Easy 15-Minute Sweet and Sour Chicken

SAUCE
3/4 cup granulated sugar
1/2 cup apple cider vinegar
1/4 cup ketchup
2 tablespoons low-sodium soy sauce
1 tablespoon sesame oil
1 tablespoon light brown sugar, packed
3 cloves garlic, pressed or finely minced
2 tablespoons cold water
1 tablespoon cornstarch

CHICKEN
2 large chicken breasts, cut into 1-inch pieces
3 tablespoons cornstarch
salt and pepper, to taste
3 to 4 tablespoons olive oil, plus more if necessary
2 green onions, sliced into thin rounds, optional for garnishing
1 tablespoon sesame seeds, optional for garnishing

MAKE THE SAUCE

To a medium saucepan, add all ingredients except water and cornstarch, whisk to combine, and bring to a boil over medium-high heat.

To a small bowl, add the water, cornstarch, and stir to combine.

Add the water and cornstarch mixture to saucepan, reduce heat to low, and allow sauce to simmer for about 5 minutes while you make the chicken; whisk intermittently.

MAKE THE CHICKEN 

To a large ziptop bag, add the chicken, cornstarch, salt and pepper to taste, seal, and shake to coat chicken evenly.

To a large skillet, add 3 to 4 tablespoons olive oil, chicken, and cook over medium-high heat for about 5 to 7 minutes, or until chicken has cooked through. Stir and flip intermittently to ensure even cooking. If skillet seems dry while cooking, add an additional tablespoon or two of oil as necessary.

After chicken has cooked though, reduce heat to low, add the sauce, stir to coat evenly, and allow it to simmer for a minute or two.

Optionally garnish with green onions, sesame seeds, and serve immediately.

Recipe and Image from Averiecooks.com

Huli Huli Chicken

1 cup brown sugar

3/4 cup ketchup

3/4 cup soy sauce

1/3 cup pineapple juice

3 tablespoons apple cider vinegar

1 tablespoon fresh minced or grated ginger

1 tablespoon minced garlic

5–6 pounds boneless skinless chicken thighs*

*This amount feeds a crowd. Half the recipe for 2-3 lbs chicken

Whisk together all ingredients except the chicken. If desired, trim the excess fat off the chicken thighs. Place the chicken in a large Ziploc bag. Pour the marinade over the chicken, seal, and refrigerate for 6-8 hours.

When ready to grill, preheat the grill to medium-high heat. Reduce the heat, lightly oil the grate (or use grill mats), and then place the chicken on the hot grill and close the lid. Cook 5 minutes and then flip. Cook another 4 minutes or until an instant read thermometer is 165 F. Serve immediately.

Recipe and image from ourbestbites.com

Instant Pot Shredded Chicken

1 cup chicken broth
4-5 chicken breasts, fresh or frozen*
salt and pepper to taste
additional seasonings if desired (seasoning salt, garlic powder, etc.)

Place broth in instant pot. Season chicken breasts as desired. Cut breasts in half or thirds to ensure even cooking. Arrange in instant pot. Close lid, set to seal. Cook on high pressure for 10 minutes. (*Cook for 12 minutes if using frozen chicken.) Allow pressure to release naturally for 10 more minutes, then manually release. Remove chicken to a plate and shred with 2 forks. Place back in pot to absorb a little of the liquid.

Ready to use or freeze as desired.

Grilled Chile Lime Chicken with Strawberry Avocado Salsa

CHILI-LIME MARINADE:

 2 tablespoons lime juice (from 1-2 limes)

 1 tablespoon olive oil

 1 tablespoon honey

 1 large garlic clove, minced

 1 teaspoon chili powder

 1/2 teaspoon salt

 4 boneless, skinless chicken breasts (see note)

STRAWBERRY AVOCADO SALSA:

 6-8 ounces strawberries, hulled and diced

 1/2 avocado, pitted, peeled and diced

 2 green onions, chopped

 1-2 tablespoons chopped fresh cilantro

 1 tablespoon lime juice (about 1 lime)

 1/4 teaspoon chili powder

 1/4 teaspoon ground cumin

 Salt and pepper, to taste

INSTRUCTIONS

For the marinade, whisk together the lime juice, olive oil, honey, garlic, chili powder and salt. Place the chicken in a gallon-size ziploc bag or shallow dish and pour in the marinade. Turn the chicken to coat in the mixture. Refrigerate for 4-8 hours, turning once or twice.

