# TheMealDB — Zapi reference > Search and look up meal recipes with ingredients and preparation instructions. **Base URL:** `https://api.zpi.web.id` **Auth:** Send `x-api-key: YOUR_KEY` header on every request. Get a free key at https://zpi.web.id/dashboard/keys. **Response envelope:** `{ status, message, content }` **Rate limit:** 60 req/min on free tier. **Related:** - Detail page: https://zpi.web.id/api/food/themealdb - Endpoint catalog: https://zpi.web.id/category/food - Concise index: https://zpi.web.id/llms.txt - Full reference: https://zpi.web.id/llms-full.txt --- ## TheMealDB **Category:** food · **Slug:** `themealdb` **Detail page:** https://zpi.web.id/api/food/themealdb Search and look up meal recipes with ingredients and preparation instructions. **Tags:** food, recipe ### Search Search meals by name. - **Method:** `GET` - **Endpoint:** `https://api.zpi.web.id/v1/food:themealdb/search` - **Cache TTL:** 300s **Parameters:** | Name | Type | Location | Required | Description | |------|------|----------|----------|-------------| | `query` | string | query | yes | Meal keyword (English) | **cURL:** ```bash curl "https://api.zpi.web.id/v1/food:themealdb/search?query=chicken" \ -H "x-api-key: YOUR_API_KEY" ``` **JavaScript / TypeScript:** ```javascript const res = await fetch("https://api.zpi.web.id/v1/food:themealdb/search?query=chicken", { headers: { "x-api-key": process.env.ZAPI_KEY } }); const data = await res.json(); ``` **Python:** ```python import requests r = requests.get("https://api.zpi.web.id/v1/food:themealdb/search?query=chicken", headers={"x-api-key": "YOUR_API_KEY"}) data = r.json() ``` **Example response:** ```json { "ok": true, "count": 25, "meals": [ { "idMeal": "52795", "strArea": "India", "strMeal": "Chicken Handi", "strTags": null, "strSource": "", "strYoutube": "https://www.youtube.com/watch?v=IO0issT0Rmc", "ingredients": [ { "name": "Chicken", "measure": "1.2 kg" }, { "name": "Onion", "measure": "5 thinly sliced" }, { "name": "Tomatoes", "measure": "2 finely chopped" }, { "name": "Garlic", "measure": "8 cloves chopped" }, { "name": "Ginger paste", "measure": "1 tbsp" }, { "name": "Vegetable oil", "measure": "¼ cup" }, { "name": "Cumin seeds", "measure": "2 tsp" }, { "name": "Coriander seeds", "measure": "3 tsp" }, { "name": "Turmeric powder", "measure": "1 tsp" }, { "name": "Chilli powder", "measure": "1 tsp" }, { "name": "Green chilli", "measure": "2" }, { "name": "Yogurt", "measure": "1 cup" }, { "name": "Cream", "measure": "¾ cup" }, { "name": "fenugreek", "measure": "3 tsp Dried" }, { "name": "Garam masala", "measure": "1 tsp" }, { "name": "Salt", "measure": "To taste" } ], "strCategory": "Chicken", "strMealThumb": "https://www.themealdb.com/images/media/meals/wyxwsp1486979827.jpg", "strInstructions": "Take a large pot or wok, big enough to cook all the chicken, and heat the oil in it. Once the oil is hot, add sliced onion and fry them until deep golden brown. Then take them out on a plate and set aside.\r\nTo the same pot, add the chopped garlic and sauté for a minute. Then add the chopped tomatoes and cook until tomatoes turn soft. This would take about 5 minutes.\r\nThen return the fried onion to the pot and stir. Add ginger paste and sauté well.\r\nNow add the cumin seeds, half of the coriander seeds and chopped green chillies. Give them a quick stir.\r\nNext goes in the spices – turmeric powder and red chilli powder. Sauté the spices well for couple of minutes.\r\nAdd the chicken pieces to the wok, season it with salt to taste and cook the chicken covered on medium-low heat until the chicken is almost cooked through. This would take about 15 minutes. Slowly sautéing the chicken will enhance the flavor, so do not expedite this step by putting it on high heat.\r\nWhen the oil separates from the spices, add the beaten yogurt keeping the heat on lowest so that the yogurt doesn’t split. Sprinkle the remaining coriander seeds and add half of the dried fenugreek leaves. Mix well.\r\nFinally add the cream and give a final mix to combine everything well.\r\nSprinkle the remaining kasuri methi and garam masala and serve the chicken handi hot with naan or rotis. Enjoy!" }, { "idMeal": "53358", "strArea": "India", "strMeal": "Chicken Mandi", "strTags": null, "strSource": "", "strYoutube": "", "ingredients": [ { "name": "Chicken", "measure": "1" }, { "name": "Basmati Rice", "measure": "2 cups" }, { "name": "Water", "measure": "4 cups" }, { "name": "Onion", "measure": "1 large" }, { "name": "Garlic", "measure": "4 cloves" }, { "name": "Green Chilli", "measure": "2" }, { "name": "Salt", "measure": "1 ½ tsp" }, { "name": "Oil", "measure": "3 tablespoons" }, { "name": "Turmeric Powder", "measure": "1 tablespoon" }, { "name": "Coriander", "measure": "1 teaspoon" }, { "name": "Cardamom", "measure": "½ tbsp" }, { "name": "Cloves", "measure": "¼ teaspoon" }, { "name": "Cinnamon", "measure": "1/2 tsp" }, { "name": "Pepper", "measure": "1 tsp" }, { "name": "Bay Leaf", "measure": "2" } ], "strCategory": "Chicken", "strMealThumb": "https://www.themealdb.com/images/media/meals/er4d081765186828.jpg", "strInstructions": "1. Clean and cut the chicken; marinate briefly with salt, turmeric and a little oil.\r\n2. Rinse and soak basmati rice 20–30 minutes.\r\n3. In a large pot, heat ghee/oil. Fry chopped onion until golden. Add minced garlic and green chillies and fry 1–2 min.\r\n4. Add whole spices (cardamom, cloves, cinnamon, bay leaves) and ground spices (coriander, cumin). Stir until fragrant.\r\n5. Add chicken pieces, brown lightly and add enough water/chicken stock to cover. Simmer until chicken is nearly cooked.\r\n6. Remove chicken; measure remaining liquid and add soaked rice. Bring to a boil, then reduce heat, cover and cook rice until almost done.\r\n7. Return the chicken to the rice pot on top, cover tightly and steam on low for 10–15 min so flavors meld.\r\n8. (Optional) For authentic smoky aroma: heat a small charcoal until red hot, place it on a small foil cup in the centre of the pot, add a tsp of butter/oil on the coal then cover immediately to trap smoke for 5–10 minutes. Remove coal.\r\n9. Garnish with fried onions, chopped coriander and serve with chutney or raita.