boneless skinless chicken

Don't call the local takeaway – impress friends and family by cooking this fragrant and creamy Thai green chicken curry. It's easy and quick to make

Thai green chicken curry

new potatoes,cut into chunks

green beans,trimmed and halved

vegetable oil

garlic clove,chopped

tbsp

coconut milk

tsp Thai fish sauce

tsp caster sugar

boneless skinless chicken(breasts or thighs), cut into bite-size pieces

lime lime

basil leaves

boiled rice,to serve

Put 225g new potatoes, cut into chunks, in a <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">pan</a> of boiling water and cook for 5 minutes.

Add 100g trimmed and halved green beans and cook for a further 3 minutes, by which time both should be just tender but not too soft. <a href="https://www.bbcgoodfood.com/content/test-five-best-colanders">Drain</a> and put to one side.

In a <a href="https://www.bbcgoodfood.com/content/top-five-woks">wok</a> or large frying pan, heat 1 tbsp vegetable or sunflower oil until very hot, then drop in 1 chopped <a href="https://www.bbcgoodfood.com/content/top-five-garlic-gadgets">garlic</a> clove and cook until golden, this should take only a few seconds. Don’t let it go very dark or it will spoil the taste.

Spoon in 1 rounded tbsp Thai green curry paste and stir it around for a few seconds to begin to cook the spices and release all the flavours.

Next, pour in a 400ml can of coconut milk and let it come to a bubble.

Stir in 2 tsp Thai fish sauce and 1 tsp caster sugar, then 450g bite-size chicken pieces. Turn the heat down to a simmer and cook, covered, for about 8 minutes until the chicken is cooked.

Tip in the potatoes and beans and let them warm through in the hot coconut milk, then add 2 finely shredded kaffir lime leaves (or 3 wide strips lime zest).

Add a good handful basil leaves, but only leave them briefly on the heat or they will quickly lose their brightness.

Scatter with lime to garnish and serve immediately with boiled rice.

Creamy, melted cheese mixed with spinach piled high atop of boneless, skinless chicken. A simple and delicious weeknight dinner idea.

Cheesy Spinach Topped Chicken

Chicken Breast (boneless skinless, thin cut)

Spinach (frozen)

Italian Seasoning

Salt

Pepper

Cream Cheese (softened)

Mozzarella (shredded)

Mayonnaise

Following package instructions, place the frozen spinach in a dish and microwave until thawed. Drain the spinach and squeeze out as much excess liquid as possible. Place the spinach in a bowl and allow it to cool.

Mix together the cooled spinach with cream cheese, shredded cheese, and mayonnaise. Set the mixture aside until ready to use.

Heat a skillet over medium heat.

Place the chicken on a paper towel and pat dry—Season, the chicken with salt, pepper, and Italian seasoning.

Add the olive oil to the heated skillet and carefully add the chicken breasts. Cook until lightly brown and the chicken releases easily from the pan, about 2-3 minutes.

Once the chicken has been turned over, cook the chicken for about one more minute and top with the creamy spinach. Cover the pan and cook for 2-3 more minutes. The chicken is done when it reaches 165 degrees F.

Filipinos love our many noodle dishes. This Easy Pancit Miki Bihon recipe will give you a satisfying bite with each scoop of two different noodles.

Easy Pancit Miki Bihon

lbs boneless skinless chicken thighs

Tbs salt

water

onion

carrots (julienne cut)

garlic (minced)

snow peas (ends trimmed off)

cabbage

Bihon noodles

egg noodles

Tbs soy sauce

Tbs Patis

tsp black pepper

cooking oil (to coat bottom of pan)

shrimp (raw, shelled, tail off and deveined)

Boil

Remove

Remove chicken from broth and set broth aside and allow to cool.

Shred

Chicken

In a separate pot, bring water to a boil.

Separate

Separate fresh egg noodles to fully loosen.

