Tag: chicken

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Easy Pan Fried Chicken Tenders

These super easy pan fried chicken tenders are a simple favorite that will please the whole family! They pair nicely with honey mustard dip and french fries!

Easy Pan Fried Chicken Tenders

Easy Pan Fried Chicken Tenders

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Course Main Course, Snack
Servings 1 tender
Calories 185 kcal

Ingredients
  

  • 2 cups water
  • 2½ tbsp salt, divided
  • 2 tbsp sugar
  • 8 oz boneless skinless chicken breast
  • ⅓ cup flour
  • ½ tsp thyme
  • ½ tsp basil
  • ¼ tsp oregano
  • ½ tsp black pepper
  • ¾ tsp paprika
  • ¾ tsp garlic powder
  • ¾ tsp ground ginger
  • ⅓ cup cornmeal
  • ⅓ cup milk
  • 1 egg
  • Vegetable oil

Instructions
 

  • First, make a brine by dissolving 2 tbsp salt and 2 tbsp sugar in 2 cups of water.
  • Cut chicken breast into 4 strips then submerge strips in brine and allow to soak for at least 2 hours but no longer.
  • Mix flour, ½ tsp salt, thyme, basil, oregano, black pepper, paprika, garlic powder and ginger in a small bowl.
  • Place cornmeal in a separate small, shallow bowl.
  • In a third small bowl, whisk together milk and egg.
  • Remove tenders from the brine and dry them with a paper or kitchen towel. Allow them to sit at room temperature for at least 30 minutes.
  • Dredge each chicken tender in the flour mixture, dunk in the egg mixture and coat with cornmeal.
  • Lay coated tenders in a single layer on a flat surface and allow to rest for at least 5 minutes.
  • Pour 1” of oil into a heavy skillet and heat on medium until a drop of water sizzles when dropped in (5-10 minutes).
  • Carefully place chicken tenders into hot oil and fry for 10-12 minutes, turning once. Tenders should be golden brown and have an internal temperature of 160℉.
  • Let cooked tenders rest for 5 minutes before eating.
  • Hack: Leftovers can be stored in the refrigerator for up to 5 days.
  • Hack:  Chicken tenders can be cooked in the air fryer set at 400℉ for 9 minutes, flipping once.
Keyword air fryer, chicken, chicken breast, chicken tenders, easy, homemade, pan fried

Handle chicken with care!  Click here for some tips to avoid foodborne illnesses that can be associated with raw poultry..

Suggestion: Serve tenders with honey mustard dip and oven-roasted french fries.

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Cranberry Pecan Chicken Salad

Cranberry pecan chicken salad is a fresh twist on a classic treat. Try it in a sandwich or on a bed of fresh greens. It’s sure to tantalize your taste buds!

Cranberry Pecan Chicken Salad

Cranberry Pecan Chicken Salad

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Course lunch, Sandwiches
Servings 2
Calories 265 kcal

Ingredients
  

  • 1 cup chicken, cooked and shredded (1 small breast)
  • 2 tbsp red onion, chopped
  • ¼ cup celery, chopped
  • 2 tbsp dried cranberries, chopped (10-12 dried cranberries)
  • 2 tbsp pecans, chopped (5 -6 pecan halves) 
  • 3 tbsp mayonnaise
  • 1½ tsp lemon juice
  • ½ tsp dijon mustard
  • ½ tsp dried parsley
  • Dash salt and pepper

Instructions
 

  • In a small mixing bowl, combine chicken, onion, celery, cranberries and pecans.
  • In a separate bowl, whisk mayonnaise, lemon juice, mustard, parsley, salt and pepper.  Pour over the chicken mixture and stir to combine.
  • Allow to chill for an hour to combine flavors.
  • Hack: Store leftovers, tightly covered, in the refrigerator for up to 5 days.
  • Hack:  For a delicious change of pace, replace cranberries with ¼ cup red grapes.
  • Hack:  I've used pecans in this recipe but you can use your favorite nut or whatever nuts you have on hand.
Keyword chicken, chicken salad, cranberries, grapes, leftover, pecan, protein salad, sandwich

Did you know? People call cranberries a superfood for good reason: They have all kinds of health-boosting benefits.

