Category Archives: Chicken

Chicken and Basil Stir Fry

This recipe for Chicken and Basil Stir-Fry is quite possibly my favorite chicken recipe ever! It is so quick and simple to make and the flavors come together so beautifully.

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I’m a huge fan of basil. It adds such a wonderful light and summery flavor to lots of dishes. Caprese salad is one of my favorite uses for basil and my favorite Thai restaurant has Basil Fried Rice which is amazing! At my old house, we had extremely hearty basil! The original plant went to seed and the seeds spread throughout my yard. The lawn had various crops of basil (which made mowing it a teeny bit more pleasant thanks to the lovely fragrance) and one plant had a trunk. Yes, it was such a large and healthy plant that it had an actual trunk with tons of basil growing from it! I really miss that. We’re just coming out of winter here and I have no herb garden at the moment. I had to buy basil from the supermarket for this recipe and it was disappointing. I mean, the chicken was still perfect, but within a day of buying the basil, the leaves were wilted, even after putting it in water. Sad. Bottom line, I suppose, is grow your own basil. We will be doing that again soon for sure!

Basil Chicken

Anyway, for this recipe, I cut up a pound of boneless skinless chicken thighs into 1-inch cubes, then combined them with soy sauce and cornstarch in a small bowl. After heating oil in a wok, I stir fried the chicken with garlic until cooked through, then added in chili powder and hoisin sauce. You can also add a chopped up fresh red chili pepper which we’ve done in the past and it’s delicious but to make this more kid friendly I omitted it this time around (and my son still burnt his tongue on the rice. Oops).

Finally, after everything was cooked, I removed the wok from the burner and stirred in thinly sliced fresh basil.

I don’t know what it is about this recipe but the flavors meld together so well. You wouldn’t think it initially, but the basil adds the perfect touch at the end of the cooking process and is really key to bringing all the flavors together. And without the chili pepper it really was kid friendly. After my son recovered from the hot rice incident, he shoveled these little chicken chunks into his mouth with glee! So my food critics were happy and I was too! No leftovers here! Enjoy this quick, simple, and surprisingly flavorful dinner tonight!

Basil Chicken

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Chicken and Basil Stir Fry (adapted from Step-by-Step Asian Cookbook)

Yield: serves 3-4

1 pound boneless skinless chicken thighs, trimmed and cut into 1 inch cubes or thin strips

1 tablespoon soy sauce

1 tablespoon cornstarch

1 tablespoon peanut oil

2 cloves garlic, minced

1 fresh red chili, seeded and minced (optional)

1 teaspoon chili powder

1 tablespoon hoisin sauce

small bunch of basil leaves, thinly sliced

steamed rice, for serving

Directions:

1. Cut the meat into 1-inch cubes. Place them in a bowl with soy sauce and cornstarch and stir to combine.

2. Heat the oil in a wok over medium heat. Stir fry the chicken, garlic, and chili pepper if using for 8-10 minutes, until the chicken is cooked through.

3. Add the chili powder and hoisin and cook for another 2 minutes. Remove from heat and stir in the sliced basil. Serve over rice.

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Asian Chicken Lettuce Cups

Readers of The Dinner Pages are well aware that I’m not afraid of carbs. I mean, Banana Bread Butter Pecan Ice Cream Sandwiches and Red Velvet Molten Lava Cakes with Cream Cheese Ice Cream are not exactly light fare! But sometimes, in the midst of all those carbs, I need a break and need a quick, easy, meal that’s not so heavy. These Asian Chicken Lettuce Cups fit the bill!

Asian Chicken Lettuce Cups

I quickly browned ground chicken in a wok, then added shredded carrots for texture and color, and garlic and the whites of green onions for flavor. I stirred in a simple sauce containing hoisin, soy sauce, and some water, and let it thicken up briefly.

Asian Chicken Lettuce Cups

I served the chicken mixture on crisp lettuce leaves, garnished with green onions. The hoisin results in a slightly sweet flavor to the chicken, but it’s balanced by the saltiness of the soy sauce and the garlic. It’s a great dinner for the whole family. My toddler was literally trying to climb into his high chair to start eating it (a big change from the norm when he is kicking and flailing around to avoid sitting down to dinner!).

