Asian-Inspired Fusion That Beats Takeout Sticky chicken tenders are often found in American diners or fast-food chains, but ...

3. Add broth and cream; simmer until mixture has reduced by half, about 5 minutes. If you want a thicker sauce, see cook’s ...

This Cold Buffalo Chicken Dip takes all the classic flavors ... seasonings and spicy buffalo sauce, then refrigerate until ...

Set seared chicken legs aside, skin-side up, on a plate. As soon as the chicken is done searing, add soy sauce, vinegar, water, brown sugar, garlic, mandarin peel, star anise, peppercorns and bay ...

Chicken thighs braise in a tangy cider ... Whisk together cornstarch and 1 tablespoon cold water in a small bowl; add to sauce in skillet. Cook, stirring constantly, until sauce is thickened ...

As sauce starts to thicken, after 1-2 minutes, whisk in salt and nutmeg. Reduce heat to medium-low and continue cooking, stirring occasionally, until thickened, 1-2 minutes. Stir in chicken stock ...

Make this five-star recipe for Seattle-style chicken teriyaki, or make the sauce to gloss over whatever ... N.Y., best consumed with cold beer and an Elmore Leonard novel. For that I like a ...

Spoon it over blanched green beans or al dente penne. My favorite combo is to use it atop crispy skinned chicken thighs. The sauce can be concocted while the thighs finish cooking in the oven for ...