Chinese Tangerine Chicken Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TANGERINE CHICKEN STIR-FRY



Tangerine Chicken Stir-Fry image

Add an Asian flavor to your dinner tonight! Serve this tangy chicken, mushrooms and broccoli over rice - that's ready in 20 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 11

1/2 cup fresh tangerine or orange juice
1/3 cup soy sauce
2 teaspoons cornstarch
1 tablespoon peanut or canola oil
1 1/4 lb boneless skinless chicken breasts, cut into 1-inch pieces
1 cup ready-to-eat baby-cut carrots, cut in half lengthwise in half
2 cups fresh broccoli florets
4 oz whole fresh mushrooms, cut into quarters
1 can (8 oz) sliced water chestnuts, drained
2 tablespoons water
1/4 cup finely chopped fresh cilantro

Steps:

  • In small bowl, mix juice, soy sauce and cornstarch until cornstarch is dissolved; set aside.
  • In 12-inch wok or nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 4 to 5 minutes, stirring frequently, until no longer pink in center. Add carrots; cook 2 to 3 minutes. Add broccoli, mushrooms, water chestnuts and water; cook 3 to 4 minutes longer, stirring frequently, until vegetables are crisp-tender.
  • Reduce heat to low. Stir juice mixture, then stir into chicken mixture. Cook and stir 1 minute or until sauce is slightly thickened. Sprinkle individual servings with 1 tablespoon cilantro.

Nutrition Facts : Calories 290, Carbohydrate 18 g, Cholesterol 90 mg, Fat 1, Fiber 3 g, Protein 36 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1310 mg, Sugar 6 g, TransFat 0 g

TANGERINE CHICKEN



Tangerine Chicken image

From Redbook This recipe has been tested by Redbook These Asian-inspired roasted chicken breasts come out tender and juicy thanks to frequent basting with the gingered tangerine sauce.

Provided by Tinat51796

Categories     < 60 Mins

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

2 tangerines, use for peel and 3/4 cup juice
1/4 cup soy sauce
1/4 cup honey
2 teaspoons minced garlic
2 teaspoons grated fresh gingerroot
1 1/2 teaspoons toasted sesame oil
1/4 teaspoon ground cinnamon
1/4 teaspoon fresh ground pepper
2 about 2 3/4 pounds total chicken breast halves

Steps:

  • Remove colored part of peel from tangerines using a vegetable peeler and very finely chop; juice enough tangerines to yield 3/4 cup juice.
  • Combine peel and juice in a bowl with soy sauce, honey, garlic, ginger root, sesame oil, cinnamon, and pepper; whisk until honey is dissolved. Pour into a food storage bag.
  • Cut off rib portions from chicken breasts. Place breasts halves in marinade and seal bag; turn to coat chicken. Refrigerate at least 4 hours, turning bag several times.
  • Remove chicken from marinade and place in a foil-lined shallow roasting pan. Pour marinade from the bag into a saucepan, boil 10 minutes, until mixture is thick and syrupy. Brush chicken with some sauce. Roast chicken at 375 degrees F for 45 minutes, basting with remaining sauce, until chicken is just barely pink in thickest parts. Garnish breasts with toasted sesame seeds.

CHINESE TANGERINE CHICKEN



Chinese Tangerine Chicken image

Make and share this Chinese Tangerine Chicken recipe from Food.com.

Provided by Miss Diggy

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb boneless skinless chicken breast, cubed
1 teaspoon peanut oil
1 tangerine peel, chopped
1 tablespoon chopped gingerroot
2 dried red chilies
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 pinch sugar

Steps:

  • Brown chicken in oil until no longer pink.
  • Stir in the tangerine peel, ginger root and dried chiles.
  • Fry for a mintue.
  • Then add soy sauce and vinegar and sugar.
  • Simmer for 15 minutes.
  • Before serving discard chiles.

TANGERINE-CHICKEN STIR-FRY



Tangerine-Chicken Stir-Fry image

Toss stir-fried chicken and vegetables with a citrus-infused sauce for a quick and delicious meal.

