Indonesian Chicken
1 Cup Uncooked Long Grain White Rice
2 Cups Water
1 Lb Fresh Green Beans, Trimmed & Snapped
2 Tsp Olive Oil
1 Lb Skinless, Boneless Chicken Breast Halves, Cut Into Chunks
¾ Cup Low-sodium Chicken Broth
1/3 Cup Smooth Peanut Butter
2 Tsp Honey
1 Tbsp Low Sodium Soy Sauce
1 Tsp Red Chile Paste
2 Tbsp Lemon Juice
3 Green Onions, Thinly Sliced
2 Tbsp Chopped Peanuts (optional)
Bring The Rice & Water To Boil In A Pot. Reduce Heat To Low, Cover, & Simmer 20 Minutes.
Place Green Beans In A Pot Fitted With A Steamer Basket Over Boiling Water, & Steam 10 Minutes, Or Until Tender But Crisp.
Heat The Oil In A Skillet, & Cook The Chicken 5 Minutes On Each Side, Or Until Juices Run Clear.
Mix The Chicken Broth, Peanut Butter, Honey, Soy Sauce, Chile Paste, Lemon Juice In A Saucepan Over Medium Heat. Cook & Stir 5 Minutes, Until Slightly Thickened. Mix In The Green Beans.
Serve Over Rice. Garnish With Green Onions & Peanuts.
Makes 4 Servings.
Sesame Chicken
1 Cup All-purpose Flour
½ Cup Toasted Sesame Seeds, Divided
1 Tsp Black Pepper
1 Tsp Chinese Five-spice Powder
1 Tsp Crushed Red Pepper Flakes (optional)
5 - 6 Oz Skinless, Boneless Chicken Breast Halves, Cut Into Chunks
5 Tbsp Vegetable Oil
½ Yellow Onion, Cut Into Wedges
½ Cup Green Bell Pepper, Seeded & Thinly Sliced
2 Tbsp Teriyaki Sauce
2 Tbsp Honey
In A Large Resealable Plastic Bag, Combine Flour, ¼ Cup Sesame Seeds, Black Pepper, Five-spice Powder, & Red Pepper Flakes.
Place A Few Pieces Of Chicken At A Time Into The Bag, & Shake To Coat. Remove To A Platter.
Heat Oil In A Large Skillet Or Wok Over Medium-high Heat.
Place Chicken Into Skillet, & Brown On Both Sides, About 5 Minutes. Remove Chicken, & Set Aside.
Stir Onion Wedges & Bell Pepper Slices Into Skillet; Cook Until Slightly Browned, About 2 Minutes. Remove, & Set Aside.
Return Chicken To Skillet, & Reduce Heat To Low. Mix In Teriyaki Marinade, ¼ Cup Sesame Seeds, & Honey; Stir Until Sauce Thickens. Return Onion & Bell Pepper To The Skillet. Warm Through, & Serve.
Makes 6 Servings.
Grilled Peanut Chicken
2 Tbsp Reduced Fat Peanut Butter
1 Tbsp Fresh Lime Juice
2 Tsp Soy Sauce
1 Clove Garlic, Chopped
1/3 Tsp Curry Powder
1 Dash Ground Cayenne Pepper
4 Skinless, Boneless Chicken Breast Halves
Preheat Grill For High Heat.
In A Bowl, Mix The Peanut Butter, Lime Juice, Soy Sauce, Garlic, Curry Powder, & Cayenne Pepper.
Lightly Oil The Grill Grate. Place Chicken On Grate, & Brush With ½ The Sauce. Grill 6 - 8 Minutes. Turn Chicken, & Brush With Remaining Sauce. Continue Grilling 6 - 8 Minutes, Until Chicken Juices Run Clear.
Jalapeño-chicken Crescent Pinwheels
4 Oz Cream Cheese, Softened
½ Cup Chopped Cooked Chicken
¼ Cup Chopped Fresh Cilantro
2 - 3 Tbsp Finely Chopped Sliced Jalapeño Chiles (from 12 Oz Jar)
2 Tbsp (2 Med) Finely Chopped Green Onions
1/8 Tsp Salt
1 – 8 Oz Can Pillsbury Refrigerated Crescent Dinner Rolls
Preheat Oven To 375°f.
In Small Bowl, Mix All Ingredients Except Dough Until Well Combined; Set Aside.
Unroll Dough; Separate Into 2 Long Rectangles. Place 1 Rectangle On Long Cutting Board; Press Perforations To Seal. Spread Half Of Cream Cheese Mixture On Dough Rectangle To Within ½ Inch Of Edges.
Starting With One Long Side, Roll Up Rectangle; Press Seam To Seal. Cut Roll Into 16 Slices; Place Slices, Cut Side Down, On Ungreased Cookie Sheet. Repeat With Remaining Dough Rectangle.
Bake At 375°f For 14 - 16 Minutes Or Until Light Golden Brown. Immediately Remove From Cookie Sheet.
Serve Warm.
Makes 32 Appetizers.