Preheat a grill to medium heat and cook the chicken 6-7 minutes per side, more or less depending on the thickness of the chicken (until an instant-read thermometer registers 165 degrees F at the thickest part of the chicken). Remove the chicken from the grill and tent with foil for 5 minutes or so while whipping up the salsa.

For the salsa, toss all the ingredients together in a bowl; don't forget the salt and pepper. Serve with the warm grilled chicken.

NOTES

Chicken: many times, if the boneless, skinless chicken breasts I have on hand are really thick, I cut them in half (like a hamburger bun) to create two thinner chicken cutlets. This helps the chicken get more punch from the marinade as well help stretch your budget/chicken. For this recipe, I've used four average-sized boneless skinless chicken breasts without cutting them and I've also used two large chicken breasts, cut them in half like I described above, for four chicken pieces. Make sense?

Marinade: this recipe doesn't make a ton of marinade but it's enough to get a light coating over the chicken (turning it once or twice during marinading time helps). Definitely double the marinade ingredients if using more chicken.

Salsa: the salsa does best made right before serving.

Recipe from Mel's Kitchen Cafe

Hawaiian Haystacks

2 boneless, skinless chicken breasts, cut into bite-size chunks (or leftover cooked chicken, cubed)
3 tablespoons butter
½ onion (about ½ cup), finely chopped
3 cloves garlic; finely minced
1 teaspoon salt
½ teaspoon pepper
¼ cup flour
2 cups chicken broth
1 cup milk

cooked rice
toppings

In a large skillet melt the butter over medium heat and add the onion and raw chicken (if using leftover cooked chicken, don’t add it to the skillet now, you’ll add it later). Saute the onion and chicken, if using, until the onions are soft and translucent and the chicken is cooked through, about 5 to 6 minutes. Add the garlic and cook for about one minute, stirring, until fragrant.

Sprinkle the flour over the onions and chicken and stir to combine. Cook over medium heat for one minute – this helps get rid of the starchy, flour taste. Slowly whisk in the milk and chicken broth. Cook, stirring constantly with a whisk, and bring the sauce to a simmer over medium to medium-high heat. Add the salt and pepper. If you are using leftover cooked chicken, add it now. Continue simmering, stirring the sauce frequently, until the sauce has thickened, about 5-8 minutes.

Serve the chicken sauce over rice with your toppings of choice, such as chow mein noodles, shredded cheese, pineapple tidbits, carrots, celery, green onions, coconut, tomatoes, etc.

from Mel's Kitchen Cafe

Stovetop Meat and Veggies in Sauce METHOD

This is a METHOD for a quick, healthy, and delicious stovetop meal. By method, I mean it is easy to customize and change it up! Choose your desired meat, then slice up your choice of vegetables, add a sauce, and you're on your way.

1. Start with your choice of meat: chicken, pork, beef, fish. You can use frozen chicken tenderloins, they defrost and cook through quickly. Avoid using overly-thick cuts of meat. Season both sides of meat with salt and pepper (or play around with other seasonings like lemon-pepper, fajita seasoning, etc). If desired you can add breading to your meat by dipping in egg then bread crumbs or just flour.

2. Slice up your vegetables: onions, mushrooms, green/red peppers, asparagus, carrots, green beans, zucchini, broccoli, etc, etc. Choose as many or as few veggies as you like.

3. Choose a liquid for your sauce: chicken, beef, or vegetable broth, soy sauce, balsamic vinegar, etc. Pour 1/3 to 2/3 cup liquid into a glass measuring cup or bowl (use less liquid for a smaller pan, more for a bigger pan).