Categories     vegetables     chicken     tangerine     stir-fry

Time 30m

Yield 4

Number Of Ingredients 14

3 tangerines
1/4 c. dry sherry
1 tbsp. grated peeled fresh ginger
1 tsp. Asian sesame oil
1 tsp. cornstarch
1 tbsp. cornstarch
2 tbsp. reduced-sodium soy sauce
1 1/2 lb. skinless, boneless chicken-breast halves
1 c. quick-cooking (10 minute) brown rice
4 tsp. vegetable oil
1 bag broccoli florets
2 medium carrots
3 green onions
c. water

Steps:

  • From 1 tangerine, with vegetable peeler, remove peel in strips. Using small knife, remove and discard any white pith from peel; set peel aside. Into 1-cup liquid measuring cup, squeeze 1/2 cup juice from tangerines. Stir in sherry, ginger, sesame oil, and 1 teaspoon cornstarch; set juice mixture aside.
  • In medium bowl, combine soy sauce and remaining 1 tablespoon cornstarch. Add chicken and toss to coat; set chicken mixture aside.
  • Cook rice as label directs. Meanwhile, in 12-inch skillet, heat 2 teaspoons vegetable oil on medium-high until hot. Add peel and cook 1 minute or until lightly browned. With tongs or slotted spoon, transfer peel to large bowl.
  • To same skillet, add broccoli, carrots, and green onions; stir to coat with oil. Add water; cover and cook 4 minutes, stirring once. Uncover and cook 1 minute longer or until vegetables are tender-crisp, stirring frequently. Transfer vegetables to bowl with peel.
  • To same skillet, add remaining 2 teaspoons vegetable oil; reduce heat to medium. Add chicken mixture and cook 6 to 7 minutes or until chicken is golden and no longer pink throughout, stirring frequently. Transfer chicken to bowl with cooked vegetables.
  • Add juice mixture to skillet and heat to boiling on medium-high; boil 1 minute, stirring until browned bits are loosened. Return chicken and vegetables to skillet and cook 1 minute to heat through, stirring. To serve, spoon brown rice into 4 shallow dinner bowls; top with chicken and vegetables.

Nutrition Facts : Calories 390 calories

TANGERINE CHICKEN TAGINE



Tangerine Chicken Tagine image

My family and friends love foods from around the world, especially Moroccan entrees, so I created this flavorful dish. Cooking it in the slow cooker keeps each morsel moist and rich in flavor. -Brenda Watts, Gaffney, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 6h20m

Yield 8 servings.

Number Of Ingredients 12

2 tablespoons brown sugar
1 teaspoon curry powder
1 teaspoon ground cinnamon
1 teaspoon cumin seeds
1/2 teaspoon ground ginger
1 roasting chicken (5 to 6 pounds), patted dry
1 pound carrots, peeled and thinly sliced
1 pound parsnips, peeled and thinly sliced
2 large tangerines, peeled and sliced
1 cup chopped dried apricots
1/2 cup slivered almonds
1/2 cup chicken broth

Steps:

  • Combine first 5 ingredients; rub spice mixture over chicken until well coated. Arrange carrots, parsnips, tangerines, apricots and almonds in bottom of a 6-qt. slow cooker. Place chicken breast side up on vegetables; pour in broth. Cook, covered, on low until a thermometer inserted in thigh reads 170° and chicken is tender, 6-8 hours. Remove chicken, vegetables and fruits to a serving platter; let stand 5-10 minutes before carving chicken.

Nutrition Facts : Calories 503 calories, Fat 24g fat (6g saturated fat), Cholesterol 112mg cholesterol, Sodium 232mg sodium, Carbohydrate 35g carbohydrate (20g sugars, Fiber 6g fiber), Protein 39g protein.

ASIAN TANGERINE CHICKEN THIGHS



Asian Tangerine Chicken Thighs image

A citrusy Asian marinade on baked thighs. You could use a cut up chicken also, and sub clementines or 1 large naval orange.

