Tag: chicken

Chicken Chow Mein

Chicken Chow Mein

INGREDIENTS: Sauce: 1.5 tablespoons (22g) rice vinegar 2.5 tablespoons (38g) soy sauce 2 tablespoons (40g) hoisin sauce or oyster sauce 1 teaspoon (5g) toasted sesame oil 2 teaspoons (5g) corn starch Noodles: 12 oz (340g) boneless skinless chicken thighs, cut into 1/2 inch cubes 3 

Chicken Francese

Chicken Francese

Ingredients 1 pound boneless skinless chicken breasts 1 large 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 

Instant Pot Crack Chicken

Instant Pot Crack Chicken

Ingredients
4 slices thick cut bacon, diced

For the Chicken Breasts
1 tablespoon olive oil
1 pound boneless skinless chicken breasts
1/2 teaspoon paprika
1/2 teaspoon garlic powder
Salt and fresh ground pepper, to taste

For the Cream Cheese + Ranch Seasoning Mix
8 ounces cream cheese, room temperature
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried dill weed
1/2 teaspoon dried chives
Salt and fresh ground pepper, to taste
1 cup low sodium chicken broth

For Garnish
Chopped fresh parsley
Sliced green scallions

Instructions
Press the “Sauté” button on the Instant Pot and wait for it to heat up.
Add the diced bacon and cook for a minute or two, or to a desired crispness. Remove from the Instant Pot and set aside.
Heat olive oil in the Instant Pot.
Season chicken with paprika, garlic powder, salt, and pepper.
Once olive oil is hot, add the chicken breasts and brown on both sides; about 2 minutes per side.
In the meantime, place cream cheese in a mixing bowl and season with garlic powder, onion powder, dried dill weed, dried chives, salt and pepper; mix to combine.
On the Instant Pot press “Cancel” to stop sautéing.
Add cream cheese mixture to the Instant Pot.
Pour in the chicken broth.
Turn the pot on Manual High Pressure for 12 minutes; then do a quick release.
Remove lid and transfer chicken to a cutting board to shred it.
Stir the shredded chicken back into the Instant Pot; place the lid back on the Instant Pot (powered off) and let stand for 5 minutes to thicken the sauce.
Top with previously prepared bacon, fresh parsley, and scallions.
Serve.

Yield: 4 Servings

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