Chinese Recipe : One Dish Braised Chicken Rice

Enjoy here Chinese Recipe : One Dish Braised Chicken Rice...

Ingredients:

•     1 kg (2.2 pounds) chicken meat (chicken thighs are good)

   
    Marinade:

•     1 tablespoon Asian sesame oil
•     2 tablespoons black (dark) soy sauce
•     1 tablespoon oyster sauce
•     1 teaspoon Worcestershire sauce

   
    Other:

•     2 cups rice, rinsed if needed
•     3 cups water
•     1 tablespoon vegetable or peanut oil for stir-frying
•     10 Chinese dried mushrooms, soaked until softened, stalks removed, caps cut in half or crimini mushrooms
•     1 teaspoon salt
•     1 tablespoon black (dark) soy sauce

Preparation:

1. Cut the chicken into bite-sized (1 1/2 - 2inch) pieces. Combine the chopped chicken with the marinade. Marinate for 2 hours in the refrigerator.

2. Combine the rice and water in the rice cooker. Cook the rice in the usual way.

3. Heat the oil in the pan. Stir-fry the ginger and garlic until fragrant.

4. Add the marinated chicken and the mushrooms. Cook for 5 - 8 minutes, stirring the chicken and mushrooms together, and adding water if the mixture begins to dry out.

5. When the rice starts to boil, stir in the salt and black (dark) soy sauce to taste. Cover and continue cooking.

6. Once the rice is cooked, place the chicken mixture on top of the rice in the rice cooker. Cover, and let the rice stand for 15 minutes. (If desired, you can add scallions at this point for extra flavor).

7. Fluff up the rice, season with salt and pepper if desired, and serve.

Thai Food Recipe: Thai Green Curry Chicken

Thai green curry is one of the most famous curry recipes in the world.The key to good green curry is in not only using the right ingredients, but knowing when to add them. Because this curry is made the same as in Thailand (on your stovetop), I recommend using only smaller pieces or cuts of chicken, allowing for faster cooking and the freshest possible taste.

Ingredients:

    GREEN CURRY PASTE:

•     4 small green Thai chilies, OR substitute 1 to 2 jalapeno peppers
•     1/4 cup shallot OR purple onion, diced
•     4 cloves garlic, minced
•     1 thumb-size piece galangal OR ginger, grated
•     1 stalk fresh minced lemongrass OR 3 Tbsp. frozen or bottled prepared lemongrass
•     1/2 tsp. ground coriander
•     1/2 tsp. ground cumin
•     3/4 to 1 tsp. shrimp paste
•     1 (loose) cup fresh coriander/cilantro leaves and stems, chopped
•     1/2 tsp. ground white pepper (can be purchased at some supermarkets, OR at Asian food stores)
•     3 Tbsp. fish sauce
•     1 tsp. brown sugar
•     2 Tbsp. lime juice

   
CURRY INGREDIENTS:

•     1 to 1.5 lbs. (about 0.7 kg) boneless chicken thigh or breast, cut into chunks
•     1 can coconut milk
•     4 kaffir lime leaves (can be purchased frozen at most Asian food stores), OR substitute 1 tsp. grated lime zest
•     1 red bell pepper, seeded and cut into chunks
•     1 zucchini, sliced lengthwise several times, then cut into chunks
•     Generous handful fresh basil
•     2 Tbsp. coconut oil or other vegetable oil

Preparation:

    1. Place all the "green curry paste" ingredients together in a food processor, and process to a paste. If necessary, add a few Tbsp. of the coconut milk to help blend ingredients. Set aside.

    2. Prepare the lime leaves by tearing the leaf away from either side of the stem. Discard the central stem. Then, using scissors, cut leaves into thin strips. Set aside.

    3. Warm a wok or large frying pan over medium-high heat. Add the oil and swirl around, then add the green curry paste.

    4. Stir-fry briefly to release the fragrance (30 seconds to 1 minute), then add 3/4 of the coconut milk, reserving 2-3 Tbsp. per serving portion for later.

    5. Add the chicken, stirring to incorporate. When the curry sauce comes to a boil, reduce heat to medium or medium-low, until you get a nice simmer.

