Chicken recipes, as prep tables

Every chicken recipe in the library, from roasts to curries to kebabs, each as a one-glance prep table.

Chicken Fajitas

13 ingredients

Slow Cooker Chicken Fajitas

13 ingredientsYield: 4

Hainanese Chicken Rice

28 ingredients6 servings

Katsu Curry (Japanese Curry with Chicken Cutlet)

9 ingredientsYield: 4

Browse other kinds

2 skinless chicken breast fillets
1 tsp dried Mexican oregano or regular oregano
1 tsp ground cumin
1 tsp Maldon sea salt flakes or 1/2 tsp fine sea salt
1/2 tsp sugar
1 tbsp / 15 ml garlic infused olive oil, plus 2 tsp / 10 ml more
2 tbsp / 30 ml fresh lime juice
2 tbsp / 30 ml groundnut oil or regular olive oil

650 g / 1.4 lb chicken breast
1 red pepper (capsicum), deseeded and cut into wedges
1 yellow pepper (capsicum), deseeded and cut into wedges
1 green pepper (capsicum), deseeded and cut into wedges
2 large onions, peeled and cut into wedges
2 tsp oil
1 tsp chilli powder
1 tsp ground cumin

1 lb / 450 g chicken thighs, cut into bite-sized chunks
3 tbsp honey
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp ketchup
3 cloves garlic, minced
Sesame seeds (optional)
Scallions (optional)

1 small chicken (3–3½ lb / 1.5 kg, preferably with head and feet)
1 tablespoon salt
12–14 cups / 3–3.3 L water
4–5 slices ginger
2 whole scallions
Ice
2 oz / 55 g chicken fat (from cavity)
1 teaspoon neutral oil

1 tbsp oil
400 g / 0.9 lb onion, sliced into 1 cm / ⅜" wide pieces
250 g / 0.6 lb potato, cut into 1.5 cm / ⅝" cubes
100 g / 3.5 oz carrot, sliced to 7 mm / ¼" thick pieces
800 ml / 1.7 pt water
½ packet of 230 g / 0.5 lb House Vermont Curry (Mild)
4 Chicken Cutlets, cut into 2.5 cm / 1" wide strips
4 tbsp fukujinzuke