Asian Chicken Salad with Sesame Cilantro Dressing
- by Chef Amanda Cushman,
2 whole, boneless, skinless chicken breasts, trimmed, halved
3 cups chicken broth
1 red pepper, halved, seeded, julienne
1 small jicama, peeled, julienne
1/2 pound snow peas, trimmed, blanched
2 cloves garlic, minced
2 teaspoons minced ginger
1/2 cup soy sauce
2 Tablespoons rice vinegar
2 teaspoons brown sugar
3 Tablespoons vegetable oil
2 teaspoons toasted sesame oil
3 Tablespoons chopped cilantro
1/4 pound bean sprouts
3 scallions, julienne, garnish
2 Tablespoons toasted sesame seeds, garnish
1. Poach the chicken in a large skillet covered with the broth until cooked through about 5 to 8 minutes. Remove to a plate and allow to cool.
2. Combine the red pepper, jicama and snow peas in a large bowl. Cut the chicken into thin strips and add to the bowl.
3. In a small bowl combine the garlic, ginger, soy, vinegar, sugar and oil. Whisk and taste for seasoning. Add the cilantro.
4. Pour the dressing over the chicken salad and toss gently. Spoon the salad onto a large serving platter and top with the bean sprouts, scallions and toasted sesame seeds. Serve at room temperature.
Creamy Lemon Chicken with Garlic
- From Cindy Roberts, by food blogger Karly Campbell
1 pound thinly sliced chicken breasts
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
1 cup chicken broth
1 tablespoon lemon juice
3 cloves garlic, minced
2 tablespoons butter
¼ cup heavy cream
1 tablespoon dill
Season the chicken on both sides with salt and pepper.
Heat a large, heavy-bottomed skillet over medium heat. Add the oil and heat until shimmering.
Add the chicken to the skillet and cook until browned on each side and cooked through, about 8 minutes total. Remove chicken to a plate and set aside.
Add the chicken broth, to the pan and whisk to deglaze the pan. Add the lemon juice and garlic to the pan and bring to a boil over medium heat.
Allow chicken stock to reduce by half, about 10 minutes.
Whisk the butter and cream into the chicken stock until butter has melted and mixture is smooth and creamy.
Return chicken to the skillet and sprinkle with fresh dill. Cook for 1 minute to rewarm the chicken.
Shoyu Chicken on Rice
- Mimi Carrera
I've been using this recipe for years but can’t give you the name of the originator. It’s one of those where I use the ingredients loosely.
2 pounds skin on, bone-in chicken thighs (about 4 pieces)
1/2 cup shoyu
1/2 cup sugar
1/2 cup water
2 tablespoons rice vinegar
3 garlic cloves, smashed
1 2-inch knob of ginger, peeled and sliced
2 stalks green onions (optional)
1 tablespoon sesame seeds (optional)
1. Over medium-high heat, brown chicken (skin-side down) in a saucepan. Brown for 5 minutes, until the skin is a deep golden color.
2. Mix together in a bowl: shoyu, sugar, water, and rice vinegar. Pour the liquid mixture over the chicken in the sauce
3. Add in the smashed garlic and sliced ginger. Bring mixture to a boil, then turn back down to low heat. Put on a
lid and let the chicken simmer (skin side up) for 10 minutes.
4. Lift the lid. Turn the chicken skin-side down, and simmer for another 10 minutes. Remove chicken onto a plate.
Reduce the sauce over medium heat until thick (like the thickness of honey).
5. Serve the chicken over a big bowl of rice. Finish with chopped green onions, a sprinkle of sesame seeds, and
drizzle on the sauce.
Ferran Adria’s Rotisserie Chicken
- From Susan Kaplan
1 T extra-virgin olive oil
½ cup pitted prunes
½ cup dried apricots
¼ cup pitted, dried sour cherries
2 T pine nuts
1 strip orange zest, 4 inches – white pith removed
1 strip lemon zest, 4 inches – white pith removed
½ cup tawny port
1 small cinnamon stick
2/3 cup chicken stock or broth
1 store-bought rotisserie chicken, (about 3 ½ pounds), cut into 8 pieces, juices reserved
Preheat the oven to 425 F
Heat the olive oil in a skillet over medium heat. Add prunes, apricots, cherries, pine nuts, and orange and lemon zest. Cook, stirring, until the pine nuts are golden and the fruit is browned in spots, 3-5 minutes. Add the port and cinnamon stick and cook until syrupy, about 5 minutes. Add the chicken stock and the chicken juices. Increase the heat to high, bring the sauce to a boil, and cook until reduced, about 5 minutes.
Place the chicken pieces in a baking dish that can hold them snugly. Pour the sauce over them, scraping up all the fruit and liquid from the bottom of the skillet and turning the chicken to coat it with the sauce.
Bake the chicken until it is warmed through and the sauce is further reduced, about 10 minutes. Transfer to plates and serve at once.
