Tag Archives: Poultry

Chinese Inspired Jambalaya (saucyspatula)

1/2 lb skinless and boneless chicken thighs
1 t soy sauce
1/8 t white pepper powder
1/2 lb pork belly, skinless
1/4 t five spice powder
2 oz Chinese sausage (lap cheong)
1 T garlic, minced
1 t ginger, minced
1 c Chinese turnip (lor bak), diced in 1/2″ cubes
1 c bell peppers, diced
1 1/2 c long grain white rice
1 T hoisin sauce
2 t garlic chili sauce
1 t dried thyme
1 t oregano
1 t garlic powder
3 bay leaves
3 c chicken stock
1/2 lb medium or large shrimp, shelled and deveined
3 stalks chopped scallion
2 T lemon juice
2 T soy sauce
2 T oil

Slice pork belly diagonally into 1/4″ thick slices. Marinate with five spice powder for 30 min. Cut chicken into 1/2″ cubes. Marinate with soy sauce and white pepper powder. Slice Chinese sausage into 1/8″ slices. Set aside. Place a Dutch oven over medium-high heat, add oil and twirl the pan a couple times to spread oil evenly. Add pork belly, stir several times until meat is browned and caramelized, about 3 min. Remove from pan. Add chicken and cook until it’s no longer pink on the outside, about 2 min. Remove from pan. Add Chinese sausage and let cook for 2 min. Remove from pan. Turn heat down to medium, stir in garlic and ginger, cook for 30 seconds. Add turnip and bell peppers, and let it cook for 3 min, stir frequently. Stir pork belly, chicken and Chinese sausage back into the pot. Add rice and stir. Add hoisin sauce, garlic chili sauce, thyme, oregano and garlic powder, and stir one more time until everything is mixed well together. Throw in the bay leaves, then add chicken stock. Give it a quick stir, and turn the heat up. Once it boils, return the heat to low, cover and let it cook for 15 min. Sprinkle chopped scallion and lay the shrimp on top, then drizzle with the lemon juice. Cover and let it cook for another 5 min until shrimp has turn completely pink. Drizzle 1 – 2 T soy sauce, then serve hot. Serves 5 – 6.

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Kenji’s Crispy Crunchy Fried Chicken (saucyspatula)

5 – 6 c canola oil or peanut oil

Coating

1 t salt
1/4 c corn starch
1/2 t baking powder
2 lbs chicken wings, about 20bwings

Batter

1/2 c corn starch
1/2 c flour
1/2 t baking powder
1 tvsalt
1/2 c cold water
1/2 c vodka

Mix together the pre-treatment ingredients. Pat dry the chicken wings with paper towels then coat each piece with the pre-treatment mix, shake off excess coating. Lay them on a wire rack, uncovered, and air-dry for at least 30 min (or up to overnight). When you’re ready to fry, set up your deep-fry thermometer, preheat oil to 350°F in a wok, sauce pan, cast iron pan or Dutch oven. While waiting for the oil to heat up, get the batter ready by mixing the dry ingredients first, then whisk in water and vodka. Coat 4 – 5 wings with the batter at a time. Using a pair of chopsticks, lift each piece one at a time and gently shake off excess batter. Carefully lower it into the oil. Fry each batch for about 6 min until golden brown. Use another clean pair of chopsticks to remove chicken from the hot oil, and set them on a paper towel-lined plate to cool off. Makes 20 wings. Note: By adding vodka, you’re creating a “drier” batter which will aid with evaporation and dehydration tremendously when frying, resulting in a bubbly surface and a crunchier texture of the chicken.

Crispy Oven Baked Chicken Wings (dontsweattherecipe)

3 lbs chicken wings
1 T baking powder (NOT BAKING SODA)
3/4 t salt
oil spray

Preheat oven to 250° F. Place a rack onto a large baking sheet and spray with non-stick oil. In a large bowl, toss wings with baking powder and salt. Place wings on the rack in a single layer and bake for 30 min. After the first 30 min raise the heat to 425° F and bake until brown and crispy, 40 – 50 min approx.

