Thai-Peanut Chicken

Thai-Peanut Chicken receipe by marissabaker.wordpress.comThis recipe starts out just like the Mushroom-Herb chicken I posted last week, but the end result is very different. We all loved the flavor. I thought it might be similar to my other rice noodle dish, but this one is stronger and more tangy. The final sauce looks so reddish it appears tomato based, and the carrots almost seem to disappear.

Thai-Peanut Chicken

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Thai-Peanut Chicken receipe by marissabaker.wordpress.com

4 (6-ounce) skinless, boneless chicken breast halves

1/4 teaspoon salt

1/4 teaspoon black pepper

1 teaspoon olive oil

Place each chicken breast in a zip-lock back or between two sheets of heavy-duty plastic wrap. Pound to 1/3-inch thickness. Sprinkle chicken evenly with salt and pepper. Thai-Peanut Chicken receipe by marissabaker.wordpress.comHeat olive oil in a large skillet over medium-high heat. Add chicken to pan and cook 5 to 6 minutes on each side or until browned with no pink in the center.

Thai-Peanut Chicken receipe by marissabaker.wordpress.com2 Tablespoons sesame oil

3 green onions

1 large carrot

3 cloves garlic, minced

1 Tablespoon grated fresh ginger

1/4 cup honey

1/4 cup creamy peanut butter

1/4 cup soy sauce

2 Tablespoons rice vinegar

2 Tablespoons rice wineThai-Peanut Chicken receipe by marissabaker.wordpress.com

1/8-1/4 teaspoon cayenne pepper

While chicken cooks, thinly green onions and shred carrot. Remove chicken from pan and add sesame oil. Add carrots, green onions, garlic, and ginger to the pan and cook for 2 to 3 minutes, stirring constantly. Add remaining ingredients and mix well. Simmer for2 minute and then return chicken to the pan.

Serve immediately, over Asian rice noodles.

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Thai-Peanut Chicken receipe by marissabaker.wordpress.com

 

 

Mushroom-Herb Chicken

Mushroom-Herb Chicken receipe marissabaker.wordpress.comThis is the first of two recipes I make that begins with lightly seasoned chicken breasts and a cast-iron skillet. Here’s a link to the original recipe: Mushroom-Herb Chicken at myrecipes.com. I’ll post the other one, a Thai-inspired recipe, next week. For now, though, enjoy what might very well be the first thing I’ve posted here that goes well with potatoes.

Mushroom-Herb Chicken

print this recipeMushroom-Herb Chicken receipe marissabaker.wordpress.com

4 (6-ounce) skinless, boneless chicken breast halves

1/4 teaspoon salt

1/4 teaspoon black pepper

1 teaspoon olive oil

Place each chicken breast in a zip-lock back or between two sheets of heavy-duty plastic wrap. Pound to 1/3-inch thickness. Sprinkle chicken evenly with salt and pepper.

Mushroom-Herb Chicken receipe marissabaker.wordpress.comHeat olive oil in a large skillet over medium-high heat. Add chicken to pan and cook 5 to 6 minutes on each side or until browned with no pink in the center.

Mushroom-Herb Chicken receipe marissabaker.wordpress.com1 (8-ounce) package mushrooms

1 teaspoon olive oil

1/3 cup rice wine or dry sherry

1 teaspoon dried marjoram leaves

3 green onions

While chicken cooks, thinly slice mushrooms and green onions. Remove chicken from pan and add more oil. Add mushrooms to pan and cook for one minute, stirring constantly. Add sherry and marjoram, then return chicken to pan. Cover and cook 3 to 4 minutes or until mushrooms are tender and chicken is done.

Serve immediately, over herbed mashed potatoes

Mushroom-Herb Chicken receipe marissabaker.wordpress.comMushroom-Herb Chicken receipe marissabaker.wordpress.com

Peanut Noodle Stir-Fry

Peanut Noodle Stir-fry recipe by marissabaker.wordpress.comWhen stir-frying with rice noodles for the first time, the obvious thing to do is not start with a recipe. Right? Even though I did just that, the result was pretty tasty, if I do say so myself. I made it twice in less than a week. There’s just something about the rice noodles and peanut butter together that tastes really good.

