Before cooking
In a medium bowl, mix together thoroughly:
- 1 tablespoon cornstarch
- 1 tablespoon Chinese cooking wine or dry white wine
- 2 teaspoons light soy sauce
- 2 teaspoons oyster sauce
- 1 teaspoon salt
- 1 teaspoon sugar
Cut into 1 1/2 x 1/2 inch pieces (this is more easily done if the chicken is partially frozen):
- 1 1/2 pounds boneless, skinless chicken thighs
Toss in the soy sauce mixture. Cover with plastic wrap and let stand for 20-30 minutes. On a small plate place:
- 4 teaspoons finely minced garlic
- 1 tablespoon finely minced peeled fresh ginger
On another small plate, place:
- 20 snow pea pods, trimmed
- 1 medium onion, cut into 1/4 inch thick slices
In a small bowl, mix together thoroughly:
- 1 tablespoon hoisin sauce
- 1 tablespoon ketchup
- 1 tablespoon toasted sesame oil
- 1 1/2 teaspoons dark soy sauce
- 1/2 teaspoon red pepper flakes
Have ready:
- 2/3 cup chicken stock
- 3 scallions, sliced lengthwise into thin strips, then cut into 2 inch sections
To cook
Heat a wok or large skillet over high heat until hot. Add 2 tablespoons peanut oil. Swirl the oil around the pan until very hot but not smoking. Add the minced garlic and ginger and stir briefly until the garlic is very slightly browned. Add the chicken and quickly stir and flip in the oil to separate the pieces. Continue to toss and cook for about 3 minutes. Add the chicken stock and swirl until the stock is heated through. Add the snow peas and onions, stir once, cover, and cook for 2 minutes. Uncover the pan and add the soy sauce mixture. Stir lightly until all pieces are thoroughly coated. Sprinkle with the scallions, stir lightly, and remove to a serving dish. Serve immediately.
Ingredients
nocoupons
- 3 whole (6 split) chicken breasts, bone-in, skin-on
- 3 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 5 cups chicken stock, preferably homemade
- 2 chicken bouillon cubes
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 2 cups yellow onions, chopped (2 onions)
- 3/4 cup all-purpose flour
- 1/4 cup heavy cream
- 2 cups medium-diced carrots, blanched for 2 minutes
- 1 (10-ounce) package frozen peas (2 cups)
- 1 1/2 cups frozen small whole onions
- 1/2 cup minced fresh parsley leaves
For the pastry:
nocoupons
- 3 cups all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1 teaspoon baking powder
- 1/2 cup vegetable shortening
- 1/4 pound cold unsalted butter, diced
- 1/2 to 2/3 cup ice water
- 1 egg beaten with 1 tablespoon water, for egg wash
- Flaked sea salt and cracked black pepper
Directions
Preheat the oven to 350 degrees F.
Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.
In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
Preheat the oven to 375 degrees F.
Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
Ingredients
6 (4-ounce) skinless, boneless chicken breast halves
2 tablespoons olive oil
2 cups thinly sliced mushrooms
2/3 cup Marsala wine
2 tablespoons chopped fresh parsley
1/4 teaspoon ground black pepper
Fresh parsley sprig and sliced cherry tomatoes for garnishes, optional
To make
01. Place chicken breasts between 2 pieces of waxed paper. Lightly pound each piece of chicken to a 1/8-inch thickness.
02. Heat oil in a large skillet over medium heat until hot but not smoking. Add mushrooms; saute until soft, about 10 minutes. Add chicken to skillet. Cook, turning once, until meat is no longer pink, about 6 minutes.
03. Remove chicken to a serving platter; cover with foil to keep warm. Add wine to skillet; bring to a boil, then simmer until liquid is reduced by half, about 5 minutes. Stir in parsley and pepper. Pour sauce over chicken. Add garnishes if desired.
Perfect partner: Glazed carrots
Boil 1 pound baby carrots until tender. Drain well and transfer to a serving bowl. Toss with1 tablespoon butter, 2 tablespoons apricot preserves and salt and black pepper to taste.
Ingredients
1 (4-pound) chicken, cut into 8 pieces
1 clove garlic, split
1/2 teaspoon salt
1/4 cup fresh lime juice
2 tablespoons fresh orange juice
2 tablespoons honey mustard
Lime wedges, fresh oregano for garnish, optional
To make
01. Heat a charcoal grill until coals form white ash, or preheat a gas grill or broiler to medium.
02. Rub chicken with cut sides of garlic; sprinkle with salt. For marinade, combine lime juice, orange juice and honey mustard in a small bowl; mix well. Brush chicken on all sides with marinade. Discard any leftover marinade.
03. Place chicken on grill rack or broiler pan. Cook 6 inches from heat, turning once, until no longer pink inside, about 25 minutes. Transfer to a platter; garnish with lime and oregano, if desired.
Perfect partner: Easy fruit relish
In a bowl, stir together one 11-ounce can drained Mandarin oranges and one 8-ounce can whole-berry cranberry sauce; add 1/3 cup chopped nuts.
Cooking secret: To make honey mustard, mix dry mustard with a little water; blend in some honey. Let stand 10 minutes.
