Recipe Tag: Chicken

Asian Peanut Chicken with Noodles – HMF

Gather all ingredients and equipment.

Cook the noodles according to package directions (the cook time varies depeding on the brand you use). Add edamame to the noodles when there is 1 minute left of cooking time. The noodles should be tender, but not mushy. Strain and rinse under cold water. Place in a bowl and toss with 1 tablespoon of toasted sesame oil.

While waiting for the water to boil and the noodles to cook, make the peanut sauce. Using a blender, blend the peanut butter, rice vinegar, soy sauce, fish sauce, honey, water, and red pepper flakes until smooth. Add more water if needed to make a smooth, pourable sauce. If a tangier sauce is desired, add more rice vinegar 1 tablespoon at a time.

Dice chicken into 1/2″ sized pieces.

Place a large saute pan over medium-high heat and add the sesame oil. When the oil is hot add the chicken. Saute chicken until fully cooked, about 3-5 minutes. Chicken should reach an internal temperature of 165 °F / 74 °C.

Combine noodles, cooked chicken, carrots, and green onion in a large bowl. Add the sauce and toss to combine.

Garnish with chopped peanuts and cilantro and serve. This dish is best served room temperature or cold.

* Note: If there is a peanut allergy, the peanut butter can be exchanged for tahini, and the peanuts for sesame seeds in the same amounts.

Chicken Karai (Chicken with Tomato Sauce)

Place a medium sauce pan over high heat.

Place the olive oil in the sauce pan.

Add the chicken thighs and cook for 4 minutes.  Stir frequently.

Reduce the heat to medium.

Add the cinnamon, cloves, red pepper flakes, garam masala, and paprika.

Cook for 2 minutes. Stir frequently.

Adjust the heat to lower so the spices don’t smoke or burn.

Add the ginger and garlic and cook for 2 minutes. Stir continuously.

Add the diced onion and cook for 4 minutes. Stir frequently.

Add the salt, tomatoes, and water.

Reduce the heat to medium high and simmer for 10 minutes. Stir occasionally.

Cover and simmer over low medium heat for 30 minutes. Stir occasionally.

Add the cilantro leaves, stir, and serve.

Sweet and Sour Chicken with Peppers – Virtual

For the Chicken

Pat chicken dry with a paper towel. Trim away any excess fat. Cut into 1/2″ diced cubes.

In a medium sized bowl, whisk together the eggs.

Arrange an assembly line as follows: first a bowl with the chicken, second the bowl with the scrambled eggs, then third a bowl with the cornstarch.

Place the chicken into the egg mixture to fully coat the pieces. Then coat each piece of chicken in the cornstarch. Make sure all sides of the chicken have been coated and shake off any excess. Set the breaded chicken on a plate or a small baking sheet.

Preheat a large skillet over medium heat. Once the pan is hot, add in the canola oil.

Place the chicken pieces one by one into the hot skillet and allow the chicken to form a golden brown crust on the bottom before flipping it. Be sure to not crowd the pan – if the chicken pieces touch each other they will not get crispy. You will probably need to cook the chicken in multiple batches.

When chicken is crispy and reaches an internal temperature of 165F, remove and place the chicken on a plate or baking sheet lined with paper towels to absorb excess oil.

Repeat the last two steps to cook the remaining chicken. If needed, add the remaining oil to the pan.

Set aside (keeping warm).

For the Sautéed Vegetables and the Sweet & Sour Sauce

Add the onion and pepper to the pan. Cook until soft, about 5-7 minutes, stirring occasionally.

While the onions and peppers are cooking, make the sauce. In a small bowl combine the orange juice, soy sauce (or tamari), rice vinegar, tomato paste, brown sugar, ground ginger, garlic powder, and cornstarch. Whisk to combine very well.

When the onions and peppers are soft, add the pineapple and water. The water will help the vegetables to cook down more and provide some steam to your pan. Continue to cook until the vegetables are very tender and most of the water has evaporated.