Of course, if you really miss your carbs, you can totally serve the chicken over steamed white rice! It’s great that way too!

Asian Chicken Lettuce Cups ______________________________

Asian Chicken Lettuce Cups (adapted from Every Day with Rachael Ray, January/February 2014)

Yield: serves 4

1/4 cup hoisin sauce

1 tablespoon reduced sodium soy sauce

2 tablespoons vegetable oil, divided

1 pound ground chicken (or turkey)

1/2 cup matchstick carrots (or 1 carrot, peeled and finely diced)

3 cloves garlic, finely minced

4 green onions, whites and greens separated and chopped

1 head romaine lettuce (or the lettuce of your choice)

Directions:

1. Combine the hoisin sauce, soy sauce, and 1/3 cup of water in a small bowl. Set aside.

2. In a large nonstick wok, heat 1 tablespoon of the oil over medium-high heat. Add the chicken and cook until browned, about 6-8 minutes. Reduce the heat to medium and add the carrot and the other tablespoon of oil. Cook for 2 minutes, stirring frequently.

3. Add the garlic and the whites of the green onions and cook for 1 minute. Stir in the hoisin mixture and cook until the sauce thickens, about 2 minutes.

4. Divide the lettuce leaves among 4 plates and top with the chicken. Garnish with green onions before serving.

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Slow Cooker Chicken Stew with Dumplings and Stout

Well, St. Patrick’s Day just kind of crept up on me and now it’s here. Before we move on to the next fun food holiday recipes, here’s just one more for March 17. I’ve already said that my little kitchen leprechaun refused to let any green recipes be successful this year so I had to try another way to get a little “luck o’ the Irish” into my kitchen. Using Guinness, which hails from Dublin, Ireland, in my recipe is the perfect way to infuse a little “green” into your dinner, whether for St. Patrick’s Day or any other day. Plus any time I find myself with a little extra time, I consider myself VERY lucky, and using my slow cooker might just save me a few minutes. Win!

Slow Cooker Chicken Stew with Dumplings and Stout

I started off with boneless skinless chicken thighs, which I dredged in a little flour, salt, and pepper. I lightly browned them over the stove, then put them into the ceramic bowl of the slow cooker. To the chicken drippings I added more flour, plus a bottle of Guinness and some brown sugar and stirred it all together until it was smooth. I poured this over the chicken thighs in the slow cooker, then added chopped carrots, onion, garlic, thyme, and chicken broth.

Slow Cooker Chicken Stew with Dumplings and Stout

I cooked the stew on high for 3 1/2 hours, then added in fluffy dumplings and peas, seasoned with salt and pepper, and cooked for another 30 minutes.

Slow Cooker Chicken Stew with Dumplings and Stout

It turned out like the Irish version of matzah ball soup, very hearty and flavorful, and a delicious comfort food. Perfect with my quick Irish Soda Bread! Slainte!

Slow Cooker Chicken Stew with Dumplings and Stout

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Slow Cooker Chicken Stew with Dumplings and Stout (adapted from The Complete Irish Pub Cookbook)

Yield: serves 6-8

6 tablespoons plus 1/2 cup all-purpose flour, divided

1 teaspoon salt, divided, plus more to taste

1/2 teaspoon freshly ground black pepper, plus more to taste

2 pounds boneless skinless chicken thighs, trimmed

4 teaspoons extra virgin olive oil, divided

2 teaspoons dark brown sugar, packed

1 2/3 cups Guinness Stout

6 carrots (1 pound), peeled and cut into 1-inch pieces

2 large onions, thinly sliced

2-4 cloves of garlic, minced

1 1/2 teaspoons dried thyme

1 cup lower sodium chicken broth

2 cups frozen peas

For the dumplings:

1 cup all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/4 cup shortening

1 1/2 teaspoons dried dill

1/4 cup water

Directions:

1. Combine 6 tablespoons of flour with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper in a shallow bowl. Coat the chicken thighs in the flour mixture and transfer to a plate.

