Tag Archive | chicken

General Tso’s Chicken


1 pound chicken thighs, boneless
1 tablespoon light soy sauce
1 egg, lightly beaten
freshly ground black or white pepper, to taste
Cornstarch, as needed
2 tablespoons dark soy sauce
1 tablespoon rice vinegar
2 teaspoons Chinese rice wine or dry sherry
1 tablespoon granulated sugar
3 tablespoons chicken broth or water
1 tablespoon minced ginger
2 teaspoons minced garlic
2 teaspoons cornstarch for thickening sauce, optional
3 green onions (spring onions, scallions)
5 to 10 small dried red chilli peppers, according to taste
Seasme seeds
3 – 4 cups oil for deep-frying and stir-frying, as needed


Cut the chicken into 1-inch cubes. Combine the chicken cubes with the egg, soy sauce, and pepper. Add enough cornstarch to nicely coat the chicken, using cooking chopsticks or your fingers to mix it in.

Combine the sauce ingredients in a bowl, stirring to dissolve the sugar. Set aside. Thinly slice the green onions.

Heat the oil in a wok to between 350 and 360 degrees

Drop the chicken cubes into the hot oil, a few pieces at a time, and deep-fry until crispy (3 to 4 minutes). Remove the chicken cubes and drain on paper towels.

Drain and clean out the wok. Heat 2 tablespoons oil. When the oil is hot, add the sliced green onions and the dried chili peppers. Stir-fry until aromatic (about 30 seconds).

Add the deep-fried chicken cubes back into the wok. Stir-fry until the chicken cubes are browned (about 1 minute).

Push the chicken up to the sides of the wok. Give the sauce a quick restir and add into the middle of the wok. If you added cornstarch to the sauce, stir it continually for 1 – 2 minutes to thicken.

Mix the sauce with the chicken. Cook and stir for another 2 minutes, stirring, until the chicken is nicely coated with the sauce.

Serve immediately


Zucchini-Crusted Buffalo Chicken Nuggets


1 lb boneless skinless chicken, cut into 1/2-inch strips or chunks
1 cup buttermilk
1 cup finely grated zucchini, squeezed dry with paper towel
2 cups plain panko crispy bread crumbs
3/4 cup Original Bisquick™ mix
1/2 cup grated Parmesan cheese
1 teaspoon seasoned salt
1 teaspoon pepper
Cooking spray or olive oil
1 to 2 cups Buffalo wing sauce
2 tablespoons butter, melted
Blue cheese or ranch dressing

Heat oven 475°F. Line rimmed pan with foil, and spray or brush foil with olive oil.

In large bowl, mix chicken and buttermilk; set aside.

In another large bowl, mix grated zucchini, bread crumbs, Bisquick mix, Parmesan cheese, seasoned salt and pepper.

Remove each piece of chicken from buttermilk, and dredge through the crumb mixture, pressing gently to adhere. Place on pan, making sure not to crowd the pan; if necessary, use 2 pans. Spray each chicken strip with cooking spray or a mist of olive oil.

Bake 10 to 12 minutes, then gently turn using kitchen tongs, and spray the other sides. Bake 10 to 12 minutes longer or until no longer pink in center.

In small bowl, mix Buffalo sauce and melted butter. Dip chicken pieces into mixture, then place back on pan and bake 5 minutes longer.

Serve with dressing.

Chicken Salad


3 cups cooked chopped chicken
1/2 cup chopped celery
1/4 cup chopped red onion
1/4 cup diced carrots
1/2 cup mayonnaise or plain Greek yogurt
1/2 teaspoon salt
1/4 teaspoon pepper
Pinch of paprika

Prep the chicken however you’d like – you can use rotisserie chicken or roast the chicken yourself. Just rub some chicken breasts with olive oil, salt, and pepper and let them bake on a baking sheet at 350 degrees F for 35-40 minutes, until the chicken is fully cooked.
Once the vegetables are all chopped, mix them together in a large bowl. Then, add the cooked chopped chicken and mayo/yogurt to the bowl and toss thoroughly.

