larb - laotian chicken mince

Ingredients

• Servings: 6
• 1/4 cup uncooked long grain white rice
• 2 pounds skinless, boneless chicken thighs, cut into chunks
• 2 tablespoons peanut oil
• 4 cloves garlic, minced
• 2 tablespoons minced galangal
• 2 small red chile peppers, seeded and finely chopped
• 4 green onions, finely chopped
• 1/4 cup fish sauce
• 1 tablespoon shrimp paste
• 1 tablespoon white sugar
• 3 tablespoons chopped fresh mint
• 2 tablespoons chopped fresh basil
• 1/4 cup lime juice

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr


• preheat an oven to 350 degrees f (175 degrees c). spread the rice a baking sheet.
• bake the rice in the preheated oven until golden, about 15 minutes. remove and allow to cool. once cooled, grind into a fine powder with a spice grinder. meanwhile, grind the chicken thigh meat in a food processor until finely ground; set aside.
• heat the peanut oil in a wok or large skillet over medium heat. stir in the garlic, galangal, chile peppers, and green onions; cook and stir until the garlic softens, about 3 minutes. add the ground chicken thigh meat, and cook, stirring constantly to break up lumps, until the meat is no longer pink, about 5 minutes. season with fish sauce, shrimp paste, and sugar. reduce heat to medium-low, and simmer until the excess liquid has evaporated, about 5 minutes more. stir in the ground rice, mint, basil, and lime juice to serve.

fast grilled chicken breast marinade

Ingredients

• Servings: 4
• 1/2 cup sweet japanese
• 1/4 cup soy sauce (such as kikkoman®)
• 1/4 cup clover honey
• 1 bunch green onions, finely chopped, or to taste
• 2 cloves garlic, finely chopped
• cracked black pepper to taste
• 3 skinless, boneless chicken breast halves

Recipe

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


• combine plum , soy sauce, honey, green onions, garlic, and black pepper in a resealable plastic bag; seal and massage bag to thoroughly mix marinade.
• using a fork or meat tenderizer, score chicken lightly without pounding. add chicken to marinade, massage gently to coat, squeeze out excess air, and seal the bag. marinate in the refrigerator for 20 minutes.
• preheat an outdoor grill for medium-high heat and lightly oil the grate. remove chicken from the marinade and shake off excess. discard the remaining marinade.
• cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 5 to 10 minutes per side. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).

apricot-glazed chicken

Ingredients

• Servings: 4
• 1 1/2 tablespoons butter
• 4 skinless chicken thighs
• 1/2 onion, sliced
• 1 (15 ounce) can apricot halves, drained
• 1 tablespoon chili sauce
• 1 tablespoon brown sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cardamom
• 1 teaspoon ground ginger
• 1 teaspoon ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 35 mins Ready Time: 50 mins


• melt the butter in a skillet over medium heat and brown the chicken thighs on both sides, 5 to 8 minutes per side. remove the chicken thighs and set aside. in the hot skillet, cook and stir the onions until softened, about 5 minutes.
• pour the apricot halves, chili sauce, brown sugar, cinnamon, cardamom, ginger, and black pepper into a blender, and pulse several times to puree. pour the mixture into the skillet with the onions, bring to a boil, and reduce heat to a simmer. simmer the sauce until slightly thickened, about 5 minutes. return the chicken thighs to the sauce, and spoon sauce over the chicken. simmer until the chicken is tender and no longer pink inside, 15 to 20 minutes. serve chicken topped with sauce.

Oven Barbecued Chicken

Ingredients

• Servings: 4
• 1/2 cup butter, melted
• 12 ounces chile sauce
• 2 tablespoons lemon juice
• 1 tablespoon salt
• 2 teaspoons prepared mustard
• 5 pinches curry powder
• 4 skinless, boneless chicken breast halves

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• in a medium mixing bowl, combine the melted butter/margarine, chili sauce, lemon juice, salt, mustard and curry powder. mix well.
• place chicken in a lightly greased 9x13 inch baking dish and pour mixture over chicken. bake in preheated oven for 50 minutes or until tender and juices run clear.

Thanksgiving Meatloaf

Ingredients

• Servings: 1
• 2 1/2 pounds ground turkey
• 1 1/2 cups chicken-flavor stuffing mix
• 2 eggs
• 1/3 cup milk

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• mix together turkey, stuffing, eggs, and milk in a large bowl. mixture will be lumpy. spread mixture in 9x5 inch loaf pan.
• bake for 1 hour until temperature reads 165 degrees f in center of loaf.

No Yolks® Asian Vegetables And Chicken In A Spicy Peanut Sauce

Ingredients

• Servings: 4
• 6 ounces no yolks® kluski noodles
• 1 1/2 tablespoons rice vinegar (see note)
• 3 1/2 tablespoons peanut butter
• 2 1/2 tablespoons honey
• 2 1/2 teaspoons sriracha sauce (see note)
• 1/4 cup reduced-sodium soy sauce
• 1 tablespoon vegetable oil
• 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
• 1 (12 ounce) package frozen asian mixed vegetables, thawed
• 1/2 tablespoon toasted sesame oil
• 2 tablespoons minced cilantro

Recipe

Preparation Time: 5 mins Cook Time: 15 mins Ready Time: 20 mins


• prepare noodles according to package directions.
• combine vinegar, peanut butter, honey, sriracha sauce and soy sauce in a bowl. stir well and set aside. heat oil in large skillet over medium heat. add chicken and stir-fry until cooked through and no longer pink. add vegetables and stir-fry 2 minutes, or until vegetables are heated through. stir in cooked noodles, sesame oil and reserved peanut butter sauce. cook over low heat for 1 to 2 minutes, stirring occasionally to blend flavors. serve hot or warm topped with cilantro.

garlic chicken marinara

Ingredients

• Servings: 8
• 2 (8 ounce) packages angel hair pasta
• 6 skinless, boneless chicken breast halves, cut into bite size pieces
• 2 tablespoons olive oil
• 1 medium head garlic, minced
• 4 cups stewed tomatoes
• 1 large onion, chopped
• 2 cups fresh sliced mushrooms
• 4 large tomatoes, diced
• 1/2 red bell pepper, diced
• 1/2 green bell pepper, diced
• 1 1/2 cups corn
• 1/2 cup light

Recipe

• in a large skillet pan fry the boneless skinless chicken breasts in the olive oil and half of the head of minced garlic. cook chicken until the juices run clear.
• in a large saucepan bring stewed tomatoes, the other half of the garlic, onion, mushrooms, fresh tomatoes, red and green bell pepper, corn and to a boil. when sauce is boiling, add the cooked chicken and simmer for 1 hour.
• in a large pot cook with boiling salted water cook angel hair pasta until al dente. drain.
• toss pasta with garlic chicken sauce. serve warm.