\r\n" }, { "idMeal": "53110", "strArea": "Australian", "strMeal": "Sticky Chicken", "strTags": null, "strSource": "https://www.bbcgoodfood.com/recipes/sticky-chicken", "strYoutube": "https://www.youtube.com/watch?v=o8tz2BOltTg", "ingredients": [ { "name": "Chicken drumsticks", "measure": "8" }, { "name": "Soy Sauce", "measure": "2 tblsp" }, { "name": "Honey", "measure": "1 tablespoon" }, { "name": "Olive Oil", "measure": "1 tblsp" }, { "name": "Tomato Puree", "measure": "1 teaspoon" }, { "name": "Dijon Mustard", "measure": "1 tbsp" } ], "strCategory": "Chicken", "strMealThumb": "https://www.themealdb.com/images/media/meals/cj56fs1762340001.jpg", "strInstructions": "step 1\r\nMake 3 slashes on each of the drumsticks. Mix together the soy, honey, oil, tomato purée and mustard. Pour this mixture over the chicken and coat thoroughly. Leave to marinate for 30 mins at room temperature or overnight in the fridge. Heat oven to 200C/fan 180C/gas 6.\r\n\r\nstep 2\r\nTip the chicken into a shallow roasting tray and cook for 35 mins, turning occasionally, until the chicken is tender and glistening with the marinade." }, { "idMeal": "52956", "strArea": "Chinese", "strMeal": "Chicken Congee", "strTags": null, "strSource": "https://sueandgambo.com/pages/chicken-congee", "strYoutube": "https://www.youtube.com/watch?v=kqEfk801E94", "ingredients": [ { "name": "Chicken", "measure": "8 oz" }, { "name": "Salt", "measure": "pinch" }, { "name": "Pepper", "measure": "pinch" }, { "name": "Ginger Cordial", "measure": "1 tsp" }, { "name": "Ginger", "measure": "1 tsp" }, { "name": "Spring Onions", "measure": "1 tbs" }, { "name": "Rice", "measure": "1/2 cup" }, { "name": "Water", "measure": "8 cups" }, { "name": "Coriander", "measure": "2 oz" } ], "strCategory": "Chicken", "strMealThumb": "https://www.themealdb.com/images/media/meals/1529446352.jpg", "strInstructions": "STEP 1 - MARINATING THE CHICKEN\r\nIn a bowl, add chicken, salt, white pepper, ginger juice and then mix it together well.\r\nSet the chicken aside.\r\nSTEP 2 - RINSE THE WHITE RICE\r\nRinse the rice in a metal bowl or pot a couple times and then drain the water.\r\nSTEP 2 - BOILING THE WHITE RICE\r\nNext add 8 cups of water and then set the stove on high heat until it is boiling. Once rice porridge starts to boil, set the stove on low heat and then stir it once every 8-10 minutes for around 20-25 minutes.\r\nAfter 25 minutes, this is optional but you can add a little bit more water to make rice porridge to make it less thick or to your preference.\r\nNext add the marinated chicken to the rice porridge and leave the stove on low heat for another 10 minutes.\r\nAfter an additional 10 minutes add the green onions, sliced ginger, 1 pinch of salt, 1 pinch of white pepper and stir for 10 seconds.\r\nServe the rice porridge in a bowl\r\nOptional: add Coriander on top of the rice porridge." }, { "idMeal": "52831", "strArea": "Japanese", "strMeal": "Chicken Karaage", "strTags": null, "strSource": "https://norecipes.com/karaage-recipe", "strYoutube": "https://www.youtube.com/watch?v=XivddFddthc", "ingredients": [ { "name": "Chicken", "measure": "450 grams Boneless skin" }, { "name": "Ginger", "measure": "1 tablespoon" }, { "name": "Garlic", "measure": "1 clove" }, { "name": "Soy sauce", "measure": "2 tablespoons" }, { "name": "Sake", "measure": "1 tablespoon" }, { "name": "Granulated sugar", "measure": "2 teaspoon" }, { "name": "Potato starch", "measure": "1/3 cup" }, { "name": "Vegetable oil", "measure": "1/3 cup" }, { "name": "Lemon", "measure": "1/3 cup" } ], "strCategory": "Chicken", "strMealThumb": "https://www.themealdb.com/images/media/meals/tyywsw1505930373.jpg", "strInstructions": "Add the ginger, garlic, soy sauce, sake and sugar to a bowl and whisk to combine. Add the chicken, then stir to coat evenly. Cover and refrigerate for at least 1 hour.\r\n\r\nAdd 1 inch of vegetable oil to a heavy bottomed pot and heat until the oil reaches 360 degrees F. Line a wire rack with 2 sheets of paper towels and get your tongs out. Put the potato starch in a bowl\r\n\r\nAdd a handful of chicken to the potato starch and toss to coat each piece evenly.\r\n\r\nFry the karaage in batches until the exterior is a medium brown and the chicken is cooked through. Transfer the fried chicken to the paper towel lined rack. If you want the karaage to stay crispy longer, you can fry the chicken a second time, until it's a darker color after it's cooled off once. Serve with lemon wedges." }, { "idMeal": "52920", "strArea": "France", "strMeal": "Chicken Marengo", "strTags": null, "strSource": "https://www.bbcgoodfood.com/recipes/3146682/chicken-marengo", "strYoutube": "https://www.youtube.com/watch?v=U33HYUr-0Fw", "ingredients": [ { "name": "Olive Oil", "measure": "1 tbs" }, { "name": "Mushrooms", "measure": "300g" }, { "name": "Chicken Legs", "measure": "4" }, { "name": "Passata", "measure": "500g" }, { "name": "Chicken Stock Cube", "measure": "1" }, { "name": "Black Olives", "measure": "100g" }, { "name": "Parsley", "measure": "Chopped" } ], "strCategory": "Chicken", "strMealThumb": "https://www.themealdb.com/images/media/meals/qpxvuq1511798906.jpg", "strInstructions": "Heat the oil in a large flameproof casserole dish and stir-fry the mushrooms until they start to soften. Add the chicken legs and cook briefly on each side to colour them a little.\r\nPour in the passata, crumble in the stock cube and stir in the olives. Season with black pepper – you shouldn’t need salt. Cover and simmer for 40 mins until the chicken is tender. Sprinkle with parsley and serve with pasta and a salad, or mash and green veg, if you like." }, { "idMeal": "53164", "strArea": "Spanish", "strMeal": "Spanish Chicken", "strTags": null, "strSource": "https://www.bbcgoodfood.com/recipes/spanish-chicken", "strYoutube": "https://www.youtube.com/watch?v=fKqSOn5NCrk", "ingredients": [ { "name": "Chicken Thighs", "measure": "8" }, { "name": "Onion", "measure": "3 sliced thinly" }, { "name": "Paprika", "measure": "2 teaspoons" }, { "name": "Lemon", "measure": "Zest and juice of 1" }, { "name": "Parsley", "measure": "Handful" }, { "name": "Chicken Stock", "measure": "150ml" }, { "name": "Olive Oil", "measure": "1 tablespoon" } ], "strCategory": "Chicken", "strMealThumb": "https://www.themealdb.com/images/media/meals/pqulvm1763282839.jpg", "strInstructions": "step 1\r\nHeat oven to 190C/170C fan/gas 5. Put all the ingredients into a large, wide ovenproof dish. Mix everything together with your hands and season.