Baked Korean Chicken Wings (addapinch)

48 chicken wings

Preheat oven to 425º F. Place chicken wings into a large zip top bag. Pour 5 t Korean Barbecue Sauce over chicken. Close bag and turn from side to side until all chicken wings are well coated. Remove chicken wings from bag with tongs and place on a rimmed baking sheet. Bake for 30 min or until wings are cooked through. Remove from oven and brush more of the barbecue sauce over wings. Serve.

Korean Barbecue Sauce (makes 4 pts, you’ll use about 1/2 of 1 pt)

3 c reduced-sodium soy sauce
3 c light brown sugar, packed
1 c & 1/4 c water, divided
1 c soju or sake
1/2 c gochujang
1/2 c mild honey
1/3 c rice wine vinegar
1/4 c & 2 T minced garlic
1/4 c grated fresh ginger root
4 scallions, trimmed off the root end, thinly sliced
1 ripe pear, peeled, cored and grated on the finest side of a box grater
1 t freshly ground black pepper
1 t Korean chili pepper powder or crushed red pepper flakes
3 T Clear Jel or other canning starch

Combine soy sauce, light brown sugar, 1 c water, soju or sake, gochujang, honey, rice wine vinegar, garlic, ginger, scallions, grated pear, black pepper and chili powder or crushed red pepper flakes in a large stainless pot. Stir well while bringing to a boil. Boil for 5 min stirring frequently. In a small measuring cup, whisk together the canning starch with 1/4 c water until well-combined. Stir the barbecue sauce in the stockpot briskly and pour the gel and water mix in a steady stream to combine. Return the sauce to a boil and boil for 1 min or until thickened. Ladle the sauce into sterilized pint jars, leaving 1/2″ head space at the top of each jar. Clean the tops of the jars with a paper towel that has been moistened with vinegar. Place lids onto the jars and fasten to fingertip tightness. Use canning tongs to transfer the jars to a stockpot full of boiling water that covers the jars by 2″. Put the lid on the stockpot, return the water to a boil and boil for 15 min. Transfer the jars to a towel-lined counter and allow them to cool completely. Store the jars in a cool, dark place for up to 1 year. Once opened, store in the refrigerator for up to 3 weeks.

T.G.I. Friday’s Chicken Wings (what2cook)

30 fresh chicken wings
blue cheese dressing, for dipping

Line a large broiler pan with a rack with foil in the bottom to catch drippings. Set oven rack to 3 – 4″ from the heat source and turn on your broiler. Dump chicken in sauce and mix to coat well. Set chicken pieces onto the broiler rack, reserving the sauce in the bowl. Broil for 12 min, then turn over the chicken and brush with reserved sauce. Broil another 8 – 10 min or until chicken is browned and cooked through. Set cooked chicken in a mound on a platter. Serve with a small dish of blue cheese dressing on the side.

Sauce

1/4 c ketchup
2 T hot sauce
1 T Worcestershire sauce
2 t canola oil
2 t garlic salt

Combine sauce ingredients in a large bowl.

Pressure Cooker Lollipop Drumsticks (dadcooksdinner)

12 chicken drumsticks

Homemade Barbecue Rub (4 T Homemade Barbecue Rub & some salt), or your favorite store bought rub)

1 1/2 T paprika
1 1/2 T brown sugar
1 T fine sea salt
1 T chili powder
1 t ground black pepper
1/2 t garlic powder
1/2 t onion powder
1/4 t dried thyme

Easy Barbecue Sauce (1 c Easy Barbecue Sauce) or use your favorite store bought sauce)

1 1/2 c ketchup
1/2 c honey
1/2 c cider vinegar
2 T Worcestershire sauce
2 T soy sauce
2 T Franks Red Hot sauce

Lollipop the drumsticks, Mix the spice rub ingredients in a small bowl until they are completely combined. Sprinkle the spice rub over the meaty part of the drumsticks, try to avoid getting it on the cleaned bone. Pour water in to the pot, then put in the pot’s rack. Set the drumsticks on the rack, meaty side down. (This works best when put in circles, like a bullseye.) Lock the pressure cooker lid. Pressure cook on high pressure (manual mode) for 15 min and then let the pressure come down naturally, about 15 more min. (Or Pressure cook for 20 min and quick release the pressure.) Sauce and serve: Whisk the barbecue sauce ingredients in a medium bowl until completely combined. Lift the drumsticks out of the pressure cooker one at a time, and brush the meaty part of the drumstick with barbecue sauce. Serve, arranging on a platter with the cleaned knuckle end pointing up. (Or in a spiral, with the cleaned knuckle pointing out from the edge of the platter.)

