Almond-Crusted Chicken Parmesan

4 boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper
1 c. almond flour
3 large eggs, beaten
3 c. freshly grated Parmesan, plus more for serving
2 tsp. garlic powder
1 tsp. onion powder
2 tsp. dried oregano
Vegetable oil
3/4 c. low-carb sugar-free tomato sauce
1 1/2 c. shredded mozzarella
Fresh basil leaves, for topping

Preheat oven to 400°. Using a sharp knife, cut chicken breasts in half crosswise. Season chicken on both sides with salt and pepper.

Place eggs and almond flour in 2 separate shallow bowls. In a third shallow bowl, combine Parmesan, garlic powder, onion powder, and oregano. Season with salt and pepper.

Working with one at a time, dip chicken cutlets into almond flour, then eggs, and then Parmesan mixture, pressing to coat.

In a large skillet over medium heat, heat 2 tablespoons oil. Add chicken and cook until golden and cooked through, 2 to 3 minutes per side. Work in batches as necessary, adding more oil when needed.
Transfer fried cutlets to a 9″-x-13″ baking dish, evenly spread tomato sauce on each cutlet and top with mozzarella.

Bake until cheese is melty, 10 to 12 minutes. If desired, broil until cheese is golden, 3 minutes.
Top with basil and more Parmesan before serving.

Filipino Chicken Mami Soup

1 package (16 ounces) fresh egg noodles/mami
8 cups homemade broth
2 cups cooked chicken meat, shredded

Toppings
1/2 napa cabbage, shredded
1 large carrot, peeled and julienned
4 hard-boiled eggs, peeled and halved
fried garlic bits
1/2 cup green onions, ends trimmed and chopped
boneless, skinless chicken breast

For the Homemade Broth
1 tablespoon canola oil
1 large onion, peeled and chopped
3 cloves garlic, peeled and minced
3 pounds bone-in chicken thigh meat
2 quarts boiling water
2 medium carrots, cut into chunks
2 celery stalks, cut into chunks
2 bay leaves
1 teaspoon peppercorns
1 tablespoon salt
fish sauce to taste

For the Fried Garlic Bits
1 head garlic, peeled and minced
1/2 cup oil

In a pot over medium heat, bring about 4 quarts of water to a boil. Add egg noodles and cook for about 10 to 15 seconds. Remove from water and drain well.

Divide noodles equally into bowls. Add chicken meat, julienned carrots, shredded napa cabbage, and hard-boiled egg.

Pour hot broth. Garnish with fried garlic bits and chopped onions. Serve hot.
For the Homemade Broth

In a deep pot over medium heat, heat oil. Add onions and garlic and cook until limp and aromatic.

Add chicken and cook, stirring occasionally, until it loses its pink. Lower heat, cover, and cook for about 8 to 10 minutes or until chicken releases its juices.

Raise heat to high and add boiling water. Add carrots, celery, bay leaves, and peppercorns. Season with salt. Skim scum that accumulates on top.

Lower heat again and simmer for another 10 to 15 minutes or until chicken is cooked through.

With a slotted spoon, remove chicken pieces from broth. Allow to cool to touch. Remove meat from bones and shred. Set aside chicken meat and keep warm.

Return the bones to the pot and continue to cook at barely a simmer, uncovered, for about 30 to 40 minutes is slightly reduced and flavor is concentrated.

Using a cheesecloth, strain liquid and discard bones and aromatics. Return the broth to the pot and bring to a boil. Season with fish sauce to taste.
For the Fried Garlic Bits

In a small pan over low heat, heat oil. Add garlic and cook until golden and crisp. With a slotted spoon, remove toasted garlic and drain on paper towels.