\r\n\r\nstep 2\r\nBake for 45 mins, stirring the onions after 20 mins, until the chicken is golden and the onions tender. Serve with rice." }, { "idMeal": "52806", "strArea": "India", "strMeal": "Tandoori chicken", "strTags": "Spicy,Meat", "strSource": "http://www.bbcgoodfood.com/recipes/1660651/tandoori-chicken", "strYoutube": "https://www.youtube.com/watch?v=-CKvt1KNU74", "ingredients": [ { "name": "lemons", "measure": "2 Juice" }, { "name": "paprika", "measure": "4 tsp" }, { "name": "red onions", "measure": "2 finely chopped" }, { "name": "chicken thighs", "measure": "16 skinnless" }, { "name": "vegetable oil", "measure": "For brushing" }, { "name": "Greek yogurt", "measure": "300ml" }, { "name": "ginger", "measure": "large piece" }, { "name": "garlic clove", "measure": "4" }, { "name": "garam masala", "measure": "¾ tsp" }, { "name": "ground cumin", "measure": "¾ tsp" }, { "name": "chilli powder", "measure": "½ tsp" }, { "name": "turmeric", "measure": "¼ tsp" } ], "strCategory": "Chicken", "strMealThumb": "https://www.themealdb.com/images/media/meals/qptpvt1487339892.jpg", "strInstructions": "Mix the lemon juice with the paprika and red onions in a large shallow dish. Slash each chicken thigh three times, then turn them in the juice and set aside for 10 mins.\r\nMix all of the marinade ingredients together and pour over the chicken. Give everything a good mix, then cover and chill for at least 1 hr. This can be done up to a day in advance.\r\nHeat the grill. Lift the chicken pieces onto a rack over a baking tray. Brush over a little oil and grill for 8 mins on each side or until lightly charred and completely cooked through." }, { "idMeal": "52850", "strArea": "Moroccan", "strMeal": "Chicken Couscous", "strTags": null, "strSource": "https://www.bbcgoodfood.com/recipes/13139/onepan-chicken-couscous", "strYoutube": "https://www.youtube.com/watch?v=GZQGy9oscVk", "ingredients": [ { "name": "Olive Oil", "measure": "1 tbsp" }, { "name": "Onion", "measure": "1 chopped" }, { "name": "Chicken Breast", "measure": "200g" }, { "name": "Ginger", "measure": "pinch" }, { "name": "Harissa Spice", "measure": "2 tblsp" }, { "name": "Dried Apricots", "measure": "10" }, { "name": "Chickpeas", "measure": "220g" }, { "name": "Couscous", "measure": "200g" }, { "name": "Chicken Stock", "measure": "200ml" }, { "name": "Coriander", "measure": "Handful" } ], "strCategory": "Chicken", "strMealThumb": "https://www.themealdb.com/images/media/meals/qxytrx1511304021.jpg", "strInstructions": "Heat the olive oil in a large frying pan and cook the onion for 1-2 mins just until softened. Add the chicken and fry for 7-10 mins until cooked through and the onions have turned golden. Grate over the ginger, stir through the harissa to coat everything and cook for 1 min more.\r\n\r\nTip in the apricots, chickpeas and couscous, then pour over the stock and stir once. Cover with a lid or tightly cover the pan with foil and leave for about 5 mins until the couscous has soaked up all the stock and is soft. Fluff up the couscous with a fork and scatter over the coriander to serve. Serve with extra harissa, if you like." }, { "idMeal": "52945", "strArea": "Chinese", "strMeal": "Kung Pao Chicken", "strTags": null, "strSource": "http://allrecipes.co.uk/recipe/1773/kung-pao-chicken.aspx", "strYoutube": "https://www.youtube.com/watch?v=QqdcCHQlOe0", "ingredients": [ { "name": "Sake", "measure": "2 tbs" }, { "name": "Soy Sauce", "measure": "2 tbs" }, { "name": "Sesame Seed Oil", "measure": "2 tbs" }, { "name": "Corn Flour", "measure": "2 tbs" }, { "name": "Water", "measure": "2 tbs" }, { "name": "Chicken", "measure": "500g" }, { "name": "Chilli Powder", "measure": "1 tbs" }, { "name": "Rice Vinegar", "measure": "1 tsp" }, { "name": "Brown Sugar", "measure": "1 tbs" }, { "name": "Spring Onions", "measure": "4 Chopped" }, { "name": "Garlic Clove", "measure": "6 cloves" }, { "name": "Water Chestnut", "measure": "220g" }, { "name": "Peanuts", "measure": "100g" } ], "strCategory": "Chicken", "strMealThumb": "https://www.themealdb.com/images/media/meals/1525872624.jpg", "strInstructions": "Combine the sake or rice wine, soy sauce, sesame oil and cornflour dissolved in water. Divide mixture in half.\r\nIn a glass dish or bowl, combine half of the sake mixture with the chicken pieces and toss to coat. Cover dish and place in refrigerator for about 30 minutes.\r\nIn a medium frying pan, combine remaining sake mixture, chillies, vinegar and sugar. Mix together and add spring onion, garlic, water chestnuts and peanuts. Heat sauce slowly over medium heat until aromatic.\r\nMeanwhile, remove chicken from marinade and sauté in a large frying pan until juices run clear. When sauce is aromatic, add sautéed chicken and let simmer together until sauce thickens." }, { "idMeal": "52934", "strArea": "France", "strMeal": "Chicken Basquaise", "strTags": "Meat", "strSource": "https://www.rivercottage.net/recipes/chicken-basquaise", "strYoutube": "https://www.youtube.com/watch?v=emfm6TwsVhg", "ingredients": [ { "name": "Chicken", "measure": "1.5kg" }, { "name": "Butter", "measure": "25g" }, { "name": "Olive Oil", "measure": "6 tblsp" }, { "name": "Red Onions", "measure": "2 sliced" }, { "name": "Red Pepper", "measure": "3 Large" }, { "name": "Chorizo", "measure": "130g" }, { "name": "Sun-Dried Tomatoes", "measure": "8" }, { "name": "Garlic", "measure": "6 cloves sliced" }, { "name": "Basmati Rice", "measure": "300g" }, { "name": "Tomato Puree", "measure": "drizzle" }, { "name": "Paprika", "measure": "½ tsp" }, { "name": "Bay Leaves", "measure": "4" }, { "name": "Thyme", "measure": "Handful" }, { "name": "Chicken Stock", "measure": "350ml" }, { "name": "Dry White Wine", "measure": "180g" }, { "name": "Lemons", "measure": "2" }, { "name": "Black Olives", "measure": "100g" }, { "name": "Salt", "measure": "to serve" }, { "name": "Pepper", "measure": "to serve" } ], "strCategory": "Chicken", "strMealThumb": "https://www.themealdb.com/images/media/meals/wruvqv1511880994.jpg", "strInstructions": "Preheat the oven to 180°C/Gas mark 4. Have the chicken joints ready to cook. Heat the butter and 3 tbsp olive oil in a flameproof casserole or large frying pan. Brown the chicken pieces in batches on both sides, seasoning them with salt and pepper as you go. Don't crowd the pan - fry the chicken in small batches, removing the pieces to kitchen paper as they are done.\r\n\r\nAdd a little more olive oil to the casserole and fry the onions over a medium heat for 10 minutes, stirring frequently, until softened but not browned. Add the rest of the oil, then the peppers and cook for another 5 minutes.