4. Choose an add-in for your sauce for a boost of flavor: minced/pressed garlic, grated ginger, minced onion, herbs, lemon zest, etc. Stir your add-in's into the prepared liquid. You can dress up your sauce as much as you like. (Ideas: Use this teriyaki marinade as a sauce. Add some maple syrup and garlic to balsamic vinegar. Chicken broth, garlic, and lemon zest would pair well with fish or chicken.) 

5. In a saute pan, heat a tablespoon or two of olive oil over medium heat. Once heated, add the meat. Place the vegetables over the meat, then pour the liquid over the meat and veggies. Sprinkle with a little salt and fresh ground pepper. Cover and cook until the meat is done on one side (the time will depend on the type and thickness of the meat, but anywhere from 5-10 minutes or so). Uncover and turn the meat. Continue cooking uncovered until the meat is cooked through (time and internal temperature will depend on the meat).

6. Remove the meat to a serving dish to rest. Continue cooking the vegetables in the liquid until the liquid has reduced at least by half and you have a nice sauce. Pour the vegetables and sauce over your meat and serve! 

You could easily serve this over cooked brown or white rice, but it's delicious on its own as well. Add a nice green salad and you have a complete meal!

Crock Pot Santa Fe Chicken

24 oz (1 1/2 lbs) chicken breasts
14 oz can of diced tomatoes
4 oz can diced green chilies
15 oz can black beans, rinsed and drained
8 oz frozen corn
1/4 c. chopped fresh cilantro
1 1/2 cups chicken broth
3 green onions (or regular onion)
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1/4 tsp cayenne pepper
1/2 to 1 tsp salt, to taste

Combine chicken broth, beans, corn, tomatoes, cilantro, green onions, and seasonings in a crock pot. Season chicken breasts with salt and lay on top. Cook on low for 10 hours or high for 6 hours. A half hour before serving, remove chicken and shred, then return to crock pot and stir in. Taste and adjust salt. Keep warm 20-30 minutes to let chicken absorb flavors. Serve: In burritos or tacos, over salad, or over rice (my favorite). Top with your favorite toppings (though it's good even without): Cheese, sour cream, salsa, green onions, tortilla chips, etc.

Instant Pot: Reduce broth to 1 cup. Cook high pressure for 25 minutes, quick or natural release.

recipe via Skinnytaste.com

Herb Roasted Chicken Thighs

I do not love the pressure of cooking an entire turkey. It's a lot of work and it intimidates me. Plus, pulling the insides out of a raw turkey makes me gag. So for Christmas dinner I scaled it back and made this simple chicken.

4 Tbs butter, softened
2 Tbs. olive oil
4-5 cloves garlic, minced or pressed
1-2 tsp. lemon zest (lemon pepper works if you forgot to buy a lemon, ask me how I know!)
1 Tbs. minced fresh rosemary
1 Tbs. minced fresh sage
1 Tbs. minced fresh thyme leaves (pronounced "time" not "thime," ahem, Dicie!)
1/2 tsp. black pepper
1 tsp salt
1 large package skin-on bone-in chicken thighs (about 5 lbs?)

Preheat the oven to 375°. For the herb rub, combine all the ingredients. Gently separate the skin from the chicken without removing it. Spread some of the herb mixture under the skin (a rubber spatula works well) and on top of the skin. Place a wire rack over a foil-lined cookie sheet. Lightly spray the rack with cooking spray. Arrange the chicken thighs skin-side up on the wire rack. Bake for 45-50 minutes or until a meat thermometer in the thickest part of the thigh registers 165°. Let stand for 10 minutes. Drippings are great for gravy-making!

Recipe adapted from Our Best Bites (their instructions are for herb-roasted turkey breast)

Sweet and Sour Chicken

This recipe is a little time consuming. It takes a good 1/2 hour or more to prep the chicken and get it in the oven, then it has to bake for an hour. But that hour of baking time gives you plenty of time to make rice or chow mein. The final result is DELICIOUS, so it's well worth the time!