Filipino Chicken Sotanghon Soup

1 tablespoon canola oil
1 onion, peeled and sliced thinly
4 cloves garlic, peeled and minced
1 thumb-size ginger, peeled and julienned
1 pound chicken on the bone
1 cup Chinese celery (kinchay), chopped
2 tablespoons fish sauce
7 cups chicken broth
1 teaspoon atchuete powder
1 large carrot, peeled and julienned
salt and pepper to taste
4 ounces (about 2 coils) sotanghon (bean threads)
1/2 head napa cabbage, shredded
3 hardboiled eggs, peeled and halved
fried garlic bits
green onions, chopped

For the Fried Garlic Bits
1/2 cup oil
1 head garlic, peeled and minced

In a large pot over medium heat, heat oil. Add onions, garlic, and ginger and cook until softened.

Add chicken and cook, stirring regularly, until lightly browned and juices run clear.

Add celery and cook, stirring regularly, for about 1 to 2 minutes or until softened.

Add fish sauce and cook for about 1 to 2 minutes.

Add chicken broth and bring to a boil, skimming any scum that floats on top. Lower heat, cover, and continue to cook until chicken is cooked through.

In a bowl, combine about ½ cup of the hot broth and atsuete powder. Stir until atsuete is dissolved. Add atsuete water to pot.

Add carrots and cook for about 1 to 2 minutes or until half-done. Season with salt and pepper to taste.

Add sotanghon noodles and push down into broth to soften, stirring gently to separate.

Ladle soup into bowls and top with boiled eggs, fried garlic bits and green onions. Serve hot.

When noodles have slightly softened, add cabbage and cook for another 2 to 3 minutes or until noodles are cooked and vegetables are tender yet crisp.

For the Fried Garlic Bits

In a small pan over low heat, heat oil. Add garlic and cook, stirring occasionally, for about 10 to 15 minutes or until golden brown.

With a slotted spoon, remove from pan and drain on paper towels. Garlic will crisp as it cools.

Souvlaki Chicken with Tzatziki

FOR THE YOGURT DIP
1/2 large cucumber, peeled
1 cup plain whole-fat or low-fat Greek yogurt
1 tablespoon finely chopped fresh dill (or 1 teaspoon dried dill)
3 cloves garlic, minced
1 teaspoon white vinegar
1 tablespoon extra-virgin olive oil
Kosher salt, to taste

FOR THE CHICKEN
1 1/2 pounds boneless, skinless chicken breasts
2 tablespoons extra-virgin olive oil
1 tablespoon dried oregano
1 1/2 teaspoons fresh lemon juice, plus more for squeezing over chicken
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

FOR SERVING
Whole-wheat pitas
Sliced yellow onion
Lemon wedges
Tomato wedges
Pitted kalamata olives

Make the yogurt sauce: Cut the cucumber in half lengthwise and, using a spoon, scrape out the seeds. Grate the cucumber on the coarse side of the grater and transfer to a clean kitchen towel or cheesecloth. Squeeze gently but firmly to press out most of the liquid.

In a medium bowl, combine the grated cucumber, yogurt, dill, garlic, vinegar and oil, and season to taste with salt. Cover and refrigerate while you make the chicken. (You should have about 1 1/2 cups of dip).

Make the chicken: Place the oven rack 4 to 6 inches from the broiling element and heat the broiler on high. Line a large, rimmed baking sheet with aluminum foil.

Using a sharp paring knife, trim any fat from the chicken and cut into bite-size pieces, 1- to 1 1/2-inch cubes. In a large bowl, whisk together the oil, oregano, lemon juice, salt and pepper. Toss the chicken in the seasoning until coated.

If using skewers, thread the chicken pieces onto the skewers, so the pieces are touching, about 6 pieces of chicken on each skewer. Place the skewers on the baking sheet and broil for 8 to 10 minutes, turning them over with tongs halfway through cooking, until the chicken begins to brown. (If not using skewers, spread the chicken on the baking sheet and follow the same broiling instructions.)

The small chicken pieces will dry out if overbaked, so, if the protein is done before it browns nicely, move the rack up closer to the broiler for just a minute or two.

Transfer the chicken to plates and squeeze the lemon over them.