\r\n\r\nAdd the chorizo, sun-dried tomatoes and garlic and cook for 2-3 minutes. Add the rice, stirring to ensure it is well coated in the oil. Stir in the tomato paste, paprika, bay leaves and chopped thyme. Pour in the stock and wine. When the liquid starts to bubble, turn the heat down to a gentle simmer. Press the rice down into the liquid if it isn't already submerged and place the chicken on top. Add the lemon wedges and olives around the chicken.\r\n\r\nCover and cook in the oven for 50 minutes. The rice should be cooked but still have some bite, and the chicken should have juices that run clear when pierced in the thickest part with a knife. If not, cook for another 5 minutes and check again." }, { "idMeal": "53367", "strArea": "Chinese", "strMeal": "Chicken Fried Rice", "strTags": null, "strSource": "https://www.simplyrecipes.com/recipes/chicken_fried_rice/", "strYoutube": "https://www.youtube.com/watch?v=mUr-7wjhHuU", "ingredients": [ { "name": "Chicken Thighs", "measure": "1 lb" }, { "name": "Salt", "measure": "1 tsp" }, { "name": "Canola Oil", "measure": "3 tablespoons" }, { "name": "Egg", "measure": "3 Large" }, { "name": "Onion", "measure": "2/3 Cup" }, { "name": "Garlic", "measure": "2 cloves minced" }, { "name": "Ground Ginger", "measure": "2 tsp" }, { "name": "Carrots", "measure": "1 large" }, { "name": "Peas", "measure": "2/3 Cup" }, { "name": "Jasmine Rice", "measure": "4 cups" }, { "name": "Scallions", "measure": "2 sliced" }, { "name": "Chinese five spice powder", "measure": "1/2 tsp" }, { "name": "Soy Sauce", "measure": "2.5 tbsp" }, { "name": "Sesame Seed Oil", "measure": "1 tsp" } ], "strCategory": "Chicken", "strMealThumb": "https://www.themealdb.com/images/media/meals/wuyd2h1765655837.jpg", "strInstructions": "Fried rice is best made with leftover rice that's at least a day old. Otherwise it becomes gummy in the skillet.\r\nIf you don’t have any leftover rice from the night before, cook a batch of rice and spread it on a large baking sheet or several large plates. Let the rice dry out for about 1 to 2 hours before using it for fried rice.\r\n\r\nRice sticks to the pan very easily, so make sure to use a wok or pan that doesn’t have a sticky surface. I usually cook stir-fries in my seasoned carbon steel wok, but cast iron or nonstick pans work well, too. You might need to add a little more oil if things aren’t releasing easily.\r\n\r\nPrepare the chicken:\r\nChop the chicken into small 1/4-inch to 1/2-inch cubes. Sprinkle 1/2 teaspoon of salt over the chicken and mix to combine. Set the chicken aside for about 10 minutes (I usually use this time to chop all the vegetables).\r\n\r\nScramble the egg:\r\nHeat a wok or large sauté pan over medium-high heat. Swirl in a tablespoon of oil and add the whisked eggs. Use a spatula to quickly scramble the eggs, breaking the curds into smaller pieces as they come together. Transfer the eggs to a plate.\r\n\r\nCook the chicken:\r\nAdd another tablespoon of oil in the wok or pan. Add the chicken and cook for 4 to 5 minutes, stirring occasionally. Turn off the heat and transfer the cooked chicken to a plate.\r\n\r\nUsing your spatula, scrape off any chicken bits that are still stuck to the wok so they don't burn during the next step. You can also use paper towels to wipe down your wok or pan.\r\n\r\nCook the vegetables:\r\nSwirl 1 tablespoon of oil into the wok over medium-high heat. Add the diced onions and cook them for 1 minute, until they start to soften. Mix in the minced garlic and ginger and cook until fragrant, about 30 seconds. Add the diced carrots and cook for 2 minutes, stirring frequently. Add 1/2 teaspoon salt and the peas, and stir to incorporate.\r\n\r\nCook the rice:\r\nAdd the rice to the wok or pan on top of the vegetables and stir to combine. Using the back of your spatula, smash any large chunks of rice to break them apart. Add the white and green parts of the sliced scallions (save the dark green parts) and five-spice powder. Stir to incorporate. If the rice starts to stick to the pan, stir in a little more oil.\r\n\r\nDrizzle the soy sauce and sesame oil over the rice and stir to incorporate. Stir in the cooked chicken, scrambled eggs, and the dark parts of the scallions. Stir briefly to bring it together, and cook for another 1 to 2 minutes.\r\n\r\nServe:\r\nTaste, and add more soy sauce if necessary. Serve immediately." }, { "idMeal": "52879", "strArea": "France", "strMeal": "Chicken Parmentier", "strTags": "Meat,Dairy", "strSource": "https://www.bbc.co.uk/food/recipes/chicken_parmentier_25434", "strYoutube": "https://www.youtube.com/watch?v=tiG-xlmeyjg", "ingredients": [ { "name": "Potatoes", "measure": "1.5kg" }, { "name": "Butter", "measure": "30g" }, { "name": "Double Cream", "measure": "5 tblsp" }, { "name": "Egg Yolks", "measure": "2" }, { "name": "Butter", "measure": "30g" }, { "name": "Shallots", "measure": "7" }, { "name": "Carrots", "measure": "3 chopped" }, { "name": "Celery", "measure": "2 sticks" }, { "name": "Garlic Clove", "measure": "1 finely chopped" }, { "name": "White Wine", "measure": "4 tbsp" }, { "name": "Tomato Puree", "measure": "1 tbls" }, { "name": "Tinned Tomatos", "measure": "400g" }, { "name": "Chicken Stock", "measure": "350ml" }, { "name": "Chicken", "measure": "600g" }, { "name": "Black Olives", "measure": "16" }, { "name": "Parsley", "measure": "2 tbs" }, { "name": "Gruyere cheese", "measure": "50g" } ], "strCategory": "Chicken", "strMealThumb": "https://www.themealdb.com/images/media/meals/uwvxpv1511557015.jpg", "strInstructions": "For the topping, boil the potatoes in salted water until tender. Drain and push through a potato ricer, or mash thoroughly. Stir in the butter, cream and egg yolks. Season and set aside.\r\nFor the filling, melt the butter in a large pan. Add the shallots, carrots and celery and gently fry until soft, then add the garlic. Pour in the wine and cook for 1 minute. Stir in the tomato purée, chopped tomatoes and stock and cook for 10–15 minutes, until thickened. Add the shredded chicken, olives and parsley. Season to taste with salt and pepper.\r\nPreheat the oven to 180C/160C Fan/Gas 4.