Archive | Chicken/Poultry

The Best Chicken Strips

The Best Chicken Strips

My family thinks these chicken strips are better than anything we’ve ever tasted at a restaurant that has good chicken strips.  We don’t often deep-fry but when we do we want it to be something that’s really delicious and worth going to the effort of pulling out our little deep-fry cooker and using all of that oil that is necessary for the frying.  Then there are the calories associated with deep-frying.  But is it worth it?  Yes, yes, yes.  When we have these fried chicken strips on our menu I just adjust my eating for the rest of the day to compensate.  And then I can completely enjoy my dinner meal.  We love to eat these dipped in wing sauce mixed with a bit of sour cream, or some warmed up BBQ sauce or honey-mustard, or this homemade ranch dressing.

The Best Chicken Strips

The Best Chicken Strips

Ingredients

  • Chicken tenders, thawed ~ 3 or 4 per person
  • 1-1/2 cups all-purpose flour
  • 2 teaspoons sea salt
  • 1 teaspoon black pepper
  • 1 egg, beaten
  • canola oil

Directions

  1. Heat the oil in a deep-fryer or skillet.
  2. Combine the flour, salt, and pepper in a gallon-size zip-top bag; mix well.
  3. Dip each chicken tender in the egg and then place them a few at a time in the bag with the flour mixture.
  4. Seal the bag and shake to coat the chicken tenders.
  5. Cook the chicken in the oil until light golden brown.
  6. Remove and place on paper towels.
  7. Place on a plate and keep warm in the oven until ready to serve.

Notes

This recipe can be made with chicken breasts cut into strips but I like using chicken tenders because the size is perfect, there's no messy cutting involved, and they seem to taste better to me.

http://www.abrightandbeautifullife.com/best-chicken-strips/

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Chicken Enchiladas {with Red Chili Sauce}

Chicken Enchilada {with Red Chili Sauce}There’s almost no food we like better than Mexican, and these chicken enchiladas with a red chili sauce taste like something we would get south of the border.  Usually when we make chicken enchiladas we make them with a white sauce and the beef or cheese enchiladas have a red sauce.  And so I wasn’t sure if I would like this version but it was super delicious.  It is flavorful with a slight bite which left us feeling like we had accomplished our ongoing goal of preparing satisfyingly delicious food at home.

Try this Pico de Gallo to serve alongside your enchiladas.

Chicken Enchiladas {with Red Chili Sauce}

Chicken Enchiladas {with Red Chili Sauce}

Ingredients

    Sauce and Filling
  • 1-1/2 tablespoons vegetable oil
  • 1 onion, chopped fine or pureed
  • 3 tablespoons chili powder
  • 3 garlic cloves, minced
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 2 teaspoons sugar
  • 1/2 teaspoon salt
  • 12 ounces boneless, skinless chicken breasts, cut into 1/4 inch wide strips
  • 2 (8-ounce) cans tomato sauce
  • 3/4 cup water
  • 2-3/4 cups cheddar cheese, shredded
  • 1/2 cup chopped fresh cilantro
  • 1/3 cup jarred pickled jalapeños, chopped
  • Tortillas
  • 10 (6-inch) corn tortillas
  • Butter, melted
  • Garnish
  • sour cream
  • avocado
  • lettuce
  • lime wedges
  • Pico de Gallo

Directions

    Sauce and Filling
  1. Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened and lightly browned, 5-7 minutes.
  2. Stir in the chili powder, garlic, coriander, cumin, sugar, and salt and cook, stirring constantly, until fragrant, about 30 seconds.
  3. Add the chicken and cook, stirring constantly, until coated with spices, about 30 seconds.
  4. Add the tomato sauce and water, bring to a simmer, and cook, stirring occasionally, until chicken is cooked through and flavors have melded, about 8 minutes.
  5. Strain the mixture through a fine-mesh strainer into a bowl and extract as much sauce as possible; set chili sauce aside.
  6. Transfer the chicken mixture to a bowl; place it in the refrigerator for 20 minutes to cool, then combine the mixture with 2 cups cheddar cheese, cilantro, and jalapeños in the bowl and set aside.
  7. Preheat oven to 350 degrees. Adjust the oven rack to the center of the oven.
  8. Tortillas/Making the Enchiladas
  9. Brush both sides of the tortillas with butter and place in a single layer on 2 baking sheets. Bake until tortillas are soft and pliable, about 2-4 minutes.
  10. Increase the oven temperature to 400 degrees.
  11. In a 9x13 baking dish, spread 3/4 cup of the reserved chili sauce evenly over the bottom.
  12. Spread 1/3 cup of chicken filling down the center of each tortilla.
  13. Roll each tortilla tightly and place the baking dish, seam side down.
  14. Pour the remaining chili sauce over the top of the enchiladas and spread into an even layer so that it coats the top os each tortilla.
  15. Sprinkle the remaining 3/4 cup cheddar cheese down the center of the enchiladas and cover tightly with aluminum foil.
  16. Bake the enchiladas on the center rack until heated through and the cheese is melted, 20-25 minutes.
  17. Uncover and serve immediately with garnishes.
http://www.abrightandbeautifullife.com/chicken-enchiladas-with-red-chili-sauce/

 

Chicken Enchiladas {with Red Chili Sauce}

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Szechuan Orange Chicken

Szechuan Orange Chicken

This Szechuan Orange Chicken recipe doesn’t need much of an introduction.  Just look at the picture.  It’s bursting with broccoli, carrots, and chicken all cooked to perfection in a slightly spicy orange sauce that is far better than anything I have ever eaten at a restaurant.  Served over rice, this meal is nutritious, gorgeous, and satisfyingly delicious.  Oh, and it’s quick and simple to make.  This recipe is definitely a keeper.

I got the recipe {here} and only modified it by adding more broccoli and using regular rice instead of instant.

Ingredients:

1 pound boneless chicken breast, sliced into thin strips
2 teaspoons orange zest
2 tablespoons plus 2 teaspoons cornstarch
2 tablespoons soy sauce, divided
1/2 cup orange juice
1/3 cup chicken broth
2 teaspoons honey
1 teaspoons sesame oil
1/4 teaspoon red pepper flakes {or more}
2 teaspoons canola oil
1 tablespoon finely minced fresh ginger
2 garlic cloves, minced
3 heads broccoli, cut into florets and stems peeled
3 carrots, thinly sliced
rice {white or brown}

Directions:

1. Cook rice according to package directions.
2. Combine chicken, orange zest, 1 tablespoon cornstarch, and 1 tablespoon soy sauce in a large bowl.  Toss to coat.
3. In a small bowl, combine orange juice, chicken broth, honey, sesame oil, pepper flakes, the remaining 2 teaspoons cornstarch, and remaining soy sauce.  Set aside.
4. Heat 1 tablespoon canola oil over medium-high heat in a large skillet.  Add chicken mixture and stir fry until lightly browned on all sides, about 5 minutes.  Transfer chicken to a plate and tent with foil to keep warm.
5. Return skillet to heat and add remaining 1 teaspoon canola oil.  Add ginger and garlic, and fry until fragrant, about 15 seconds.  Add broccoli and carrots, and cook until broccoli is bright green, about 3-5 minutes.  Pour in your reserved orange juice mixture and bring to a boil.  Cook until thickened, about 1 minute.  Add chicken and cook until heated through.
6. Serve over rice.

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