Chicken Recipes
Chicken and Broccoli Stir-Fry.
Ingredients:
2 boneless, skinless chicken breasts, sliced
2 cups of broccoli florets
1 red bell pepper, sliced
1 onion, sliced
2 cloves of garlic, minced
2 tablespoons of soy sauce
1 tablespoon of oyster sauce
1 tablespoon of hoisin sauce
1 tablespoon of cornstarch
1/4 cup of water
2 tablespoons of vegetable oil
Salt and pepper to taste
Instructions:
In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, cornstarch, water, salt, and pepper. Set aside.
Heat the vegetable oil in a large skillet or wok over high heat.
Add the sliced chicken and stir-fry until cooked through. Remove from the skillet and set aside.
In the same skillet, add the minced garlic, sliced onion, red bell pepper, and broccoli florets. Stir-fry for a few minutes until the vegetables are crisp-tender.
Return the cooked chicken to the skillet and pour the sauce over the ingredients.
Cook for an additional 2-3 minutes, stirring constantly, until the sauce thickens and coats the chicken and vegetables.
Serve hot with steamed rice or noodles.
Chicken and Rice Soup.
Ingredients:
2 boneless, skinless chicken breasts
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
3 cloves of garlic, minced
6 cups of chicken broth
1 cup of cooked rice
1 teaspoon of dried thyme
1 bay leaf
Salt and pepper to taste
Fresh parsley for garnish
Instructions:
In a large pot, bring the chicken broth to a boil.
Add the chicken breasts, chopped onion, diced carrots, diced celery, minced garlic, dried thyme, bay leaf, salt, and pepper.
Reduce the heat to low and simmer for about 20-25 minutes or until the chicken is cooked through and tender.
Remove the chicken from the pot and shred it using two forks.
Return the shredded chicken to the pot.
Stir in the cooked rice and continue simmering for another 5 minutes to heat through.
Remove the bay leaf before serving.
Garnish with fresh parsley.
Chicken and Vegetable Stir-Fried Noodles.
Ingredients:
2 boneless, skinless chicken breasts, thinly sliced
8 ounces of rice noodles
2 tablespoons of soy sauce
1 tablespoon of oyster sauce
1 tablespoon of hoisin sauce
1 tablespoon of sesame oil
2 cloves of garlic, minced
1 carrot, julienned
1 bell pepper, sliced
1 cup of broccoli florets
2 green onions, sliced
Salt and pepper to taste
Vegetable oil for cooking
Instructions:
Cook the rice noodles according to the package instructions. Drain and set aside.
In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, sesame oil, minced garlic, salt, and pepper.
Heat some vegetable oil in a large skillet or wok over high heat.
Add the sliced chicken and stir-fry until cooked through. Remove from the skillet and set aside.
In the same skillet, add a bit more oil if needed, and stir-fry the julienned carrot, sliced bell pepper, and broccoli florets for a few minutes until crisp-tender.
Add the cooked rice noodles, cooked chicken, and sliced green onions to the skillet.
Pour the sauce over the ingredients and stir-fry for an additional 2-3 minutes to combine and heat through.
Adjust the seasoning if necessary.
Serve hot.
Chicken and Sweet Potato Curry.
Ingredients:
2 boneless, skinless chicken breasts cut into cubes
2 sweet potatoes, peeled and diced
1 onion, chopped
2 cloves of garlic, minced
1 tablespoon of curry powder
1 teaspoon of ground cumin
1/2 teaspoon of ground turmeric
1 can (400 ml) of coconut milk
1 cup of chicken broth
2 tablespoons of vegetable oil
Salt and pepper to taste
Fresh cilantro leaves for garnish
Instructions:
Heat the vegetable oil in a large skillet or pot over medium heat.
Add the chopped onion and minced garlic. Sauté until the onion is soft and translucent.
Add the curry powder, ground cumin, and ground turmeric to the skillet and cook for another minute to toast the spices.
Add the chicken cubes to the skillet and cook until browned on all sides.
Pour in the coconut milk and chicken broth. Stir well to combine.
Add the diced sweet potatoes to the skillet.
Reduce the heat to low, cover the skillet, and let the curry simmer for about 20-25 minutes, or until the chicken is cooked through and the sweet potatoes are tender.
Season with salt and pepper to taste.
Garnish with fresh cilantro leaves before serving.
Chicken and Mushroom Casserole.
Ingredients:
4 boneless, skinless chicken thighs
8 ounces of mushrooms, sliced
1 onion, chopped
2 cloves of garlic, minced
1 cup of chicken broth
1/2 cup of heavy cream
2 tablespoons of all-purpose flour
2 tablespoons of butter
1 tablespoon of olive oil
Salt and pepper to taste
Fresh parsley for garnish
Instructions:
Preheat the oven to 375°F (190°C).
Season the chicken thighs with salt and pepper.
Heat the olive oil and butter in a large skillet over medium-high heat.
Add the chicken thighs and cook until browned on both sides. Remove from the skillet and set aside.
In the same skillet, add the sliced mushrooms, chopped onion, and minced garlic. Sauté until the mushrooms are tender and the onions are translucent.
