INGREDIENTS:

• 1/2 kg chicken, cut to pieces
• 1 onion, sliced
• 2 tbsp sliced ginger
• 3 cloves garlic, minced
• 1/2 tbsp whole black pepper
• 1 pc bay leaf
• 2 tbsp fish sauce (patis)

HOW TO COOK:

1. Marinate chicken with the onion, ginger, garlic, pepper, bay leaf, and fish sauce. Let it settle for at least 30 mins.
2. Saute chicken in a pan for 10 min over low-medium heat.
3. Add the rest of the marinade and continue to cook until chicken is tender.
4. Serve.

IMAGE: knorr.com.ph

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INGREDIENTS:

• 1 lb ground chicken
• ½ cup bread crumbs
• 2 teaspoons salt
• ½ teaspoon ground black pepper
• 1 piece raw egg
• ½ cup onion, minced
• 1 tablespoon garlic, minced
• 1 cup pineapple chunks
• ⅓ cup vinegar
• 1 cup bell pepper (red and green combined)
• 1 medium sized onion, quartered
• 1 cup water
• 3 tablespoons tomato ketchup
• ½ cup brown sugar
• ½ cup carrot, sliced
• 1 tablespoon cornstarch diluted in 3 tablespoons of water
• 8 tablespoons cooking oil

HOW TO COOK:

1. In a large mixing bowl, combine ground chicken, minced onion, salt, ground black pepper, egg, and bread crumbs. Mix thoroughly.
2. Scoop about 1 to 2 tablespoons of mixture and form into a ball shaped figure. Set aside.
3. Heat a frying pan then pour-in 6 tablespoons of cooking oil.
4. When the oil is hot enough, pan-fry the ball-shaped mixture until the outer side turns brown.
5. Once done, turn off the heat and transfer the fried meatballs on a serving plate or bowl. Set aside.
6. Heat a separate cooking pot then pour-in remaining 2 tablespoons of oil.
7. When the oil is hot enough, sauté the garlic.
8. Add the quartered onion, sliced carrot, and bell peppers then cook for 2 minutes.
9. Add pineapple chunks and cook for 1 minute.
10. Put-in the tomato ketchup, brown sugar, and vinegar then stir.
11. Pour-in water and let boil.
12. Add the cornstarch diluted in water and cook until desired thickness is reached.
13. Turn off heat then ladle the sauce over the pan-fried meatballs.
14. Serve hot. Share and enjoy

SOURCE: panlasangpinoy.com
IMAGE: recipeler.com

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INGREDIENTS:

HOW TO COOK:

1. Boil the potatoes for 8 minutes. Remove from the pot and let cool.
2. Slice the potatoes into quarters. Sprinkle some garlic powder and then set aside.
3. In a bowl, combine garlic, rosemary, 1 tablespoon olive oil, juice of 2 lemons, salt, and ground black pepper. Mix well.
4. Combine the rosemary mixture with the chicken. Make sure that the chicken is coated with the mixture equally. Marinate for 30 minutes.
5. Heat a frying pan and then pour-in remaining olive oil.
6. Pan-fry each side of the chicken for 4 to 6 minutes.
7. Preheat oven to 425 degrees Fahrenheit.
8. Arrange chicken and potatoes in an oven-proof tray.
9. Bake for 30 to 40 minutes.
10. Remove from the oven, and then serve.
11. Share and enjoy!

