Photo Source: "Soy Sweet and Sour Chicken by captainshrimp, on Flickr">



In this recipe for pineapple chicken, fried chicken is combined with pineapple and bell peppers in a sweet and sour sauce. Pineapple chicken serves 3 to 4.

Ingredients:

• 4 cups oil for deep-frying, or as needed
• 6 chicken thighs, skin on

Marinade:

• 2 tablespoons oyster sauce
• Salt and pepper, to taste
• 1 tablespoon cornstarch

Vegetables:

• 1/2 red bell pepper
• 1/2 green bell pepper
• 1 large carrot
• 1/2 cup pineapple chunks (reserve 3/4 cup juice from can)

Batter:

• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 2 tablespoons vegetable oil
• 1 1/4 to 1 1/2 cups flat soda water, or as needed
• 1 teaspoon finely diced green onion

Sweet and Sour Sauce Ingredients:

• 3/4 cup pineapple juice (reserved juice from canned pineapple)
• 4 tablespoons vinegar (white or rice vinegar)
• 3 1/2 tablespoons brown sugar
• 1 tablespoon cornstarch mixed with 4 tablespoons water

Procedures:

Procedures for making Pineapple Chicken:

1) Pre-heat the oil for deep-frying to between 360 - 375 degrees Fahrenheit.

2) Cut the meat from the chicken thighs into bite-sized pieces. Add the marinade ingredients to the chicken, mixing in the cornstarch last. Marinate the chicken for 15 minutes.

3) While the chicken is marinating, prepare the vegetables and batter. To prepare the vegetables, cut the red and green bell pepper into chunks. Peel the carrot and cut into 1-inch pieces on the diagonal. Drain the pineapple and reserve 3/4 cup of juice.

4) To prepare the batter, mix the baking powder and baking soda together well, and stir into to the other dry ingredients. Gradually add the oil. Add 1 1/4 cups of the soda, then stir in as much of the remaining 1/4 cup soda as is needed. Mix well, and add the diced green onion. Mix the chicken in the batter until it is well coated.

5) Deep-fry the chicken. While the process is very quick, the chicken should not turn brown immediately - if it does the oil is too hot. Place the deep-fried chicken pieces on a tray lined with paper towels to drain. (Do not cover the chicken).

6) To prepare the sauce, bring the reserved pineapple juice, vinegar, and brown sugar to a boil over high heat, stirring to dissolve the sugar. Add the carrot, green pepper, and pineapple. Bring to a boil again and add the cornstarch mixture, stirring quickly to thicken. Taste and adjust seasonings, adding salt, or more sugar or vinegar if desired.

7) Pour the sauce over the chicken. Serve hot.

Photo Source: "Chicken marsala over pasta I by newwavegurly, on Flickr">



This is a flavorful, creamy chicken recipe, made with Marsala wine, cream, and mushrooms. It makes an easy and delicious meal with rice or noodles.

Ingredients:

• 4 to 6 chicken breast halves, pounded or sliced, about 1/4 to 1/2-inch thickness
• Salt and pepper
• 3 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 3 tablespoons butter, divided
• 8 ounces sliced mushrooms
• 1/2 cup dry Marsala wine
• 1/2 cup chicken broth
• 1 tablespoon lemon juice
• 1/2 teaspoon dried leaf basil
• 1/2 cup heavy whipping cream
• 3 green onions, thinly sliced

Procedures:

1) Wash chicken and pat dry; sprinkle lightly with salt and pepper.

2) Dip chicken in the flour to lightly coat both sides. In a large skillet over medium-high heat, melt butter with oil. Add the chicken and saute for about 2 minutes. Turn and add the sliced mushrooms to the skillet. Continue cooking for about 2 minutes longer, stirring mushrooms occasionally.

3) Add the Marsala wine, chicken broth, and lemon and bring to a simmer. Simmer, uncovered, for 5 minutes to reduce slightly. Cover and continue cooking for 5 minutes longer. Add the basil, cream, and green onions and cook for 2 minutes longer.

4) Serves 4.

Note: Mix with cooked pasta of your choice before serving.

A tasty way to cook grilled chicken with masala sauce.

Ingredients:
Servings: 4

1 ½-2 lbs boneless skinless chicken breasts , cut into 1-inch cubes
6 -8 bamboo skewers , pre-soaked in water can substitute metal

Marinade Ingredients:

1 cup plain yogurt
2 tablespoons lemon juice
2 teaspoons ground cumin
2 teaspoons ground red pepper
2 teaspoons ground black pepper
1 teaspoon ground cinnamon
1 teaspoon salt
½ inch piece gingerroot , peeled and minced

Sauce Ingredients:

1 tablespoon unsalted butter
2 garlic cloves , minced
1 jalapeno pepper , minced, with seeds for added heat
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon garam masala
½ teaspoon salt
1 (8 ounce) can tomato sauce
1 cup whipping cream

Procedures:

1) For Marinade: Combine yogurt, lemon juice, cumin, red pepper, black pepper, cinnamon, salt and ginger in a medium bowl or zip lock bag. Stir in chicken. Marinate for one hour.

