Firecracker Chicken

It's been a crazy summer and a minute since I cooked dinner.  When I saw this recipe here, it looked quick, delicious, and worth a try.  I made a few modifications to ensure it wasn't too hot for my heat-averse husband (iykyk), and it was a winner! It got the "I'd eat this twice a week" rating from said husband :).  The original recipe post has a lot of tips for making this chicken, so if you're looking for more detailed instructions, visit the link above.  

Prep Time:  10 minutes

Cook Time: 8 minutes

Servings: 6 servings (I had to double this for my family, but will probably triple or quadruple it in the future so there will be plenty, with leftovers for lunches)

Ingredients

For the Chicken:

2 lbs boneless, skinless chicken breast cut into 1 inch pieces

2 tbsp corn starch

1 tsp salt

2 tbsp vegetable oil (or canola) (I used olive oil)

4 cloves garlic pressed

2 tsp fresh ginger grated

For the Sauce:

1/3 cup light brown sugar

1/4 cup orange juice

2 tbsp sriracha (I substituted an equal amount of Thai sweet chili sauce (Trader Joe's) to minimize heat)

2 tbsp rice wine vinegar

1/2 tsp crushed red pepper (I omitted this, but let those who wished add some to their plate)

1/4 cup green onions sliced

Instructions

Make the sauce by whisking together the brown sugar, orange juice, sriracha (or sweet chili sauce), rice wine vinegar, and crushed red pepper (if you're using it).

Season the chicken with salt, then toss it with the cornstarch until evenly coated.

Heat the oil in a large skillet over medium high heat. Once the oil is hot, place the chicken in the skillet and let it cook for 2 minutes, then flip it and let it cook for 2 additional minutes.

Stir in the garlic and ginger then add the sauce mixture and reduce the heat to low. Let the sauce simmer for 3-4 minutes or until it reduces and becomes thick. 

Stir in the green onions and remove from heat.  Garnish with fresh green onions and additional red pepper flakes and sriracha as desired and serve hot with rice (we used brown).

Notes

Substitutions:

• Chicken breast – You can substitute chicken thighs or tenderloins per your preference
• Spiciness:  As mentioned above, to minimize the heat, you can substitute Thai sweet chili sauce for the sriracha, and you can omit the red chili flakes
• How to Store: To save leftovers, separate into meal sized portions and then place in an airtight container and store:
• in the refrigerator for 3-4 days
• in the freezer up to a month

How to Freeze: This meal can be prepared as a freezer meal and will keep for up to 6 months in the freezer.

• Prepare and cook chicken as directed.
• Mix ingredients for sauce and store in a freezer bag or freezer friendly container.
• Store chicken in a separate container.
• Freeze.
• Once ready to eat, reheat chicken in a hot skillet and then add sauce and reduce as directed.

How to Reheat: This can be reheated in the microwave in 30 second increments, or cover with tin foil and place into the oven to reheat.

Chicken Salad

This is great on croissants, toasted (or not) bread, or with crackers.  It's definitely better after the flavors have had a few hours to combine, so make it ahead if possible.  I got the original recipe here.

Yield: 8 servings        Prep Time: 30minutes        Total Time: 30minutes 

Ingredients

Chicken Salad:

4 cups cooked, shredded (or small chopped) chicken (see note)

1 cup small diced celery (I usually just use a full bunch)

1 cup red grapes, halved or quartered

½ cup chopped slivered almonds or cashews (I usually omit these)

2-3 tablespoons finely diced green onions or chives

2 tablespoons chopped fresh parsley (I never put this in)

Dressing:

1 cup mayonnaise (I like to use the Primal Kitchens avocado oil mayo)

2 tablespoons sour cream

1 tablespoon freshly squeezed lemon juice or red wine vinegar

1 tablespoon dijon mustard

½ teaspoon coarse, kosher salt (use a bit less for table salt)

⅛ teaspoon black pepper, I use coarsely ground

⅛ teaspoon dried dill (I'm not a dill fan, so don't use this)

⅛ teaspoon garlic powder

⅛ teaspoon onion powder

Salt and pepper, to taste

Instructions 

Combine all of the salad ingredients in a large bowl.

Whisk together all of the dressing ingredients until smooth.

Pour the dressing over the salad ingredients and mix until evenly combined. Season to taste with additional salt and pepper, if needed.

Refrigerate until ready to serve.

Serve on lettuce, bread, croissants, or rolled up in tortillas or flatbread.

Notes

Chicken: A rotisserie chicken works great here. Otherwise, here's a great method for cooking chicken for recipes like this. Another option is to throw a couple chicken breasts in an electric pressure cooker with 1-2 cups chicken broth, salt and pepper, and cook for 8-10 minutes high pressure. Naturally release pressure for 10 minutes, then quick release remaining pressure. Drain liquid and shred chicken to use in recipe.