Coq au Vin (powerpressurecooker)

4  chicken thighs and legs
1/2 c potato starch
1 cup red wine, preferably pinot noir (marinate chicken)
Sea salt and freshly ground black pepper  to taste
6 oz slab bacon, cubed
1 medium onion, quartered
2 c  red wine, preferably pinot noir
8 oz button mushrooms, quartered
2 stalks, celery, large dice
2 medium carrots, large half moon cut
24 pearl onions
6 petite yellow potatoes
2 T tomato paste
3 clove  garlic, crushed
3 sprigs fresh thyme
1 bay leaf
1 T Sea salt

You can use frozen pearl onions and defrost in the refrigerator over night. Since they will be braised the flavor will hold. Marinate chicken in the red wine at least one hour, best over night. Remove chicken from the red wine pat dry, Season chicken with salt and pepper, roll in potato starch. Place the inner pot into the Pressure Cooker. Press the Soup/Stew button. Press the Time adjust button to set time to 20 min. Heat oil and cook bacon slowly until crispy. Remove and reserve bacon. Cook chicken in the same oil until golden brown on each side. Remove and reserve. Add more oil if needed: add the quartered onions, and garlic cook 2 – 3 min. Add red wine into the inner pot and reduce 3 – 4 min. Add chicken stock and remaining ingredients and stir. Add bacon and chicken. Place the lid on the Pressure Cooker, lock the lid and switch the pressure release valve to closed. Once the timer reaches 0, the cooker will automatically switch to KEEP WARM. Press the CANCEL Button. Switch the pressure release valve to open. When the steam is completely released, remove the lid. Serve a chicken thigh or leg and portion of each of the vegetables with some of the sauce. Serves 4.

Instant Pot Chicken Adobo Filipino (simplyhappyfoodie)

Marinade

1/3 c low sodium soy sauce (or Coconut Aminos)
2 T white vinegar
3 T apple cider vinegar
2 T sugar or honey
5 cloves garlic, pressed
2 T ginger, grated
4 Bay leaves dried
1 t black peppercorns

Mix all ingredients together.

Chicken

2 T vegetable oil
3 lbs chicken legs or thighs (or comb0)
1 onion, chopped

Add chicken to a large resealable plastic bag and pour the marinade over it. Seal the bag and marinate in the fridge for at least 1 hour, preferable 4 – 6 hours. Don’t throw away the marinade! Press the Sauté (Normal heat) button on the Instant Pot. When the display reads ‘Hot’, add the vegetable oil. Using tongs, take chicken pieces from the plastic bag to the pot one at a time until the bottom of the pot is covered. Don’t crowd the chicken. Cook the chicken just 2 min per side (it won’t brown much at this phase and that’s fine. You will probably have to do this in 2 batches). Don’t cook it until it is done, it should still be uncooked in the middle. Remove to a plate. After removing the chicken to a plate, add the onion to the pot and sauté until translucent. Stir occasionally. When onion is ready, dump the plate of chicken and all of the juices into the pot. Pour the reserved marinade over the chicken. Turn off the Sauté mode and put the lid on the pot. Turn the steam release knob to the Sealing position. Press the Manual (or Pressure Cook) button, then the + or – button to choose 8 min. When the cooking cycle has ended, let the pot sit and naturally release the steam for 10 min. Then turn the knob and manually release the remaining steam. When the pin in the lid drops, open the lid. Remove chicken to a clean plate. Press the Sauté (More heat) button and cook down the remaining liquid in the pot until it becomes a thickened sauce, stirring occasionally. Serve over rice and pour the thickened sauce over it.

