charisstoma

STIR-FRIED CHICKEN WITH SNAP PEAS AND BASIL
https://www.177milkstreet.com/recipes/stir-fried-chicken-with-snap-peas-and-basil

To prepare the chicken, cut each breast lengthwise into ½-inch strips, then cut the strips crosswise into 1-inch pieces. Using both chopped basil (mixed with the cooked chicken) and whole basil leaves (stirred in at the end) provided the full herbal flavor and fragrance we were looking for. Serve with steamed white or brown jasmine rice.

4 servings
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SENEGALESE BRAISED CHICKEN WITH ONIONS AND LIME (CHICKEN YASSA)
https://www.177milkstreet.com/recipes/senegalese-braised-chicken-with-onions-and-lime-yassa-ginaar

With just a few ingredients, yassa ginaar delivers multiple layers of flavor—savory yet sweet with lightly caramelized onions, citrusy with lime zest and juice, meaty from the deeply browned chicken, and spicy from the heat of a habañero chili. Our version is based on a recipe in “Yolele!” by Pierre Thiam, who marinates then sears the chicken, then uses the marinade as a base for the flavorful sauce. Bouillon concentrate adds to the savoriness of the dish; our preferred brand is Better than Bouillon. Serve with steamed rice.

4 servings
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Green Chile Chicken Soup Recipe
https://newmexiconomad.com/green-chile-chicken-soup/

Servings: 4

Ingredients

6 Tablespoons butter
1/2 cup flour

Melt the butter, stirring in the flour until smooth. Stir regularly to create a roux. Your roux is ready once it begins to tan and smells nutty.

Add remaining ingredients.

3 cups chicken broth
1/2 cup milk
1/2 cup half & half
1 cup of green chile (or peppers of some sort) to taste *sub salsa verde?
1 cup chicken (more if you like a lot of chicken) *cooked and shredded
Salt & Pepper to taste

Stir until smooth over medium heat for about 1/2 hour and serve.

Garlic Brown Sugar Chicken
http://tasteerecipe.com/2016/09/26/chicken-dish-4-ingredients-chicken-knew-brown-sugar-garlic-wow/2/

Ingredients

4 boneless skinless chicken breasts
4 garlic cloves, minced
4 tablespoons brown sugar
3 teaspoons olive oil
salt and pepper, to taste

Directions

1. Preheat oven to 450°F and lightly grease a casserole dish.

2. In small pan, sauté garlic with the oil until tender. Remove from heat and stir in brown sugar.

3. Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.

4. Add salt and pepper to taste.

5. Bake uncovered for 20-30 minutes.

Quick Tip: As a side with this, roasted cauliflower and buttery breadcrumbs compliments it well!

Option Try a little bit more olive oil to make it more of a sauce instead of a paste.
Try adding some onion powder.

Slow cooker chicken teriyaki
http://cooktopcove.com/2017/09/07/slow-cooker-chicken-teriyaki-recipe/?src=article_link&et=fbad&eid=51888&pid=51888&k=lgrt1dus00036

Ingredients

3 pounds boneless skinless chicken breasts, chopped
3/4 cup low-sodium soy sauce
3/4 cup brown sugar
1/3 cup rice vinegar
2 garlic cloves, minced
3/4 teaspoon ground ginger
4 teaspoons cornstarch
1/4 cup warm water
1/4 cup green onion, finely chopped

Directions

1. Place chopped chicken in bottom of 4-quart slow cooker.
2. Wisk together soy sauce, sugar, vinegar, garlic and ginger. Pour over chicken.
3. Cover and cook on low 4-5 hours.
4. Remove chicken. While slow cooker is still warm (or left on the warm setting if your has one), mix cornstarch with warm water until smooth. Slowly add into sauce in the slow cooker to thicken, mixing as you add.
5. Return chicken to slow cooker and stir to coat in sauce.


Pineapple Teriyaki Chicken

Stir together:
cornstarch
water

Add then stir:
garlic
ginger
soy sauce
rice wine vinegar
brown sugar
honey
mirin*

Add and stir:
cubed chicken breasts
sliced onion
sliced green peppers
pineapple chunks

Cook on high 3 hours
Serve over rice.




