+++++++++++++++++++++++

A. Garlic-Honey Chicken
+++++++++++++++++++++++

Servings: 3

Ingredients:
- 6 chicken thighs, bone in or out, with or without skin
- Salt and pepper, to season
- 2 teaspoons garlic powder, to season
- 6 cloves garlic, crushed
- 1/3 cup honey
- 1/4 cup water (or chicken broth)
- 2 tablespoons rice wine vinegar (or apple cider vinegar, or any white vinegar)
- 1 tablespoon soy sauce

Instructions:
1) (Optional), cut chicken fillet such that each pieces is about 2 x 1 finger digits in size.
2) Season chicken with salt, pepper and garlic powder; set aside.
3) Heat a pan or skillet over medium high heat; sear chicken thigh fillets or breast fillets on both sides until golden
and cooked through.
4) When chicken is done and cooked through, arrange chicken skin-side up in the pan (if cooking with skin); add th
e garlic between the chicken and fry until fragrant (about 30 seconds). Add the honey, water, vinegar and soy sauce.
Increase heat to medium-high and continue to cook until the sauce reduces down and thicken slightly (about 3-4 min
utes).
5) Garnish with parsley and serve over vegetables, rice, pasta or with a salad.

References:
[1] https://cafedelites.com/easy-honey-garlic-chicken/

++++++++++++++++++++++++++
B. Sriracha-Garlic Chicken
++++++++++++++++++++++++++

Servings: 3

Ingredients:
- 1/4 cup honey
- 2 tablespoons Sriracha (Asian Chile sauce)
- 5 cloves garlic crushed (or 1 1/4 tablespoon minced garlic)
- 2 tablespoons apple cider vinegar
- 1 1/2 tablespoons low sodium soy sauce
- 1 tablespoon freshly squeezed lime juice
- 6 boneless chicken thighs with or without skin
- 1 tablespoon cooking oil
- Salt and pepper to season (If desired)
- Sliced green onions (or shallots in Australia), to serve (optional, but recommended))
- Sesame seeds to serve (optional)
- Lime wedges to serve (optional)
Instructions:
1) In a shallow bowl, mix the honey, Sriracha, garlic, rice wine vinegar, soy sauce and lime juice together until wel
l combined. Spoon 4 tablespoons of marinade out of the bowl and reserve to use for later as a dipping sauce.
2) Cover with plastic wrap and marinade chicken for a minimum of 30 minutes to 2 hours (if time allows), in the re
frigerator.
3) Heat 2 teaspoons of oil in a nonstick pan or cast iron skillet (or grill pan) over medium heat. Sear the chicken in t
wo batches (I do 3 thighs per batch), on both sides along with any sauce leftover in the bowl, until the chicken is coo
ked through and no longer pink in the middle; the skin is crisp and golden browned, and the underside is charred slig
htly (chicken will char slightly due to the honey). Transfer chicken to a warm plate, tent with foil and allow to rest f
or 5 minutes.
4) Choose between these options:
OPTION A: Add the reserved sauce to the hot pan to warm through on medium heat, stirring occasionally while
mixing all of the pan juices through the sauce.
OPTION B: Do not add the sauce to the pan. Serve chicken with remaining pan juices left over in the pan, and p
our reserved sauce over each chicken (this option ensures a slightly spicier end result).
5) Serve chicken immediately along with the sauce. Garnish with sliced green onion, sesame seeds and lime wedge
s. Serve with steamed veggies, over rice or noodles.

References:
[1] https://cafedelites.com/honey-garlic-sriracha-chicken/

++++++++++++++++
C. Adobo Chicken
++++++++++++++++

Servings: 3

Ingredients:
- 3 lb chicken (910 g)
- 5 dried bay leaves
- 8 tablespoons soy sauce
- 3 tablespoons vinegar
- 4 garlics, crushed
- 2 cup water (240 mL)
- 3/8 cup cooking oil (60 mL)
- 2 tablespoon white sugar
- salt, to taste
- whole peppercorn or black pepper

Instructions:
1) In a container or a plastic food bag, combine soy sauce and garlic then marinade the chicken for 30 minutes.
2) Place a medium pan on medium heat and add oil, once the oil is hot put the marinated chicken and brown (about
five minutes).
3) Pour in the remaining marinade and add water, then bring to a boil.
4) Add the dried bay leaves and whole peppercorn. Simmer for 30 minutes or until the chicken is tender.
5) Add the vinegar, stir and simmer for 10 more minutes.
6) Add the sugar, salt, and stir. Then remove from heat.

