General Tso’s Chicken Recipe
General Tso’s Chicken Recipe Ingredients FOR THE CHICKEN: 1-½ teaspoon Toasted Sesame Oil 1 Tablespoon Soy Sauce 1 whole Large Egg White ¼ cups Plus 2 Tablespoons Cornstarch 1 pound Boneless, Skinless Chicken Thighs Canola, Peanut, Or Vegetable Oil For Frying FOR THE SAUCE: 1 Tablespoon Peanut, Canola Or Vegetable Oil 2 cloves Garlic, Peeled And Minced 2 Tablespoons Finely Chopped Fresh Ginger Root 1 cup Chicken Broth Or Stock ¼ cups Soy Sauce 1 Tablespoon Cornstarch 1 teaspoon Chinese Chile-garlic Sauce 3 Tablespoons Raw (turbinado Or Demerara) Sugar FOR SERVING: 4 whole Scallions, Thinly Sliced Steamed Rice Steamed Broccoli Directions Prep your chicken: In a mixing bowl, stir together the sesame oil, soy sauce, egg white, and 1/4 cup plus 2 tablespoons of cornstarch until a thick slurry forms. It will look gummy but smooth. Add the chicken pieces and stir until all are evenly coated. At first it may appear that it will not come together but it does! Set chicken aside, covered lightly with plastic wrap, at room temperature for 20 minutes, stirring occasionally. Begin the sauce: Add the tablespoon of oil to a large, heavy-bottomed saucepan over high heat. Stir the garlic and ginger into the oil and cook, stirring constantly, until fragrant, about 1 minute. In a separate bowl, whisk together the remaining sauce ingredients until smooth. Pour into the garlic and ginger, stirring, until the sauce becomes thick and shiny. Once the sauce thickens, lower heat and keep the saucepan over a low burner partially covered to stay warm. ...
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Chicken Tostada Salad
Ingredients 4 corn tortillas 3 teaspoons extra-virgin olive oil 3/4 cup grated Monterey Jack cheese (2 ounces) 1/2 small red onion, diced small 1/2 teaspoon chili powder 1 garlic clove, minced Breast meat from 1 rotisserie chicken, torn into bite-size pieces Coarse salt and ground pepper 1 tablespoon plus 1 teaspoon fresh lime juice 1/2 head romaine lettuce (6 ounces), shredded 1 tomato, seeded and chopped 1 avocado, halved, pitted, peeled, and diced small Fresh cilantro, for serving Directions Preheat oven to 400. Lightly brush both sides of tortillas with 2 teaspoons oil and place on a rimmed baking sheet. Bake until golden and crisp, 10 minutes. Divide cheese among tortillas and return to oven. Bake until cheese is bubbling, about 3 minutes. Remove from oven and set aside. In a large skillet, heat 1 teaspoon oil over medium-high. Add half the red onion and cook until softened, about 3 minutes. Add chili powder and garlic and cook until fragrant, 30 seconds. Add chicken and cup water and season with salt and pepper. Cook, stirring frequently, until chicken is warmed through and water is almost evaporated, 2 minutes. Stir in 1 teaspoon lime juice and remove from heat. In a large bowl, combine lettuce and 1 tablespoon lime juice; season with salt and pepper. Toss well to coat and divide among tortillas. Top each tortilla with chicken mixture, tomato, avocado, remaining onion, and cilantro....
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Buffalo Chicken Bites
Buffalo Chicken Bites Ingredients 2 1/4 cup flour 1 tablespoon seasoned salt 1/4 teaspoon ground cumin 1/4 cup cornstarch 1/4 teaspoon black pepper 1 tablespoon paprika 1 1/2 teaspoon chili powder 1 1/2 teaspoon salt 2 1/2 pounds boneless skinless chicken tenders 1 cup milk 1 egg 1 cup water Canola oil for frying Red Hot Sauce 1 cup hot sauce 2 tablespoon butter Instructions In a medium bowl, combine flour, seasoned salt, cumin, cornstarch, pepper, paprika, chili powder, and salt. In another bowl combine milk, water, and 1 egg, whisk together. Dredge chicken strips in flour mixture, dip into milk and egg mixture, and then dredge the chicken again in the seasoned flour. Shake off excess flour and deep fry in hot canola oil until golden brown. Drain on paper towels and serve with Red Hot Sauce. Prepare hot sauce by melting the butter and the hot sauce together over low heat in a pot. 3.2.1230 ...
