HONEY GARLIC CHICKEN STIR FRY 🍯 🍗
1 tablespoon + 1 teaspoon vegetable oil divided use
1 cup thinly sliced peeled carrots
2 cups broccoli florets
1 lb boneless skinless chicken breasts, cut into 1 inch pieces
4 cloves garlic minced
¼ cup low sodium chicken broth or water
¼ cup soy sauce
3 tablespoons honey
2 teaspoons cornstarch
salt and pepper to taste
1. Heat 1 teaspoon of oil in a large pan over medium heat.
2. Add the broccoli and carrots and cook for approximately 4 minutes or until vegetables are tender.
3. Remove the vegetables from the pan; place them on a plate and cover.
4. Wipe the pan clean with a paper towel and turn the heat to high.
5. Add the remaining tablespoon of oil.
6. Season the chicken pieces with salt and pepper and add them to the pan in a single layer - you may need to do this step in batches. Cook for 3-4 minutes on each side until golden brown and cooked through.
7. Add the garlic to the pan and cook for 30 seconds.
8. Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.
9. In a bowl whisk together the chicken broth, honey and soy sauce.
10.In a small bowl mix the cornstarch with a tablespoon of cold water.
11. Pour the soy sauce mixture over the chicken and vegetables; cook for 30 seconds.
12. Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
Serve immediately, with rice if desired.✨
I got the recipe for tonight’s dinner from 31 One-Pot Recipes by Tasty on YouTube. I upped the quantities by quite a lot in order to feed three appetites and leave leftovers for my lunch tomorrow. But here’s the recipe as the video shows it.
2 tbsp olive oil
1 lb sliced chicken breast
Salt & pepper
2 garlic cloves (I used 2 tsp minced garlic)
2 cups chicken broth
2 1/2 cups penne pasta
3 cups fresh spinach
3 tbsp lemon juice
3 oz cream cheese
1/2 cup shredded mozzarella cheese
1/2 cup shredded parmesan cheese
Cook the chicken, seasoning to taste with salt and pepper and the garlic. When the chicken is nearly done, add the chicken broth and pasta. (Do not drain the cooking juices from the chicken.) Cover and simmer for 20 minutes.
Uncover and test to make sure the pasta is done. Add the fresh spinach and lemon juice and stir until the spinach wilts. Turn off the heat.
Add the cream cheese, mozzarella, and parmesan. Stir to combine, and serve!
ONE PAN CHICKEN GARLIC MUSHROOM SAUTE👏🏻 Ingredients🍎: 1 ½ lb chicken thighs or breasts, skinless boneless (about 4 to 5 pieces) 1 cup sliced mushrooms ½ tbsp avocado oil or olive oil ⅛ tsp sea salt ⅛ tsp black pepper 2 tbsp butter, divided in half 3 garlic cloves, minced ⅓ cup white cooking wine ½ tsp arrowroot powder Prep👩🏻🍳: 1. Sprinkle chicken with salt and pepper. In a large skillet over medium high heat sear chicken in ½ tbsp oil for 5 to 7 minutes on each side until browned. 2. Remove chicken from skillet and place on a plate and set aside (will return to the pan later). In the same pan used for the chicken, melt 1 tbsp butter over medium heat. Add minced garlic and sliced mushrooms. Stir and saute until mushrooms are browned and softened. 3. Add wine to the pan and stir. In a small bowl mix; 1 tbsp butter and ½ tsp arrowroot powder, smashing arrowroot powder into the butter with a fork until butter has absorbed the arrowroot. 4. Add the arrowroot butter to the mushroom wine mixture in the pan. Stir and melt arrowroot butter into the saute over medium to medium high heat until the sauce starts to thicken. 5. Place chicken on top of mushroom saute, cover and turn heat down to low. Simmer for 5 to 8 minutes, or until chicken is completely cooked. Plate chicken and pour some of mushrooms and sauce over chicken Source: Beauty and the foodie
TOMATO BASIL ARTICHOKE BAKED CHICKEN🍅 Ingredients🍎: 4 chicken breasts 1.8 to 2 lb total, if chicken breasts are large, use 2 and half them horizontally salt Italian seasoning herbal 1 tablespoon butter 14 oz artichokes hearts 1/4 cup fresh basil chopped 1 roma tomato chopped 2 garlic cloves minced 1/4 cup parmesan cheese shredded 8 oz fresh mozzarella cheese sliced Prep👩🏻🍳: 1. Preheat oven to 375 F. 2. Grease the bottom of the baking pan (I used 2.5 quart oval casserole dish) with butter. 3.Season chicken breasts with salt and Italian seasoning on both sides. (Use 4 small chicken breasts or 2 large chicken breasts and half them horizontally to make 4 - that's what I did). Place chicken breasts into the greased baking dish and bake for 15 minutes at 375 F, uncovered. 4. Remove from the oven (the chicken will not be completely cooked through - you'll continue baking it later). 5. Combine chopped artichoke hearts, chopped basil, chopped tomato, minced garlic cloves and 6. Parmesan cheese together in a small bowl. 7. Place this mixture on top of chicken in the baking dish. Top with sliced fresh mozzarella cheese. 8. Continue baking the chicken for 15-20 more minutes at 375 F, uncovered. Broil in the end, if desired. 9. Serve as is, or over cooked spinach or rice. You can use juices from the pan to pour over the chicken and the cooked spinach or rice. Source:Julia’s Album
BAKED SPINACH PROVOLONE CHICKEN BREAST🍗💫 Ingredients🍎: 2 boneless skinless Chicken Breasts butterflied 2 slices Provolone cheese 1 5oz container of fresh Baby Spinach 4 clove minced Garlic Dash of Paprika 1 Tbs Olive Oil Prep👩🏻🍳: 1. Preheat oven to 425 degrees. 2. In large frying pan add Olive Oil and Garlic, sauté over medium heat for 1-2 minutes. 3. Add Spinach and stir frequently until Spinach is wilted and cooked, about 2-3 minutes. 4. Butterfly chicken breasts, slice lengthwise down the middle but not all the way through. 5. Place a slice of Provolone cheese over each chicken breast. 6. Add Spinach and garlic on top of cheese. 7. Fold chicken in half like a sandwich keeping the stuffing in. 8. Place on greased baking dish. 9. Sprinkle top of chicken with paprika. 10. Bake uncovered 30 Minutes. 11. Enjoy!
