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Ingredients 4 (6-ounce) skinless, boneless chicken breast halves 3/8 teaspoon salt, divided 1/4 teaspoon black pepper 3 tablespoons olive oil, divided 1/4 cup unsalted chicken stock 1 clove garlic, minced 2 tablespoons unsalted roasted almonds, finely chopped 1 tablespoon water 1/4 teaspoon lemon. This 30-minute One Pan Lemon Chicken Breast Recipe is everything you could ask for in a quick dinner. Pan-seared chicken breast in a lemon garlic butter sauce with green beans and mushrooms. We love cooking with chicken.

Whether in a stir fry, or homemade fried rice or even baked thighs, you cannot go wrong with an easy chicken recipe. Ingredients 1 (3 1/2to 4-lb) chicken, cut into 8 serving pieces 1 tablespoon olive oil 1 large onion, chopped 1 large red bell 1 (3 1/2to 4-lb) chicken, cut into 8. The chicken breasts will still need 30+ minutes to cook. If they are smaller breasts, I’d start checking at the 25-minute mark; chicken breasts are done at 165F internal.

Easy baked chicken parmesan with pasta. Ready for dinner in 30 minutes! ️. I’m all about a quick, but nice, meal on busy weeknights. Who am I kidding – I like a quick easy meal any day of the week! Even better is a recipe that I love that’s made in 30 minutes (or less) like this baked chicken parmesan recipe.

In a small sauce pot combine the stock and saffron, bring to a boil over medium heat. Reduce the heat to low and simmer to allow the saffron to steep. In a large deep skillet.

Getting dinner to the table in thirty minutes is hard enough. But when you add healthy into the equation, that’s a tricky calculation indeed. Or is it? As it turns out, sometimes using simple, healthy whole ingredients actually makes cooking quick and easy. Delicious, healthy, and ready in 30 minutes or less, these top-rated chicken dinners do.

A Good Easy Garlic Chicken “Loved this recipe: so simple and so quick! My little girl also enjoyed it. I season both sides of the chicken breasts before putting them in the pan.” – mzjettson. Greek Chicken Pasta “I really loved this recipe for its simplicity and flavor. My only change was to add 1/2 cup of Greek olives to the dish.

50 Chicken Dinners Ready in 30 Minutes Katie Bandurski Updated: Mar. 26, 2020 If you have half an hour and chicken in the fridge, you can make an easy weeknight dinner!Ingredients 4 tablespoons olive oil 1 cup onion, finely chopped 1 cup green pepper, chopped into small cubes 1 cup red pepper, chopped into small cubes 3 cloves garlic, finely chopped 1/4 cup green onion, finely chopped 3 boneless chicken breasts, cut into small pieces Salt and pepper to.

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Reduce the heat to low, cover the skillet, and let the breasts simmer until they are tender and cooked through, 15 to 20 minutes.

“The Dinner Doctor” by Anne Byrn
from The Dinner Doctor
by Anne Byrn
Rodale, 2004

When ready to cook, fill the baking dish with just enough water to cover the chicken breasts, place in the oven, and bake for 20 to 25 minutes, or until the chicken is cooked through.

“From a Polish Country House Kitchen: 90 Recipes for the Ultimate Comfort Food” by Anne Applebaum, Danielle Crittenden, Bogdan and Dorota Bialy
from From a Polish Country House Kitchen: 90 Recipes for the Ultimate Comfort Food
by Anne Applebaum, Danielle Crittenden, Bogdan and Dorota Bialy
Chronicle Books LLC, 2012

Cover; reduce heat to medium low and simmer 20 to 25 minutes or until internal temperature of chicken breasts reaches 160°F. Remove chicken breasts to a plate; let stand until cool.

“YOU: On A Diet Revised Edition: The Owner's Manual for Waist Management” by Michael F. Roizen, Mehmet Oz
from YOU: On A Diet Revised Edition: The Owner’s Manual for Waist Management
by Michael F. Roizen, Mehmet Oz
Scribner, 2010

Season the skin of the chicken breasts and place them, skin side down, in the butter and cook for about 10 minutes until the skin is crispy.

“Recipes from my Mother for my Daughter” by Lisa Faulkner
from Recipes from my Mother for my Daughter
by Lisa Faulkner
Simon & Schuster UK, 2012

Put the chicken breasts, skin side down, in the oil and cook them until the skin is crisp and golden, 3 to 4 minutes.

