Thai Chicken Sauté Recipe

Photo: Randy Mayor; Styling: Jan Gautro

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

This delicious Thai chicken dinner makes for an exotic weeknight dinner that comes together quickly. It features traditional Thai flavors like fish sauce, Sriracha, fresh ginger, coconut milk, and cilantro. Use less hot sauce for milder flavor. A squeeze of fresh lime juice before serving is the crowning touch.
Yield: 4 servings (serving size: 1 1/2 cups chicken mixture, 1/2 cup rice, and 1 lime wedge)

Ingredients

1 (3 1/2-ounce) bag boil-in-bag rice
1 1/2 pounds chicken breast tenders
1 tablespoon cornstarch
1 tablespoon fish sauce
4 teaspoons canola oil, divided
1 cup sliced onion
2 teaspoons bottled minced garlic
1 teaspoon bottled ground fresh ginger (such as Spice World)
1/2 cup light coconut milk
2 tablespoons Sriracha (hot chile sauce, such as Huy Fong)
1 tablespoon sugar
1 tablespoon fresh lime juice
2 tablespoons chopped fresh cilantro
4 lime wedges

Preparation

Cook rice according to package directions, omitting salt and fat. Keep warm.

Toss chicken with cornstarch and fish sauce. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 5 minutes. Remove chicken from pan. Heat remaining 1 teaspoon oil in pan. Add onion, garlic, and ginger to pan; sauté 1 minute. Return chicken to pan; cook 1 minute or until done. Stir in coconut milk, Sriracha, sugar, and juice; cook 45 seconds or until thoroughly heated. Sprinkle each serving with 1 1/2 teaspoons cilantro. Serve chicken mixture over rice with lime wedges.

Note:

Use less hot sauce for milder flavor.

David Bonom, Cooking Light
MARCH 2007


More Chicken Recipes:

Chicken Skewers with Soy-Mirin Marinade Recipe
Hot Chicken and Chips Retro Recipe
Roast Chicken Chimichangas Recipe
Potato, Chicken, and Fresh Pea Salad Recipe
Chicken Strips with Blue Cheese Dressing Recipe
Three-Cheese Chicken Penne Florentine Recipe

Chicken Skewers with Soy-Mirin Marinade Recipe

Photo: Randy Mayor; Styling: Leigh Ann Ross

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken Skewers with Soy-Mirin Marinade Recipe. Enjoy quick and easy chicken recipes and learn how to make Chicken Skewers with Soy-Mirin Marinade.

Isaac enjoys Japanese-style grilled specialties like these chicken skewers with soy-mirin marinade. The marinade would also pair nicely with salmon. Serve with sautéed snow peas.

Yield: 4 servings (serving size: 2 skewers and 3/4 cup rice)

Ingredients

1/3 cup mirin (sweet rice wine)
1/3 cup low-sodium soy sauce
1 teaspoon dark sesame oil
1 1/2 pounds skinless, boneless chicken breast halves, cut lengthwise into 1-inch strips $
1 large red bell pepper, cut into 8 pieces $
1 large green bell pepper, cut into 8 pieces
Cooking spray $
2 tablespoons sesame seeds, toasted
3 cups hot cooked rice

Preparation

Combine first 3 ingredients in a large bowl; add chicken to bowl, and toss to coat. Let stand 15 minutes, turning chicken occasionally.
Prepare grill.

Remove chicken from bag, reserving marinade. Place marinade in a small saucepan; bring to a boil. Cook until reduced to 1/4 cup (about 5 minutes). Thread chicken and bell peppers on 8 (12-inch) wooden skewers. Brush skewers with marinade. Place skewers on grill rack coated with cooking spray. Grill 4 minutes on each side or until done, brushing occasionally with remaining marinade. Remove from grill; sprinkle with sesame seeds. Serve with rice.