2) Soak wooden skewers (can use metal) in water for at least 30 minutes prior to grilling.

3) Thread chicken on skewers and discard marinade.

For Sauce: (double)

1) Melt butter in a large deep skillet over med/low heat. Add garlic and jalapeno, cook 1 minute.

2) Stir in: coriander, cumin, paprika, garam masala and salt.

3) Stir in tomato sauce, simmer 15 minutes.

4) Remove from heat until 5 minutes before chicken is done grilling.

5) Stir in whipping cream, simmer until sauce thickens, about 5 minutes.

• Meanwhile: heat grill to medium high or heat broiler. Grill or broil chicken, turning until done and no longer pink, about 8 minutes.

• Remove chicken from skewers and set aside. Add to sauce, simmer 5 minutes, and serve over Basmati rice.

A flavorful and tasty chicken cooked with creamy recipes. Newburg is usually made with seafood. Chicken is a less expensive alternative and it's just as delicious. Serves 6 persons.

Ingredients:

• 3 boneless, skinless chicken breasts
• ½ teaspoon salt
• ⅛ teaspoon pepper
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 (12-ounce) can evaporated milk
• 1 (8-ounce) package cream cheese
• 1 egg yolk
• 1 tablespoon cornstarch
• 2 tablespoons lemon juice
• 1 teaspoon dried thyme leaves
• 1½ cups shredded Colby cheese

Procedures:

1. Sprinkle chicken breasts with salt and pepper and cut into 1″pieces.

2. In large skillet, combine butter and olive oil over medium heat. Add chicken; stir until cooked, about 6–8 minutes; remove from pan.

3. Add bell peppers; cook and stir for 3–4 minutes until crisp-tender; remove from pan.

4. Add onion to skillet; cook and stir until tender, about 5 minutes.

5. Reduce heat to low and add milk, cream cheese, egg yolk, cornstarch, lemon juice, and thyme. Cook, stirring constantly with wire whisk, until mixture is smooth and hot.

6. Add chicken and bell peppers to sauce; cook and stir over low heat for 2–3 minutes.

7. Stir in cheese; cook and stir until melted, about 2–3 minutes. Serve over hot cooked rice or pasta.

Fresh Chicken and Peanut Roll

This recipe is a fresh spring roll added with chicken and peanut. A delicious recipe with nutty and slightly sweet flavor. You can use the garlicky sauce or just a soy sauce.

Ingredients:

For the Filling:

2 cups minced chicken
3 pieces shallots
¾ cup roughly ground roasted peanut
4 cloves garlic, minced
1 red chili, minced
3 coriander roots, minced
2 ½ tbsp palm sugar
2 tsp soy sauce
2 tbsp fish sauce or to taste
2 tbsp oil

For the Rolls:

8 – 10 spring roll wrapper
Fresh coriander leaves
1 piece carrot, julienned
1 piece cucumber, julienned

Note: You can use any veggies of your choice.

Procedures:

1) Heat oil in the pan over medium heat. Add garlic, shallots, coriander roots, chili and sauté until aromatic.

2) Add chicken and stir fry for a few minutes or until chicken turns white.

3) Add soy sauce, palm sugar and fish sauce. Mix well.

4) Add ground peanut and stir fry for 1 minute or until all ingredients are mixed. Keep aside.

5) The spring roll wrappers need to be handled one at a time. Just thaw it in several minutes to avoid sticking together. Take one at a time to work on. Add stir fried chicken and peanut, carrot, cucumber and fresh coriander leaves. Close both edges and roll. Repeat the process to make other rolls.

6) Serve with sweet soy sauce with chili or make a fresh lumpia sauce.



Filipino Fresh Lumpia

Filipino Fresh Lumpia is a traditional Filipino dish. Lumpiang Sariwa, or Fresh Lumpia, are folded into a soft, crepe-like wrapper made with eggs. They contain a mixture of stir-fried ingredients, heavy on the veggies, Pork, and turnips, served with sauce and peanuts.

