Ingredients: 1 1/4 lbs. boneless, skinless chicken breast or chicken thighs (cut into thin bite-size pieces) 2-3 tablespoons vegetable oil 1 medium onion, finely chopped 2 large carrots, peeled ...

Cook, uncovered, on low 5 to 6 minutes, stirring occasionally, until chicken is heated and rice is creamy. Stir in 2 tablespoons parsley. Garnish with more chopped parsley upon serving.

Add the chicken and sprinkle with ½ teaspoon of the curry powder, ½ teaspoon salt and ¼ teaspoon pepper. Cook, stirring occasionally, until evenly browned, 4 to 6 minutes.

Stir the chicken into the bean mixture; cook, stirring occasionally, until the beans are bright green, about 2 minutes. Stir in the rice, then add the broth and scrape up any browned bits.

Ingredients: Makes 4 servings 1 1/2 tbsp sesame oil 4 cups pre-cooked brown rice 12oz pre-cooked chicken, cut into pieces 1/4 cup soy sauce 1 lb frozen vegetables 4 eggs ...

It's not jerk chicken, to be certain, but this recipe does pull some ingredient inspiration from the traditional and beloved Jamaican marinade. Sharp scallions, warming allspice, and fragrant ...

A nod to the flavors of an island dinner. Recipes like this remind me I don't always have to travel to take a flavor vacation. Braised chicken thighs are a weeknight dinner hero of mine.

Live in the north-east? There's a new dining venue option for you to check out — Punggol Coast Hawker Centre. The 576-seater ...

Why we love it: Burgers are almost always the best deal at a fancy spot, and The Butcher’s Club proves the rule. Its version ...

Stir the chicken into the bean mixture; cook, stirring occasionally, until the beans are bright green, about 2 minutes. Stir in the rice, then add the broth and scrape up any browned bits.