Tag: chicken breast
Yaki Udon with Chicken and Tofu
My daughter loves to eat yaki udon whenever we go to a Japanese restaurant, she absolutely loves it! I guess what is there not to love about a yummy, steaming bowl of noodles… especially udon noodles. I love how thick and delicious they are! Now that we have the Asian store nearby, I have been buying fresh noodles from there. I got a pack of fresh udon noodles from there. The key to delicious yaki udon are just a few ingredients- mirin, a sweet cooking wine and dashi granules. They give Japanese dishes that particular flavor we all taste in Japanese cuisine.. the rest of the steps and ingredients are easy…
- 2 tablespoons peanut oil
- 1 large shallot, sliced
- 1 large chicken breast, sliced thin, sprinkled with salt
- ½ cup shredded carrots
- ½ cup snow peas, sliced
- 1 pack firm tofu, cut into cubes
- 1 16 ounces pack of fresh Udon noodles, cooked according to package directions
- 2 green onions, sliced
Sauce
- 1 ½ teaspoons dashi powder
- 3 tablespoons mirin
- 2 tablespoons soy sauce
- 1 cup chicken broth
- 1 teaspoon corn starch
Mix the dashi powder, mirin, soy sauce, chicken broth and corn starch in a small bowl and keep aside.
Heat a wok like pan with the oil and add the shallots. Saute on high heat for a minute. Add the chicken breast and sauté on high heat till golden brown, about 3 to 4 minutes. Take out of the pan leaving the shallots in there. Add the carrots and snow peas and sauté for 2 to 3 minutes. Add the tofu and the cooked noodles. Saute for a minute and add the chicken back and the sauce. Bring to a boil and stir well and cook till chicken slices are cooked through. Taste for seasonings and garnish with green onions.
Chicken and Bok Choy Thai Green Curry
I think I am currently obsessed with Asian food.. I love it and love cooking it…You could buy a jar of green curry from the store or you could make your own.. the one from scratch is way yummier!!!
- 2 chicken breasts, sliced thin
- Zest of one lime
- 1 teaspoon salt
- 1 tablespoon extra light olive oil
Marinate the chicken slices in the lime zest, salt and oil. Mix well and let it sit for 2 to 3 hours.
Green curry
- 2 to 3 fresh lemon grass stalks, trimmed, the ends smashed and chopped fine (I used frozen chopped lemon grass)
- 2 inch piece of galangal, chopped (you can substitute with fresh 1 inch fresh ginger)
- 2 to 3 kaffir lime leaves (substitute with zest of 1 lime)
- Zest of 1 lime (use 2 limes all together if kaffir limes leaves are not being used)
- Juice of 1 lime
- 1 serrano chili, deseeded and chopped
- 1 cup cilantro, chopped
- 2 teaspoons salt
Place all the ingredients in a mortar and pestle. Pound till a paste is formed. Keep aside.
- 2 tablespoons peanut oil
- 1 cup coconut milk
- 1 cup chicken broth
- 1 to 2 teaspoons palm sugar or 1 teaspoon brown sugar
- 1 teaspoon fish sauce
- 2 teaspoons chili sauce (your favorite)
- Salt to taste
- 1 large red, orange or yellow pepper, sliced
- 4 to 5 baby bok choy, sliced in quarters
- ½ cup cilantro, chopped
Heat a saucepan with the oil. Add the curry paste and sauté on medium heat for 3 to 4 minutes. Add the coconut milk, chicken broth, palm sugar, fish sauce and chili sauce. Bring to a boil and simmer for about 10 minutes. Add the chicken slices and poach on a medium heat for 3 to 4 minutes. Transfer to a platter and keep aside. Continue to simmer and add the peppers and the bok choy. Cook for another 5 minutes. Return the chicken back to the curry and finish cooking, making sure the chicken is not over cooked. Garnish with cilantro.
Chicken with Lemon and Dill
Simple, simple dish to make through the week…
- 2 pounds chicken breast, cut into chunks
- Juice of half a lemon
- 2 tablespoons extra virgin olive oil
- ¼ cup fresh dill, chopped
- 1/3 cup fresh parsley, chopped
- 1 teaspoon dried oregano, crushed
- 1 teaspoon salt
Marinate the chicken chunks with the lemon juice, olive oil, dill, parsley, oregano and salt for 2 to 3 hours. Skewer the chicken pieces and grill till done. Serve warm.
Roasted Chicken Breast with Green Beans
This is an easy weekday meal… yummy with the delicious green beans that are everywhere right now!
- 2 bone-in chicken breasts
- 2 tablespoons butter
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves, grated
- ½ cup cilantro, chopped
- 2 teaspoons salt
- 6 to 7 Yukon gold potatoes, peeled and cut in half
- 2 tablespoons all purpose flour
- 1 cup chicken broth
- Salt
- Pepper
Preheat oven to 350 degrees F.
Mix the butter, oil, garlic, cilantro and salt in a small bowl. Mix well and place some of the butter mixture under the skin and the rest on top. Marinate for 2 to 3 hours.
