Chicken Stir Fry

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From the website - Dineanddash.com

4 (4 ounce) boneless skinless chicken breast halves
3 tablespoons cornstarch
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
3 tablespoons cooking oil, divided
2 cups broccoli florets
1 cup thinly sliced carrots
1 small onion, cut into wedges
1 cup chicken broth

1. Cut chicken into 1/2-in. strips; place in a resealable plastic bag. Add cornstarch and toss to coat. Combine soy sauce, ginger and garlic powder; add to bag and shake well. Refrigerate for 30 minutes.

2. In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, about 3-5 minutes. Remove and keep warm.

3. Add remaining oil; stir- fry broccoli, carrots and onion for 4-5 minutes or until crisp-tender.

4. Add chicken broth. Return chicken to pan. Cook and stir until thickened and bubbly.

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Chicken Teriyaki

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"Healthy Chicken Dinners"

 4 chicken thighs

3 tablespoons lite soy sauce

2 tablespoons honey

2 tablespoons mirin (or dry sherry or vermouth mixed with 2 teaspoons sugar)

1/8 teaspoon pepper (more or less to taste)

1-1/2 tablespoons extra virgin olive oil

Sauce

  • 2 tablespoons lite soy sauce

  • 2 tablespoons sake (an Asian rice alcohol) or dry sherry or vermouth (optional)

  • 2 tablespoons honey

  • 2 tablespoons mirin (or dry sherry or vermouth mixed with 2 teaspoons sugar)

Directions

In a small bowl, mix the soy sauce, honey, mirin, and pepper.

In a large bowl place the chicken thighs then pour the marinade on them. Leave it between 1 hour to overnight. Overnight gives the best and tastiest result.

To make the sauce, over low heat, in a small saucepan, boil all the ingredients for the sauce for about 5 minutes. Be careful not to burn it.

Grill the chicken on the barbecue grill or oven.

You can also sautè them on a heavy-bottomed saucepan on high flame with little extra virgin olive oil. When the skin becomes dark brown, about a minute, turn to the other side then lower the heat to medium. Be careful not to burn the chicken because the honey makes them burn fast. Cover the pan because the splatters of oil can get very messy.

Baste the chicken with the sauce until cooked through. Start with half of the sauce first so if some remains, you can pour it on the chicken when they are cooked.

Serve with plain steamed brown rice.

Source: Skinny Moms

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Baked Sweet Hawaiian Chicken

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hawaiianchicken22

Delicious chicken that gets breaded and baked in a sweet and tangy pineapple sauce. It bakes to perfection and is so much better than takeout!
Author: Alyssa
Serves: 4-6
  • 3-4 boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 1½ cup cornstarch
  • 3 eggs, beaten
  • ¼ cup canola oil
  • Sweet Hawaiian Ingredients:
  • 1 cup pineapple juice
  • ½ cup brown sugar
  • ⅓ cup soy sauce
  • 1 teaspoon minced garlic
  • ½ tablespoon cornstarch
  • 1 red pepper chopped
  • 1 (20 oz) can pineapple tidbits, drained
  1. Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper.
  2. In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture. (yes you dip the chicken first in the cornstarch. I promise this method is amazing.)
  3. Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish.
  4. In a medium sized mixing bowl, whisk together pineapple juice, brown sugar, soy sauce, minced garlic, and cornstarch. Add the red pepper and pineapple tidbits. Pour over chicken and bake for 1 hour.
  5. I stir the chicken every 15 minutes so that it coated them in the sauce.

Credit:   http://therecipecritic.com/2015/07/baked-sweet-hawaiian-chicken/#

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Fav New Recipe - Bourbon Crack Chicken

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I didn’t name it this but after one bite I certainly understood the meaning behind the word “crack” in its title, this could become addicting!I discovered this recipe last week on the Spiced Chefs website. 

The recipe made 4 generous servings with the rice (we are using the 3rd and 4th servings for our lunches tomorrow).

For those on Weight Watchers I ran the recipe on the WW site and it is 6 points per serving before the rice. Very reasonable for such a filling meal.

Here is the recipe taken directly from the Spiced Chefs website so you can enjoy it as well.

Bourbon “Crack” Chicken – Crockpot Style

“The original recipe comes from Busy Mom’s Cookbook but we turned it into a crockpot version”.

Ingredients-

2 lbs boneless chicken breasts cut into bite-size pieces

2 tablespoon cornstarch

2 tablespoon extra virgin olive oil (evoo)

1 garlic clove crushed

1/4 teaspoon ginger

3/4 teaspoon crushed red pepper flakes

1/4 cup light apple juice

1/3 cup light brown sugar

2 tablespoons organic ketchup or chili sauce (depending on how hot you like stuff)

1 tablespoon cider vinegar

1/2 cup water

1/3 cup reduced sodium soy sauce

Whisk all ingredients into crock pot and add chicken. Cook on low for 8 hours or high for 4.

Serve over rice with a side of ginger glazed carrots.