Serve the chicken and yogurt sauce with warm whole wheat pitas, sliced yellow onion, lemon wedges, tomatoes wedges and olives.

Garlic and Ginger Chicken

6 garlic cloves, minced or finely grated
2 tablespoons finely grated fresh ginger
1 teaspoon kosher salt
2 pounds boneless, skinless chicken thighs
2 tablespoons coconut oil

In a large bowl, stir together the garlic, ginger and salt until combined. Add the chicken to the bowl and, using your hands, rub the aromatics all over the chicken. If you have time, cover the bowl and refrigerate for up to 24 hours.

When ready to cook the chicken, warm a large cast-iron skillet over medium heat until you can hold your hand about 5 inches above it for no longer than 2 seconds. Add the oil and heat until it shimmers. Add the chicken and cook, turning occasionally, until deeply browned and cooked through, about 15 to 20 minutes, adjusting the heat under the pan as necessary, if the garlic and ginger start to burn.

Divide the chicken among plates and serve warm.

Thai Chicken with Cilantro Sauce

2 jalapeño peppers, seeds and ribs removed
4 cloves garlic, 2 smashed, 2 minced
1/2 cup lightly packed cilantro leaves and stems, plus 1 tablespoon chopped cilantro
2 tablespoons Asian fish sauce (nam pla or nuoc mam)
1 tablespoon cooking oil
1 teaspoon Asian sesame oil
1/2 teaspoon salt
4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)
6 tablespoons rice-wine vinegar
1 tablespoon sugar
1/4 teaspoon dried red-pepper flakes
1 1/2 tablespoons water

Light the grill or heat the broiler. In a blender or food processor, puree the jalapeños, smashed garlic cloves, the 1/2 cup cilantro leaves and stems, the fish sauce, cooking oil, sesame oil, and 1/4 teaspoon of the salt. Put the chicken in a shallow dish and coat it with the cilantro puree.

Grill the chicken over moderately high heat or broil it for 5 minutes. Turn and cook until just done, about 5 minutes longer.

Meanwhile, in a small stainless-steel saucepan, bring the vinegar, sugar, and the remaining 1/4 teaspoon salt to a simmer, stirring. Simmer for 2 minutes. Pour the liquid into a small glass or stainless-steel bowl and let cool. Add the minced garlic, the 1 tablespoon chopped cilantro, the red-pepper flakes, and water. Serve each chicken breast with a small bowl of the dipping sauce alongside.

Mojito Chicken with Grapefruit

1 red grapefruit
1 lime
1/4 cup extra-virgin olive oil
2 tablespoons chopped cilantro
2 tablespoons chopped mint
Salt and freshly ground pepper
1 1/2 pounds skinless, boneless chicken thighs
2 tablespoons chopped red onion

Light a grill or preheat a grill pan. Using a sharp knife, peel the grapefruit and lime, removing all of the bitter pith. Cut in between the membranes and release the sections onto a work surface. Squeeze the membranes over a medium bowl to extract the juices. Stir in half each of the olive oil, cilantro and mint and season with salt and pepper. Add the chicken and toss to coat.

Grill the chicken thighs over moderately high heat, turning them occasionally, until they are lightly charred outside and cooked through, 8 to 10 minutes.

Meanwhile, coarsely chop the grapefruit and lime sections and transfer to a bowl. Add the red onion and the remaining olive oil, cilantro and mint. Season with salt and pepper. Serve the chicken thighs with the citrus salsa.

Indian Barbecue Chicken

Vegetable oil
1 medium onion, finely diced
3 garlic cloves, minced
3 tablespoons fresh ginger, minced
1 cup ketchup
1/3 cup distilled white vinegar
1/3 cup tamarind puree (see Note)
1/3 cup unsulphured molasses
Pinch of sugar
3 tablespoons whole-grain mustard
1/4 teaspoon cayenne pepper
2 teaspoons garam masala
Salt and freshly ground black pepper
Four 6-ounce skinless, boneless chicken breast halves

In a skillet, heat 3 tablespoons of oil. Add the onion and cook over moderate heat until translucent, 4 minutes. Add the garlic and ginger and cook until fragrant. Add the ketchup, vinegar, tamarind, molasses, sugar, mustard and cayenne and simmer over low heat, stirring, until reduced to 1 3/4 cups, 5 minutes. Stir in the garam masala and season with salt and black pepper.

Light a grill. Rub the chicken with oil and season with salt. Grill over moderately high heat, turning once, until almost cooked, about 7 minutes. Brush with the sauce and grill over low heat, brushing and turning, until glazed, 4 minutes, then serve.

Turmeric Black Pepper Chicken (or Tofu or Pork) with Asparagus

3 tablespoons honey
3/4 teaspoon black pepper, plus more to taste
Kosher salt
2 tablespoons all-purpose flour
1 1/2 teaspoons ground turmeric
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
1 tablespoon coconut or canola oil
12 ounces asparagus, trimmed and thinly sliced on an angle
1 teaspoon unseasoned rice vinegar or soy sauce
1 lime, cut into wedges (optional)

In a small bowl or measuring cup, stir together 1/4 cup water with the honey, pepper and 1/2 teaspoon salt; set honey mixture aside.

In a medium bowl, stir together the flour, turmeric and 1 teaspoon salt. Add the chicken and toss until coated.

In a medium (10-inch) nonstick skillet, heat the oil over medium-high. Add the chicken and cook until the turmeric is fragrant and the chicken is golden brown on both sides, 2 to 3 minutes per side. Add the asparagus, season with salt, stir to combine and cook until crisp-tender, 1 to 2 minutes.

Add the honey mixture and cook, stirring, until the chicken is cooked through and the sauce has thickened, 2 to 3 minutes.

Remove from heat and stir in the vinegar, if using. Season to taste with salt and pepper. Serve with lime squeezed over top, if you like.

Chicken Tikka

1 pounds chicken thighs , or breast, boneless skinless, cut into bite size cubes
1/2 cup Full-Fat Greek Yogurt
3-4 cloves Minced Garlic, minced
2 teaspoons Minced Ginger, minced
1/4 cup Cilantro, chopped
1 teaspoon Kosher Salt
1 teaspoon Garam Masala
1/2 teaspoons Turmeric
1/2 teaspoons Ground Cumin
1/2 teaspoons Ground Coriander
1/2 teaspoons Smoked Paprika
1/4 teaspoons Cayenne Pepper
2 tablespoon Ghee
1 Lemon, juiced

Mix together chicken, yogurt, garlic, ginger, cilantro, salt, garam masala, cayenne, cumin, coriander, paprika, and let the chicken marinate for an hour or up to 24 hours. If you’re using chicken breast, give it at least an hour for the yogurt to marinate the chicken.

When you’re ready to cook this, heat a skillet, and when it’s hot, add two tablespoons of ghee. You want a skillet that’s large enough to let your chicken rest in a single layer across the pan, or be ready to cook it in batches. You want to quick cook this at high heat, frying in the ghee, not braise this.

Carefully place the chicken in the skillet, and after 3-4 minutes, using tongs, turn the pieces to sear the other side. Once both sides are seared, you can reduce the heat a little to finish cooking the pieces, but all in all, you’re looking at about 10 mins at most in the skillet, especially if you cut into bite-sized pieces as instructed.

Spritz the lemon juice across all the chicken right before serving.

Air fryer instructions:
If you’re trying to avoid fat, you can cook this in an air-fryer at 400F for 12 minutes, turning half way through. They’re a little dryer than the skillet method but the meat is still tender due to the yogurt marinade.

Spritz the lemon juice across all the chicken right before serving.

