Going back to a recipe I developed more than 20 years ago is like seeing a dear friend. Lately, I've been revisiting recipes from my first cookbook, Desperation Dinners! (Workman, 1997). It was ...

While the chicken cooks, chop the green onions into ¼-inch slices, using the white and enough of the tender green tops to make ¾ cup; chop the peanuts. Set each aside. 3.

Chicken: Boneless skinless chicken breasts cut into 1-inch pieces.You can also use boneless, skinless chicken thighs. Egg: ...

This Thai Chicken Salad With Peanut Dressing is loaded with fresh crunchy vegetables, leftover rotisserie chicken and a spicy ...

Busy night ahead? This easy baked peanut chicken rivals any takeout joint and is the perfect dish to make when you’re short on time. I baked organic chicken breasts in a super-flavorful, spicy ...

In sweaty-knee conditions, cooking absolutely has to be quick and efficient, with recipes designed to help you keep your cool ...

Who doesn’t love biting into a crisp lettuce wrap full of spicy Thai chicken? You don’t have to go out to get this restaurant favorite at home. Thai chicken lettuce wraps with honey-peanut sauce ...

This spicy, Thai-inspired lo mein is a winner because it comes together in a flash, and is so full of flavor.

As for the chicken, it should be poached "so it pulls apart". If you're unfamiliar with poaching, the culinary enthusiast explains it's "very simple," advising to cook it in "boiling water for 15 ...

1) Cook the Chicken: In a hot skillet or wok, sauté garlic and Thai chili in oil for 1-2 minutes until fragrant. Add the ground chicken and cook until browned and fully cooked, breaking it up ...