Spicy Honey Chicken

found on The Girl Who Ate Everything

• 8 boneless skinless chicken thighs, about 2lbs (you could use breasts as well but thighs stay more moist)
• 2 teaspoons vegetable oil
Rub:
• 2 teaspoons granulated garlic (you can sub 1 teaspoon garlic powder here)
• 2 teaspoons chili powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon coriander
• 1 teaspoon kosher salt
• 1 teaspoon cumin
• 1/2 teaspoon chipotle chili powder
Glaze:
• 1/2 cup Honey
• 1 Tablespoon Cider Vinegar

Instructions

1. Combine the rub spices in bowl and mix well.
2. Use kitchen shears to trim off any excess fat from the chicken pieces. Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Use your hands and get in there! Grill chicken for 3-5 minutes on each side, until cooked through.
3. While chicken is cooking, warm honey in the microwave so it's not so thick. Add the vinegar and combine well. Reserve 2 Tablespoons of the honey glaze for later after the chicken has cooked to pour on right before serving. Take the rest and brush on chicken (both sides) in the final moments of grilling.
4. I'm gonna warn you that this can make a hot mess, literally. It's sugar, and it's gonna drip. But the smelly smoke is worth it for a minute or two. Just leave your grill on for a few minutes after the chicken is done to burn off any excess glaze. It's totally worth it once you taste this stuff.
5. If you don't have a bbq, try it on an indoor grill pan or use your broiler. Just be sure to open a window in case you burn your glaze! 

My Notes:  I didn't have coriander or chipotle powder, and used about 1-1/2 tsp chili powder because I was afraid it would be too spicy.  It was perfect.  Just the right sweet/spice mix! 

15-Minute Meals: Cashew Chicken

By Amanda Haas - May 25, 2011

Source: A. Haas

I love trying to recreate our favorite takeout foods at home, and this super fast cashew chicken recipe has quickly become a family favorite! All of the ingredients in this dish are readily available at your local market. To make it a 15 minute meal at night, chop the chicken, onions, celery, and scallions in the morning. You can also make the sauce that morning. Then when you get home, you can just heat up the rice and throw everything else in the pan to stir fry. So easy!

Ingredients

• cooked brown or white rice (I use Whole Foods or Trader Joe’s Organic Frozen Brown Rice in a pinch-it’s great!)
• 2 tbsp. Hoisin sauce
• 2 tbsp. oyster sauce
• 1 tbsp. sesame oil, dark (toasted)
• 1/2 tsp. red chili paste (Thai kitchen makes a good one)
• 3-4 tbsp. vegetable oil
• 1 lb. boneless, skinless chicken breasts, cut in 1" pieces
• 1/2 small yellow onion, cut into 1" pieces
• 2 celery stalks, sliced 1/2" thick
• 1/2 cup roasted, unsalted cashews
• 1 tbsp. garlic, minced
• 1 green onion (scallion), sliced very thin on a diagonal

Preparation

If making a side of rice, start it first and cook according to the directions on the package.
Stir together the Hoisin and oyster sauces, the sesame oil, and the chili paste (if using) in a small bowl. Set it aside.
Heat a wok or a large skillet over medium-high heat.  (I just use my biggest frying pan. I have no space for a wok!)  When the pan is really hot, add 2 tablespoons of the vegetable oil and the chicken. Leave the chicken for a minute without stirring it so it can sear. Once the chicken easily releases from the bottom of the pan, use a spatula to flip and stir-fry another minute. Transfer the chicken to a plate.
Add 1 tablespoon of the vegetable oil to the pan along with the onions, celery, cashews, and garlic. Stir-fry until crisp tender, about 2 minutes, adding more oil if needed. Add the sauce mixture and the chicken. Keep stir frying until the chicken is cooked through and the sauce thickens, 3 to 4 minutes longer.
I like to serve this family style. Pile the rice on a large serving platter, then pour the cashew chicken over the top. If using, sprinkle the scallions over the top for extra color.
Pat yourself on the back for not ordering takeout!
Recipe adapted from Joey Altman’s Without Reservations


My Notes: Haven't tried this, but want to, and my physical cookbooks are packed, so I didn't want to print this out. 

Swiss Chicken Cutlets

Hawaiian Teri Chicken

Doug Shumway

1 cup shoyu (see note on other teri chicken recipe)
1 cup water
1/3 cup sugar
thumb size fresh ginger, cut into thin slices

Mix, put in pan with chicken thighs.  Bake 350 for 2 hours.  (see other cooking notes in Uncle Bill's teri chicken recipe)

Hawaiian Teri Chicken

Uncle Bill Kelly

chicken thighs

1 cup shoyu (Aloha Shoyu is the best, use low sodium soy sauce if can't get shoyu)

1 cup sugar

ginger

garlic

Marinate overnight. Bake in juice.

