Tag: chicken

Keto Butter Chicken

Keto Butter Chicken

Ingredients 1/4 cup heavy cream 2 tablespoons tomato paste 2 tablespoons water 1 teaspoon Diamond Crystal kosher salt 1 teaspoon garam masala 1 teaspoon curry powder 1 teaspoon sweet paprika 1/2 teaspoon crushed red pepper 2 tablespoons butter 1 medium onion, chopped 1 tablespoon minced garlic 1 tablespoon fresh minced ginger 1 1/2 lb. boneless skinless chicken breasts, cut into 1-inch cubes 1 (15 oz can) diced tomatoes, undrained 2 tablespoons chopped parsley for garnish Directions Measure 

Instant Pot Chicken Tikka Masala

Instant Pot Chicken Tikka Masala

Ingredients 2 lbs boneless skinless chicken breast 1 small onion, chopped 1/2 yellow bell pepper, chopped 2 tablespoons butter or ghee for Whole30 1 teaspoon cumin 1 teaspoon coriander 2 teaspoons garam masala 1 teaspoon turmeric 1/4 teaspoon cayenne pepper (or more to taste) 1 1/2 teaspoon sea salt 15 oz can diced tomatoes 1/2 cup full fat coconut milk 3 cloves garlic, minced 1 teaspoon grated fresh ginger Directions Set your 

Keto Fried Chicken

Keto Fried Chicken

Ingredients

  • 4 boneless skinless chicken thighs (about 18 ounces total)
  • oil for frying

Egg Wash:

  • 2 large eggs
  • 2 tablespoons heavy whipping cream

“Breading”:

  • 2/3 cup blanched almond flour
  • 2/3 cup finely grated parmesan cheese
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cayenne

Directions

  • Add 1 to 2 inches of oil to a pot over medium-high heat. Heat the oil to 350 F, and frequently monitor to maintain the temperature by adjusting the flame during frying.
  • In a bowl, add eggs and heavy cream, beating until well-mixed. In another bowl, stir together all breading ingredients until well-mixed. Set aside.
  • Cut each chicken thigh into 3 evenly sized pieces. If moist, pat them dry with paper towels.
  • Coat each piece first in the breading, then in the egg wash, and then in the breading again, coating all sides. Shake off excess and carefully lower into the hot oil. Fry until deep brown and cooked through, about 5 minutes, and drain on paper towels.
  • Repeat with the other chicken pieces. You may want to work in batches to avoid overcrowding in the pot — I usually have 6 chicken pieces frying simultaneously in a 8-inch wide pot.
  • Serve immediately while hot and crispy.

Source – https://www.savorytooth.com/

Instant Pot Indian Butter Chicken

Instant Pot Indian Butter Chicken

Ingredients 1 1/2 pounds skinless, boneless chicken breasts (about 3), cut into 1-inch chunks Kosher salt and freshly ground pepper 2 cloves garlic, grated 1 teaspoon grated fresh ginger 1 teaspoon garam masala 1 teaspoon paprika 1/2 teaspoon ground cumin 1/2 teaspoon ground turmeric 1/8 

Asian Chicken Noodle Soup

Asian Chicken Noodle Soup

Ingredients: 2 tablespoons toasted sesame oil or chili sesame oil 2 carrots, roughly chopped 2 stalks celery, thinly sliced 3 tablespoons finely chopped peeled fresh ginger 3 scallions, sliced Kosher salt and freshly ground pepper 1 pound thin chicken cutlets 4 cups low-sodium chicken broth 

Chicken Francese

Chicken Francese

Ingredients
1 pound boneless skinless chicken breasts
1 large Eggland’s Best egg, beaten
3/4 cup dry bread crumbs
3 tablespoons grated Parmesan cheese
1 teaspoon dried parsley flakes
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup olive oil

Lemon Sauce:
1 cup water
1/3 cup lemon juice
2 chicken bouillon cubes
Lemon slices

Directions
Pound chicken breasts with a meat mallet to 1/4-in. thickness; slice into cutlets 1-1/2 in. wide. Place beaten eggs in a shallow bowl; in a separate shallow bowl, combine the next six ingredients. Dip chicken in egg, then in crumb mixture, patting to help coating adhere.


In a large skillet, heat 2 tablespoons oil over medium heat. Brown chicken in batches, adding oil as needed, until golden brown, 2-3 minutes per side. Remove; drain on paper towels.


For lemon sauce, add water, lemon juice and bouillon to skillet, stirring to loosen browned bits from pan. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, until liquid is reduced by half, 8-10 minutes. Return chicken to pan; toss to coat. Cook until heated through, 4-6 minutes. Serve with lemon slices.


Nutrition Facts
1 serving: 318 calories, 19g fat (3g saturated fat), 111mg cholesterol, 806mg sodium, 10g carbohydrate (2g sugars, 1g fiber), 27g protein.

Source: Taste of Home

Stir-Fried Udon with Chicken and Vegetables

Stir-Fried Udon with Chicken and Vegetables

Ingredients 18 to 20 ounces fresh or frozen udon noodles 1/4 cup mushroom broth 2 tablespoons sake 2 tablespoons soy sauce 1 1/2 teaspoons sugar Kosher salt and freshly ground pepper 8 ounces skinless, boneless chicken breasts, sliced 1/4 inch thick 2 tablespoons vegetable oil 

Instant Pot Honey Garlic Chicken

Instant Pot Honey Garlic Chicken

Ingredients 1/3 cup honey 4 cloves garlic, minced 1/2 cup low sodium soy sauce (see notes for alternatives) 1/2 cup no salt ketchup 1/2 teaspoon dried oregano 2 tablespoons chopped fresh parsley 1 tablespoon sesame seed oil 4 to 6 bone-in, skinless chicken thighs salt and fresh ground pepper, to taste 1/2 tablespoon toasted sesame seeds, for garnish sliced green onions, for garnish 

Asian Chicken Thighs with Broccolini

Asian Chicken Thighs with Broccolini

Ingredients

Directions

Position a rack in the upper third of the oven; preheat to 450 degrees F. Put the chicken on a foil-lined rimmed baking sheet; drizzle with 1 teaspoon sesame oil, sprinkle with the five-spice powder and toss. Arrange skin-side up; season with salt and pepper. Roast until the chicken is cooked through and the skin is crisp, 25 minutes.

Meanwhile, stir the hoisin sauce, brown sugar and remaining 1 teaspoon sesame oil in a small bowl. Grate 1 garlic clove into the sauce; set aside. Chop the remaining garlic. Trim the broccolini and slice lengthwise into long florets. Trim and scrub the carrots; halve or quarter lengthwise.

Preheat the broiler. Brush half the hoisin sauce mixture on the chicken and broil until bubbling, 1 to 2 minutes. Brush with the remaining sauce and broil 1 to 2 more minutes.

Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the broccolini, carrots and chopped garlic; season with salt and pepper. Cook, stirring, until the garlic is soft, 1 minute. Add 1/4 cup water, cover and cook until the vegetables are crisp-tender, about 4 minutes. Uncover and stir in the sesame seeds.

Divide the chicken among plates; top with the scallion. Serve with the vegetables.

Number of Servings: 4

Source – https://www.foodnetwork.com

Old-Fashioned Chicken and Dumplings

Old-Fashioned Chicken and Dumplings

Ingredients: 2.5 – 3lbs of chicken 2 celery stalks 2 medium carrots 8 cups water 2.5 tsp salt .5 tsp black pepper 2 cups flour .5 tsp baking soda 3 tablespoons vegetable shortening 3/4 cup buttermilk Directions: Place chicken, celery, and carrots in a Dutch