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The bold spices are so potent you only need to marinate the chicken breasts for 10 minutes before cooking. Today, olive leaf is gaining recognition for its various health benefits. I omitted galangal since I hardly ever cook with it, and added tamarind and dried chilies to the sauce. One serving of this fast Mexican dinner is a hearty two tostadas, and the serving of jicama slaw on each tostada is gracious; serve with a side of grilled corn or a tomato-avocado stacked salad. Chicken with Mushroom Sauce Once chicken breasts are finished cooking, don't wash the pan.

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Chicken breasts are versatile, and they're easy to incorporate into a variety of family favorites, from stir-fries to fajitas. Boneless chicken breasts continue to balloon in size, from what was a standard 5 to 6 ounces each to nearly 8 ounces.

While the meat is lean, that extra weight adds up: A 6-ounce breast has calories and 4 grams of fat; an 8-ounce breast has calories and 5 grams of fat. Use trimmings in stir-fries, or bake into crispy breaded tenders. Individually portioned breasts tend to be smaller—Perdue Perfect Portions breasts weigh in at about 5 ounces each. Here, find 50 ways to take chicken breasts to the next level.

You shouldn't let chicken breasts marinate for hours. Chicken breasts are naturally tender, so marinating simply adds flavor. You don't need the brine of marinade to break down the protein. It's best to choose bold ingredients and avoid soaking the delicate meat in acidic liquids for too long—it may become stringy and tough. If you like chile paste, try Thai Coconut Chicken. If you like hot sauce, try Buffalo Chicken.

Instead of a salt-laden store-bought buffalo sauce, we make our own. It's just as flavorful but much better for your nutritional bottom line.

If you like herbs, try Herbed Chicken. This recipe is a great way to use up any leftover herbs you have, too. A marinade of dark Mexican beer like Negra Modelo , soy sauce, and fresh lime juice gives these Chicken Fajitas a fresh kick of flavor.

Dark Mexican beer is especially great in this marinade because it turns sweet and molasses-y when cooked. Chicken doesn't need a long marinade to soak up the flavors, so let the strips of chicken sit for an hour while you prepare the rest of your meal. These healthy chicken fajitas can be prepared on the stovetop with a grill pan as directed, or outside over a charcoal or gas grill.

If you've got the grill going, throw on some vegetables and a few ears of corn to complete your meal. Serve with flour tortillas, sautéed peppers and onions, and sliced jalapeño peppers.

Store-bought marinades are certainly convenient, but they're often loaded with sodium. Some have more than milligrams of sodium in just two tablespoons. Smart cooks know that homemade marinades are the way to go. They're easy to whisk up and often require ingredients you already have on hand. If you want extra flavor, don't toss the marinade once you're ready to cook the chicken.

Any bacteria from the chicken in the marinade will be destroyed over the heat. After cooking the chicken, use the tasty browned bits left behind in the pan as the base for a speedy sauce. For this recipe, butter, sage, shallots, and thyme make a luxurious pan sauce in under 5 minutes.

Whipping cream blunts the bite of the tangy Dijon, but you'll still get plenty of kick. Once chicken breasts are finished cooking, don't wash the pan. The browned bits on the bottom of your skillet are flavor gold. This is comfort food eating at its richest.

Mushrooms act like a sponge and soak up all the delicious flavors. Fresh thyme adds woodsy notes to the sauce. Rosemary or oregano would be a good substitute if you have either of those on hand. Serve the chicken breasts atop mashed potatoes and spoon the pan sauce over the chicken and spuds to complete the meal.

Instead of putting tangy pimento cheese spread between two pieces of bread, mix things up and stuff chicken breasts with it. The impressive-looking results of stuffed chicken breasts belie the ease of preparation. You can stuff them up to a day ahead, keep refrigerated, and then simply cook and serve. Blue cheese is a classic stuffed chicken breast choice. When it's warmed, blue cheese turns fudgy and rich.