*a type of rice wine similar to sake, but with a lower alcohol content and higher sugar content. You can sub in a dry sherry or a sweet marsala wine. Dry white wine or rice vinegar will also do, though you'll need to counteract the sourness with about a 1/2 teaspoon of sugar for every tablespoon you use. https://www.bonappetit.com/story/what-is-mirin-how-to-substitute

http://d3w3p12ml16evy.cloudfront.net/et/b/w/m/8/bwm8/500_8836.mp4

Homemade Teriyaki Sauce
https://www.bonappetit.com/story/homemade-teriyaki-sauce

Making teriyaki is a simple process of reduction. Mix 2 parts sake, 1 part mirin, and 1 part soy in a sauce pan, and turn the stove to medium heat. You have to reduce teriyaki more than you think; the goal of reduction is to remove water from the mixture to concentrate the sugar, salt, and umami present in all of those ingredients. We want our teriyaki to be seriously syrupy and thick. Once it starts to noticeably reduce, turn the heat down, since sugar will burn pretty easily at this point. You know what they say: Better safe than burning your teriyaki (aka sorry).

Teriyaki is a very simple Japanese condiment that usually consists of just three ingredients: Sake (rice wine), mirin (sweet, low-alcohol rice wine), and soy sauce (the salty, fermented soy bean-based condiment you know and love).

All these ingredients are very shelf stable, versatile ingredients, so they’re great investments. (Okay, well, sake should technically be refrigerated after opening, but if you're using it for sauce and not for sipping you can get away with keeping it on the shelf.)

Once you make teriyaki sauce, you can keep it for weeks in the fridge.

Chicken with Rosemary Butter Sauce

https://www.yummly.com/#recipe/Chicken-with-Rosemary-Butter-Sauce-2115825
210 calories, fat 35%DV 23g, protein 2%DV 1g

This delicious dish can be made in about 20 minutes and only dirties one pot! And a sauce made with butter and cream–how could you possibly go wrong there?
This chicken is nice enough for company, but easy enough for a weeknight meal. My kind of dinner!
I recommend a side of rice, potatoes or pasta to go with the creamy rosemary and butter pan gravy.
In fact, it’s not a bad idea to double the sauce so you have some to spoon over your chosen side dish.
Add some grilled or steamed veggies (we like green beans!) and you’ve got a fabulous meal in almost no time.

Sauteed chicken breasts smothered in a creamy rosemary butter sauce. Ready in 20 minutes or less!

Ingredients
4 boneless skinless chicken breast halves
4 tablespoons butter, divided
1/2 cup chicken broth
1/2 cup heavy whipping cream
1 tablespoon minced fresh rosemary

Instructions
In a large skillet over medium heat, cook chicken in 1 tablespoon butter 4-5 minutes on each side until golden brown and cooked through. Remove to a plate and keep warm.
Add chicken broth to pan and stir to loosen any browned bits from the bottom of the pan. Add the cream and bring the sauce to a simmer. Continue to cook and stir until slightly thickened, 3-5 minutes.
Stir in the minced rosemary and the remaining butter until butter is melted. Return chicken to pan for an additional 2-3 minutes. Spoon sauce over top just before serving.

CrockPot Chicken Teriyaki

http://www.ayearofslowcooking.com/2008/04/crockpot-chicken-teriyaki-recipe.html

2 pounds chicken pieces
Frozen wings and drumettes.
If you don't want to mess around with bones, use chicken thighs.
Chicken breast just really doesn't have enough fat in it to hold up nicely in the slow cooker unless you decide to shred it completely.



Sauce:
if you have bottled teriyaki sauce, use about 3/4 of a cup, and then 2 tablespoons water in place of sauce.

OR

1/2 cup soy sauce (La Choy is gluten free, and so is Tamari Wheat Free)
3 tablepoons brown sugar
1 tablespoon cooking or regular sherry (I think tequila would work, too)
3 cloves smashed and chopped garlic

Directions

--plop your chicken in the crockpot
--cover it up with the sauce

cook on low for 6-8 hours, or on high for 4-5.

If you are using frozen pieces, it will take longer than if you are using thawed or fresh chicken.
Different pieces of chicken also have different density, and that will also effect cooking time. If you are going to be out of the house, cook on low.

You can always switch it to high later.

