Chicken recipe

Chicken recipe Stay with us to get more recipe

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IngredientsChicken:4 Boneless Skinless Chicken Breasts cut into bite-size pieces3 Eggs whisked1/3 cup Cornstarch1/3 cup ...
06/27/2020

Ingredients
Chicken:
4 Boneless Skinless Chicken Breasts cut into bite-size pieces
3 Eggs whisked
1/3 cup Cornstarch
1/3 cup Flour
Oil for frying
Orange Chicken Sauce:
1 cup Orange Juice
1/2 cup Sugar
2 Tablespoons Rice Vinegar or White Vinegar
2 Tablespoons Soy Sauce use tamari for a gluten-free dish
1/4 teaspoon Ginger
1/4 teaspoon Garlic Powder or 2 garlic cloves, finely diced
1/2 teaspoon Red Chili Flakes
Orange Zest from 1 orange
1 Tablespoon Cornstarch
Instructions
To make orange sauce:
In a medium pot, add orange juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes. Heat for 3 minutes.
In a small bowl, whisk 1 Tablespoon of cornstarch with 2 Tablespoons of water to form a paste. Add to orange sauce and whisk together. Continue to cook for 5 minutes, until the mixture begins to thicken. Once the sauce is thickened, remove from heat and add orange zest.
To make chicken:
Place flour and cornstarch in a shallow dish or pie plate. Add a pinch of salt. Stir.
Whisk eggs in shallow dish.
Dip chicken pieces in egg mixture and then flour mixture. Place on plate.
Heat 2 -3 inches of oil in a heavy-bottomed pot over medium-high heat. Using a thermometer, watch for it to reach 350 degrees.
Working in batches, cook several chicken pieces at a time. Cook for 2 - 3 minutes, turning often until golden brown. Place chicken on a paper-towel-lined plate. Repeat.
Toss chicken with orange sauce. You may reserve some of the sauce to place on rice. Serve it with a sprinkling of green onion and orange zest, if so desired.

INGREDIENTS1 1/4 pounds boneless skinless chicken breast thinly sliced1/4 cup + 2 teaspoons cornstarch divided use3 tabl...
06/22/2020

INGREDIENTS
1 1/4 pounds boneless skinless chicken breast thinly sliced
1/4 cup + 2 teaspoons cornstarch divided use
3 tablespoons vegetable oil
1 1/2 teaspoons minced garlic
1 teaspoon minced ginger
1 teaspoon toasted sesame oil
1/2 cup low sodium soy sauce
1/3 cup water
1/2 cup dark brown sugar
1/2 cup green onions cut into 1 inch pieces
INSTRUCTIONS
Place the chicken and 1/4 cup cornstarch in a resealable plastic bag, shake to coat evenly.
Heat the vegetable oil in a large pan over high heat
Add the chicken to the pan in a single layer and season to taste with salt and pepper (keeping in mind the sauce has plenty of salt in it!).
Cook for 3-4 minutes per side or until browned. Cook in multiple batches if needed.
Remove the chicken from the pan and place on a plate lined with paper towels
Add the garlic and ginger to the pan and cook for 30 seconds. Add the soy sauce, sesame oil, water and brown sugar to the pan and bring to a simmer.
Mix the 2 teaspoons of cornstarch with 1 tablespoon of cold water. Add the cornstarch to the sauce and bring to a boil; boil for 30-60 seconds until just thickened.
Add the chicken and green onions to the pan and toss to coat with the sauce. Serve over rice if desired.

6 chicken thighs, boneless and skin off (or chicken breast)2 teaspoons olive oil2 tablespoons butter6 cloves garlic, fin...
06/21/2020

6 chicken thighs, boneless and skin off (or chicken breast)
2 teaspoons olive oil
2 tablespoons butter
6 cloves garlic, finely diced
1 small yellow onion, diced
1/3 cup chicken broth (or dry white wine)
1/2 cup crispy bacon, chopped
1 3/4 cups half and half
3 cups baby spinach leaves
Salt and fresh cracked pepper
1 teaspoon Italian seasoning
1/2 cup fresh grated Parmesan cheese
Crushed chili pepper flakes, optional

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