Goat cheese is a milder alternative to the pungent blue. When it's cooked, couscous is fluffy but still chewy and firm. It's great for a simple side, an easy salad, or even stuffed in vegetables. If you have leftover quinoa, bulgur, or farro, you can use them instead of the couscous. As a bonus, they're whole grain where couscous isn't.

Serve with fresh sautéed green beans, pan-roasted broccolini, or blanched asparagus spears. Pan-frying is an easy way to get crispy crusts on chicken breasts and tenders without unhealthy frying. You can use almost any combination of ingredients for pan-fried chicken. Keep this simple strategy in mind: Dip chicken in buttermilk to add a tangy flavor, and coat it with flour and nuts or other tasty breading ingredients.

Then pan-fry it in a sensible amount of heart-healthy oil to create a crisp exterior. Kids love the sweetness that the coconut adds to the coating of these Coconut Chicken Fingers. And, if your kids are allergic to wheat flour, note that this recipe uses rice flour instead. Marinating chicken breasts for four hours in a classic combination of buttermilk, egg, onion powder, and a hint of red pepper yields tender, flavorful results.

Sauté the chicken just before baking to give it a perfectly crispy crust. This classic breaded chicken recipe creates a very versatile chicken dish. Ground red pepper provides a hit of spice to the chicken, but if you want something a bit different, smoked paprika would be a good substitute. We really like ground chipotle peppers, too. Larb, the popular Thai salad of highly seasoned ground meat and herbs, offers cooks who like to go big a real opportunity to do so.

Purée them together so the flavor permeates the meat. Ground chicken is a lighter, leaner alternative to ground beef. Or skip the bread entirely and pair these Greek chicken patties with a creamy Tzatziki-style sauce and serve with sliced tomatoes, lettuce leaves, and sliced feta cheese for a quick weeknight-friendly meal.

Give beef a rest and try chicken for burgers instead. Simply combine chicken breasts, capers, shallots, salt, and pepper in a food processor, shape into patties, and cook in a grill pan. If you need to speed up your weeknight cooking, make these patties in advance. Line a cookie sheet with freezer paper, arrange uncooked patties in a single layer on the pan, and freeze until firm.

Wrap each frozen burger in freezer paper or aluminum, and store until you need them. Like beef burgers, take out as many as you need, thaw in the fridge overnight or while you're at work, and you'll be able to have a simple sandwich in just minutes when you get home. It doesn't get much easier, or more satisfying: Lemon brightens this cozy winter meal, but the classic flavors are sure to elicit cries for a second helping any time of the year.

This one-pan chicken dish is a whole meal in one skillet, but serve with a simple side salad to sneak in another serving of veggies. If that's all you have on hand, steam them first, and then add them to the pan for the final step. Let us take meal planning off your plate. Get this recipe and thousands more with the Cooking Light Diet. Spice up sandwich night with this recipe for a hearty and healthy chicken-filled panini.

If you're a fan of spicy chicken wings, you're in luck. We make a homemade "wing sauce" with hot sauce, butter, and vinegar. After the chicken breast halves are cooked, they get tossed in the sauce for ultimate flavor impact. We didn't skip the all-important dipping sauce either. Cool down from the kick of the wing sauce with a sour cream-blue cheese spread on the sandwich.

Cold bread just won't do. The kick of spice from chili powder, fire-roasted tomatoes, and diced green chiles will wake up and shake up your idea of classic macaroni and cheese. It's a welcomed change for healthy cooks looking for a bit of comfort food without blowing their calorie budget.

Instead of piling on the cheese and melting it, we create a simple flour-milk-cheese mixture that is ultra creamy without being ultra heavy on the fat, sodium, and calories. Chicken and dumplings are notoriously time-consuming, but the end result is very much worth the effort. However, if you're a time-crunched cook who craves the comforting pleasures of this classic dish, this recipe is for you. In just under 45 minutes, you can turn the quintessential ingredients for chicken and dumplings—celery, carrots, onion, garlic, chicken, and herbs—into a weeknight dinner favorite.