References:
[1] https://tasty.co/recipe/one-pan-chicken-adobo
++++++++++++++++++++++++++++++++++++
D. Shredded Chicken in Buffalo Sauce
++++++++++++++++++++++++++++++++++++

Servings: 3

Ingredients:
- 1 cup Frank’s Red Hot sauce (Original variety)
- 2 tablespoon freshly squeezed lemon juice
- 2 tablespoon olive oil
- 3/4 teaspoon soy sauce (use wheat-free tamari if gluten free)
- 3/4 teaspoon paprika
- 3/4 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon white sugar
- 2 lb boneless skinless chicken breast (2 large breasts)
- 2 teaspoon arrowroot powder
- 3 teaspoons water

Instructions:
1) Whisk together the Frank’s Red Hot, lemon juice, olive oil, soy sauce, paprika, onion powder, garlic powder and
white sugar (see picture 1).
2) Place the chicken breasts on top of the sauce (see picture 2).
3) Close the lid, set to sealing and cook on the manual setting at high pressure for 10 minutes.
4) At the end of cooking time, natural release for 5 minutes, then quick release the remaining pressure.
5) Whisk the arrowroot powder and water until a slurry is formed (a mixture with no clumps) (see picture 3).
6) Carefully open the lid and transfer the chicken to a large plate (see picture 4).
7) While the chicken is on the plate, press the sauté button and whisk the arrowroot slurry into the sauce. Let the sa
uce simmer for 30-60 seconds, whisking continuously as the sauce thickens (see picture 5). Turn off the sauté functi
on.
8) Shred the chicken and return it to the Instant Pot (see pictures 6 and 7).
9) Stir in the chicken until well combined with the sauce and serve immediately (picture 8).

Tips for Success:

- As I mentioned above, you can absolutely leave out the arrowroot slurry and it will still taste great. It may have a
slightly runnier consistency, so I recommend letting the shredded chicken sit in the sauce a few minutes before servi
ng to soak up the sauce a bit.
- Use the time while the chicken is cooking to prep your garnishes, like shredded lettuce and ranch dip.

References:
[1] https://therecipewell.com/instant-pot-buffalo-chicken/

++++++++++++++++++
E. Chicken Fajitas
++++++++++++++++++

Servings: 3

Ingredients:
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
 - 1 teaspoon smoked paprika
- 1 teaspoons onion powder
- Kosher salt and freshly ground black pepper, to taste
- 1 1/2 pounds boneless, skinless chicken thigh (recommendend) or breasts, cut into thin strips
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 1 orange bell pepper, cut into strips
- 1 red onion, cut into wedges
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- 1/4 cup chopped fresh cilantro leaves
- 2 tablespoons freshly squeezed lime juice
- 6 (8-inch) flour or corn tortillas, warmed (optional)

Instructions:
1) Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2) In a small bowl, combine chili powder, onion powder, cumin, oregano, paprika, 1 1/4 teaspoons salt and 1 1/4 te
aspoons pepper.
3) Place chicken, bell peppers, onion and garlic in a single layer onto the prepared baking sheet. Stir in olive oil an
d chili powder mixture; gently toss to combine.
4) Place into oven and bake for 25 minutes, or until the chicken is completely cooked through and the vegetables ar
e crisp-tender. Stir in cilantro and lime juice.
5) Serve immediately with tortillas.

References:
[1] https://damndelicious.net/2019/07/24/sheet-pan-chicken-fajitas/

++++++++++++++++++++
F. Garlic Fried Rice
++++++++++++++++++++

See https://www.youtube.com/watch?v=UzbRwICWODk&list=PLmu_hFWbG1AcUmYzqMKuepfSkabopm3z-&in
dex=9. Sorry, too lazy to take note of the recipe. Some ingredients may not be easily obtainable in a halal state.

