• HK Store
  • Singapore Store
0 Cart
Added to Cart
    You have items in your cart
    You have 1 item in your cart
    Check Out Continue Shopping

    Recipes — Chicken

    Bacon Mushroom Stuffed Chicken

    This cheesy Bacon Mushroom Stuffed Chicken recipe smothered in a homemade honey mustard sauce is going to become an instant hit with kids and adults alike! An easy one-pan dish for busy evenings!

    Prep Time

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


    For the stuffed chicken:

        •    1 tsp oil
        •    8 oz bacon
        •    4 chicken breasts
        •    8 oz cheese, grated
        •    8 oz mushroom, sliced
        •    salt and pepper, to taste

    For the honey mustard sauce:

        •    tsp paprika
        •    3 tbsps honey
        •    1 tbsp sour cream
        •    ¼ cup mayonnaise
        •    1 ½ tbsp Dilon mustard


    1. Turn oven on to 350°F.

    2. Prepare honey mustard sauce. Combine the ingredients for the sauce, mix until well incorporated.

    3. Cut bacon into small pieces. Sauté in a large skillet until cooked, stirring frequently for even cooking. Remove bacon.

    4. Reserve 1 tsp of the grease drain the remaining grease. Add the mushroom reserved bacon grease and sauté until browned, lightly season with salt and pepper. Remove from pan, set aside to cool.

    5. Gently cut through the center of chicken breasts creating a pocket. Season chicken with salt and pepper.

    6. Open the chicken breast, stuff with cheese, mushrooms and bacon. Gently secure pocket with a toothpick.

    7. On med/high heat, add 1 tsp oil to skillet. Once hot, carefully transfer chicken to skillet. Sautee chicken 4-5 minutes per side until fully cooked, flipping halfway (cooking time may differ, depending on the size of the chicken).

    8. Top stuffed chicken with remaining bacon, mushrooms and cheese. Drizzle sauce over everything. Cover skillet with foil and bake 15 minutes. Remove foil, cook another 2-3 minutes.

    This great family recipe is thanks to Natasha's Kitchen Recipes at https://natashaskitchen.com/bacon-mushroom-stuffed-chicken-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/

    Citrus Glazed Roast Chicken

    This Citrus Glazed Roast Chicken boasts robust citrus flavors and the juiciest, most tender meat possible! Easy to prepare, only 45 minutes in the oven, and an incredible marinade is what sets this chicken apart from the rest!

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 45 minutes
        •    Yield: Serves 4


        •    1 4 lb. chicken cut in half, cleaned


        •    1/2 tsp salt
        •    2 tbsps olive oil
        •    1/2 tsp dried thyme
        •    1/4 tsp black pepper
        •    1/2 tsp dried oregano
        •    1 lemon cut into slices
        •    1 tbsp fresh lemon juice
        •    2 oranges cut into slices
        •    1 tbsp fresh orange juice
        •    1 large shallot thinly sliced
        •    1/2 cup orange marmalade
        •    2 tbsps worcestershire sauce


    1. Combine all the ingredients for the marinade in medium bowl and whisk to combine. Set aside.

    2. Place the chicken halves in a deep dish like a casserole dish.

    3. Pour the marinade over the top of the chicken and use a pastry brush to coat the chicken on all sides.

    4. Cover the dish with plastic wrap and refrigerate for at least 2 hours, turning the chicken over at least once.

    5. Preheat oven to 375F.

    6. Lightly spray a large baking sheet or roasting pan with non stick cooking spray OR line with parchment paper.

    7. Line the baking sheet with the orange and lemon slices.

    8. Transfer the two chicken halves to the baking sheet so they are resting on top of the orange and lemon slices.

    9. Pour the marinade over the top of the chicken.

    10. Bake for 45 to 55 minutes or until a meat thermometer inserted into the thigh registers 165F and juices run clear.

    11. Baste the chicken every 15 minutes.

    12. Let chicken rest 10 minutes before carving.

    This great family recipe is thanks to Mom-on-Timeout Recipes at https://www.momontimeout.com/citrus-glazed-roast-chicken/

    Baked Chicken Wings

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4


        •    kosher salt
        •    4 tbsps vegetable oil
        •    3/4 tsp garlic powder
        •    3 tsps baking powder
        •    freshly ground black pepper
        •    3 lb chicken wings, split at the joint, wing tips removed and discarded


    1. Preheat oven to 425º. In a medium bowl, dry chicken thoroughly with paper towels and toss in 3 tablespoons vegetable oil. Season with salt, pepper, garlic powder, and baking powder. Mix well.
    2. Grease rimmed sheet pans with remaining vegetable oil and spread chicken in a single layer. Bake on top third baking rack, 20 minutes, then broil until golden brown, 7 to 10 minutes. Serve immediately.

    This great family recipe is thanks to delish Recipes at https://www.delish.com/cooking/recipe-ideas/recipes/a53411/easy-oven-baked-chicken-wings/

    Old Bay Chicken Wings

    Roasted chicken wings flavored with old bay seasoning and butter, then served with cocktail sauce.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4-6


        •    1 tbsp lemon juice
        •    cocktail sauce for dipping
        •    8 tbsps (1/2 cup or 1 stick) unsalted butter
        •    1 tbsp old bay seasoning, plus more for dusting
        •    3 pounds chicken wings, separated tips from drummettes


    1. Preheat the oven to 425°F. Allow the wings to come to room temperature (or else the sauce will be more difficult to spread on them). Pat the chicken wings dry.

    2. Make Old Bay sauce: Melt the butter in a small pot and whisk in the Old Bay and lemon juice. Let it cool enough to feel lukewarm.

    3. Mix the sauce again and toss the chicken wings in half the sauce.
    4. Bake: Arrange the wings in one layer on a baking sheet lined with parchment paper, aluminum foil, or Silpat and bake at 425°F for 25 minutes.

    5. Broil: Take the wings out of the oven and turn on the broiler. Set a rack about 6 inches under the broiler. Turn the wings over on the baking sheet and put under the broiler for 3-4 minutes, or until they are nicely browned.

    6. To serve, toss in the remaining sauce and set on a plate. Dust with more Old Bay and serve with your favorite cocktail sauce.

    This great family recipe is thanks to Simply Recipes Recipes at https://www.simplyrecipes.com/recipes/old_bay_chicken_wings/?utm_campaign=yummly&utm_medium=yummly&utm_source=yummly