a little more oil if needed. Stir-fry the onions, bell peppers, and garlic for 2–3 minutes until tender-crisp.

    Return the chicken to the pan, add 1 tablespoon of water, and stir-fry everything together for another 1–2 minutes.

    Serve hot with steamed rice or noodles.

    Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes

    Kcal: 320 kcal | Servings: 4 servings

    #blackpepperchicken #asianstirfry #takeoutathome #chickenstirfry #wokrecipes #easychickendinner #homemadechinesefood #spicystirfry #bellpepperrecipes #quickmeals #garlicchicken #blackpepperflavor #savorydinner #asianflavors #chinesetakeout #midweekdinner #mealprepideas #stirfrychicken #simpledinners #fastfoodhomestyle

    Skip the takeout and whip up this Easy Black Pepper Chicken right at home! Juicy chicken, vibrant veggies, and bold black pepper flavor in every bite!
    Easy Black Pepper Chicken Takeout-Style Black Pepper Chicken Stir-Fry Ingredients: 1 lb (450g) boneless chicken breast or thighs, cut into bite-sized pieces 1 tablespoon soy sauce 1 tablespoon oyster sauce 1 tablespoon dark soy sauce 1 tablespoon cornstarch 1/2 teaspoon sugar 1 teaspoon freshly ground black pepper 2 tablespoons vegetable oil 1 medium onion, sliced 1 green bell pepper, sliced 1 red bell pepper, sliced 2 garlic cloves, minced 1 tablespoon water Directions: In a bowl, combine the chicken with soy sauce, oyster sauce, dark soy sauce, cornstarch, sugar, and black pepper. Mix well and let marinate for at least 15 minutes. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook for 4–5 minutes until browned and cooked through. Remove from pan and set aside. In the same pan, add a little more oil if needed. Stir-fry the onions, bell peppers, and garlic for 2–3 minutes until tender-crisp. Return the chicken to the pan, add 1 tablespoon of water, and stir-fry everything together for another 1–2 minutes. Serve hot with steamed rice or noodles. Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes Kcal: 320 kcal | Servings: 4 servings #blackpepperchicken #asianstirfry #takeoutathome #chickenstirfry #wokrecipes #easychickendinner #homemadechinesefood #spicystirfry #bellpepperrecipes #quickmeals #garlicchicken #blackpepperflavor #savorydinner #asianflavors #chinesetakeout #midweekdinner #mealprepideas #stirfrychicken #simpledinners #fastfoodhomestyle Skip the takeout and whip up this Easy Black Pepper Chicken right at home! Juicy chicken, vibrant veggies, and bold black pepper flavor in every bite!
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  • Chinese-style Chicken and Broccoli Stir-Fry

    Savory Chinese Chicken Stir-Fry with Crisp Broccoli Florets

    Ingredients:

    1 lb (450g) boneless skinless chicken breast, thinly sliced

    2 tablespoons soy sauce

    1 tablespoon oyster sauce

    1 tablespoon hoisin sauce

    1 tablespoon cornstarch

    2 tablespoons vegetable oil

    3 cloves garlic, minced

    1 teaspoon fresh ginger, grated

    1 medium head broccoli, cut into florets

    1/4 cup water or chicken broth

    1 tablespoon sesame oil

    Cooked jasmine rice, to serve

    Sesame seeds and green onions for garnish (optional)

    Directions:

    In a bowl, toss chicken slices with soy sauce, oyster sauce, hoisin sauce, and cornstarch. Let marinate for 15 minutes.

    Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the chicken and stir-fry for 3–4 minutes until golden and just cooked through. Remove and set aside.

    In the same wok, add the remaining oil. Stir-fry garlic and ginger until fragrant, about 30 seconds.

    Add broccoli florets and stir-fry for 2 minutes. Add water or chicken broth, cover, and steam for 2 more minutes until broccoli is tender-crisp.

    Return the chicken to the wok and toss everything together. Drizzle with sesame oil and stir well to coat.

    Serve hot over steamed jasmine rice. Garnish with sesame seeds and green onions if desired.

    Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes

    Kcal: 360 kcal | Servings: 4 servings

    #chinesecooking #chickenrecipes #stirfrydinner #asianflavors #homemadechinesefood #healthyweeknightmeals #quickmeals #easychickenrecipes #broccolirecipes #familydinnerideas #savorysauces #gingergarlic #ricebowlrecipes #wokcooking #easyhomecooking #lowfatdinners #asianstirfry #dinnerideas #chickenandbroccoli #takeoutathome