Add the salt, pepper, and paprika and mix well. Cover the bowl and let the mixture refrigerate for at least one hour.

Chicken Broccoli Casserole


4 cups cubed cooked chicken
3 cups frozen broccoli cuts, thawed
1 can condensed cream of mushroom soup
1 cup mayonnaise
1 tablespoon lemon juice
2 eggs lightly beaten
1/4 cup shredded cheddar cheese
1/2 cup Italian bread crumbs


Preheat the oven to 350F. In a greased baking dish, layer the chicken and broccoli.

Combine the mayonnaise, soup, lemon juice, and eggs. Spread over the broccoli and chicken.

Mix together the bread crumbs and cheese. Sprinkle over the casserole. Bake, uncovered, for 30-35 minutes.

Marinated Chicken


4 chicken breasts (boneless, skinless) or 8 of your favorite smaller chicken pieces

2 tbsp soy sauce

1 tbsp light brown sugar

1/4 cup red wine vinegar

1/4 cup olive oil

4 shallots, chopped

2 cloves of garlic, minced

Handful of fresh parsley

Salt and Pepper

Preheat oven to 425 (220)

In a large bowl, combine vinegar, olive oil, garlic, shallots, soy sauce and brown sugar to form a marinade and and toss with chicken. Allow to sit uncovered in the fridge for 30 minutes. Season with salt and pepper if desired.

In a large baking dish, place chicken pieces in a single layer, cover with foil and bake in marinade for 30 minutes until it begins to brown. Remove foil and baste with marinade. Flip pieces and bake uncovered a remaining 10 minutes or until chicken is cooked.

Garnish with lots of fresh parsley

Chicken Cordon Bleu


2 large boneless chicken breasts
2 long slices Cheddar or smoked Gouda cheese
2 slices deli ham
1 large egg
2 large egg whites
1 tablespoon water
1/2 cup dry bread crumbs
1/2 teaspoon salt
1/4 cup Parmesan cheese
1/8 teaspoon paprika

Preheat the oven to 350F. Spray a large, non-stick baking sheet with cooking spray.

Pat the chicken cutlets dry and butterfly the chicken slices open. Place one piece of cheese on top of one slice of deli ham and roll the deli ham around the cheese. Place the ham “packet” on top of one half of the butterflied chicken breast, and fold the other half over top. Use toothpicks to keep the edges sealed.

In a shallow bowl, combine bread crumbs, Parmesan cheese, paprika, and salt. In a medium bowl, whisk together the eggs and egg whites with the water. Dip the chicken into the egg wash then into the bread crumbs. Place the chicken onto the baking sheet and spray the top of the chicken with cooking spray.

Bake chicken for 20 to 25 minutes, or until cooked.

Chicken and Penne Pasta


1 box of penne pasta.
1 pound broccoli florets, chopped
1 pound boneless, skinless chicken breast, cubed
1/4 cup olive oil
5 cloves of chopped garlic
1/2 cup Parmesan cheese
1 TBL Salt
crushed red pepper flakes to taste

Bring your water to a boil in a large pot and salt it. 1 tablespoons of salt to 6 quarts of water. Add the pasta and set the time for it to cook for about two minutes less than the box calls for. Add the chopped broccoli to the same pot when you have about five minutes left on the pasta.

While the pasta is cooking, heat the olive oil over medium heat in a large skillet and add the chicken, garlic, salt and red pepper flakes. Saute until the chicken is browned and cooked through. Remove the chicken from the pan.

Once the pasta is ready (less about two minutes), spoon the pasta and broccoli into the skillet that you cooked the chicken in. Pour in about a cup of the pasta cooking water to the skillet and let it simmer for another couple of minutes until the pasta is fully cooked.

In a bowl, toss the chicken, pasta and broccoli together. Mix in the Parmesan cheese. Serve immediately.