Chicken:
3-4 boneless, skinless chicken breasts (about 2 pounds)
Salt and pepper
1 cup cornstarch
2 large eggs, beaten
1/4 cup canola or vegetable oil

Sauce:
1 1/2 cup granulated sugar
1/2 cup ketchup
1 cup apple cider vinegar
2 tablespoons soy sauce
2 teaspoons garlic salt

Preheat the oven to 325 degrees. Cut the chicken breasts into 1-inch pieces. Season with salt and pepper. Place the cornstarch in a gallon-sized ziploc bag. Put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken*.

Whisk the eggs together in a shallow pie plate. Heat the oil in a large skillet over medium heat until very hot and rippling. Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet.

Cook for 20-30 seconds on each side until the crust is golden but the chicken is not all the way cooked through (this is where it's really important to have a hot skillet/oil). Place the chicken pieces in a single layer in a 9 x 13 baking dish and repeat with the remaining chicken pieces.

Mix the sauce ingredients together in a medium bowl. Pour half of the sauce over the chicken. Bake for one hour, turning the chicken once or twice while cooking to coat evenly with sauce. Pour the remaining sauce in a small saucepan and cook the sauce on the stovetop at a simmer for 8-10 minutes until it reduces and thickens. Serve extra sauce on the side of the chicken. Serve chicken over rice or pair it with chow mein.

recipe slightly adapted from melskitchencafe.com 

*My kids saw the plateful of cornstarch-covered raw chicken and totally thought it was Turkish Delight! I literally stopped them from eating it just in time!

 vs.

Is It Raw Chicken or Turkish Delight?

Chicken Lettuce Wraps

1 tablespoon olive oil
1 pound ground chicken or turkey
2 cloves garlic, minced
1 onion, diced
1/4 cup hoisin sauce
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoons freshly grated ginger
1 teaspoon Sriracha, or more, to taste
1 (8-ounce) can whole water chestnuts, drained and diced
2 green onions, thinly sliced
Kosher salt and freshly ground black pepper, to taste
1 head ice berg or butter lettuce

Heat olive oil in a saucepan over medium high heat. Add ground meat and cook until browned; drain excess fat. Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste. To serve, spoon several tablespoons of the mixture into the center of a lettuce leaf, taco-style.

*Tip for separating lettuce leaves without tearing: Remove stem by first hitting it firmly against the counter top. It should break and come loose easily. Hold the head of lettuce upside-down under cold running water. Separate each leaf by running water under it and gently pulling it away with your fingers.

adapted from damndelicious.net

Un-Fried Chicken

Dicie wanted fried chicken for her birthday dinner! I have never fried chicken in my life, and after looking at a few recipes realized there was no way I was going to actually deep-fry-in-a-vat-of-hot-oil anything. So I did a quick search for un-fried chicken and decided to try this one. BAM! Amazing. This is a definite keeper, wouldn't change a thing (although next time I'll try for a more crispy crust).

8-10 boneless skinless chicken thighs (1 1/2 - 2 lbs)
2 tsp salt
1/2 tsp garlic powder
1/2 tsp black pepper
1/4 cup buttermilk
1/2 tsp hot sauce
2 egg whites
zest and juice of 1 lemon
1 1/4 cups cornflake crumbs

Preheat the oven to 375. Spray a large baking sheet with cooking spray.

Combine salt, garlic powder, and pepper. Sprinkle over the chicken. Combine the buttermilk, hot sauce, egg whites and lemon zest and juice in a large bowl and toss the chicken to coat.

Pour the cornflake crumbs into another large bowl. Dip the chicken into the crumbs, pressing to adhere, and then place onto the baking sheet and into the oven. Bake 45 min. For crispier chicken, turn chicken half-way through baking, or bake chicken on a wire rack on the baking sheet.

Recipe from Pauladeen.com

Last Minute Chicken & Gravy

Quick and very easy. I use chicken tenders because the portions are perfect and they thaw and cook quickly! You can sub fresh chopped onion and garlic for the powders if you like, but the point is for this to be a quick last minute meal!

