Recipe Tag: Chicken

Place the 2 teaspoons low-sodium soy sauce, sake, 1 teaspoon sesame oil and cornstarch in a bowl and stir until well blended.

Add the chicken breast cubes and toss until coated. Place the bowl in the refrigerator.

While the chicken is marinating place the water in a medium sauce pan over high heat.

When the water boils, stir in the rice.

Reduce heat to medium-low and simmer, partially covered, for about 45 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes before serving.

After cutting the green onions separate the white and green part.

When the rice is done place a large skillet or wok over high heat.

Add the sesame oil and heat for a few moments.

Reduce the heat to medium and add the ginger, chili pepper and the white part of the green onions. Cook for about one minute.

Add the chicken and cook for about 5 minutes until browned on the outside.

Add the rice vinegar and soy sauce with the red bell pepper.

Cook the chicken tossing frequently.

When the chicken is nearly done fold in the green part of the green onion.

Serve over the rice and top with the peanuts.

Prepare the barbecue (medium heat) if the jerk is to be grilled. If using a grill pan instead of using a grill, preheat oven to 400°F and place the grill pan inside.

Place the thighs and jerk seasoning blend in a zipper bag, seal, and shake the bag until the thighs are thoroughly coated. Let marinate at least ten minutes.

Thread the thighs onto metal or soaked wooden skewers (for the grill). For the grill pan, spray the pan with oil and then place the thighs in the grill pan and return to the oven.

Grill on the barbecue or grill pan for about 4 minutes on the first side and then turn. Total cooking time will be about 8-10 minutes.

Mix the ginger, cinnamon, nutmeg and salt together in a bowl.

Add the chicken thighs to the bowl, tossing to coat thoroughly.

Cover and refrigerate at least 3 hours.

Preheat the grill or broiler.

Grill or broil for about 8 minutes on one side and 4 – 8 minutes on the other.

The meat should be firm when pressed in the center (check that the internal temperature be at least 165°F).

Serve topped with salsa.

Place the olive oil in a large skillet over medium high heat.

When the oil is hot, add the chicken breast and sear on each side for about 2 minutes on each side.

Place the pan in the oven.

Roast the breasts for about 7 minutes then turn the chicken breasts over.

Return the pan to the oven and roast for another 5 to 7 minutes.

Remove the pan from the oven and set the chicken on a cutting board to rest.

Place the skillet over medium high heat.

Add the chicken or vegetable stock to the skillet and whisk to deglaze the pan.

Cook for about 2 minutes to reduce the stock by half.

Add the mustard, honey, salt and pepper.

Whisk until smooth.

Remove from the heat and put about 2 tablespoons of the sauce in a small dish or bowl.

Add the sour cream to the dish and whisk until smooth.

Add the sour cream mixture back to the skillet and whisk until smooth.

Serve the sauce over the roasted chicken.

Place the water in a stock-pot fitted with a steamer basket.

Slice the napa cabbage across the leaves into thin strips.

Place the cabbage in the steamer basket but do not turn on the burner.

Place the soy sauce, orange zest, orange juice and sherry in a small bowl and whisk until blended.

Set the burner under the steamer basket with the Napa cabbage on high.

Place the sesame oil in a large skillet over medium high.

Add the minced ginger and cook for one minute.  Stir frequently.

Place the chicken breasts in the pan.

Reduce the heat to medium and cook for 4 minutes.

Turn the chicken breasts over and cover the pan.

Cook for 6 to 8 minutes until the chicken is is slightly firm to the touch (160°F).

Remove the chicken to a plate to rest for about 3 minutes.

Continue to cook the sauce over low heat.

Serve the chicken on top of the steamed napa cabbage with the sauce.

Remove the edamame from the freezer, place in a colander and rinse with cool water.  Set aside.

Place the dark sesame oil a large skillet over medium high heat.

Add the cashews and cook for 2 minutes.  Stir frequently.

Add the sliced onion and cook for 3 minutes.  Stir frequently and do not allow the onion to brown but it should cook until translucent.

Add the minced garlic.  Cook for 3 minutes.  Stir frequently.  Adjust the heat and do not let the garlic brown.

Add the chicken thighs, minced ginger and the white part of the green onions.  Cook until the outside of the chicken is lightly browned.  Stir frequently.

Stir in the vegetable stock, soy sauce and maple syrup cook for about 5 minutes.  Stir occasionally.

Place the water in a small dish and add the cornstarch.

Stir until the cornstarch is blended into the water.

Add the thawed edamame to the pan with the chicken along with the cornstarch mixture.

Stir well and cook for another 1 to 2 minutes until the sauce is thickened.

Serve over brown rice.