Chicken Karhaai
¼ Cup Vegetable Oil
1 - 4 Lb) Whole Chicken, Cut Into 16 Pieces
¼ Cup Diced Fresh Tomato
3 Tbsp Ginger Paste
2 Serrano Chile Peppers, Or To Taste (optional)
2 Tsp Black Peppercorns, Coarsely Crushed
½ Tsp Salt
½ Cup Water
Heat Oil Over Medium-high Heat In A Large Pan. Lightly Brown The Chicken On All Sides In The Oil. Turn Heat To Low, Then Stir In The Tomato, Ginger Paste, Serrano Peppers, Crushed Peppercorn, & Salt. Cover, & Simmer For 15 Minutes.
Pour In The Water & Turn The Pieces Of Chicken Over. Cover, & Continue Cooking Until The Chicken Is Done, About 15 Minutes More, Adding Additional Water As Necessary.
Makes 6 Servings.
Louisiana Southern Fried Chicken
Eggs & Evaporated Milk In The Herbed Batter Make This Rich Fried Chicken Extra Moist & Flavourful.
1 - 3 Lb Whole Chicken, Cut Into 6 Pieces
2 Eggs, Beaten
1 – 12 Oz Can Evaporated Milk
2 Tsp Salt
2 Tsp Ground Black Pepper
2 Tsp Garlic Powder
2 Tsp Onion Powder
2½ Cups All Purpose Flour
1½ Cups Vegetable Oil For Frying
In A Medium Size Bowl Mix Together The Eggs & Milk. Add Almost All Of The Salt, Pepper, Garlic Powder, & Onion Powder (reserve A Dash Of Each For Seasoning The Chicken Pieces). Set Aside.
Sprinkle A Dash Of The Remaining Salt, Pepper, Garlic Powder & Onion Powder Onto Both Sides Of The Chicken Pieces.
In A Large Skillet, Heat The Oil Over Medium Heat. Put The Flour In A Plastic Bag. One Piece At A Time, Dip The Chicken Into The Egg/milk Mixture Then Add To The Plastic Bag. Shake The Bag So That The Flour Is Covering Each Piece Of Chicken.
You Can Check To See If The Oil Is Hot Enough By Sprinkling A Little Flour In The Skillet. If It Fries, It's Hot Enough! Place The Chicken Pieces In The Skillet. After About 5 Minutes, Turn The Chicken Over. Let Chicken Fry For About 15 Minutes Or Until The Meat Is Cooked Through & The Juices Run Clear.
Makes 6 Servings.
Chorizo Chicken Roll
Chorizo Stuffed Chicken Breasts Are First Baked, Then Sliced & Pan-fried To Make A Hearty Main Dish. Spice Up Your Everyday Chicken Breast With Some Zesty Feel Good Flavours.
2 Skinless, Boneless Chicken Breast Halves - Pounded Thin
1 Chorizo Sausage, Removed From Casing
½ Tsp Dill
¼ Cup Bread Crumbs
½ Oz Pine Nuts, Chopped
¼ Tsp Salt & Freshly
Ground Pepper, To Taste
Olive Oil For Brushing
1½ Tsp Olive Oil
Preheat Oven To 350°f & Prepare A Glass Baking Dish With Vegetable Oil Cooking Spray.
Lay The Chicken Breasts On A Work Surface & Spread Evenly With The Chorizo. Sprinkle With Dill, Breadcrumbs, & Pine Nuts. Roll Tightly, Brush With Olive Oil, & Season With Salt & Pepper. Place Seam Side Down Into Prepared Baking Dish.
Bake In Preheated Oven Until Chicken Has Cooked Through, About 20 Minutes. Remove Chicken Rolls From Oven, & Slice Into 1 Inch Thick Slices.
Pour 1½ Teaspoon Of Olive Oil In A Frying Pan & Place Over Medium-high Heat. Fry Chicken Pieces For 1 - 2 Minutes On Each Side Until Lightly Browned.
Ultimate Chicken Fingers
2/3 Cup Original Bisquick Mix
½ Cup Grated Parmesan Cheese
½ Tsp Salt Or Garlic Salt
½ Tsp Paprika
3 Boneless Skinless Chicken Breast Halves, Cut Crosswise
Into ½-inch Strips
1 Egg, Slightly Beaten
3 Tbsp Butter Or Margarine, Melted
Heat Oven To 450ºf. & Line Cookie Sheet With Foil; Spray With Cooking Spray.
Mix Bisquick Mix, Cheese, Salt & Paprika In 1-gallon Resealable Plastic Food-storage Bag. Dip Half The Chicken Strips Into Egg; Place In Bag Of Bisquick Mixture. Seal Bag; Shake To Coat. Place Chicken On Cookie Sheet. Repeat With Remaining Chicken. Drizzle Butter Over Chicken.
Bake 12 - 14 Minutes, Turning After 6 Minutes With Pancake Turner, Until No Longer Pink In Centre.
