Category Archives: 06. Chicken & Turkey

Chicken Adobo

Chicken Adobo

Serves 4


2 tablespoons vegetable oil

4 chicken breast, boneless and skinless

1 cup onion, quartered and sliced

1 tablespoon ginger, minced

2 tablespoons minced garlic

1/3 cup white vinegar

2/3 cup low sodium soy sauce

1 tablespoon garlic powder

1 teaspoon black pepper

1 tablespoon sugar

1 bay leaf


Heat the vegetable oil in a large skillet over medium-high heat

Add chicken and onion to skillet

Sautee until chicken is golden brown on both sides

Add ginger and garlic to skillet

Pour in vinegar and soy sauce

Season with garlic powder, black pepper, sugar, and bay leaf

Increase the heat to high, and bring to a boil

Reduce heat to medium-low, cover, and simmer until the chicken is tender and cooked through, 15 to 20 minutes


We served ours over rice

Buttermilk Chicken and Corn Flake Baked Casserole

Buttermilk Chicken and Corn Flake Baked Casserole

Serves 4



1 pound skinless, boneless chicken breast, cut into 1-inch pieces

1 tablespoon olive oil

1/2 cup each of carrots, celery, and onion, all diced

1/4 teaspoon salt

1/2 teaspoon Cajun seasoning

2 tablespoon all-purpose flour

1/4 cup orange juice

1 cup chicken broth

1/2 cup frozen peas

1/4 cup buttermilk

2 cups corn flakes cereal

2 tablespoons butter, melted



Preheat oven to 375 degrees

Heat olive oil in a large skillet over medium heat

Add chicken and sauté until lightly browned, 7-9 minutes, remove from pan and set aside

Stir carrots, celery, onion, and salt into hot skillet

Cover the skillet, and cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes

Stir Cajun seasoning into vegetables

Sprinkle flour over vegetable mixture in the skillet; cook and stir about 1 minute

Gradually stir orange juice and broth into vegetable mixture; bring to a boil

Stir chicken and peas, into broth mixture; remove from heat

Stir in buttermilk, and then pour mixture into a baking dish

Top with corn flakes and melted butter

Bake for 8-10 minutes until corn flakes are golden and casserole is bubbling

Let rest 5 minutes before serving

Pan-Fried Honey-Sesame Chicken

Pan-Fried Honey-Sesame Chicken

Serves 4

1/2 cup water

1/3 cup chicken broth

1/4 cup ketchup

1/4 cup low-sodium soy sauce

1/4 cup honey

2 cloves garlic, crushed

1 tablespoon rice vinegar

2 teaspoons Sriracha sauce

2 teaspoons sesame oil

1 teaspoon grated fresh ginger root

1/4 teaspoon crushed red pepper flakes, or to taste

2 tablespoons vegetable oil

4 boneless chicken breast, cut into bite-size pieces

3 tablespoons water

2 tablespoons cornstarch

Combine water, chicken broth, ketchup, soy sauce, honey, garlic, rice vinegar, Sriracha, sesame oil, ginger root, and red pepper flakes for sauce in a medium bowl

Heat vegetable oil in a wok or large skillet over medium-high heat

Add chicken, and stir-fry chicken, 2 to 3 minutes. Transfer chicken to a plate

Reduce heat to medium and add the sauce to the wok

Whisk together water and cornstarch in a small bowl and add to the sauce, stirring constantly until the sauce starts to thicken, 3 to 5 minutes

Add chicken back to the wok, stir, and cook until reheated, about 2 minutes

Enjoy with a side of broccoli and rice

Honey Garlic Chicken Stir Fry

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Honey Garlic Chicken Stir Fry

 

1 tablespoon + 1 teaspoon vegetable oil divided use

1 cup thinly sliced peeled carrots

2 cups broccoli florets

1 lb boneless skinless chicken breast, cut into 1 inch pieces

4 cloves garlic minced

1/4 cup low sodium chicken broth or water

1/4 cup soy sauce

3 tablespoons honey

2 teaspoons cornstarch

salt and pepper to taste

 

Heat 1 teaspoon of oil in a large pan over medium heat

Add the broccoli and carrots and cook for approximately 4 minutes or until vegetables are tender

Remove the vegetables from the pan; place them on a plate and cover

Wipe the pan clean with a paper towel and turn the heat to high

Add the remaining tablespoon of oil

Season the chicken pieces with salt and pepper and sauté for 3-4 minutes on each side until golden brown and cooked through