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Chicken Parm Meatballs
Ingredients 1 1/4 pounds ground chicken 1/2 cup breadcrumbs 2 tablespoons chopped onion 1 tablespoon chopped parsley 1/2 cup Pecorino (or Parm) salt to taste pepper to taste 1 clove garlic, minced 1 teaspoon fennel seeds 1 egg, whisked zest of half a lemon 3 tablespoons olive oil 1 14-ounce can storebought pizza sauce (such as Don Pepino’s) about 4 ounces fresh mozzarella (a dozen thin slices; to pile on the cheese would be to cancel out the fact that you were virtuous enough to replace fatty beef with lean chicken) Directions Preheat oven to 400°F, setting rack to upper third part of oven. In a large bowl, using your hands, gently mix together first 11 ingredients. Shape into lacrosse-ball size balls (that would be somewhere between golf and tennis) and place a few inches from each other on a foil-lined baking sheet. In a small bowl, mix one spoonful of your pizza sauce with olive oil. Brush this mixture on top of each meatball. Bake for 15 minutes. Remove meatballs from oven, spoon some sauce on top of each meatball, and cover each with a slice of cheese. Broil another 3 to 5 minutes until cheese is bubbly and golden. Heat remaining sauce in a small saucepan. Serve meatballs with a dollop of sauce and a raw Tuscan kale salad that has been shredded and tossed with shallots, Pecornio, olive oil, salt, and pepper....
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Leftover Turkey (or Chicken) Enchilada Filling
6 oz of leftover turkey meat 8 oz can of tomato sauce 1 tsp chili powder 1/2 tsp dried cumin 1/4 cup corn 1/4 cup peppers, chopped (or more, this is all I had) A handful or two of spinach, chopped 1/2 tsp lime juice 1/2 tsp tabasco (or more to taste) pinch of salt Shred the chicken by hand and add it to a small pot with all the ingredients. Cook over medium heat until bubbling, then lower to a simmer. Continue to simmer for 10-15 minutes. You can really do anything with this filling. Eat it on a whole wheat bun, roll it in lettuce leaves, top some brown rice, even eat it straight up. I was loving all my taste tests. I decided to make enchiladas by rolling a bit of the filling in a low carb tortillas shell with a bit of salsa and shredded cheese. I had enough for 6 small enchiladas! Once they were all rolled, I topped with a strip of salsa and a bit more cheese and baked for about 10 minutes in a preheated 350 degree oven. Here’s what they looked like on the inside… Delicious! And the best part, I have leftovers for lunch tomorrow… I’m basing the nutritional information on just the filling. I did have enough for 6 enchiladas, but I’m going to count the recipe as two servings as I think that’s a realistic size. Although, 2 enchiladas were quite filling! http://greenlitebites.com...
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Chicken Salad with Roasted Bell Pepper in Avocado Cups
Chicken Salad with Roasted Bell Peppers in Avocado Cups 4 skinless chicken breasts (about 2 pounds total) 4 bay leaves 1 quart organic low sodium chicken broth or vegetable broth (or half of each, which I did here) 2 garlic cloves, finely chopped 1/2 cup unsalted, roasted almonds, finely chopped 1/2 large red onion, diced 1/2 a bunch asparagus, roasted and diced into small pieces** 1/4 cup fresh basil, chopped 1/4 cup fresh parsley chopped 2 roasted bell peppers (red or yellow peppers), skin removed and diced (recipe below)* salt and pepper to taste Mustard Herb Dressing: 1/3 cup fresh parsley, tightly packed 1/3 cup fresh basil, tightly packed 2 tablespoons apple cider vinegar 1 tablespoon gluten-free Dijon mustard 1 teaspoon minced garlic 1/4 teaspoon sea salt 1/4 cup extra-virgin olive oil fresh ground pepper to taste Instruction: *To Roast Bell Peppers: Preheat oven to 45o degrees. Line a baking sheet with foil and spray with coconut oil, set aside. Cut the peppers in half and clean out the seeds and innards. Place them on a baking sheet skin side up. Bake peppers for 15 to 20 minutes. Once the skins are brownish-black, remove from the oven and immediately place the peppers in a large ziploc bag. Close and let sit for 20 minutes or so (or until the peppers have time to cool and “sweat”). Once they have cooled you will be able to peel the skins right off. What you will have left is a moist, wonderfully cooked pepper. Yummy! **To roast asparagus, ...