Nutritional Information

Amount per serving
Calories: 463
Calories from fat: 17%
Fat: 8.5g
Saturated fat: 1.8g
Monounsaturated fat: 2.4g
Polyunsaturated fat: 1.9g
Protein: 44.9g
Carbohydrate: 44.5g
Fiber: 3.1g
Cholesterol: 108mg
Iron: 4.6mg
Sodium: 814mg
Calcium: 46mg

Michael Pollan, Cooking Light
JUNE 2007 

More Chicken Recipes:

Hot Chicken and Chips Retro Recipe
Roast Chicken Chimichangas Recipe
Potato, Chicken, and Fresh Pea Salad Recipe
Chicken Strips with Blue Cheese Dressing Recipe
Three-Cheese Chicken Penne Florentine Recipe
Chicken, Mushroom, and Gruyère Quesadillas Recipe 

Hot Chicken and Chips Retro Recipe

Hot Chicken and Chips Retro Recipe
Randy Mayor; Cindy Barr

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

This recipe has a nostalgic appeal that harks back to the 1950s and ’60s. If you make it ahead, don’t add the potato chips until it’s time to bake the casserole, or they’ll become soggy.

To crush baked potato chips for the casserole topping, place the chips in a large zip-top plastic bag. With a meat mallet or rolling pin, crush the chips by lightly pounding or rolling until you achieve the desired size and texture. This method makes cleanup a breeze and keeps crumbs in the bag.

Yield: 6 servings 

Ingredients

4 cups chopped roasted skinless, boneless chicken breast (about 4 breasts)
1/4 cup chopped green onions
1/4 cup chopped red bell pepper
2 tablespoons finely chopped fresh flat-leaf parsley
1 (8-ounce) can sliced water chestnuts, drained and chopped
1/2 cup low-fat mayonnaise
1/4 cup reduced-fat sour cream
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cooking spray
3/4 cup (3 ounces) shredded Swiss cheese
3/4 cup crushed baked potato chips (about 2 ounces)

Preparation

Preheat oven to 400°.

Combine chicken and next 4 ingredients (through water chestnuts) in a large bowl; stir well. Combine low-fat mayonnaise and next 5 ingredients (through black pepper) in a small bowl, stirring with a whisk. Add mayonnaise mixture to chicken mixture; stir well to combine. Spoon chicken mixture into an 11 x 7-inch baking dish coated with cooking spray, and sprinkle with cheese. Top cheese evenly with chips. Bake at 400° for 13 minutes or until filling is bubbly and chips are golden.

Nutritional Information

Amount per serving
Calories: 321
Calories from fat: 31%
Fat: 10.9g
Saturated fat: 4.1g
Monounsaturated fat: 2.6g
Polyunsaturated fat: 1g
Protein: 34.3g
Carbohydrate: 20.4g
Fiber: 2.6g
Cholesterol: 96mg
Iron: 11.4mg
Sodium: 606mg
Calcium: 175mg

Barbara Lauterbach, Cooking Light
NOVEMBER 2004

More Chicken Recipes:

Roast Chicken Chimichangas Recipe
Potato, Chicken, and Fresh Pea Salad Recipe
Chicken Strips with Blue Cheese Dressing Recipe
Three-Cheese Chicken Penne Florentine Recipe
Chicken, Mushroom, and Gruyère Quesadillas Recipe
Easy Bistro Chicken Recipe

Roast Chicken Chimichangas Recipe

Randy Mayor; Jan Gautro

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

This Mexican-inspired dish is a great way to use leftover chicken. The chimichangas are oven-browned instead of deep-fried, making them a healthful weeknight choice compared to traditional restaurant offerings.

The chimichanga filling uses queso fresco. If it’s not available, try shredded Monterey Jack.
Yield: 6 servings (serving size: 1 chimichanga and about 4 teaspoons salsa)

Ingredients

2 1/2 cups shredded roasted skinless, boneless chicken breasts
1 cup (4 ounces) crumbled queso fresco cheese
1/4 cup chopped green onions
1 teaspoon dried oregano
1/4 teaspoon ground cumin
1 garlic clove, minced
1 (4.5-ounce) can chopped green chiles, drained $
1 (16-ounce) can fat-free refried beans
6 (8-inch) flour tortillas
Cooking spray
1/2 cup bottled green salsa

Preparation

Preheat oven to 500°.