    Craving Chinese takeout? Skip the delivery and try this Chicken and Broccoli Stir-Fry – fast, flavorful, and way better than takeout!
    Chinese-style Chicken and Broccoli Stir-Fry Savory Chinese Chicken Stir-Fry with Crisp Broccoli Florets Ingredients: 1 lb (450g) boneless skinless chicken breast, thinly sliced 2 tablespoons soy sauce 1 tablespoon oyster sauce 1 tablespoon hoisin sauce 1 tablespoon cornstarch 2 tablespoons vegetable oil 3 cloves garlic, minced 1 teaspoon fresh ginger, grated 1 medium head broccoli, cut into florets 1/4 cup water or chicken broth 1 tablespoon sesame oil Cooked jasmine rice, to serve Sesame seeds and green onions for garnish (optional) Directions: In a bowl, toss chicken slices with soy sauce, oyster sauce, hoisin sauce, and cornstarch. Let marinate for 15 minutes. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the chicken and stir-fry for 3–4 minutes until golden and just cooked through. Remove and set aside. In the same wok, add the remaining oil. Stir-fry garlic and ginger until fragrant, about 30 seconds. Add broccoli florets and stir-fry for 2 minutes. Add water or chicken broth, cover, and steam for 2 more minutes until broccoli is tender-crisp. Return the chicken to the wok and toss everything together. Drizzle with sesame oil and stir well to coat. Serve hot over steamed jasmine rice. Garnish with sesame seeds and green onions if desired. Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes Kcal: 360 kcal | Servings: 4 servings #chinesecooking #chickenrecipes #stirfrydinner #asianflavors #homemadechinesefood #healthyweeknightmeals #quickmeals #easychickenrecipes #broccolirecipes #familydinnerideas #savorysauces #gingergarlic #ricebowlrecipes #wokcooking #easyhomecooking #lowfatdinners #asianstirfry #dinnerideas #chickenandbroccoli #takeoutathome Craving Chinese takeout? Skip the delivery and try this Chicken and Broccoli Stir-Fry – fast, flavorful, and way better than takeout!
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  • Mongolian Chicken

    Sweet and Savory Mongolian Chicken with Garlic Soy Glaze

    Ingredients:

    1.5 pounds boneless, skinless chicken thighs or breasts, thinly sliced

    1/3 cup cornstarch

    2 tablespoons vegetable oil

    1 tablespoon sesame oil

    4 cloves garlic, minced

    1 tablespoon fresh ginger, minced

    1/2 cup low-sodium soy sauce

    1/3 cup brown sugar

    1/4 cup water

    1 tablespoon rice vinegar (optional)

    1/2 teaspoon red pepper flakes (optional, for heat)

    3 green onions, sliced (for garnish)

    Cooked white rice or noodles, for serving

    Directions:

    Toss chicken slices in cornstarch until well coated. Shake off excess.

    Heat vegetable oil and sesame oil in a large skillet or wok over medium-high heat.

    Add chicken in batches and cook until golden and crisp on the outside, about 2–3 minutes per side. Remove and set aside.

    In the same pan, add garlic and ginger; sauté for 30 seconds until fragrant.

    Stir in soy sauce, brown sugar, water, rice vinegar, and red pepper flakes. Bring to a simmer.

    Return cooked chicken to the pan and toss to coat in the sauce. Simmer for 3–5 minutes until the sauce thickens and clings to the chicken.

    Serve hot, garnished with green onions over a bed of rice or noodles.

    Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
    Kcal: 410 kcal | Servings: 4 servings

    #mongolianeats #chinesetakeoutathome #easyasianrecipes #glazedsauce #garlicgingerchicken #soybasedsauce #dinnerideas #sweetandsavory #chickenrecipes #homemadechinesefood #weeknightmeals #flavorpacked #quickmeals #stirfrychicken #savorydishes #crispychicken #asianinspired #chickendinner #panfriedchicken #saucylove

    Skip the takeout and try this Mongolian Chicken at home! Sweet, garlicky, and perfectly saucy — better than your favorite restaurant!
    Mongolian Chicken Sweet and Savory Mongolian Chicken with Garlic Soy Glaze Ingredients: 1.5 pounds boneless, skinless chicken thighs or breasts, thinly sliced 1/3 cup cornstarch 2 tablespoons vegetable oil 1 tablespoon sesame oil 4 cloves garlic, minced 1 tablespoon fresh ginger, minced 1/2 cup low-sodium soy sauce 1/3 cup brown sugar 1/4 cup water 1 tablespoon rice vinegar (optional) 1/2 teaspoon red pepper flakes (optional, for heat) 3 green onions, sliced (for garnish) Cooked white rice or noodles, for serving Directions: Toss chicken slices in cornstarch until well coated. Shake off excess. Heat vegetable oil and sesame oil in a large skillet or wok over medium-high heat. Add chicken in batches and cook until golden and crisp on the outside, about 2–3 minutes per side. Remove and set aside. In the same pan, add garlic and ginger; sauté for 30 seconds until fragrant. Stir in soy sauce, brown sugar, water, rice vinegar, and red pepper flakes. Bring to a simmer. Return cooked chicken to the pan and toss to coat in the sauce. Simmer for 3–5 minutes until the sauce thickens and clings to the chicken. Serve hot, garnished with green onions over a bed of rice or noodles. Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes Kcal: 410 kcal | Servings: 4 servings #mongolianeats #chinesetakeoutathome #easyasianrecipes #glazedsauce #garlicgingerchicken #soybasedsauce #dinnerideas #sweetandsavory #chickenrecipes #homemadechinesefood #weeknightmeals #flavorpacked #quickmeals #stirfrychicken #savorydishes #crispychicken #asianinspired #chickendinner #panfriedchicken #saucylove Skip the takeout and try this Mongolian Chicken at home! Sweet, garlicky, and perfectly saucy — better than your favorite restaurant!
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  • Ginger Chicken Stir-Fry

