Ingredients:
vegetable oil
4 cups all-purpose flour
6 tablespoons garlic salt
3 tablespoons ground black pepper
4 eggs, beaten
8 skinless, boneless chicken breast halves - cut into small chunks
Instructions:
Heat 1 inch oil to 350 degrees F (175 degrees C) in a large skillet or saucepan.
Stir together the flour, garlic salt, and pepper in a bowl. Dip the chicken pieces individually into the beaten eggs before pressing into the flour mixture to coat; shake off the excess flour. Place the coated chicken pieces onto a plate until all the chicken has been coated.
Cook the chicken in batches in the hot oil until golden brown and no longer pink in the center.
Ingredients:
1 cup water 1/2 cup white sugar 1/3 cup soy sauce 2 tablespoons peanut butter 1 tablespoon honey 2 teaspoons wine vinegar 1 tablespoon minced garlic 12 large chicken wings, tips removed and wings cut in half at joint 1 teaspoon sesame seeds, or to taste (optional)
Instructions:
In an electric skillet or a large skillet over medium heat, mix together the water, sugar, soy sauce, peanut butter, honey, wine vinegar, and garlic until smooth and the sugar has dissolved. Place the wings into the sauce, cover, and simmer for 30 minutes. Uncover and simmer until the wings are tender and the sauce has thickened, about 30 more minutes, spooning sauce over wings occasionally. Sprinkle with sesame seeds.
Ingredients:
6 skinless, boneless chicken breast halves 1 teaspoon garlic salt ground black pepper to taste 2 tablespoons olive oil 1 onion, thinly sliced 1 (14.5 ounce) can diced tomatoes 1/2 cup balsamic vinegar 1 teaspoon dried basil 1 teaspoon dried oregano 1 teaspoon dried rosemary 1/2 teaspoon dried thyme
Instructions:
Season both sides of chicken breasts with garlic salt and pepper. Heat olive oil in a skillet over medium heat; cook seasoned chicken breasts until chicken is browned, 3 to 4 minutes per side. Add onion; cook and stir until onion is browned, 3 to 4 minutes. Pour diced tomatoes and balsamic vinegar over chicken; season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Ingredients:
2 tablespoons olive oil 1 onion, chopped 4 skinless, boneless chicken breast halves 3 tablespoons ketchup 2 tablespoons soy sauce 3 tablespoons white sugar 2 tablespoons lemon juice 1 teaspoon ground black pepper
Instructions:
Saute onion in oil until translucent. Watch Now Add chicken, and brown lightly. Watch Now Combine ketchup, soy sauce, sugar, lemon juice, and pepper; mix well. Pour over chicken, and bring to a boil. Cover, reduce heat, and simmer for 25 to 35 minutes. Watch Now
Ingredients:
For the Veggie Stuffing: 1/2 yellow onion, diced 1 small carrot, diced 1/2 rib celery, diced 2 cloves garlic, sliced, or to taste 1 tablespoon minced fresh rosemary, or more to taste kosher salt and freshly ground black pepper to taste 1 pinch cayenne pepper, or to taste 2 teaspoons olive oil 1 (3 1/2) pound whole chicken kosher salt to taste kitchen twine 1 pound buttercrust pastry dough all-purpose flour, or as needed 1 egg 2 teaspoons water fleur de sel to taste For the Sauce: 1 tablespoon butter salt to taste 2/3 cup rose wine 4 tablespoons cold butter, cut into cubes
Instructions:
Combine onion, carrot, and celery in a bowl. Add garlic, rosemary, salt, black pepper, and cayenne pepper. Drizzle in olive oil. Mix stuffing well. Trim away the wing tips of the chicken. Season the whole surface and cavity generously with salt. Spoon the stuffing into the cavity, reserving any extra for the sauce later. Tie the legs together with string. Refrigerate until ready to wrap. Place dough onto a well floured surface. Sprinkle more flour on top. Roll out into a large circle about 1/8 inch thick. Place chicken, breast-side down, in the center of the dough. Wrap dough over the chicken. Cut off sections of excess dough and patch them over areas with less coverage. Beat egg and water together and brush some egg wash over the redistributed dough. Press the rest of dough into the new seams. Continue folding dough over the chicken, brushing with egg wash and patching pieces together as needed, until chicken is fully covered. Do not stretch the dough too thin. Flip chicken over onto a baking sheet lined with a silicone mat. Press on the inside of both legs to enhance their shape. Refrigerate until crust is cold, about 30 minutes. Preheat the oven to 400 degrees F (200 degrees C). Brush the remaining egg wash all over the chicken. Sprinkle fleur de sel on top. Bake in the preheated oven until crust is beautifully browned, about 1 hour and 10 minutes. Transfer chicken to a pie dish and let rest while preparing the sauce, 30 minutes to 1 hour. Cut a small hole into the back of the chicken and spoon out 1/2 cup of the stuffing. Place in a saucepan with 1 tablespoon butter. Add a pinch of salt. Cook and stir over medium-high heat until vegetables are tender, about 3 minutes. Add wine and the pan drippings. Cook, stirring occasionally, until reduced by half, about 4 minutes. Add cold butter. Turn off heat and stir sauce vigorously until butter melts. Slice chicken and serve with the sauce.