- by Sandra Molyneaux
4 boneless, skinless chicken breasts (about 1½ pounds), halved horizontally *
Kosher salt and black pepper
All-purpose flour, for dredging
6 Tablespoons unsalted butter, divided
3 Tablespoons extra-virgin olive oil, plus more as needed
1 shallot, peeled and sliced lengthwise
1 lemon, halved (half thinly sliced and seeds removed; half juiced, about 2 tablespoons)
¾ cup chicken broth
4 teaspoons drained capers
Coarsely chopped Italian parsley, for garnish (optional)
1. Season both sides of the chicken with salt and pepper. Dredge the chicken in flour and shake off any excess.
2. In a large skillet over medium-high heat, melt 3 Tb. of the butter and the olive oil.
Add chicken and sauté until golden brown and cooked through - working in batches.
Remove the chicken to a plate and repeat with the remaining pieces, adding more olive oil if needed. Set the chicken aside.
3. Add the shallot and lemon slices to the pan, sauté, stirring once, until lightly browned about 2 to 3 minutes. Add the stock and simmer until reduced by half, about 3 minutes.
Reduce the heat to low and add the remaining 3 tablespoons butter, capers and lemon juice, season to taste with salt and pepper.
4. Add the chicken back to the sauce and briefly heat through. Serve garnished with parsley, if desired.
Serve with pasta, polenta, rice or white beans and a green vegetable or salad.
* Tip - Freezing the chicken for 15 minutes will make slicing them easier.
One Pan Honey Garlic Chicken
- from Jane Buck
Makes 4 servings
This recipe is adapted from a recipe I found on the app “Tasty”. The original
calls for bone-in, skin-on chicken thighs, but I just use whatever pieces of
chicken I prefer. The nice thing about it – apart from being very yummy
– it’s very easy for folks like me who prefer to spend more time over the
meal than cooking it!
6 pieces of uncooked chicken (I use a couple legs, a couple thighs, and one large breast cut in half)
Pepper to taste
1 TBSP unsalted butter
3 cloves garlic, chopped
1 TBSP brown sugar (or less if you don’t like too much sweetness)
¼ Cup Honey
1 TSP dried thyme
1 TSP dried oregano
1 lb green beans, cut in half, ends cut off
Preheat oven to 400F (200C)
Season chicken with pepper
Melt butter in large ovenproof skillet over medium heat. Add chicken (skin side down if you’re using skin-onchicken pieces), and sear both sides until golden brown.
Remove the chicken and set aside.
Add garlic, stir until fragrant, then add brown sugar, honey, thyme, and oregano, and stir. Reduce heat to low.
Return chicken to the skillet. Coat the chicken in the sauce
Add green beans to the skillet.
Put skill into oven and bake for 25 minutes or until chicken is cooked through.
Grilled Thai Chicken Wings
2 pounds chicken wings (about 6 whole wings)
1 cup sweet chili sauce
4 tablespoons soy sauce
2 tablespoons packed brown sugar
2 tablespoons chopped cilantro
2 tablespoons fish sauce
1 tablespoon grated fresh ginger
1 tablespoon lime juice
3 cloves garlic, minced
2 scallions, sliced; greens reserved for garnish
1 to 2 tablespoons chili paste, to taste
Makrut lime leaf, optional
1. Gather the ingredients.
2. Using a sharp chef's knife, cut the chicken wings: Place the wing on a cutting board, so the inside is facing you.
Stretch out the wing and make a cut between the wingette and the wingtip, and another cut at the joint between
the drumette and the wingette. Discard the wingtips (or reserve them to make stock).
3. In a medium bowl, combine all of the other ingredients. Mix well.
4. Place the wings in a plastic zipper bag. Reserve 1/4 cup of the marinade for basting and pour the remainder over
the wings. Seal the bag and mix the contents well. Refrigerate for 4 to 6 hours or overnight.
5. Preheat the grill for medium heat (about 350 F). Remove the wings from the bag.
6. Place the wings on the grill. Baste liberally with the reserved marinade. Cook for 20 minutes, turn and coat with marinade again. Cook for another 20 to 30 minutes, until the juices run clear and the meat reaches an internal temperature of 165 F. Discard any remaining marinade.
7. Garnish with chopped scallion greens. Serve and enjoy.
This is a sticky sauce. Clean up any drips right away, soak the dishes, have a wet cloth around to wipe your fingers, and provide napkins when eating them.
Each brand of sweet chili sauce has a slightly different flavor, and some are spicier than others. After mixing the marinade, taste it and add more spice if you prefer.
The sweet chili sauce that's leftover in the bottle is an excellent dipper for these wings. Pick up an extra bottle to ensure you have enough. You can make it spicier by mixing in chili paste or red pepper flakes to taste.
The makrut leaf is a double-leaf that you can break apart into two pieces. It's not intended to be eaten in this recipe (though they are edible when cooked properly). Instead, it acts like a bay leaf (a viable substitute), adding a subtle flavor to the marinade.
You can bake these wings in the oven as well. Line a baking sheet with foil and place a wire rack on top (or spray the foil with cooking spray). Bake at 350 F for 20 minutes, flip and baste, then bake for another 20 to 30 minutes. They're even better when broiled for the last 5 minutes.
Add a few 3-inch pieces of fresh lemongrass to the marinade to build on the Thai flavors.
The wings are also excellent when served with blue cheese dressing. For a fun twist, try goat cheese dressing. To make it, combine 4 ounces of goat cheese, 4 tablespoons water, and 1 tablespoon each of mayonnaise and white wine vinegar. Add a pinch of both salt and pepper, and some dried parsley. Mix until smooth and refrigerate until it's time to serve.