Suggestion: Serve this salad on simple white bread or oatmeal honey sandwich rolls!

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Easy Homemade Ramen Noodles

These delicious and easy homemade ramen noodles are low-calorie and full of nutritious ingredients which make them a perfect choice for a snack or simple meal.

Easy Homemade Ramen Noodles

Easy Homemade Ramen Noodles

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Course Side Dish, Snack, Soup
Servings 2
Calories 225 kcal

Ingredients
  

  • 3 cups chicken or vegetable stock
  • 1 tbsp dried parsley
  • 1 tbsp dried chives
  • 1 tbsp fresh ginger, minced or grated
  • 1 clove garlic, minced (1 tsp)
  • 2 tbsp soy sauce
  • 1 cup chicken breast, cubed
  • 1 carrot, thinly sliced (1 cup)
  • 2 celery stalks, thinly sliced (1 cup)
  • 2 oz dry ramen noodles (1 block)

Instructions
 

  • In a large pan mix stock, parsley, chives, ginger, garlic and soy sauce. Bring to a simmer over medium heat.
  • Add chicken, carrots and celery. Simmer for about 10 minutes or until vegetables are tender and chicken is no longer pink.
  • Add ramen noodles and cook for 5 minutes or until noodles are tender.
  • Hack: Find plain, dry ramen noodles in the Asian section of the supermarket
  • Hack: Check the produce department of your local grocery store for single carrots or stalks of celery to avoid having to buy an entire package. Frozen carrots and celery would also work in this recipe.
  • Hack: Shop the salad bar if you just need a small amount of an item that you don’t think you’ll use again before it “goes over”.
  • Hack: Do you know that you can freeze fresh ginger root? Grating it in its frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it! Simply place in a sealed freezer bag or container and pop it in the freezer.
  • Hack: Cooked leftover chicken can be used in this recipe. Add it in at the end of cooking the ramen noodles so it will have just enough time to get warm.
  • Hack: Feel free to substitute whatever vegetables and/or proteins you have on hand! You can also use whatever stock or bouillon you prefer.
Keyword Asian cuisine, Asian food, Asian side dish, chicken, homemade Asian cuisine, Homemade Asian food, Homemade Japanese food, Japanese, Japanese food, ramen, soup, Traditional Asian Food, traditional Japanese soup

Did you know that slurping your ramen is not considered rude in Asian countries?  As a matter of fact, it’s expected. Click here to check out some fun facts about this food!

Suggestion:  Love ramen?  Try some toasted ramen noodles or Asian coleslaw with ramen noodles.

Dehydrated vegetables can be used in this recipe!

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Bacon Wrapped Jalapeno Popper Chicken

Jalapeno Popper Chicken is a spicy, cheesy decadent delight…all wrapped up in bacon!  It’s perfect all by itself…or tucked away in a sub or sandwich wrap!

Bacon Wrapped Jalapeno Popper Chicken

Bacon Wrapped Jalapeno Popper Chicken

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Course Main Course
Servings 1
Calories 556 kcal

Ingredients
  

  • 2 tbsp cream cheese (1 oz)
  • 3 tbsp shredded cheddar cheese
  • 1 jalapeno pepper, diced
  • 1 boneless skinless chicken breast (6 oz)
  • Salt and pepper to taste
  • 2 slices bacon

Instructions
 

  • Preheat the oven to 375℉.
  • Place the cream cheese, cheddar cheese and jalapenos in a bowl; stir to combine.
  • Cut a deep pocket into the chicken breast, taking care not to cut all the way through to the other side. Fill the pocket of chicken breast with the cream cheese mixture. Season with salt and pepper, if desired.
  • Wrap chicken breast tightly with bacon, securing with toothpicks. Place it in a greased baking pan.
  • Cook for 30 minutes, or until bacon is crisp and chicken has an internal temperature of 160℉. You can broil the chicken for 3-4 minutes to further crisp the bacon if needed.
  • Let the chicken rest for 5 minutes before serving.
Keyword bacon, baked chicken, chicken, cooking for singles, cream cheese, jalapeno popper, meal for one, single serving meal, spicy

 

Handle chicken with care!  Click here for some tips to avoid foodborne illnesses that can be associated with raw poultry.