\r\nPut the filling in a 20x30cm/8x12in ovenproof dish and top with the mashed potato. Grate over the Gruyère. Bake for 30–35 minutes, until piping hot and the potato is golden-brown." }, { "idMeal": "52940", "strArea": "Jamaican", "strMeal": "Brown Stew Chicken", "strTags": "Stew", "strSource": "http://www.geniuskitchen.com/recipe/authentic-jamaican-brown-stew-chicken-347996", "strYoutube": "https://www.youtube.com/watch?v=_gFB1fkNhXs", "ingredients": [ { "name": "Chicken", "measure": "1 whole" }, { "name": "Tomato", "measure": "1 chopped" }, { "name": "Onions", "measure": "2 chopped" }, { "name": "Garlic Clove", "measure": "2 chopped" }, { "name": "Red Pepper", "measure": "1 chopped" }, { "name": "Carrots", "measure": "1 chopped" }, { "name": "Lime", "measure": "1" }, { "name": "Thyme", "measure": "2 tsp" }, { "name": "Allspice", "measure": "1 tsp" }, { "name": "Soy Sauce", "measure": "2 tbs" }, { "name": "Cornstarch", "measure": "2 tsp" }, { "name": "Coconut Milk", "measure": "2 cups" }, { "name": "Vegetable Oil", "measure": "1 tbs" } ], "strCategory": "Chicken", "strMealThumb": "https://www.themealdb.com/images/media/meals/sypxpx1515365095.jpg", "strInstructions": "Squeeze lime over chicken and rub well. Drain off excess lime juice.\r\nCombine tomato, scallion, onion, garlic, pepper, thyme, pimento and soy sauce in a large bowl with the chicken pieces. Cover and marinate at least one hour.\r\nHeat oil in a dutch pot or large saucepan. Shake off the seasonings as you remove each piece of chicken from the marinade. Reserve the marinade for sauce.\r\nLightly brown the chicken a few pieces at a time in very hot oil. Place browned chicken pieces on a plate to rest while you brown the remaining pieces.\r\nDrain off excess oil and return the chicken to the pan. Pour the marinade over the chicken and add the carrots. Stir and cook over medium heat for 10 minutes.\r\nMix flour and coconut milk and add to stew, stirring constantly. Turn heat down to minimum and cook another 20 minutes or until tender." }, { "idMeal": "53155", "strArea": "Spanish", "strMeal": "Spanish chicken pie", "strTags": null, "strSource": "https://www.bbcgoodfood.com/recipes/spanish-chicken-pie", "strYoutube": "", "ingredients": [ { "name": "Potatoes", "measure": "1 kg" }, { "name": "Paprika", "measure": "3 tsp" }, { "name": "Olive Oil", "measure": "2 teaspoons" }, { "name": "Onion", "measure": "2 sliced" }, { "name": "Garlic", "measure": "2 cloves minced" }, { "name": "Tinned Tomatos", "measure": "800g" }, { "name": "Chicken", "measure": "300g" }, { "name": "Roasted pepper", "measure": "140g" }, { "name": "Green Olives", "measure": "Handful" } ], "strCategory": "Chicken", "strMealThumb": "https://www.themealdb.com/images/media/meals/8ovxf41763253962.jpg", "strInstructions": "step 1\r\nHeat oven to 200C/fan 180C/gas 6. Boil the potatoes for 15-20 mins until tender. Drain, return to the pan, then mash with some seasoning and 2 tsp of the paprika.\r\n\r\nstep 2\r\nMeanwhile, heat the oil in a large pan, then fry the onions and garlic for a few mins until softened. Stir in the remaining paprika for 1 min, add the tomatoes , then, bring to a simmer. Tip into a large ovenproof dish, then stir in the chicken, peppers, olives and some seasoning.\r\n\r\nstep 3\r\nSpoon over the mash, then bake for 15 mins until the mash is golden on top and the sauce is bubbling." }, { "idMeal": "52820", "strArea": "Japanese", "strMeal": "Katsu Chicken curry", "strTags": "Curry,Meat", "strSource": "http://allrecipes.co.uk/recipe/29578/chicken-katsu-curry.aspx", "strYoutube": "https://www.youtube.com/watch?v=MWzxDFRtVbc", "ingredients": [ { "name": "chicken breast", "measure": "4 pounded to 1cm thickness" }, { "name": "plain flour", "measure": "2 tablespoons" }, { "name": "egg", "measure": "1 beaten" }, { "name": "breadcrumbs", "measure": "100g fine" }, { "name": "vegetable oil", "measure": "230ml frying" }, { "name": "sunflower oil", "measure": "2 tablespoons" }, { "name": "onions", "measure": "2 sliced" }, { "name": "garlic", "measure": "5 chopped cloves" }, { "name": "carrot", "measure": "2 sliced" }, { "name": "plain flour", "measure": "2 tablespoons" }, { "name": "curry powder", "measure": "4 teaspoons" }, { "name": "chicken stock", "measure": "600ml" }, { "name": "honey", "measure": "2 teaspoons" }, { "name": "soy sauce", "measure": "4 teaspoons" }, { "name": "bay leaf", "measure": "1" }, { "name": "garam masala", "measure": "1 teaspoon" } ], "strCategory": "Chicken", "strMealThumb": "https://www.themealdb.com/images/media/meals/vwrpps1503068729.jpg", "strInstructions": "Prep:15min › Cook:30min › Ready in:45min \r\n\r\nFor the curry sauce: Heat oil in medium non-stick saucepan, add onion and garlic and cook until softened. Stir in carrots and cook over low heat for 10 to 12 minutes.\r\nAdd flour and curry powder; cook for 1 minute. Gradually stir in stock until combined; add honey, soy sauce and bay leaf. Slowly bring to the boil.\r\nTurn down heat and simmer for 20 minutes or until sauce thickens but is still of pouring consistency. Stir in garam masala. Pour the curry sauce through a sieve; return to saucepan and keep on low heat until ready to serve.\r\nFor the chicken: Season both sides of chicken breasts with salt and pepper. Place flour, egg and breadcrumbs in separate bowls and arrange in a row. Coat the chicken breasts in flour, then dip them into the egg, then coat in breadcrumbs, making sure you cover both sides.\r\nHeat oil in large frying pan over medium-high heat. Place chicken into hot oil and cook until golden brown, about 3 or 4 minutes each side. Once cooked, place on kitchen paper to absorb excess oil.\r\nPour curry sauce over chicken, serve with white rice and enjoy!" }, { "idMeal": "52851", "strArea": "India", "strMeal": "Nutty Chicken Curry", "strTags": null, "strSource": "https://www.bbcgoodfood.com/recipes/11753/nutty-chicken-curry", "strYoutube": "https://www.youtube.com/watch?v=nSQNfZxOdeU", "ingredients": [ { "name": "Red Chilli", "measure": "1 large" }, { "name": "Ginger", "measure": "0.5" }, { "name": "Garlic", "measure": "1 large" }, { "name": "Coriander", "measure": "Bunch" }, { "name": "Sunflower Oil", "measure": "1 tbsp" }, { "name": "Chicken Breasts", "measure": "4" }, { "name": "Peanut Butter", "measure": "5 tblsp" }, { "name": "Chicken Stock", "measure": "150ml" }, { "name": "Greek Yogurt", "measure": "200g" } ], "strCategory": "Chicken", "strMealThumb": "https://www.themealdb.com/images/media/meals/yxsurp1511304301.jpg", "strInstructions": "Finely slice a quarter of the chilli, then put the rest in a food processor with the ginger, garlic, coriander stalks and one-third of the leaves. Whizz to a rough paste with a splash of water if needed.