Peanut Noodle Stir-fry

Marinade

1 pound chicken breast

1/2 teaspoon baking soda

1 Tablespoon soy sauce

1 Tablespoon rice wine

Peanut Noodle Stir-fry recipe by marissabaker.wordpress.com
ingredients ready

Sauce

1 Tablespoon peanut butter

1 teaspoon sesame oil

2 Tablespoons soy sauce

1 Tablespoon rice wine vinegar

1/2 cup chicken broth

2 Tablespoons brown sugar

Cooking

2 nests Thai rice noodles

2 teaspoons sesame oil

4-5 carrots, thinly sliced

1-2 heads broccoli cut small

Slice chicken thinly. Marinade for 20 minutes in the baking soda, soy sauce, and rice wine. Meanwhile, mix sauce ingredients in a small sauce pan and prepare vegetables.

Peanut Noodle Stir-fry recipe by marissabaker.wordpress.com
let’s eat!

Heat 2 teaspoons sesame oil in wok over medium heat. Cook chicken in oil until no longer pink.

Prepare rice noodles according to package directions. Begin cooking sauce by heating over medium-high heat until bubbling. Simmer 1-2 minutes.

While sauce and noodles are cooking, add vegetables to the wok with the chicken and stir-fry until crisp-tender. Add cooked noodles to the wok, and pour sauce over everything. Stir-fry an additional 2-3 minutes, then serve.

Simple Chicken Stir-Fry

Simple Chicken Stir-Fry marissabaker.wordpress.com

I found this easy, attractive chicken stir fry recipe on Pinterest. The original recipe, from Edible Mosaic, was for a Cabbage, Carrot, and Chicken Stir-fry that served two. I trippled the recipe for our family of 5, thinking my teenage brother would eat enough for two people. Turns out I was wrong — we had enough to feed 6 or 7 people. The left-overs were a great breakfast, though!

Cabbage, Carrot, & Chicken Stir-Fry

Simple Chicken Stir-Fry marissabaker.wordpress.com
marinade

Marinade

3 tablespoons water

1 1/2 tablespoons sesame oil

3 tablespoons soy sauce

1 1/2 tablespoon rice vinegar

1 tablespoon honey

3 large clove garlic, minced

1 to 1 1/2-inch piece fresh ginger, grated

1 teaspoon sesame seeds

1/4 teaspoon pepper

Chicken

Simple Chicken Stir-Fry marissabaker.wordpress.com
chicken fried in sesame oil tastes so good. I could eat it like candy

1 1/2 lb boneless, skinless chicken breast, sliced cross-wise into thin strips

1/3 cup tapioca starch

2 tablespoons sesame oil

3/4 cup water

1 lb green cabbage, sliced into thin shreds

6 medium carrots, thinly sliced on a diagonal

2 green onions, thinly sliced

extra sesame seeds for garnish

slivered almonds (optional)

Whisk together marinade ingredients. Stir in the chicken and let it marinade for 5 to 10 minutes. Remove the chicken from the marinade, and reserve the remaining marinade for later use. Toss chicken with the tapioca starch.

Simple Chicken Stir-Fry marissabaker.wordpress.com
putting it all together

Add the remaining 2 tablespoons of sesame oil to a wok or large skillet over high heat. Once the oil is hot, turn heat down to medium-high. Cook chicken in small batches in a single layer until browned, about 2 minutes on each side. Add more oil about halfway through cooking the chicken.

Once all the chicken is cooked, add the cabbage, carrot, reserved marinade, and 3/4 cup water to the wok or skillet. Scrape up any brown bits from the bottom of the skillet and toss vegetables with a wooden spoon. Cook for 3 to 5 minutes or until the veggies are crisp-tender, stirring frequently.

Turn off heat and add the chicken. Garnish with the green onion, more sesame seeds, and slivered almonds if desired. Serve over steamed rice.

Simple Chicken Stir-Fry marissabaker.wordpress.com

 

 

Chicken Divan

Chicken Divan recipe by marissabaker.wordpress.comI wish I could tell you the name of the recipe book I found this in, but it’s old and the front and back covers have long since been lost. Regardless, it is an easy dish that has become a popular choice in our house. Evey time I say I’m not sure what to make for lunch, my brother tells me to bake chicken divan. There’s rarely left overs here, but it does heat up well the next day.