Ingredients:
1 pound skinless, boneless chicken breast halves 1 (8 ounce) package cream cheese, softened 1 (8 ounce) jar mayonnaise 1 (8 ounce) package shredded Cheddar cheese 1 (4 ounce) can diced green chile peppers 1 jalapeno pepper, finely diced
Instructions:
Preheat oven to 350 degrees F (175 degrees C). Place chicken breast halves on a medium baking sheet. Bake in the preheated oven 20 minutes, or until no longer pink. Remove from heat, cool and shred. Place shredded chicken in a medium bowl, and mix in cream cheese, mayonnaise, Cheddar cheese, green chile peppers and jalapeno pepper. Transfer the chicken mixture to a medium baking dish. Bake uncovered in the preheated oven 30 minutes, or until the edges are golden brown.
Ingredients:
4 skinless, boneless chicken breast halves, cut into bite-size pieces 1 tablespoon Cajun seasoning blend (such as Tony Chachere's®), or to taste 1 1/4 cups chicken broth 1 tablespoon cornstarch 4 teaspoons soy sauce, divided 2 tablespoons olive oil, divided 2 cups shredded cabbage 25 sugar snap peas, chopped 10 small spears fresh asparagus, trimmed and cut into bite-size pieces 3 stalks celery, chopped 1/2 red bell pepper, cut into thin strips 2 green onions, chopped 1 (8 ounce) can sliced bamboo shoots, drained 1/2 cup cashews 1 pinch paprika, or to taste (optional)
Instructions:
Sprinkle chicken pieces with Cajun seasoning. Whisk chicken broth, cornstarch, and 3 teaspoons soy sauce together in a bowl until completely blended. Heat 1 tablespoon olive oil in a deep frying pan or wok over high heat. Cook and stir chicken in hot oil until cooked through, 6 to 10 minutes. Remove chicken from pan and drain any accumulated liquids. Heat remaining 1 tablespoon olive oil in the frying pan or wok over high heat. Stir fry cabbage, snap peas, asparagus, celery, red bell pepper, green onions, and bamboo shoots for 1 minute. Stir in 1 teaspoon soy sauce. Continue cooking until vegetables are tender but still crisp, about 3 minutes. Stir chicken into cabbage mixture. Pour chicken broth mixture over chicken mixture, reduce heat to medium, and simmer until sauce thickens, about 1 minute. Reduce heat to low; add cashews and cook until heated through, 1 minute. Sprinkle with paprika.
Ingredients:
4 skinless, boneless chicken breast halves , cut into cubes 1 tablespoon olive oil 1 tablespoon minced garlic 1 teaspoon red pepper flakes 1 pinch salt and freshly ground black pepper to taste 1 yellow bell pepper, diced 1 onion, diced 1/4 cup pitted kalamata olives, diced 1/4 cup capers, drained 1 cup halved cherry tomatoes 1 pound shredded mozzarella cheese 1 cup crumbled feta cheese 4 Italian-style hoagie buns, split lengthwise and toasted 1/4 cup artichoke aioli (see footnote for recipe link) 1/4 cup chopped fresh basil
Instructions:
Combine chicken, olive oil, garlic, red pepper flakes, salt, and black pepper in a large bowl; toss to coat. Heat a large pot or Dutch oven over medium-high heat. Add chicken mixture and cook, stirring frequently, until chicken is no longer pink in the center, about 5 minutes. Add yellow bell pepper and onion; cook until onion begins to soften, about 5 minutes. Mix in olives and capers until combined. Stir in mozzarella cheese until melted. Remove from heat and stir in feta cheese. Spread each hoagie roll with 1 tablespoon artichoke aioli. Evenly distribute the chicken mixture among the 4 sandwiches. Sprinkle each sandwich with 1 tablespoon basil.
