Looking for an easy, repeatable dinner for busy weeknights? This creamy Seattle-style teriyaki chicken is Kat Lieu’s cozy, one-pan twist on a classic: sweet-savory, umami-rich, and just indulgent enough without being fussy. Tender chicken thighs are pan-seared until golden-brown, then finished in a silky teriyaki cream sauce with mushrooms and spinach. It’s comforting, flexible with any protein, and made for real life. Busy mama approved!

These crispy, juicy air fryer Taiwanese popcorn chicken wings are packed with bold, peppery flavor and fragrant basil—just like the beloved street food, but no need to deep fry with buckets of oil. Marinate, coat, air fry, and shake with seasoning for an irresistible snack or appetizer.

Hi friends! We recently had three-cup chicken flavored hot pot at a restaurant called Boiling Point. My husband loved the flavor of three-cup chicken and he mentioned how it reminded him of one of his favorite Filipino dishes, chicken adobo. I did some research and played around with some flavor combinations and came up with a super easy claypot Taiwanese Three-Cup Chicken recuoe to make at home. Now, don't worry if you do not have a claypot at home. You can use a wok (which will give the dish a bit more wok-hei or a frying pan, and of course you can bake the chicken as well! Experiment with a three-cup chicken dish to call your own, and happy cooking!

PS: This dish is called three-cup chicken because of its three main ingredients and their matching ratios: sesame oil, Shaoxing wine, and soy sauce. Fret not; we will not be using cups for each of these ingredients.