owen's chicken rice

Ingredients

• Servings: 4
• 1/2 (3 pound) whole chicken, cut into pieces
• 8 ounces chinese-style sausages
• 1 teaspoon salt
• 1 tablespoon dark soy sauce
• 2 tablespoons sesame oil
• 1/2 slice fresh ginger root, chopped
• 12 dried shiitake mushrooms, soaked until soft
• 3 cups long-grain white rice
• 2 1/2 cups boiling water
• 3 tablespoons chopped fresh cilantro
• 3 tablespoons thinly sliced green onion

Recipe

• marinate the chicken and sausages in the soy sauce and 1 teaspoon salt and set aside.
• heat sesame oil in a large, nonstick wok. stir fry the ginger until fragrant. add the sausages and chicken and stir fry until brown. add the mushrooms and fry for another 3 minutes. stir in the rice and season with salt and pepper.
• transfer the mixture to a rice cooker and add water. when rice is cooked, garnish with chopped coriander and spring onions. serve.

Homemade Chicken Gravy

Ingredients

• Servings: 8
• 1/2 cup unsalted butter
• 1/2 cup all-purpose flour
• 1 quart cold chicken stock
• 1/3 cup heavy cream
• salt and ground white pepper to taste
• 1 pinch cayenne pepper

Recipe

Preparation Time: 5 mins Cook Time: 25 mins Ready Time: 30 mins


• melt butter in a saucepan over medium-low heat. whisk in flour until fragrant, 10 to 12 minutes.
• gradually whisk in cold stock. reduce heat to low. bring gravy to a simmer, and cook and stir until thick enough to coat the back of a spoon, 10 to 15 minutes. stir in heavy cream, and season with salt, white pepper, and cayenne pepper.

Spicy Bbq Chicken

Ingredients

• Servings: 6
• 2 tablespoons vegetable oil
• 1/4 cup onion, finely chopped
• 1 clove garlic, minced
• 3/4 cup ketchup
• 1/3 cup vinegar
• 1 tablespoon worcestershire sauce
• 2 teaspoons brown sugar
• 1 teaspoon dry mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 (5 ounce) bottle hot pepper sauce
• 1 (3 pound) chicken, cut into pieces

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• heat the oil in a skillet over medium heat and cook the onion and garlic until tender. mix in ketchup, vinegar, worcestershire sauce, brown sugar, dry mustard, salt, pepper and hot sauce. bring to a boil. reduce heat to low and simmer 10 minutes, stirring occasionally. remove from heat and set aside.
• preheat grill for high heat.
• lightly oil grill grate. place chicken on grill. brush constantly with the sauce and cook 8 to 15 minutes on each side, depending on size of piece, until juices run clear. discard any remaining sauce.

ellen's chicken cacciatore

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 6 boneless, skinless chicken thighs - fat trimmed
• 1 onion, chopped
• 1 (8 ounce) package sliced fresh mushrooms
• 2 cloves garlic, minced
• 1 (28 ounce) can diced tomatoes with juice
• 1 cup dry white
• 1/2 cup orange juice
• 2 tablespoons dried rosemary, or to taste
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 50 mins Ready Time: 1 hr 5 mins


• heat olive oil in a skillet over medium heat, and brown the chicken thighs in the hot oil, about 5 minutes per side. set the chicken aside.
• in the same skillet, cook and stir the onion and mushrooms until the mushrooms have softened, about 10 minutes. mix in the garlic, and cook until fragrant, 1 to 2 more minutes.
• pour in the tomatoes with their juice, white , orange juice, rosemary, salt, and black pepper, and stir until thoroughly combined.
• stir in the chicken pieces and any accumulated juices, cover the skillet, and bring to a boil. reduce heat to medium-low, and simmer until the chicken is tender and no longer pink inside, 30 to 40 minutes.