Ingredients:
3 cloves garlic, minced 1 onion, chopped 3 tablespoons margarine 2 tablespoons all-purpose flour 3 (14 ounce) cans chicken broth 4 cups half-and-half 1 (10.75 ounce) can condensed cream of chicken soup 1 cup fresh salsa 1 (15 ounce) can creamed corn 6 boneless, chicken breast halves - cooked, skinned 2 teaspoons ground cumin 1 (1.27 ounce) packet dry fajita seasoning 3 tablespoons chopped fresh cilantro 16 ounces tortilla chips 8 ounces shredded Monterey Jack cheese
Instructions:
In a large pot over medium heat, saute the garlic and onion in the butter or margarine for 5 minutes. Add flour and stir well, cooking for 1 minute more. Add the broth and half-and-half. Bring to a boil and reduce heat to low. Add the soup, salsa, corn, chicken, cumin, fajita seasoning and 2 tablespoons cilantro. Stir and continue to heat for 15 minutes. Crumble tortilla chips into individual bowls, add 1/2 ounce shredded cheese to each bowl and ladle in soup. Top each bowl with more crumbled chips, remaining 1/2 ounce cheese and remaining 1 tablespoon cilantro, and serve.
Ingredients:
1/3 cup lemon juice 1/4 cup olive oil 1 tablespoon Dijon mustard 2 large cloves garlic, finely chopped 2 tablespoons finely chopped red bell pepper 1/2 teaspoon salt 1/4 teaspoon ground black pepper 4 skinless, boneless chicken breast halves
Instructions:
In a bowl, mix the lemon juice, olive oil, Dijon mustard, garlic, red bell pepper, salt, and pepper. Set aside 1/4 cup of the mixture to use for basting. Place chicken in the bowl, and marinate at least 20 minutes in the refrigerator. Preheat grill for high heat. Lightly oil grill grate. Drain and discard marinade from the bowl, and place chicken on the grill. Cook 6 to 8 minutes on each side, until juices run clear, basting occasionally with the reserved marinade.
Ingredients:
1 cup yogurt 1 tablespoon lemon juice 2 teaspoons fresh ground cumin 1 teaspoon ground cinnamon 2 teaspoons cayenne pepper 2 teaspoons freshly ground black pepper 1 tablespoon minced fresh ginger 1 teaspoon salt, or to taste 3 boneless skinless chicken breasts, cut into bite-size pieces 4 long skewers 1 tablespoon butter 1 clove garlic, minced 1 jalapeno pepper, finely chopped 2 teaspoons ground cumin 2 teaspoons paprika
Instructions:
In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and salt. Stir in chicken, cover, and refrigerate for 1 hour. Preheat a grill for high heat. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.
Ingredients:
2 tablespoons cornstarch 2 tablespoons rice flour 4 teaspoons cayenne pepper 4 teaspoons paprika 4 teaspoons ground cumin 4 teaspoons garam masala 1 teaspoon ground turmeric 2 teaspoons freshly ground black pepper 4 teaspoons kosher salt For the Sauce: 1/2 cup seasoned rice vinegar 2 tablespoons thinly sliced red onion 1 tablespoon thinly sliced ginger 1/2 tablespoon minced fresh chives 2 teaspoons sambal chili paste 1/2 teaspoon red pepper flakes 4 pounds chicken wings 1 teaspoon vegetable oil, or as needed For the Ginger Oil: 1 tablespoon freshly grated ginger 2 tablespoons vegetable oil
Instructions:
Preheat the oven to 450 degrees F (230 degrees C). Combine cornstarch and rice flour in a bowl. Add cayenne pepper, paprika, cumin, garam masala, turmeric, black pepper, and salt. Whisk the spicy chicken coating until nicely blended. Set aside. Pour rice vinegar into another bowl. Add red onion and sliced ginger. Toss in chives, sambal, and red pepper flakes. Stir the vinegar sauce until well combined. Add wings to the spice coating in batches. Flip bowl repeatedly to toss the wings until thoroughly coated. Transfer wings onto nonstick baking sheets. Drizzle vegetable oil on top. Bake in the center of the preheated oven for 15 minutes. Meanwhile, mix grated ginger and 2 tablespoons oil together. Turn wings over and brush the ginger oil on top. Continue baking until dry and browned, 15 to 20 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Flip wings over into the oils and let rest for 3 to 4 minutes. Scrape a fork over the wings to test for crunchiness. To enjoy the wings 'wet,' place a portion of the wings into a bowl and spoon in some of the vinegar sauce. Toss until coated. For 'dry'-style, plate the dry wings and simply dip into the sauce.