Hazelnut-Crusted Chicken with Arugula and Fennel Salad

1/2 cup hazelnuts, finely chopped
1/2 cup panko breadcrumbs
Kosher salt and ground black pepper
4 5- to 6-ounce chicken breast cutlets, pounded to an even ¼-inch thickness
1/2 cup fresh tarragon leaves, chopped, divided
1/3 cup grapeseed or other neutral oil
1/3 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 5-ounce container (6 cups) baby arugula
1/2 medium fennel bulb, trimmed and thinly sliced
1 medium shallot, halved and thinly sliced
1 lemon, cut into wedges

In a wide, shallow dish, stir together the hazelnuts, panko and 1½ teaspoons salt. Season the cutlets on both sides with salt and pepper, then sprinkle with 3 tablespoons of the tarragon, pressing it into the chicken to adhere.

One at a time, add the cutlets to the hazelnut-panko mixture, pressing into the mixture and coating both sides. Place the cutlets on a large plate.

In a 12-inch skillet over medium-high, heat the grapeseed oil until shimmering.

Add the cutlets in a single layer and cook until golden brown, about 2 minutes. Flip the cutlets and cook until the second sides are golden, about another 2 minutes. Transfer to a paper towel–lined plate.

In a large bowl, whisk the olive oil, vinegar, remaining tarragon, and ¼ teaspoon each salt and pepper. Add the arugula, fennel and shallot, then toss. Serve the cutlets with the salad and lemon wedges on the side.

Crispy Sour Cream and Onion Chicken

4 boneless, skinless chicken breasts, halved horizontally (see Tip) and pounded 1/8-inch thick, or use 4 chicken cutlets (don’t split or pound)
Kosher salt and black pepper
1/2 cup sour cream or Greek yogurt
1/4 cup thinly sliced chives (or 1 tablespoon dried chives), plus more for serving
2 tablespoons onion powder
2 cups panko bread crumbs
Canola oil, for frying
1 lemon, cut into wedges

Pat chicken dry, and season both sides with salt and pepper.

In a medium bowl, stir together the sour cream, chives and 1 tablespoon onion powder. Season with salt and pepper. Add the chicken and turn to coat. (Chicken can sit in the marinade for up to 8 hours. Refrigerate, then let come to room temperature before cooking.)

In a shallow bowl or lipped plate, stir together the panko and remaining 1 tablespoon onion powder; season with salt and pepper.

Working one at a time, press the chicken breasts into the panko, using your fingers to pack the panko onto both sides of the chicken, and place on a large plate or a sheet pan.

Line a plate with paper towels. Heat 1/8-inch canola oil in a large skillet over medium-high. Drop a piece of panko in: If it sizzles, the oil’s ready. Add a chicken cutlet (or two, if they can fit comfortably), and cook until golden brown, 3 to 5 minutes per side. Transfer to the paper towel-lined plate and sprinkle with salt. Repeat with remaining chicken, adding and heating more oil as needed, and removing excess panko from the pan with a slotted spoon.

Serve chicken with more chives and lemon wedges for squeezing.

Tip: Freezing the chicken breasts for 15 minutes to firm them up will make slicing them through the middle easier.

Chipotle Chicken (for Burritos)

1/2 cup beer
1/2 medium sweet onion, chopped
2 cloves garlic
1 chipotle chili pepper in adobo sauce
3 tablespoons canola oil, divided
2 tablespoons freshly squeezed lime juice
1 tablespoon adobo sauce
2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds boneless, skinless chicken thighs

Combine beer, onion, garlic, chili pepper, 2 tablespoons canola oil, lime juice, adobo sauce, chili powder, cumin, oregano, salt and pepper in blender until smooth.

In a gallon size Ziploc bag or large bowl, combine chicken thighs and beer mixture; marinate for at least 4 hours to overnight, turning the bag occasionally. Drain the chicken from the marinade.

Preheat grill to medium heat.

Brush chicken with remaining 1 tablespoon canola oil; season with salt and pepper, to taste. Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 8-10 minutes. Let cool before dicing into bite-size pieces.