For a sweeter take on this same theme, try brown sugar bacon-wrapped chicken!

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Slow Cooker Chicken and Bean Stew

This chicken and bean stew is full of healthy goodness and it’s easy peasy. Toss it in the slow cooker before you leave for work and let it cook dinner for you!

Slow Cooker Chicken and Bean Stew

Slow Cooker Chicken and Bean Stew

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Course Main Course
Servings 6
Calories 285 kcal

Ingredients
  

  • ½ cup dried pinto beans
  • ½ cup dried navy beans
  • 1½ cup vegetable broth
  • ½ sweet onion, chopped
  • 1 green pepper, chopped
  • 1 lb ground chicken
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ cup ketchup
  • ¼ cup honey

Instructions
 

  • Place beans in a bowl and cover with water. Cover the bowl and allow to soak overnight.
  • Place beans in the slow cooker and add vegetable broth. Put chopped onions and green pepper on top of the beans. Add chicken, salt, black pepper, ketchup and honey.
  • Cook on low for 9 hours.
  • Hack: Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 3 months.
Keyword chicken, crockpot, easy, easy dinner, easy prep, healthy, make ahead, navy beans, pinto beans, quick prep, slow cooker, stew

Did you know?  Pinto and navy beans are a member of the legume family.  Legumes come in many options, are inexpensive and they’re packed with nutrition!!

Want another slow cooker bean recipe?  Try this pork and bean one…it’ll remind you of the canned version you loved to eat as a kid!

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Authentic Chinese Chicken Stir Fry

Today, Yuhong’s Country Kitchen shows us how to make authentic Chinese chicken stir fry. Make sure to subscribe to her channel so you don’t miss any videos!

Chinese Chicken Stir Fry

Chinese Chicken Stir Fry

(Courtesy Yuhong Sun)
Print Recipe Pin Recipe
Course Main Course
Cuisine Chinese
Servings 4
Calories 500 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken breast, sliced thin
  • 1 egg
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch
  • 3 thin slices fresh ginger root
  • 5 tbsp vegetable oil, divided
  • ½ onion, sliced
  • 1 green pepper, sliced
  • Salt to taste
  • 2 cups cooked rice, hot

Sauce:

  • 1 tbsp fresh garlic, chopped
  • 3 cloves garlic, minced (3 teaspoons)
  • 2 scallions, thinly sliced
  • ¼ cup soy sauce
  • ½ tsp brown sugar
  • Chili oil to taste

Instructions
 

  • Mix ingredients for the sauce and set aside.
  • In a small bowl, mix chicken, egg and cornstarch.
  • In a heavy saute pan or wok, heat 3 tbsp oil and ginger slices.  Add chicken and saute until no longer pink. Remove chicken and ginger from the pan.
  • Add 2 tbsp oil to saute pan.  Saute onion and pepper until just beginning to cook through but still has a crunch.  Add chicken and sauce to pan and heat through.
  • Serve over rice.
  • Hack:  Store leftovers in the refrigerator for up to 5 days or freeze in servings-sized portions for up to 3 months.
  • Hack:  Place leftover rice while still warm (to retain moisture) in serving-size containers and freeze for up to 3 months.
Keyword asian cooking video, Asian cuisine, Asian food, chicken, Chinese cooking video, Chinese cuisine, Chinese food, cooking tutorial, cooking video, easy, fast and easy, homemade Asian cuisine, Homemade Asian food, homemade Chinese cuisine, Homemade Chinese food, quick and easy, stir fry

For more instructional videos for making traditional Chinese cuisine, visit Yuhong’s Country Kitchen on YouTube!

Suggestion:  Serve this with a side of Yuhong’s Asian Stir Fry Green Beans!