Garnish Options (any or all of these)

1/3 c green onions, chopped
3 T chives, chopped
1/3 red bell pepper, sliced thinly
1/3 c fresh parsley, chopped

Instant Pot Teriyaki Rice with Chicken and Vegetables (lifemadesweeter)

Teriyaki Sauce

1/2 c low sodium soy sauce
1/3 c rice wine vinegar (or apple cider vinegar)
1/3 c honey
2 T Mirin (opt) (can sub dry sherry)
2 t arrowroot starch (or corn starch)
1/4 c water & more as needed to thin out sauce

Press the sauté button and preheat 2 min. Whisk together soy sauce, vinegar, honey, Mirin and starch. Slowly whisk in water and bring to a boil until thickened. Transfer to a heat safe bowl.

Rice and Chicken

2 T toasted sesame oil (can sub olive oil)
1 medium boneless skinless chicken breast, cut into cubes
salt and black pepper, to taste
2 garlic cloves, minced
1/2 t grated or minced ginger
1/2 c chopped red bell peppers
1/2 c shredded carrots
1 c uncooked Jasmine rice, rinsed and drained (or other long grained rice)
1 c water
1 c broccoli florets
1/2 c frozen shelled Edamame beans, thawed
sesame seeds, for garnish
chopped green onions, for garnish

Rinse and dry the pot. Heat oil, add chicken and season with salt and pepper. Saute for 2 – 3 min until lightly brown. Add the garlic and ginger and cook for another 20 seconds. Add the bell peppers, carrots, broccoli and edamame. Pour in 3/4 of the sauce, the rice and 1 c water. Place the lid on and lock it, setting the valve to sealing. Press MANUAL high pressure and set for 5 min. Using a long wooden spoon, push the release lever over to venting and allow the pressure cooker to quick release for 10 min and until all the steam has released. Remove the lid carefully and sprinkle with sesame seeds and green onions, if desired. Drizzle with remaining sauce and serve immediately. Note: Can also use Instant Rice – adjust covered cooking time to 5 – 10 min or until rice is tender. **For brown rice, you may have to use more water or increase cooking time.

For Stove Top Method: In a large 12″ skillet over medium-high heat, add soy sauce, vinegar, honey, Mirin and starch and whisk to combine. Slowly whisk in 2 c water and bring to a boil until thickened. Transfer to a heat safe bowl. Wipe down the same pan with a damp cloth, then heat sesame oil over medium-high heat. Add chicken and season with salt and pepper. Cook for 2 – 3 min, stirring until lightly browned. Add ginger and garlic, stirring for 20 second or until fragrant. Add the bell peppers and carrots and saute for another 30 seconds. Stir in 3/4 of the sauce, reserving the rest for drizzling at the end. Add the rice and gently stir in the water. Bring to a simmer, then lower heat to medium and cover pan. Cook for 11 min stirring occasionally. Stir in the broccoli and edamame; cover pan and cook for an additional 4 – 5 min until most of the liquid is absorbed and rice is tender. Remove from heat and drizzle with any remaining teriyaki sauce. Serve hot garnished with with sesame seeds and green onions, if desired.

Firecracker Chicken Meatballs

Meatballs

2 lbs ground chicken or turkey (or combination)
4 t minced garlic
1 1/2 t salt
1 t pepper
2 large eggs
1 c Panko
1/2 t paprika
1 t onion powder

In a large bowl, combine the ground chicken, garlic, salt pepper, eggs, panko, paprika and onion powder. Use your hands to mix all the ingredients together. DO NOT OVERMIX, it will result in drier meatballs. Shape the meat mix into balls, about 3 T meat per ball. You can also do this with an ice cream scoop. Place shaped meatballs on prepared baking sheet. bake for 11 – 13 min or until the meatballs are completely cooked. Using 2 T, dip each individual meatball into the sauce. Alternately, you can brush each meatball with the sauce. Place back on the baking sheet and bake for an additional 1 – 2 min. Drizzle or brush with additional sauce as desired. Note: If you would like to serve your meatballs with sauce, double the sauce ingredients as this recipe makes just enough for basting. The meatball mix can be prepared the night before if desired.

Sauce

1/2 c hot sauce
1 c light brown sugar
2 T apple cider vinegar
1/4 t salt
1/4 – 1/2 t red pepper flakes to taste

Position 2 racks near the center of the oven and preheat the oven to 475º F. Line 2 baking sheets with parchment paper, set aside. In a saucepan, combine the ingredients of the firecracker sauce over medium high heat, allow to come to a boil, reduce the heat so it simmers. Let simmer for 8 – 10 min. Remove from heat and allow sauce to cool. The sauce will thicken as it cools so don’t worry if it looks thin.