Fresh Lumpia Ingredients:

Filling:

• 1/4 kilo pork liempo, boiled and sliced
• 1/2 kilo shrimp, shelled
• 2 squares tokwa (tofu), cubed
• 1/2 cabbage, medium-sized, shredded
• 1 cup string beans, sliced diagonally
• carrot, cut into thin strips
• kinchay, cut lengthwise, half inch
• kamote, medium-sized, cut into thin strips
• lettuce leaves
• 3 tbsp. cooking oil
• 1 onion, sliced
• 1 garlic, crushed
• peanuts, finely chopped (for garnishing)

Lumpia wrappers:

• 1 egg, lightly beaten
• 1/2 cup water
• 1/4 cup cornstarch
• dash of salt
• oil to grease frying pan

For sauce:

• 1 cup brown sugar
• water
• cornstarch
• soy sauce

Seasoning:

• soy sauce to taste

Fresh Lumpia Cooking Instructions:

• Saute garlic and onions. Add pork and shrimp.
• When pork and shrimp are slightly cooked, add tofu.
• Add carrots, string beans, kamote, then kinchay and cabbage. Do not overcook.
• Season to taste. Cool before wrapping.

• To make lumpia wrappers:

Mix egg, water, cornstarch and salt thoroughly until smooth. Take about lA of batter to make each crepe (piece of wrapper). Brush some oil on a non-stick pan. Spread the batter thinly by turning the pan around. Cook only one side of the crepe over low heat. (Don’t keep the crepe too long on the pan as it will be toasted. When it turns slightly brown or small bubbles appear on the surface, it’s cooked.) Lift crepe off using a wide spatula, and place on wax paper. Stack cooked crepes with wax paper between them.

• To make sauce:

Dissolve cornstarch in water and soy sauce. Put brown sugar in a saucepan. Caramelize by stirring the sugar continually until totally melted. (Don’t scorch the sugar.) Add some water and simmer until the caramel is dissolved. Add cornstarch dissolved in water and soy sauce. Stir until mixture becomes smooth and transparent.

• To make lumpia:

Put 2-3 tablespoons of filling in lumpia wrapper. Roll wrapper and seal. Serve with sauce and finely chopped peanuts.

A versatile veggies soup for the family or friends during the cold weather. You can apply your ideas for this recipe.

INGREDIENTS

• 1 whole chicken, 4 1/2 to 5 1/2 pounds, cut into parts
• Salt
• 1 red onion, sliced in half
• One large 6-pound 9-ounce can of hominy (dried maize kernels), drained and rinsed
• 4 large cloves of garlic, peeled
• 1 to 2 Tbsp dried oregano (Mexican oregano if you have it)

Garnishes

• 1/4 whole cabbage, thinly sliced
• 1 tomato, cored, chopped
• 1 avocado, peeled, chopped
• 1 red onion, peeled, chopped
• 1 large bunch cilantro, chopped
• 1 large bunch watercress, chopped
• Mexican cheese, Queso Fresco, sliced
• Several red radishes, thinly sliced
• 2 limes, cut into wedges
• Chopped seeded jalapeno or serrano chiles, or other chile peppers
• Tostadas or tortilla chips

Procedures:

1) Place chicken pieces in a large pot, cover with about 3 quarts of water. Add one onion, sliced in half, and 1 teaspoon of salt. Bring to a boil, reduce heat to a simmer. Simmer uncovered until the chicken is tender and cooked through, about 20-30 minutes.

2) Remove chicken from pot, let cool so that it is cool enough to handle. Use a fork to pull chicken meat away from the bones. Set the meat aside and return the bones to the stock pot. Continue to simmer the bones, uncovered, for another half an hour.

3) Take 4 cups of the hominy (about half of the can) and place into a blender. Scoop 2 cups of the chicken stock from the stock pot and add it to the blender. Add 4 peeled cloves of garlic to the blender. Place the lid on the blender, cover with a towel so that you don't get burned, hold down the cover and blend until completely puréed.

4) Skim foam and excess fat from the top of the surface of the stock. Remove the bones and any solids from the stock pot and discard. Pour in the blended hominy to the pot. Add the remaining whole hominy to the pot. Add 2 Tbsp of crumbled dried oregano. Bring to a simmer and cook for an additional 20 minutes.

5) While the hominy is cooking in the stock, prepare the garnishes. Arrange on a large platter or in several small bowls. Right before serving, shred or chop the cooked chicken meat and add it back to the pot. Add salt to taste.

6) Serve chicken Pozole in individual bowls topped with the garnishes of your choice. Serve with tostadas (flat fried corn tortillas) or tortilla chips.

Source: Hank Antonio @Published Articles


Lower Carbohydrate Chicken Breast Tested Recipes Created Uncomplicated #ChickenWorld

Do you might have an curiosity in cooking? Or, have you been interested for a few of the reduced carb chicken recipes? If that's the case, then you've got found the proper page for your require. Why? Clearly, it's for that principal reason that in this article you'll uncover two of your favorite reduced carb chicken recipes that it is possible to add for your low carb chicken recipe assortment. It's also fascinating to know that these supplied very low carb chicken recipes are taken from the most trusted assets on minimal carb chicken recipes. So go through on for your wonderful advantage.