2. Heat 2 teaspoons of oil in a large skillet over medium-high heat. Add half of the chicken and cook until well browned, 2-4 minutes per side. Transfer to a slow cooker once browned. Reduce heat to medium, add 2 more teaspoons of oil, and cook the remaining chicken until browned. Add to slow cooker.

3. To the drippings from the chicken remaining in the skillet, add 1/2 cup flour, the Guinness, and the brown sugar, and stir until smooth. Transfer to the slow cooker.

4. Add the carrots, onion, garlic, and thyme to the slow cooker. Pour the chicken broth on top. Cover and cook on high for 3 1/2 hours.

5. For the dumplings, combine the flour, baking powder, and salt in a bowl. With your hands, add in the shortening, dill, and a little bit of the water at a time to make a soft dough. Shape the dough into walnut-sized balls between the palms of your hands. Add the dumplings to the slow cooker at the 3 1/2 hour mark.

6. Add the peas (they can still be frozen) right after the dumplings. Cook on high for another 30 minutes then switch to warm until ready to serve. Serve with Irish Soda Bread.

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Slow Cooker Chicken Pot Pie

This post is part of a Pi Day themed Blog Swap and comes from Kristin at Dizzy Busy and Hungry. Over the past few months that I’ve been blogging I’ve learned a lot from interacting with Kristin and from following her blog, so I am so excited to be featuring one of her recipes here at The Dinner Pages! 

Slow Cooker Chicken Pot Pie from DizzyBusyandHungry.com

Hi, my name is Kristin and I blog over at Dizzy Busy and Hungry! My blog is all about easy, healthy, family-friendly food and how to fit it all in to today’s busy schedules. I am excited to be participating in this blog swap meet today! Many thanks to Jessie for hosting my post on her blog. We hope that our wonderful readers will enjoy this little variation from our regular posts!

The theme for our swap today is “Pi Day”. You remember pi from your math classes, right? It is an irrational number and one of the most widely known mathematical constants, equal to the ratio of the circumference of a circle to its diameter (can you tell that I used to be a math teacher?). Anyway, all you need to know today is that pi is typically rounded to 3.14, which is why March 14th is also known as Pi Day. And the best way to celebrate Pi Day is with pie! Sweet, savory, fruity, or chocolatey, it doesn’t matter as long as it is pie. It just so happened that I had a gem of a pot pie recipe waiting in the queue to be written up, so Pi Day provides a perfect opportunity to share it! I have made chicken pot pie before, but I love this recipe because it is super easy and because most of the work is done by the crock pot during the day while I am at the office. Then, when I get home and we are ready to eat dinner, I just transfer the chicken and veggies to a 9×13 baking dish, pop some packaged refrigerated biscuit dough on top, and bake for about 15 minutes. My entire family LOVES this recipe! Even my picky eater (who typically turns his nose up at vegetables) happily gobbles up every morsel of this dish. It is perfect for a weeknight meal if you can just spare 10 minutes in the morning to get everything in the slow cooker. (If it makes your morning easier, cut up your potatoes the night before and store in the refrigerator covered with water.)

Slow Cooker Chicken Pot Pie from DizzyBusyandHungry.com

Here’s a totally optional hint if you like the nice golden color and sheen on the biscuits: Take a minute to whisk an egg white together with a tablespoon of water and brush it over the top before placing the baking dish in the oven for the final 15 minutes of cooking. Don’t those biscuits look beautiful? Most nights I really can’t be bothered with a cosmetic step like that, but every once in a while I like to get fancy. 🙂

Slow Cooker Chicken Pot Pie

Ingredients:

  • 1 and 1/4 pounds boneless skinless chicken thighs
  • 1 (20 ounce) jar chicken gravy
  • 3 or 4 red potatoes, cut into 1 inch cubes
  • 1 (10 ounce) bag mixed vegetables (your favorite, no need to thaw)
  • 1 cup diced onion (can be frozen, no need to thaw)
  • 1/2 tablespoon minced garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon paprika
  • 1 (8 biscuit) tube refrigerated biscuit dough