 

Buffalo Chicken Poppers (adashofsanity)

Buffalo Chicken Poppers

1 store-bought rotisserie chicken
1/4 c hot sauce (recommended: Frank’s Red Hot)
1 t ground black pepper
1 3/4 c sharp Cheddar
1/4 c freshly sliced scallions
1 c flour
3 eggs, lightly beaten
2 c panko bread crumbs
vegetable oil, for frying

Have oil heated to 350 F. Pick meat from the chicken and discard the skin. Place chicken in a large bowl and add hot sauce, pepper, cheese and scallions, and toss to combine. Roll chicken into the size of golf balls. Place flour, eggs and bread crumbs in 3 separate bowls. Roll each ball in the flour, then the egg and then the bread crumbs. Set aside. When the oil is hot fry the chicken balls in batches. Cook for about 2 min per batch. Remove chicken to paper towel lined plate to drain the excess oil. Serve with dipping sauce. Makes 16 – 20 poppers.

Blue Cheese Dip

1 1/2 c mayonnaise
1/2 c packed blue cheese, broken up
1/2 t hot sauce
2 t  Worcestershire sauce
1 t salt
1/2 lemon, juiced
1 t chopped garlic

 

Combine all ingredients in a large bowl and adjust the seasoning if necessary.

Chicken Vindaloo (cooksillustrated)

3 lbs boneless, skinless chicken thigh, trimmed and cut into 1 1/2″ pieces
1/2 t salt and pepper to taste
3 T vegetable oil, divided
3 onions, chopped fine
8 garlic cloves, minced
1 T paprika
3/4 t ground cumin
1/2 t ground cardamom
1/4 t cayenne pepper
1/4 t ground cloves
3 T flour
1 1/2 c chicken broth
1 14.5-oz can diced tomatoes
2 T red wine vinegar
1 T mustard seeds
2 bay leaves
1 t sugar
1/4 c minced fresh cilantro

Do not substitute chicken breasts. Serve with rice. Adjust oven rack to lower-middle position and heat oven to 325 F. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 T oil in Dutch oven over medium-high heat until just smoking. Add half of chicken and brown well, about 8 min; transfer to bowl. Repeat with 1 T oil and remaining chicken. Add remaining 1 T oil to now-empty pot and place over medium heat until shimmering. Add onions and salt and cook until softened, 5 – 7 min. Stir in garlic, paprika, cumin, cardamom, cayenne and cloves and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 min. Gradually whisk in broth, scraping up any browned bits and smoothing out any lumps. Stir in tomatoes with their juice, vinegar, mustard seeds, bay leaves, sugar and browned chicken with any accumulated juice. Bring to simmer. Cover pot, place in oven and cook until chicken is tender, about 1 hour. Remove stew from oven and remove bay leaves. Stir in cilantro, season with salt and pepper to taste and serve. Serves 6.

Chicken Meatball Poppers with Spicy Sweet Chili Mayo (zenandspice)

Meatballs

1 1/2 lb ground chicken
1 t onion powder
1/2 t salt
1/4 t black pepper
squirt of sriracha
splash of soy sauce
1 egg
1 c panko breadcrumbs
1/2 c regular breadcrumbs

Preheat your oven to 400 F. Grease a mini muffin tin. Combine all of the ingredients for the meatballs and mix with your hands well. Add extra breadcrumbs if the mix is sticking to your hands. Divide into 1 T size balls and place into tin. Bake at 400 F for 25 min or until 165 F internally.

Spicy Mayo

4 T mayo
2 T sweet chili sauce
splash soy sauce
squirt of sriracha

Mix together ingredients in a small bowl. Serve on the side.