“Gluten-Free Girl and the Chef”
from Gluten-Free Girl and the Chef
by
Houghton Mifflin Harcourt,

Sprinkle the breasts with the remaining ½ teaspoon salt and ¼ teaspoon pepper, cover, and cook over medium-high heat for 10 to 12 minutes.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

To grill the chicken for these recipes, season 2 or 4 (6­ to 8­ounce) boneless, skinless chicken breasts with salt and pepper and grill over a hot single­level fire (click here), covered if using gas, until well browned on both sides and chicken registers 160 degrees, 4 to 6 minutes per side.

“The America's Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America's Most Trusted Test Kitchen” by America's Test Kitchen
from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen
by America’s Test Kitchen
America’s Test Kitchen, 2012

Cook chicken breasts, cilantro and cumin in oil 15 to 20 minutes, turning chicken once and stirring cilantro mixture occasionally, until juice of chicken is clear when centers of thickest pieces are cut (at least 165°F).

“Betty Crocker Cookbook, 11th Edition: 1500 Recipes for the Way You Cook Today” by Betty Crocker
from Betty Crocker Cookbook, 11th Edition: 1500 Recipes for the Way You Cook Today
by Betty Crocker
HMH Books, 2011

Place the chicken on the lined baking sheet and bake for 10 minutes, then flip the breasts over and bake for an additional 10 minutes, or until no pink remains in the center of the chicken.

“Lexi's Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life” by Alexis Kornblum
from Lexi’s Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life
by Alexis Kornblum
Victory Belt Publishing, 2017

Reduce heat to medium-low, cover, and simmer until chicken registers 160 degrees, 12 to 18 minutes, flipping chicken halfway through cooking; transfer chicken to serving platter and tent loosely with aluminum foil.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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82 comments

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  • Most of food channel, people talk about unnecessary stuff and mostly their life experience, they use the audience as a therapist and simply love to talk…,we really spending our precious time watching and in the end learn nothing, but with your channel, it is simple, easy and all the recipes turn perfectly as you described…simply you are The Best, there is no match with your channel

  • Looks delicious, can’t wait to try it! But if you don’t want big pieces of garlic, you can probably use frozen garlic, I get it near the frozen veggies & it’s dope AF!!!

  • Made it for dinner, doesnt look like the picture but it tasted quite good, i think i added to much stock, and also didnt add onions, but i made rice on the side and its bomb

  • You had me at ‘creamy’ and ‘garlic’ lol
    I actually think I’ve searched your website for every creamy garlic recipe you do and I find I’ll watch the same videos over and over again cause they look so good!

  • Best recipe video on YouTube so amazing if I could send a picture on the comment section to show you just how good it turned out I would

  • I am still wondering��why are not opening your own restaurant ��‍♀️ even if its small�� i mean you are the best in the kitchen ��❤️❤️

  • Natasha I can’t thank you enough for this wonderful recipe we made it tonight and it is fantastic with plenty of leftovers although I have to admit my husband had seconds!

  • This is for Oscar mate. Not only the recipe taste so fucking awesome, but your filming and editing skills are sublime. I’ve made this recipe for my channel as well (romanian style). You are a god of making food that you wanna eat with your eyes. So happy that my wife discovered you. Only your videos are played on my YouTube.

  • This is one of the food channels here that i love because of the less talking and more on the cooking with exact ingredients and clear demonstration on how to… plus you are a good looking and tidy chef!

  • Thank you so much. I’m trying to recreate a dish I had in Puerto Rico. I am going to stuff the chicken breasts with sweet plantains. Can’t wait.

  • Good evening sir I want to ask one? Can I skip white wine in this recipe instead of wine what els I can use because I am Muslim and I don’t consume wine plz reply. Thanks

  • Oh my gosh!!! First I used your recipe for chocolate chip cookies, and it turned out so perfectly!
    I am most definitely trying this one too right away❤️❤️

  • Bash up the poor breasts
    2 eggs
    Salt
    Pepper
    Mix
    Chop fresh parsley
    Grate Parmesan
    Mix
    Add olive oil and butter to pan
    Coat chicken in flour
    Coat in egg wash
    Cook 4 mins per side
    Eat.

  • I believe you live in Australia and you are totally amazing. I live in Southern California. Mr. Bob GUCCIONE of Penthouse Magazine and I, I was a Pet the Year in the 1980s opened up Penthouse Magazine In Australia. You Australians are amazing!!!! And you are obviously one of the sexiest and best chefs In Australia!. Thank you for letting me enjoy so many moments of you!��

  • I have made this a couple of times lately and it is really good. But i think i will try this next time without the sauce at the end.