Provided by Mikekey *

Categories     Chicken

Time 3h15m

Number Of Ingredients 11

3 lb chicken thighs (bone-in, skin on), 8 thighs
2 tangerines
1/4 c dry sherry
1/4 c soy sauce, low sodium
1/2 tsp sesame oil
1/4 c oyster sauce
2 Tbsp hoisin sauce
1/2 tsp red pepper flakes
1/2 tsp ground ginger powder
1/2 tsp chinese five spice powder
1/2 Tbsp sesame seeds

Steps:

  • 1. Grate zest from tangerines, and squeeze juice into bowl with zest
  • 2. Mix in remaining ingredients, except chicken and sesame seeds Whisk until well blended
  • 3. Put thighs in a gallon-size zipper type plastic bag Pour marinade over thighs and seal bag. Marinate in refrigerator for 2 hours, turning 2-3 times.
  • 4. Preheat oven to 325F. Coat an oblong baking dish with non-stick cooking spray.
  • 5. Remove thighs from marinade and place, skin side up, in baking dish, Pour marinade over thighs.
  • 6. Bake 40 minutes, or until juices run clear when pierced. Brush thighs a couple of times while baking, with marinade.
  • 7. Sprinkle sesame seeds over thighs and continue baking 5 minutes.
  • 8. Place thighs on plates and spoon some baking juices on them.

SWEET-AND-SOUR TANGERINE CHICKEN STIR-FRY



Sweet-and-Sour Tangerine Chicken Stir-Fry image

Categories     Chicken     Poultry     Stir-Fry     Fall     Spring     Winter     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 14

1 pound skinless boneless chicken breast halves, cut crosswise into 1/2-inch-thick strips
2 tablespoons soy sauce
2 tablespoons cream Sherry
1 tablespoon grated tangerine peel
1/2 cup fresh tangerine juice
2 tablespoons rice vinegar
2 teaspoons cornstarch
2 tablespoons peanut oil
3 garlic cloves, minced
2 teaspoons minced peeled fresh ginger
1/8 teaspoon cayenne pepper
1 red bell pepper, cut into matchstick-size strips
15 snow peas, trimmed
1 green onion, chopped

Steps:

  • Mix first 4 ingredients in large bowl. Cover and chill 30 minutes.
  • Whisk juice, vinegar, and cornstarch in medium bowl to blend. Set aside.
  • Heat oil in heavy large skillet over medium-high heat. Add garlic, ginger, and cayenne; sauté 15 seconds. Add chicken mixture; stir-fry until just cooked through, about 4 minutes. Transfer chicken to plate. Add bell pepper, peas, and onion to same skillet. Stir-fry until vegetables are crisp-tender, about 2 minutes. Return chicken to skillet. Stir juice mixture to recombine and add to skillet. Simmer until sauce thickens, stirring constantly, about 1 minute. Season with salt and pepper.

More about "chinese tangerine chicken recipes"

EASY CHINESE CUISINE: TANGERINE PEEL CHICKEN RECIPE ...
easy-chinese-cuisine-tangerine-peel-chicken image
2020-09-12 Easy Chinese Cuisine: Tangerine Peel Chicken Recipe. Chicken, Easy Recipes, Poultry / By Sophia Simmons. Jump to Recipe Print Recipe. Easy Chinese Cuisine: Tangerine Peel Chicken Recipe. Print Recipe Pin Recipe…
From recipematic.com
Cuisine China
Total Time 45 mins
Category Chicken, Easy Recipes, Poultry
Calories 309 per serving
  • #An exotic mixture of flavors blends perfectly in this delicious chicken dish.# Mix the chicken pieces with the seasoning ingredients and stir well. Leave to marinate for 10-15 minutes. Remove the chicken pieces and reserve the marinade.
  • Heat wok and add the oil for deep frying. Once it starts to smoke add the chicken pieces and fry for 4-5 minutes until golden. Drain chicken on paper towels.
  • Pour off the oil, leaving 1 tbsp oil in the wok, and stir-fry the chilies, ginger, tangerine peel and onions for 2-3 minutes. When they begin to color add the chicken and stir-fry for 1 minute.
  • Mix the reserved marinade with the sauce ingredients and pour over the chicken. Stir and cook for 2-3 minutes until the sauce thickens and the chicken is tender. Serve immediately Easy Chinese Cuisine-Tangerine Peel Chicken recipe-calories-protein-carbs


