Whenever I'm looking for a really delicious chicken recipe, I make a marinade with honey. Fill a large plastic freezer bag with two tablespoons of honey, four tablespoons of soy sauce, a half teaspoon fresh grated ginger, a half teaspoon fresh minced garlic (about one clove) and a sprinkle of cayenne pepper to give it an extra kick. Mix your marinade together and put the boneless skinless chicken breasts into the bag.
If you want a salt free version, simply swap cider vinegar for the soy sauce, or use low sodium soy sauce. I let it sit in the fridge for about an hour before I throw it on the grill. I like to do this with a George Foreman grill, though you could cook it in the oven if you wish, I just find that the smoky flavor from the grill really works with this marinade.
This works okay for shrimp as well, but really shines with chicken. Do you like Chinese chicken? If you do then I have a great Chinese chicken recipe that I'm happy to share with you. It is based on an old 'Java' recipe I used to order at a Chinese restaurant that is no longer in business. The secret is Rum - you heard it - Rum!
Start with your favorite vegetables which are suitable for stir fry, wash, cut up and set aside. Next, you will need boneless, skinless, chicken breasts cut into thin slices. You should allow approximately one breast, or one cup, for each person.
The vegetables could be cut beforehand, frozen or prepared fresh (e.g. broccoli, carrot) or tinned (like water chestnut, bamboo). I generally cut them into identical bits. Sap any tinned vegetables well before placing in the mix fry. The amusing part of the process appears now. You would require some garlic and fine quality peanut oil, if you are not sensitive to nuts
Coat the chicken strips with a combination of flour and any spices of your choice. Add a small amount of corn, canola, or olive oil to a wok or fry pan, coating the bottom and sides.
Add the chicken strips to 2 tablespoons of oil heated in your pan. Brown the strips until all sides are browned lightly. This does not take very long. When the chicken strips are browned, remove them from the pan with a slotted spoon to a paper lined bowl. Set aside. Place 3 cloves of finely chopped garlic into your pan and saute the garlic but do not let it burn.
As soon as the garlic is sauteed, add your vegetables and saute them. Do not allow them to get too well done but any firm vegetables like the broccoli or carrot should be fork-soft. At this point, add back your chicken strips and lower the heat. Now comes the fun part. Add 2-3 tablespoons each of soy sauce, garlic infused rice wine vinegar and some fresh shredded ginger root (about 1 inch peeled and chopped finely).
Add 3 to 4 tablespoons of warm water also, put the top on it, cook on low heat for approximately 5 minutes; stir at regular intervals to prevent burning. Use salt and pepper to season according to your preferences. Just before serving, put approximately 1/4 cup of the highest quality unflavored rum you have. Stir regularly to prevent a flare.
chicken crockpot is the easiest and the simplest way of chicken recipes .yet there are so many recipes for chicken, crockpot stands for its taste and presentations. the taste of chicken crockpot is so delicious and it can prepare in many ways. all you need is a bone in chicken breast.
Put about 14 ounces or chicken broth or stock into the pot. Swansons chicken broth is a good choice because it is low-sodium. Cook the chicken over low heat for around 8 hours. You can also add your favorite vegetables like carrots, potatoes, and celery. When the chicken falls off the bone, it's ready to eat.
Serve with buttered noodles, rice or mashed potatoes. The chicken will be very juicy and soft. You can also purchase a packet of brown gravy and make to serve over the chicken for added taste and texture. - 30289
If you want a salt free version, simply swap cider vinegar for the soy sauce, or use low sodium soy sauce. I let it sit in the fridge for about an hour before I throw it on the grill. I like to do this with a George Foreman grill, though you could cook it in the oven if you wish, I just find that the smoky flavor from the grill really works with this marinade.
This works okay for shrimp as well, but really shines with chicken. Do you like Chinese chicken? If you do then I have a great Chinese chicken recipe that I'm happy to share with you. It is based on an old 'Java' recipe I used to order at a Chinese restaurant that is no longer in business. The secret is Rum - you heard it - Rum!
Start with your favorite vegetables which are suitable for stir fry, wash, cut up and set aside. Next, you will need boneless, skinless, chicken breasts cut into thin slices. You should allow approximately one breast, or one cup, for each person.
The vegetables could be cut beforehand, frozen or prepared fresh (e.g. broccoli, carrot) or tinned (like water chestnut, bamboo). I generally cut them into identical bits. Sap any tinned vegetables well before placing in the mix fry. The amusing part of the process appears now. You would require some garlic and fine quality peanut oil, if you are not sensitive to nuts
Coat the chicken strips with a combination of flour and any spices of your choice. Add a small amount of corn, canola, or olive oil to a wok or fry pan, coating the bottom and sides.
Add the chicken strips to 2 tablespoons of oil heated in your pan. Brown the strips until all sides are browned lightly. This does not take very long. When the chicken strips are browned, remove them from the pan with a slotted spoon to a paper lined bowl. Set aside. Place 3 cloves of finely chopped garlic into your pan and saute the garlic but do not let it burn.
As soon as the garlic is sauteed, add your vegetables and saute them. Do not allow them to get too well done but any firm vegetables like the broccoli or carrot should be fork-soft. At this point, add back your chicken strips and lower the heat. Now comes the fun part. Add 2-3 tablespoons each of soy sauce, garlic infused rice wine vinegar and some fresh shredded ginger root (about 1 inch peeled and chopped finely).
Add 3 to 4 tablespoons of warm water also, put the top on it, cook on low heat for approximately 5 minutes; stir at regular intervals to prevent burning. Use salt and pepper to season according to your preferences. Just before serving, put approximately 1/4 cup of the highest quality unflavored rum you have. Stir regularly to prevent a flare.
chicken crockpot is the easiest and the simplest way of chicken recipes .yet there are so many recipes for chicken, crockpot stands for its taste and presentations. the taste of chicken crockpot is so delicious and it can prepare in many ways. all you need is a bone in chicken breast.
Put about 14 ounces or chicken broth or stock into the pot. Swansons chicken broth is a good choice because it is low-sodium. Cook the chicken over low heat for around 8 hours. You can also add your favorite vegetables like carrots, potatoes, and celery. When the chicken falls off the bone, it's ready to eat.
Serve with buttered noodles, rice or mashed potatoes. The chicken will be very juicy and soft. You can also purchase a packet of brown gravy and make to serve over the chicken for added taste and texture. - 30289
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