Sweet and Zesty Sesame Chicken

If you aren't familiar with the website epicurious.com yet, you should take this moment to go explore.  They are part of publishing groups like Gourmet, Bon Appetit, and more. So, they draw from lots of great, vetted recipe sources. The inspiration for this recipe came from their "inspiration" email "Not Your Mother's Chicken Skewers."  Of course, I couldn't actually follow their recipe... of course.  Kebabs sounded really interesting, but it was so blazing hot outsize, I couldn't touch the grill with bare hands.  Nix that.  Wok in the comfort of my air-conditioned kitchen! Win!

I started 2 cups of rice in the steamer...

Sweet and Zesty Sesame Chicken



2 lbs chicken, cut into bite size pieces
2 T oil for wok, I used coconut - olive is my other go-to

In small bowl, combine and set aside:
  1 T corn starch
  3 T cool water

Sauce:
Stir together in bowl or measuring cup and set aside.
  1/2 c dark brown sugar
  1/2 c cooking wine (sweet but dry)
  1/2 c light soy sauce
  1/4 c rice vinegar

Sprinkle:
Mix together and set aside (refrigerate any unused since it's not completely dry).
  4 T roasted sesame seeds (you can find these in large quantity, pre-roasted at your local asian foods
  market - much better value than the supermarket)
  2 T parsley, chopped fine
  Zest of 1 medium lemon, about 2 tsp.
  1/2 t red pepper flakes, I used the ones Stan keeps on hand for pizza and picked out the seeds
Mix together and set aside (refrigerate any unused since it's not completely dry).

Heat oil in wok over high heat. When hot, add chicken all at once and toss to coat in oil.  A bamboo spatula with a long handle is really nice about now.  Stir again every minute or two for 10 minutes, you might see a little color on a few pieces. Add sauce and let simmer to finish cooking chicken, about 5 minutes.  Stir in corn starch mixture, return to boil, then reduce heat to low.

Serve over rice, sprinkle with sesame mix. We had a simple green salad to round out the meal.

For the kids plates, I used wooden skewers to pick up 6-8 pieces of chicken to serve.  It was a big hit.  They both cleaned their plates and wanted more!


 Inspired by: http://www.epicurious.com/recipes/food/views/soy-sauce-chicken-kebabs-with-sesame-lemon-sprinkle

Ranch Chicken

And... we're back!  After struggling through the first trimester, (yes, I'm pregnant with baby #2!) I'm finally back to cooking.  Though my sciatic was killing me by the end of dinner AND dessert preparation - it felt so good to be back in the kitchen!  And creating a new recipe to boot.  Love it.  Baby is doing a happy dance too.

Ranch Chicken

1.5 lbs chicken, chopped to bite size (about 1" squares)
2 T olive oil

In bowl or gallon zip-top bag combine:
1 packet ranch seasoning
1 T corn starch
1 T parsley flakes
1 t dill weed
1 t onion powder
1 t salt
1/2 t garlic powder
1/4 t ground pepper

I use a non-stick wok for cooking dishes like these.  I love the wok because you can cook lots of food very rapidly.  I use it for most of my chicken recipes and recommend investing in one.  Pick up a non-stick version, and grab a set of bamboo tools while you're at it.  That angled spatula will be your go-to for the wok.  This is now my second and I've never spent over $30- so even an inexpensive one should last you 5-7 years.  Well worth it to be able to cook chicken in 14 minutes!

Okay - enough about the wok.  Because, you can make this in a traditional pan - just select a big enough pan that you give the pieces plenty of surface room so they can brown up.

Toss chicken in spice mix.

Preheat olive oil on high.  Add chicken and toss to coat, then let sit until browned. This will happen pretty fast due to the corn starch in this recipe, so keep close watch. Stir with a downward thrust into the middle of the pan, shifting the bottom pieces up to the side, and the side pieces down to the bottom.  Allow to brown again, then stir again (same motion).  Once you've reached the browning that you want, just keep stirring.

With the heat on high, you don't want to let it sit very long in one place or it will burn.  If you will not be able to give this pan your attention for 10 solid minutes, you should give your active time to browning and then turn the heat down to medium to continue cooking.  It will just take longer.  I like to check the doneness of my chicken by cutting a piece in half with my spatula.  If it breaks quickly and the juices run clear, it's done.  If I have to really push to get it to cut, or if the juices are still pink/red, it needs more time.

