For homemade to best takeout, it needs to be not just better, but also just as fast and create little mess. So that was our goal when we set out to create a version of the classic American-Chinese ...

If you frequent Chinese restaurants, you’re probably familiar with cashew chicken, a staple on most menus. This savory meal melds tender chicken, crisp veggies and crunchy nuts over rice. Laurie Ross ...

Protein is the key to staying full and keeping your energy up throughout the day, and these dinners make that… The post 21 ...

If there is one cuisine, we Indians love besides Indian, is Chinese! We love Chinese food so much that now it has been incorporated into our street food. Honey chilli potato, chilli chicken, chilli ...

The Food Network star is a big fan of cashew chicken. “I could eat it weekly for the rest of my life and never get tired of it,” she once wrote on her Pioneer Woman website. She loves it that much.

Is there anything that hits the spot better on a busy school night or over-scheduled weekend than takeout Chinese food? It’s fun to eat, and usually it’s quick from counter to table, with minimal ...

1. Add lemon juice, salt, curry powder and turmeric powder to the chicken then give it a good mix. 2. Add the garlic ginger paste last then mix well and set aside to marinate for about an hour or so.

Dinner feels easier when there are 33 chicken recipes waiting to be made again and... The post I Love Repeating 33 Chicken ...

You can’t go far without reading about the Whole30, a 30-day eating challenge that cuts out sugar, alcohol, grains, legumes, soy and dairy. It’s practically a national phenomenon now, and that’s ...

Chicken is definitely one of the easiest foods to add protein to our diet. There's no doubt about it. In fact, we love it so much that we cook it on an almost bi-weekly basis. I mean, what's not to ...

You can’t go far without reading about the Whole30, a 30-day eating challenge that cuts out sugar, alcohol, grains, legumes, soy and dairy. It’s practically a national phenomenon now, and that’s ...