Dressing: the flavors of the dressing get better with time so while the chicken salad can be served right away, it tastes better if it is refrigerated for 1-2 hours. The dressing can be made ahead several days in advance.

Adaptable: this recipe is very adaptable. Leave out ingredients (like nuts) if you can't eat them/don't like them, or add in others that you like (dried cranberries, drained mandarin oranges, etc).

Chicken Curry (Yellow)

 This recipe is simple and flavorful.  My kids didn't clamor for seconds, but they ate it.  I call that a win!  Adults love it.  I got this recipe from my freshman-year BYU roommate Kristin Skinner.  

1 TBSP     butter
1 C.           chopped apple (I've always omitted these)
1 C.           sliced celery
1/2 C.        chopped onion
1 C.           chopped carrots
1 C.           cooked diced potatoes

1 can         chickpeas
1 clove      garlic - minced
2 TBSP     cornstarch
3/4 tsp.      salt
2 tsp.         curry powder (yellow)
3/4 C.        chicken broth
2 C.           milk
2 C.           cooked chicken - diced
1/2 C.        mushrooms - diced or sliced (I've always omitted these)

Melt butter.  Add (apple), celery, onion, garlic, and carrots.  Cook until onion is tender.  Combine cornstarch, curry, salt, broth.  Stir into onion mixture and add milk.  Cook and stir until mixture is thick and bubbly.  Stir in chicken, (mushrooms), chickpeas, and potatoes.  Heat thoroughly.  Serve over rice.

NOTE:  I wouldn't necessarily add both chicken and chickpeas.  If you want meat, use chicken.  If you want meatless, use chickpeas.  

Chickado

(Avocado Encrusted Chicken..."Chickado" naming rights go to my dad :))

This was an experiment that could have turned out very bad, or very good.  Gratefully, it turned out delicious!  Two guests (one child and one adult) suggested that this be on a restaurant menu :).  In the event you're up for trying it, here you go:

Chicken breasts
Mashed/pureed avocado

1 1/2 cup Panko
1 tsp garlic powder
1 tsp salt
1/2 tsp pepper
1/4 tsp paprika
2 Tbsp minced cilantro


Preheat oven to 400.
Line baking pan with parchment paper.

Combine Panko, garlic powder, salt, pepper, paprika, and cilantro.  Set aside.

Pound chicken breasts to even thickness.  Pat chicken dry.

Spread avocado over each piece of chicken, then dip in Panko mixture (I spread avocado on one side and set it in the Panko mixture, then spread avocado on the top side, and put the Panko mixture over that).

Set coated chicken onto parchment-lined pan (ungreased).  Bake for 25 minutes, or until it reaches 165.

Crock Pot Quinoa Chicken Chili

This is a good, freezer-friendly meal, that tastes much better than it looks :).  The recipe below makes a lot, so get out your big crock pot!

I got the recipe here:  http://queenbeecoupons.com/crock-pot-slow-cooker-quinoa-chicken-chili-recipe/

Here it is!

INGREDIENTS

1 cup of quinoa, rinsed

One (1) 28 oz can of diced tomatoes (you could use crushed)

One (1) 14 oz can diced tomatoes with green chilies (Rotel)

Two (2) 16 oz cans of black beans, rinsed, drained

One (1) 15 oz can of corn, drained

3 Cups chicken stock

2 large chicken breasts, frozen or thawed (cook longer if frozen)

1 tsp garlic powder

2 tsp cumin

1 tsp crushed red pepper

2 tsp chili powder

This has a nice little kick to it, but I didn’t think it was too spicy. If you’re nervous about spice, reduce the red pepper and the chili powder by half.  {I usually do cut the spices by half...my family isn't into spicy.}

HOW TO PREPARE

1.) Toss everything into slow cooker and cook for 6-8 hours on low or 4-7 hours on high. I added frozen chicken breasts to mine and cooked on high for about six hours. As long as the chicken is cooked – it’s done!

2.) Remove chicken and shred it with two forks. Return to slow cooker.

3.) Top with cheese, sour cream, avocados – whatever sounds good to you! I’m thinking the next day it would probably thicken up enough to eat in a whole wheat tortilla.

Cashew Chicken

I found this recipe here:  http://www.favfamilyrecipes.com/2013/05/crock-pot-cashew-chicken.html

It was really good, and I'll definitely make it again.  A few comments, though:  1) I only used 2 chicken breasts, but kept the sauce ingredients the same as listed in the recipe.  We liked having a little extra "sauce," so I'll generally have the sauce proportions be twice that of the chicken.  2) I searched high and low for unsalted cashews, but came up empty-handed after stopping at two different stores (and that's more than I wanted to search with three small children in tow).  I know it makes a difference in some recipes, but this was fine with salted cashews.  I did use low-sodium soy sauce, so maybe that balanced it out?  3) It was too spicy for my husband and children.  It was on the warm side for me, but I was fine with it.  Next time, though, I'll definitely cut back on the red pepper flakes - maybe by 1/2 or more.  4) We had leftover brown rice and spaghetti noodles.  This recipe was good over both.