Combine first 7 ingredients in a large bowl; toss well.

Spread 1/4 cup beans down center of each tortilla. Top each tortilla with 2/3 cup chicken mixture; roll up.
Place rolls, seam sides down, on a large baking sheet coated with cooking spray. Coat tops of chimichangas with cooking spray. Bake at 500° for 7 minutes. Serve with salsa.

Nutritional Information

Amount per serving
Calories: 380
Calories from fat: 23%
Fat: 9.7g
Saturated fat: 3.1g
Monounsaturated fat: 4.1g
Polyunsaturated fat: 1.6g
Protein: 28.8g
Carbohydrate: 42.5g
Fiber: 6.5g
Cholesterol: 55mg
Iron: 3.8mg
Sodium: 728mg
Calcium: 157mg

Elaine Magee, M.P.H., R.D., Cooking Light
APRIL 2004

More Chicken Recipes:

Potato, Chicken, and Fresh Pea Salad Recipe
Chicken Strips with Blue Cheese Dressing Recipe
Three-Cheese Chicken Penne Florentine Recipe
Chicken, Mushroom, and Gruyère Quesadillas Recipe
Easy Bistro Chicken Recipe
Chicken Puttanesca with Angel Hair Pasta Recipe

Potato, Chicken, and Fresh Pea Salad Recipe

Photo: Becky Luigart-Stayner; Styling: Jan Gautro

 
The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Potato, Chicken, and Fresh Pea Salad Recipe. Enjoy quick and easy chicken recipes and learn how to make Potato, Chicken, and Fresh Pea Salad.

Spring ingredients, such as fingerling potatoes and sugar snap peas, transform rotisserie chicken into a pretty one-dish meal befitting the season. Serve warm, at room temperature, or chilled for maximum versatility. Leftovers make an easy and satisfying lunch.

If sugar snap peas are a springtime favorite, but to make this anytime of year, look for 6-ounce packages of fresh, sugar snap peas in the produce section of your supermarket year-round.

Yield: 4 servings (serving size: about 1 1/2 cups)

Ingredients

1 pound fingerling potatoes, cut crosswise into 1-inch pieces
2 cups fresh sugar snap peas
2 cups chopped skinless, boneless rotisserie chicken breast
1/2 cup finely chopped red bell pepper $
1/2 cup finely chopped red onion
2 tablespoons extra-virgin olive oil $
2 tablespoons white wine vinegar
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon minced fresh tarragon
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 garlic clove, minced

Preparation

1. Place potatoes in a large saucepan; cover with cold water. Bring to a boil. Reduce heat, and simmer 10 minutes or until almost tender. Add peas; cook 2 minutes or until peas are crisp-tender. Drain; place vegetables in a large bowl. Add chicken, bell pepper, and onion.

2. Combine oil and remaining ingredients, stirring with a whisk. Drizzle over salad; toss gently to combine.

Nutritional Information

Amount per serving
Calories: 316
Fat: 9.3g
Saturated fat: 1.7g
Monounsaturated fat: 5.8g
Polyunsaturated fat: 1.3g
Protein: 26.4g
Carbohydrate: 29.2g
Fiber: 3.6g
Cholesterol: 60mg
Iron: 2.4mg
Sodium: 680mg
Calcium: 50mg

Mark Scarbrough, Cooking Light
APRIL 2009

More Chicken Recipes:

Chicken Strips with Blue Cheese Dressing Recipe
Three-Cheese Chicken Penne Florentine Recipe
Chicken, Mushroom, and Gruyère Quesadillas Recipe
Easy Bistro Chicken Recipe
Chicken Puttanesca with Angel Hair Pasta Recipe
Chicken Breasts with Tomatoes and Olives Recipe

Chicken Strips with Blue Cheese Dressing Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Chicken Strips with Blue Cheese Dressing Recipe. Enjoy quick and easy chicken recipes and learn how to make Chicken Strips with Blue Cheese Dressing.

Pair this fiery entrée with cool, crunchy carrot and celery sticks.