Ingredients:
3 tablespoons butter, divided 1/4 cup chopped onion 1 jalapeno pepper, seeded and chopped 1 chile pepper, seeded and chopped 2 cloves garlic, chopped 1/2 cup chicken broth 1 skinless, boneless chicken breast half, cubed 1/4 teaspoon chili powder 1/4 teaspoon seasoned salt 1/4 teaspoon ground cumin 1/8 teaspoon cayenne pepper 1 tablespoon all-purpose flour 2 tablespoons sour cream 1/2 cup shredded pepperjack cheese 2 cups tortilla chips, or to taste 2 tablespoons pico de gallo, or to taste (optional)
Instructions:
Melt 2 tablespoons butter in a skillet over medium-high heat; saute onion, jalapeno pepper, chile pepper, and garlic until fragrant and lightly browned, about 3 minutes. Add chicken broth, chicken, chili powder, seasoned salt, cumin, and cayenne pepper; cook and stir until chicken is no longer pink in the center about 5 minutes. Melt 1 tablespoon butter in a microwave-safe bowl in the microwave, 15 to 20 seconds. Stir flour into melted butter until smooth. Mix flour-butter mixture and sour cream into chicken mixture; cook and stir until sauce is thickened, 2 to 4 minutes. Add pepperjack cheese to sauce and stir until melted, 2 to 3 minutes. Spread chips onto a serving platter; top with sauce and pico de gallo.
Ingredients:
8 cloves garlic, minced 3 tablespoons olive oil 2 tablespoons minced fresh rosemary 1 1/2 tablespoons Dijon mustard 1 1/2 tablespoons lemon juice 1/4 teaspoon ground black pepper 1/8 teaspoon kosher salt 4 boneless, skinless chicken breast halves
Instructions:
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Whisk garlic, olive oil, rosemary, mustard, lemon juice, ground black pepper, and salt together in a bowl. Place chicken breasts in a resealable plastic bag. Pour garlic mixture over chicken, reserving 1/8 cup. Seal bag and massage marinade into chicken. Let stand for 30 minutes at room temperature. Place chicken on preheated grill and cook for 4 minutes. Turn the chicken, baste with reserved marinade, and continue to grill until cooked through, about 5 minutes. Cover with foil and let rest for at least 2 minutes before serving.
Ingredients:
1 (3 pound) whole chicken 1 large onion, halved - unpeeled 3 carrots, cut into chunks - unpeeled 2 stalks celery, cut into chunks 1 tablespoon whole peppercorns water to cover
Instructions:
Place chicken in a large pot with onion, carrots, celery and peppercorns; add water to cover. Cover pot and bring to a boil; reduce heat to a gentle boil and cook for about 90 minutes, or until chicken meat is falling off of the bone. Remove chicken, let cool and shred or chop the meat.
Ingredients:
Sauce: 1 (16 ounce) can crushed tomatoes 1 (8 ounce) can diced tomatoes 3 (6 ounce) cans tomato paste 2 1/4 cups water 1 tablespoon dried basil salt and pepper, to taste Meatballs: 2 pounds ground chicken 1 cup dry bread crumbs 1/2 cup grated Parmesan cheese 2 eggs, lightly beaten 2 tablespoons Italian seasoning
Instructions:
Stir together the crushed tomatoes, diced tomatoes, tomato paste, water, and basil in a large saucepan over medium heat. Salt and pepper to taste. Bring to a boil, reduce heat to low, and simmer for 15 minutes while preparing meatballs. Mix together the ground chicken, bread crumbs, Parmesan cheese, eggs, Italian seasoning, salt, and pepper in a medium bowl. Roll into 1 inch balls. Heat a large skillet over medium heat, and coat with cooking spray. Brown the meatballs on all sides. Add meatballs to the simmering pasta sauce and cook until internal temperature of meatballs reaches a minimum of 160 degrees F (72 degrees C), about 30 minutes. Fill a large pot with lightly salted water, and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain. Serve the meatballs and sauce over the cooked spaghetti.