Serve warm.

Chicken Udon Soup

2 cups low sodium chicken broth
2 cups dashi stock (can also substitute more chicken stock)
5 slices ginger
1 tablespoon soy sauce (plus 1 teaspoon, divided)
2 tablespoons oil (plus 1 teaspoon, divided)
3 cloves garlic (smashed)
2 boneless skinless chicken thighs (cut into bite-sized pieces)
salt and pepper
1 teaspoon cornstarch
1 tablespoon mirin
8 oz. fresh or frozen udon noodles (frozen preferred; 225g)
1 scallion (julienned)

Add the chicken broth, dashi stock, ginger, and 1 tablespoon soy sauce to a large saucepan or pot and bring to a simmer. Cover and continue simmering while you prepare the rest of the dish. Heat the oil in a wok or skillet over medium heat, and add the garlic. Allow the smashed garlic cloves to crisp up in the oil for about 2 minutes.

Season the chicken with salt and pepper, and add 1 teaspoon oil and 1 teaspoon cornstarch. Mix until combined. Add the chicken to the pan in one layer and turn up the heat to medium high. Don’t move the chicken. Allow to sear until it’s browned on one side, and then stir. During this process, move the garlic on top of the chicken so that it doesn’t burn.

Stir in the mirin and 1 teaspoon soy sauce and cook for another minute.

Cook the udon according to package directions and distribute between two soup bowls. Taste the stock and check for seasoning. Too salty? Add water. Not seasoned enough? Add salt. Pour the hot stock over the noodles, and top with the chicken. Garnish with scallions.

Quick Chicken Pho

2 quarts chicken broth (1.9 liters)
8 slices ginger
2 red chilies (sliced)
1/4 cup fish sauce
1 tablespoon sugar
2 boneless skinless chicken thighs or breasts (thinly sliced)
salt and pepper
2 tablespoons oil
12 oz. dried pho noodles
1 cup fresh bean sprouts
2/3 cup fresh mint
2/3 cup fresh cilantro
2/3 cup Thai basil
Lime wedges

Bring a pot of water to a boil for your noodles. Also bring the stock to a boil in a medium pot, along with the ginger, chilies, fish sauce, and sugar. Simmer for 15 minutes.

Meanwhile, season the chicken with salt and pepper. In a skillet, heat 2 tablespoons oil over high heat. Sear the chicken, and set aside.

While that’s happening, boil the noodles according to package instructions. Divide the noodles among 4 bowls. Divide the broth and the chicken amongst the bowls, and garnish with bean sprouts, mint, cilantro, and basil.

Squeeze over some lime juice, and add more fish sauce, if desired.

Pressure Cooker Chicken Pho (Pho Ga)

2 tablespoons vegetable oil
2 medium yellow onions, halved
1 2″ (5cm) piece ginger, sliced
1 small bunch cilantro
3 star anise pods
1 cinnamon stick
4 cloves
1 teaspoon fennel seeds
1 teaspoon coriander seeds
1?4 cup (60ml) fish sauce
1 tablespoon raw sugar
2 quarts (2L) low-sodium chicken broth 2 pounds (1kg) chicken legs

To serve
4 servings prepared pho noodles
1 small white onion, thinly sliced
2 green onions, thinly sliced

Suggested garnishes
2 cups mixed herbs (cilantro, basil, mint)
2 cups bean sprouts
Thinly sliced Thai chilies (may substitute Serrano peppers) Lime wedges
Hoisin sauce, sriracha sauce

Select SEAR and preheat the cooking bowl. Heat the vegetable oil until shimmering then add the onions and ginger, cut side down. Cook until charred, 5 minutes.

Add the cilantro, star anise, cinnamon, cloves, fennel seed, coriander seeds, fish sauce, sugar and chicken broth and stir to combine.

Add the chicken legs.

Select PRESSURE COOK or SLOW COOK SOUP.