Pour in the sweet & sour sauce and the cooked chicken. Stir to evenly coat chicken and vegetables in the sauce. Allow the sauce to come to a simmer and cook for about 3 minutes, or until the sauce has thickened.

Remove from the heat and serve over brown rice or enjoy on its own. Optional: Garnish with sliced green onions and toasted sesame seeds.

Pan Seared Chicken Thighs

Gather all ingredients and equipment.

Preheat an oven to 400°F(200°C).

Pat the chicken dry to remove any moisture. Season both sides with salt and pepper.

Place a large pan on the stove over medium-high heat and add the oil. Heat the pan so it’s hot but the oil is not smoking.

Carefully add the chicken to the pan skin side down. The meat should sizzle when you add it. If it doesn’t then the oil is not hot enough and you should remove the chicken from the pan and wait for the oil to heat up more.

Cook the chicken on one side until it is a deep golden brown color. You can flip the chicken when it easily releases from the pan. If the meat is sticking to the pan then it is not ready, do not force it.

Place the pan with the chicken in the oven and cook for an additional 10-12 minutes or until the chicken has reached an internal temperature of 165°F (74°C).

Remove the pan from the oven. Allow the chicken to cool for about 5 minutes, then transfer the chicken from the pan to a plate and serve.

Stuffed Peppers with Chicken, Rice and Beans

Gather all ingredients and equipment.

Preheat oven to 350°F (180°C).

Cut each pepper in half lengthwise, so that there are two “cups” for each pepper, and remove the seeds.

Place the peppers on a sheet tray in the oven and bake for 20 minutes.

In a medium pot, add the vegetable stock and rice and bring to a boil. Once boiling, reduce to a simmer and cover. Cook for 30 minutes, or until stock absorbs. Do not stir while cooking. Once cooked, fluff with a fork.

Trim chicken breast and cut into bite-size pieces. Coat with 1/4 teaspoon of salt as well as the chili powder, oregano, and cumin.

Heat oil in a sauté pan over medium high heat. Add chicken and cook until 165°F.

Once cooked, remove the chicken and set aside. In the same pan, sauté the onions and garlic until the onions are translucent.

Reduce heat to medium and add the tomatoes and black beans. Stirring frequently with a wooden spoon, let the tomatoes get soft and most of the liquid evaporate.

Fold the chicken as well as the bean mixture into the rice. Add the remaining salt, cilantro, lime juice, and half of the cheese.

Fill each pepper with the rice mixture.

Top peppers with cheese and broil until top begins to brown.

Serve.

Lemongrass Noodle Bowl with Poached Chicken

Gather all ingredients and equipment.

Make the Nuoc Cham:

Place the garlic, sugar, rice vinegar, lime juice, sambal, water, and fish sauce in a small bowl.

Whisk until smooth. Set aside.

Make the Broth:

Heat the sesame oil in a medium pot over medium-high heat. Add ginger, garlic, lemongrass, and green onions and saute for 2 minutes until fragrant, taking care not to burn them.

Add the stock, soy sauce, and cilantro stems and bring to a boil. Reduce heat and simmer for 10 minutes.

While the broth is simmering, prepare the chicken and vegetables.

For the Dish:

When the broth is flavorful, bring to poaching temperature (160-180°F / 71-82°C), add the chicken, and cook it until the internal temperature is 165°F.

Adjust the heat as necessary to keep liquid between 160-180°F. Do not boil!

If necessary, add water or additional stock to the pot so that the chicken is completely submerged when cooking.

Once the chicken is cooked, remove it from the pot and set aside to cool. Once cool, slice thinly into strips. Set aside.

Strain the broth and reserve the liquid. Discard the aromatics (the lemongrass, etc.). Pour the strained liquid back into the pot and bring to a boil.

When the liquid is boiling, add the broccoli, carrots, and bok choy, and cook for 4-5 minutes until al dente. Remove from heat.

Add the noodles to the hot liquid and let stand for 5 minutes or until al dente.

When the noodles have cooked, add the nuoc cham, vegetables, and chicken and gently stir to incorporate.

