i'm sure you'll love this!!!.... ;)
Kung Pao Chicken :
2 Boneless skinless chicken breasts, cubed
4 Whole Thai peppers, minced
录 cup Peanuts, roasted
1 teaspoon Fresh ginger, minced
陆 Green pepper, cubed
陆 Red pepper, cubed
录 cup Water chestnuts, sliced
录 cup Mushrooms, sliced
2 Scallions, chopped
Peanut oil
~ Seasoning:
4 tablespoons Soy sauce
2 tablespoons Chinese rice wine or Sherry
2 tablespoons Sugar
2 teaspoons Corn starch
1 teaspoon Salt
2 teaspoons Sesame oil
1 teaspoon White vinegar
~ Marinade:
1 陆 tablespoons Corn starch
1 tablespoon Water
1 tablespoon Soy sauce
how to:
Mix the chicken, water, cornstarch and soy sauce and marinate for 1/2 hour.
Mix the seasoning sauce and set aside.
Heat a little oil in a wok or large frying pan and stir-fry the chicken until it is cooked. Remove and set aside on paper towels.
Heat a little oil in a wok or large frying pan, stir fry the red and green peppers until they turn slightly black.
Add the fresh ginger and stir fry for about 10 seconds, stirring constantly.
Add the seasoning sauce, stirring until thick.
Add the cooked chicken, stir until thoroughly heated.
Add scallions, chinese or thai peppers and cook for 1 minute.
Turn off the heat, add peanuts, mix well and serve.
``Healthy Boneless Skinless Chicken Recipes!?
This is a delicious and healthy recipe for chicken curry.
Ingredients:
1 tablespoon canola oil
1 pound boneless, skinless chicken breast, cubed
1 onion, finely chopped
1 tablespoon grated fresh ginger
4 cloves garlic, minced
2 teaspoons curry powder
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
Salt and freshly ground black pepper to taste
1 small jalapeno, seeded, minced
1 (15-ounce) can diced tomatoes
2 cups chicken broth
Fresh cilantro leaves
Directions:
1. Heat oil in a medium-sized saucepan over medium-high heat and cook chicken, stirring often, until browned on all sides. Transfer to a plate and keep warm. Add onion and cook, stirring often, for 5 minutes. Add ginger, garlic and spices and cook, stirring, for 2 minutes.
2. Return chicken to the pan and combine well with the onion mixture. Add tomatoes and broth and bring to a boil. Reduce heat to medium-low and simmer, covered, for 30 minutes. For a thicker sauce, remove cover and continue to simmer for 20 more minutes or until desired consistency. Serve with rice, pita bread or pasta. Garnish with cilantro leaves.
Here's a recipe that is good and healthy:
Raspberry Thyme Chicken
1/2 cup chopped red onion
2 teaspoons canola oil
1-1/2 teaspoons minced fresh thyme of 1/2 tsp. dried thyme
1/2 teaspoon salt, divided
4 boneless, skinless chicken breast havles
1/3 cup seedless raspberry preserves
2 tablespoons balssamic vinegar
1/8 teaspoon pepper
Fresh thyme and fresh raspberries (optional) for garnish
In a nonstick skillet, saute onion in oil until tender. Sprinkle thyme and 1/4 teaspoon salt over chicken; add to skillet. Cook for 5 minutes on each side or until juices run clear. Remove chicken and keep warm.
Add the preserves, vinegar, pepper and remaining salt to skillet. Cook and stir over medium-low heat until preserves are melted and sauce is heated through. Spoon onto a serving platter; top with chicken. Garnish with fresh thyme sprigs and fresh raspberries, if desired.
Something different, yet good and healthy. Hope you enjoy!
One of my faves, Oyako Donburi
It's not quite like a stir fry due to the mixed in eggs.
* 1 tablespoon vegetable oil
* 3/4 pound skinless, boneless chicken breast halves - cut into strips
* 1/2 onion, thinly sliced
* 1 cup chicken broth
* mushrooms
* 1 carrot, julienned
* 2 tablespoons white sugar
* 4 tablespoons soy sauce
* 1/2 teaspoon salt
* 1/2 cup chopped green onions
* 5 eggs, beaten
* add to recipe box Add to Recipe Box
DIRECTIONS
1. Heat oil in a large skillet over medium-high heat. Saute chicken strips and onion until the chicken is cooked through, about 5 to 7 minutes. Drain off as much liquid as possible.