When cooking has completed, transfer chicken legs to a plate. Strain broth through a fine mesh sieve and discard solids. Skim any scum from the top. Season to taste with fish sauce and sugar.

Place prepared noodles in individual bowls and top with chicken legs, onions and green onions. Pour hot broth over and top with desired garnishes

Coconut Katsu Chicken

2 boneless chicken breasts pounded to 1/2 inch thickness
1/4 cup flour
2 eggs beaten
2 cups coconut panko
Oil for frying

Put flour, eggs, and panko in three separate bowls.

Coat each chicken breast with flour, then egg, then panko.

Deep fry in 350 degree oil until golden and internal temperature is at least 165.

Chicken Mei Fun

FOR THE RICE NOODLES:

7 ounces dried thin rice vermicelli noodles
1 teaspoon vegetable oil
1/2 teaspoon dark soy sauce

FOR THE CHICKEN:

7 ounces chicken breast (cut into strips)
1 teaspoon cornstarch
1 tablespoon water
1 1/2 teaspoons oyster sauce
2 teaspoons Shaoxing wine
1/4 teaspoon white pepper
1 pinch five spice powder (optional)
1 teaspoon vegetable oil

FOR THE REST OF THE DISH:

2 slices ginger (julienned)
4-5 small shallots (thinly sliced)
1 medium carrot (julienned)
5 oz. cabbage (shredded)
3 scallions (cut into 2-inch pieces)
3 tablespoons vegetable oil
1 1/2 tablespoons light soy sauce
1/2 teaspoon sesame oil
1/4 teaspoon white pepper
salt to taste
2 tablespoons water (optional)

Soak the dried rice noodles as per the instructions on the back of the package. To test whether or not they’ve been soaked enough, take a noodle and chew on it to make sure it’s no longer hard/dry. Drain thoroughly, shaking off the noodles to get rid of excess water.

In a large bowl, mix the rice noodles with 1 teaspoon of oil and 1/2 teaspoon dark soy sauce until evenly coated. Set aside.

Add the chicken to a medium bowl, along with the cornstarch, water, oyster sauce, Shaoxing wine, white pepper, five spice, and vegetable oil. Marinate for 20 minutes.

Meanwhile, prepare the ginger, shallots, carrot, cabbage, and scallions. Have everything ready to go before you turn on the stove.

Heat your wok over high heat. Add 3 tablespoons oil, followed by the ginger and chicken. Stir-fry until the chicken is just cooked through. Add the shallots, and stir-fry for 10 seconds. Add the cabbage and carrots, and stir-fry for another 30 seconds.

Season everything with 1 1/2 tablespoons light soy sauce, 1/2 teaspoon sesame oil, and 1/4 teaspoon white pepper. Mix well.

Finally, add the prepared rice noodles along with the scallions. Turn the heat down to medium and stir-fry everything together to heat the noodles through and distribute the chicken and vegetables. Salt to taste.

If you like more al dente noodles, you can serve immediately. If you like softer noodles, add 2 tablespoons of water to the wok, cover, and cook for a minute over low heat before serving.

Pad Thai

For the Pad Thai sauce:
1.5 ounces tamarind pulp (plus 1/2 cup boiling water)
3 tablespoons sugar
3 tablespoons fish sauce
2 tablespoons Thai black soy sauce (look for the “Healthy Boy” brand)
1 teaspoon Thai sweet soy sauce (optional)
1/4 teaspoon white pepper (to taste)

For the rest of the dish:
8 ounces dried Pad Thai rice noodles
8 ounces chicken breast (thinly sliced)
1 teaspoon Thai thin soy sauce
1 teaspoon cornstarch
1 teaspoon water
1/3 cup small dried shrimp (minced or processed into a coarse powder)
3 cloves garlic (sliced)
2 large shallots (thinly sliced; can substitute red onion)
2 tablespoons preserved Thai salted radish (preferred) or Chinese mustard stem (rinsed in warm water and julienned; optional — preserved salted radish is a product of Thailand; if you can’t find it, zha cai, works well)
3 large eggs (beaten, preferably at room temperature)
2 cups mung bean sprouts (washed and drained)
1 cup Chinese garlic chives (cut into 1-inch pieces)
2 tablespoons roasted peanuts (finely chopped)
6 tablespoons vegetable oil (divided)