    Zesty Ginger Chicken Stir-Fry with Colorful Veggies

    Ingredients:

    1 lb (450g) boneless, skinless chicken breast, thinly sliced

    2 tablespoons soy sauce

    1 tablespoon rice vinegar

    1 tablespoon cornstarch

    2 tablespoons vegetable oil

    1 tablespoon sesame oil

    1-inch piece fresh ginger, grated

    2 garlic cloves, minced

    1 red bell pepper, sliced

    1 cup broccoli florets

    1 carrot, julienned

    2 green onions, sliced

    2 tablespoons oyster sauce

    1 tablespoon hoisin sauce

    2 tablespoons water

    Salt and pepper to taste

    Sesame seeds, for garnish

    Steamed rice, for serving

    Directions:

    In a bowl, combine the chicken, soy sauce, rice vinegar, and cornstarch. Mix well and let marinate for 10–15 minutes.

    Heat vegetable oil in a wok or large skillet over medium-high heat. Add the chicken and stir-fry until browned and cooked through, about 5–6 minutes. Remove and set aside.

    Add sesame oil to the same pan. Add grated ginger and garlic, and stir-fry for 30 seconds until fragrant.

    Add the bell pepper, broccoli, and carrot. Stir-fry for 3–4 minutes until crisp-tender.

    Return the chicken to the pan. Stir in oyster sauce, hoisin sauce, and water. Toss everything together until well-coated and heated through.

    Season with salt and pepper to taste.

    Garnish with sliced green onions and sesame seeds. Serve hot over steamed rice.

    Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
    Kcal: 330 kcal | Servings: 4 servings

    #stirfryrecipes #gingerchicken #easyasianrecipes #quickdinners #healthymeals #chickenstirfry #weeknightdinner #glutenfreedinner #colorfulveggies #asianinspired #homecooking #flavorfuldishes #spicychicken #mealprepideas #lowfatrecipes #chinesefoodathome #lightdinner #veggielover #riceandchicken #gingerglazed

    Whip up this quick and zesty Ginger Chicken Stir-Fry tonight! Packed with fresh veggies and bold flavor, it’s your new go-to weeknight wonder!
    Ginger Chicken Stir-Fry Zesty Ginger Chicken Stir-Fry with Colorful Veggies Ingredients: 1 lb (450g) boneless, skinless chicken breast, thinly sliced 2 tablespoons soy sauce 1 tablespoon rice vinegar 1 tablespoon cornstarch 2 tablespoons vegetable oil 1 tablespoon sesame oil 1-inch piece fresh ginger, grated 2 garlic cloves, minced 1 red bell pepper, sliced 1 cup broccoli florets 1 carrot, julienned 2 green onions, sliced 2 tablespoons oyster sauce 1 tablespoon hoisin sauce 2 tablespoons water Salt and pepper to taste Sesame seeds, for garnish Steamed rice, for serving Directions: In a bowl, combine the chicken, soy sauce, rice vinegar, and cornstarch. Mix well and let marinate for 10–15 minutes. Heat vegetable oil in a wok or large skillet over medium-high heat. Add the chicken and stir-fry until browned and cooked through, about 5–6 minutes. Remove and set aside. Add sesame oil to the same pan. Add grated ginger and garlic, and stir-fry for 30 seconds until fragrant. Add the bell pepper, broccoli, and carrot. Stir-fry for 3–4 minutes until crisp-tender. Return the chicken to the pan. Stir in oyster sauce, hoisin sauce, and water. Toss everything together until well-coated and heated through. Season with salt and pepper to taste. Garnish with sliced green onions and sesame seeds. Serve hot over steamed rice. Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes Kcal: 330 kcal | Servings: 4 servings #stirfryrecipes #gingerchicken #easyasianrecipes #quickdinners #healthymeals #chickenstirfry #weeknightdinner #glutenfreedinner #colorfulveggies #asianinspired #homecooking #flavorfuldishes #spicychicken #mealprepideas #lowfatrecipes #chinesefoodathome #lightdinner #veggielover #riceandchicken #gingerglazed Whip up this quick and zesty Ginger Chicken Stir-Fry tonight! Packed with fresh veggies and bold flavor, it’s your new go-to weeknight wonder!
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