Chicken and mixed vegetable stir-fry with noodles recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken and mixed vegetable stir-fry with noodles Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken and mixed vegetable stir-fry with noodles.

Ingredients

2 Boneless, skinless chicken breasts cut onto the diagonal into strip 1 cm (1/2 in) wide
vegetable oil
Sesame Oil
1 Clove Garlic
2 carrots peeled
0.5 red pepper
0.5 yellow pepper
0.5 green pepper
2 Stalks Celery
200 g bean sprouts
1 tablespoon dark soy sauce
3 tablespoons Oyster sauce
sesame seed toasted
egg noodle

Method

1. Cook the noodles in a large pan of boiling water for 2-3 minutes until Soft.
 
2. Whilst the noodles are boiling, slice 2 carrots, half of each red, yellow and green pepper into slices and 2 celery stalks, keeping them separate.
 
3. Once the noodles are cooked. Drain and return to the saucepan. Toss well in vegetable oil and set aside. Cover with a tea towel.
 
4. Heat a wok until very hot, then add 2 tbsp of vegetable and sesame oil. Add 1 chopped garlic clove after 30 seconds. Toss in the sliced peppers and carrots and stir-fry for another 30 seconds, then add the sliced celery and 200g bean sprouts. Add another splash of Soya sauce and then take out of the wok and set to one side.
 
5. Add another tablespoon vegetable and sesame oil to the pan. Add the chicken and stir-fry for 3 minutes or until it loses its colour. When the chicken is ready add the vegetable back to the wok with the noodles and toasted sesame seeds. Stir in the Soya sauce and oyster sauce. Cook for 1 minute, stirring constantly and serve immediately.

From LifeStyle Food
Recipe by Gordon Ramsay from The F Word

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Chicken fajita Recipe
Chicken with lime recipe
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Spiedini of Chicken and Zucchini with Almond Salsa Verde Recipe
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Chicken and Farfalle Salad with Walnut Pesto Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken and Farfalle Salad with Walnut Pesto Recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken and Farfalle Salad with Walnut Pesto.

Total time: 26 minutes. To make sure the walnut pesto ingredients are evenly minced, stop the food processor halfway through processing, and scrape down the sides.

Yield: 4 servings (serving size: 1 1/2 cups salad and 1 lettuce leaf)

Ingredients

Salad:
2 cups uncooked farfalle (bow tie pasta; about 6 ounces)
2 cups cubed cooked skinless, boneless chicken breast
1 cup quartered cherry tomatoes
2 tablespoons chopped pitted kalamata olives

Walnut Pesto:
1 cup basil leaves
1/2 cup fresh parsley leaves
3 tablespoons coarsely chopped walnuts, toasted
1 1/2 tablespoons extravirgin olive oil
1 tablespoon white wine vinegar
1/2 teaspoon salt
1 garlic clove
Remaining ingredient:
4 curly leaf lettuce leaves

Preparation

1. To prepare salad, cook pasta according to package directions, omitting salt and fat. Drain; rinse with cold water. Combine pasta, chicken, tomatoes, and olives in a large bowl.
2. To prepare walnut pesto, combine basil and next 6 ingredients (through garlic) in a food processor; pulse 6 times or until finely minced. Add pesto to pasta mixture, tossing gently to coat. Place 1 lettuce leaf on each of 4 plates; top each serving with salad mixture. 

Nutritional Information

Amount per serving
Calories: 374
Calories from fat: 30%
Fat: 12.5g
Saturated fat: 2g
Monounsaturated fat: 5.5g
Polyunsaturated fat: 3.9g
Protein: 29.4g
Carbohydrate: 36.3g
Fiber: 3g
Cholesterol: 60mg
Iron: 3.6mg
Sodium: 393mg
Calcium: 62mg

Barbara Lauterbach, Cooking Light
JUNE 2005


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Pan Fried Chicken Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Pan Fried Chicken Recipe. Enjoy quick and easy chicken recipes and learn how to make Pan Fried Chicken.