2. Stir in the chicken broth, and simmer for 2 minutes. Add the mushrooms and carrot, and let simmer for a few minutes before stirring in the sugar, soy sauce and salt. Simmer for 3 more minutes. Sprinkle in half of the green onions, stirring gently. Pour beaten eggs over the chicken mixture, and simmer until the eggs are cooked through, about 10 minutes. Serve over Japanese sticky rice.
Herb Chicken
4 skinless boneless chicken breasts
1 t mustard sauce
1/2 t dried thyme
2 t oil
2 T lemon juice
1/2 cup water
1 cup of chicken stock
1 t cornflour
4 t chopped fresh chives
Heat the oil in the frying pan.
Spread the mustard onto the chicken breasts and sprinkle with thyme.
Cook the breasts until brown and tender.
Dissovle the cornflour in the cold water.
Add the stock and then the lemon juice to the chicken.
Add the dissolved cornflour together with the chives.
Stir until the sauce thickens.
Chicken Breasts Stuffed with Prefection:
INGREDIENTS (Nutrition)
6 skinless, boneless chicken breast halves - pounded thin
1 (8 ounce) bottle Italian-style salad dressing
8 slices of stale wheat bread, torn
3/4 cup grated Parmesan cheese
1 teaspoon chopped fresh thyme
1/8 teaspoon pepper
1 1/2 cups feta cheese, crumbled
1/2 cup sour cream
1 tablespoon vegetable oil
3 cloves garlic, minced
4 cups chopped fresh spinach
1 bunch green onions, chopped
1 cup mushrooms, sliced
1 (8 ounce) jar oil-packed sun-dried tomatoes, chopped
DIRECTIONS
Place chicken breasts in a large resealable plastic bag. Pour in Italian dressing, seal tightly, and refrigerate at least 1 hour.
Place the stale bread, Parmesan, thyme, and pepper into a food processor. Pulse until the bread is processed into crumbs. Seat aside.
In a large bowl, stir together the feta and sour cream. Set aside.
Heat the oil in a large skillet over medium heat. Stir in the garlic. Then add the spinach, and cook until it wilts. Stir in green onions, cook 2 minutes. Remove spinach to a plate, and leave any liquid in the pan. Stir in mushrooms, and saute until soft. Remove mushrooms to plate with spinach. Allow to cool briefly, then combine spinach and mushrooms with feta and sour cream mixture.
Stir the sun-dried tomatoes into the mixture, and spread onto a large cookie sheet. Place in the freezer for about 30 minutes.
Preheat the oven to 400 degrees F (200 degrees C).
Place chicken breasts on a cookie sheet, and place about 3 tablespoons of the filling mixture in the center of each breast. Roll the breasts, and secure with a toothpick. Transfer chicken breasts to a baking dish, and sprinkle breadcrumb mixture over chicken breasts.
Bake, uncovered, in a preheated oven for 25 minutes.
I'm not a big fan of chicken breasts because they often turn out dry, lacking flavor, or even rubbery if warmed up in the microwave the next day. I liked the self-basting ones they used to have at Hannaford because you had to mess up really bad to make them dry no matter how you cooked them, but I haven't seen them in a while. Not sure what was in the liquid that was injected into the meat, but one of the ingredients was probably chicken broth. If you inject your chicken breasts with chicken broth, that might be an acceptable subsitute.
Pounding the breasts so they are very thin, then battering them and frying them is another tasy option. Just be careful to choose the right kind of oil.
Marinating the breasts is another option but if you marinate whole breasts, the flavor will be mostly on the outside and the inside will still be bland. Better to cut the breasts into smaller pieces before marinating them. Be careful about how long you marinate the breast pieces, because the marinade can easily take over the taste of the chicken completely, sometimes to the point where it's sickening.
Baking them covered in cream of mushroom soup is a good way to cook them thoroughly without drying them out. If you cut the breasts into chunks, there is a lesser chance of the inner-most parts drying out.