Starting today, I’ll be sharing 6 chicken recipes that I’ve found and that I personally love! Hope you like them as much as I do❤️
Easy lemon chicken🍋🍗
1 lb boneless chicken breasts
1 tbs plus 2 tsp of clarified or vegan butter
1 tbs olive oil
½ tsp garlic powder
salt and pepper
½ cup of rice flour (or regular flour)
½ cup of fresh lemon juice
2 lemons, sliced
1 tbs lemon zest
½ cup low sodium chicken broth
fresh parsley if you have some!
1. Mix together rice flour, garlic powder, and a sprinkle of salt and pepper. Lightly dredge each piece of chicken in flour mixture, shaking off excess.
2. Over medium heat, melt butter mix in olive oil. Brown chicken on each side for 2-3 minutes. 3. 3. Transfer to a plate and keep warm.
4. Turn heat up to high and deglaze your pan with the lemon juice and chicken broth. Reduce heat to medium and stir liquid with the browned pan drippings from chicken.
5. Add chicken back to pan and top with lemon zest. Simmer on low heat for about ten minutes. 6. Sauce should thicken a bit. Top with lemon slices and simmer for 5 more minutes. Sprinkle with additional salt and pepper if desired and top with fresh parsley, if you have it.
7. Delicious served with brown rice and steamed veggies!
Making chicken, black bean and spinach curry. Sauté some chopped (preferably organic) chicken breast in coconut oil with diced onion, crushed garlic, crumbled dried haberno chilli (to taste), ground cumin, ground coriander, cumin seeds, turmeric and cinnamon. When the chicken pieces have sealed, add sliced carrots and cooked, drained black beans and give the pan a good stir. Pour in some tinned, chopped tomatoes, a pinch of sugar, an organic chicken stock cube and about 200ml water. Bring to the boil, cover and simmer until the sauce has reduced nicely and the chicken is completely cooked through. Throw in a few handfuls of fresh spinach and allow to wilt into the sauce, before seasoning to taste and serving with rice, quinoa or over a baked sweet potato as preferred. Enjoy!
Bantam guar is one of eastern Tamriel's most popular (and cutest) livestock animals, and contrary to popular belief it is not actually related to the humble Morrowind guar! These admittedly adorable little buggers are more akin to poultry, and are the star of today's dish. This traditional Dunmeri recipe is just the thing for those of you looking for an exciting twist on chicken stew, though my recipe calls for rice instead of grape wine (the traditional Cyrodiilic dish is slightly different). It's the perfect winter warmer, and one of my trusted recipes for good food to eat when you're feeling a little under the weather!
You will need:
2 chicken breasts, cubed
1 large stalk ginger (at least 60g), peeled and sliced
5 spring onions, sliced
350ml Chinese cooking wine like Shaoxing
150ml dark soy sauce
1 tbsp rice vinegar
1 tsp ginger powder
2 tbsp sesame oil
2 tsp pepper
2 star anise pods
3 cloves garlic, minced
3-6 mala peppercorns (optional)
1 tbsp brown sugar
In a bowl, mix together the salt, pepper, Shaoxing, rice vinegar, soy sauce, sesame oil, ginger powder and sugar. Add the chicken to the mix, stir until covered, and set aside.
In a medium-sized pot, throw in the star anise, mala peppercorns (if you're using them), the white stems of the spring onions, and the ginger slices, layering them across the bottom to prevent the meat from sticking. Pour the chicken mixture on top. If it's not covered by liquid, add enough water until the meat is just covered.
Bring the pot to a boil, then reduce to a simmer with the lid off. After 8-10 minutes, stir the pot well, then pop the lid on. Leave to cook for at least 10-15 more minutes, until half the liquid has evaporated. Garnish with the spring onion leaves.
In a large bowl, combine crown, honey, preserves, soy sauce, salt & pepper and garlic. Divide sauce into 2 bowls. Add drumettes to one bowl, tossing to coat. Cover with plastic wrap and marinate in refrigerator for at least 3 hours, preferably overnight.
SET UP GRILL for direct cooking over medium-high heat. Oil grate when ready to start cooking. Let drumettes stand at room temperature for 30 minutes. Place on hot, oiled grill. Cook for 12 to 18 minutes or until cooked through, turning occasionally. Baste with remaining sauce each time you turn. Transfer chicken to a serving platter.