 

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Creamy Chicken and Peas

Creamy chicken and peas…comfort food at its finest!! It’s a fast and easy one-skillet meal that takes the work out of preparing dinner!

Creamy Chicken and Peas

Creamy Chicken and Peas

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Course Main Course
Servings 3
Calories 336 kcal

Ingredients
  

  • 2 tbsp butter
  • 1 cup sweet onion, chopped
  • 8 oz boneless skinless chicken breast, cut into 1” cubes (1 cup)
  • 1 cup frozen petite peas
  • 1 cup butternut Bechamel

Instructions
 

  • Melt butter in a saute pan over medium heat. Add onion and saute until onion is soft.
  • Add chicken and peas. Saute for 3-5 minutes until the chicken is no longer pink.
  • Add Bechamel sauce and heat until warm.
  • Serve over pasta or rice.
  • Hack: Store leftovers in the refrigerator for up to 5 days or freeze in portion-sized containers for up to 3 months.
  • Hack: Frozen chopped onions can be used in the recipe.
Keyword chicken, easy meal, fast and easy, green peas, one pan meal, one skillet meal, quick and easy

Handle chicken with care!  Click here for some tips to avoid foodborne illnesses that can be associated with raw poultry..

Dehydrated vegetables can be used in this recipe.

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General Tso’s Chicken

A fresh take on General Tso’s Chicken, one of my favorite dishes. It’s quick and easy to put together which makes it perfect for a busy workday evening!

General Tso’s Chicken

General Tso’s Chicken

Print Recipe Pin Recipe
Course Main Course
Cuisine Chinese
Servings 2
Calories 300 kcal

Ingredients
  

  • ¾ cup chicken broth
  • 2 tbsp vegetable oil
  • 2 tbsp cornstarch
  • 2 tbsp sugar
  • 2 tbsp soy sauce
  • 1 tbsp apple cider vinegar
  • ½ tsp cayenne (red) pepper
  • 2 tbsp vegetable oil
  • 2 dried Thai chili peppers
  • 1 green pepper, thinly sliced
  • 1 small onion, thinly sliced
  • 2 cloves garlic, minced (2 tsp)
  • 8 oz skinless boneless chicken breast, cut into 1” cubes
  • 1 cup cooked rice, hot

Instructions
 

  • Mix broth, cornstarch, sugar, soy sauce, vinegar, ginger and cayenne pepper in a small bowl. Set aside.
  • Heat vegetable broth over medium heat in a saute pan or wok.  Add dried peppers,  green pepper and onion. Cook on medium heat until soft and onion is golden, about 5 minutes.
  • Add sauce and chicken to pan and heat until chicken is cooked through, 5 - 7 minutes. Serve over hot rice.
  • Hack: Store leftovers in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Keyword Asian cuisine, Asian food, chicken, Chinese cuisine, Chinese food, easy, fast and easy, General Tso, one skillet meal, quick and easy

Did you know?  The origins of General Tso’s chicken are murky but it most likely did not originate in China.  Several prominent chefs claim that they were the first ones to serve the dish.

This sesame chicken is another dish that (also) isn’t Chinese but it sure is delicious!

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Fresh Mexican Avocado Salad

This healthy Mexican avocado salad recipe brings together chicken, avocado and Mexican spices for a delicious entree that makes a great lunch or supper!

Mexican Avocado Salad

Mexican Avocado Salad

Print Recipe Pin Recipe
Course Salad
Cuisine Mexican
Servings 3
Calories 487 kcal

Ingredients
  

Lime Dressing /Marinade:

  • 2 tbsp lime juice
  • 1 tbsp honey
  • ¼ cup olive oil
  • 1 clove garlic, minced (1 tsp)
  • ½ tsp salt
  • ½ tsp black pepper

Chicken:

  • 14 oz boneless skinless chicken breast
  • ½ tsp chipotle powder
  • ½ tsp dried oregano
  • ¼ tsp cumin powder
  • 1 tbsp olive oil

Salsa:

  • ¾ cup frozen corn, thawed
  • 1 avocado, diced
  • 1 cup cherry tomatoes, halved
  • ½ red onion, finely chopped

Salad:

  • 1 tsp dried cilantro
  • 5 cups romaine lettuce, cut into bite-sized pieces

Instructions
 

  • Place lime dressing ingredients in a small jar and shake to mix.
  • Put 2 tbsp dressing in a sealable sandwich bag. Add chipotle, oregano and cumin. Shake bag to mix and add chicken. Marinade overnight.
  • Heat 1 tbsp oil in a skillet over medium-low heat. Cook chicken until it reaches an internal temperature of 160͒, about 4 minutes on each side. Let rest for 5 minutes and slice.
  • Add 1 tbsp cilantro to dressing and shake to mix.
  • Place corn, avocado, tomato and onion in a bowl. Add remaining cilantro, half of remaining dressing and toss to coat.
  • Place lettuce in a bowl and toss with remaining dressing. Top with salsa and sliced chicken.
  • Hack: If you plan to eat this over several days, do not assemble salad until ready to eat. Put serving-size portions of salsa in sealable sandwich bags and squeeze out as much air as possible before sealing. Put the bags in a covered container. The absence of air and light will keep the avocado from browning.
  • Hack: To keep lettuce romaine lettuce fresh longer, separate leaves and wash. Dry in a salad spinner or with paper towels. Place lettuce leaves in a sealable plastic bag or container with paper towels between each layer to absorb moisture. Replace paper towels if they become soggy.
  • Hack: Shop the salad bar if you just need a small amount of an item that you don’t think you’ll use again before it “goes over”.
Keyword avocado, chicken, entree salad, gluten-free, lime marinade, lime salad dressing, low carb, Mexican, salad, salad greens, salsa

Ever wonder how to tell if an avocado is ripe?  How long will it be good after you buy it?  Check out these tips to find out!

Suggestion:  Italian herb focaccia bread would pair nicely with this salad!

 

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Lemon Poppy Seed Chicken with Rice Noodles

An overnight marinade gives lemon poppy seed chicken a bright flavor in this fast and easy dinner for one! Rice noodles make it a great gluten-free option.

Lemon Poppy Seed Chicken with Rice Noodles

Lemon Poppy Seed Chicken with Rice Noodles

Print Recipe Pin Recipe
Course Main Course
Servings 1
Calories 440 kcal

Ingredients
  

  • 4 oz skinless, boneless chicken
  • ¼ cup Lemon Poppy Seed Dressing, divided
  • 2 oz linguine rice noodles
  • 1 cup vegetable broth
  • ½ onion, chopped
  • 1 clove garlic, minced (1 tsp)
  • ½ cup frozen green peas

Instructions
 

  • Seal the chicken in a small bag or container with 2 tbsp lemon poppy seed dressing.  Marinade overnight.
  • Remove the chicken from marinade and cut into 1” pieces.
  • Soak the rice noodles in very hot water for 30 minutes.  Do not oversoak. Drain.
  • While the noodles are soaking, put the onion in saute pan with ¼ cup vegetable broth.  Cook on low heat, stirring frequently, until soft and golden. As the vegetable broth evaporates continue adding, ¼ cup at a time.
  • Turn the heat up to medium and add the garlic.  Saute for 30 seconds.
  • Add the chicken, rice noodles and peas to the pan and stir fry until the chicken is cooked through, 7-10 minutes.  Toss with remaining poppy seed dressing.
  • Serve immediately.
Keyword Asian cuisine, Asian food, chicken, chicken marinade, chicken recipe, lemon chicken, lemon poppy seed chicken, lemon poppy seed dressing, meal for one, one pan meal, one skillet meal, quick and easy meal, rice noodles, single serving meal

Did you know?  Frozen produce has many advantages over fresh, including less waste, convenience and price.  It’s even been shown that those who keep frozen produce on hand are more likely to reach their daily recommended servings!

Suggestion:  Oil-free lemon poppy dressing is also a perfect drizzled over pan seared scallops and shrimp!

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