Chicken And Chinese Vegetable Stir-fry

Ingredients

• Servings: 6
• 14 ounces skinless, boneless chicken breast meat - cut into bite-size pieces
• 1/2 cup oyster sauce
• 2 tablespoons soy sauce
• 3 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 large onion, chopped
• 1/2 cup water
• 1 teaspoon ground black pepper
• 1 teaspoon white sugar
• 1 (8 ounce) can sliced water chestnuts, drained
• 1 cup snow peas
• 1 small head broccoli, cut into florets
• 3 tablespoons cornstarch
• 1/4 cup water

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• combine the chicken, oyster sauce, and soy sauce in a mixing bowl until the chicken is evenly coated with the sauce; set aside.
• heat the vegetable oil in a wok or large skillet over high heat. stir in the garlic and onion; cook and stir until the onion is limp, about 1 minute. add the chicken and marinade. cook and stir until the chicken has browned and is no longer pink, about 10 minutes.
• pour in 1/2 cup of water; season with pepper and sugar. add the water chestnuts, snow peas, and broccoli. cover; boil until the vegetables are just tender, about 5 minutes. dissolve the cornstarch in 1/4 cup of water. stir into the boiling mixture; cook until thick and no longer cloudy.

homemade chicken cacciatore, sicilian-style

Ingredients

• Servings: 6
• 1 tablespoon butter
• 1 large onion, chopped
• 1 large green bell pepper, sliced thin
• 1 teaspoon crushed garlic
• 2 (14.5 ounce) cans diced tomatoes, drained and juice reserved
• 1 cup burgundy
• 1 1/2 tablespoons italian seasoning
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon garlic salt
• 1 whole chicken, cut into pieces
• 2 tablespoons all-purpose flour
• 1 (16 ounce) package spaghetti

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 55 mins

Ready Time: 2 hrs 25 mins


• melt the butter in a large stockpot over medium heat. cook the onion, bell pepper, and garlic in the melted butter until they begin to soften, about 3 minutes. add the tomatoes, , italian seasoning, salt, pepper, and garlic salt; cook and stir until the mixture just begins to boil. reduce the heat to medium low; add the chicken and cook until the meat is tender enough to fall off the bone, about 1 1/2 hours. remove the bones and skin from the chicken, returning the meat to the pot.
• heat 3/4 cup of the reserved liquid from the tomatoes in the microwave until just warmed. stir the flour into the tomato liquid until thick. add to the stockpot and stir continually until the mixture begins to thicken. remove from heat and allow to sit for about 15 minutes.
• while the chicken mixture rests, bring a large pot of lightly-salted water to a boil. stir the spaghetti into the water and return to a boil. cook until the pasta is slightly tender but still firm to the bite, about 12 minutes. drain. ladle the chicken mixture over the drained spaghetti to serve.

fennel and mustard seed chicken

Ingredients

• Servings: 4
• 4 bone-in chicken breast halves, with skin
• 1/2 teaspoon salt and pepper, or to taste
• 1 tablespoon mustard seed
• 1 tablespoon fennel seed
• 2 tablespoons olive oil
• 2 cloves garlic, thinly sliced

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• sprinkle chicken with salt and pepper to taste. grind the fennel and mustard seeds in a clean coffee grinder. sprinkle freshly ground spices over chicken pieces.
• in a large frying pan, heat olive oil over medium heat. cook garlic in the olive oil, stirring frequently. once the garlic begins to brown, place the chicken in the pan. increase heat to high, and quickly brown both sides. reduce heat, and cover. cook chicken until juices run clear and meat is tender.