Instructions:

  1. Place the chicken in the slow cooker.
  2. Combine the gravy, potatoes, mixed veggies, onion, garlic, salt, pepper, and paprika, and pour over the chicken.
  3. Cook on low for 6-8 hours.
  4. 20 minutes before you want to serve dinner, preheat oven to 350 degrees F (175 degrees C).
  5. Transfer the chicken and veggies to a 9×13 baking dish. In the process, pull the chicken apart a little so there are chunks throughout the mixture.
  6. Cut each round biscuit in half from side to side (to form two thinner rounds) and place on top of the chicken and veggies, touching each other.
  7. Bake for about 15 minutes until the biscuits are golden brown on top.

Thanks again to Jessie for hosting my blog swap Pi Day recipe post! Please feel free to stop by my blog (Dizzy Busy and Hungry) and see what else I have cooked up lately, or follow me on social media!

Facebook | Pinterest | Twitter | Google+

Enjoy, and Happy Pi Day!

Kristin -

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Below the collage are links to all of the blogs that participated in our

Blog Swap Meet: Pi Day Recipes

Hosted by

Edward from If You Can Read, You Can Cook and Kristin from Dizzy Busy and Hungry

Stop by and visit them all!

march swap meet collage

Chef Mireille’s East West Realm

The Dinner Pages

Dizzy Busy and Hungry

Fearless Dining

If You Can Read, You Can Cook

Kneaded Creations

Polish Housewife

Healthy Chicken Nuggets

Chicken Nuggets are one of those foods that you hear about and often quickly dismiss as unhealthy “kid food.” I know McDonald’s is one of the first places that comes to mind when I think about them and I can’t even tell you the last time I graced the Golden Arches! However, parents, you all know that it can be tough to get your toddler to eat a healthy meal sometimes, especially a well balanced one with protein and veggies, that you will be satisfied to eat as well. My son LOVES fruit and will down a whole orange like nobody’s business then ask for “mo” (more, one of his most used words!) but we are still working on veggies! Generally I’d rather not be sneaky about feeding him veggies but sometimes you do what you have to do, right?

Healthy Chicken Nuggets

So I present to you Healthy Chicken Nuggets, mom and toddler approved. I am part of a wonderful Facebook group of women from around the world who “met” online because our babies were all due at the same time. I’ve been friends with them for nearly two years now and as a group, we are constantly talking and sharing what’s going on in our lives, with our littles, and learning how to be the best moms we can be. Of course feeding our kiddos comes up fairly regularly and one of the ladies shared this recipe as a favorite of her children. As soon as I read it I knew it would be something we’d have to try.

Healthy Chicken Nuggets

I love how it contains several vegetables and quinoa, plus chicken. And I know we are getting real chicken in this, because I ground it myself! The nuggets are baked but still crispy thanks to an outer coat of panko breadcrumbs and the flavors are delicious for grown-ups and children alike. The other great thing with this recipe is that it makes a ton of nuggets. I made very generously sized chicken nuggets and still ended up with 5 dozen! It’s so convenient to have my fridge stocked with leftovers for those busy nights after work or a quick lunch on weekends. I’ve been told they freeze well too, just freeze, uncooked, on a baking sheet. Once frozen, put them into plastic freezer bag or storage container and when you’re ready to eat them, take out just what you need and bake them as described below. How convenient is that?

Healthy Chicken Nuggets

My son gives these Healthy Chicken Nuggets his seal of approval! That’s all I need to know! We will definitely be making them again!