SOURCE: panlasangpinoy.com
IMAGE: primaverakitchen.com

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INGREDIENTS:

• vegetable oil
• 1 egg
• 1 Cup water
• 1 Cup all-purpose flour
• 2 tsp. salt
• 1 tsp. onion powder
• 1/4 tsp. black pepper
• 1/8 tsp. garlic powder
• 4 chicken breast filets, cut into bite sized pieces

HOW TO COOK:

1. Beat the egg and then combine it with water in a bowl. Stir.
2. Combine the flour, salt, pepper, onion powder and garlic powder in a gallon size zip lock bag.
3. Pound each of the breast filets until about 1/4-inch thick. Then cut into bite sized pieces.
4. Coat each piece with the flour mixture by shaking in the zip lock bag. Remove and coat in the egg mixture.
5. Then coat in the flour mixture again. Shake to coat.
6. Deep fry at 375 degrees for 10-12 minutes, until browned and crispy

SOURCE: recipe4living.com
IMAGE: businessinsider.com

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INGREDIENTS:

• 2 pounds chicken wings
• 2 cups flour
• 2 teaspoons seasoned salt
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground black pepper
• 1/4 cup butter
• 2 teaspoons garlic powder
• 2 tablespoons Parmesan cheese
• Parsley for garnish – if desired

HOW TO COOK:

Preheat oven to 350 degrees. Blend together flour, seasoned salt, cayenne pepper and ground black pepper. Cut wings and dredge them in the flour. Heat oil to 350 degrees. Fry wings for about 5 to 7 minutes, and then drain on a wire rack. Depending upon the side of your pot fry 5 or 6 wings at a time. Be sure to stir the wings once during cooking to make sure that the wings cook evening. Cook the wings until they just begin to brown. Bake wings for about 15 minutes or until the chicken is cooked through.

Prepare the sauce by melting the butter and the garlic powder in a small pan. When the wings have finished cooking in the oven place the wings into a large bowl. Stir in half of the Parmesan cheese into the melted butter. Pour the melted garlic butter over the wings and toss until the wings are well coated. Serve the wings by sprinkling the remaining Parmesan cheese top of the wings.

SOURCE: copykat.com
IMAGE: copykat.com

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INGREDIENTS:

• 2 cup ground chicken
• 1 cup toasted oatmeal
• 1 cup chopped hard-boiled eggs
• 1/2 cup onion (minced)
• 2 tbsp. ground garlic
• 1 cup celery (minced)
• 2 Tbsp. soy sauce
• 1 Tbsp. MSG
• 1 Tbsp. oil
• 1/2 cup peeled tomatoes (chopped)
• 2 beaten eggs
• 1/2 cup crumbs of flour
• 1 teaspoon baking powder

HOW TO COOK:

1. Mix all except the last three ingredients very well. Form into small balls.
2. Roll In eggs and then in crumbs or flour mixed with one teaspoon baking powder.
3. Fry in hot oil or bake. Serve with desired sauce. Serve hot. Good for 6 persons.

SOURCE: panlasangpinoymeatrecipes.com
IMAGE: swapnascuisine.com

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INGREDIENTS:

• 1 lb chicken breast, cubed
• 1 piece red bell pepper, sliced into squares
• 1 piece green bell pepper, sliced into squares
• 1 medium red onion, chopped
• 1 small zucchini, sliced
• 1 teaspoon garlic powder
• 1/2 teaspoon cinnamon powder
• 1/4 teaspoon ground nutmeg
• Juice of 1/2 lemon
• 1/4 teaspoon ground black pepper
• 1 teaspoon salt
• 3 tablespoons extra virgin olive oil

HOW TO COOK:

1. Combine garlic powder, salt, ground black pepper, cinnamon powder, nutmeg, olive oil, and lemon juice in a large bowl. Mix well.
2. Put the chicken in the bowl and mix with the other ingredients. Place the bowl in the fridge and marinate overnight.
3. Skewer the vegetables (bell pepper, onion, and zucchini) and chicken alternately until the skewer is almost full. Note: if you are using a bamboo skewer, try to soak it in water for at least 20 minutes so that it won’t burn easily.
4. Grill each side of Chicken Kebab in medium heat until the color turns medium brown.
5. Transfer to a serving plate and serve. You can eat this with rice, bread, and salad.

