Category Archives: Poultry

Asian, Chicken, Ethnic - Regional, Main Dish, Rice

Orange Cashew Chicken Recipe

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Orange Cashew Chicken Recipe

 

Orange – Cashew Chicken

Chicken:
1 lb chicken breast, cubed
1/4 cup flour
1 T flour
a couple dashes of paprika & garlic powder
2 T butter

Sauce:
1 cup orange juice
1 T cornstarch
1 tsp ground ginger
1 tsp minced garlic
fresh ground white pepper
1/4 cup orange marmalade

Veggies:
2 cups broccoli florets
1 (4 oz) can sliced mushrooms (drained) or use fresh sliced
2 T diced pimento (or fresh diced red bell pepper)

Toppings:
1/4 cup cashews
1 tsp sesame seeds

Directions:

Put flour, cornstarch, paprika and garlic powder in a large ziplock and mix around until blended.
Add chicken and toss until well coated.

Melt the butter in a large deep sided skillet or a wok. Add chicken (shake off excess flour) and stir fry until
chicken is golden brown and is done inside (firm when pressed on with spoon). Remove chicken to a bowl.

Whisk together the sauce ingredients and pour into the skillet. Add the veggies and stir until sauce thickens
and veggies are crisp tender. Stir in chicken and the toppings. Stir over steamed rice.

Orange Cashew Chicken Recipe

 

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Sharon Springfield

Sharon Springfield

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Chicken, Slow Cooker

Chipotle-Marmalade Chicken

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4 Servings
Prep: 15 min. Cook: 4 hours
Ingredients:
4 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon salt
Dash pepper
1/2 cup chicken broth
1/3 cup orange marmalade
1 tablespoon canola oil
1 tablespoon balsamic vinegar
1 tablespoon minced chipotle pepper in adobo sauce
1 tablespoon honey
1 teaspoon chili powder
1/4 teaspoon garlic powder
4 teaspoons cornstarch
2 tablespoons cold water
Directions:
Sprinkle chicken with salt and pepper. Transfer to a 4- or 5-qt. slow
cooker. In a small bowl, combine the broth, marmalade, oil, vinegar,
chipotle pepper, honey, chili powder and garlic powder; pour over
chicken. Cover and cook on low for 4-5 hours or until a meat
thermometer reads 170
Remove chicken to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil.
Combine cornstarch and water until smooth. Gradually stir into the
pan. Bring to a boil; cook and stir for 2 minutes or until
thickened. Serve with chicken.
Yield: 4 servings.
Nutrition Facts: 1 chicken breast half with 1/3 cup sauce equals 315 calories, 8 g fat (1 g saturated fat), 95 mg cholesterol, 400 mg sodium, 26 g carbohydrate, 1 g fiber, 35 g protein. Diabetic Exchanges: 5 lean meat, 2 starch, 1/2 fat.
From Taste Of Home
Chicken, Main Dish, Rice

Basmati Rice and Chicken

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2 tsp. olive oil
1 onion, finely chopped
1 red bell pepper, chopped
2 cloves garlic, minced
1 1/2 cups Basmati rice
3 cups chicken broth
1/4 tsp. saffron, toasted
1/4 tsp. salt
1/8 tsp. turmeric (optional)
1 lb. skinless boneless chicken breast, cubed
3 Tbs. Italian parsley, finely chopped

Heat oil in a large skillet over medium high heat.  Add onion, peppers and garlic and saute until onion is translucent, about 5 minutes.  Stir in rice until well coated in oil.  Add broth, saffron, salt, freshly ground black pepper to taste and turmeric.  Bring to a boil over high heat; stir in chicken and 2 Tbsp of parsley; cover, reduce heat to low and simmer 15 minutes or until rice is tender and all liquid is absorbed.  Remove from heat and let stand 5 minutes.  Fluff with fork, and serve garnished with remaining parsley.
Makes 6 servings.

Main Dish, Turkey

Rosemary Turkey with Mushrooms

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1 pound turkey breast tenderloin slices, all visible fat removed
1/2 cup low-sodium chicken broth
1 tablespoon cornstarch
1/8 teaspoon salt
1/8 teaspoon black pepper
Vegetable oil spray
2 tablespoons balsamic vinegar
1 teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
8 ounces chanterelle or button mushrooms, cleaned, trimmed and sliced
1/4 cup chopped shallots or onion
Fresh rosemary (optional)
Rinse turkey and pat dry. Set aside. In a small bowl, stir together broth, cornstarch, salt and pepper. Set aside. Spray a large skillet with vegetable oil. Place over medium-high heat. Add half the turkey to hot skillet. Cook about 2 minutes on each side, or until turkey is tender and no longer pink. Repeat with remaining turkey. Remove skillet from heat; remove turkey from skillet and keep warm. Add vinegar and rosemary to skillet, stirring to scrape up brown bits from bottom of pan. Return skillet to heat and add mushrooms and shallots or onion. Over medium heat, cook and stir until mushrooms are tender, about 5 minutes. Stir broth mixture and add to skillet. Cook and stir until thickened and bubbly, about 3 minutes. Cook 2 minutes more, stirring constantly. Serve sauce with turkey. Serve on a bed of rosemary if desired
4  Servings
Chicken, Main Dish

Roasted Chicken

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4 pounds chicken, whole roasting
2 tablespoons oil
salt and pepper
Preheat oven to 350ºF.  Remove giblets from chicken, rinse inside and out.  Pat dry with paper towel.  Rub with oil and salt & pepper.  Place on roasting pan breast side up.  Bake uncovered for 23 minutes per pound of meat.
8  Servings