++++++++++++++++++++++++++++++++++
G. Paprika-flavoured Fried Chicken
++++++++++++++++++++++++++++++++++

Servings: 3

Ingredients:
- 360g Boneless Chicken
- 1 1/2 tbsp Garlic Powder
- 1 1/2 tbsp Onion Powder
- 3 tsp Black Pepper
- 1/2 tsp Salt
- 1 1/2 tsp Smoked Paprika
- 1 tbsp cornflour
Instructions:
1) Add garlic powder, onion powder, black pepper, salt, and smoked paprika on top of the chicken in a bowl and m
ix thoroughly.
2) Add cornflour to the marinated chicken and mix again.
3) Let the chicken sit for about 30 minutes.
4) Fry the chicken in a medium-heat pan until cooked through.

++++++++++++++++++++++++++++++
H. Sweet Sour Stir-Fry Chicken
++++++++++++++++++++++++++++++

Servings: 3

Ingredients:
- 360 gram stir fried chicken (see section G above)
- 4 Bell Peppers
- Spring Onions as desired
- 1 Small Onion
- 2 1/2 Chilli Peppers
- 1 1/2 tbsp Minced Garlic
- 1 1/2 tbsp Minced Ginger
- 5 tbsp Dark Soy Sauce
- 5 tbsp Light Soy Sauce (optional)
- 2 tbsp Oyster Sauce
- 3 tbsp vinegar
- 1 1/2 tsp Sesame Oil
- 1/2 Cup Ketchup
- 1/2 Cup Sweet Chilli Sauce
- 2 tbsp Cornflour
- 3 tsp Chicken Seasoning or mushroom stock or just salt
- broccoli, brussel sprouts, green beans, or carrots (optional)

Instructions:
1) First, make the slurry. Combine dark soy sauce, light soy sauce (if using), oyster sauce, vinegar, sesame oil,, ket
chup, sweet chili sauce, cornflour, and either of chicken seasoning, salt or mushroom stock. Mix them well in a bowl
.
2) Now it's the frying time. Heat up oil on a low heat, then add in ginger and garlic. Fry until fragrant or just before
the garlic is burnt.
3) Add in chopped onions and increase the heat to medium-high. Fry for about 2 minutes.
4) Add in chopped chilis and bell peppers. At this point, if you want crunchy vegetables, turn up the heat to high. F
ry for 2-3 minutes but keep the vegetables so that they don't burn.
5) Pour the slurry in. Stir well while frying. Fry for 2-3 minutes.
6) Turn to low heat. Then add the pre-fried chicken and spring onion in, combine thoroughly such that the chickens
are well coated by the slurry. Simmer for about one minute.

References:
[1] https://www.youtube.com/watch?v=kE-kXjZBQH8&list=PLmu_hFWbG1AcUmYzqMKuepfSkabopm3z-&ind
ex=4&t=414s
++++++++++++++++++++++++++++++
I. Soy Sauce Stir-Fry Chicken
++++++++++++++++++++++++++++++

Servings:3

Chicken and spice ingredients:

- 500g chicken breast(sliced thin)
- 1 teaspoon garlic pow
- 4 teaspoons corn starch
- 1/2 teaspoon salt(or pinch)

Sauce ingredients:
- 1/4 cup soy sauce
- 1/4 cup oyster sauce
- 1 tablespoon sugar
- 1 tablespoon lemon juice
- 1 tablespoon sesame oil
- 2 tablespoons corn starch
- 1/4 cup water
(Divide sauce in two(I used half the sauce)

Stir fry ingredients:

- 2 tablespoons oil
- 2 teaspoons minced garlic
- 2 teaspoons minced ginger
- 1 medium sliced onion
- 2 chilli peppers or scotch bonnet
- 2 medium carrot(sliced)
- 1 green bell pepper (chopped)
- 1 red bell pepper (chopped)
- 3 tablespoons of water or low salt chicken stock.

