Whenever I'm looking for a really delicious chicken recipe, I make a marinade with honey. Fill a large plastic freezer bag with two tablespoons of honey, four tablespoons of soy sauce, a half teaspoon fresh grated ginger, a half teaspoon fresh minced garlic (about one clove) and a sprinkle of cayenne pepper to give it an extra kick. Mix your marinade together and put the boneless skinless chicken breasts into the bag.
If you want a salt free version, simply swap cider vinegar for the soy sauce, or use low sodium soy sauce. I let it sit in the fridge for about an hour before I throw it on the grill. I like to do this with a George Foreman grill, though you could cook it in the oven if you wish, I just find that the smoky flavor from the grill really works with this marinade.
The secret to this recipe for Chinese Chicken is Rum. Many Chinese restaurants use a similar recipe for both Chicken and Shrimp.
Yum! Take skinless, boneless chicken breasts, assume 1 large breast per person. Clean, dry and slice into 1/4 inch wide pieces, set aside. Take a selection of vegetables that you enjoy for stir fry. I prefer traditional vegetables such as carrot, broccoli, water chestnut, bamboo, snap peas or snow pea pods.
The vegetables could be cut beforehand, frozen or prepared fresh (e.g. broccoli, carrot) or tinned (like water chestnut, bamboo). I generally cut them into identical bits. Sap any tinned vegetables well before placing in the mix fry. The amusing part of the process appears now. You would require some garlic and fine quality peanut oil, if you are not sensitive to nuts
If you prefer, a good quality canola oil similar to Mazola canola oil may be substituted. A wok is recommended for cooking this recipe but is not necessary. Instead of a wok you may use any skillet you have on hand, whether it be a non-stick or basic frying pan. Before applying anything else, season the chicken with salt, pepper, garlic powder and a touch of paprika. Dredge the seasoned strips through flour. Remove the excess flour by lightly shaking the strips.
Heat up 2 tablespoons of oil in your pan and then add the chicken strips. Keep an eye on them - you want to brown all sides evenly and lightly, and this does not take long! Once you've done that, use a slotted spoon to lift the chicken out of the pan and into a paper-lined bowl. Set that aside for a while. Then saute 3 cloves of finely chopped garlic in your pan, being careful not to burn it.
As soon as the garlic is sauteed, add your vegetables and saute them. Do not allow them to get too well done but any firm vegetables like the broccoli or carrot should be fork-soft. At this point, add back your chicken strips and lower the heat. Now comes the fun part. Add 2-3 tablespoons each of soy sauce, garlic infused rice wine vinegar and some fresh shredded ginger root (about 1 inch peeled and chopped finely).
You should add about 3-4 tablespoons of warmed water as well, cover, simmer for about 5 minutes; stir frequently to avoid burning. Season with salt and pepper to taste. Just prior to serving, add about 1/4 cup of the best rum you have, but do not use a flavored rum. Stir frequently to avoid a flare.
One of the best and easiest ways to cook chicken is in a crockpot. There are hundreds of different recipes for chicken using a crockpot. You can use any, or all, parts of the chicken. You can even use a whole chicken. The best part of cooking with a crockpot is that you put your ingredients in, cover, and come back hours later. Just add salad, maybe some rice or potato, and dinner is ready!
Add about 14 ounces of chicken broth or chicken stock. A good brand is Swansons chicken broth, it has lower sodium levels. Cook the chicken on a low setting for about 8 hours. At this point you can also add any vegetables you like to the recipe such as carrots, potatoes and celery. You know the chicken is done when it falls off the bone.
Serve with buttered noodles, rice or mashed potatoes. The chicken will be very juicy and soft. You can also purchase a packet of brown gravy and make to serve over the chicken for added taste and texture.
If you want a salt free version, simply swap cider vinegar for the soy sauce, or use low sodium soy sauce. I let it sit in the fridge for about an hour before I throw it on the grill. I like to do this with a George Foreman grill, though you could cook it in the oven if you wish, I just find that the smoky flavor from the grill really works with this marinade.
The secret to this recipe for Chinese Chicken is Rum. Many Chinese restaurants use a similar recipe for both Chicken and Shrimp.
Yum! Take skinless, boneless chicken breasts, assume 1 large breast per person. Clean, dry and slice into 1/4 inch wide pieces, set aside. Take a selection of vegetables that you enjoy for stir fry. I prefer traditional vegetables such as carrot, broccoli, water chestnut, bamboo, snap peas or snow pea pods.
The vegetables could be cut beforehand, frozen or prepared fresh (e.g. broccoli, carrot) or tinned (like water chestnut, bamboo). I generally cut them into identical bits. Sap any tinned vegetables well before placing in the mix fry. The amusing part of the process appears now. You would require some garlic and fine quality peanut oil, if you are not sensitive to nuts
If you prefer, a good quality canola oil similar to Mazola canola oil may be substituted. A wok is recommended for cooking this recipe but is not necessary. Instead of a wok you may use any skillet you have on hand, whether it be a non-stick or basic frying pan. Before applying anything else, season the chicken with salt, pepper, garlic powder and a touch of paprika. Dredge the seasoned strips through flour. Remove the excess flour by lightly shaking the strips.
Heat up 2 tablespoons of oil in your pan and then add the chicken strips. Keep an eye on them - you want to brown all sides evenly and lightly, and this does not take long! Once you've done that, use a slotted spoon to lift the chicken out of the pan and into a paper-lined bowl. Set that aside for a while. Then saute 3 cloves of finely chopped garlic in your pan, being careful not to burn it.
As soon as the garlic is sauteed, add your vegetables and saute them. Do not allow them to get too well done but any firm vegetables like the broccoli or carrot should be fork-soft. At this point, add back your chicken strips and lower the heat. Now comes the fun part. Add 2-3 tablespoons each of soy sauce, garlic infused rice wine vinegar and some fresh shredded ginger root (about 1 inch peeled and chopped finely).
You should add about 3-4 tablespoons of warmed water as well, cover, simmer for about 5 minutes; stir frequently to avoid burning. Season with salt and pepper to taste. Just prior to serving, add about 1/4 cup of the best rum you have, but do not use a flavored rum. Stir frequently to avoid a flare.
One of the best and easiest ways to cook chicken is in a crockpot. There are hundreds of different recipes for chicken using a crockpot. You can use any, or all, parts of the chicken. You can even use a whole chicken. The best part of cooking with a crockpot is that you put your ingredients in, cover, and come back hours later. Just add salad, maybe some rice or potato, and dinner is ready!
Add about 14 ounces of chicken broth or chicken stock. A good brand is Swansons chicken broth, it has lower sodium levels. Cook the chicken on a low setting for about 8 hours. At this point you can also add any vegetables you like to the recipe such as carrots, potatoes and celery. You know the chicken is done when it falls off the bone.
Serve with buttered noodles, rice or mashed potatoes. The chicken will be very juicy and soft. You can also purchase a packet of brown gravy and make to serve over the chicken for added taste and texture.
About the Author:
Want to read all the latest infos and articles on chicken recipes you'll go crazy when you see my secret resources on home-made chicken recipes and subscribe to my free newsletter.
No comments:
Post a Comment