Ingredients
2 Whole chicken breasts (1 3/4 lbs), bone in, split and skinned
Salt and freshly ground pepper
2 tsp olive oil
1 3/4 cups homemade or low-sodium canned chicken stock
4 canned plum tomatoes, seeded and quartered
12 baby carrots, peeled and trimmed
1/2 lb asparagus, trimmed and cut into 1 1/2 inch pieces
1 leek (about 6 oz), well cleaned and cut into 1/4 inch rounds
1 cup shelled peas, preferably fresh
Flat leaf parsley for garnish (optional)
To make
01. Season chicken breasts with salt and pepper. Heat olive oil in a large skillet, add chicken, and cook over medium-high heat until golden brown on both sides, about 7 minutes total.
02. Add stock and tomatoes, bring to a boil, and cover. Cook on medium-low heat for about 20 minutes; remove chicken and set aside.
03. Add carrots to skillet and cook, covered, until almost tender, about 5 minutes. Add asparagus, leeks, and peas and cook until all the vegetables are tender, about 5 more minutes.
04. Meahwhile, pull chicken from bone and shred into large bite-size pieces. Return chicken to skillet and cook until heated through, about 2 minutes. Serve over egg noodles and garnish with sprigs of parsley, if desired.
Ingredients
1 pkg Schilling Chicken Dijon Sauce Blend
1/2 cup milk
1/2 cup water
1 Tbsp oil
1 lb boneless, skinless chicken breast halves
1 Tbsp honey
To make
01. Combine sauce blend with milk and water. Set aside.
02. In a skillet, heat oil over medium-high heat. Add chicken breasts and saute 4-5 minutes per side. Pour sauce mixture over chicken. Heat to a boil. Stir in honey. Cover and simmer 10 minutes.
03. Serve with steamed herbed white and wild rice combination; carrots and broccoli medley.
Ingredients
1 Tbsp vegetable oil
4 Skinless, boneless chicken breast halves (about 1 lb)
1 can (10 3/4 oz) Campbell’s Condensed Tomato Soup
1 Tbsp packed brown sugar
1 Tbsp vinegar
1 Tbsp Worcestershire sauce
4 Cup hot cooked rice
To make
01. In medium skillet over medium-high heat, heat oil. Add chicken and cook 10 minutes or until browned. Set chicken aside. Pour off fat.
02. Add soup, sugar, vinegar and Worcestershire. Heat to a boil.
03. Return chicken to pan. Reduce heat to low. Cover and cook 5 minutes or until chicken is no longer pink.
04. Serve with rice and stir-fried vegetables.
Ingredients
1 1/2 lb boneless, skinless chicken breasts
1 can (15 oz) black beans, drained
1/3 cup chopped green onions
1/3 cup chopped fresh cilantro
Salt and pepper to taste
1 package (10 count) small flour tortillas
2 cans (14 oz each) Mild Enchilada Sauce
1 1/2 cups grated cheddar cheese
To make
01. Fill medium-size saucepan half full with water; bring to simmer; add chicken and simmer until chicken is cooked and no longer pink (about 20 minutes); drain. When chicken is cool enough to handle, chop or shred by hand into bite-size pieces (there should be about 3 cups), transfer to medium-size bowl.
02. Put black beans, green onions and cilantro in bown with chicken; season to tastewith salt and pepper.
03. Spray bottom of 13×9x2-inch pan with vegetable spray; brush bottom of dish with a light coat of enchilada sauce.
04. To assemble; lay tortilla on flat surface; spread 1-2 Tbsp enchilada sauce over tortilla; place 1/2 cup chicken mixture on center of tortilla and roll up. Place seam side down in baking dish. Repeat with remaining tortillas.
05. Pour remaining enchilada sauce evenly over enchilladas; sprinle cheese over sauce.
06. Cover and bake in preheated 375°F oven for 15 minutes, then uncover and bake until cheese is melted and enchiladas are heated through, about 10 minutes.
Ingredients
1 pkg frig biscuits, grande (flaky is best)
1/2 lb ground turkey or chicken
garlic
1/2 cup tomato sauce or salsa
1/2 cup corn
1 cup grated cheese
1 tbsp sugar
1 egg, beaten
To make
01. Brown turkey and season with garlic.
02. Mix sauce, corn, cheese & sugar. Add browned meat.
03. Flatten biscuits and paint around edge with egg.
04. Put mixture in center, fold over and press edges with a fork.
05. Bake at 375°F for 15 minutes.
1 lb thawed boneless, skinless chicken breasts
1 Tbs olive oil
2 onions, chopped
4 carrots, diced
3 Tbs all-purpose flour
1/2 C dry white wine
2 C 1 percent milk
1 10oz package frozen peas
1 Tbs fresh thyme
Kosher salt and black pepper
1 9″ store bought piecrust, thawed if frozen
- Heat oven to 400 degrees. Cook the chicken in a pot of simmering water until cooked through, 10-12 minutes; let cool, then shred.
- Meanwhile, heat the oil in a saucepan over medium heat. Add the onions and carrots and cook, stirring, until they begin to soften, 6-8 minutes (do not let them darken). Sprinkle the flour over the vegetables and cook, stirring, for 1 minute.
- Add the wine and cook until evaporated, about 5 minutes. Add the milk and simmer until the sauce thickens, 2-3 minutes. Stir in the chicken, peas, thyme, 3/4 tsp salt, and 1/4 tsp pepper. Transfer to a shallow 1 1/2 – 2 quart baking dish.
- Lay the crust on top, pressing to seal. Cut several vents in the crust. Place the pot pie on a baking sheet and bake until bubbling and the crust is golden, 30-35 minutes.
