BBQ Chicken Saute by Mihir Shah

My grandmother turned me on to this dish. easy to prepare and tastes GREAT; best served with rice and a green salad.

Chicken Kilawin by Alvin Sanchez

Kilawin or kinilaw is a Filipino dish with meat or seafood is marinated in citrus juices which pickle the seafood or meat and turn it opaque. The Latin American version is called ceviche; the Polynesian version, the national dish of Tahiti, is poisson cru.

PEANUT BUTTER CHICKEN by MARIA LOURDES V. LIPARDO-AYUB

It sounds strange but when you cook and taste it...exceptional dish! This peanut butter gives an excellent flavor to the chicken. I love its delightful gravy!

Seaweed Tofu In Minced Chicken & Oyster Sauce by kristy

Add a little flavour to your plain egg tofu.

4 Ingredient Red Curry Chicken by Culinary Envy

4 Ingredient Red Curry Chicken with noodles is easy, quick and inexpensive to make. Sweetened with coconut milk for unbelievable flavor!

Spicy Honey Chicken by Hina Gujral

Spicy Honey Chicken Wings are quite a popular street food in Malaysia, Thailand and Singapore, there honey glazed chicken wings are charred over grill and served satay style along with Peanut sauce, OMG!!! I am drooling. When it comes to Street food nothing can beat Asian Street Food Stalls, the air is filled up with inviting aromas…

Chicken Sisig by Lidy Concepcion

Sisig is a popular appetizer (pulutan) and most of the time used as a main dish in the Philippines. Filipinos love to eat sisig with a glass of ice cold beer. Sisig is usually made from chopped parts of a pig's head — ears, snout, the brain, etc -- but in this dish I used chicken (courtesy of my Del Monte cookbook).

Chili Chicken in Oyster Sauce by Rizza

Chili Chicken cooked in oyster sauce, french beans and green peppers.

Chicken with Mushroom by cez natanauan

CHICKEN WINGS ADOBO by armand david burgess

FOOD EATEN BY ITSELF WITH RICE OR COMBINED WITH VEGETABLES. YOU CAN ALSO COOK THE ADOBO WITH PORK RIBS. THE ONLY DIFFERENCE IS YOU DON'T USE THE GINGER ROOT ON PORK ADOBO RIBS. COOKING TIME IS LONGER ON THE RIBS.