Sprinkle the flour over the mushroom mixture and stir to combine.
Gradually whisk in the chicken broth and bring to a simmer.
Stir in the heavy cream and season with salt and pepper.
Return the chicken thighs to the skillet and spoon the mushroom sauce over them.
Cover the skillet and transfer it to the preheated oven.
Bake for about 20-25 minutes or until the chicken is cooked through.
Garnish with fresh parsley before serving.
Chicken and Black Bean Enchiladas.
Ingredients:
2 boneless, skinless chicken breasts, cooked and shredded
1 can (15 ounces) of black beans, rinsed and drained
1 cup of corn kernels (fresh or frozen)
1/2 cup of diced bell pepper
1/2 cup of diced onion
2 cloves of garlic, minced
1 teaspoon of chili powder
1/2 teaspoon of ground cumin
Salt and pepper to taste
8 small flour tortillas
2 cups of shredded cheddar cheese
1 cup of enchilada sauce
Fresh cilantro for garnish
Sour cream for serving
Instructions:
Preheat the oven to 375°F (190°C).
In a large skillet, sauté the diced bell pepper, diced onion, and minced garlic until softened.
Add the shredded chicken, black beans, corn kernels, chili powder, ground cumin, salt, and pepper. Stir well to combine and cook for a few minutes until heated through.
Warm the flour tortillas.
Spoon the chicken and bean mixture onto each tortilla and roll them up. Place the rolled tortillas in a baking dish.
Pour the enchilada sauce over the tortillas and sprinkle the shredded cheddar cheese on top.
Cover the baking dish with foil and bake for 20 minutes.
Remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.
Garnish with fresh cilantro.
Serve with sour cream.
Chicken Parmesan Casserole.
Ingredients:
2 boneless, skinless chicken breasts, cooked and shredded
2 cups of cooked penne pasta
1 cup of marinara sauce
1 cup of shredded mozzarella cheese
1/2 cup of grated Parmesan cheese
1/2 cup of breadcrumbs
2 tablespoons of melted butter
Fresh basil leaves for garnish
Instructions:
Preheat the oven to 375°F (190°C).
In a baking dish, spread a thin layer of marinara sauce on the bottom.
Layer the cooked penne pasta on top of the sauce.
Spoon the shredded chicken evenly over the pasta.
Pour the remaining marinara sauce over the chicken.
Sprinkle the shredded mozzarella cheese and grated Parmesan cheese on top.
In a small bowl, combine the breadcrumbs and melted butter. Sprinkle the breadcrumb mixture over the cheese.
Cover the baking dish with foil and bake for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly and the breadcrumbs are golden brown.
Garnish with fresh basil leaves before serving.
Chicken and Quinoa Salad.
Ingredients:
2 boneless, skinless chicken breasts, cooked and sliced
2 cups of cooked quinoa
1 cucumber, diced
1 bell pepper, diced
1 cup of cherry tomatoes, halved
1/4 cup of sliced black olives
1/4 cup of crumbled feta cheese
2 tablespoons of fresh lemon juice
2 tablespoons of olive oil
1 tablespoon of chopped fresh dill
Salt and pepper to taste
Instructions:
In a large bowl, combine the cooked quinoa, diced cucumber, diced bell pepper, cherry tomatoes, sliced black olives, and crumbled feta cheese.
In a small bowl, whisk together the fresh lemon juice, olive oil, chopped fresh dill, salt, and pepper.
Pour the dressing over the quinoa mixture and toss to combine.
Add the sliced chicken to the salad and gently toss again.
Serve chilled.
Chicken and Pesto Pasta.
Ingredients:
2 boneless, skinless chicken breasts, cooked and sliced
8 ounces of pasta (such as penne or fusilli)
1/2 cup of basil pesto
1/2 cup of cherry tomatoes, halved
1/4 cup of grated Parmesan cheese
Fresh basil leaves for garnish
Salt and pepper to taste
Instructions:
Cook the pasta according to the package instructions until al dente. Drain and set aside.
In a large bowl, combine the cooked pasta, basil pesto, sliced chicken, and halved cherry tomatoes.
Toss to coat the pasta and chicken with the pesto.
Season with salt and pepper to taste.
Sprinkle with grated Parmesan cheese and garnish with fresh basil leaves before serving.
Chicken and Lentil Soup.
Ingredients:
2 boneless, skinless chicken breasts
1 cup of dried lentils
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
3 cloves of garlic, minced
6 cups of chicken broth
1 bay leaf
1 teaspoon of dried thyme
Salt and pepper to taste
Fresh parsley for garnish
Instructions:
In a large pot, combine the chicken breasts, dried lentils, chopped onion, diced carrots, diced celery, minced garlic, chicken broth, bay leaf, dried thyme, salt, and pepper.
Bring the pot to a boil, then reduce the heat to low and simmer for about 25-30 minutes, or until the lentils are tender and the chicken is cooked through.
Remove the chicken from the pot and shred it using two forks.
Return the shredded chicken to the pot.
Simmer for an additional 5 minutes to heat through.
Remove the bay leaf before serving.
Garnish with fresh parsley.