Pan-fried chicken is a healthy alternative to traditional fried chicken.  Replacing some of the salt with spices like ginger, paprika, cinnamon, and nutmeg reduces the amount of sodium and pumps up the flavor.

Yield: 4 servings (serving size: 1 chicken breast half or 1 thigh and 1 drumstick)
Total: 3 Hours

Ingredients

1 cup all-purpose flour
1/2 cup whole-wheat flour
1 teaspoon ground ginger
1/2 teaspoon hot paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon fine sea salt
2 bone-in chicken breast halves, skinned 
2 bone-in chicken thighs, skinned
2 chicken drumsticks, skinned 
1/4 cup peanut oil

Preparation

1. Sift together first 6 ingredients; place mixture in a large zip-top plastic bag. Sprinkle salt evenly over chicken. Add chicken, one piece at a time, to bag; seal. Shake bag to coat chicken. Remove chicken from bag, shaking off excess flour. Place chicken on a cooling rack; place rack in a jelly-roll pan. Reserve remaining flour mixture. Loosely cover chicken; chill 1 1/2 hours. Let chicken stand at room temperature 30 minutes. Return chicken, one piece at a time, to flour mixture, shaking bag to coat chicken. Discard excess flour mixture.
 
2. Heat peanut oil in a large skillet over medium-high heat. Add chicken to pan. Reduce heat to medium-low, and cook 25 minutes or until done, carefully turning every 5 minutes.
 
3. Line a clean cooling rack with brown paper bags; arrange chicken in a single layer on bags. Let stand for 5 minutes.

Note:

The key to success with this recipe is even heat. If the oil gets too hot, the chicken may brown too quickly before fully cooking. You can lower the heat, or brown the chicken on the stovetop and then cook in a 350° oven until done. If the oil is not hot enough, the chicken will absorb too much of it. Omit spices in the breading, if you prefer.

Susan Herrmann Loomis, Cooking Light
JUNE 2009

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Southern Italian Chicken Soup Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Southern Italian Chicken Soup Recipe. Enjoy quick and easy chicken recipes and learn how to make Southern Italian Chicken Soup.

This simple pasta dish gets some savory Southern flare with the addition of okra and black-eyed peas. In just under an hour, this succulent soup comes together for a flavorful autumn or winter favorite.

Yield: Makes 8 servings
Total: 50 Minutes

Ingredients

1 large onion, diced
1 celery rib, thinly sliced
2 carrots, chopped
1 garlic clove, minced
3 tablespoons olive oil, divided
6 cups chicken broth
1 (15.5-oz.) can diced tomatoes
1 teaspoon dried Italian seasoning
1/4 teaspoon dried crushed red pepper
4 (6- to 8-oz.) skinned and boned chicken breasts
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups sliced fresh okra
1 (15.5-oz.) can black-eyed peas, drained and rinsed
1 (9-oz.) package refrigerated cheese-filled tortellini
Freshly grated Parmesan cheese

Preparation

1. Sauté first 4 ingredients in 2 Tbsp. hot oil in a large Dutch oven over medium-high heat 3 to 5 minutes or until tender. Stir in broth and next 3 ingredients; bring to a boil, stirring occasionally. Reduce heat to medium, and simmer, stirring occasionally, 10 minutes.
 
2. Meanwhile, sprinkle chicken with salt and black pepper. Cook in remaining 1 Tbsp. hot oil in a large nonstick skillet over medium-high heat 5 minutes on each side or until lightly browned. Cool slightly (about 5 minutes); cut into 1-inch pieces.
 
3. Add okra, black-eyed peas, and chicken to Dutch oven. Simmer, stirring occasionally, 10 minutes or until okra is tender. Add tortellini, and cook, stirring occasionally, 3 minutes or until tortellini is done. Serve with Parmesan.

Charles Pierce, Southern Living
DECEMBER 2012
 
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Italian Chicken Sausage and Artichoke Soup Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Italian Chicken Sausage and Artichoke Soup Recipe. Enjoy quick and easy chicken recipes and learn how to make Italian Chicken Sausage and Artichoke Soup.