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Balsamic Chicken, Spinach and Tomato Pasta Salad
Balsamic Chicken, Spinach and Tomato Pasta Salad Prep Time: 10 minutes Cook Time: 20 minutes Servings: 6-8 Ingredients: 1 (20-ounce) package cheese tortellini 1 pound skinned and boned chicken breasts 1 ½ cup Newman’s Own Balsamic Vinaigrette Salad Dressing, divided 1 teaspoons Dijon mustard Salt and freshly ground pepper to taste 2 cups firmly packed fresh spinach, chopped 1/2 cup fresh basil, chopped 1 ½ cups fresh cherry tomatoes, halved 1/2 cup yellow bell pepper, diced Instructions: 1. Place chicken in a zip-lock bag and pour 1 cup of balsamic vinaigrette in bag with chicken. Marinate for at least 2 hour, but best if marinated overnight. Take chicken out of zip-lock bag and discard marinade. 2. In a grill pan, grill chicken breasts, about 5 to 6 minutes on each side until cooked through. Place yellow bell pepper slices in grill pan and grill about 2 minutes on each side. Once cooled, dice chicken up in small bites. 3. Whisk together remaining ½ cup balsamic vinaigrette dressing and mustard in a small bowl. 4. Cook pasta according to package directions; drain. Transfer pasta to a large bowl and drizzle with 1/2 tablespoon olive oil. Let cool 10 minutes. 5. Toss together pasta, chicken, balsamic mixture, spinach, and remaining 3 ingredients in a large bowl. Serve immediately, or, if desired, cover and chill 1 hour before serving...
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Grilled Whole Chicken with Barbecue Sauce
Yield 4 servings Ingredients 1 whole chicken (4 to 4 1/2 pounds) Coarse salt and ground pepper 1/2 cup Classic Barbecue Sauce Directions Set up grill for indirect grilling. Rinse chicken inside and out and dry thoroughly. Generously season inside and out with coarse salt and ground pepper. Clean and lightly oil hot grates. Place chicken, breast side up, on opposite side of grill from heat. Cover and grill until cooked through, or a thermometer inserted in the thickest part of a thigh (avoiding bone) registers 160 degrees, about 1 1/2 hours, rotating halfway through cooking (if using a charcoal grill, add a couple of handfuls of charcoal every half hour to maintain heat). About 15 minutes before chicken is done, brush with 1/2 cup barbecue sauce. Let chicken rest 20 minutes before carving. marthastewart.com...
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Chicken with Honey-Beer Sauce
Chicken with Honey-Beer Sauce Ingredients 2 teaspoons canola oil 4 (6-ounce) skinless, boneless chicken breast halves 1/4 teaspoon freshly ground black pepper 1/8 teaspoon salt 3 tablespoons thinly sliced shallots 1/2 cup beer 2 tablespoons lower-sodium soy sauce 1 tablespoon whole-grain Dijon mustard 1 tablespoon honey 2 tablespoons fresh flat-leaf parsley leaves Instructions Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken evenly with pepper and salt. Add chicken to pan; sauté 6 minutes on each side or until done. Remove chicken from pan; keep warm. Add shallots to pan; cook 1 minute or until translucent. Combine beer and next 3 ingredients (through honey) in a small bowl; stir with a whisk. Add beer mixture to pan; bring to a boil, scraping pan to loosen browned bits. Cook 3 minutes or until liquid is reduced to 1/2 cup. Return chicken to pan; turn to coat with sauce. Sprinkle evenly with parsley. 3.2.1230...
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Chicken Enchilada Pizza
Chicken Enchilada Pizza Recipe Ingredients: 1 Tbsp. olive oil 1 small white onion, peeled and diced 1 poblano pepper, diced 1 (4 oz.) can diced green chiles, drained 1 large unbaked pizza crust, homemade or storebought 2 cups red enchilada sauce, homemade or storebought 2 cups shredded cooked chicken (I used rotisserie) 2 cups shredded Monterrey Jack Cheese handful of fresh cilantro, stems removed Method: Preheat oven to 425 degrees. Heat oil in a skillet over medium-high heat until shimmering. Add onions and poblano, and saute for 5 minutes or until onions are cooked and translucent. Add diced green chiles and cook for 2 minutes more. Remove from heat. In a bowl, toss the shredded chicken with a few spoonfuls of the enchilada sauce. Prepare the pizza by spreading about 1 cup of enchilada sauce evenly on the crust, leaving a 1-inch border. Layer the onion/poblano/chile mixture evenly on top of the sauce, then add the sauced chicken, then sprinkle the top with cheese. Bake for 10-12 minutes, or according to the crust’s package instructions, or until the cheese is melted and the crust begins to turn golden brown. Remove and sprinkle with fresh cilantro. Slice and serve immediately....
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