I served this over mashed red potatoes, broccoli, and some fresh pineapple I snagged on sale!  We had enough for dinner and lunch, since the potatoes also helped to fill our tummies.  

==
For dessert we had chocolate cupcakes with vanilla italian meringue buttercream.  I'm a big fan of the easier preparation on the italian version, but I like the slightly denser texture of the swiss meringue buttercream.  (Read: I could make myself sick on frosting shots. This from the girl who will scrape traditional buttercream frosting off a cake to avoid it.  I'm a frosting snob. Sigh).
If you've never made a meringue buttercream, I highly recommend it - assuming you have access to a stand mixer, it is well worth the effort.  HERE is the recipe I used for the italian version.  The swiss is out of my Joy of Cooking cookbook.  I used a chocolate cake mix, and added 1 T cocoa powder and 1 t vanilla.  Because you can't go wrong with extra chocolate and vanilla.

Pineapple Chicken with Black Beans and Rice

Here's a new favorite!  Quick and easy - especially when hubby will cook the chicken on the grill, and you make the rice in an electric steamer.

Pineapple Chicken with Black Beans and Rice

2-4 lbs BSCB (boneless, skinless chicken breast)

1 16 oz bottle BBQ sauce
1 22 oz can crushed pineapple, gently drained
1 16 oz can black beans (good additional source of protein)
1/2 t madras curry
2 t cinnamon (I may have been a little more generous with the cinnamon, but 2 t is close enough)
2 t dry ground mustard, or 1 T dijon mustard (like Trader Joe's)

3 c rice, cooked according to directions

Cook chicken and steam rice according to directions.  I used my favorite Calrose with a dash of wild rice blend.

While chicken and rice are cooking, combine all other ingredients in a medium pot. Simmer over low-medium heat for about 10 minutes. Let the flavors mingle. This has a fairly high sugar content, so you'll want to stir often enough you don't scorch the bottom.

Serve by making a bed of rice, with chicken on top, and pour a generous scoop of sauce over both.  We enjoyed a green salad on the side to round the whole thing out.  Yay for protein!

Buffalo Chicken Dip

This one comes from a freezer cooking recipe book.  They would have you cook the chicken, then chop the chicken, then cook the sauce... too much.  Toss everything into the crock pot and walk away.  You'll have enough for a party plus leftovers for freezing.  Stan really enjoys zapping a 1/2 c serving at a time for a snack.

Buffalo Chicken Dip
6 boneless skinless chicken breasts (still frozen)
1-1/2 c (12oz) Frank's Red Hot Sauce
32oz low fat cream cheese
2 c (16oz) low fat ranch dressing

Toss all ingredients in a slow cooker on high for 3-4 hours.  Push the chicken down and mush the cream cheese around if you think of it.  Mostly, just leave it alone.
Once the chicken is cooked (160F), pull it out and shred it.  Use this opportunity to whisk the sauce (or whip out your immersion blender like I did, made super-quick work of it). Stir shredded chicken back into sauce.

Serve hot with tortilla chips, carrot sticks and celery sticks. Makes 12 cups.

Freeze leftovers in 1/2 cup portions, frozen flat in freezer safe zip-top bags.  Thaw in fridge then heat, or microwave from frozen.

Tracy's Orange Chicken

This is one of our favorite meals. All the ingredients keep in the pantry or freezer so I always have them on-hand!

2 lbs boneless skinless chicken, cut into pieces (breast or thigh, doesn't matter)
2 T olive oil

Combine in small bowl:
1 jar orange marmalade (8-12oz)
2 T soy sauce
2 T triple sec or other orange liquor (may be omitted)
1 T vinegar (I like rice vinegar)
salt & pepper to taste, sometimes I add some Chinese chili paste too!

Heat the olive oil in a large saucepan or wok (I love my non-stick wok!), cook the chicken, allowing it to brown.

When chicken is nearly cooked, add sauce and bring to a boil. Reduce until slightly thickened, about 20 minutes.

Serve over steamed rice with veggie of choice. Serves about 4.