We like the fennel flavor of Italian sausage, but any chicken sausage will work.

Yield: Serves 4 to 6
Total: 40 MinutesIngredients

2 tablespoons olive oil
1 pound Italian chicken sausage, casings removed and meat broken into chunks
3 cans (15 oz. each) reduced-sodium chicken broth
1 pound frozen artichoke hearts, thawed and halved
1 bunch chard (1 lb.), stemmed and chopped
Parmesan cheese
Warm ciabatta bread

Preparation

1. Heat oil in a large pot over medium-high heat. Cook sausage until browned, stirring often, 10 minutes. Add broth, artichokes, and 2 cups water and bring to a boil.
 
2. Reduce heat to a simmer. Add chard and cook, covered, until wilted, about 3 minutes. Ladle soup into bowls and serve with freshly grated cheese and bread.
 
Note: Nutritional analysis is per 1 1/2-cup serving.
 
Nutritional Information
Amount per serving

Calories: 225
Calories from fat: 51%
Protein: 20g
Fat: 13g
Saturated fat: 2.8g
Carbohydrate: 8.6g
Fiber: 5.2g
Sodium: 611mg
Cholesterol: 81mg 

Sunset
JANUARY 2011
 
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Black Bean and Chicken Chilaquiles Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Black Bean and Chicken Chilaquiles Recipe. Enjoy quick and easy chicken recipes and learn how to make Black Bean and Chicken Chilaquiles.

Traditionally a Mexican breakfast, black bean and chicken chilaquiles requires only 8 ingredients and can be enjoyed at any time of day. Serve with a mixed green salad topped with diced avocado, tomato wedges, and olives.

Yield: 6 servings
Total: 45 Minutes
 
Ingredients

Cooking spray
1 cup thinly sliced onion
5 garlic cloves, minced
2 cups shredded cooked chicken breast
1 (15-ounce) can black beans, rinsed and drained
1 cup fat-free, less-sodium chicken broth
1 (7 3/4-ounce) can salsa de chile fresco (such as El Pato)
15 (6-inch) corn tortillas, cut into 1-inch strips
1 cup shredded queso blanco (about 4 ounces)

Preparation Preheat oven to 450°.
 
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion; sauté 5 minutes or until lightly browned. Add garlic; sauté 1 minute. Add chicken; cook 30 seconds. Transfer mixture to a medium bowl; stir in beans. Add broth and salsa to pan; bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally. Set aside.
 
Place half of tortilla strips in bottom of an 11 x 7-inch baking dish coated with cooking spray. Layer half of chicken mixture over tortillas; top with remaining tortillas and chicken mixture. Pour broth mixture evenly over chicken mixture. Sprinkle with cheese. Bake at 450° for 10 minutes or until tortillas are lightly browned and cheese is melted.

Note:

A traditional Mexican breakfast favorite, chilaquiles (chee-lah-KEE-lays) is a sauté of day-old tortilla strips, fresh tomato sauce, cream, and cheese. This hearty version is baked. Refrigerate leftover chilaquiles in individual containers with tight-fitting lids. To reheat, drizzle with a tablespoon of water, and microwave just until thoroughly heated.

Nutritional Information
Amount per serving Calories: 293
Calories from fat: 15%
Fat: 4.9g
Saturated fat: 1.7g
Monounsaturated fat: 1.5g
Polyunsaturated fat: 1.2g
Protein: 22.9g
Carbohydrate: 40g
Fiber: 5.9g
Cholesterol: 46mg
Iron: 2.3mg
Sodium: 602mg
Calcium: 200mg

Julianna Grimes Bottcher, Cooking Light
NOVEMBER 2006
 
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Lemongrass chilli chicken (ga xao xa ot) recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Lemongrass chilli chicken (ga xao xa ot) recipe. Enjoy our collection of quick & easy recipes and learn how to make Lemongrass chilli chicken (ga xao xa ot).