Ingredients:
4 skinless, boneless chicken breast halves salt and pepper to taste 2 teaspoons olive oil 1 (14.5 ounce) can diced tomatoes with green peppers and onions 1/4 cup sun-dried tomato pesto 1 (14 ounce) can artichoke hearts in water, drained and quartered
Instructions:
Season both sides of chicken breasts with salt and pepper. Heat oil in a large skillet over medium-high heat. Place chicken in skillet; cook, turning once to brown each side. Remove chicken from pan, and set aside. Pour tomatoes into pan; cook for 1 minute, stirring constantly, and incorporating any brown bits from bottom of pan. Stir in pesto and artichokes, and return chicken to pan. Cover, and reduce heat to medium. Simmer for 5 to 10 minutes, or until chicken is cooked through.
Ingredients:
Sauce: 2 tablespoons finely grated fresh ginger 4 cloves finely minced garlic 3/4 cup light brown sugar 1/3 cup rice vinegar 1/3 cup fish sauce 2 teaspoons hot pepper sauce, or to taste 1 teaspoon soy sauce 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces 1 tablespoon vegetable oil 1/2 cup sliced, seeded jalapeno peppers 1/2 cup sliced, seeded mild red chilies or bell peppers 1/2 cup roasted peanuts 1/2 cup chopped green onions, plus more for garnish 1/4 cup chopped fresh cilantro leaves 4 cups cooked white rice
Instructions:
Whisk grated ginger, garlic, brown sugar, rice vinegar, fish sauce, hot sauce, and soy sauce together in a large bowl. Place chicken chunks in a bowl. Pour 1/4 cup of the prepared sauce onto chicken chunks; mix until all chicken pieces are coated. Set aside 15 minutes. Heat vegetable oil in a heavy skillet over high heat. As soon as oil starts to smoke, place chicken chunks in a single layer in the pan. Cook and stir until chicken pieces start to caramelize and turn deep brown, 8 to 10 minutes. Reduce heat to medium. Stir in sliced jalapeno and red peppers, peanuts, and green onions. Cook and stir one minute. Pour in remainder of sauce. Simmer until heated through, 1 or 2 minutes. Remove from heat. Stir in cilantro. Serve over hot cooked rice and top with chopped green onions.
Ingredients:
1/4 cup butter, melted 1 teaspoon salt 4 skinless, boneless chicken breast halves
Instructions:
Preheat oven to 350 degrees F (175 degrees C). Lightly butter a baking dish. Stir 1/4 cup melted butter and salt together in a bowl. Arrange chicken in the baking dish. Brush butter mixture onto the chicken until thoroughly coated, pouring any extra over the chicken. Bake in the preheated oven until no longer pink in the center and the juices run clear, about 30 to 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Ingredients:
2 skinless, boneless chicken breast halves, sliced 2 tablespoons vegetable oil 1 tablespoon cornstarch 2 teaspoons soy sauce 2 teaspoons dry sherry 1 teaspoon minced garlic 1/2 teaspoon minced fresh ginger root 3 tablespoons soy sauce 3 tablespoons dry sherry 2 tablespoons oyster sauce 1 teaspoon sambal oelek 2 tablespoons vegetable oil, divided 3 cups broccoli florets 1/2 cup sliced onion 2 green onions, sliced salt and ground black pepper to taste
Instructions:
Mix chicken, 2 tablespoons vegetable oil, cornstarch, 2 teaspoons soy sauce, 2 teaspoons sherry, garlic, and ginger in a bowl. Whisk 3 tablespoons soy sauce, 3 tablespoons sherry, oyster sauce, and sambal oelek in another bowl. Heat 1 tablespoon vegetable oil in a wok or large skillet over medium-high heat; cook and stir chicken in batches until golden and no longer pink in the center, about 5 minutes. Transfer cooked chicken to a platter. Heat remaining 1 tablespoon vegetable oil in the same wok or skillet; cook and stir broccoli and onion until broccoli is partially cooked but still firm, 2 to 3 minutes. Stir in oyster sauce mixture and continue cooking until broccoli is tender, about 5 minutes more. Return chicken to wok and add green onions; toss until heated through and coated with sauce. Season with salt and black pepper.