  • I love your recipe. I’ve watched a few other Paprika Chicke recipes and I found yours to be the easiest and simplest to follow. Thank You. ❤❤❤��

  • Looks easy enough I’m a great cook so i know this will come out excellent. I’ll cook this tonight 2-13-2020 with garlic mashed potatoes and broccoli or fresh corn on the cobbbb… Thank you for a lovely video and dinner idea, It’s appreciated… Peace

  • In srilanka we use sesame oil Every food
    Even we use it for hair to make shiny
    Sesame oil is expensive
    We also use coconut oil
    The reason sesame oil is expensive
    Exports. ( huge money) local people don’t wants pay that kind of money.
    Like Ceylon Tea

  • Im ao excited to give a try for our tonight’s dinner,I have a very picky step son that’s making me hard to think what to cook so he might try it too

  • Dear women of the world teach good things such as dressing modestly and being honest and donating to the poor or treating the immigrants rightly or not stealing ects but don’t just but also make your are not being a hypocrite and doing the opposite of what you are doing.

  • Look as if you’ve lost weight based on your wrist!!! Way to go if so

    (Yes I’m observant like that ����‍♀️)
    Oh and of course delicious recipe ��

  • I have cooked this recipe sooo many times and I always get compliments… very exquisite and easy recipe. Thanks for sharing it ������

  • I love your videos. I hate when people talk AND play music in the background. It’s so distracting. Either talk or play music but not both. LOL

  • I would have cut out that blood clot when they first filleted the chicken in half. Other than that, this recipe looks so easy and so delicious.

  • OMG!!! the best meal ever. Just made it for Sunday dinner, delicious!!! Dave, I am so lucky I founded your website. Thank you so much for sharing wonderfull recipes.

  • I’ve been cooking for a long time, you can’t reduce that amount of fluid in 2 minutes. I think the recipe has too much liquid. The chicken was tasty but the sauce was missing something.

  • i made this for about 3 times now, its the best chicken recipe ive ever followed, even my mum (who is not into chicken breast) requests me to make her this dish for the third time now.

    thank you for this recipe!!!!! its perfect!!!!

  • I made this for dinner last night and it was SO GOOD! It is a definite keeper! I would probably add some mushrooms next time I make it. Thank you so much for this delicious recipe!

  • hello they are a lot of muslim people following you but unfortunately there are a lot of recipes that you use alcohol

    can we replace it with other ingredients thank you

  • Love ur channel, but this music is very irritating. I think without any music with the natural sounds of cutting, chopping, frying etc will make it more attractive ��

  • I try it but I added it onion, artichokes and mushrooms.. it was super. Sorry dude I has to give my touch. I am not so good fallowing order ��.

  • Scrumptious i served it with mint potatoes ( ik sounds weird its potatoes with salt garlic powder mint leaves and basil ) and green beans ��TRY IT thank You

  • Just made this, exactly like the video. It tasted amazing! I would of preferred more sauce. And what can I add to make it a little spicy? ��

  • I highly recommend making the sauce separately. I accidentally burned the sauce when trying to make it at the same time in the same dish.

  • I made this today and all I can say is OH My Goodness! It was sooo yummy. Your recipe is the absolute best!! And I also love your cauliflower purée. It’s very yummy. Thank you. God Bless you.

  • The music is so loud it’s distracting! But the dish looks wonderful I just wish I would have been able to pay more attention to the dish instead of the music.

  • Once again, a beautiful, short, very informative video of how to make a delicious meal. I appreciate your editing, your content, and your overall visualization of how the consumer will receive the product you are delivering. You have an amazing talent and artistry, I am so proud of you, and I learned from you each time you post. Please continue doing the amazing work you are doing. Unfortunately, YouTube so oversaturated this point, that great talents like yourself don’t receive the amount of positivity and platform that you deserve, but those of us who are fortunate enough to have found you are truly learning and experiencing amazing meals because of you. Have a wonderful day, and thank you so much for sharing your knowledge with the world. Stay beautiful.

  • Yummy �� it makes me hurry….
    I need to go eat….. thank you for the beautiful recipe again…. you are an amazing….. God bless…. and be careful out there…. be safe….������☺️����

  • I’m trying this tonight, only I couldn’t find smoked paprika. So I settled for regular. Also I am using breasts, not thighs. Hard to find. Wish me luck.