TANGERINE CHICKEN RECIPE | TASTY & DELICIOUS - THEFOODXP
tangerine-chicken-recipe-tasty-delicious-thefoodxp image
2021-06-24 To make tangerine chicken, mix soy sauce, teriyaki sauce, honey, tangerine juice, and garlic in a small bowl. Then, arrange the chicken pieces in a baking pan. Sprinkle paprika over them and drizzle oil over them. Bake them for 30 minutes. Then, pour the glaze over the chicken. Also, add tangerine slices to it. Bake the chicken …
From thefoodxp.com
Ratings 1
Calories 403 per serving
Category Main Course


CHICKEN IN A TANGERINE SAUCE RECIPE – PITTMAN & DAVIS BLOG
chicken-in-a-tangerine-sauce-recipe-pittman-davis-blog image
2016-08-18 Chicken in a Tangerine Sauce Recipe. 2016-08-18. Prep: 20 minutes Cook: 25 minutes Marinate time: 2 hours Yield: 4 servings . 1 cup fresh tangerine or orange juice 1/3 cup low-sodium soy sauce 2 tablespoons honey 1 teaspoon dark sesame oil 2 garlic cloves, crushed 1 tablespoon finely chopped fresh ginger 1 tablespoon freshly grated orange zest 11/2 pounds skinless, boneless chicken …
From pittmandavis.com
Reviews 1


TANGERINE CHICKEN | ASIA SOCIETY
tangerine-chicken-asia-society image
2008-08-25 3 tablespoons Chinese wine or sherry 1 tablespoon dark soy sauce 1 teaspoon oriental sesame oil Directions. Cut chicken in pieces. Remove the zest of one of the tangerines and cut into fine strips. Squeeze the juice, strain and reserve. Peel the second tangerine…
From asiasociety.org


CHINESE TANGERINE CHICKEN RECIPE - COOKEATSHARE
2009-09-10 Place 8 ginger slices and 4 tangerine halves into cavity. Lift wing tips up and over back; tuck under chicken. 4. Place chicken, breast side up, on a broiler pan. Arrange tangerines, cut side up, around chicken…
From cookeatshare.com
1/5
Calories 499 per serving
  • 3. Remove giblets and neck from chicken; throw away. Rinse chicken under cool water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers and gently pushing between skin and meat. Spread breadcrumb mix beneath skin on beast and drumsticks.
  • Place 8 ginger slices and 4 tangerine halves into cavity. Lift wing tips up and over back; tuck under chicken.


TANGERINE CHICKEN THIGHS - COOKED IN A CAST IRON SKILLET
2018-01-23 This recipe has the chicken thighs cooked in an Asian inspired sauce I made. The sauce has the juice from fresh tangerines, soy sauce, sesame oil, honey and sriracha. Fruity, spicy and sweet, this sauce is so delicious and infused into the meat of the chicken thighs. Pour the sauce all over the chicken …
From theblackpeppercorn.com
5/5 (1)
Total Time 45 mins
Category Main Course
Calories 403 per serving
  • Heat oil in cast iron skillet over medium high heat. Place chicken thighs, skin side down and cook for 12-16 minutes, or until the skin is browned.
  • While the chicken is cooking in the skillet, make the tangerine sauce. Halve the tangerines and squeeze the juice out into a small mixing bowl. Whisk the juice with the soy sauce, honey, sesame oil and sriracha.
  • Pour the sauce all over the chicken thighs. Turn to coat and then turn again to have the skin side down. Place the tangerine halves in the cast iron skillet as well.


ORANGE CHICKEN - THE WOKS OF LIFE
2015-06-15 Toss the chicken in the sesame oil, white pepper, garlic powder, salt, and Shaoxing wine; set aside for 20 minutes.. Put the cornstarch in a shallow bowl, and heat the oil in a small pot until it reaches 350 degrees F. Dredge the chicken …
From thewoksoflife.com
4.8/5 (20)
Total Time 40 mins
Category Chicken And Poultry
Calories 446 per serving
  • Toss the chicken in the sesame oil, white pepper, garlic powder, salt, and Shaoxing wine; set aside for 20 minutes. Put the cornstarch in a shallow bowl, and heat the oil in a small pot until it reaches 350 degrees F. Dredge the chicken pieces in cornstarch and fry until golden. Transfer to a plate lined with paper towel.
  • Heat a wok over medium heat and add a tablespoon of oil. Add the dried chili peppers, tangerine peel, and star anise, and toast for about 20 seconds, being careful not to burn the aromatics. Add the orange juice, chicken stock, vinegar, sugar, and soy sauce.
  • Bring the sauce to a simmer and gradually add the cornstarch slurry, stirring constantly. When the sauce is thick enough to coat a spoon (you don't have to use all of the slurry if the sauce is thick enough), add the chicken and scallions. Toss quickly, and serve!