Rustic Roasted Garlic Chicken with Asiago Gravy (closetcooking)

1 T oil
4, 6 oz bone-in, skin on chicken thighs
salt and pepper to taste
1 onion, diced
20 cloves garlic, peeled
2 t fresh thyme, chopped (or 1 t dry thyme)
2 T flour
1 c chicken broth
1/2 c asiago cheese (or parmesan), grated
salt and pepper to taste

Heat oil in a large sauce pan over medium high heat, add the chicken (seasoned with salt and pepper) and brown, abut 3 – 5 min per side, before setting aside. Add onion and garlic and saute until the onions are tender and the everything is lightly browned, about 3 – 5 min. Sprinkle in the thyme and flour and cook for a min. Add broth and deglaze the pan by scraping the brown bits off of the bottom of the pan with a spoon while the broth is sizzling when added. Mix the asiago into the sauce and season with salt and pepper to taste. Add chicken, cover (with a lid or foil) and roast in a preheated 400 F oven for 15 min OR turn the heat down to medium-low and simmer on the stove top for 15 min.

For a One Pan Meal Option: Add diced potatoes and carrots to the pan before placing chicken on top and roasting until the veggies are tender, about 20 – 30 min.

Save Fried Chicken Wings, Takeout Style (thewoksoflife)

10 whole chicken wings, washed and pat dry
1/8 t black pepper
1/4 t white pepper
1/4 t garlic powder
1 t salt
1/2 t sugar
1 T soy sauce
1 T Shaoxing wine
1 t sesame oil
1 egg
1 T cornstarch
2 T flour
oil for frying

Combine all the ingredients (except the frying oil, of course) in a large mixing bowl. Mix everything until the wings are well-coated. Let the wings marinate for 2 hours at room temp or in the refrigerator overnight for best results. (If you refrigerate the wings, be sure to let them come to room temperature again before cooking). After marinating, if it looks like there is liquid in the wings, be sure to mix them thoroughly again. The wings should be well coated with a thin batter-like coating. If it still looks too watery, add a bit more corn starch and flour. Fill a medium pot about 2/3 of the way up with oil, and heat it to 325 F. Fry wings in small batches for 5 min and remove to a sheet pan lined with paper towels. After all wings are fried, return them in batches to the oil and fry again for 3 min. Drain on paper towels or a cooling rack and serve with hot sauce!

Oven Roasted Five Spice Peking Chicken (pupswithchopsticks)

1 whole chicken
1/2 t five spice powder (for dusting the cavity)

Lightly dust the inside of the chicken with five spice powder.

Marinade

1/4 c light soy sauce
2 T dark soy sauce (for colour)
1 T sugar
5 – 6 slices ginger
1 t five spice powder

In a large bowl or ziploc bag combine marinade and coat chicken in it. Marinate for a minimum of 4 hours. (Preferably overnight.) Remove chicken from fridge about 30 min prior to cooking it and stuff the chicken with the ginger that it was marinating it. Set up a tray with a rack and set the chicken on it. (If you don’t have a rack, you can crunch up foil balls and set the chicken on it, you need airflow to roast the chicken optimally.) If you are using a digital thermometer, insert it into the thickest part of the chicken, usually into the thigh without touching the bone. (Not between the drums and the thigh, but the thigh itself.) Pre-heat the oven to 350 F. After 20 min you should see oil drippings. Baste the chicken with the oil every 20 min for an hour. (If you don’t get any oil drippings, you can use 1 – 2 T oil.) For the last 30 min, start basting it every 10 – 15 min with the basting sauce. Remove chicken when the temp hits 165 F, which is about 1 hour and 30 min of cooking. This may vary depending on the size of the chicken and the stove settings. Let the chicken rest for 10 – 15 minutes before cutting it.

Basting Sauce

2 T maple syrup (or honey)

Cook leftover marinade in a small pot over the stove top for 5 – 10 min and add in 2 T maple syrup or honey at the end to sweeten and thicken it. Set this aside for basting at the end.

Skillet Chicken Bulgogi (allrecipes)

1/4 c chopped onion
5 T soy sauce
2 1/2 T brown sugar
2 T minced garlic
2 T sesame oil
1 T sesame seeds
1/2 t cayenne
salt and ground black pepper to taste
1 lb skinless, boneless chicken breasts, cut into thin strips

Whisk onion, soy sauce, brown sugar, garlic, sesame oil, sesame seeds, cayenne pepper, salt  and black pepper together in a bowl until marinade is smooth. Cook and stir chicken and marinade together in a large skillet over medium-high heat until chicken is cooked through, about 15 min. Note: Add vegetables if you wish; like carrot straws and sliced mushrooms. For a little more bite, use a peppercorn medley grinder instead of black pepper. You can substitute peanut oil for the sesame oil, if desired.