Note: I have found Aloha Shoyu at Harmon's! We marinate and then BBQ, Bake, or I also cook in the sauce in the crock pot.  For thighs in the crock pot, 4 hours on low is probably good enough. Too long and the chicken gets dry. 

True Poly Style means no recipes with measurements.  It's all just a list of ingredients, and then done by taste. Happy experimenting!

Chicken with Basil & Cream Sauce

Prep time: 15 min

Bake time: 20 min

Serves: 4

1/4 cup fine dry bread crumbs

2 tsp snipped fresh basil or 1/4 tsp dried basil, crushed, divided

1/8 tsp ground black pepper

1/8 tsp paprika

1 T butter

4 (about 1.25 lbs total) boneless, skinless chicken breast halves

2/3 cup (5 oz can) evaporated milk

2 tsp flour

3/4 tsp chicken bullion

Preaheat to 400.

Combine crumbs, 2 tsp basil 9r 1/2 tsp dried basil, pepper & paprika in small bowl. Add butter; toss to coat. Arrange chicken in 2 qt rectangular baking dish. Sprinkle chicken with crumbs mixture, pressing onto chicken to coat.

Bake for 20-25 min or until chicken is no longer pink in center. Meanwhile, combine evap milk, flour and bullion in a small saucepan; stir well. Cook over med-high heat, stirring frquently, until thickened and bubbly. Cook and stir for 1 min more. Stir in remaining basil. Serve over chicken.

True Hawaiian Teriyaki Chicken

Doug Shumway

1 cup shoyu (or soy sauce)

1 cup water

1/3 cup sugar

thumb size ginger root, cut up into thin pieces

Mix all together, pour over chicken thighs. Cook at 350 for 2 hours.

Dill Chicken

from Allrecipes.com

• 1 1/2 pounds skinless, boneless chicken breasts
• 1/2 cup mayonnaise
• 1/2 teaspoon dried dill weed
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon seasoning salt
• 1 teaspoon lemon juice
• 1/2 cup cornflakes cereal

1. Preheat oven to 400 degrees F (200 degrees C).
2. Pound chicken breasts to 1/4 inch thick. In a medium size bowl, stir together mayonnaise, dried dill weed, garlic powder, black pepper, seasoning salt and lemon juice. Mix well.
3. Dip chicken breasts in mayonnaise mixture (let excess drip off), then dip in cornflake crumbs to coat well. Place coated chicken in a lightly greased 9x13 inch baking dish. Bake in the preheated oven for 20 minutes or until chicken is lightly browned and no longer pink inside.

Sundried Tomato Chicken Salad

Chicken Breast, sliced and cut into small pieces (grilled is best)
Sun dried tomatoes, cut into small pieces
Olive Oil
Fresh Parsley, chopped
Celery Salt
Granulated Garlic
Black Pepper

Mix all together. Great plain or on a sandwich, especially croissant.

**Note: This was a pre-made chicken salad that I got from Sunflower Market. It was EXCELLENT! But, because I bought it made, I don't have measurements, just the ingredients in their order.

Easy Corn Chowder
Trista Doxey

4-6 Medium russett Potatoes cut into small cubes
1 small bag frozen corn or 1-2 cans regular corn
2-3 Celery Stalks cut into small slices
2-3 cans Creamed Corn (depending on how large your "medium" potatoes are)
5-6 strips of pre-cooked Bacon cut into bits (make sure not to use maple flavored bacon)
2-3 boiled chicken breasts or enough cooked chicken to your liking (I used the Canned Chicken from Sams Club)
4 Cups Chicken Broth
1/2 stick Butter cut into cubes (for low fat use only 1/4 stick)
Half and Half or Heavy Cream (DO NOT USE MILK)
Seasonings to taste (I use salt, pepper, a tiny bit of Cayenne pepper, and garlic)

Slow cooker instructions: Combine potatoes, celery, chicken, and bacon in crock pot. Cover with chicken broth until about 1/2 way up to top of vegetables. Add creamed corn, and stir. Next add butter cubes and frozen corn until you feel you have enough corn to your liking (some people like more potatoes instead of corn). Add cream to make broth look milky and smooth. If there is not enough broth for vegetables to cook in add more chicken broth, cream and even creamed corn until the soup is at a pleasing consistency. Season to taste with seasonings of your choice, I have listed those I like to use. Stir, cover and let cook on low stirring occassionaly until potatoes are soft.


Stove top instructions: follow all instructions except first boil the celery, onion and potatoes in the chicken broth to add extra flavor then add all ingredients and heat through over medium heat until hot and frozen corn is cooked through.

Yield: A ton of soup!

Notes: I don't really follow my own recipe! I add carrots when I have them and I play with the recipe a lot. So just add what you like and play around with the spices until you have what you like. But this makes a large pot full of soup.