\r\nHeat the oil in a frying pan, then quickly brown the chicken chunks for 1 min. Stir in the paste for another min, then add the peanut butter, stock and yogurt. When the sauce is gently bubbling, cook for 10 mins until the chicken is just cooked through and sauce thickened. Stir in most of the remaining coriander, then scatter the rest on top with the chilli, if using. Eat with rice or mashed sweet potato." }, { "idMeal": "53143", "strArea": "Spanish", "strMeal": "Easy Spanish chicken", "strTags": null, "strSource": "https://www.bbcgoodfood.com/recipes/easy-spanish-chicken", "strYoutube": "https://www.youtube.com/watch?v=EusTpzrqYK4", "ingredients": [ { "name": "Extra Virgin Olive Oil", "measure": "2 tbsp" }, { "name": "Onion", "measure": "1" }, { "name": "Chorizo", "measure": "150g" }, { "name": "Red Pepper", "measure": "1" }, { "name": "Yellow Pepper", "measure": "1" }, { "name": "sweet smoked paprika", "measure": "1 teaspoon" }, { "name": "Garlic", "measure": "4 cloves" }, { "name": "Tinned Tomatos", "measure": "400g" }, { "name": "Green Olives", "measure": "150g" }, { "name": "Butter Beans", "measure": "400g" }, { "name": "Chicken Thighs", "measure": "8" }, { "name": "Parsley", "measure": "1 Handfull" } ], "strCategory": "Chicken", "strMealThumb": "https://www.themealdb.com/images/media/meals/kzxflc1763194887.jpg", "strInstructions": "step 1\r\nHeat the oven to 200C/180C fan/gas 6. Heat the olive oil in a large ovenproof frying pan over a medium heat and fry the onion, chorizo and peppers along with a pinch of salt and pepper for 15 mins until the veg has softened and the chorizo has released its oils. Add the paprika and garlic, and cook for another few minutes until fragrant.\r\n\r\nstep 2\r\nTip in the chopped tomatoes, olives and butter beans, stir to combine and season. Nestle in the chicken thighs and season well. Transfer to the oven and bake for 40 mins until the chicken skin is crisp and the meat cooked through and tender. Scatter with the parsley and serve.\r\n\r\nWatch after ad (0.04):\r\n3 Budget Egg Ideas\r\n\r\n" }, { "idMeal": "52951", "strArea": "Chinese", "strMeal": "General Tsos Chicken", "strTags": null, "strSource": "https://www.skinnytaste.com/general-tsos-chicken/", "strYoutube": "https://www.youtube.com/watch?v=wWGwz0iBmvU", "ingredients": [ { "name": "Chicken Breast", "measure": "1 1/2" }, { "name": "Plain Flour", "measure": "3/4 cup" }, { "name": "Egg", "measure": "1" }, { "name": "Starch", "measure": "2 tbs" }, { "name": "Baking Powder", "measure": "1 tbs" }, { "name": "Salt", "measure": "1 tsp" }, { "name": "Onion Salt", "measure": "1/2 tsp" }, { "name": "Garlic Powder", "measure": "1/4 tsp" }, { "name": "Water", "measure": "3/4 cup" }, { "name": "Chicken Stock", "measure": "1/2 cup" }, { "name": "Duck Sauce", "measure": "1/4 cup" }, { "name": "Soy Sauce", "measure": "3 tbs" }, { "name": "Honey", "measure": "2 tbs" }, { "name": "Rice Vinegar", "measure": "1 tbs" }, { "name": "Sesame Seed Oil", "measure": "2 tbs" }, { "name": "Gochujang", "measure": "1/2 tbs" }, { "name": "Starch", "measure": "2 tbs" }, { "name": "Garlic", "measure": "1 clove" }, { "name": "Spring Onions", "measure": "2 chopped" }, { "name": "Ginger", "measure": "1 tsp" } ], "strCategory": "Chicken", "strMealThumb": "https://www.themealdb.com/images/media/meals/1529444113.jpg", "strInstructions": "DIRECTIONS:\r\nSTEP 1 - SAUCE\r\nIn a bowl, add 2 Cups of water, 2 Tablespoon soy sauce, 2 Tablespoon white vinegar, sherry cooking wine, 1/4 Teaspoon white pepper, minced ginger, minced garlic, hot pepper, ketchup, hoisin sauce, and sugar.\r\nMix together well and set aside.\r\nSTEP 2 - MARINATING THE CHICKEN\r\nIn a bowl, add the chicken, 1 pinch of salt, 1 pinch of white pepper, 2 egg whites, and 3 Tablespoon of corn starch\r\nSTEP 3 - DEEP FRY THE CHICKEN\r\nDeep fry the chicken at 350 degrees for 3-4 minutes or until it is golden brown and loosen up the chicken so that they don't stick together.\r\nSet the chicken aside.\r\nSTEP 4 - STIR FRY\r\nAdd the sauce to the wok and then the broccoli and wait until it is boiling.\r\nTo thicken the sauce, whisk together 2 Tablespoon of cornstarch and 4 Tablespoon of water in a bowl and slowly add to your stir-fry until it's the right thickness.\r\nNext add in the chicken and stir-fry for a minute and serve on a plate" }, { "idMeal": "53264", "strArea": "Turkish", "strMeal": "Smoky chicken skewers", "strTags": null, "strSource": "https://www.bbcgoodfood.com/recipes/smoky-chicken-skewers", "strYoutube": "https://www.youtube.com/watch?v=vNDTGF4ppu8", "ingredients": [ { "name": "Chicken Thighs", "measure": "6" }, { "name": "Olive Oil", "measure": "2 tablespoons" }, { "name": "Fennel Seeds", "measure": "1 tsp" }, { "name": "Ground Cumin", "measure": "1 tsp" }, { "name": "sweet smoked paprika", "measure": "1 tsp" }, { "name": "Garlic", "measure": "1 clove peeled crushed" }, { "name": "Red Wine Vinegar", "measure": "1 tsp" }, { "name": "Smoky Aïoli", "measure": "To serve" } ], "strCategory": "Chicken", "strMealThumb": "https://www.themealdb.com/images/media/meals/3um6il1763794322.jpg", "strInstructions": "step 1\r\nYou need 15 skewers: if wooden, soak in water for 10 mins. Cut chicken into 3cm pieces and place in a bowl. Add 1 tbsp olive oil, the spices, garlic and vinegar, toss well and season. You can do this up to a day before and refrigerate.\r\n\r\nstep 2\r\nThread 2-3 pieces on each skewer. Pour remaining oil in a frying pan or rub onto a griddle pan. Get the pan hot and sear the chicken for 3-4 mins on each side – you may have to do this in batches, keeping the cooked skewers warm in a low oven. Serve with smoky aïoli if you like." }, { "idMeal": "53376", "strArea": "Chinese", "strMeal": "Sweet and Sour Chicken", "strTags": null, "strSource": "https://www.simplyrecipes.com/recipes/sweet_and_sour_chicken/", "strYoutube": "https://www.youtube.com/watch?v=cblsP5S9PhU", "ingredients": [ { "name": "Chicken Thighs", "measure": "1 lb" }, { "name": "Egg White", "measure": "1 large" }, { "name": "Kosher Salt", "measure": "1 tsp" }, { "name": "Cornstarch", "measure": "2 tsp" }, { "name": "Pineapple Chunks", "measure": "10 oz" }, { "name": "Pineapple Juice", "measure": "1/4 cup" }, { "name": "White Vinegar", "measure": "1/4 cup" }, { "name": "Tomato Ketchup", "measure": "1/4 cup" }, { "name": "Brown Sugar", "measure": "3 tablespoons" }, { "name": "Oil", "measure": "4 tsp" }, { "name": "Red Pepper", "measure": "1 chopped" }, { "name": "Yellow Pepper", "measure": "1 chopped" }, { "name": "Ginger", "measure": "1 tsp" } ], "strCategory": "Chicken", "strMealThumb": "https://www.themealdb.com/images/media/meals/arzs741766434335.jpg", "strInstructions": "Coat the chicken with egg white:\r\nIn a bowl, combine the chicken with the egg white, 1/2 teaspoon kosher salt, and cornstarch. Stir to coat the chicken evenly. Let sit for 15 minutes at room temperature or up to overnight in the refrigerator.