Crispy Honey Chicken (togetherasfamily)

Honey Sauce

1/2 c honey
2 T low sodium soy sauce
2 T water
1/4 t sesame oil
1 T apple cider vinegar or rice wine vinegar
pinch of red pepper flakes (opt)
1 T cornstarch
1 T water

In a saucepan over medium heat, add the honey, soy sauce, water, sesame oil, red pepper flakes (if using) and vinegar. Whisk together and bring to a boil. In a separate bowl stir together the cornstarch and water. Set aside. Once the sauce is boiling slowly add the cornstarch mix, while whisking. Bring back to a boil and then turn the heat down to low and let simmer for 10 min. (If the sauce seems to be getting too thick (while you’re frying the chicken) then add water, a tablespoon at a time, to thin it out. You don’t want the sauce too thin as it is supposed to be a thicker sauce.)

Chicken

3 large chicken breasts, cut into 1 1/2″ pieces
1 1/2 c  flour
1 t chili powder
1 t cumin
1/2 t coriander
1/2 t onion powder
1 1/2 c buttermilk
Canola oil for frying

Heat oil in a deep skillet pan over medium high heat. In a dish, mix the flour and spices. Put the buttermilk in a separate bowl. Toss the chicken (about 15 pieces at a time) in the flour, then into the buttermilk and then back into the flour. Place the coated chicken in the hot oil and cook for about 5 – 7 min, turning the chicken so all sides get cooked. The chicken needs to be cooked through and up to temp. Place the cooked chicken on a paper towel lined plate. Continue cooking the remaining chicken in batches until done. Combine all the cooked chicken into a large mixing bowl. Pour the hot honey sauce over and gently mix together until all chicken pieces are coated.

Easy Orange Chicken (thediaryofarealhousewife)

Orange Sauce

1 c BBQ sauce
1 c sweet orange marmalade
2 T soy sauce

In a small sauce pan add BBQ sauce, orange marmalade and soy sauce. Whisk together and allow to cook on a simmer.

Chicken

3 chicken breast, boneless skinless, cut into bite size pieces
1 c flour
2 eggs
4 – 6 T olive oil

Heat a large skillet on medium heat and add oil. Whisk egg together in a bowl. Wash chicken pieces in egg wash and then coat with flour. Add chicken to warm oiled skillet. Allow chicken to cook for 3 – 4 min before turning over. Turn and cook until both sides are crispy. Add chicken to a large mixing bowl and pour orange sauce over cooked chicken. Use tongs to toss and coat the chicken. Note to Me: Add some spices to flour for more flavour.

Save Asiago Chicken Pasta with Sun-Dried Tomatoes and Spinach (juliasalbum)

1/3 c sun-dried tomatoes with oil (2 T)
1 lb chicken breast, sliced in half, chopped
3 garlic cloves, minced
salt
paprika
1 c half and half (and more)
1/4 t salt
1 c Asiago cheese, grated
8 oz penne pasta (use gluten free brown rice penne, for gluten free version)
2 c fresh spinach

Heat sun-dried tomatoes (cut them) in 2 T olive oil and chopped garlic on medium heat. Add chopped chicken breast to the sun-dried tomatoes and oil, generously season the chicken in the skillet with salt and paprika. Cook chicken until it’s cooked through completely. To the same skillet add half and half and salt, bring to boil. Add grated Asiago cheese and stir for about 30 seconds to melt the cheese. Reduce the heat from boil to simmer and continue stirring to make sure all cheese melts. At this point, if the sauce is too thick, add another 1/3 c half and half and stir. Taste the sauce, if 1/4 t salt was not enough add more. Cook pasta according to package instructions. Drain, rinse. Add cooked and drained pasta to the sauce. Add spinach, mix everything – cover with the lid and let the pasta sit to allow spinach to wilt, on low simmer. After spinach has wilted, stir everything together to combine, taste and add more salt, if needed.