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    Recipes — chicken breast

    Chicken Stroganoff

    I recently discovered the old-school classic Beef Stroganoff. It's creamy, hearty, and DELICIOUS over a bed of egg noodles. This chicken version is just as good. It's a little lighter than the original, but still super flavorful and extremely comforting.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4


        •    kosher salt
        •    2 tbsps butter
        •    2 tbsps cornstarch
        •    1 tbsp vegetable oil
        •    2 tsps Dijon mustard
        •    2 cloves garlic, minced
        •    1/2 large onion, chopped
        •    1 tsp Worcestershire sauce
        •    freshly ground black pepper
        •    1 (12 oz.) package egg noodles
        •    2 tbsps freshly chopped parsley
        •    4 cups low-sodium chicken broth
        •    2 tbsps extra virgin olive oil, divided
        •    1 lb. baby bella mushrooms, thinly sliced
        •    2 tbsps sour cream, plus more for serving
        •    2 tsps fresh rosemary or thyme leaves, chopped
        •    1 lb. boneless skinless chicken breasts, cut into 1" pieces


    1. Prepare egg noodles according to package instructions and toss with butter while still hot.

    2. In a large skillet over medium heat, heat vegetable oil. Add chicken and sear 8 to 10 minutes, until golden on all sides, and season with salt and pepper. Work in batches if needed. Remove chicken and place in a large bowl.

    3. Lower heat to medium and add one tablespoon oil. Add mushrooms and cook until golden and tender, 8 to 10 minutes. Remove from skillet and place in bowl with chicken.

    4. Add remaining oil and onion. Cook until softened, 6 minutes. Add garlic and rosemary or thyme cook until fragrant, 2 minutes more. Stir in broth, mustard, and Worcestershire sauce and bring to a simmer.

    5. In a small bowl, whisk some of the hot broth into your cornstarch. Stir into broth along with reserved chicken and mushrooms and continue to simmer until thickened by about half, 10 to 12 minutes. Remove from heat and stir in sour cream. Season with salt and pepper.

    6. Spoon chicken mixture over prepared egg noodles and garnish with a dollop of sour cream and parsley.

    This great family recipe is thanks to delish Recipes at https://www.delish.com/cooking/recipe-ideas/a25647973/chicken-stroganoff-recipe/

    Instant Pot Chinese Lemon Chicken

    Instant Pot Chinese Lemon Chicken – an easy homemade pressure cooker recipe of the classic Asian Takeout-Style Lemon Chicken. This healthier low carb / keto version of the popular favorite has a light and crispy coating covered in a flavorful sweet, savory and tangy lemon sauce.

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4


        •    3/4 tsp salt
        •    1/4 tsp black pepper
        •    1/3 cup almond meal
        •    1 egg white lightly beaten
        •    1/4 cup finely crushed pork rinds
        •    2 tbsps avocado oil or olive oil, for sauteing
        •    1 lb. boneless skinless chicken breast, cut into bite-sized chunks

    For the sauce:

        •    1 tsp sesame oil
        •    1/2 tsp xanthum gum
        •    2 clove garlic, minced
        •    1/3 cup coconut sminos
        •    1 tbsp apple cider vinegar
        •    1/4 tsp freshly grated ginger
        •    3 tbsps fresh squeezed lemon juice
        •    1-2 tbsps golden monk fruit sweetener
        •    2-3 tbsps water, plus more to thin out sauce
        •    1/2 tsp Sriracha hot sauce to taste (Optional)

    For the garnish:

        •    Green onions and sesame seeds


    1. Combine the sauce ingredients together in a medium bowl. Measure out 3 tablespoons and add to a large mixing bowl. Set aside the saucepan. To the mixing bowl, lightly beat in the egg white and add chicken pieces. Mix well.

    2. In a large zip-top freezer bag, combine the almond meal, pork rinds, salt, and black pepper. Add the chicken and shake well to coat.

    3. Turn your Instant Pot to SAUTE then add in oil. Once oil is hot, add the chicken and cook for 1-2 minutes, until a brown coating appears (chicken will not be cooked through which is fine). You may have to work in batches.

    4. Once you've browned all the chicken, place back in the Instant Pot and pour in the remaining sauce along with 1/3 cup water (or chicken broth). Cover with lid.

    5. Press the valve to SEALING and press MANUAL or PRESSURE COOK for 4 minutes. The Instant Pot will take some time to come to pressure. Once the 4 minutes is up, use a long spoon and push the valve to VENTING for a QUICK RELEASE.

    6. Once all the pressure is released, carefully unlock the lid. Press the SAUTE button, then whisk the arrowroot starch (or xanthum gum) with 2 tablespoons water until combined and stir into the Instant Pot. Allow sauce to cook until it bubbles and thicken.

    7. Taste and adjust seasonings to what you prefer - add additional lemon for tangier, more sweetener for sweeter and sriracha for spicier, if desired.