Pillowy dumplings flecked with fragrant fresh herbs cook drop-style in the stock mixture. This recipe is also a great way to use up leftover chicken or Thanksgiving turkey if you have it. This homey and healthy chicken potpie boasts a creamy, savory sauce you'll want to lick from the pan. It's a flavor experience that often relies on several hours of slow cooking, but we've sped it up with a few shortcuts that still deliver on flavor satisfaction.

For example, refrigerated pie crust dough is used in place of homemade dough. Potpie is a great way to use up leftover chicken or turkey, and that'll shave a few minutes off your cook time, too.

Just skip step 2, add chicken to a warmed Dutch oven, and start the recipe at step 3. Thickening the sauce in the pan before the pie goes into the oven results in a luscious sauce that's begging for a swipe with crusty bread. Chicken lettuce wraps are an adventurous way to introduce new flavors and cuisines to your table of eaters. They're a lot like tacos—handheld and highly customizable—and often very fast to prepare.

For this Korean-inspired version, we let chicken marinate in big-flavor ingredients—gochujang, sesame oil, soy sauce, and brown sugar. Think of gochujang as Korean steak sauce, adding savory depth to the chicken. The marinated chicken only needs a quick sauté before you pair it with crunchy refreshing toppings like cucumber and green onions and a crisp Bibb lettuce leaf. Restaurant chicken satay just can't compete with our lighter and more flavorful version.

Light coconut milk, lime juice, brown sugar, fish sauce, fresh ginger, and curry powder combine for a potent and highly flavorful marinade for the chicken pieces. The real magic is with the almond butter dipping sauce though. It's luxuriously creamy with a kick of garlicky heat from the Sriracha.

Munch on cucumber slices to cool of your palate between dips in the sauce. To speed up prep time, add the chicken to the marinade and make the dipping sauce before you leave for work in the morning. You'll only need to skewer the chicken and grill when you get home. Miso is a thick, fermented soybean paste. It comes in several versions; the most common, shiro miso, is also the mildest and sweetest.

You may see it called yellow or white miso at the supermarket. If you're feeling adventurous, opt for "red miso. Small bits of Japanese miso add worlds of flavor to every type of dish, from soups to stir-fries.

In this grilled chicken dish, the miso vinaigrette doubles as a sauce for the noodles and a glaze before the chicken hits the grill. The noodle mixture and the chicken can be made a couple of days ahead, and the cooked dish makes great leftovers. This superfast stir-fry is overflowing with traditional Asian spices and comes together in under 20 minutes. If you don't have or can't find oyster sauce, clam juice or fish sauce will work in its place. Rice noodles are more firm and don't turn mushy after being sautéed in the pan, but feel free to use fine udon noodles instead.

Or spoon the chicken mixture over a bed of brown rice. That will be equally savory and likely save you one ingredient at the supermarket. If you like heat, top your stir-fry with a bit more sambal oelek, a hot sauce made with red chiles, garlic, ginger, fish sauce, and sugar. Craving a rice bowl from your favorite Chinese restaurant but can't spare the calories?

You've got chicken, broccolini, and rice. It's a full meal in one bowl. What more could you ask for?! Green beans and asparagus are smart substitutes for the broccolini if you can't find it. Top with a little Sriracha or sambal oelek for a flavor-filled kick of heat. Contact Us Discover Duck. Appetizer Recipes A perfect start to any meal, appetizers are great for entertaining and the ideal way to try duck for the first time.

Our recipes include appetizers both with duck and without duck as an ingredient. Main Dish Entrée Recipes Duck is an impressive main course that can be surprisingly easy to prepare. From roasted whole duck to duck breast, try one of our many flavorful duck main dish recipes. Soup Recipes Duck turns plain soup into something special. The flavor of duck makes it perfect in soups or stews, adding a richness you'll love. Salad Recipes The versatility of duck shines in fresh salads. The flavor and texture of duck are the perfect accompaniment with crisp greens or other fresh ingredients.

This collection of sauce and rub recipes perfectly accents the flavor of duck. Side Dish Recipes Wondering what to serve with your duck dish?

Chicken Breasts 50 Ways