Poultry

Steaming the chicken wrapped in parchment pouches and draped in a spiced chile sauce ensures such a tender, juicy result you’ll be shocked it’s not dark meat.

To make this chicken banh mi, grill the tangy-salty chicken over an open flame for a nice charred flavor.

Although it’s called “wedding” chicken, this dish is served in Bangladeshi homes for pretty much every celebration, but especially during Eid.

Sumac, lemon, mint, and sesame give an upgrade to humble ground chicken in this chicken meatballs recipe.

These bone-in chicken thighs are rubbed with cilantro, mint, and chiles.

Just mix everything together for this braised chicken dish and put it in the oven, and about an hour later, you have a fragrant, tangy dinner.

Use either mung bean or soybean sprouts for this stir-fry—mung bean sprouts are more tender and crisp.

Velvety chicken, canned pineapple, and ketchup come together in this beloved Chinese takeout recipe by way of Oahu.

The pleasant balance of salt, spice, and sugar makes these curry puffs perfect for an appetizer, afternoon snack, or breakfast with a cup of tea.

This adaptation of classic Cantonese salt-baked chicken doesn't require a ton of salt.

Poaching the chicken not only prevents overcooking, it also gives the meat a silky texture.

This Orange-and-Chile Roast Chicken brings together all the many lessons I’ve learned from roasting chickens over the years.

These oven-baked wings get a blast of sweet-salty flavor from a blend of maple syrup and soy sauce and a one-two punch of heat from ginger, wasabi, and ra-yu sesame chili oil (sometimes labeled “la-yu”). 

Lima, or sweet limes, are the key to the citrus flavor of sopa de lima Yucateca, but bitter orange also works well in this Mexican soup.

When you are sick or under the weather, this Mexican chicken soup called caldo de pollo can lift up your spirits like few foods can.

The marinade for this chicken fajitas recipe packs a big citrusy punch, which means you don’t have to let the chicken marinate for very long.