EASY CHINESE ORANGE CHICKEN RECIPE (CITRUS CHICKEN ...
2021-03-11 Generously season the chicken with salt and pepper. In a large frying pan, heat 2 tbsp sesame oil in a skillet over medium heat. Add the chicken and sauté for 10 minutes, until browned and nearly cooked through. Cooking time will vary based on the thickness of chicken …
From cinnamonandcoriander.com
Ratings 2
Total Time 30 mins
Category Main Course
Calories 360 per serving
  • Generously season the chicken with salt and pepper. In a large frying pan, heat 2 tbsp sesame oil in a skillet over medium heat. Add the chicken and sauté for 10 minutes, until browned and nearly cooked through.
  • Cooking time will vary based on the thickness of chicken breasts and the sizes of pieces. Chicken should be about 90% cooked through.
  • As the chicken is cooking, stir together the sauce mixture apart from cornstarch in a separate bowl. The citrus juice alone should yield 2 cups (500 ml).


CHINESE TANGERINE BEEF OR VENISON RECIPE | HANK SHAW
2019-12-16 Tangerine beef, in China, is the origin of the ubiquitous “orange” chicken or beef you see all over Americanized Chinese restaurants. But where that dish is all about a puffy batter and a cloyingly sweet sauce, real tangerine …
From honest-food.net
4.9/5 (21)
Category Main Course
Cuisine Chinese
Calories 406 per serving
  • Put the sliced venison pieces in a large bowl. Add the egg whites and use your hands to massage the meat with the egg whites, making sure each piece is coated. Now add the wine and oil and do the same thing. Finally, add the corn starch and mix to coat. It’ll be a gloopy mess, but that’s OK. Put the meat in the refrigerator for 30 minutes while you do the rest of the prep.
  • Place the tangerine peels in a bowl and pour hot water over them. Cover the bowl. In another bowl, mix all the ingredients for the sauce together (except for the tangerine water, which you’ll add in a bit), and do your chopping of the chiles, garlic and green onions. Slice the tangerine peel into thin slivers and set aside. The peels will still be a little hard, but that’s OK. When you’ve sliced the tangerine peels, add the 3 tablespoons of the soaking water to the sauce.
  • When you are ready to start, heat the oil in a wok or heavy, deep pan to about 350°F. Set a baking sheet or similar container nearby and get a Chinese strainer or slotted spoon, and either a chopstick or butter knife ready. Put about 1/2 of the venison in the hot oil and immediately use the chopstick to separate all the pieces, which will want to stick together. Fry over high heat until the venison turns golden brown and crispy, about 6 minutes. Remove with the strainer and set in the baking sheet to drain. Repeat the process with the other half of the venison
  • Drain off all but about 3 tablespoons of the oil (you can reuse it). Add the chiles to the hot oil and stir fry until they turn fragrant, about 30 seconds. Add the ginger and white parts of the green onions, and stir fry 1 minute. Add the garlic and tangerine slivers and stir fry 30 seconds. Add the venison back to the wok and toss everything to combine.


SPICY TANGERINE CHICKEN WITH BLACK RICE - THE VIEW FROM ...
2020-01-14 Instructions. First make the chicken. In a medium bowl, whisk the egg and add the cornstarch and salt. Add the chicken pieces right into the bowl and stir to coat. In a deep frying pan or …
From theviewfromgreatisland.com
4.4/5 (24)
Category Main Course
Cuisine Chinese/American
  • First make the chicken. In a medium bowl, whisk the egg and add the cornstarch and salt. Add the chicken pieces right into the bowl and stir to coat.
  • Fry the chicken pieces, in batches, for about 3 minutes total, flipping halfway through till they are golden and cooked through. The chicken should sizzle as it hits the pan, if it doesn't, heat the oil more. Don't crowd the pan, and keep the pieces separate as they cook. Drain on a paper towel and set aside.
  • Discard the oil and wipe out the pan. Heat 2 Tbsp of peanut oil and stir-fry the chilies for about a minute or two. Add the grated ginger and the orange peel and cook for another minute.