    This great family recipe is thanks to Life-Made-Sweeter Recipes at https://lifemadesweeter.com/chinese-lemon-chicken/

    Caprese Chicken Pasta

    Perfect Mother's Day meal.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4


        •    kosher salt
        •    1/4 cup sugar
        •    2 tbsps honey
        •    1 tsp garlic powder
        •    1/2 cup balsamic vinegar
        •    freshly ground black pepper
        •    1 cup cherry tomatoes, halved
        •    2 tsps Italian seasoning, divided
        •    2 oz. fresh mozzarella, thinly sliced
        •    4 tbsps extra-virgin olive oil divided
        •    11 oz. boneless skinless chicken breast
        •    12 oz. cooked short pasta noodles (such as penne or spiral)


    1. Make balsamic glaze: In a medium saucepan, add balsamic vinegar, sugar, and honey and whisk to combine. Bring to a boil over medium-high heat, then reduce heat and simmer until reduced by half. Remove from heat and transfer to a heatproof bowl to cool.
    2. Meanwhile, in a large skillet over medium-high heat, heat 2 tablespoons oil. Add chicken and cook until warm. Remove from skillet and set aside.
    3. Add cooked pasta to skillet and drizzle with remaining 2 tablespoons oil. Season with remaining 1 teaspoon Italian seasoning and salt and pepper and stir to combine. Stir in tomatoes and cook until pasta is hot throughout and tomatoes are tender, 2 to 4 minutes.
    4. Add chicken and mozzarella, then cover and cook until cheese is melty. Drizzle with balsamic glaze and serve.

    This great family recipe is thanks to delish Recipes at https://www.delish.com/cooking/recipe-ideas/recipes/a52046/caprese-chicken-pasta-recipe/

    Chicken Milanese with Spaghetti

    Prep Time

        •    Prep and cook time: 45 minutes
        •    Yield: Serves 2


        •    olive oil
        •    100g plain flour
        •    2 cloves of garlic
        •    100g breadcrumbs
        •    150g dried speghetti
        •    30g parmesan cheese
        •    2 large free-range eggs
        •    1/2 a bunch of fresh basil
        •    1 x 400g tin of plum tomatoes
        •    2 x 150g skinless free-range chicken breasts


    1. Peel and finely slice the garlic. Pick the basil leaves, then finely chop the stalks.

    2. Heat a splash of oil in a medium saucepan over a medium heat. Add the garlic and basil stalks and cook for 2 minutes, or until golden.

    3. Tip the tinned tomatoes into the pan and squash them down with the back of a spoon. Fill the empty tomato tin with water and pour this in too. Season and simmer for 30 minutes, or until reduced, glossy and thick.

    4. Place the chicken breasts on a board and cover with a double layer of clingfilm. Bash with a saucepan to flatten them to 5mm thick.

    5. Tip the flour into one bowl, then crack and beat the eggs in a second bowl. Add the breadcrumbs to a third, finely grate in half of the Parmesan, then shake to combine.

    6. Coat the chicken in the flour, then the egg and finally in the cheesy breadcrumbs, until thoroughly coated.

    7. Heat a lug of oil in a large frying pan over a medium heat and cook the chicken for 3 to 4 mins on each side, or until golden and the meat is cooked through.

    8. Cook the spaghetti according to the packet instructions, then drain and add to the tomato sauce, loosening with a little of the cooking water if needed.

    9. Serve the pasta alongside the crispy chicken, with the remaining Parmesan and basil leaves scattered over.

    This great family recipe is thanks to Jamie Oliver Recipes at https://www.jamieoliver.com/recipes/chicken-recipes/chicken-milanese-with-spaghetti/

    Sheet Pan Harvest Chicken with Vegetables

    Sheet Pan Harvest Chicken with Vegetables - an easy complete one pan meal with low carb autumn vegetables perfect for fall. Made with tender and juicy with Brussels sprouts, pumpkin, broccoli and yellow zucchini. Keto, paleo, gluten free and Whole 30 compliant.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 22 minutes
        •    Yield: Serves 4


        •    1/4 tsp dried sage
        •    1/2 tsp dried thyme
        •    1 cup broccoli florets
        •    1/2 tsp garlic powder
        •    1/2 tsp dried rosemary
        •    2 tbsps olive oil, divided
        •    sea salt and pepper to taste
        •    1 yellow zucchini, quartered
        •    chopped fresh parsley or thyme
        •    1 1/2 tbsps balsamic vinegar, divided
        •    1 cup chopped pumpkin, or butternut squash if not low carb
        •    3-4 boneless, skinless chicken breasts, pounded to even thickness (can also use 5-6 chicken thighs and adjust cooking times as needed)


    1. In a small bowl, combine the salt, pepper, thyme, rosemary and sage. Place the chicken in a large resealable bag and add 1 tablespoon olive oil, 1 tablespoon of balsamic vinegar and half of the seasoning. Seal the bag then press to rub the oil and seasoning on the chicken. Set aside for 20 minutes or chill in the fridge for up to 24 hours.

    2. Preheat oven to 415 F.

    3. Chop your vegetables then place in a single layer on a large rimmed sheet pan lined with parchment paper or foil. Drizzle with remaining olive oil and seasoning.

    4. Nestle chicken in the middle of the pan, moving vegetables aside as needed.

    5. Place pan in preheated oven and roast for 12 minutes. Flip the chicken and toss the vegetables in pan. Return pan to oven and continue cooking for another 10 minutes, or until chicken is cooked through and internal temperature reaches 160 to 165 degrees F. You can remove the chicken to plate first if your vegetables are not done to your liking and continue cooking until the vegetables are cooked.

    6. Sprinkle with fresh parsley or rosemary and serve hot with your favorite sides.

    This great family recipe is thanks to Life Made Sweeter Recipes at https://lifemadesweeter.com/sheet-pan-harvest-chicken-with-vegetables/