** I won a Smart Chicken recipe contest with this recipe (week 5) and it will be published in a benefit cookbook for St. Jude Children's Hospital! 

Creamy Curry Chicken

Grandmother says this is the best curry she's ever had (and that in her 82 years, she's had a lot of curry).  It's also one of my sister-in-law's favorite dishes.  As a bonus, it's dairy and gluten free (so long as your broth is too).

Creamy Curry Chicken

4 pounds chicken, cut to bite size pieces* 

3-4 T Madras Curry Powder (yellow), divided

(2) 18.5oz can Coconut Cream (look for 70% or more)

(1) 14oz can chicken broth/stock

1 t ginger paste (optional)

1 t lemongrass paste (optional)

2 T olive oil

Salt & pepper to taste

Heat oil in large skillet or wok on high heat. Toss chicken to coat with oil.

Brown chicken with 1 T curry powder, salt & pepper.  When liquid has almost evaporated, pour in broth and return to a boil for approx. 5 minutes (this should finish cooking the chicken).

Add coconut milk, remainder of curry powder, and remaining seasonings.  Simmer on medium heat until thickened.  Serve over steamed rice with vegetable of choice.

When it's too hot for this dish, but you still want curry... check out Joni's Curry Chicken Salad.  It's our "summer curry".

*I recently doubled this for a big family meal.  Instead of attempting to cut up 8 lbs of chicken breast myself, I called to get a price to have it pre-cut and found out they don't charge extra.  $2.99/lb to have it cut up for me!  What a time saver.

Balsamic Glazed Chicken

This is another favorite. Seems I can never make too much, as the leftovers never last long regardless the quantity.  Even our 4 year old gobbles this up!


Balsamic Glazed Chicken
1-1.5 lbs chicken, cut in strips or pieces
1-2 T olive oil
1/2 t salt
1/2 t ground black pepper

3/4 c balsamic vinegar
1/4 c soy sauce (reduced sodium preferred)
2 T brown sugar
1 T butter (unsalted if regular soy sauce used)

Toss chicken in oil, salt & pepper.  Cook in wok until done.

While chicken is cooking, simmer vinegar, soy and sugar in large saucepan or pot.  More surface area is better.  Whisk occasionally, until reduced and slightly thickened, 12-14 minutes.  Remove from heat and stir in butter until melted.

Toss chicken with balsamic sauce and stir to coat.  Let stand 5 minutes, then stir again.  Serve over rice with veggie of choice.  Yummy!!

When the weather's really nice and Stan's looking for an excuse to grill, or wings are on super sale, we'll make this like the original.  It's just not necessary to enjoying the full flavor of this simple recipe.

Modified from: http://www.epicurious.com/recipes/food/views/Balsamic-Soy-Glazed-Chicken-Wings-236679

Favorite Teriyaki Chicken

This is the recipe Stan requests most often (and I keep losing the paper copy, now it's in safe hands - the internet.  Whew!)

Favorite Teriyaki Chicken
1-1/2 to 2 pounds chicken, cut in small pieces
1-2 T olive oil (for cooking)

Sauce:
3/4 c water
1/2 c soy sauce (Lite if you have it)
3/4 c brown sugar
1 t crushed garlic
1/4 t ground ginger

1/2 T cornstarch
1/8 c cool water

2 cups rice, steamed.  I use Botan Calrose Rice in a rice cooker.  If you've never used one, I recommend it highly.  They're about $20 at Target, look for one with a non-stick bowl. Rinse your rice first, and then fill the water to about 1" above the rice (about the distance from the tip of your middle finger to the first crease).

Cook chicken in wok or skillet.  Once chicken is browned and partially cooked, add sauce.  Allow to boil to finish cooking chicken.  Mix cornstarch with cool water, add to chicken.  Return to boil and stir occasionally until sauce thickens slightly.  Serve hot over rice with broccoli.  Yum!

***If you can't use corn products, you can skip the corn starch: Marinade the chicken in half of the sauce for 2-3 hours, then cook it separate from the sauce.  In another large sauce pan or pot, reduce (boil out the water) from the remainder of the sauce to thicken.  Just be careful not to scorch it, since there is a rather high sugar content.