Boiling them or cooking them in a slow cooker, then shredding the meat, is a healthy way to get the main ingredient for a dish like chicken and biscuits with gravy. I boiled cheaper split chicken breasts, shredded the meat, the cooked it in gravy before spooning it over the biscuits. Everyone loved it. Another variation is to add some peas and diced carrots, sort of like chicken pot pie. Chicken and dumplings is another option.
Now that grilling season has returned, I would be tempted to cut the breasts into strips, marinate them, grill them, and use them in gyros, souvlaki, quesadillas, spiedies, and similar dishes. If you can't grill them, frying or broiling them are other options. Grilling them on skewers with chunks of pineapple are yummy, too.
You can also use small pieces of chicken breast in chili, stews, soups, jambalaya, and similar dishes.
Pasta with chicken
1 pkg. of fresh linguine noodles
1lb. chicken
Sun-dried tomatoes- chopped
Capers (drained)
Fresh Basil/or dried
Mushrooms-chopped
Fresh Parmesan cheese
Balsamic Vinegar
Garlic %26amp; Herb seasonings
Butter
Extra Virgin Olive Oil
Sea salt %26amp; black pepper to taste
1. Pre-heat oven to 350.
2. Let the chicken brown on both sides in a cast iron pan with olive oil, Tablespoon of butter, and Garlic %26amp; Herb Seasoning.
3. Add balsamic vinegar, and place in oven for about 20-30 minutes.
4. While baking, chop mushrooms, basil, and sun dried tomatoes, and shred cheese.
5. Saut茅 mushrooms in butter and salt and pepper.
6. Set aside.
7. When chicken is done, cut into pieces and boil noodles.
8. Drain water when the noodles are done. ( Leave the noodles in the pot)
9. Add olive oil, salt and pepper. Mix well.
10. Then add the mushrooms, basil, chicken, sun dried tomatoes, and capers to the noodles.
11. Combine well.
12. Serve warm with dipping spices and French bread.
Pizza
1 pre-done pizza dough
1 ball of mozzarella
Package of pre-shredded mozzarella
1 bottle of pizza sauce
Bell peppers-chopped
Green onions-chopped
Sun-dried tomatoes-chopped
Pepperoni- sliced
Chicken-chopped
Broccoli- chopped
Mushrooms- sliced/chopped
Banana peppers
Fresh/dried basil
Basil pesto
Red pepper flakes
1. Pre-heat oven to 350.
2. Place dough on a pre-greased (a bit of olive oil) cookie sheet.
3. Spread evenly.
4. Top with a little drizzle of olive oil.
5. Poke holes and place in oven.
6. While in oven, chopped the meats, vegetables, cheeses.
7. Bake for about 6 -7 minutes or until lightly browned.
8. Place fresh ingredients as desire.
9. Place back into the oven for about 10-15 minutes.
Here is a link for five star Chipotle Cashew Chicken- it is definitely a favorite. If you don't believe me, just check the reviews- there are 249 of them
http://www.foodnetwork.com/recipes/racha鈥?/a>
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Try this one- spicy chicken empandas with orange salsa verde- you can make healthier by omitting the cream cheese and making in tortillas instead of pie crust
http://www.foodnetwork.com/recipes/paula鈥?/a>
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Spicy Chicken Tacos Recipe
http://www.foodnetwork.com/recipes/eatin鈥?/a>
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Spicy Chicken Verde
http://www.foodnetwork.com/recipes/racha鈥?/a>
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Also here's a Non-spicy one, I often add whatever veggies I have on hand
4 oz cream cheese (I use light)
1 can condensed cream of mushroom soup
1/4 cup Kraft Tuscan House Italian Dressing or any Italian dressing
1/4 cup dry white wine
2 Tbs fresh parsley
Pasta- 1/2 lb of any kind of pasta you like
Combine all ingredients, whisk together and simmer for about 10 minutes. Either cook a chicken breast in the oven or in a pan and add on top or cube chicken, drop into sauce and simmer until cooked through, maybe 10 minutes
OR make in slow cooker: whisk together all ingredients except pasta and parsley. Pour over 1 1/2 lbs cubed chicken breast and cook on high for 2-3 hrs or low for 4-5 hrs
*serve with cooked pasta and add fresh parsley at the end
google chicken bog
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