Yield: 4 servings (serving size: about 3 chicken tenders and 2 tablespoons dressing)

Ingredients:

Chicken:
1/2 cup low-fat buttermilk
1/2 teaspoon hot sauce
1/2 cup all-purpose flour
1/2 teaspoon paprika
1/2 teaspoon ground red pepper
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 pound chicken breast tenders
1 tablespoon canola oil

Dressing:
1/2 cup fat-free mayonnaise
1/4 cup (1 ounce) crumbled blue cheese
1 tablespoon red wine vinegar
1 teaspoon bottled minced garlic
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

To prepare chicken, combine buttermilk and hot sauce in a shallow dish. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (through salt) in a shallow dish. Dip chicken in buttermilk mixture, and dredge chicken in flour mixture.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side or until done. Remove from pan. Set aside, and keep warm.

While chicken cooks, prepare the dressing. Combine fat-free mayonnaise and next 5 ingredients (through black pepper) in a small bowl. Serve with chicken strips.

Robyn Webb, Cooking Light
MAY 2005
 
More Chicken Recipes:

Three-Cheese Chicken Penne Florentine Recipe
Chicken, Mushroom, and Gruyère Quesadillas Recipe
Easy Bistro Chicken Recipe
Chicken Puttanesca with Angel Hair Pasta Recipe
Chicken Breasts with Tomatoes and Olives Recipe
Chicken and Cashews Recipe

Three-Cheese Chicken Penne Florentine Recipe

Photo: Three-Cheese Chicken Penne Florentine Recipe

The Chicken Recipes Kitchen (The home of delicious chicken recipes) invites you to try Three-Cheese Chicken Penne Florentine Recipe. Enjoy quick and easy chicken recipes and learn how to make Three-Cheese Chicken Penne Florentine.

Fresh spinach, chicken, and a combination of cheeses make this pasta dish comforting enough for the last days of winter yet fresh enough for the first days of spring. Serve family style or portion out in individual ramekins. Either way, this penne pasta casserole is definitely worth sharing.

Yield: 8 servings (serving size: about 1 cup) 

Ingredients

1 teaspoon olive oil
Cooking spray
3 cups thinly sliced mushrooms
1 cup chopped onion
1 cup chopped red bell pepper
3 cups chopped fresh spinach
1 tablespoon chopped fresh oregano
1/4 teaspoon freshly ground black pepper
1 (16-ounce) carton 2% low-fat cottage cheese
4 cups hot cooked penne (about 8 ounces uncooked tube-shaped pasta)
2 cups shredded roasted skinless, boneless chicken breast
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese, divided
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
1/2 cup 2% reduced-fat milk
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted

Preparation

Preheat oven to 425°.

Heat olive oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add mushrooms, onion, and bell pepper; sauté 4 minutes or until tender. Add spinach, oregano, and black pepper; sauté 3 minutes or just until spinach wilts.

Place cottage cheese in a food processor; process until very smooth. Combine spinach mixture, cottage cheese, pasta, chicken, 3/4 cup cheddar cheese, 1/4 cup Parmesan cheese, milk, and soup in a large bowl.
Spoon mixture into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup cheddar cheese and remaining 1/4 cup Parmesan cheese. Bake at 425° for 25 minutes or until lightly browned and bubbly.

Note:

You can cook the pasta mixture in individual eight-ounce ramekins; bake for 15 minutes.

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Cooking Light
MARCH 2006

Nutritional Information
 
Amount per serving
Calories: 345
Calories from fat: 25%
Fat: 9.7g
Saturated fat: 5.1g
Monounsaturated fat: 3.1g
Polyunsaturated fat: 1g
Protein: 31.7g
Carbohydrate: 32.9g
Fiber: 2.1g
Cholesterol: 56mg
Iron: 2mg
Sodium: 532mg
Calcium: 275mg 

More Chicken Recipes:

Chicken, Mushroom, and Gruyère Quesadillas Recipe
Easy Bistro Chicken Recipe
Chicken Puttanesca with Angel Hair Pasta Recipe
Chicken Breasts with Tomatoes and Olives Recipe
Chicken and Cashews Recipe
Apricot Pineapple Chicken With Sweet 'n Spicy Rice Recipe