Add egg noodles to the boiling water, stir to keep from burning and separated. *follow product instructions for cook time.

Rinse

Fresh Egg Boodles (Miki)

Wash/Soak

Wash and soak Bihon noodles in a large bowl for 10 minutes

Bihon Noodles

Coat bottom of a large pan with oil, set on Medium/ High heat, and saute onions.

Stir fry

Add shrimp and stir fry until cooked. Remove shrimp from pan and set aside.

Once broth is simmering add Bihon noodles and mix.

Before broth is absorbed add cabbage and mix.

Add Egg Noodles, Shrimp, Patis, salt and pepper. Mix well.

Turn off

Once broth is absorbed but ingredients are still wet, turn off heat and add snow peas. Mix well.

Rest

Allow peas to cook with the temperature of the ingredients before serving.

Combine in Large Pan

Enjoy the Best Keto Chicken Bacon Ranch Casserole Recipe done in just 30 minutes. This Cheesy Low carb Chicken Casserole filled up with Broccoli and the Perfect Ranch Dressing is one Delicious Keto Casserole you will be making over and over.

Keto Chicken Bacon Ranch Casserole Recipe

Chicken Breasts

Cup (100 grams) Bacon

Broccoli

Cups Ranch Dressing

Cups Grated Cheese

Ingredients needed for chicken casserole

First, preheat your oven to 180 Celsius or 350 Fahrenheit. Prepare all of your ingredients, such as pre-cooked chicken, broccoli, cheese and crumbled bacon cut into small pieces or bacon bits. Ranch dressing is made using our recipe as it contains the least carbohydrates you can have.

Into a casserole of your choice, add the broccoli as the base.

Onto the broccoli, spread chicken pieces.

Bacon

Ranch dressing

Add half of the ranch dressing and spread it all over the casserole.

Repeat

Depending on the depth of your casserole, you can repeat the steps again. 

Shredded cheese and bake

On top of the casserole, lay all of your shredded cheese and place it into the oven for 30 minutes.

https://mediavine-res.cloudinary.com/video/upload/ulq4cg8rolkqkblaj0a6.mp4

A prepare-ahead one pot that will please all ages and is easily made for a crowd, just reheat and add some garlic bread and a salad

Chilli chicken one-pot

onions

olive oil

chorizo ring,

red peppers

tomato

chicken stock cubes

½-1 tsp dried chilli flakes

oregano

boneless skinless chicken thighs

pack coriander chopped

avocado

lime juice

Heat oven to 180C/fan 160C/gas 4. Fry the onions in the oil for 5 mins until they become soft and start to colour. Add the chorizo and fry for a few mins more. Stir in the peppers, then pour in the tomatoes, followed by a can of water, the stock cubes, chilli and oregano.

Arrange the chicken thighs on top of the sauce, pushing them under the liquid. Bring to a simmer, cover, then cook in the oven for 40 mins. Add the beans, stir, then cook for 20 mins more. You can make this up to 2 days ahead and keep chilled.

To serve, reheat on the top of the stove or in the oven at 190C/fan 170C/gas 5 for 1 hr 10 mins until piping hot. Stir in most of the coriander, toss the rest with the avocado, lime and a little salt, then pile this on top. Serve with Garlic & oregano bread (below) and a bag of green salad tossed with olives, cherry tomatoes and finely sliced red onion.

Top 5 boneless skinless chicken recipes from across the web

The most viewed boneless skinless chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Thai green chicken curry

Cheesy Spinach Topped Chicken

Easy Pancit Miki Bihon

Keto Chicken Bacon Ranch Casserole ...

Chilli chicken one-pot

Top 5 boneless skinless chicken recipes from across the web

The most viewed boneless skinless chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Thai green chicken curry

Cheesy Spinach Topped Chicken

Easy Pancit Miki Bihon

Keto Chicken Bacon Ranch Casserole ...

Chilli chicken one-pot

The most viewed boneless skinless chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine