Chicken RecipesEKB1

Cashew ChickenIngredients:3 Chicken breasts, boned and skinned1/2 lb. Chinese pea pods1/2 lb. Mushrooms4 Green onions2 cups Bamboo shoots, drained1 cup Chicken broth1/4 cup Soy sauce2 tb Corn starch1/2 ts Sugar1/2 ts Salt4 tb Salad oil1 pack Cashew nuts (about 4−oz)PREPARATION:Slice breasts horizontally into very thin slices and cut into inch squares.Place on tray. Prepare vegetables, removing ends and strings from pea pods, slicing mushrooms, green part of onions, and the bamboo shoots. Add to tray. Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tbls of oil in skillet over moderate heat, add all the nuts, and cook 1 min shaking the pan, toasting the nuts lightly. Remove and reserve. Pour remaining oil in pan, fry chicken quickly, turning often until it looks opaque. Lower heat to low. Add pea pods, mushrooms, and broth. Cover and cook slowly for 2 mins. Remove cover, add soy sauce mixture, bamboo shoots, and cook until thickened, stirring constantly. Simmer uncovered a bit more and add green onions and nuts and serve immediately.2

Maple Barbecued Chicken4 skinless chicken thighs3 tablespoons maple syrup3 tablespoons chili sauce1 tablespoon cider vinegar1 tablespoon canola oil2 teaspoon Dijon mustardPREPARATION:Preheat grill. Combine syrup, chili sauce, vinegar and mustard together in a saucepan. Let simmer for 5 minutes. Brush chicken with the oil and season with salt and pepper. Place chicken on grill and cook for 10−15 minutes or until fork tender. Turn occasionally and brush generously with sauce in the last few minutes before they are done.3

Spicy Hot Chicken BitsINGREDIENTS:3 pounds boneless chicken breasts without skin1/8 teaspoon salt1/8 teaspoon garlic powder2 tablespoons red pepper, [or less]1/2 teaspoon black pepper1 cup flour vegetable oilPREPARATION:Wash chicken breasts and pat dry. Cut into 1-inch strips. Sprinkle chicken strips with salt and garlic powder, turning pieces so all sides are seasoned. Continue seasoning with red and black peppers. Refrigerate for 1 hour to bring out the flavor of seasonings. Dust chicken with flour, then deep fry in vegetable oil at 370°, for 3 t 4 minutes. Drain on paper towels; serve with your favorite dipping sauce, or try one of the sauces below. Serves 6 to 8.4

White Chicken Chili (soup)INGREDIENTS:1 tablespoon vegetable oil1 onion, chopped3 cloves garlic, crushed1 (4 ounce) can diced jalapeno peppers1 (4 ounce) can chopped green chili peppers2 teaspoons ground cumin1 teaspoon dried oregano1 teaspoon ground cayenne pepper2 (10.5 ounce) cans chicken broth3 cups chopped cooked chicken breast3 (15 ounce) cans white beans1 cup shredded Monterey Jack cheese1 Heat the oil in a large saucepan over medium−low heat.PREPARATION:Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally. Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm.5

Chicken MarinadeINGREDIENTS:1/4 cup cider vinegar3 tablespoons prepared coarse−ground mustard3 cloves garlic, peeled and minced1 lime, juiced1/2 lemon, juiced1/2 cup brown sugar1−1/2 teaspoons salt6 tablespoons olive oilground black pepper to taste6 boneless, skinless chicken breast halvesPREPARATION:In a large, nonreactive container, thoroughly mix cider vinegar, whole grain mustard, garlic, lime juice, lemon juice, brown sugar, and salt. Whisk in olive oil and pepper. Place chicken in the mixture. Cover, and marinate chicken in the refrigerator 8 hours, or overnight. Preheat an outdoor grill for high heat, and lightly oil grate. Place chicken on the prepared grill, and cook 10 minutes per side, until no longer pink and juices run clear. Discard remaining marinade.6

Grilled Chicken WingsINGREDIENTS:20 chicken wings (3 1/2 to 4 pounds)1 cup of your favorite barbecue sauce1 tablespoon finely chopped garlic2 tablespoons sesame seeds1 tablespoon sesame oil1/4 teaspoon cayenne pepper, to tastePREPARATION:Combine garlic, cayenne pepper, and barbecue sauce in a saucepan and bring to a quick boil. Allow sauce to cool, then add the sesame oil and set aside. With a sharp knife remove the tips from the chicken wings. Place the wings in a large lock−top baggie and add the sauce mixture. Seal the bag and coat the wings with the sauce. Refrigerate for about four hours, turning the baggie periodically to coat the wings with sauce. Remove the wings from the baggie and sprinkle with sesame seeds. Pour the remaining marinade into a saucepan and bring to a boil for one minute and remove from the heat. Grill the chicken wings directly over a medium heat. Turn the wings once with tongs and continue to baste with the boiled marinade for approximately 15 minutes. Serve the wings warm with additional sauce (or a different sauce/dip/dressing of your choice) for dipping.7