Instructions:
1) Pour garlic, corn starch, and salt onto the chicken, mix thoroughly, and the let sit for about 5 minutes.
2) Combine all sauce ingredients (just an advice, put the corn starch at the last step) in a bowl and mix well until no
starch clumps are visible.
3) Fry the marinated chicken for about 8 minutes or until cooked through. Fry in batches if they don't fit the pan.
4) On to the stir fry. Fry minced garlic, minced ginger, and onions on a low heat until fragrant. Usually about 5 min
utes.
5) Turn up the heat to medium. Add in chili peppers, carrot, and bell peppers and fry for for about 2-3 minutes.
6) Add the cooked chicken, then the sauce. Don't use all the sauce if the above amount is more than enough. Option
ally add some water or low sodium chicken stock. Then cook for 3-5 minutes.
7) Serve.

References:
[1] https://www.youtube.com/watch?v=1pxKGJzwh7k&list=PLmu_hFWbG1AcUmYzqMKuepfSkabopm3z-&ind
ex=11

+++++++++++++++++++++++++++++
J. Honey Garlic Glazed Salmon
+++++++++++++++++++++++++++++
Servings: 3

Ingredients:
- 1 and 1/2 lbs Salmon
- Some lemon slices
- 2 Tbs melted butter
- 2 Tbs olive oil
- 2 Tbs soy sauce
- 2 Tbs honey
- 4 cloves garlic
- 2 Tbs brown sugar
- 2 Tbs dijon mustard
- 1/4 tsp red pepper flakes

Instructions:
1) Combine melted butter, olive oil, soy sauce, honey, garlic, brown sugar, mustard, and pepper flakes into one in a
bowl.
2) Arrange lemon slices into one layer on a tray.
3) Put salmon fillet on top of the lemon layer.
4) Pour the marinate from step 1) onto the salmon. If there are salmon surfaces that don't get covered by the marina
te, scoop up the marinate on the tray and pour on to the dry surfaces.
5) Cover the tray (e.g. with plastic wrap), put in fridge, and let sit for about one hour.
6) Broil the marinated salmon for 10 minutes. At the end of this interval, take out the salmon and pour some marin
ate from the tray again on top of salmon.
7) Put back into the broiler and broil for another 5 minutes.

Note:
This recipe uses salmon, I have not tried using other fishes. Probably, certain type of other fishes will work just fin
e.

References:
[1] https://www.youtube.com/watch?v=P4xuyEq37nE&list=PLmu_hFWbG1AcUmYzqMKuepfSkabopm3z-&inde
x=15

++++++++++++++
K. Chicken Pho
++++++++++++++

Servings: 3

Ingredients:
Main ingredients:
- 15 oz rice noodle, dried, narrow, and flat
- warm water, for soaking
- 2 tablespoon whole black peppercorn
- 2 tablespoon coriander seed
- 6 pods whole star anise
- 2 piece fresh ginger, 2 inch (5 cm) piece
- 2 bunch green onion
- 6 cups hot water
 - 12 cups chicken broth
- 2 lb chicken breast, halved, crosswise
- 1/2 cup fish sauce (be careful, add the sauce little by little, it's okay to stop before reaching this measurement if de
sired)

For Serving:
- 2 limes
- 1 jalapeño
- 1 bean sprout
- 1 bunch fresh thai basil
- 1 bunch fresh cilantro
- 1 siracha
- hoisin sauce

Instructions:
1) Bring water in a heatproof bowl to a boil, then add the noodles. Turn the heat off when the noodles has softened
2) Heat a pan over medium-high heat. Toast the black peppercorns, coriander seeds, and star anise pods for 2 minut
es, until fragrant.
3) While the seeds are toasting, peel the ginger and cut into pieces. Trim the ends off the green onions, then chop 5
inches off the bases and save the remaining green tops for later.
4) Add the ginger and green onion bases to the pan and cook for 2 minutes, or until fragrant.
5) Add the toasted spices above, the water, chicken broth, and chicken breasts to the cooking pot. Increase the heat
to high, cover, and bring to a simmer. Cook for 5 more minutes, then check the chicken every minute until cooked th
rough. Remove from the heat.
6) Remove the chicken from the broth.
7) Add the fish sauce to the broth mixture. Cook and cover for 2 minutes more.
8) Shred the chicken.
9) For garnishes, thinly slice the green onion tops. Cut the lime into wedges. Thinly slice the jalapeño.
10) In the serving bowls, Top the noodles with the shredded chicken, jalapeño, bean sprouts, and Thai basil. Ladle t
he hot pho broth over the noodles. Add a squeeze of lime, green onions, and any other favorite toppings.

References:
[1] https://tasty.co/recipe/quick-30-minute-chicken-pho

++++++++++++++++++++++++++++
L. Chicken Soup with Noodles
++++++++++++++++++++++++++++

Servings: 3

Ingredients:
- 2 Tbsp olive oil
- 1 1/2 cups diced carrots (about 3)
- 1 1/2 cups diced yellow onions (1 medium)
- 1 1/4 cups diced celery (about 3 ribs)
- 3 garlic cloves, minced
- 2 (32 oz) cartions low-sodium chicken broth or homemade chicken stock
- 2 tsp each chopped fresh thyme, rosemary and sage*
- Salt and freshly ground black pepper
- 2 cups (5 oz) medium egg noodles (dry)
- 3 cups shredded rotisserie chicken (from about a 1 3/4 lb - 2 lb rotisserie chicken)
 - 3 Tbsp chopped fresh parsley
- 1 Tbsp fresh lemon juice (optional)

Instructions:
1) Heat olive oil in a large pot over medium-high heat.
2) Add carrots, onions and celery and 4 minutes, then add garlic and saute 1 minute longer.
3) Stir in chicken broth, thyme, rosemary, and sage. Season with salt and pepper to taste.
4) Optional highly recommend step: place larger bones of rotisserie chicken (legs, wings etc) and some of the brow
ned skin on a few layers of cheesecloth, wrap up and tie with butchers twine. Add sachet to pot submerging in broth.
This really does add a lot of flavor even though it doesn't simmer for hours.
5) Bring mixture to a boil, reduce heat to medium-low, cover pot and simmer until veggies are almost tender, about
10 - 15 minutes.
6) Stir in noodles, cover and boil over medium heat until noodles are cooked through, stirring occasionally, about 7
minutes (or as directed on package).
7) Remove chicken bones if used, stir in chicken, parsley and lemon and serve warm.

References:
[1] https://www.cookingclassy.com/chicken-noodle-soup-2/

+++++++++++++++++++
M. Shawarma Chicken
+++++++++++++++++++

Servings: 3

Ingredients:
Spice mixture:
- 3 tsp kosher salt
- 3 tsp dried oregano
- 2 tsp black pepper
- 2 tsp cinnamon
- 2 tsp cumin
- 3/4 tsp ground cloves
- 3/4 tsp turmeric
- 3/4 tsp smoked paprika

Other ingredients:
- 3 lbs boneless skinless chicken thighs
- 3 tbsp olive oil
- 2 red onion (small), quartered
- 3/4 cup chicken broth
- Pita and your choice of toppings such as tzatziki sauce, sliced cucumbers, chopped tomatoes, hummus, olives

Instructions:
1) In a small bowl, combine Spice Mixture ingredients. In a ziplock bag, combine 1 tbsp oil, chicken thighs and spi
ce mixture. Mix to thoroughly coat chicken and refrigerate at least 30 minutes up to 24 hours.
2) Add 1 tbsp olive oil to the Instant Pot. Using the display panel select the SAUTE function. Add the quartered on
ion to the marinade bag and toss to coat.
3) When oil gets hot, transfer the chicken and onion to the pot and brown on 2 sides, 3-4 minutes per side. Meat wil
l not be cooked through. Do not crowd the pot--you may have to work in batches. Transfer browned meat to a shallo
w dish and cover loosely with foil.
 4) Add broth to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
5) Put the meat back into the pot, turning once to coat.
6) Turn the pot off by selecting CANCEL, then secure the lid, making sure the vent is closed.
7) Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 5 minu
tes.
8) When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
9) Carefully remove the meat from the pot to a cutting board and cut into bite-sized pieces.
10) Serve chicken with warmed pita and your choice of toppings such as tzatziki sauce, sliced cucumbers, chopped
tomatoes, hummus, olives.

References:
[1] https://recipes.instantpot.com/recipe/chicken-shawarma/