Factory Workers Chicken

Ingredients

• Servings: 8
• 2 pounds chicken thighs
• 1 (16 ounce) bottle zesty italian dressing
• 1 (16 ounce) jar salsa

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 2 hrs 25 mins


• to marinate: place chicken in a nonporous glass dish or bowl; pour dressing and salsa over chicken and turn to coat. cover with lid or aluminum foil and refrigerate to marinate for at least 2 hours, or overnight.
• preheat oven to grill/broil.
• remove chicken from dish or bowl, discarding any remaining marinade, and grill/broil for about 20 minutes or until cooked through and juices run clear. serve immediately.

celery chicken a la koch

Ingredients

• Servings: 6
• 3 cups cooked egg noodles
• 4 cups chopped chicken breast meat
• 4 (10.75 ounce) cans condensed cream of celery soup
• 3 (12 fluid ounce) cans evaporated milk
• 1 cup chopped celery
• 5 cups crushed potato chips

Recipe

Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• in a large mixing bowl combine the noodles, chicken meat, soup, 2 cans of the milk and celery. mix well and spread mixture into the bottom of a 9x13 inch baking dish.
• pour the remaining can of milk over all; do not mix in. then top all with potato chip crumbs.
• bake at 350 degrees f (175 degrees c) for 50 minutes. serve hot.

bbq chicken wings

Ingredients

• Servings: 4
• 1/2 cup teriyaki sauce
• 1 cup oyster sauce
• 1/4 cup soy sauce
• 1/4 cup ketchup
• 2 tablespoons garlic powder
• 1/4 cup
• 2 dashes liquid smoke flavoring
• 1/2 cup white sugar
• 1 1/2 pounds chicken wings, separated at joints, tips discarded
• 1/4 cup honey

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 9 hrs


• in a large bowl, mix the teriyaki sauce, oyster sauce, soy sauce, ketchup, garlic powder, , liquid smoke, and sugar. place the chicken wings in the bowl, cover, and marinate in the refrigerator 8 hours or overnight.
• preheat the grill for low heat.
• lightly oil the grill grate. arrange chicken on the grill, and discard the marinade. grill the chicken wings on one side for 20 minutes, then turn and brush with honey. continue grilling 25 minutes, or until juices run clear.

moo goo gai pan

Ingredients

• Servings: 3
• 1 tablespoon vegetable oil
• 1 cup sliced fresh mushrooms
• 2 cups chopped broccoli florets
• 1 (8 ounce) can sliced bamboo shoots, drained
• 1 (8 ounce) can sliced water chestnuts, drained
• 1 (15 ounce) can whole straw mushrooms, drained
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 pound skinless, boneless chicken breast, cut into strips
• 1 tablespoon cornstarch
• 1 tablespoon white sugar
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon rice
• 1/4 cup chicken broth

Recipe

Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 40 mins


• heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until it begins to smoke. stir in the fresh mushrooms, broccoli, bamboo shoots, water chestnuts, and straw mushrooms. cook and stir until all the vegetables are hot, and the broccoli is tender, about 5 minutes. remove from the wok, and set aside. wipe out the wok.
• heat the remaining tablespoon of vegetable in the wok until it begins to smoke. stir in the garlic, and cook for a few seconds until it turns golden-brown. add the chicken, and cook until the chicken has lightly browned on the edges, and is no longer pink in the center, about 5 minutes. stir together the cornstarch, sugar, soy sauce, oyster sauce, rice , and chicken broth in a small bowl. pour over the chicken, and bring to a boil, stirring constantly. boil for about 30 seconds until the sauce thickens and is no longer cloudy. return the vegetables to the wok, and toss with the sauce.

best bourbon chicken

Ingredients

• Servings: 8
• 4 tablespoons olive oil
• 3 pounds skinless, boneless chicken breast halves - cut into 1 inch pieces
• 1 cup water
• 1 cup packed light brown sugar
• 3/4 cup apple-grape-cherry juice
• 2/3 cup soy sauce
• 1/4 cup ketchup
• 1/4 cup peach-flavored bourbon liqueur (such as southern comfort ®)
• 2 tablespoons apple vinegar
• 2 cloves garlic, minced
• 1 tablespoon dried minced onion
• 3/4 teaspoon crushed red pepper flakes, or to taste
• 1/2 teaspoon ground ginger
• 1/4 cup apple-grape-cherry juice
• 2 tablespoons cornstarch