\r\n\r\nMake the sweet and sour sauce:\r\nWhisk together the pineapple juice, vinegar, ketchup, 1/2 teaspoon kosher salt, and brown sugar.\r\n\r\nStir-fry the chicken over high heat:\r\nHeat a large frying pan or wok over high heat until a bead of water instantly sizzles and evaporates. Pour in 1 tablespoon of cooking oil and swirl to coat. It's important that the pan is very hot.\r\n\r\nAdd the chicken and spread the pieces out in one layer. Let the chicken fry untouched for 1 minute, until the bottoms are browned.\r\n\r\nFlip and fry the other side for 1 minute. The chicken should still be pinkish in the middle. Dish out the chicken onto a clean plate, leaving as much oil in the pan as possible.\r\n\r\nStir-fry the bell pepper and ginger:\r\nReduce the heat to medium and add the remaining 1 teaspoon of cooking oil. Let the oil heat up before adding the bell pepper chunks and ginger. Fry for 1 minute.\r\n\r\nAdd the pineapple, sauce, and then, the chicken:\r\nAdd the pineapple chunks and the sweet and sour sauce. Turn up the heat to high. When the sauce is simmering, add the chicken pieces back in.\r\n\r\nLet simmer for 1 to 2 minutes, until the chicken is cooked through. Timing depends on how thick you've cut your chicken. The best way to tell if the chicken is done is to take a piece out and cut into it. If it's pink, add another minute to the cooking.\r\n\r\nAdjust the seasoning and serve:\r\nTaste the sauce and add more brown sugar or vinegar to suit your tastes, if you’d like.\r\n\r\nServe hot with steamed white or brown rice." }, { "idMeal": "52813", "strArea": "United States", "strMeal": "Kentucky Fried Chicken", "strTags": "Meat,Spicy", "strSource": "http://www.tablespoon.com/recipes/copycat-kfc-original-style-chicken/97c93d14-9d8c-4bc7-96dc-1e0b37e4fcaa", "strYoutube": "https://www.youtube.com/watch?v=PTUxCvCz8Bc", "ingredients": [ { "name": "Chicken", "measure": "1 whole" }, { "name": "Oil", "measure": "2 quarts neutral frying" }, { "name": "Egg White", "measure": "1" }, { "name": "Flour", "measure": "1 1/2 cups" }, { "name": "Brown Sugar", "measure": "1 tablespoon" }, { "name": "Salt", "measure": "1 tablespoon" }, { "name": "paprika", "measure": "1 tablespoon" }, { "name": "onion salt", "measure": "2 teaspoons" }, { "name": "chili powder", "measure": "1 teaspoon" }, { "name": "black pepper", "measure": "1 teaspoon" }, { "name": "celery salt", "measure": "1/2 teaspoon" }, { "name": "sage", "measure": "1/2 teaspoon" }, { "name": "garlic powder", "measure": "1/2 teaspoon" }, { "name": "allspice", "measure": "1/2 teaspoon" }, { "name": "oregano", "measure": "1/2 teaspoon" }, { "name": "basil", "measure": "1/2 teaspoon" }, { "name": "marjoram", "measure": "1/2 teaspoon" } ], "strCategory": "Chicken", "strMealThumb": "https://www.themealdb.com/images/media/meals/40r49m1763197022.jpg", "strInstructions": "Preheat fryer to 350°F. Thoroughly mix together all the spice mix ingredients.\r\nCombine spice mix with flour, brown sugar and salt.\r\nDip chicken pieces in egg white to lightly coat them, then transfer to flour mixture. Turn a few times and make sure the flour mix is really stuck to the chicken. Repeat with all the chicken pieces.\r\nLet chicken pieces rest for 5 minutes so crust has a chance to dry a bit.\r\nFry chicken in batches. Breasts and wings should take 12-14 minutes, and legs and thighs will need a few more minutes. Chicken pieces are done when a meat thermometer inserted into the thickest part reads 165°F.\r\nLet chicken drain on a few paper towels when it comes out of the fryer. Serve hot." }, { "idMeal": "53365", "strArea": "Chinese", "strMeal": "Chinese Orange Chicken", "strTags": null, "strSource": "https://www.simplyrecipes.com/recipes/chinese_orange_chicken/", "strYoutube": "https://www.youtube.com/watch?v=-222Dutomek", "ingredients": [ { "name": "Orange", "measure": "Zest of 1" }, { "name": "Orange Juice", "measure": "1/4 cup" }, { "name": "Soy Sauce", "measure": "1/4 cup" }, { "name": "Water", "measure": "1/4 cup" }, { "name": "Rice Vinegar", "measure": "1/3 cup" }, { "name": "Cornstarch", "measure": "1 tablespoon" }, { "name": "Sesame Seed Oil", "measure": "1 tablespoon" }, { "name": "Sugar", "measure": "1/2 cup" }, { "name": "Chicken Thighs", "measure": "650g" }, { "name": "Egg", "measure": "2 large" }, { "name": "Salt", "measure": "1 tsp" }, { "name": "Black Pepper", "measure": "1/4 tsp" }, { "name": "Cornstarch", "measure": "1/2 cup" }, { "name": "All purpose flour", "measure": "1/2 cup" }, { "name": "Vegetable Oil", "measure": "2 cups" }, { "name": "Garlic", "measure": "2 cloves chopped" }, { "name": "Shallots", "measure": "1 chopped" }, { "name": "Scallions", "measure": "Sliced" }, { "name": "Sesame Seed", "measure": "Garnish" }, { "name": "Rice", "measure": "To serve" } ], "strCategory": "Chicken", "strMealThumb": "https://www.themealdb.com/images/media/meals/s73ytv1765567838.jpg", "strInstructions": "Make the orange sauce:\r\nWhisk together sauce ingredients in a medium bowl. Set aside.\r\n\r\n\r\nPrep the chicken:\r\nCut chicken into about 1-inch cubes. Whisk eggs with salt and black pepper in a bowl and add chicken. Stir together.\r\n\r\nIn a separate bowl, whisk together flour and cornstarch. Remove chicken from eggs with a slotted spoon or tongs, letting excess egg drain off, then transfer to cornstarch mixture and coat well.\r\n\r\n\r\nFry the chicken:\r\nAdd oil to a large 10- to 12-inch skillet. Heat over medium-high heat until it reaches 350°F. If you don’t have a thermometer, you can also test the temperature by sprinkling in some flour. If the oil is hot enough, it should fizzle immediately.\r\n\r\nOnce oil is hot, fry the chicken in two batches. The oil might not completely cover the chicken—that’s okay. Cook for 3 to 4 minutes. Flip the chicken pieces and cook until the chicken is cooked through, about 3 to 4 more minutes. Total cook time is about 6 to 8 minutes.\r\n\r\nRemove fried chicken cubes and transfer to a plate lined with paper towels, so the chicken can drain. Repeat until all the chicken is cooked.\r\n\r\n\r\nSimmer the chicken in the sauce:\r\nOnce chicken is done, pour out hot oil and wipe pan clean. Add a fresh tablespoon of oil along with chopped garlic and shallot. Cook for a minute and then add the sauce. Simmer the sauce until it starts to thicken.