Serve over cooked rice.

http://easyrecipesly.com/sweet-hawaiian-crockpot-chicken-recipe/

Sweet & Sour Hawaiian Crockpot Chicken

Serves: 4

Ingredients :


2 lb. (.9kg) chicken tenderloin chunks
1 cup pineapple juice
1/2 cup brown sugar
1/3 cup soy sauce

Veggies (optional) - carrots, green peppers, red peppers, onion, pineapple chunks



Directions :
Preparation:5min › Cook:8hours › Ready in:8 hours 5min

Combine all together, cook on low in Crock-pot 6-8 hours…that’s it! Done!



~~~~~



http://www.foodnetwork.com/recipes/sweet-and-sour-chicken-recipe-1957986

Sweet and Sour Chicken
Ingredients

2 tablespoons vegetable oil
2 boneless chicken breasts, sliced into strips
Salt and pepper
1/2 cup chopped red pepper
4 teaspoons cornstarch, mixed with 4 teaspoons water
1 cup canned pineapple chunks, drained with 1/2 cup reserved juice
3 tablespoons light brown sugar
3 tablespoons rice wine vinegar
1/4 cup chicken stock
1/2 cup chopped green pepper
Cooked rice, for serving

Directions

In a large non-stick skillet, heat oil over medium high heat.

Season chicken strips and add to pan.

Brown chicken and remove to plate.

Add red and green peppers and cook for 1 minute.

Stir in pineapple chunks, juice, sugar, vinegar and chicken stock and bring to a simmer.

Simmer until sauce begins to reduce.

Stir in cornstarch mixture and bring liquid to a simmer.

Stir in chicken strips and cook for 5 minutes.

Serve over rice.

Recipe Courtesy of Food Network Kitchens

http://urbanretrorecipes.com/grandma-miller-made-every-family-reunion/2/

Homemade Chicken and Dumplings – It’s Easy. Really.

Ingredients

3 cups cooked chicken
6-8 cups chicken broth
carrots - diced
onions - sliced
celery - diced
Potatoes?
Herbs

2 cups flour
2 Tbs. butter
½ tsp. baking powder
salt to taste (I just shake some in)
about a cup of milk, maybe a bit less

Directions

In a bowl, combine the flour, baking powder and salt.

Cut the butter into the dry ingredients with a fork or pastry blender.

Stir in the milk, mixing with a fork until the dough forms a ball.

Heavily flour a work surface. You’ll need a rolling pin and something to cut the dumplings with. I like to use a pizza cutter. I also like to use a small spatula to lift the dumplings off the cutting surface.

Roll the dough out thin with a heavily floured rolling pin.

Dip your cutter in flour and cut the dumplings in squares about 2″x 2″. It’s okay for them not to be exact. Just eye ball it.

Use the floured spatula to put them on a heavily floured plate.

Just keep flouring between the layers of dumplings.

To cook them, bring the broth to a boil.

Drop the dumplings in one at a time, stirring while you add them. The extra flour on them will help thicken the broth.

Cook them for about 15-20 minutes or until they not doughy tasting.

Add the cooked chicken to the pot and you’re done!

Quick Tip: If dumplings are going to be cooked later in the day, layer on a cookie sheet with wax paper between and lots of flour. You can also freeze them like this and then transfer them to a ziplock bag.

Chicken Salad

http://tasteerecipe.com/2015/09/26/its-an-easy-classic-southern-recipe/2/

This chicken salad is great by itself, but if you like, you can serve it over lettuce to make more of a “true” salad, between toasted slices of bread for a great sandwich, or even along with some tortilla chips or slices of toasted baguette as a great, meaty dip. Enjoy!

Ingredients

4 cups of cooked chicken (usually boiled) / or tuna

1 cup celery, minced

½ cup mayonnaise

¼ cup Vlasic sweet pickle relish / or dill

1 teaspoon mustard (I used Grey Poupon Dijon, for a softer flavor.)

1 Best boiled egg, chopped fine.

½ cup onion, minced

¼ teaspoon Morton salt

¼ teaspoon black pepper

1 teaspoon sugar, optional



Instructions:

Chop the chicken and place in a medium size mixing bowl.

Wash celery stalks under cool water, chop very fine. Add to mixing bowl.

Add the chopped onions and sweet pickle relish, then add mayonnaise. You can also add a little sugar if desired.

Add salt and pepper to taste and mix in the mustard. Add the chopped boiled egg.

Stir mixture until well combined, cover and refrigerate for at least one hour prior to serving.