Add the garlic to the pan and cook for 30 seconds

Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through

In a bowl whisk together the chicken broth, honey and soy sauce

In a small bowl mix the cornstarch with a tablespoon of cold water

Pour the soy sauce mixture over the chicken and vegetables; cook for 30 seconds

Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken

Serve immediately, with rice

Cheesy Broccoli-Stuffed Chicken Breasts

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Cheesy Broccoli-Stuffed Chicken Breasts

 

1 1/2 cups finely chopped broccoli

1/2 cup shredded cheese

1/2 cup cooked white rice

1/4 cup chopped onion

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon garlic powder

1 teaspoon all purpose seasoning

4 skinless, boneless chicken breasts

1 tablespoon poultry seasoning

 

Preheat the oven to 375 degrees

Coat an 8-inch square casserole dish with cooking spray

Combine broccoli, cheese, rice, and onion in a medium bowl

Add salt, pepper, garlic powder, and seasoning; mix well

Cut a deep pocket into each chicken breast with a sharp knife

Stuff each chicken breast with broccoli-cheese mixture, place in the prepared casserole

Sprinkle with poultry seasoning

Cover casserole with aluminum foil

Place in the preheated oven and bake for 25 minutes

Remove foil and cook until chicken is no longer pink in the center and the juices run clear, about 10 more minutes

An instant-read thermometer inserted into the center should read at least 165 degrees

 

We enjoyed ours with a side of mashed potatoes and gravy

Chicken Lettuce Wraps

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Chicken Lettuce Wraps

Serves 4

 

Chicken Mixture:

1 ½ pounds skinless, boneless chicken breast, coarsely chopped

1 (8 ounce) can water chestnuts, drained and minced

1/2 cup diced shiitake mushroom caps or carrots

1/2 cup minced yellow onion

1/3 cup chopped green onion

1 tablespoon soy sauce

1 tablespoon freshly grated ginger

2 teaspoons brown sugar

 

Glaze:

1/4 cup chicken stock

1/4 cup rice wine vinegar

4 cloves garlic, minced

1 tablespoon each ketchup and soy sauce

2 teaspoons sesame oil

1 1/2 tablespoons brown sugar

1/2 teaspoon each red pepper flakes and dry mustard

2 tablespoons vegetable oil

1 1/2 tablespoons each chopped fresh cilantro, basil, and green onion, or to taste

16 leaves iceberg lettuce, or as needed

 

Cornstarch to thicken sauce

Sweet Chili Sauce as dipping

Shredded Radishes as topping

 

 

Stir chicken, water chestnuts, mushrooms or carrots, yellow onion, green onion, soy sauce, ginger, and brown sugar together in a bowl

Pat mixture down, cover the bowl with plastic wrap, and refrigerate about 2 hours

 

Whisk chicken stock, rice wine vinegar, garlic, ketchup, soy sauce, sesame oil, brown sugar, red pepper flakes, and dry mustard together in a bowl until glaze is well-mixed

Heat vegetable oil in a heavy nonstick skillet over medium-high heat

Cook and stir chicken mixture in hot oil until chicken no longer looks raw, about 2 minutes

 

Pour 1/2 of the glaze mixture into chicken mixture

Cook and stir over medium-high heat until chicken begins to caramelize and brown, 8 to 12 minutes

 

Reduce heat to medium-low

Pour remaining glaze into chicken mixture

Cook until heated through and slightly reduced, about 3 minutes more

 

Stir in cilantro, basil, and green onion

Transfer chicken mixture to a bowl and serve with lettuce leaves to wrap.

 

Serve with peanut pasta

Chicken Alfredo Garlic Bread

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Chicken Alfredo Garlic Bread

Serves 4-6

 

Alfredo Sauce

2 tablespoons butter

3 garlic cloves, minced

1/2 cup half and half, regular or fat free

1 cup grated Parmesan cheese

Parsley flakes, salt and pepper to taste

 

Garlic Bread

1 loaf bakery style Italian bread

1/2 cup (1 stick) butter, room temperature

3 teaspoons garlic powder

1/2 teaspoon parsley flakes

1 1/2 cups cooked chicken, shredded

2 cups cooked broccoli florets

2-3 cups shredded mozzarella cheese

 

 

Directions for Alfredo Sauce

Melt butter in a medium saucepan over medium heat

Add garlic and cook for about one minute

Gradually stir in half and half, warm through

Gradually stir in Parmesan cheese and stir until creamy and sauce thickens

Remove from heat

Season with salt, pepper and parsley flakes

Mix chicken with Alfredo sauce

 

Directions for Garlic Bread

Preheat oven to 375 degrees

Line a large baking sheet with aluminum foil and set aside

Slice Italian bread lengthwise

In a medium bowl mix butter, garlic powder and parsley flakes until blended

Generously spread over bread

Spread Alfredo sauce mixture evenly over Italian bread

Top with broccoli then sprinkle with cheese

Bake for 15-18 minutes until cheese is melted

Cut into desired slices and serve

 

