World food: our best recipes - 331 recipes
More World food recipes
Baked Teriyaki Chicken
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By lisaS
gail margol
- 1 tablespoon cornstarch
- 1 clove fresh garlic, minced
- 1 tablespoon cold water
- 1/2 teaspoon ground ginger
- 1/2 cup white sugar
- 1/4 teaspoon ground black pepper
- 1/2 cup soy sauce
- 12 Skinless chicken thighs (I used chicken drumettes,for an appetizer
- 1/4 cup cider vinegar
Hibachi-Style Noodles
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By á-34480
Who needs takeout when you can make these Hibachi-Style noodles at home? They're quick, easy and delicious and will...
- 1 package Chinese-style noodles, fresh
- 1 tablespoon oyster sauce
- 2 tablespoons soy sauce
- 8 tablespoons sugar
- 2 tablespoons honey
- 2 tablespoons sesame oil
- 1 teaspoon chili garlic
Garlic Chicken & Veggies Stir Fry
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By SaniaASK
GETTING READY 1. In a large mixing bowl, combine all the ingredients for the chicken marinade with the boneless c...
- FOR THE CHICKEN MARINADE
- Boneless chicken 1 Pound, diced
- Eggs 1 Medium, beaten
- All purpose flour 1 Cup
- Garlic powder/Crushed garlic 2 Teaspoon
- Soy sauce 2 Teaspoon
- Red chili powder 1⁄2 Teaspoon
- Salt To Taste
- FOR DEEP FRYING THE MARINATED CHICKEN
- Oil As needed for deep frying
- FOR THE GRAVY SAUCE
- Honey 2 Teaspoon (Adjust as per your preference to sweetness)
- White vinegar 2 Teaspoon
- Soy sauce 2 Teaspoon
- Chili flakes 1 Teaspoon
- Cornflour 1 Tablespoon
- REST OF THE INGREDIENTS FOR THE GARLIC CHICKEN
- Sesame oil 1 Tablespoon
- Green chilies 2 Medium, sliced
- Crushed garlic 4 Teaspoon
- Assorted vegetables 1 Cup (16 tbs), chopped (Mushrooms, broccoli and bell peppers recommended along with other vegetables of your choice)
- Salt To Taste
- Water
Coconut Chicken with Pineapple Fried Quinoa
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By á-43854
Pineapple fried quinoa is a twist off of Chinese fried rice, topped with sliced fried chicken that is seasoned with...
- 16 ounces boneless skinless chicken breast
- 1/4 cup arrowroot powder, organic cornstarch works too
- 1 tablespoon Caribbean jerk seasoning
- 1 large egg, or 2 large egg whites
- 1 cup unsweetened coconut
- 1/2 cup gluten free breadcrumbs
- 2 tablespoons coconut oil
- QUINOA
- 1 tablespoon coconut oil
- 1 1/2 cups diced fresh pineapple
- 1 sweet onion, diced
- 2 tablespoons gluten free chili sauce
- 3 cups cooked quinoa, room temperature or cold
- 1 red pepper, diced
- 1/2 cup fresh cilantro, divided
- 2 teaspoons lime zest
- 1/2 teaspoon sea salt
- 1/4 teaspoon fresh ground black pepper
- 2 eggs, beaten
- Sriracha, for serving
Chinese Chicken with Broccoli
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By disler
Cut the chicken into cubes
- Coating for Chicken:
- 2 egg whites (3 egg whites)
- 2 tbs cornstarch (3 tbs corn starch)
- 1/2 tsp salt (1/4 x 3 salt)
- Sauce:
- 4 tbs oyster sauce (5 tbs oyster sauce)
- 4 tbs soy sauce (5 tbs soy sauce)
- 3 tbs water (4 tbs water)
- Thickening agent:
- 2 tsp cornstarch
- 2 tbs COLD water
- oil
- 4 cloves garlic (5 cloves garlic)
- Directions in parenthese for 6-7 servings
Slow-Cooked Moroccan Chicken
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By á-44499
Recipe by Angela Huse
- 1 medium onion, coarsely chopped(1/2 cup)
- 8 oz baby carrots with tops, trimmed, or baby carrots, halved lengthwise if large
- 1/2 cup pitted dried plums (prunes)
- 1 14-oz can reduced-sodium chicken broth
- 8 bone-in chicken thighs, skinned
- 1 1/4 tsp curry powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
Crispy Chicken Breasts with Chermoula and Escarole
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By garciamoss
Chermoula, a spice and herb sauce popular in Morocco and Tunisia, can be used as a marinade or condiment for these ...