So right here is 1 in the great lower carb chicken recipes which will provide you with a sense of satisfaction before and after preparing it. Well, this reduced carb chicken recipe is named as Crunchy Pecan Chicken. Normally, this very low carb chicken recipe is a skillet chicken recipe that has a coating of floor pecans and Parmesan cheese. That is basically composed of one cup of floor pecans, ? cup of grated parmesan cheese, ? teaspoon of garlic salt, ? teaspoon of dried leaf basil that is crumbled, lemon juice for dipping, 4 boneless chicken breast halves that are also pounded to make flat and also in thickness, and 2 tablespoons of olive oil.

In terms of the procedures involved on this reduced carb chicken recipe, all you'll want to do is to mix the pecans, cheese, garlic salt and basil inside a substantial low dish. Then put the lemon juice in an additional minimal dish; dip the chicken in juice after which coat with pecan combination. After that, you warmth oil till moderately sizzling, and then add the chicken. The average period for every piece of chicken to be cooked is three to five minutes on each side or till golden. As simple as that!

The other notable minimal carb chicken recipe is what is referred to as Smacking Wings. Accordingly, this lower carb chicken recipe is about wings that are tangy and sweet edition of Buffalo wings. This is essentially composed of 16 chicken wings, ? cup of salad oil, ? cup of balsamic vinegar, ? cup of honey, 2 tablespoons of brown sugar, 2 tablespoons of cane syrup or dark corn syrup, 1 tablespoon Tabasco sauce, ? teaspoon of red pepper flakes, ? teaspoon of dried thyme, 1 teaspoon soy sauce, ? Worcestershire sauce, ? teaspoon cayenne, and ? teaspoon of ground nutmeg. The instructions for this lower carb chicken recipe are just so easy and short. You simply need to lower off and discard the bony wing suggestions, and minimize the remaining wings in half. Then in a big bowl mix the remaining elements and blend well. Marinate the wings in this mixture for one hour inside the refrigerator and then grill inside a medium heat for 15 to 20 minutes.

Chicken is the main meat in the diet of most meat eaters since it is less costly than other sorts of meats and since it may be cooked in so many different methods. Frying is possibly the most recognized technique of them all for cooking chicken but there are numerous others including roasting, jerking, barbequing and baking.

Particularly for an individual mindful of the fat and cholesterol that fried chicken can contain, these other ways are really good choices nevertheless the one we will focus on mainly is baking.

Required Tools:

Paper towel
Sharp knife (optional)
Baking dish/roasting pan
Oven
Meat thermometer
Required Materials
Whole chicken cut into smaller parts/chicken breasts
Salt
Pepper
Fresh or dried herbs (oregano, thyme, tarragon or rosemary)
Olive oil
Marinade (optional)
Seasoning of your choice

Instructions:

(1) Preheat the oven to 350 degrees Fahrenheit; if you are using a whole chicken, get rid of the giblets in the inner hollow and then wash the chicken thoroughly with water. If you choose to slice the chicken into smaller portions, go ahead and do that now with a sharp knife; next pat the chicken dry using the paper towel and season the chicken thoroughly using the salt, pepper, herbs and any other seasoning you choose.

(2) Put the chicken in the baking dish/roasting pan and wipe it with the olive oil and marinade (if you choose to use it). You may additionally add herbs of your choice to the top of the chicken for added flavor and trimmings.
Put the baking dish/roasting pan into the oven with the chicken in it and leave it uncovered; bake the chicken at 350 degrees for 1-1½ hours or until it is golden brown and thoroughly cooked throughout.
To be positive the meat is cooked push the meat thermometer into the fattest section of the chicken; if the temperature shows 170 degrees or higher then the chicken can be removed from the oven. Another method to check if the chicken is cooked is to use a sharp knife and slice the fattest section of the chicken; if it is cooked the meat will not be pink and the juices running out of the chicken will be transparent.

(3) You can now serve the chicken by itself or with anything you desire; if you used a whole chicken let it to cool for 10 minutes before carving it. For a whole meal serve it with rice or mashed potatoes and peas or corn.

Tips and Warnings:

It is crucially essential that the chicken is properly cooked before you consume, partially cooked chicken can result in food poisoning and deadly parasites.

Be certain to clean all surface which the raw chicken touches including your hands to avoid contaminating other foods and utensils with any bacteria that can be on the chicken; soap and water will typically be sufficient but you can use a mixture of bleach or some other cleaning agent with water to make sure of a in depth clean.

To cut the rawness of the chicken cut a lemon in half and wipe it all over the chicken before you cook it; you may furthermore rub the chicken with vinegar, inside and out if it is a whole chicken. If you don’t mind the added sourness you can leave it as is, if you do mind, just cleanse the chicken again.

There are a couple variations of baked chicken available including baked sweet and sour chicken, baked chicken in mango sauce, or curry flavored baked chicken. If you want to try any of these variations you may look up a couple of the recipes available online.

Source: Barbara Baddox