First, make the sauce. Take the tamarind pulp (a block about 1 x 2 in (2.5 x 5 cm) and mix it with ½ cup boiling water (you can add a little more if needed to dissolve the paste). Break up the pulp in the hot water, and then press the mixture through a fine-meshed strainer. Discard the solids. To the liquid tamarind concentrate you just made, add the sugar, fish sauce, Thai black soy sauce, Thai sweet soy sauce (if using), and white pepper. Set aside.

Soak the pad thai noodles in hot water for about 20 minutes, and drain in a colander. If the noodles are in really long strands, you will want to cut them into 10- to 12-inch lengths to make stir-frying easier.

Marinate the sliced chicken by combining it with 1 teaspoon each of Thai thin soy sauce, cornstarch, and water. Set aside.

Next, prepare the dried shrimp, mincing them down into a coarse powder (we used a food processor). Prepare the garlic, shallots/red onion, preserved Chinese mustard stems (zha cai), eggs, mung bean sprouts, garlic chives, and peanuts. You want to have everything ready to go before you turn on the stove.

Now you’re ready to cook! Heat 2 tablespoons of oil in your wok over high heat until just smoking. Add the chicken, and sear until golden and just cooked through. Remove from the wok and set aside.
Add another 3 tablespoons of oil to the wok. Over medium heat, add the shrimp powder. Fry until fragrant and crisp, 2 minutes. Add the garlic, and cook for 30 seconds. Add the shallots and zha cai. Stir-fry for another 30 seconds.

Turn the heat up to high, and add the noodles and sauce. Stir-fry to combine, lifting the noodles with your wok spatula to spread them out and break them up.

Make a space on the side of the wok, pushing the noodles to one side. Drizzle 1 more tablespoon of oil in the open space, and pour in the beaten eggs. Use your spatula to fold them gently, scrambling them without breaking up the egg too much. When the eggs are about 70% done, stir-fry to distribute them into the noodles.

Next, add the bean sprouts and the chives. Stir-fry to combine, letting the chives wilt. Add the chicken back in, and stir-fry to combine until everything is incorporated. Plate, top with the

Pan Seared Ranch Chicken

3/4 cup Greek yogurt
1/4 cup mayonnaise
3 tablespoons finely chopped fresh chives, or 1/2 teaspoon dried, plus more for serving
3 tablespoons finely chopped fresh dill or parsley (or 1/2 teaspoon dried), plus more for serving
3/4 teaspoon garlic powder
Kosher salt and black pepper
1 1/2 to 2 pounds boneless, skinless chicken breasts or thighs
2 tablespoons extra-virgin olive oil

In a measuring cup or small bowl, stir together the yogurt, mayonnaise, chives, dill and garlic powder; season with 1 1/2 teaspoons salt and a few grinds of pepper.

Transfer half the ranch to a medium bowl.

Pat the chicken dry. If thickness varies greatly, pound to an even thickness of about 1/2 inch. Season both sides with salt and pepper, then transfer the chicken to the medium bowl with the ranch and toss to coat. Let sit at least 15 minutes, or refrigerate overnight. (Let it come to room temperature before cooking.)

Heat the oil in a large (12-inch) nonstick skillet over medium-high. Working in batches if necessary, cook the chicken (with the marinade still on it) until deeply caramelized on the outside, chicken releases from the pan, and its juices run clear, 4 to 6 minutes per side.

If the ranch in the measuring cup is too thick, add a little bit of water to loosen it. (You should be able to drizzle it easily.) Serve chicken with the ranch passed at the table, and more herbs as desired.