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• heat the oil in a large heavy pan or dutch oven, and brown the chicken pieces until lightly golden on all sides, about 10 minutes. transfer the chicken to a bowl.
• in the same dutch oven, whisk the water, brown sugar, 3/4 cup of fruit juice cocktail, soy sauce, ketchup, bourbon liqueur, apple vinegar, garlic, dried onion, red pepper flakes, and ground ginger into the dutch oven. bring the sauce to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
• stir the chicken back into the sauce, and bring to a full boil over medium-high heat. reduce the heat to medium-low, and simmer until the sauce is reduced and thickened and the chicken pieces are no longer pink in the middle, about 20 minutes.
• remove the chicken pieces to a bowl with a slotted spoon. stir together 1/4 cup of fruit juice cocktail with the cornstarch until smooth, and whisk the cornstarch mixture into the sauce, stirring constantly to avoid lumps. bring the sauce back to a simmer, let thicken for about 1 minute, and return the chicken pieces to the sauce. stir to combine, and serve.

Hayley's M Chicken

Ingredients

• Servings: 4
• 2 teaspoons yeast extract spread, e.g. marmite/vegemite
• 4 skinless, boneless chicken breast halves

Recipe

Preparation Time: 10 mins Cook Time: 35 mins Ready Time: 45 mins


• preheat oven to 350 degrees f (175 degrees c).
• cut 3 partial slits in each chicken breast. place 1/2 teaspoon of the yeast extract spread into each slit.
• bake in the preheated oven for 35 to 45 minutes, or until the chicken is cooked through and juices run clear.

Sweet Orange Chicken I

Ingredients

• Servings: 4
• 1 (2 to 3 pound) whole chicken, cut into pieces
• 1/2 cup chutney
• 1/2 cup mayonnaise
• 1/4 cup orange soda
• 3/4 cup water
• 1 teaspoon poultry seasoning
• salt to taste

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• preheat oven to 350 degrees f (175 degrees c).
• place chicken pieces in a 9x13 inch baking dish. in a medium bowl combine the chutney, mayonnaise, soda and water. mix together and pour mixture over chicken, then sprinkle with seasoning and salt.
• bake in the preheated oven for about 30 minutes, or until chicken is cooked through and no longer pink inside.

evie's ranch nuggets

Ingredients

• Servings: 6
• 2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces
• 1/2 cup sour cream
• 1/2 cup all-purpose flour
• 4 ounces ranch-flavored tortilla chips
• vegetable cooking spray

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• preheat the oven to 400 degrees f (200 degrees c). line a baking sheet with aluminum foil.
• place tortilla chips and flour into a food processor or blender, and process into crumbs. pour into a bowl. place chicken pieces into a sealable plastic bag with sour cream. massage the bag to make sure chicken pieces are coated with sour cream. let sit for 5 minutes.
• dip coated chicken pieces into the chip crumbs, and place on the prepared baking sheet. spray lightly with vegetable cooking spray.
• bake for 30 minutes in the preheated oven, until chicken is cooked through and juices run clear.

wild rice casserole

Ingredients

• Servings: 8
• 1 pound ground lamb sausage
• 2 skinless, boneless chicken breast halves, chopped
• 1 onion, chopped
• 3 cloves garlic, crushed
• 1 cup chopped celery
• 3 cups chicken broth
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (6 ounce) can sliced mushrooms, drained
• 1 (6 ounce) package long grain and wild rice mixture
• 1 (3 ounce) package sliced almonds

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ready Time: 2 hrs


• in a large skillet combine the sausage, chicken, onion, garlic and celery. saute over medium heat until sausage and chicken are browned and vegetables are tender. crumble sausage, drain fat from skillet and return sausage to skillet.
• preheat oven to 350 degrees f (175 degrees c).
• stir in the chicken broth, cream of mushroom soup, cream of chicken soup, mushrooms and rice. mix well and spoon mixture into a lightly greased 9x13 inch baking dish. sprinkle with almonds.
• cover dish and bake in preheated oven for 1 1/2 hours, or until cooked through.