Joni's Curry Chicken Salad

Our Cousin Joni shared this with us for lunch today.  Yummy!  She was kind enough to share the recipe with me, and I in turn am sharing with you.

Curry Chicken Pitas
2 c cooked chicken, cubed or shredded
1/2 c mayonnaise
1 T honey
1 t curry, yellow or Madras
1 c halved grapes (we had red)
1/2 c chopped pecans
4 green onions, chopped
4 pita breads, warmed, halved
8 lettuce leaves

In bowl, combine mayonnaise, honey and curry powder. Stir in chicken, grapes, pecans and onions.  Line pita halves with lettuce; spoon 1/2 c of salad mixture into each and serve.  4 servings.

From: Taste of Home's 2002 Quick Cooking Annual Recipes

Rosemary-Skewered Artichoke Chicken

This is one Stan found, we always serve it with Pasta with Garlic and Lemon Sauce.  There's something wonderfully yummy about the slightly crispy ends of the artichoke hearts and the silky texture of the squash and tomatoes.  This is also easy to make for a crowd, as so much of the work can be done in advance, and guests can help thread their own skewers for an interactive dinner!

Rosemary Artichoke Chicken
Ingredients

• 1/3 cup olive oil
• 2 t dill weed
• 1 t oregano
• 1 t rosemary
• 2 t lemon peel (fresh lemon zest will burn, due to the oil - stick with dried)
• 1 T crushed garlic
• 1/2 t salt
• 1/4 t pepper
• 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
• 1 can (14 ounces) marinated artichoke hearts
• 2 medium yellow summer squash, cut into 1-inch slices
• 12 cherry tomatoes
• 6 wooden skewers, soaked in water

Directions

• In a large resealable plastic bag or bowl, combine the oil, dill, oregano, rosemary, lemon peel, garlic, salt and pepper; add chicken. Stir to coat; refrigerate for at least 1 hour.
• Drain and discard marinade. On soaked wooden skewers, alternately thread the chicken, artichokes, squash and tomatoes. 
• Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes on each side or until chicken is no longer pink and vegetables are tender. Yield: 6 servings.

Modified from: http://www.tasteofhome.com/recipes/Rosemary-Skewered-Artichoke-Chicken

Chinese Chicken Salad

Get out the biggest bowl you own!  Then be amazed at how fast this disappears...

Chinese Chicken Salad
1 cabbage (nappa if the recipe will be consumed same-day)
2-3 chicken breasts, poached and cut into chunks
2-3 packages ramen noodles (oriental or sesame chicken flavor)
1 c rice vinegar (or 1/2 plain white and 1/2 rice)
1/2 c oil
1-2 c frozen peas
2 cans mandarin oranges, drained
sugar, salt & pepper to taste
1/4 c sliced almonds
1 can water chestnuts (optional)
toasted sesame seeds (optional)

Crunch up noodles in medium bowl, add juice from oranges, oil & vinegar, and seasoning packets from noodles. Stir and let sit.

Chop cabbage, combine in large bowl with chicken, peas, almonds and oranges.  Add noodes and mix.  Serve cold with almonds and sesame seeds sprinkled on top.

Tom Ka Gai Soup

My favorite Thai dish.  A yummy blend of creamy and lime, spicy and smooth.  I could eat a whole bucket of it- and now I can make it instead of shelling out $7 for a measly bowl.

Tom Ka Gai Soup

16-20 oz chicken broth
16-20 oz coconut cream (might be labeled milk, read the label for a 70% or better fat content)
3/4 t salt
4-8 2" long pieces lemongrass, mushed some but still intact (so you can pick them out)
1 heaping t galangal (or ginger from a jar or sliced)
6-8 oz chicken, thinly sliced (cut while still partially frozen)
2 T lime juice
8 oz straw mushrooms, about half a can
1 large tomato, coarsely chopped
1/2 c cilantro, pulled from stems
chili powder/paste/peppers and ground black pepper to taste

Combine broth, salt, lemongrass, galangal and bring to a boil.  Add chicken, coconut milk mushrooms and lime juice, return to a boil and add all other ingredients.  The longer you simmer, the better it gets.

I love this served over steamed Botan Calrose rice.


Adapted from: http://importfood.com/recipes/tcsoupwithcomilk.html