SOURCE: panlasangpinoy.com
IMAGE: 7daygmdiet.com

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INGREDIENTS:

• 2 lbs. chicken, cut into serving pieces
• 1 can (2 cups) coconut milk
• 1 medium yellow onion, diced
• 1 teaspoon minced garlic
• 1 thumb ginger, julienne
• 2 teaspoons chili flakes
• 6 to 8 lemongrass blades
• 1 small green papaya, wedged
• ¾ to 1 cup hot pepper leaves (or malunggay)
• 2 tablespoons fish sauce
• ¼ teaspoon ground black pepper
• 3 tablespoons cooking oil

HOW TO COOK:

1. Heat the oil in a cooking pot.
2. When the oil gets hot, saute the onion, garlic, and ginger until the onion becomes soft.
3. Add the chicken pieces. Cook until light to medium brown. Turn over to cook the other side.
4. Pour-in coconut milk. Let boil. Add chili flakes, lemongrass, and papaya. stir. Cover and the heat to medium. Cook for 18 to 20 minutes or until the chicken is fully cooked.
5. Remove the cover. Add ground black pepper, fish sauce, and more chili flakes (if desired).
6. Add the hot pepper leaves. Stir and cook for 2 minutes.
7. Transfer to a serving plate. Serve.
8. Share and enjoy!

SOURCE: panlasangpinoy.com

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INGREDIENTS:

• 1 lb boneless chicken breasts, diced
• 8 to 9 pieces dried chilies
• 1 tablespoon ginger, minced
• 1 tablespoon garlic, minced
• ¾ cup zucchini, cubed
• ½ cup red bell pepper, diced
• ½ cup peanuts, skinned
• Salt to taste
• 1 tablespoon cooking rice wine
• 1 tablespoon soy sauce
• 2 teaspoons cornstarch
• 3 tablespoons soy sauce (for sauce)
• 1 tablespoon rice vinegar(for sauce)
• 3 teaspoons cornstarch(for sauce)
• 3 teaspoons sugar (for sauce)
• ¼ teaspoon sesame oil (for sauce)
• 1 tablespoon water (for sauce)

HOW TO COOK:

1. Combine chicken with the marinade ingredients then mix well. Set aside.
2. Make the sauce by combining all the sauce ingredients and mixing thoroughly. Set aside.
3. Pour cooking oil in a wok then apply heat.
4. Deep fry the marinated chicken for 3 to 4 minutes or until the color turns light to medium brown. Transfer to a container and set aside.
5. Using the same wok, remove excess oil and sauté dried chilies, ginger, and garlic
6. Add zucchini and red bell pepper and cook for 2 minutes
7. Put-in the deep-fried chicken, salt, and peanuts then cook for 3 to 5 minutes
8. Make a little space by pushing the ingredients on the side of the wok then pour the sauce mixture on the surface.
9. Stir the sauce for a few seconds then mix with the other ingredients. Cook for 2 more minutes.
10. Turn off heat and transfer to a serving plate. Serve. Share and enjoy!

SOURCE: panlasangpinoy.com

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INGREDIENTS:

• 4 boneless skinless chicken breasts, or chicken tenderloins
• salt and pepper to taste
• olive oil
• garlic powder
• juice of 1 lime
• 2 Tbsp honey
• 2 Tbsp chipotle powder seasoning, divided (1 Tbsp for sauce & 1 Tbsp for rubbing into chicken)

HOW TO COOK:

1. Heat oil in a large skillet over high heat.
2. Rub the chicken with olive oil, season with salt, freshly ground black pepper, garlic powder and 1 Tbsp chipotle powder seasoning. I like to rub the chicken with a little bit of olive oil because it helps keep all the juices in the chicken  and the chicken stays tender & juicy.
3. Reduce heat to medium and place chicken in skillet. Do not overcrowd the skillet. Work in batches if necessary. Cook chicken  over medium heat for about 5 – 6 minutes on each side.
4. While chicken is cooking, mix juice of 1 lime, honey and  the other 1 Tbsp chipotle powder seasoning.
5. After chicken is done, place it on a plate and brush with the honey chipotle mixture.

SOURCE: deliciousmeetshealthy.com

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