  • This was really good, but I think the values in the written recipe are different than what was used in the video. I used a cup wine and a cup of chicken stock and there was inches of fluid in my large skillet. The video shows maybe a 1/4 inch of fluids. It still tasted good but the sauce was very thin???

  • I’ve been waiting for a creamy chicken recipe to pop up ����. The family is going to love me lol. Looks so delish. Made my mouth water at work ����

  • Idk about that the chicken wasn’t even fully covered in the egg yolk and cooking it with barely any oil like would only cook the flour not the actual chicken

  • I am here again after watching it 3 times and i wanted to ask you natasha can you also ad peppers and zuchini???
    Btw love your recipes❤❤❤❤

  • For those who don’t eat pork (like me) i find that smoked turkey ham from the grocery store deli will do just as good. It’s delicious!!

  • Good recipe. I do the same, and also add a little. It of finely min Ed garlic and shallots, and a little bit of finely grated fresh ginger root

  • New subscriber here. I had some boneless, skinless chicken thighs defrosting and went looking for something different and easy to do with them. BINGO! OMG I’m making them now just like you showed and my kitchen smells amazing. Thank you SO much for your easy, wonderful recipes and I look forward to trying more of your cooking. happy in Indy:)

  • I don’t need this the other night and it was the best chicken dish I’ve ever eaten in my entire life and I’ll be 50 this year. I did change one thing about the recipe instead of a half a cup of honey I just a quarter cup of honey and 1/4 cup of golden syrup I’m telling you this dish is the best thing you’ll ever eat

  • Made this tonight, and it turned out delicious! Only tip I would suggest: use a little more broth, as it simmers and evaporates very quickly

  • Its a good recipe but i added to much honey…. the honey is sticky as hell watch out for that, it was pretty hard to remove it from my plate. I recommend you add something hot myb some hot sauce, just a bit for the extra flavor but i have to say it looks great for a snap.

  • Thank you for the recipe, however with this small amount of oil, the chicken with crumbs will never get cooked, so u have to fry in much more oil or deep fryer or healthier by cook in the oven,, another thing, u do not need to add any butter to the breadcrumbs…

  • This looks delicious. I’m married to a Hungarian…I was taught that at the end of cooking, sour cream was added. That too was very tasty��

  • Hey everyone, I’m going to be doing this recipe very soon however I have a few questions. What did you guys add onto the pan before putting the chicken in? And do we have to marinate the chicken?

  • I’m high as shit watching this I had to call my momma while she was at work to bring this shit back on the way I’m a young nigga eating good I’ll tell ya that������

  • People use the term “food porn” liberally these days, but this video really earns the title.

    The cinematography, editing, and music in this video are all unmistakably porn-like.

  • Super delicious my kids all came out of their bedrooms and said what was that smell and that if it was Panda Express �� and they all quickly sat down to try it and let me say they all enjoyed it they say it came out very good for my first time I just added a bit of brown sugar to the suace.

  • Man that looks amazing!! We will have to try it since we have quite a bit of honey to use for our recipes other than in our tea ��Thanks!! Have a good one!

  • I love the music, the video production and of course, the food! Everything about this is so spot on! Wondering if I can get an alternative to the wine since I dont drink.

  • I made this today for dinner and it was sooo delicious and flavorful my family and I loved it! I already marinated 8 for this tomorrow ���� thank you!

  • #natashaskitchen #friedrice #chicken

    Chicken Fried Rice EASY DINNER under 30 Minutes
    423,869 views

    Natashas Kitchen
    1.48M subscribers
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    Comments • 737

    Add a public comment…

    Pinned by Natashas Kitchen
    Natashas Kitchen
    What is your favorite way to eat leftover rice ����?

    10 months ago
    96
    27

    Jason b
    I think you know me too well!����

    10 months ago
    3

    Omar Avila
    Shrimp fried rice!! ��

    10 months ago
    5

    Sunitha Chacko
    rice cutlets ��������

    10 months ago

    Village Food Baba secrets
    I would love to eat rice with Milk, Yogurt and Brown Sugar.

    10 months ago

    Jennifer Rivera
    Reheat add salt and butter yummmm..

