hearty irish egg drop soup

Ingredients

• Servings: 1
• 2 cups chicken broth
• 1 potato, chopped
• 1/4 teaspoon minced fresh ginger root
• 1 splash soy sauce
• 1 small tomato, chopped
• 1/2 green onion, chopped
• 1 egg, beaten

Recipe

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


• combine the chicken broth, chopped potato, ginger root, and soy sauce in a saucepan over medium heat; bring to a boil, reduce heat to medium-low, and simmer until the potato is tender, about 10 minutes.
• stir the chopped tomato and green onion through the potato mixture. increase heat to medium-high and bring the mixture to a boil.
• remove the saucepan from the heat and immediately stir the egg into the mixture until the egg cooks into thin ribbons throughout the soup.

orange mango chicken

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 4 skinless, boneless chicken breast halves
• 1/8 teaspoon ground thyme
• salt and freshly ground black pepper to taste
• 1 lemon, juiced
• 1 cup orange juice
• 1 mango - peeled, seeded, and sliced
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cinnamon

Recipe

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


• heat the olive oil in a medium skillet over medium heat. place chicken breast halves in the skillet, and cook 5 to 10 minutes on each side, until no longer pink and juices run clear. season both sides with thyme, salt, and pepper. remove from heat, and set aside.
• heat the lemon juice in the skillet over medium heat, and scrape up browned bits. mix in orange juice, mango, ginger, and cinnamon. over high heat, cook and continuously stir 4 to 5 minutes, until thickened. spoon over the cooked chicken breast halves to serve.

Sweet And Sour Chicken Wings

Ingredients

• Servings: 6
• 1 (8 fluid ounce) bottle thousand island salad dressing
• 1 (8 ounce) jar apricot jam
• 1 (1 ounce) package dry onion soup mix (such as lipton®)
• 6 large chicken wings

Recipe

Preparation Time: 5 mins Cook Time: 1 hr

Ready Time: 1 hr 5 mins


• preheat oven to 350 degrees f (175 degrees c).
• stir thousand island salad dressing, apricot jam, and onion soup mix together in a large bowl until smooth.
• arrange chicken wings into a baking dish; pour the sauce over the wings. cover dish with aluminum foil.
• bake the chicken in the preheated oven for 30 minutes. remove foil and continue baking until no longer pink at the bone and the juices run clear, about 30 minutes more.

paleo coconut curry stir fry

Ingredients

• Servings: 4
• 1 1/2 cups coconut milk
• 1 tablespoon minced ginger
• 1 tablespoon lime juice
• 1 tablespoon fish sauce
• 1 teaspoon oyster sauce
• 2 teaspoons minced garlic
• 1/2 teaspoon chile-garlic sauce (such as sriracha®)
• 2 tablespoons white sugar or sugar substitute
• 1 tablespoon avocado oil
• 1 pound chicken breast, cut into bite-sized pieces
• 1/2 onion, sliced
• 1 1/2 teaspoons curry powder
• 2 cups broccoli florets

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins


• mix coconut milk, ginger, lime juice, fish sauce, oyster sauce, garlic, chile-garlic sauce, and sugar together in a small bowl.
• heat avocado oil in a large skillet or wok over medium-high heat. stir-fry chicken in the hot oil until no longer pink, 8 to 10 minutes. remove from wok and keep warm. leave remaining avocado oil in skillet.
• stir onion and curry powder into hot oil in skillet; cook 2 minutes. stir in broccoli; stir-fry 3 minutes. add coconut milk mixture and bring to a boil. reduce heat to medium and simmer sauce and vegetables for 3 minutes. return chicken to skillet; cover and cook until chicken has heated through and vegetables are tender, about 3 minutes.

Chicken Ii

Ingredients

• Servings: 6
• 4 pounds chicken legs
• 1/4 cup brown sugar
• 1 tablespoon olive oil
• 4 onions, chopped
• 2 cloves garlic, minced
• 3 green bell peppers, diced
• 8 ounces tomato paste
• 1 cup raisins
• 1 tablespoon curry powder
• 2 cups chicken stock
• 1 bay leaf
• salt and pepper to taste
• 1 tablespoon chopped fresh parsley

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• rinse and pat dry the chicken pieces and rub them with brown sugar. in a large skillet, fry the chicken quickly in hot oil (the sugar must not burn). when browned, remove to a 10x15 inch baking dish.
• saute the onions and garlic in oil until soft. add the sweet peppers, tomato paste, raisins, curry powder, chicken stock, bay leaf, salt, black pepper and parsley. simmer for about 5 minutes.
• pour the sauce mixture over the chicken, cover and bake in the preheated oven for 45 minutes. remove cover and bake for another 30 minutes or until tender.

Chilled Cucumber Soup

Ingredients

• Servings: 4
• 1 large english (seedless) cucumber - peeled, seeded, and cubed
• 2 green onions (white parts only), sliced
• 3 tablespoons lemon juice
• 1 tablespoon chopped fresh dill
• 4 cups plain yogurt
• 1 cup chicken stock
• salt and ground black pepper to taste

Recipe

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


• place cucumber, green onions, lemon juice, dill, yogurt, chicken stock, salt, and black pepper in a blender. puree until smooth; chill at least 1 hour before serving.

captain crunch chicken

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breasts
• 5 cups dry sweetened cereal, crushed

Recipe

• preheat oven to 350 degrees f (175 degrees c).
• place crushed cereal crumbs in a large resealable plastic bag. add chicken breasts to bag, one at a time. seal bag and shake to coat. place coated chicken in a lightly greased 9x13 inch baking dish.
• bake at 350 degrees f (175 degrees c) for 1 hour, or until chicken is cooked through and juices run clear.