Chicken fillet

Chicken, mushroom and egg rice bowl

Cubes of chicken thigh fillets, shimeji and scallions are boiled gently in dashi seasoned with soy sauce sake, mirin and a little sugar before beaten eggs are poured in.

Cook time: 10

Servings: 4 people

Chicken, sotanghon and vegetable soup

Cut the cooking time of this traditional Filipino chicken noodle soup by combining pre-made bone broth and chicken fillets instead of simmering a whole chicken. Prep time is 10 minutes; cooking time is 15 minutes.

Cook time: 15

Servings: 2 people

Chicken karaage with salted egg and coconut cream sauce

Bite-sized pieces of chicken fillet are seasoned, tossed in potato starch, fried twice then tossed with a thick sauce made with salted egg powder, coconut cream and curry leaves.

Cook time: 15

Servings: 2 people

Spicy sweet sour chicken karaage

Japanese fried chicken thigh fillets with a light ultra crisp crust coated with Chinese-style sweet sour sauce spiked with Korean chili flakes.

Cook time: 25

Servings: 3 people

20-minute chicken braised in sweet spicy sauce

Chicken thigh fillets are browned on both sides then braised in a sauce made with calamansi juice, fish sauce, honey, garlic, ginger and chilies.

Cook time: 20

Servings: 4 people

20-minute soy calamansi chicken

Inspired by the Filipino beef dish called bistek, skin-on chicken thigh fillets are lightly browned and braised in soy sauce with plenty of garlic. The cooking is concluded with the addition of onion rings and freshly-squeezed calamansi juice.

Cook time: 20

Servings: 2 people

Chinese American-style bang bang bang chicken

It bears nothing in common with its Chinese ancestor except for the spicy chili-based sauce, but this dish of fried chicken fillets tossed in sweet chili mayo is just as satisfying.

Cook time: 6

Servings: 4 people

Sichuan-style bang bang chicken

Unlike its Chinese-American incarnation, there is no frying involved in making this dish. Poached chicken is cut into strips, doused with Sichuan chili oil and topped with sliced scallions.

Cook time: 5

Servings: 4 people

Chicken, shiitake and bok choy tips with Vietnamese mixed fish sauce

An easy but tasty stir fry that you can cook in a short time especially if you keep Vietnamese mixed fish sauce (nuoc cham) in stock. The sauce is easy to make and the formula is included in the recipe.

Cook time: 10

Servings: 2 people

Chicken, egg and celery soup

Thinly sliced celery and scallions are sauteed in butter and simmered in bone broth with scrambled eggs and chicken fillets.

Cook time: 20

Servings: 4 people

Easy chicken and broccoli stir fry

Moist chicken seasoned all the way through and lightly crisp vegetables are tossed in a sweet-salty sauce made with Asian kitchen staples.

Cook time: 15

Servings: 4 people

Lemongrass fried chicken

Two things make this recipe stand out. First, the crust that stays crispy after the chicken meat has cooled and, second, the dipping sauce that’s surprisingly so easy to make.

Cook time: 12

Servings: 4 people