Chicken Nuggets

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breasts
• 2 cups corn oil
• 1 egg, beaten
• 1/3 cup water
• 1/3 cup all-purpose flour
• 1 1/2 tablespoons sesame seeds, toasted
• 1 1/2 teaspoons salt

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• rinse chicken with cold water and pat dry with paper towels. cut into 1x1x1/2 inch pieces.
• fill a deep fryer with corn oil, no more than 1/3 full. heat to medium heat.
• place egg and water in a small bowl and mix well. add the flour, sesame seeds and salt, stirring until a smooth batter is formed.
• dip chicken pieces in batter and drain off any excess. add battered chicken, a few pieces at a time, to the hot oil. fry about 4 minutes or until golden brown and done (remove chicken from oil to test). drain on paper towels.

byrdhouse spicy chicken and peaches

Ingredients

• Servings: 4
• 1 (15 ounce) can peaches, drained and chopped
• 4 cloves garlic, pressed
• 1 1/2 cups orange juice
• 2 tablespoons distilled white vinegar
• 2 tablespoons brown sugar
• 1 1/2 teaspoons nutmeg
• 1/2 teaspoon red pepper flakes
• 2 teaspoons dried basil
• salt and pepper to taste
• 4 (6 ounce) skinless, boneless chicken breast halves - cut into bite-size pieces
• 2 tablespoons flour
• 3 tablespoons butter

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• bring peaches, garlic, orange juice, vinegar, sugar, nutmeg, red pepper flakes, and basil to a boil in a saucepan over high heat. reduce heat to medium-low, and simmer for 15 minutes, stirring occasionally.
• meanwhile, season the chicken to taste with salt and pepper, then dust with flour and shake off the excess. melt the butter in a large skillet over medium-high heat. add the chicken, and cook until lightly brown on both sides, but still pink in the center.
• season peach sauce with salt and pepper, and pour over browned chicken. return the chicken to a simmer, then reduce heat to medium-low, cover, and simmer 15 minutes more until the chicken is no longer pink in the center.

balsamic pear, chicken, and asparagus

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 4 skinless, boneless chicken breast halves, cut into strips
• 1 onion, sliced thin
• salt and ground black pepper to taste
• 2 ripe bartlett pears, cored and sliced
• 1 pound fresh asparagus, trimmed
• 4 cloves garlic, minced
• 2 tablespoons balsamic vinegar
• 3 tablespoons apple juice
• 1 teaspoon dried rosemary
• 1 tablespoon grated fresh ginger
• 2 tablespoons dark brown sugar

Recipe

Preparation Time: 20 mins Cook Time: 4 hrs

Ready Time: 4 hrs 20 mins


• heat the oil in a skillet over medium heat. cook the chicken in the hot oil until completely browned, 3 to 5 minutes; transfer to a slow cooker. add the onion to the chicken; season with salt and pepper. place the pears and asparagus atop the chicken mixture.
• mix the garlic, balsamic vinegar, apple juice, rosemary, ginger, and sugar together in a bowl; pour over the asparagus. season again with salt and pepper.
• cook on low for 4 to 6 hours.

kevin's teriyaki chicken

Ingredients

• Servings: 4
• 1 1/2 cups pineapple juice
• 1/2 cup soy sauce
• 1 teaspoon ground ginger
• 1/2 teaspoon garlic powder
• 1/4 teaspoon white pepper
• 4 (6 ounce) skinless, boneless chicken breast halves

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• in a large bowl, mix together the pineapple juice, soy sauce, ginger, garlic powder, and white pepper. reserve a small amount of the marinade separately for dipping later.
• place chicken in marinade, and add enough water to cover. cover, and refrigerate for 24 hours.
• heat an outdoor grill for medium-high heat.
• brush grate lightly with oil. grill chicken 5 to 7 minutes per side, depending on thickness. chicken is done when inside is no longer pink and juices run clear.