Category Archives: Chicken

Chinese Five Spice Stir Fry

Stir fry is fast and easy, healthy, and almost always delicious. This recipe in particular is easy peasy.
Chinese Five Spice has hints of anise and other cinnamon-like flavors, and makes for an interestingly dynamic flavor when mixed with the basic onion/garlic seasonings.

Chinese Five Spice Stir Fry[Stir fry with a twist – Chinese Five Spice has hints of anise and other unexpected seasonings]

 You’ll need:

– 1 lb chicken breast
– 2 Tbsp sesame oil
– 3 Tbsp soy sauce
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp ginger powder
– 2 tsp Chinese five spice powder
– salt & pepper to taste

Dice chicken into small pieces. Put in large Ziploc bag. Add all seasoning listed above and shake. Let sit for 30 minutes.

– 2 Tbsp light olive oil
– 1 yellow onion, diced
– 6 cremini mushrooms, sliced
– green onion, chopped
– 1/2 cup peanuts
– 3 Tbsp soy sauce
– 1/4 cup water

Heat oil in large skillet. Add marinated chicken and cook until 1/2 done. Add all vegetables, peanuts, soy sauce, and water. Stir until blended. Cook until veggies are soft and chicken is done (but not over done).

Top with sesame seeds.

Enjoy!

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Lemongrass Chicken

I’ve made this a few times now, the first time I thought it was an accidental “oh wow this is SO good!”, so I tried it again, and it was still “SO good”. We frequent a local Thai restaurant that serves traditional home-made meals, and this recipe rivals their version. I’ll be making it again and again, and even for guests. Enjoy!

photo 1
Adapted from Food & Wine‘s recipe.

  • 1 1/2 pounds skinless, boneless chicken breasts, fat trimmed, meat cut into 1/4-inch pieces (the smaller, the more flavorful)
  • 1/4 cup plus 2 tablespoons canola oil
  • Kosher salt and freshly ground pepper
  • 1 Tbsp curry powder
  • Soy sauce
  • 3 plump stalks of lemongrass, tender white inner bulb only, minced
  • 1 medium red onion, quartered lengthwise and thinly sliced crosswise
  • 2 teaspoons minced garlic
  • 1/2 tsp fresh ginger
  • 1/4 cup Chinese cooking wine, sake or water
  • 1/2 cup Vietnamese Stir-fry Sauce, recipe to follow
  • 1 tablespoon plus 1 teaspoon oyster sauce
  • 4 large scallions, cut into 1/2-inch lengths
  • 6 button mushrooms
  1. In a medium bowl, toss the chicken pieces with 2 tablespoons of the canola oil, curry powder, 1 1/2 teaspoons of kosher salt and 3/4 teaspoon of pepper and a dab of soy sauce.
  2. In a large wok, heat 2 tablespoons of the canola oil until small puffs of smoke begin to appear. Add half of the chicken and cook until white (small amounts of pink are okay).
  3. Heat the remaining 2 tablespoons of oil in the skillet. Add the lemongrass, onion and garlic and ginger and cook over high heat, stirring, until fragrant, 2 minutes. Add the wine, another dab of soy sauce, Vietnamese Stir-fry Sauce, oyster sauce, scallions, ; bring to a boil.  Serve by garnishing with uncooked lemongrass pieces and green onion.

Vietnamese Stir-fry Sauce

  • 1 1/2 cups chicken stock, preferably homemade
  • 1/4 cup plus 1 tablespoon Asian fish sauce
  • 1 tablespoon sugar

In a small saucepan, bring to a boil, stirring frequently. Remove from heat and cool.

Butter Chicken

I LOVE Indian food! The unusual combination of spices, innumerable hours of simmering, and yogurt/cream blends. The best part is that restaurants always deliver what seems to be authentic cuisine! I’ve tried to make homemade Indian food before, but nothing has compared to this “quicker” version from RockRecipes.com.

Butter chicken[MMM – my favorite! Better butter chicken – because it’s homemade!]

3 tbsp butter
3tbsp peanut oil
6 cloves minced garlic
1 large white onion diced
 
In a large pot, over medium heat, saute the onions and garlic in the butter and oil until softened. Increase the heat to medium high and add:
 
8 large boneless skinless chicken thighs cut into bite sized pieces
3 tsp garam masala
 
Cook completely through but do not overcook. Remove chicken from pan and set aside.
 