    6. Cover and allow to simmer 3-5 more minutes, or until chicken is cooked through. Stir occasionally.

    7. Add the red bell pepper and zucchini, plus the strips of lime leaf (or lime zest), stirring well to incorporate. Simmer another 2-3 minutes, or until vegetables are softened but still firm and colorful.

    8. Do a taste-test for salt, adding 1-2 Tbsp. fish sauce if not salty enough. If you'd prefer a sweeter curry, add a little more sugar. If too salty, add a squeeze of lime or lemon juice. If too spicy, add more coconut milk. Note that this curry should be a balance of salty, spicy, sweet and sour, plus bitter (the bitter is found in the fresh basil garnish).

    9. Serve this curry in bowls with Thai jasmine rice on the side, allowing guests to add their own. Top each portion with fresh basil, then drizzle over 2-3 Tbsp. coconut milk.

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Thai Chicken Recipe : Easy Thai Chicken Curry

A simple Easy Thai red chicken curry recipe for you to cook a great meal for family or friends.This curry chicken recipe is a classic yellow curry made with chicken pieces and chunks of potato plus a hint of tomato. Enjoy this easy thai chicken curry recipe...

Ingredients:

•     1 lb chicken breast or thigh, chopped into small chunks, OR whole chicken pieces
•     2-3 potatoes, chopped into chunks
•     1-2 medium tomatoes, chopped into chunks
•     1/4 cup fresh coriander
•     2 Tbsp. Thai curry powder , OR 3 Tbsp. Madras curry powder or regular curry powder
•     1 bay leaf
•     optional: 1 cinnamon stick
•     1/2 to 1 tsp. chili flakes or cayenne pepper, to taste
•     2 shallots OR 1/2 cup purple onion, diced
•     4-5 cloves garlic, minced
•     1 thumb-size piece galangal OR ginger, grated
•     1/2 cup chicken stock
•     1+1/2 Tbsp. ketchup OR sweet tomato puree
•     1 can coconut milk
•     3 Tbsp. fish sauce
•     optional: 1/2 tsp. sugar
•     2-3 Tbsp. vegetable oil

Preparation:

    1. Place a wok or large frying pan over medium-high heat. Add curry powder, bay leaf, cinnamon stick (if using) and chili/cayenne. "Dry fry" these spices 1-2 minutes, until they are lightly toasted and fragrant.

    2. Add 2 Tbsp. oil, plus the shallots, garlic, and galangal or ginger. Also add a few Tbsp. of the chicken stock, just enough to keep ingredient frying nicely. Stir-fry 1 minute, then add chicken and potatoes, stir-frying 1 minute to coat with the spices.

    3. Add remaining stock plus ketchup/tomato puree, stirring well to combine.

    4. Add coconut milk, fish sauce, sugar and cinnamon stick (if using). Bring to a boil, then cover and reduce to simmer for 30 minutes or until cooked. Add tomatoes during the last 10 to 15 minutes of cooking (not before, or they will keep potatoes from cooking).

    5. When chicken is cooked to tender, taste-test the sauce for saltiness/flavor, adding more fish sauce as needed until desired flavor level is achieved. Also add more cayenne or fresh-cut chilies if you prefer it spicier. If too spicy, add more coconut milk or a little plain yogurt/sour cream. Add a little more sugar if too sour for your taste.

    6. Sprinkle over the fresh coriander, serve with plenty of Thai jasmine rice.

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Chicken Recipe : Chicken Lettuce Wraps

Here's another great way to use one of those rotisserie chickens sold at the deli in your favorite grocery. Lettuce wraps are like egg rolls without all the extra fat and calories.

Ingredients :

•     1 teriyaki-flavored rotisserie chicken
•     1/4 cup red pepper, diced small
•     1/4 cup water chestnuts, diced small
•     1/4 cup bamboo shoots, diced small*
•     2 tablespoons thinly sliced green onion
•     2 tablespoons soy sauce
•     1 tablespoon sesame oil
•     1 teaspoon minced fresh ginger
•     2 cloves garlic - minced
•     8-12 lettuce leaves, depending on size

Directions :

   1. Remove meat only from rotisserie chicken and dice small. This should give you about 2 cups of diced
      chicken.

   2. Heat the oil in a large skillet on medium-high heat. Add chicken and remaining ingredients.

   3. Cook until heated through -- about 5 minutes.

    4.Serve with lettuce leaves for wrapping.