 

Chicken Crescent Casserole

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Chicken Crescent Casserole

Serves 4

 

1 cup cooked shredded chicken

1 tube crescent rolls

1 can cream of (whatever) soup

1/2 cup milk

Garlic and Onion powder, Adobo, Salt and Pepper to taste

1/2 cup corn, cooked or frozen

1 cup broccoli, cooked or frozen

Shredded cheese

 

Preheat oven to 350 degrees

Spray a 2 quart glass baking dish with cooking spray

Separate dough into triangles

Lay out crescent, you may need to pat it out to make it a bit wider

Spoon chicken and a bit of shredded cheese onto each crescent roll triangle

Starting at widest end, roll up chicken and cheese

Place wrapped chicken in prepared baking dish

Repeat with remaining crescents, cheese and chicken

Bake in preheated oven for 10 minutes

While they bake, mix soup with milk and heat until hot

Stir in garlic and onion powder, adobo, salt and pepper

After the first 10 minutes of baking, pour hot soup mixture into baking dish

Spread evenly round crescent rolls

Add corn and broccoli evenly throughout dish

Top with shredded cheese

Bake another 15-20 minutes or until dough is light golden brown

Remove from oven and enjoy with a side of your favorite rice or pasta

 

* Before placing back in the oven for the final baking, you can top casserole with bread crumbs, crushed crackers, potato chips or corn flakes

Slow Cooker Asian Chicken Tacos with Broccoli Slaw

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Slow Cooker Asian Chicken Tacos with Broccoli Slaw

Makes 6-8 tacos depending on size

 

Chicken Taco Meat:

1 teaspoon olive oil

1/4 cup packed brown sugar

4 tablespoons soy sauce

1 tablespoon grated fresh ginger

1 tablespoon onion powder

2 teaspoons sesame oil

1 pinch red pepper flakes, or to taste

18 ounces boneless skinless chicken breast, sliced

1 tablespoon minced garlic

1/2 teaspoon sea salt

 

Broccoli Slaw:

1/4 tablespoon chopped fresh ginger

2 teaspoons soy sauce

1 1/2 teaspoons olive oil

1 teaspoon rice vinegar

1 teaspoon cider vinegar

1 teaspoon honey

1/2 lime, zested

1 1/8 cups broccoli coleslaw mix

1/4 cup chopped fresh cilantro

1 green onion, chopped

 

 

Bang Bang Sauce:

1/8 cup sour cream

1/8 cup mayonnaise

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon Chile-garlic sauce (such as Sriracha)

1/2 lime, juiced

Flour tortillas

 

Set a slow cooker to High and add olive oil

Add brown sugar, soy sauce, ginger, onion powder, sesame oil, and red pepper flakes into slow cooker and mix together

Place chicken and garlic into the slow cooker, sprinkle with sea salt, and stir

Turn the slow cooker to Low and cook until chicken is no longer pink, about 4 hours

Whisk ginger, soy sauce, oil, rice vinegar, cider vinegar, honey, and lime zest for slaw in a large mixing bowl

Add broccoli slaw mix, cilantro, and green onion

Toss to combine and chill in the refrigerator until serving

Place sour cream, mayonnaise, garlic powder, onion powder, Sriracha, and lime juice into a small mixing bowl and whisk together

Place taco filling evenly on tortillas, top with broccoli slaw, and drizzle with sauce

Enjoy!

 

Easy Hand-Held Chicken Pot Pies

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Easy Hand-Held Chicken Pot Pies

Makes 16 Pies

 

1 (10 ounce) package frozen mixed vegetables

1 tablespoon butter

1 onion, diced

2 (12.5 fl oz) cans diced chicken, drained

1 (10.75 ounce) can condensed cream of chicken soup

Salt and pepper to taste

2 (16 ounce) cans refrigerated biscuit dough

 

Preheat the oven to 350 degrees

Spray a baking sheet with cooking spray

Heat vegetables according to package directions

Melt butter in a skillet over medium heat

Add onion and cook until soft, about 3 minutes

Add mixed vegetables, diced chicken, condensed soup, salt, and pepper

Cook and stir until filling is heated through, about 3 to 5 minutes

 

Open biscuits and flatten each circle out with your fingertips

Place a portion of filling on one half of a circle and fold the other half over

Press edges with a fork to seal closed

Place mini pie carefully onto the prepared baking sheet

Repeat with remaining biscuits and filling

Bake in the preheated oven until the outsides are golden, 20 to 25 minutes