Garnish with lime wedges, cilantro, and sesame seeds, and serve immediately.

Grilled Chicken

Gather all ingredients and equipment.

Preheat a grill to medium.

Pat the chicken dry to remove any moisture. Season both sides with salt and pepper.

Evenly apply lemon zest, garlic, oregano, and oil to chicken. Coat well and leave at room temperature for 15 – 20 minutes (or marinate for up to 4 hours, covered, in refrigerator).

Carefully place chicken on oiled grill. The meat should sizzle when you add it. If it doesn’t, then the oil is not hot enough. Remove the chicken from the pan and wait for the oil to heat up more.

Cook the chicken for ~ 3-4 minutes and flip. Chicken should have dark grill marks. Cook on second side for another 3-4 minutes or until chicken reaches an internal temperatures of 165°F (74°C).

Remove from the grill. Allow the chicken to rest for at least 10 minutes before slicing and serving.

Broiled Moroccan Spiced Chicken

Gather all ingredients and equipment.

Preheat the broiler, placing the broiler rack about 8 inches away from the top of the oven.

Place all of the spices in a small mixing bowl and stir well.

Rub the spice rub on both sides of the chicken thighs.

Place the chicken on a sheet pan and place underneath the broiler.

Cook chicken until the outside is browned (roughly 5 minutes).

Turn the thighs over.

Continue to cook in the oven until chicken has reached an internal temperature of 165°F (74°C), about 5 minutes.

When the chicken is finished cooking, allow to rest for 5 minutes.

Serve.

Chicken and Sweet Potato Stew – Large Batch

Gather all ingredients and equipment.

Place the olive oil in a medium stock pot over medium-high heat.

Add diced chicken and cook for about 3 to 5 minutes until lightly browned.

Add the red bell pepper and cook for about 3 to 5 minutes. Stir frequently.

Add the sweet potato, tomatoes, tomato paste and stock.

Add the chili powder, cumin, oregano, cinnamon and salt.

Adjust the heat to medium-high heat and bring to a slight boil.

Reduce heat to medium-low, cover, and let simmer until potatoes are tender, about 20 minutes. Stir occasionally.

Add the zucchini and cook for 5 minutes.

Add the spinach and cook for 2 minutes to wilt spinach.

Remove from heat.

Top with cilantro and serve.

Pesto Pasta with Chicken, Broccoli, and White Beans

Prepare the pesto (see separate recipe).

Gather all ingredients and equipment. Preheat oven to 400°F (205°C).

Wash the tomatoes and pat dry. Toss the tomatoes in 1 teaspoon of olive oil and spread evenly on a baking sheet. Bake for about 15 minutes, until blistered and soft.

While the tomatoes are roasting place the water in a large pot over high heat and bring to a boil.

Prepare an ice bath by adding about 2 cups of ice to a medium bowl. Add just enough water to cover the ice and place a strainer over the icy water. Set the ice bath next to your stove.

Add the broccoli to boiling water and cook for 2 to 4 minutes or until it turns bright green, but is not too soft. (It’s better to remove it sooner than later.)

With a slotted spoon, transfer the broccoli from the boiling water into the ice bath to halt the cooking process. When the broccoli has cooled, remove it from the water and allow to drain.

In the same boiling water, add the whole wheat pasta and cook until al dente (9 to 11 minutes).

In the last minute of cooking, add the white beans.

Reserve 1 cup of the pasta water, then strain the pasta and set aside.

Add the remaining 3 teaspoons of olive oil to the pot and reduce the heat to medium high.

Add the chicken and brown each side. Cook until the chicken reaches an internal temperature of 165°F (74°C). Remove from pan. Set aside.

Add the white wine to deglaze the pan, scraping the bottom with a wooden spoon.

When the wine has reduced by half, add the pasta, white beans, pesto, tomatoes, broccoli, red pepper flakes, salt, and pepper.

Toss gently to combine.

Add the reserved pasta water as needed to make a creamy sauce.

Serve.