Archive for Poultry

Kung Pao Chicken

Source: Classic Comfort Foods by Clean Eating Magazine.

Absolutely loved this recipe. So tasty and easy to make!

Serves: 4
Hands-on Time: 20 mins
Total Time: 20 mins

INGREDIENTS
12 oz boneless, skinless chicken breast, cut into 1-inch cubes
1/4 C raw unsalted peanuts
2 green onions, thinly sliced, plus additional for garnish
2 tsp rice vinegar
2 C cooked brown rice*
1 Tbsp olive oil
1/4 tsp red pepper flakes
2 Tbsp low-sodium soy sauce
1 clove garlic, minced
1 tsp fresh grated ginger
*I only had Jasmine Rice, so I used it, but cooked it in vegetable broth.

INSTRUCTIONS
In a wok or large skillet, heat oil on medium-high. Add pepper flakes, chicken and peanuts and cook for 5 minutes, stirring frequently.
Stir in 1/4 C water, soy sauce, garlic, ginger, onions and vinegar. Bring to a simmer and cook for 3 minutes or until chicken is no longer pink inside. Serve with or over top of rice, dividing evenly and garnishing with additional onion.
Dig in!

Nutritional Information
Servings: (1 C chicken and 1/2 C rice)
Calories 299
Total Fat 10 g
Saturated Fat 2 g
Monounsaturated Fat 5.5 g
Carbs 26 g
Dietary Fiber 3 g
Sugars 1 g
Protein 25 g
Sodium 258 mg
Cholesterol 49 mg

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Spicy Chicken Shawarma

Source: Cooking Light, April 2010

I loved this recipe. It was super easy to make and took no time at all.  I skipped the “sauce part” (step 2 in directions) because I had hummus on hand. I also added tatziki  (recipe @ bottom of link) and feta cheese to the pitas.

I also found another Chicken Shawarma recipe from Cooking Light, July 2008. I may give it a try later.

I would suggest doubling the spices.

YIELD: 4 servings (serving size: 2 stuffed pita halves)
PREP TIME: 20 MINUTES

INGREDIENTS
2 tablespoons finely chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1/8 teaspoon ground coriander
5 tablespoons plain low-fat Greek-style yogurt, divided
2 tablespoons fresh lemon juice, divided
3 garlic cloves, minced and divided
1 pound skinless, boneless chicken breast halves, thinly sliced
2 tablespoons extra-virgin olive oil
1 tablespoon tahini
4 (6-inch) pitas, halved
1/2 cup chopped cucumber
1/2 cup chopped plum tomato
1/4 cup prechopped red onion

DIRECTIONS
Combine first 6 ingredients in a large bowl; stir in 1 tablespoon yogurt, 1 tablespoon juice, and 2 garlic cloves. Add chicken; toss to coat. Heat oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 6 minutes or until browned and done, stirring frequently.

I used humus and skipped the following step.
While chicken cooks, combine remaining 1/4 cup yogurt, remaining 1 tablespoon lemon juice, remaining 1 garlic clove, and tahini, stirring well.

Spread 1 1/2 teaspoons tahini mixture inside each pita half; divide chicken evenly among pita halves. Fill each pita half with 1 tablespoon cucumber, 1 tablespoon tomato, and 1 1/2 teaspoons onion.

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Quinoa-Stuffed Chicken Breasts

Source: Quinoa 365: The Everyday Superfood by Patricia Green and Carolyn Hemming

A lightly seasoned chicken breast is wrapped around a savory quinoa filling with melted feta cheese. Perfect with a small spinach salad.

INGREDIENTS
1/2 cup water
1/4 cup quinoa
3/4 cup crumbled goat cheese (I used Feta)
2 Tbsp chopped black olives
3 Tbsp diced red bell pepper
1 green onion, thinly sliced
1/4 tsp ground black pepper
3 tsp dried oregano, divided
1 large egg
4 large boneless, skinless chicken breasts
2 Tbsp extra virgin olive oil **
2 Tbsp fresh lemon juice **
1/4 tsp salt **
**I doubled as this is the drizzle.

DIRECTIONS
Preheat the oven to 400F.

Bring quinoa and water to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn off heat and leave the covered saucepan on the burner for an additional 6 minutes. Remove the lid and fluff with fork.