So, without further ado, here's the recipe:

Ingredients

• 2 lbs boneless skinless chicken breasts (About 4 pieces), cut into smaller pieces
• 1/4 cup all purpose flour
• 1/2 tsp black pepper
• 1 Tbsp canola oil
• 1/4 cup soy sauce
• 2 Tbsp rice vinegar
• 2 Tbsp ketchup
• 1 Tbsp brown sugar
• 1 garlic clove, minced
• 1/2 tsp grated fresh ginger
• 1/4 tsp red pepper flakes
• 1/2 cup UNSALTED cashews

Instructions

• Combine flour and pepper in resealable food storage bag. Add chicken. Shake to coat with flour mixture.
• Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker.
• Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken.
• Cook on LOW for 3 to 4 hours. Add cashews and stir.

Steaky Chicken Marinade

I made this marinated chicken for a family dinner tonight, and the reviews were great.  Everyone loved it. My dad said it was the best chicken he'd had in a long time.  My dad, mom, and sister all commented that the chicken had a bit of a steak flavor to it.  I'm not sure whether it was the marinade or leftover juices on the grill, but they seemed to think it was the marinade.  If so, they said, it's fantastic:  You get steak flavor for chicken cost and calories :).  I'm not a steak eater, so I cannot confirm or deny the flavor comparison.  But, I can confirm that the chicken was very moist and delicious.  It had a great flavor, without being overwhelming. It could pair with a lot of different sides.  So, without further ado, here's the recipe:

1 1/4 cups olive oil
1/2 cup red wine vinegar
1/3 cup lemon juice
1/4 cup reduced-sodium soy sauce
1/4 cup Worcestershire sauce
2 Tbsp. ground mustard
1 Tbsp. ground pepper
3 cloves garlic

I marinated 7 boneless, skinless chicken breasts in this, and there was room for more.  I let the chicken marinate for about 8 hours, which was sufficient.

Crock Pot Teriyaki Chicken

I copied this recipe from

 http://lakelurecottagekitchen.blogspot.com/2011/08/crock-pot-teriyaki-chicken.html.  

I used frozen chicken breasts, and steamed some veggies to go along with it.  

It was a delicious meal, and very easy! 

CROCK POT TERIYAKI CHICKEN

12 boneless skinless chicken thighs (about 3 pounds)
3/4 cup sugar
3/4 cup soy sauce
6 tablespoons cider vinegar
3/4 teaspoon ground ginger
3/4 teaspoon minced garlic
1/4 teaspoon pepper
4 1/2 teaspoons cornstarch
4 1/2 teaspoons cold water
Hot cooked long grain rice

Place chicken in a 4 qt. slow cooker.  In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper.  Pour over chicken.  Cover and cook on low for 4 to 5 hours or until chicken is tender.  Remove chicken to a serving platter; keep warm.  Skim fat from cooking liquid.  Place liquid in a saucepan and bring to a boil.  Combine cornstarch and water until smooth.  Gradually stir into liquid and stir until sauce is thickend.  Serve with chicken and rice.

Note:  I halved the recipe and it still worked fine in my crock pot.  It might not need the full 4 hours time.

Honey Balsamic Chicken

(Modified from http://www.tasteofhome.com/Recipes/Honey-Balsamic-Chicken)


Photo by: Taste of Home

2 Servings
Prep/Total Time: 20 min.

Ingredients

• 2 boneless skinless chicken breast halves (5 ounces each)
• 1/2 teaspoon garlic salt (approximate - just sprinkle over each side of raw chicken)
• 1/8 teaspoon coarsely ground pepper (approximate - just sprinkle over each side of raw chicken)
• 2 teaspoons olive oil
• 2 tablespoon balsamic vinegar
• 2 tablespoon honey
• 1 teaspoon dried basil

Directions

• Sprinkle chicken with garlic salt and pepper. In a large skillet over medium heat, cook chicken in oil for 4-7 minutes on each side or until juices run clear. Remove and keep warm.
• Add the vinegar, honey and basil to the same skillet; cook and stir for 1 minute. Return chicken to the pan; heat through, turning to coat with glaze. Yield: 2 servings.

Nutrition Facts: 1 chicken breast half equals 232 calories, 8 g fat (1 g saturated fat), 78 mg cholesterol, 524 mg sodium, 10 g carbohydrate, trace fiber, 29 g protein. Diabetic Exchanges: 4 lean meat, 1 fat, 1/2 starch.

(Originally published as Honey Balsamic Chicken in Reminisce April/May 2009, p 49.)