\r\n\r\nOnce the sauce is lightly bubbling, add fried chicken and toss together to coat. The sauce should continue to thicken and stick to the chicken. Let simmer for a minute or two more. Serve orange chicken over cooked white rice, garnished with sesame seeds and fresh scallions.\r\n\r\nDid you love this recipe? Let us know with a rating and review!\r\n\r\n\r\nLEFTOVERS! The orange chicken keeps well in the fridge for 5 days. Reheat in a skillet with a splash of water over low heat. Freeze the orange chicken for up to 3 months, but be sure to thaw it before reheating so the chicken doesn’t clump together." }, { "idMeal": "53214", "strArea": "Thai", "strMeal": "Thai green chicken soup", "strTags": "Soup", "strSource": "https://www.bbcgoodfood.com/recipes/thai-green-chicken-soup", "strYoutube": "https://www.youtube.com/watch?v=3s4Yitd546w", "ingredients": [ { "name": "Sunflower Oil", "measure": "2 tblsp" }, { "name": "Onion", "measure": "1 chopped" }, { "name": "Chicken Thighs", "measure": "500g" }, { "name": "Garlic Clove", "measure": "4 sliced" }, { "name": "Thai Green Curry Paste", "measure": "280g" }, { "name": "Coconut Milk", "measure": "400ml" }, { "name": "Chicken Stock", "measure": "2 Litres" }, { "name": "Lime Leaves", "measure": "5" }, { "name": "Fish Sauce", "measure": "2 tblsp" }, { "name": "Spring Onions", "measure": "1 bunch" }, { "name": "Green Beans", "measure": "280g" }, { "name": "Bamboo Shoot", "measure": "150g" }, { "name": "Lime", "measure": "Juice of 2" }, { "name": "Basil", "measure": "Bunch" } ], "strCategory": "Chicken", "strMealThumb": "https://www.themealdb.com/images/media/meals/7kb44y1763589084.jpg", "strInstructions": "step 1\r\nHeat the oil in your largest pan, add the onion and fry for 3 mins to soften. Add the chicken and garlic, and cook until the chicken changes colour.\r\n\r\nstep 2\r\nAdd the curry paste, coconut milk, stock, lime leaves and fish sauce, then simmer for 12 mins. Add the chopped onion tops, green beans and bamboo shoots and cook for 4-6 mins, until the beans are just tender.\r\n\r\nstep 3\r\nMeanwhile, put the lime juice and basil in a narrow jug and blitz with a hand blender to make a smooth green paste. Pour into the soup with the sliced spring onion and heat through. Serve with lime wedges for a light lunch or supper or as a make-ahead starter." }, { "idMeal": "53204", "strArea": "Thai", "strMeal": "Red curry chicken kebabs", "strTags": null, "strSource": "https://www.bbcgoodfood.com/recipes/red-curry-chicken-kebabs", "strYoutube": "https://www.youtube.com/watch?v=XJscdFRT8_8", "ingredients": [ { "name": "Chicken Breasts", "measure": "2" }, { "name": "Thai Red Curry Paste", "measure": "2 tblsp" }, { "name": "Coconut Milk", "measure": "2 tblsp" }, { "name": "Red Pepper", "measure": "1 chopped" }, { "name": "Courgettes", "measure": "1 chopped" }, { "name": "Red Onions", "measure": "1 cut thin wedges" }, { "name": "Lime", "measure": "To serve" } ], "strCategory": "Chicken", "strMealThumb": "https://www.themealdb.com/images/media/meals/prjve31763486864.jpg", "strInstructions": "step 1\r\nFire up the barbecue or heat a griddle pan to high. Tip chicken, curry paste and coconut milk into a bowl, then mix well until the chicken is evenly coated. Thread vegetables and chicken onto skewers. Cook the skewers on the barbecue or griddle for 5-8 mins, turning every so often, until the chicken is cooked through and charred. Serve with herby rice, salad and a lime half to squeeze over." } ] } ``` --- ### Lookup Look up a meal by its ID. - **Method:** `GET` - **Endpoint:** `https://api.zpi.web.id/v1/food:themealdb/lookup` - **Cache TTL:** 300s **Parameters:** | Name | Type | Location | Required | Description | |------|------|----------|----------|-------------| | `mealId` | string | query | yes | Meal numeric id | **cURL:** ```bash curl "https://api.zpi.web.id/v1/food:themealdb/lookup?mealId=52772" \ -H "x-api-key: YOUR_API_KEY" ``` **JavaScript / TypeScript:** ```javascript const res = await fetch("https://api.zpi.web.id/v1/food:themealdb/lookup?mealId=52772", { headers: { "x-api-key": process.env.ZAPI_KEY } }); const data = await res.json(); ``` **Python:** ```python import requests r = requests.get("https://api.zpi.web.id/v1/food:themealdb/lookup?mealId=52772", headers={"x-api-key": "YOUR_API_KEY"}) data = r.json() ``` **Example response:** ```json { "ok": true, "meal": { "idMeal": "52772", "strArea": "Japanese", "strMeal": "Teriyaki Chicken Casserole", "strTags": "Meat,Casserole", "strSource": null, "strYoutube": "https://www.youtube.com/watch?v=4aZr5hZXP_s", "ingredients": [ { "name": "soy sauce", "measure": "3/4 cup" }, { "name": "water", "measure": "1/2 cup" }, { "name": "brown sugar", "measure": "1/4 cup" }, { "name": "ground ginger", "measure": "1/2 teaspoon" }, { "name": "minced garlic", "measure": "1/2 teaspoon" }, { "name": "cornstarch", "measure": "4 Tablespoons" }, { "name": "chicken breasts", "measure": "2" }, { "name": "stir-fry vegetables", "measure": "1 (12 oz.)" }, { "name": "brown rice", "measure": "3 cups" } ], "strCategory": "Chicken", "strMealThumb": "https://www.themealdb.com/images/media/meals/wvpsxx1468256321.jpg", "strInstructions": "Preheat oven to 350° F. Spray a 9x13-inch baking pan with non-stick spray.\r\nCombine soy sauce, ½ cup water, brown sugar, ginger and garlic in a small saucepan and cover. Bring to a boil over medium heat. Remove lid and cook for one minute once boiling.\r\nMeanwhile, stir together the corn starch and 2 tablespoons of water in a separate dish until smooth. Once sauce is boiling, add mixture to the saucepan and stir to combine. Cook until the sauce starts to thicken then remove from heat.\r\nPlace the chicken breasts in the prepared pan. Pour one cup of the sauce over top of chicken. Place chicken in oven and bake 35 minutes or until cooked through. Remove from oven and shred chicken in the dish using two forks.\r\n*Meanwhile, steam or cook the vegetables according to package directions.\r\nAdd the cooked vegetables and rice to the casserole dish with the chicken. Add most of the remaining sauce, reserving a bit to drizzle over the top when serving. Gently toss everything together in the casserole dish until combined. Return to oven and cook 15 minutes. Remove from oven and let stand 5 minutes before serving. Drizzle each serving with remaining sauce. Enjoy!" } } ``` --- _Generated: 2026-08-02T14:26:12.974Z_