Healthy Chicken Nuggets

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Healthy Chicken Nuggets

Yield: 5 dozen large nuggets

1 cup quinoa, cooked and cooled

2 small zucchinis

1 teaspoon olive oil

1/2 of a yellow onion

2 carrots, peeled

3 cloves garlic

1/2 of a green bell pepper

1 egg

1 tablespoon dried basil

8 boneless skinless chicken thighs

1/4 teaspoon Worcestershire sauce

3-4 cups panko bread crumbs

nonstick cooking spray

Directions:

1. Prepare the quinoa according to the package directions. [Generally will need to combine 1 cup quinoa and 2 cups water in a saucepan, bring to a boil, then simmer on low heat for 15 minutes until the water is absorbed.] Let cool.

2. In the bowl of your food processor with the grater attachment, grate the zucchinis. Heat the olive oil in a skillet, and cook the grated zucchini for about 10 minutes, stirring from time to time.

3. Continuing with the grater attachment, grate the onion and carrots. Then switch to the chopping blade and add the garlic, bell pepper, egg, basil, chicken thighs, Worcestershire sauce, and cooled quinoa. The bowl of the food processor will likely start to get full so remove some of the mixture to a bowl once it’s combined, then process the rest until it is all the same consistency and generally the same composition. If it is too loose add another egg.

4. Preheat the oven to 425F. Place the breadcrumbs in a bowl. Form the chicken mixture into nuggets of desired size. Coat each nugget with breadcrumbs, then place on a baking sheet coated with nonstick cooking spray.

5. The baking time depends on the nugget size, approximately 10-18 minutes. When done, the nuggets will be slightly browned and cooked all the way through.

Per nugget: 61 calories, 2 grams fat (calculated from myfitnesspal.com; all nutrition information is approximate)

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Slow Cooker Fig-Balsamic Glazed Chicken Drumsticks

Dizzy Busy and Hungry

Remember the technique I described in my Asian Glazed Wings post, where chicken was cooked in a slow cooker until nearly falling off the bone, then crisped up under the broiler and basted with a thick, sweet sauce? It makes a comeback here today. The main differences are the cut of chicken (drumsticks, as opposed to wings this time around) and the flavors of the glaze. Last time I used hoisin sauce as the base, whereas this time around I used a fig jam, resulting in a sticky sweet glaze with a little bit of texture thanks to the seeds in the jelly. The sweetness of the jam was tempered slightly by balsamic vinegar and enhanced by dried rosemary and orange zest. Unique flavors, but delicious, and an easy cooking method.

Slow Cooker Fig-Balsamic Glazed Chicken Drumsticks

I started off by coating chicken drumsticks in crushed dried rosemary, salt, and pepper. I placed them in the slow cooker and cooked for 3 hours on low. I then transferred the drumsticks to a wire rack on a baking sheet…

Fig-Balsamic Glazed Chicken Drumsticks

…then broiled for 10 minutes, flipping halfway through.

While they were broiling, I prepared a sauce of fig jelly, balsamic vinegar, orange zest salt, and pepper. After the first 10 minutes of broiling, I brushed the drumsticks with sauce and continue broiling for 5 more minutes at which time I flipped them and brushed with more sauce…

Fig-Balsamic Glazed Chicken Drumsticks

…then broiled for another 5 minutes. I brushed the drumsticks with the remaining sauce prior to serving. Delicious!

Fig-Balsamic Glazed Chicken Drumsticks

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Slow Cooker Fig-Balsamic Glazed Chicken Drumsticks (adapted from Slow Cooker Revolution volume 2)

4 pounds chicken drumsticks

2 teaspoons dried rosemary

salt, divided

ground black pepper pepper, divided

nonstick cooking spray

3/4 cup fig preserves (I used an 8.5 ounce jar)

3 tablespoons balsamic vinegar

1 1/2 teaspoons orange zest

Directions:

1. Coat the chicken drumsticks in the dried rosemary crushed into fine pieces, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Place drumsticks in the pot of a slow cooker. Cook on low for 3-4 hours, until chicken is tender.

2. Heat the broiler. Place a wire rack instead an aluminum foil-lined rimmed baking sheet and coat with nonstick cooking spray. Transfer the drumsticks to the wire rack. Broil for 5 minutes, then flip over, and broil for another 5 minutes.