CHINESE CHICKEN TANGERINE SALAD | SUMPTUOUS SPOONFULS
2012-02-21 Sumptuous Recipes for a Healthy Life. Home Dinner Chinese Chicken Tangerine Salad. Dinner Quick meals Salads. Chinese Chicken Tangerine Salad. by Ann February 21, 2012. by Ann February 21, 2012 14 comments. An Oriental-inspired salad-scape. Because I was suddenly hungry and my son was making chicken nuggets and there were tangerines sitting in front of me and greens and …
From sumptuousspoonfuls.com
Estimated Reading Time 1 min


CHINESE TANGERINE CHICKEN RECIPE - WEBETUTORIAL
The ingredients are useful to make chinese tangerine chicken recipe that are boneless skinless chicken breast, peanut oil, tangerine peel, gingerroot, dried red chilies, soy sauce, rice wine vinegar, sugar . Chinese tangerine chicken may have an alternative image of recipe due to the unavailability of the original image. If you have unique content/steps to cook this recipe or have an image for ...
From webetutorial.com


CHINESETANGERINECHICKEN RECIPES
1/2 cup fresh tangerine or orange juice: 1/3 cup soy sauce: 2 teaspoons cornstarch: 1 tablespoon peanut or canola oil: 1 1/4 lb boneless skinless chicken breasts, cut into 1-inch pieces: 1 cup ready-to-eat baby-cut carrots, cut in half lengthwise in half: 2 cups fresh broccoli florets: 4 …
From tfrecipes.com


8 BEST TANGERINE CHICKEN IDEAS | TANGERINE CHICKEN ...
Jun 13, 2017 - Explore Bonnie Greenleaf's board "Tangerine Chicken", followed by 211 people on Pinterest. See more ideas about tangerine chicken, chicken stir fry, recipes.
From pinterest.com


CHINESE TANGERINE CHICKEN - TFRECIPES.COM
CHINESE TANGERINE CHICKEN. Make and share this Chinese Tangerine Chicken recipe from Food.com. Provided by Miss Diggy. Categories Lunch/Snacks. Time 25m. Yield 4 serving(s) Number Of Ingredients 8. Ingredients; 1 lb boneless skinless chicken breast, cubed: 1 teaspoon peanut oil: 1 tangerine peel, chopped : 1 tablespoon chopped gingerroot: 2 dried red chilies: 2 tablespoons soy …
From tfrecipes.com


CHINESE TANGERINE CHICKEN RECIPE | CHAMPSDIET.COM
Healthy recipes - discover ChampsDiet healthy recipes, including healthy breakfasts, lunches, dinners and snacks. Good food ideas, family meal recipes.
From champsdiet.com


CHINESE TANGERINE CHICKEN - BIGOVEN.COM
Chinese Tangerine Chicken recipe: Try this Chinese Tangerine Chicken recipe, or contribute your own.
From bigoven.com


CHINESE TANGERINE CHICKEN RECIPE BY HEALTHYCOOKING | IFOOD.TV
Chinese Tangerine Chicken. By: Healthycooking. How To Make Chinese Orange Chicken With An Iron. By: RebeccaBrandRecipes. KUNG PAO Chicken - Sichuan Style Chicken With Black Vinegar, Shaoxing Wine . By: Kravings.Blog. Dragon Chicken - Hakka Chinese. By: Kravings.Blog. Orange Chicken Recipe - How To Make Chinese Orange Chicken - Chicken Snack Recipe By Chef Tarika. By: GetCurried. CHICKEN ...
From ifood.tv


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #lunch     #main-dish     #poultry     #asian     #chinese     #easy     #beginner-cook     #romantic     #chicken     #stove-top     #dietary     #inexpensive     #meat     #taste-mood     #equipment     #number-of-servings

Related Search