Chicken with Wine Sauce

Jen Brady

4 skinless, boneless chicken breasts (small) or chicken tenders
1/3 cup flour
1/2 tsp salt
1/8 tsp pepper
1/4 cup butter
8 oz mushrooms, sliced (about 2.5 cups)
1/3 cup white wine or chicken broth
1/4 cup chopped fresh parsley, or 2 T dried parsley (I used 1 T dried parsley, 1 T dried oregano)
3/4 cup whipping cream
1/2 tsp garlic, opt.
1/2 cup thinly sliced onion, opt.
(I usually add some Parmesan or Romano cheese, too)

Pound chicken to 1/4 inch thick. Mix flour, salt and pepper. Coat chicken with flour mixture. Shake off excess.

Melt butter in large skillet over medium heat. Add chicken. Cook over med-high heat until golden brown, about 3 min per side. Remove and set aside, cover to keep warm.

Add mushrooms and wine to skillet (and garlic and onion, if desired). Cook, stirring continually for about 2 min.

Add parsley and whipping cream (and cheese) to skillet. Cook over low heat stirring continually, until sauce thickens, about 2 min. Serve sauce over chicken.

Serve with linguine, penne, or other desired pasta. Sauce goes well over the pasta as well.

Poppy Seed Chicken
Kathie Lowry
serves 8

8 Chicken breasts, cooked and cut into bite-sized pieces
1 8-oz carton sour cream
2 cans cream of chicken soup
1 can sliced mushrooms
1 can sliced water chestnuts
1 small jar pimentos
2 cups crushed Ritz crackers
3 T Poppy Seeds (or less)
1 stick butter, melted

Place cut up chicken in buttered casserole dish. Pour mixture of sour cream, soup, mushrooms, chestnuts and pimentos over chicken. Sprinkle mixture of crackers and poppy seeds on top. Drizzle butter over top. Bake at 350 degrees for 45 min.

4-Cheese Chicken Roll-ups
Jen Brady

1 10-oz pkg frozen chopped spinach, thawed
3 T dry onion soup mix
1/2 cup ricotta cheese
1/2 cup crumbled feta cheese
4 skinless, boneless chicken breasts
1/4 lb mozzarella cheese, cut into 4 sticks
1 (13-oz) pkg Alfredo or white sauce mix
1/2 cup grated Romano cheese
8 oz cooked fettuccine

Preheat oven to 375. Squeeze spinach dry. Combine spinach, soup mix, ricotta and feta in a bowl. Pound each piece of chicken to 1/4-in thickness with a meat mallet.

Spread 1 T spinach mix on chicken; reserve remaining spinach mix. Place a mozzarella stick in center of filling.

Roll chicken to enclose filling; secure bundles with a toothpick. Arrange rolls in a small baking dish. Bake for 20 min.

Meanwhile, prepare sauce according to package directions. Stir in reserved spinach mix. Pour over chicken. Top with Romano. Bake for 15 min longer. Serve over hot cooked pasta.

*To save time preparing sauce, simply substitute a 10-oz can of condensed mushroom soup. (Haven't tried that)

Mustard Chicken Swiss

Gabby Gourmet

4 chicken breasts, skinned and boned

Dijon mustard

4 long slices of Swiss or Gruyere cheese

1 can cream mushroom soup

¼ cup dry white wine

¼ cup Italian seasoned bread crumbs

¼ tsp fresh ground nutmeg

Lay out the prepared chicken breasts, skinned side up, in a lightly sprayed shallow baking pan. Spread a thin layer of the mustard over each breast. Top each with a slice of cheese. Combine and whichsk together the soup and wine, the pour over all in the pan. Combine the crumbs and nutmeg, then sprinkle over each piece of chicken. Place uncoverd in a preheated 350◦ oven and bake for 55-60 min.

Mexican Tortilla Soup

aka Cafe Rio Chicken Taco Soup

By Emeril (via Melanie Poulsen)

serves 4-6

1-pound boneless skinless chicken breasts cut into bite size pieces

½ tsp salt

½ tsp pepper

1 tbsp olive oil

1 cup diced yellow onion

½ cup diced green pepper

1 tbsp minced garlic

½ small jalapeno stemmed and seeded, finely chopped

4 ½ cups chicken broth

1 tsp cumin

½ tsp coriander

3 tbsp fresh limejuice

1 tbsp chopped fresh cilantro, plus extra for garnish

1 cup chopped tomatoes

Crushed tortilla chips

1 ripe avocado, diced

Sour cream

Cheddar cheese grated

Season chicken with salt and pepper.

Heat olive oil add onion and pepper cook 2 to 3 minutes, add garlic and jalapeno sauté 1 minute. Add chicken and cook for 2 minutes, brown slightly. Stir in broth, cumin, coriander and limejuice. Bring to boil and reduce heat to med-low. Simmer for 5 minutes. Stir in cilantro and tomatoes simmer 5 minutes. Serve on crushed chips garnish with cilantro, avocado, sour cream, and cheese.