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Creamy Chicken and Rotini Primavera recipe

Chicken and Rotini Primavera. A hearty warm dinner ready in just 30 minutes! This tasty chicken and pasta dish makes a delicious meal.You can use any combination of meat and vegetables you want. Enjoy the recipe ...

Ingredients :

•     1/2 pound dry rotini
•     2 Tablespoons vegetable oil
•     1 pound boneless skinless chicken breast - cubed
•     1 pound frozen vegetable mix - thawed
•     4 ounces Neufchatel cheese (reduced fat cream cheese)
•     1/2 cup lite Italian dressing
•     1/2 cup 2% fat milk

Directions :

       1.  Cook rotini per package directions to desired doneness. Drain well and keep warm.

        2. Heat oil in a heavy skillet over medium-high heat. Add chicken cubes and cook until  
            no longer pink.

       3. Combine cream cheese, dressing and milk and whisk until smooth.

        4. Add thawed frozen vegetables to chicken along with sauce mixture. Stir well and heat 
            through -  about 5 minutes. Serve.

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Easy Chicken Lo Mein Recipe

Enjoy here some easy dinner recipe.. Under 30 minutes is optimum, especially if you work outside the home or have kids in various extracurricular activities.Try this easy chicken recipe the next time you're in a bind to get dinner on the table quickly.

Ingredients :

•     1 tablespoon oil-sesame or peanut oil
•     1 lb boneless skinless chicken breast, cut into thin slices
•     1 clove garlic, minced
•     2 tablespoons soy sauce or teriyaki sauce
•     2 teaspoons freshly grated ginger or 1 teaspoon powder
•     1 3-ounce package chicken flavor ramen noodle soup
•     1 1-lb bag frozen mixed oriental vegetables
•     1/4 cup water

Directions :
    1. Heat oil in a large skillet over medium-high heat until hot. Add chicken and cook, 
        stirring frequently, until no longer pink.

    2. Add vegetables and lid. Cook until vegetables are cooked through, about 5 minutes.

    3. In the meantime, cook the noodles (without the flavoring packet) according to package   
        directions. Drain.

    4. Add soy sauce, garlic, ginger and seasoning packet to water. Mix well. Pour over 
        chicken and vegetables, add noodles and toss to mix. 

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Easy Chicken Recipe : Chicken Potpies

Ingredients :

•     1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
•     Cooking spray
•     1/8 teaspoon salt
•     2 tablespoons all-purpose flour
•     1 teaspoon dried rubbed sage
•     1/4 teaspoon salt
•     1/4 teaspoon black pepper
•     8 ounces chicken breast tenders, cut into bite-sized pieces
•     1 1/4 cups water
•     1 1/2 cups frozen mixed vegetables
•     1 cup mushrooms, quartered
•     1 (10 1/2-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup

Preparation :

•    Preheat oven to 425°.
•    Cut 3 (4-inch) circles out of dough; discard remaining dough. Place dough circles on a baking sheet coated with cooking spray. Lightly coat dough with cooking spray; sprinkle evenly with 1/8 teaspoon salt. Pierce top of dough with a fork. Bake dough at 425° for 8 minutes or until golden.
•     Combine flour, sage, 1/4 teaspoon salt, and pepper in a zip-top plastic bag; add chicken. Seal bag, and toss to coat. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken mixture; cook 5 minutes, browning on all sides. Stir in water, scraping pan to loosen browned bits. Stir in vegetables, mushrooms, and soup; bring to a boil. Reduce heat, and cook 10 minutes. Spoon 1 cup chicken mixture into each of 3 (1-cup) ramekins or bowls; top each serving with 1 piecrust.

Easy Chicken Recipe : Easy Bistro Chicken

This Italian-inspired chicken dish is a one-pot meal your family is sure to love. Serve over hot cooked macaroni or cavatappi pasta. Lets enjoy the recipe...