Transfer the potatoes into a saucepan filled with water. Bring to a boil and simmer for 5 minutes. Drain the potatoes and pat dry. Transfer the potatoes to a lined baking pan. Add the chicken pieces on top and bake for 30 to 35 minutes. Take the chicken pieces out and place them on a piece of foil and place under the broiler to brown the skin (briefly- make sure not to over do it). Transfer the potatoes to another pan and place under the broiler to brown on all sides (drizzle some olive oil if needed). Place the roasting pan with chicken and potato bits on the stove. Add the flour and cook on medium heat stirring with a whisk for 1 minute. Add the broth gradually whisking slowly making sure no lumps form. Add salt and pepper. Slice the chicken breast and serve with roast potatoes and green beans.
Roasted Chicken Breast with Potatoes
I am always looking for easy chicken recipes and this is definitely one of them.. yummy, easy and quick!
- 2 bone-in chicken breasts
- 2 tablespoons butter
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves, grated
- ½ cup cilantro, chopped
- 2 teaspoons salt
- 6 to 7 Yukon gold potatoes, peeled and cut in half
- 2 tablespoons all purpose flour
- 1 cup chicken stock
- Salt
- Pepper
Preheat oven to 350 degrees F.
Mix the butter, oil, garlic, cilantro and salt in a small bowl. Mix well and place some of the butter mixture under the skin and the rest on top. Marinate for 2 to 3 hours.
Transfer the potatoes into a saucepan filled with water. Bring to a boil and simmer for 5 minutes. Drain the potatoes and pat dry. Transfer the potatoes to a lined baking pan. Add the chicken pieces on top and bake for 30 to 35 minutes. Take the chicken pieces out and place them on a piece of foil and place under the broiler to brown the skin (briefly- make sure not to over do it). Transfer the potatoes to another pan and place under the broiler to brown on all sides (drizzle some olive oil if needed). Place the roasting pan with chicken and potato bits on the stove. Add the flour and cook on medium heat stirring with a whisk for 1 minute. Add the broth gradually whisking slowly making sure no lumps form. Add salt and pepper. Slice the chicken breast and serve with roast potatoes and green beans.
Leftover Chicken Lasagna
After I made the delicious stew, I had some chicken left over- this is a great way to make a completely new dish!!! If you haven’t cooked the stew and don’t have leftover chicken- just buy a rotisserie chicken…
- Leftover chicken breast, meat taken off and chopped, mixed with any leftover gravy. It should be about a cup.
- 1 cup ricotta cheese
- 2 garlic cloves, chopped
- ½ cup grated Parmigiano Reggiano
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon salt
- 1 egg, beaten
Mix all the ingredients in a medium bowl and keep aside.
- 3 to 4 cups fresh tomato sauce
- 9 lasagna noodles (I used no bake ones)
- 1 medium sized oven proof dish
- 5 to 6 small slices of fresh mozzarella
Preheat oven to 350 degrees F.
Dip the no bake noodles in tomato sauce and place three at the bottom of the dish. Add half the amount of ricotta cheese mixture and top with half the amount of chicken. Top with three more no bake noodles (dipped in tomato sauce) and repeat the process. Finally top with the last three no bake noodles (dipped in tomato sauce) and add at least a cup of tomato sauce on top, covering all corners (add more sauce if needed). Top with fresh mozzarella and then cover with aluminum foil. Bake in oven for 45 minutes. Take out and let it rest for at least 15 minutes before serving.
Healthy Chicken Tikkas
I usually make chicken tikkas out of thighs. I love the tender pieces of thighs and they are very forgiving- with the cooking time that it.
I decided to use chicken breast and marinated the pieces in an aromatic mix. I simply blended ginger, garlic, cilantro and dried mint. I mixed it with a bit of non-fat Greek yogurt.
I think the trick is to marinate the pieces for a few hours if not over night. The flavor will get stronger and that is what you need when you are trying to cook with less fat and use meats that are very low in fat.
Instead of cooking the pieces in the oven, I decided to use my non-stick frying pan. Cooking it on the stove top gave a bit more control over the cooking time. I kept checking on the chicken to make sure it doesn’t over dry- that is the worst thing- you don’t want chicken breast tasting like cardboard.
Enjoy this dish but make sure to watch the chicken- closely… enjoy!
- 1½ pounds chicken breast, skinless
Marinade
- 2 tablespoons non-fat Greek yogurt
- 1 inch fresh ginger
- 3 garlic cloves
- ½ cup cilantro
- Juice of one lemon
- Salt
- 1 teaspoon dried mint
- 3 teaspoons oil
Process ginger, garlic and cilantro till smooth. Add the mixture in a small bowl. Add the yogurt, lemon juice, salt and dried mint. Spread the mixture all over the chicken pieces and marinate for at least 4 to 5 hours or over night.
Drizzle 2 teaspoons oil into a non-stick pan. Heat on medium and add the chicken pieces. Lower and cover and cook for 3 to 5 minutes (depending on the thickness of the pieces). Turn the pieces and drizzle the remaining one teaspoon oil and cook till done. Serve hot.