In a small bowl, combine the quinoa, goat (feta) cheese, olives, red pepper, green onion, black pepper and 2 tsp of the oregano. Add the egg and blend well. Spoon the mixture onto the center of each chicken breast, roll up and secure with a toothpick. Place the rolled chicken breasts in a 9 by 13 casserole dish.

In a separate small bowl, combine the olive oil, lemon juice, salt and remaining oregano. Drizzle mixture over the chicken.

Bake on center rack for 20 minutes, (it took 30 for me). Remove from the oven and let the chicken stand for 3 to 4 minutes before serving.

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Easy Slow Cooker Chicken Curry

Source: Canadian Living – The Slow Cooker Collection by Elizabeth Baird

As always I ended up doubling the sauce. I loved how easy this was to make!

Makes 6 servings in a 4.5 – 6 quart slow cooker.

INGREDIENTS
1 Tbsp vegetable oil
12 chicken thighs, skinned
4 cups thinly sliced onions
1/2 cup orange juice*
1/2 cup sodium-reduced chicken stock*
2 Tbsp mild curry paste*
3 cloves garlic, minced*
1 Tbsp grated gingerroot*
3 Tbsp all-purpose flour*
* doubled
Topping:
2/3 cup thinly sliced red onions
1/2 tsp salt
2 Tbsp lime juice or lemon juice
3/4 cup plain yogurt
2 Tbsp chopped fresh coriander

DIRECTIONS
In Dutch oven, heat oil over medium-high heat; brown chicken. Transfer to slow cooker. Drain fat from pan.

Fry onions, stirring occasionally, until almost softened, about 10 minutes; scrape over chicken.

Whisk together orange juice, stock, curry paste, garlic and ginger; pour into slow cooker. Cover and cook on low for 4 to 6 hours or until juices run clear when chicken is pierced.

Scrape onions off chicken. With slotted spoon, transfer chicken to platter; cover and keep warm. Whisk flour with 1/4 cup (50 mL) water; whisk into slow cooker. Cover and cook on high until thickened, about 15 minutes. Pour over chicken.

Topping: Meanwhile, sprinkle onion with salt ; let stand for 15 minutes. Rinse in cold water; pat dry. In small bowl, toss onion with lime juice. Top each serving with yogurt then red onion. Sprinkle with coriander.

Variations
Small Batch Indian-Spiced Chicken:
Use 10-cup (2.5 L) slow cooker. Halve recipe; cook for 4 hours or until juices run clear when chicken is pierced. Makes 2 to 4 servings.
Stove-Top Indian-Spiced Chicken: Brown onions as directed; transfer to bowl. Brown chicken; top with onions. Add stock mixture; cover and simmer until chicken is no longer pink inside, about 45 minutes.

Transfer chicken to platter; keep warm. Reduce flour to 1 tbsp and whisk with 2 tbsp water; whisk into pan and bring to boil. Reduce heat and simmer until thickened, about 2 minutes. Pour over chicken. Prepare topping as directed.

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Slow Cooker Sweet & Sour Chicken

Source: Canadian Living – The Slow Cooker Collection by Elizabeth Baird

Makes 4 servings in a 4.5 – 6 quart slow cooker

Loved this recipe and as Canadian Living says –

This family-friendly chicken needs lots of rice to soak up its tangy orange sauce. With youngsters, this recipe will feed six.

INGREDIENTS
2 green onions
1 each sweet red and green pepper
3 carrots, thinly sliced
3 cloves garlic, sliced
8 chicken thighs
1/2 tsp each salt and pepper
1 Tbsp vegetable oil
1 cup orange juice
1/2 cup each liquid honey and soy sauce
3 Tbsp tomato paste
3 Tbsp cornstarch

DIRECTIONS
Chop white parts of onions; place in slow cooker. Thinly slice green parts; set aside.

Seed, core and cut red and green peppers into 1/2 inch pieces. Add red pepper to slow cooker; set green pepper aside.  Add carrots and garlic to slow cooker.

Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium-high; brown chicken, in batches if necessary. Transfer to slow cooker.

Drain fat from skillet.  Add orange juice; bring to a boil, scraping up brown bits from bottom of skillet. Whisk in honey, soy sauce and tomato paste; scrape into slow cooker. Stir to combine.