Ingredients :

•     2 tablespoons olive oil, divided
•     4 (6-ounce) chicken breast halves, skinned
•     4 chicken thighs (about 1 pound), skinned
•     4 chicken drumsticks (about1 pound), skinned
•     2 cups chopped onion
•     4 garlic cloves, minced
•     1 cup chopped celery
•     1/2 cup chopped fresh basil
•     1/2 cup chopped fresh flat-leaf parsley
•     1/2 cup red wine vinegar
•     1/4 cup sliced green olives
•     1/4 cup capers
•     1 tablespoon sugar
•     Dash of ground red pepper
•     2 bay leaves
•     1 (28-ounce) can Italian-style tomatoes, undrained and chopped
•     8 cups hot cooked macaroni or cavatappi
•     Parsley sprigs (optional)

Preparation :

•  Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add chicken breast halves to pan; sauté 2 minutes on each side or until lightly browned. Remove from pan. Add 1 1/2 teaspoons oil and remaining chicken pieces; sauté 2 minutes on each side or until lightly browned. Remove chicken from pan.

•  Heat 1 tablespoon oil in pan. Add onion and garlic; sauté 5 minutes. Add celery; sauté 5 minutes. Add basil and next 8 ingredients (basil through tomatoes). Return chicken to pan; bring to a boil. Cover, reduce heat, and simmer 20 minutes.

• Uncover and simmer 25 minutes or until chicken is tender. Discard bay leaves. Serve with pasta. Garnish with parsley sprigs, if desired.

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Easy Chicken Recipe : Chicken Puttanesca with Angel Hair Pasta

Chicken Puttanesca with Angel Hair Pasta. Delicious, easy, and quick—you couldn't ask for more for a weeknight meal.Don't miss the recipe try at home..

Ingredients :

•     8 ounces uncooked angel hair pasta
•     2 teaspoons olive oil
•     4 (6-ounce) skinless, boneless chicken breast halves
•     1/2 teaspoon salt
•     2 cups tomato-basil pasta sauce (such as Muir Glen Organic)
•     1/4 cup pitted and coarsely chopped kalamata olives
•     1 tablespoon capers
•     1/4 teaspoon crushed red pepper
•     1/4 cup (1 ounce) preshredded Parmesan cheese
•     Chopped fresh basil or basil sprigs (optional)

Preparation :

• Cook pasta according to package directions, omitting salt and fat. Drain and keep warm.

• Heat oil in a large nonstick skillet over medium-high heat. Cut chicken into 1-inch pieces. Add chicken to pan; sprinkle evenly with salt. Cook chicken 5 minutes or until lightly browned, stirring occasionally. Stir in pasta sauce, olives, capers, and pepper; bring to a simmer. Cook 5 minutes or until chicken is done, stirring frequently. Arrange 1 cup pasta on each of 4 plates; top with 1 1/2 cups chicken mixture. Sprinkle each serving with 1 tablespoon cheese. Garnish with chopped basil or basil sprigs, if desired.

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Easy Chicken Recipe : Chicken Breasts with Tomatoes and Olives

This is very yummy and makes a good weeknight meal. You can serve it with short-grain brown rice..Lets enjoy this easy recipe...

Ingredients :

1.     The 5 ingredients:
2.     4 (6-ounce) skinless, boneless chicken breast halves
3.     1 cup multicolored cherry or grape tomatoes, halved
4.     3 tablespoons oil and vinegar dressing, divided
5.     20 olives, halved
6.     1/2 cup (2 ounces) crumbled feta cheese

Preparation :

•     Prepare grill to medium-high heat. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Place chicken on grill rack coated with cooking spray, and grill for 6 minutes on each side or until chicken is done. Keep warm. Combine tomatoes, 1 1/2 tablespoons dressing, and olives in a medium skillet over medium heat, and cook for 2 minutes or until tomatoes soften slightly and mixture is thoroughly heated, stirring occasionally. Brush chicken with remaining 1 1/2 tablespoons dressing. Cut each chicken breast half into 3/4-inch slices. Top each chicken breast half with 1/4 cup tomato mixture. Sprinkle each serving with 2 tablespoons cheese and torn basil leaves, if desired.

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