Shredded Chicken & Corn Tostadas
8 Old El Paso Flour Tortillas For Soft Tacos & Fajitas (from 10½ Oz Pkg)
1 – 11 Oz Can Green Giant Mexicorn Whole Kernel Corn With Red & Green Peppers, Drained
1½ Cups Shredded Cooked Chicken
1 – 16 Oz Jar Old El Paso Salsa (any Variety)
½ Cup Sour Cream
1 - 2 Tbsp Milk
2½ Cups Shredded Lettuce
1 Cup Shredded Cheddar Or Monterey Jack Cheese
¼ Cup Sliced Green Onions
Heat Oven To 375°f.
On Ungreased Cookie Sheets, Bake Tortillas 7 - 10 Minutes Or Until Crisp.
Meanwhile, In 2 Quart Saucepan, Stir Together Corn, Chicken & Salsa. Cook Over Medium-high Heat 3 - 5 Minutes, Stirring Frequently, Until Hot.
In Small Bowl, Stir Sour Cream & Milk Until Thin Enough To Drizzle.
Top Tortillas With Lettuce & Chicken Mixture. Sprinkle With Cheese. Drizzle With Sour Cream Mixture. Sprinkle With Green Onions.
Chipotle Chicken With Black Beans, Peppers & Rice
4 Chicken Cutlets (about 1 Lb), ½ Inch Thick
1 Each: Med Red & Green Pepper, Seeded & Cut Into Large Strips
¾ Cup Knorr Southwest Chipotle Marinade
1 Pkg Knorr Rice Seasoning Mix
1 Cup Long Grain Rice
1 Tbsp Butter Or Soft Margarine
½ - 19 Oz Can (about 1 Cup) Black Beans, Drained &
2 Tbsp Chopped Fresh Cilantro
Place Chicken & Peppers In A Large Re-sealable Plastic Bag. Pour In Marinade, Squeeze Out Excess Air, Seal Bag & Shake To Coat. Refrigerate For 30 Minutes Or Up To 2 Hours.
In A Medium Saucepan, Combine Knorr Rice Seasoning Mix With Rice, 2¼ Cups Water & Butter. Bring To A Boil; Stir & Cover. Reduce Heat To Medium-low; Simmer 20 Minutes Or Until Water Is Absorbed & Rice Is Tender. In The Final 5 Minutes Of Simmering, Stir In Black Beans.
While Rice Is Cooking, Remove Chicken & Peppers From Marinade, Discarding Used Marinade. Grill On Medium Heat Until Chicken Is Cooked Through, & Peppers Are Tender & Nicely Caramelized; Brush Occasionally With Fresh Marinade If Desired.
Remove Rice From Heat; Stir & Let Stand 5 Minutes. Divide Rice Evenly Between 4 Plates, & Top With Grilled Chicken & Peppers. Garnish With Chopped Fresh Cilantro In Desired.
Makes 4 Servings.
Spicy Cuban Mojo Chicken With Mango-avocado Salsa
Garlic & Cumin Marinated Chicken Breasts Are First Seared, Then Finished In The Oven. Once Cooked, They Are Sprinkled With Diced Mango & Avocado, & Drizzled With A Citrus Reduction Sauce.
1 Tsp Cumin Seed
3 Cloves Garlic, Chopped
1 Fresh Red Chile Pepper, Chopped
¼ Tsp Salt
2 Tbsp Olive Oil
5 Tsp Orange Juice
5 Tsp Lemon Juice
2 - 8 Oz Boneless, Skinless Chicken Breast Halves
2 Tbsp Olive Oil
½ Cup Orange Juice
1 Tsp Lime Zest
1 Tsp Honey
1 Tsp Sweet Soy Sauce
¼ Cup Cold, Unsalted Butter, Cut Into Pieces
½ Cup Diced Mango
½ Avocado
Chopped Fresh Cilantro To Taste
Chopped Fresh Parsley To Taste
Toast The Cumin Seeds In A Dry Skillet Over Medium-high Heat Until Fragrant, About 2 Minutes.
Place The Cumin Seeds, Garlic, Chile Pepper, Salt, Olive Oil, Orange Juice, & Lemon Juice Into The Bowl Of A Blender; Grind To A Coarse Paste. Toss The Chicken With The Marinade, Then Place Into The Refrigerator, & Allow To Marinate For About 2½ Hours.
Preheat Oven To 350°f.
Heat A Skillet Over Medium-high Heat. Cook The Chicken For 2 - 3 Minutes On Each Side Until Browned. Place Into The Oven, & Cook Until The Juices Run Clear, About 8 Minutes. When The Chicken Is Done, Remove, Cover With Foil, & Allow To Rest For 3 - 5 Minutes.
While The Chicken Is In The Oven, Whisk Together The Olive Oil, Orange Juice, Lime Zest, Honey, & Soy Sauce In A Skillet Over Medium-high Heat. Simmer Until The Orange Juice Has Reduced To 1/3 Of Original Volume & Is Beginning To Get Thick & Syrupy. Once Thick, Remove From Heat, & Whisk In The Butter Pieces One At A Time Until Melted; Set Aside.
To Serve, Place Chicken On The Plate & Sprinkle With Mango & Avocado. Drizzle With The Sauce, & Garnish With Cilantro & Parsley.