8-10 chicken tenders (or 4-5 chicken breasts), thawed

4 Tbs. butter

2 tsp garlic powder

1 tsp seasoning salt

1 tsp onion powder

1/4 c. flour

1 can chicken broth

Combine garlic powder, seasoning salt, and onion powder. Coat chicken with spice mixture. In a large skillet, over medium heat, melt butter then add chicken to pan. Cover and saute chicken on both sides until cooked through. Remove chicken and set aside. Whisk in flour to form a roux, cook and stir over medium heat for several minutes, browning lightly. Whisk in chicken broth and stir until the gravy thickens. Return the chicken to the pan, remove from heat, and serve.

Mexican Chicken and Rice Bake

2 chicken breasts (or 6 chicken tenders) cooked and shredded
4 cups cooked brown rice (don't forget the salt)
1 cup frozen corn
1 15 oz can black beans, drained and rinsed
1 cup plain greek yogurt or sour cream
1 4 oz can diced green chilis
1/2 to 1 cup chunky salsa
1 Tbs taco seasoning
1 cup shredded cheese (cheddar, mexican blend, etc)
cilantro for garnish (optional)

Preaheat oven to 350. In a large bowl combine all ingredients except cilantro. Transfer to a 9x13 baking dish (or 2 8x8's, freeze one for later!) and bake for 20-25 min. or until heated through. Garnish with cilantro if desired.

Chicken and Wild Rice Casserole

1 c. wild rice (I use a wild rice blend that I found at Walmart)
2 c. chicken broth
2 c. diced, cooked chicken (about 5 chicken tenders)
1/2 an onion (chopped)
2 carrots (small diced)
2 stalks celery (small diced)
2 Tbs butter
2 Tbs flour
salt & pepper
1 c. chicken broth
1 c. shredded cheddar cheese

Cook rice in chicken broth as directed on the package (or throw it in your rice cooker). This takes approx 45 min. Cook and dice chicken. Saute vegetables until tender. Prepare cheese sauce (I use the microwave!) by melting butter, then whisking in flour, salt, pepper, and chicken broth. Heat until thickened, then add cheese, stirring until melted. Combine rice, chicken, vegetables, and cheese sauce in an 8x8 baking dish. Top with a little more cheese. Bake at 350 until hot and bubbly, about 20 min.

Chicken Enchilada Bake

I've been looking for a new recipe for chicken enchiladas. I was never a real fan of the old stand-by with cream-of-chicken and green chiles. After trying a few recipes, I finally landed on this one. I love it! It's quick, easy, tasty of course, and just a little spicy. Here's my new go-to recipe for chicken enchiladas:

5 cups chicken, cooked and shredded (about 4 large chicken breasts)
1 (10 oz) can Rotel diced tomatoes with cilantro and lime
1 (10 oz) can enchilada sauce
1 c. salsa
2 tsp. taco seasoning
8 oz. cream cheese (softened)
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can corn, drained
6 10-in flour tortillas, cut into 2" pieces
shredded cheese (cheddar or mexican blend)

Spray a 9x13 pan (or 2-8x8's, freeze one for later!). Preheat the oven to 375. Combine the first 6 ingredients. In a separate bowl, combine the black beans and corn. Layer 1/3 of the cut up tortillas in the pan, followed by the chicken mixture, black beans and corn, and topped with a light layer of shredded cheese. Repeat the layers. Finish with a final layer of tortilla pieces topped with cheese. Bake for 25-30 minutes or until cheese is melted.

*I prefer the casserole method, but these could also be made in traditional enchilada style. Fill whole tortillas with chicken mixture, beans, corn, and cheese. Place in your pan, top with more cheese, and bake.

adapted from dashingdish.com

Creamy Chicken and Wild Rice Soup (100th Recipe!)

4 cups chicken broth
2 cups water
½ cup diced carrots
½ cup diced celery
½ onion, minced
1 clove garlic, pressed/minced
2 cooked, boneless chicken breast halves, shredded
1 (4.5 oz.) pkg quick cooking long grain and wild rice with seasoning packet (aka Rice-a-Roni, just trust me)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup all-purpose flour
1/2 cup butter
2 cups milk

In a large pot, combine broth, water, and vegetables. Bring to a boil, then reduce heat and cover, cooking until vegetables are soft. Add chicken and rice, reserving seasoning packet. Cover and turn heat to low.