Luke Nguyen cooks up the flavours of Vietnam with this aromatic chicken stir-fry recipe. It's quick and simple enough for everyday dinners, with plenty of wow-factor for entertaining.

Serves 4
Preparation 15min
Cooking 15min
Skill level Easy

By
Luke Nguyen

Ingredients

60 ml (¼ cup) fish sauce
1½ tbsp sugar
2 lemongrass stalks, white part only, finely diced
4 garlic cloves, finely diced
2 long red chillies, finely diced
500 g chicken thigh fillets, cut into bite-size pieces
60 ml (¼ cup) vegetable oil
250 ml (1 cup) young coconut juice
½ onion, cut into wedges
3 coriander sprigs, to garnish
jasmine rice, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions

Marinating time: 1 hour

In a mixing bowl, combine fish sauce and sugar, and mix until sugar has dissolved. Add half of the lemongrass, half of the garlic, half of the chilli and all of the chicken. Coat the chicken, then cover and marinate it in the refrigerator for 1 hour, or overnight for a better result.

Bring a large saucepan or wok to medium heat, add oil and remaining lemongrass, garlic and chilli, and fry until fragrant and slightly brown.

Turn heat to high then add the chicken. Cook for about 2 minutes on each side, until sealing all over.

Add coconut juice and onion. Cover with a lid, then cook on medium heat for 5 minutes or until sauce has reduced by half.

Transfer to a bowl, garnish with coriander and serve with jasmine rice.

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Chicken Tortilla Soup Recipe

 
The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken Tortilla Soup recipe. Enjoy our collection of quick & easy recipes and learn how to make Chicken Tortilla Soup.

SHOW: Rescue Chef
EPISODE: Sunday Soup for Supper

Total Time: 35 min
Prep: 10 min
Cook: 25 min

Yield: 4 to 6 servings
Level: Easy

Ingredients

2 tablespoons vegetable oil
1 small onion, diced
2 tablespoons minced garlic
2 jalapenos, finely diced
6 cups low-sodium chicken broth
1 (14.5-ounce) can fire roasted diced tomatoes
1 (14.5-ounce) can black beans, rinsed and drained
3 chicken breasts, boneless and skinless
2 limes, juiced, plus wedges for garnish
Salt and freshly ground black pepper
1 cup roughly chopped fresh cilantro leaves
1 (8-inch) flour tortilla, grilled, cut into thin strips
1 avocado, pitted, sliced
1 cup shredded Monterrey cheese

Directions

In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and jalepenos and cook for another minute. Pour the chicken broth, tomatoes and beans into the pot and bring to a boil. Once at a boil lower heat to simmer and add your chicken breasts. Cook the chicken for 20 to 25 minutes. Once chicken is cooked remove from pot. When cool enough to handle shred it and set it aside. Add lime juice and fresh cilantro to the pot. In a serving bowl add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese.

Recipe courtesy Danny Boome

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Lemon Chicken Breasts Recipe

 
The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Lemon Chicken Breastsd recipe. Enjoy our collection of quick & easy recipes and learn how to make Lemon Chicken Breasts.

Recipe courtesy of Ina Garten

SHOW: Barefoot Contessa
EPISODE: Cook Like a Pro

Total Time: 1 hr
Prep: 15 min
Inactive: 10 min
Cook: 35 min

Yield: 4 servings
Level: Easy

Ingredients

1/4 cup good olive oil
3 tablespoons minced garlic (9 cloves)
1/3 cup dry white wine
1 tablespoon grated lemon zest (2 lemons)
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons dried oregano
1 teaspoon minced fresh thyme leaves
Kosher salt and freshly ground black pepper
4 boneless chicken breasts, skin on (6 to 8 ounces each)
1 lemon

Directions

Preheat the oven to 400 degrees F.

Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.

Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken.

Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices.

2010, Barefoot Contessa How Easy is That?, All Rights Reserved

Nutritional Analysis
Per Serving

Calories 393
Total Fat 19.5 g
Saturated Fat 3 g
Protein 49 g
Total Carbohydrate 3 g
Sugar 0 g
 
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