- 4 tablespoons olive oil, divided
- 2 large skin-on, bone-in chicken breasts, bones removed (1 1/2–2 lb.)
- Kosher salt and freshly ground black pepper
- 2 cloves garlic finely chopped
- 1 teaspoon coriander seeds, chopped
- 1 teaspoon cumin seeds, chopped
- 1/2 teaspoon hot smoked paprika
- 1 medium shallot, sliced into rings
- 1/2 cup fresh cilantro leaves with tender stems
- 2 tablespoons (or more) fresh lemon juice
- 1/2 head escarole, torn into pieces
Butter Chicken
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By á-40821
How to make Butter Chicken
- For Masala:
- Preparation Time: 15 Minutes
- 1 tbsp Oil
- 3 cups Tomato Puree
- 1 tbsp Ginger - Finely Grated
- 1 tbsp Garlic - Finely Grated
- 1 half inch Cinnamon Stick
- 2 Green Cardamoms
- 1/2 tbsp Kasuri Methi / Dried Fenugreek Leaves
- 1 tsp Red Chili Powder
- 1/2 tsp Cinnamon Powder
- 1 Green Chilly - Chopped
- Water as Required
- Salt to taste
- For Chicken:
- 2 tbsp Oil
- 450 gms Chicken - Skinless and Diced
- 1 tbsp Plain Yogurt
- 1/2 tsp Turmeric Powder
- 1/2 tbsp Garlic - Finely Grated
- 1/2 tbsp Ginger - Finely Grated
- 1/2 tsp Chilly Powder
- 1/2 tbsp Lemon Juice
- 1 tsp Garam Masala Powder
- 1/2 cup Heavy Cream
- 5 to 7 Almonds - Roasted and then Grated to a fine paste
- 1 tbsp Butter
- Salt to taste
- For Garnishing:
- 1/2 cup Coriander - Finely Chopped
- Servings: 2-3
Thai Pineapple Peanut Chicken Satay
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By CandyH
MARINADE: In a medium bowl, whisk Thai Peanut Pineapple Chicken Marinade/Sauce ingredients together
- 2 pounds chicken (4-6 chicken breasts) chopped into bite size pieces
- 1 fresh pineapple, chopped into 1” pieces
- 3 tablespoons olive oil
- 1/3 cup coconut milk (lite is fine)
- 1/4 teaspoon cornstarch
- 1/3 cup crunchy peanut butter
- Thai Peanut Pineapple Marinade/Sauce
- 1/3 cup pineapple juice
- 1/4 cup soy sauce
- 1/4 cup brown sugar, packed
- 1 tablespoons fish sauce
- 1 tablespoon lime juice
- 1-2 teaspoons sriracha/Asian hot red chili sauce
- 1 teaspoon dry basil
- 1 teaspoon ground garlic
- 1/2 teaspoon ground ginger
- 1/4 teaspoon black pepper
- Garnish (optional)
- Freshly squeezed lime juice
- Crushed peanuts
- Green onions
Slow Cooked Orange Chicken
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By á-80242
Main Dish
- 1/3 c.BBQ sauce
- 1/3 c. marmalade
- 1 T minced ginger
- 1 T minced garlic
- dash red pepper flakes
- 2 T soy sauce
- Cornstarch
- Boneless Skinless Chicken breasts or tenders
Sweet, Sticky, and Spicy Chicken
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By june
Separate broccoli into florets and stalk
- 1/2 lb broccoli (about 1 large stalk)
- 1/4 cup reduced-sodium soy sauce
- 2 tbsp hot sauce
- 2 tbsp honey
- 1 tbsp packed brown sugar
- 2 tsp finely chopped fresh ginger
- 2 tsp finely chopped garlic
- 1 1/4 tsp cornstarch
- 1 lb boneless, skinless chicken breast, cut crosswise into 1/2-inch-thick slices
- 1/4 tsp salt
- 1 tbsp vegetable oil
Asian Orange Chicken Thighs with Cauliflower Rice
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By MiMaRee
Try this delicious Asian Orange Chicken Thighs with Cauliflower Rice for dinner
- Nonstick cooking spray
- 2 tablespoons sesame oil (not toasted)
- 4 large bone-in chicken thighs (about 2 1/4 pounds total), skin removed
- 1 tablespoon reduced-sodium soy sauce
- 1 teaspoon finely shredded orange peel
- 1 tablespoon freshly squeezed orange juice
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1/4 teaspoon crushed red pepper
- 2 tablespoons cold water
- 1 teaspoon cornstarch
- 4 cups coarsely chopped cauliflower florets
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- snipped fresh cilantro (optional)
- finely shredded orange peel (optional)
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