In other news, there’s a Scarlet Pimpernel Quotation Challenge and Giveaway running now until Feb. 14 on Musings of an Introvert for the Anthony Andrew’s blog hop. If you’re interested, make your way over there and see how many quotations you can complete.

Chicken Divan

Chicken Divan recipe by marissabaker.wordpress.com
If using brown rice, start it cooking about the same time as the chicken

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1 teaspoon olive oil

4 cups chicken, cut into small pieces

4 cups chopped carrots, cauliflower, and broccoli

1 teaspoon curry powder

1 can cream of chicken soup

½ cup mayonnaise

1 cup shredded cheddar cheese

Heat olive oil in skillet over medium heat. Cook chicken until done.

Chicken Divan recipe by marissabaker.wordpress.com
Spread sauce evenly over the chicken and vegetables

Meanwhile, place vegetables with water in a medium saucepan and bring to a boil. Let cook for a couple minutes. Drain vegetables.

Place vegetables on the bottom of a 9×13-in. baking pan . Top with cooked chicken. Mix cream of chicken soup, curry powder, and mayonnaise. Spread over chicken mixture. Top with cheddar cheese.

Cover with aluminum foil and bake 20 minutes at 350°F. Remove foil and book another 5 to 10 minutes, or until cheese is melted and starting brown and sauce is bubbling around the edges. Serve with rice.

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Chicken Divan recipe by marissabaker.wordpress.com
Fresh from the oven

Crunchy Chicken Breasts with Honey Garlic Sauce

"Crunchy Chicken Breasts with Honey Garlic Sauce" by marissabaker.wordpress.comI found this amazing recipe here: Double Crunch Honey Garlic Chicken Breasts. I thought it would be harder to make, but it’s really very simple. To make it even easier, I’ve found that you can just use chicken tenders instead of slicing chicken breasts in half or pounding them thin.

The original Honey Garlic Sauce was a bit too sweet for our tastes, so I amended the recipe slightly. That’s the version I’m posting here.

Crunchy Chicken Breasts with Honey Garlic Sauce

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"Crunchy Chicken Breasts with Honey Garlic Sauce" marissabaker.wordpress.com
Mixing the breading

2-3 boneless skinless chicken breasts, cut or pounded into half-inch thick pieces. (I typically use chicken tenders and cook two for each person.)

canola oil for frying

Breading

2 cups flour

3 teaspoons salt

4 teaspoons black peppercorns

3 Tablespoons ground ginger

2 teaspoons ground nutmeg

"Crunchy Chicken Breasts with Honey Garlic Sauce" marissabaker.wordpress.com
This chicken smells so good frying

2 teaspoons ground thyme

2 Tablespoons paprika

Wash

1 egg

2 Tablespoons water

Sauce

2 Tablespoons olive oil

3-4 cloves garlic, minced

"Crunchy Chicken Breasts with Honey Garlic Sauce" marissabaker.wordpress.com
Put the sauce in a deeper pan than you think you’ll need, or it might boil over

¾ cup honey

¼ cup rice wine

¼ cup soy sauce-free

1 Tablespoon tapioca starch

1 teaspoon black pepper

Sift together the breading ingredients. (Note: This flour and spice mix is enough for two or three batches of this chicken. Leftover mix can be stored in a Ziploc bag in the freezer).

Whisk together the eggs and water. Dip chicken tenders in the flour and spice mixture. Dip chicken into the egg wash and then again into the flour and spice mix, pressing the mix into the meat to get good contact.

"Crunchy Chicken Breasts with Honey Garlic Sauce" marissabaker.wordpress.com
I let the chicken drain on a wire rack over a glass cutting board for easy clean-up

Heat a skillet on the stove with about a half inch of canola oil covering the bottom. Carefully regulate the temperature so that the chicken does not brown too quickly (just below medium heat works well). Fry them gently for about 4 or 5 minutes per side until golden brown and crispy. The chicken is thin enough that this should cook it through. Once cooked, drain on a wire rack for a couple of minutes.

In a medium saucepan add the 2 tbsp olive oil and minced garlic. Cook over medium heat to soften the garlic but do not let it brown. Add the honey, soy sauce and black pepper. Simmer the Honey Garlic sauce together for 5-10 minutes, being careful not to let it foam up over the edges. Remove from heat and allow to cool for a few minutes.

Dip the cooked chicken in Honey Garlic Sauce and serve over rice or noodles.