    10 months ago
    1

    kim love
    Sooo gooood…your smile beautiful Natasha��������

    10 months ago
    3

    nourine z.k
    You can also add mushrooms in it☺️

    10 months ago
    3

    Steve Logan
    On your 1st step of the recipe, for the amount you made here, add 3/4 teaspoon of poultry seasoning, can even be a dollar store brand or mcCormicks and rub that around the chix before placing in the pan, really gives some extra flavor, you will love it Ms. Natasha

    10 months ago
    1

    Mustansar Qamar
    Thanks❣

    10 months ago
    1

    Shubhojit Ghosh
    Making porridge from it

    10 months ago
    1

    cihan alp oğlu
    i hıghly admire her character and recipes and wish your family best health

    10 months ago
    126
    2

    Elmo
    Looks great, will add some garlic with it IMO ��

    10 months ago
    49

    Suzannah Williams
    O M G, i just cooked this using your recipe and method and oh my goshhhhh, i cant believe what im eating… Its ssssooooooooo nice.
    Highly recommend everyone to try this… Standing ovation Natasha ���������������������������� Well done ��

    10 months ago
    38
    1

    Teta Angulo
    This should get more views y’all. Her personality is really something. I love her ❤️

    9 months ago
    38

    Beatriz Gonzalez
    Just made this and it came out really good, I’m really picky with my fried rice and your recipe is just the best! Definitely saving your video to make again soon! ��

    10 months ago (edited)
    19
    1

    Alla Halupenco
    Thank you so much! Just in time for busy school season!����
    We usually buy chicken fried rice from Trader Joe’s, but I will definitely include your super easy recipe in our menu list!����

    10 months ago
    11
    1

    merry Design
    I tried this 3 times ♥️♥️♥️. It’s really tasty����. It’s just like the restaurant

    2 months ago
    8
    1

    Arleen Murillo
    I made this for dinner tonight and my family loved it! Thanks so much!

    6 months ago
    7
    1

    nadia ahmed
    I love your smile natasha <3 you are amazing.. and I always follow this way to make fried rice..

    10 months ago
    3
    1

    Terri King
    I’ve made this for my young man about 800 times�� it’s so good.
    He said “this is a great meal!”

    5 hours ago
    2

    Eddie Wethington
    I love this recipe. I at a ton of fried rice when I was stationed in Japan along with grilled ham and cheese and fried chicken livers thanks for the great recipes.

    10 months ago
    9
    1

    Nguyễn Quỳnh
    I am big on your channel even though i just knew this several days ago. Hope you release more and more useful videos with mouth-watering dishes. Love you

    10 months ago
    4
    1

    Kelly Patterson
    Sans onion, I’ve everything you used in this recipe my kitchen to make this!!! Doing it tonight!

    2 months ago
    1

    Josephine Loth
    Oh my gosh!!! First I used your recipe for chocolate chip cookies, and it turned out so perfectly!
    I am most definitely trying this one too right away❤️❤️

    1 month ago
    1
    1

    xakamaix
    I just made this! It took me 50 minutes, but it was my first time. Very easy! Thank you for the video!

    2 weeks ago
    1

    Katherine
    You made my day girl. I love your channel! ❤️ I love also your sense of humor!!!

    10 months ago
    4

    Argusia P.
    It was very good. Yumm!
    It makes about 6 good-size servings.
    Good dish to make when you have a company for dinner.
    I had a hard time finding boneless chicken thighs, but our Wegmans had them in their organic meat section.
    Thank you for this recipe.
    We are stuffed, lol.

    6 months ago
    7
    1

    Geo. C Geier
    Natasha I can’t thank you enough for this wonderful recipe we made it tonight and it is fantastic with plenty of leftovers although I have to admit my husband had seconds!

    2 weeks ago
    1

    sweet lollipops chocolate cake
    I have tried this recipe it’s so delicious. I love love love rice thanks for sharing this recipe ������

    1 month ago
    2
    1

  • ok that is by far one the sexiest thing I have ever seen. The texture and just the garlic. So much garlic, it appealed to the garlic lover in me. God I wish I had this to eat right now, instead of what I have

  • Hi Natasha, just wanted to thank you for this recipe. I just made it and it came out so goooooood ☺️���� only thing I also added shrimp �� �� you do a fantastic way of demoing how to prepare food ourselves.. Thank you ���� God bless you

  • 500g / 1 lb chicken breast, boneless and skinless (2 pieces)

    Salt and pepper

    1/4 cup (60g) flour (Note 1)

    3.5 tbsp (50g) unsalted butter (or 2 1/2 tbsp olive oil)

    2 garlic cloves, minced

    1.5 tbsp apple cider vinegar (or white or other clear vinegar)

    1 tbsp soy sauce, light or all purpose (Note 2)

    1/3 cup (90g) honey (or maple syrup)

    The recipe

  • super easy I just add grated ginger and 4 slit green chilies to make it spicy…..not for the kids, thank you for sharing this recipe.