3. While the drumsticks are broiling, prepare the sauce by combining the fig preserves, vinegar, orange zest, 1 teaspoon pepper, and 1/2 teaspoon salt in a mixing bowl. Remove the drumsticks from the oven and brush with the sauce. Broil for 5 minutes, flip over, and brush with more sauce. Broil for a final 5 minutes. Remove from the oven and brush with the remaining sauce.

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Asian Spiced Chicken Noodle Soup

In my soba noodle salad post, I promised a recipe to use up the other half of a napa cabbage so at long last, here it is. It’s still January so it’s still National Soup Month plus in our house we really enjoy using Asian flavors in our cooking. This Asian Spiced Chicken Noodle Soup was derived from a recipe in Parents magazine. The original recipe was a bit bland, probably because it was intended for little kids, but with a few modifications it morphed into a flavorful soup suitable for the whole family–even with the spices it wasn’t too much for my toddler to handle. He slurped it right down. And my husband had thirds. If that’s not a marker of success, I don’t know what is!

Asian Spiced Chicken Noodle Soup

We all know that chicken soup is dubbed Jewish penicillin. Aside from being a quick and nutritious weeknight anytime meal, this soup may help you feel a little better if you’re suffering from a mid-winter cold. While it’s not totally clear why chicken soup is such a comfort food during illness (for me, ice cream works well too, haha), the steamy vapors from a hot bowl of soup may improve congestion and the soothing broth provides extra hydration. So it’s worth a shot since it tastes better than cough syrup anyway.

Asian Spiced Noodle Soup

The first part of this recipe involves making a gingery broth, flavored with the whites of green onions. I also cooked chicken thighs during this stage. Once the chicken was cooked, I shredded it with two forks and returned it to the pot to make the rest of the soup. At that time I added the thinly sliced napa cabbage, snow peas cut into thirds, and pad Thai rice noodles. When the noodles were tender, I added a little soy sauce then seasoned the soup with salt, pepper, and Thai spice. The original recipe called for just salt and pepper but I tasted the broth at that point and it was too bland. Thai spice, which I got from Spice Sage, one of my favorite places to purchase various spices and herbs (thanks Dad for recommending it!), fixed that problem. Thai spice is a mixture of ginger, basil, cumin, cardamom, garlic, cilantro, pepper, and turmeric. If you don’t have Thai spice, you could try adding some of those seasonings to taste. Alternately, Chinese five spice powder (which includes cinnamon, anise, pepper, cloves, allspice, and fennel) would also work well–and yes, I realize that’s more than 5 spices. Slurp up!

Asian Spiced Noodle Soup

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Asian Spiced Chicken Noodle Soup (adapted from Parents Magazine, January 2014 issue)

Yield: serves 6

3 green onions
1 1/2 pounds boneless, skinless chicken thighs
4 cups low-sodium chicken broth
1 tablespoon grated ginger
1/2 head of napa cabbage, thinly sliced
8 ounces brown rice pad Thai noodles
8 ounces snow peas, cut into thirds
2 tablespoons low-sodium soy sauce
Salt, pepper, and spices such as Thai spice to taste (I used 1/2 teaspoon freshly ground black pepper, 1/4 teaspoon salt, and 1 teaspoon Thai spice)

Directions:
1. Separate the white part of the the green onions from the green part. Place the white part into a large Dutch oven and thinly slice the green parts for topping the soup later.
2. To the Dutch oven, add the chicken thighs, broth, and ginger, along with 5 cups of water. Bring to a boil over high heat, then cover, reduce heat to low, and simmer for another 15 minutes.
3. Remove the onions from the broth. Remove the chicken and shred with two forks, then return the shredded chicken to the pot and bring back to a boil.
4. Add the cabbage, noodles, and snow peas to the pot, and cook, stirring occasionally, for about 5 minutes until the noodles are tender. Stir in the soy sauce and seasonings. Taste the broth and adjust the flavors as needed. Top with the sliced green onions and serve.

Per serving: 280 calories, 7 grams fat (calculated from myfitnesspal.com; all nutrition information is approximate)

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