In a small bowl, combine salt, pepper and flour. Set aside. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons to form a roux. Whisk in milk, a little at a time, until fully incorporated and smooth. Cook until thickened, about 5 minutes.

Stir cream mixture into broth and rice. Cook over medium heat until rice is tender, 5 to 10 minutes.

Chicken Cobb Pasta Salad

½ -¾ lb cooked bow tie pasta
2 cups cooked chicken cut into bite sized pieces (sauté the chicken)
10 oz. bacon, fried and crumbled
4 oz. grated cheese
Black olives
Lettuce and spinach leaves. About 4 big handfuls.

Dressing:
1 tsp Dijon Mustard
¼ cup red wine vinegar
1 cup olive oil
1 tsp honey or sugar
1 clove garlic
Salt and freshly ground pepper

Make the dressing and let it sit for at least ½ hour. Cook, drain and rinse the pasta so it will not be hot when you put in on top of the lettuce. Put the bacon, chicken, olives and cheese on top and toss with dressing. You will likely not need all the dressing so go lightly. This salad makes a light yet filling main dish! Serves 8-10.

Hawaiian Haystacks

3 cups cooked rice
1 can cream of chicken
¾ can water
1 small can chicken (or cooked chicken, chopped up)
chow mein noodles
cheddar cheese
toppings: pineapple tidbits, carrots, celery, green onions, coconut, tomatoes, etc.

Combine chicken, soup, and water and heat through to make gravy. To assemble “haystacks” layer rice, chow mein noodles, gravy, cheddar cheese, then add desired toppings.

Chicken Broccoli Casserole

3 c. cooked rice
3 chicken breasts, cooked and cubed
1 bunch of broccoli, cut up and steamed
1 can cream of chicken soup
1 8 oz. pkg. cream cheese, softened
¾ c. milk
crushed corn flakes

Combine cream of chicken, cream cheese, and milk. In a 9x13 pan layer rice, chicken, broccoli, and sauce. Mix a little to distribute sauce. Top with corn flakes. Bake at 350° for 30 min. Freezes well.

Chicken Pot Pie

1 pie crust (ready-made or homemade)
2-3 small potatoes, diced
1 onion, chopped
1 Tbs oil
6 Tbs butter
6 Tbs flour
3 c. chicken broth
1/4-1/2 tsp. Worcestershire sauce
1 12oz bag frozen mixed vegetables (I like a mix of peas, carrots, corn, and green beans)
2 cooked chicken breasts, seasoned and shredded
salt and pepper to taste

Par-boil potatoes by boiling in water for 4-5 minutes until they're almost cooked through. Set aside. In a large skillet, heat oil on medium heat then saute onion until translucent. Remove onion from the pan and set aside.

Over medium heat, melt butter in the pan, then whisk in flour until smooth. Continue whisking until the roux browns and is caramel colored. Slowly whisk in chicken broth and continue to stir until mixture thickens. Add a little Worcestershire sauce, salt, and fresh ground pepper to taste.

Add the onion, potatoes, chicken, and frozen vegetables to the gravy and stir to combine. Add more salt and pepper until seasoned well.

Prepare a deep, 9" pie pan by placing 1 pie crust in the bottom. Pour chicken and vegetable mixture in to pan. Top with the other pie crust and pinch edges to seal. Cut the center of the pie crust to allow steam to escape. Bake at 400° for 40-45 minutes, or until crust is golden brown.


SIMPLIFIED RECIPE, from my friend, Tonya Meacham
1 pie crust (ready-made or homemade)
2 cans potato soup
1/2 cup milk
1 small bag frozen mixed vegetables
2 cooked chicken breasts, cut up
salt & pepper

Place ready made pie crust on bottom of pie plate. Mix together cooked chicken, soup, milk, and vegetables. Salt and pepper to taste. Add to crust and cover with the other crust. Bake 375° for 1 hour.