  • I used my instapot on this one. I replaced the eggs with teriyaki sauce ground ginger onyon pouder and powdered peanutbutter sooo good��

  • How much uncooked rice is in this recipe? I don’t understand what “5 cups of cooked rice” equals in uncooked rice. I’m seeing contradicting information online.

  • I enjoy watching your cooking.you have really quick recipes and makes it so easy for me to cook for my family when I get home after work.

  • Oh my..this looks delish! I’m a Filipina here in NY and I cook Italian dishes, Chinese, Dominican etc…and will definitely add this to my recipe. Thanks for sharing Chef ��❤

  • Love all your recipes. This fried rice looks good. Just that, please let the half cooked rice, cool and then toss. Here the rice is all broken.

  • I made it last night to rave reviews from my daughter and son. I added 3 slices of finely chopped slow-cooked bacon and gluten-free elbow macaroni. With the last step, I sliced the chicken into thin slices before adding back into the sauce. Absolutely perfect.

  • Chinese cuisine uses rice that has been cooked a day before. This allows the grains to dry out a little and not be too soft to work with. The result is discrete grains. A splash of Chinese wine is then reduced by the heat from the sides of the pan. Peanut and sesame oil is used for the fragrance it adds. The resulting mix is fried till singed ever so lightly for that ‘wok hei’ (pan singed) facet. Soy sauce has to be reduced by pan heat separately, so it’s cooked slightly with the oil at the beginning. Ya recipe is nonetheless awesome in its execution and details.

  • Just made this tonight! My boyfriend a bit of a snob when it comes to good dinners. I make him amazing stuff every day but it’s rare that he truly compliments, he complimented the hell out of this! Definitely making this a staple now due to the simplicity and it seeming like something way more gourmet ��✌��I paired it with artichokes (I did a simple garlic butter recipe, seriously y’all need to start using fresh artichokes more because EVERYONE lovesss them), those teensy medallion onions roasted w sugar n spice, and a couple slices of roasted brown sugar acorn squash. Random foods obviously, but seriously we could not get enough. So stupidly delicious

  • This my grandson favorite food in the morning. I haven’ tried to cook fried rice with chicken. I usually add spam or sausage with eggs and mixed vegetables (frozen carrots and green peas). Thanks for sharing this recipe I will use chicken breast too! God bless

  • Could also use this recipe for cauliflower steaks. sliced eggplant, broccoli, bok choy, tofu steaks, tempeh and an assortment of other vegetables and protein sources.

  • I just join you, my full support is gor you kindly stay permanent i will also be permanent, kindly wtchd ful my recipe
    Abi join kiya hai apko, pori recipe dekhi hai, or sub dn bhi kr diya hai, ap b apna full support dikhaen, main permanent rhungi ap bhi permanent rhyega plz….

  • I did this recipe. The taste is amazing. The taste of wine inside chicken is wonderful. Thank you to share your recipes. ��������������������

  • made it, it was great. i would reccommendd removing the chicken while making the saucenand then adding them back when the sauce is done

  • My family loved this recipe. Thank you so much for posting awesome recipes. It’s not too complicated nor overwhelming. I love your videos. Thank you!

  • First! This as well as all of your vids should come with an age appropriate advisory warning as it will cause the testicles of a 5 yr old male to drop. So sexy, so decadent, so alluring. The sax music you chose could not be better. The overall production quality of your vids is just off the charts. So glad I am a subscriber. Thumbs up as always.

  • Not try a hate cos it’s an amazing recipe but it says over 200 million views but at the time of watching it’s on 3.7 million which is still amazing but just felt like pointing that out���� keep up the great work������������

  • Had no idea what to do with the chicken breasts in the fridge that’s been sittin there for 2 weeks and I found this. I’m making this tonight. Thank you!

  • Instead of spring onion I added buttery mushrooms. It was unbelievably great. I never thought I could like rice with scrambled eggs. I do now. Also the sesame oil became our favourite ingredient for rice. Thank you so much Natasha.

  • Hello my name is pratik, i watch this video i liked this recipe so i want to make it at my home but i don’t know the name of the wine used in it so please know me and tell me its name dry white wine What is its real name and thank you very very much? You have taught us how to make delicious things at home by making such videos and I hope you will reply to my comment please thank you very much