Grilled Chicken FingersINGREDIENTS:1/4 cup soy sauce3 tablespoons dry white wine2 tablespoons lemon juice2 tablespoons vegetable oil3/4 teaspoon dried Italian−style seasoning1 teaspoon grated fresh ginger root1 clove garlic, crushed1/4 teaspoon onion powder1 pinch ground black pepper8 skinless, boneless chicken breast halves − cut into stripsPREPARATION:In a large, resealable plastic bag, combine the soy sauce, wine, lemon juice, oil, Italian−style seasoning, ginger, garlic, onion powder and ground black pepper. Place chicken in the bag. Seal and let marinate in the refrigerator for at least 3 hours, or overnight. Preheat an outdoor grill for medium−high heat, and lightly oil grate. Thread the chicken onto skewers, and set aside. Pour marinade into a small saucepan, and bring to a boil over high heat. Cook chicken on the prepared grill for approximately 5 minutes per side, basting with the sauce several times. Chicken is done when no longer pink and juices run clear.8

Cream Of Chicken PepperpotINGREDIENTS:2 tablespoons kosher salt1 teaspoon whole peppercorns3 carrots, coarsely chopped1 onion, coarsely chopped1 rib celery, coarsely chopped1 gallon cold water1 whole fryer chickenOil for sauteing1/2 cup each: finely diced yellow, red and green bell peppers1 stick butter1/2 cup flour1 pint heavy cream, Salt and black pepper to taste, Tabasco to tastePREPARATION:Add salt, peppercorns, carrot, onion and celery to water. Bring to a boil, reduce heat to a simmer and cook chicken until meat is tender, about 2 hours. Skim impurities from top of water as the chicken cooks. When done, strain remaining stock and set aside. Remove meat from bones and set aside. Saute diced bell peppers. Stir in reserved chicken. Set aside. In a skillet, combine butter and flour. Cook over low heat until the mixture is thick and golden, about 1/2 hour. To reserved stock add cream, chicken and peppers and salt and pepper to taste. Bring to a boil. Whisk in flour and butter mixture. Add Tabasco to taste. Simmer until flavors meld.9

Chicken Breasts SupremeINGREDIENTS:1−1/2 cup sour cream1/4 cup lemon juice1/2 teaspoon Worcestershire Sauce1/2 teaspoon celery seed1/2 teaspoon sweet paprika1 clove garlic, minced1/2 teaspoon salt1/4 teaspoon pepper8 boneless skinless chicken breast halves2 cups fine dry bread crumbsPREPARATION:In a large bowl, combine first eight ingredients. Place chicken in mixture and turn to coat. Cover and marinate overnight in the refrigerator. Remove chicken from marinade; coat each piece with crumbs. Arrange on a shallow baking pan. Bake, uncovered, at 350F for 45 minutes or until juices run clear10

Orange−Bourbon ChickenINGREDIENTS:2 boneless, skinless Chicken breast6 tablespoons Butter1/2 teaspoon Salt1/2 teaspoon Pepper12 oz. Orange juice (frozen −concentrate), thawed6 tablespoons BourbonButtered Almonds:1/2 cup Almonds, slivered2 teaspoons Butter1/2 teaspoon Salt1/2 teaspoon Black pepperPREPARATION:Preheat oven to 425F. In large, heavy, oven−proof skillet melt butter; let cool, but do not let solidify. Turn chicken in butter to coat. Season chicken with salt and pepper. Tuck edges under, forming compact shape about 1 1/2 inches thick. Place chicken in skillet, skinned side up. Bake at 425F, basting occasionally, for about 15 minutes, until meat thermometer registers 190F. Remove chicken to warm serving plates; keep warm. Saute almonds in butter until lightly toasted. Sprinkle with salt. Let cool to crisp. Add orange juice concentrate to drippings in skillet; stir over high heat until reduced by 1/3. Stir in bourbon; heat through. Stir in remaining salt and pepper; pour sauce over chicken. Sprinkle with the almonds.11

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