Add to the pan:
 
6 large ripe tomatoes, diced (or diced canned tomatoes)
Saute the tomatoes until they break down and form a chunky sauce. Add the sauteed tomatoes to a large blender or food processor along with:

4 seeded green chiles chopped (if green chiles are not available, substitute crushed red chile paste or cayenne pepper to taste)
1/2 cup plain, unsweetened yogurt
4 tsp garam masala
1 tsp ground cardamom
1 tsp freshly ground nutmeg
1 tsp ground cumin
2 tbsp chili powder
2 tbsp lemon juice
4 tbsp finely grated fresh ginger
1 clove minced garlic
1/4 cup melted butter

Puree all ingredients together and simmer together until reduced by about 1/4. (If your sauce gets too thick or is too thick coming out of the blender you can add a little tomato juice or plain tomato sauce to thin it.)
 
Add the chicken back to the pot and simmer slowly for 10 -15 minutes. Finish the dish by adding
 
2 tbsp honey ( more or less to taste)
1/2 cup cream
 
Simmer for an additional minute or two before serving over rice or with naan.

Cashew Chicken

One of my all-time favorite go-to Chinese take out dishes, this recipe is as good as it gets.

Cashew Chicken

You will need:

  • 1 pound boneless, skinless chicken breasts, sliced to stir fry pieces
  • 1 tsp sesame oil
  • 1 tablespoon cornstarch
  • 3 tablespoons soy sauce
  • 1 teaspoon rice vinegar
  • salt and pepper to taste
  • 2 tablespoons vegetable oil
  • Bushel of green onions, chopped – white part kept
  • 1 yellow onion, chopped
  • ~1 tsp Garlic powder
  • Small tin of roasted cashews, halves and pieces (~ 1 ½ cups)
  • 2 carrots, sliced thinly (or bag of pre-sliced thin carrots)
  • 1 green bell pepper, chopped
  • 5 button mushrooms, halved, then sliced
  • 2 cups snow peas, tips removed
  • 5 baby bok choy, leaves only
  • 3 tablespoons Hoisin sauce
  • 2 tablespoons catsup
  • 1/2 cup chicken broth
  • Soy sauce to taste
  • 2 tablespoons water
  • 1 teaspoon granulated sugar

 

In a Ziploc bag, toss the chicken with the cornstarch, soy sauce, sesame oil, rice vinegar, salt & pepper until the chicken is coated; set aside.

In a wok, heat the oil over medium heat. Cook the chicken, tossing often, until browned and cooked, about 10 minutes. Season chopped onions & white parts of the green onions with garlic powder; add to wok. Cook for 4 minutes. Add ½ of the cashews.

Add the remaining chopped vegetables; cook covered for 4 minutes. Add the pre-mixed sauce: catsup, hoisin sauce, sugar, chicken broth, and a few tablespoons of water; cook, covered for another 5 minutes, scraping the bottom of the wok often. Add remaining cashews

Remove from heat and stir in the remaining green onion tops. Serve with white rice.

Perfect chicken tenders every time

The blog, “The Kitchn.com” is a god-send in many ways, especially in that they do not overlook the simple details that can make all the difference in a meal.

Exhibit A: how to make tender chicken breast every time.

This post is so I don’t lose these tips! 🙂

Baked Chicken in Creamy Tomato Sauce

This is my new favorite dinner recipe!

Called, “The Six-Kid Crowdpleaser” from Dinner: a Love Story.

A note on the medium: definitely use a dutch oven. Skillet to bakeware simply does not work.

In an ovenproof skillet or Dutch oven , brown 3 to 4 large boneless chicken breasts over high heat in olive oil, about 2 minutes a side. Remove breasts from pan. (They do not have to be cooked through.) Turn down heat to medium-low and add one onion (finely chopped) and 2 cloves garlic (minced). After about 2 minutes, stir in one 15-ounce can San Marzano tomatoes and simmer for 15 to 20 minutes. Stir in 3-4 tablespoons mascarpone and a handful of roughly chopped basil. Add chicken back to pan, immersing them in sauce. Bake at 350°F for 20 minutes.

Sour Cream Chicken Enchiladas

From “Joyful Momma’s Kitchen- Cooking, Baking, and Mess Making” (http://joyful-mommas-kitchen.blogspot.com).

I had been searching for a white-sauce chicken enchilada recipe for a while, and this one is quite tasty!

Sour Cream Chicken Enchiladas

These are delicious!

You will need:

10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chillies
Preheat oven to 350 degrees.  Grease a 9×13 pan
Mix chicken and 1 cup cheese.  Roll up in tortillas and place in pan.
In a sauce pan, melt butter, stir in flour and cook 1 minute.  Add broth and whisk until smooth.  Heat over medium heat until thick and bubbly.  Stir in sour cream and chilies.  Do not bring to boil, you don’t want curdled sour cream.
Pour over enchiladas and top with remaining cheese.

Bake 22 min and then under high broil for 3 min to brown the cheese.