Cover; cook low until juices run clear when chicken is pierced, about 4 hours. Skim off fat. Move chicken and pepper to 1 side of slow cooker.

Whisk cornstarch with 1/4 cup water; stir into liquid in slow cooker.  Stir in green pepper.

Cover and cook on high until thickened and green pepper is tender-crisp, about 15 minutes.

**Make-ahead: let cook for 30 minutes. Refrigerate, uncovered, in airtight containers until cold. Cover and refrigerate for up to 1 day.

Sprinkle with reserved onions.

Nutritional Info
Per serving (without skin): about –
cal 516
pro 27 g
total fat 19 g
sat. fat 5 g
carb 63 g
fibre 4 g
chol 93 mg
sodium 2470 mg

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Firecracker Chicken Stir-Fry

Source: Kraft Foods

Another hit from Kraft Foods!  I didn’t have water chestnuts so I substituted in yellow squash. I’ll post the recipe as Kraft does.

I also liked using the leftover Asian Toasted Sesame Dressing from the Rush-hour Pork Stir- fry I made a couple months ago.

prep time – 10 min
total time – 20 min
makes – 4 servings, 1-1/2 cups each

INGREDIENTS
1 Tbsp. Oil
1 lb.  Boneless skinless chicken breasts, cut into strips
3 cloves Garlic, minced
1   Red pepper, cut into strips
1 cup Snow peas
1 can  (8 oz.) sliced water chestnuts, drained (subbed in yellow squash)
1/3 cup KRAFT Light Asian Toasted Sesame Dressing
1/4 tsp.  Crushed red pepper
2 cups hot cooked long-grain white rice

DIRECTIONS

HEAT oil in large nonstick skillet on medium-high heat. Add chicken and garlic; cook and stir 4 min. or until chicken is evenly browned.

ADD pepper strips and snow peas; cook 2 to 3 min. or until peppers are crisp-tender and chicken is done. Add water chestnuts, dressing and crushed pepper; cook 2 min. or until heated through.

SERVE over rice.

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Rice Balls

Source: Deceptively Delicious by Jessica Seinfeld

NOTE we made patties instead of balls. 🙂

I got together with a friend the other night to make some snacks/meals for our toddlers.  We liked all that was in this recipe and gave it a go.

If doing this recipe, I suggest doubling or tripling recipe as it is cumbersome. These are very kid friendly and freezer friendly.

My husband and I both enjoyed two of these patties with a side salad. Although they were good, I think next time I’dd some spices and jazz them up.

Vegetarian edition: omit chicken

Makes ~ 30 small patties when doubled (Jessica says 40 rice balls)

INGREDIENTS
1 cup cooked brown rice (I cooked mine in vegetable broth)
2 tsp olive oil
1/4 lb chicken cutlets, rinsed and dried
1 1/4 tsp salt
1/8 tsp pepper
1/2 cup sweet potato puree
1/4 cup shredded reduced-fat Cheddar cheese
1/4 cup lowfat buttermilk
1 large egg, slightly beaten
1/2 cup spinach or broccoli or butternut squash puree (I chose broccoli)
1 1/2 cups whole wheat cracker crumbs or breadcrumbs (I chose breadcrumbs)

DIRECTIONS
Coat a large nonstick skillet with cooking spray and set it over medium-high heat. When the pan is hot, add 1 tsp oil. Sprinkle the chicken with 1/4 tsp salt and the pepper, and cook until no longer pink in the center, 4-5 minutes per side.

Cut the chicken into chunks and place them in a food processor or blender. Add the sweet potato puree, cheese, 1 tsp salt, and the buttermilk, and blend until smooth. Transfer the mixture to a large bowl and stir in the cooked rice. Roll the mixture into 1″ balls and place them on a sheet of waxed paper or aluminum foil.

In a shallow bowl, beat the egg and vegetable puree with a fork. Put the crumbs in a another bowl (we used a plate). One at a time, dip the rice balls in the egg mixture, then roll them in the crumbs to make an even coating.

Coat a large nonstick skillet with cooking spray and set it over medium-high heat. When the pan is hot, add the remaining 2 tsp oil. Add the rice balls and cook 5-7 minutes, turning occasionally and spraying with the cooking spray, until browned and crisp all over.

Serve warm.**

**we cooled them on a cookie sheet and froze them.

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