easy chicken dish

From my 3rd cookbook,&nbsp;100 Days of Real Food: On a Budget

Easy Chinese Chicken

soy sauce

water

lbs boneless, skinless chicken thighs

whole wheat flour

tbsp coconut oil

garlic

tsp fresh ginger (grated)

red pepper ((1/2 tsp if you prefer it mild))

tbsp rice vinegar

tbsp honey

In a shallow dish, combine the soy sauce and water. Add the chicken and marinate for at least 10 to 15 minutes at room temperature, or up to a few hours in the refrigerator.

Place the flour on a plate. Remove the chicken from the marinade and roll the pieces around in the flour until all sides are coated.

In a large skillet, melt the coconut oil over medium heat. Add the chicken and cook until golden brown all over and cooked through, 6 to 8 minutes. Move the chicken to a plate, leaving the flavorful bits in the pan.

To make the chicken:

In the same pan over medium heat, cook the garlic, ginger, and pepper flakes for 30 to 60 seconds.&nbsp;

Whisk in the vinegar, honey, soy sauce, and water and bring to a boil. Cook, scraping up the browned bits in the bottom of the pan, until the liquid begins to thicken, 2 to 3 minutes.&nbsp;Add the chicken, stir to coat it in the sauce, and serve warm.

To make the sauce:

These delicious Pan Fried Chicken Thighs are packed with flavour and are quick and easy to throw together for a stress free weeknight dish.&nbsp;

Pan Fried Chicken Thighs

lbs boneless skinless chicken thighs (about 8 thighs)

olive oil

paprika

basil

garlic powder

¾ tsp dried thyme

onion powder

¼ tsp ground cayenne

½ tsp ground black pepper

¼ tsp sea salt

Medium mixing bowl

Skillet

Digital meat thermometer

Equipment Needed

Heat a pan on medium high heat and add 1 tbsp oil. Mix 1 tbsp olive oil into the thighs, then toss them with the paprika, basil, garlic, thyme, onion, cayenne, pepper and salt.

Once the oil in the pan is hot, sear the chicken thighs until fully cooked. The internal temperature should read at least 165° at the thickest part of the largest thigh.

Serve hot or cool to top a salad.

Directions

This Green Goddess Chicken Salad recipe is from my new cookbook, Kitchen Matters, and is a delicious, more nutritious twist on a classic chicken salad.

Green Goddess Chicken Salad

chicken breasts (bone-in, skin on, about 12 ounces each)

onion (peeled (red is nice))

salt (kosher)

Greek yogurt (unsweetened, plain, whole milk)

parsley ((I like flat-leaf))

chives (fresh and chopped)

basil (fresh)

dill (fresh)

onions

lemon juice (freshly squeezed)

anchovy paste ((or 2 anchovy fillets))

sea salt

pepper

head romaine lettuce (leaves washed, dried, and left whole (or about 3 cups of chopped standard Romaine))

cucumber (chopped)

celery (sliced)

red onion (diced)

capers (drained)

Place the chicken in a saucepan with the onion, garlic, and salt and add water to cover.

Bring to a boil over high heat, reduce heat to low, cover and simmer until the chicken is just cooked through, about 25 minutes.

Allow chicken to cool in the poaching liquid, about 15 minutes.

Remove the skin and bones and shred the meat into large, bite-size pieces. Set aside in a large bowl.

Place all dressing ingredients except oil, salt, and pepper in a food processor. With the motor running, slowly pour in olive oil. Taste for salt and pepper and add accordingly.

Toss lettuce with enough dressing to coat lightly. Add remaining salad components and the chicken on top of lettuce and serve with extra dressing on the side.

This homemade baked stuffed chicken is a delicious and versatile dish that can be made with a variety of fillings!  It is hearty, savory, and incredibly flavorful.  This is such a great way to make chicken breast even more tender and tasty.  Great for the whole family!

Stuffed Chicken Breast

chicken breasts

salt

½ tsp black pepper

cheese (such as mozzarella

spinach leaves

tomatoes

garlic (minced)

herbs

First, preheat your oven to 400°F (200°C). Lightly grease a baking dish.

Lay each chicken breast flat on a cutting board. Use a sharp knife to make a horizontal slit along the side of each chicken breast, being careful not to cut all the way through. This will create a pocket for the stuffing.

Season the inside and outside of each chicken breast with salt and pepper.

Layer a slice of cheese, a handful of spinach leaves, and a spoonful of chopped sun-dried tomatoes inside each chicken breast pocket. You can adjust the amount of filling to your preference.

In a small bowl, mix together the minced garlic, olive oil, and dried Italian herbs.

Brush the garlic and herb mixture over the outside of each chicken breast, coating them evenly.

Use toothpicks or kitchen twine to secure the openings of the chicken breasts and hold the filling in place.

Place the stuffed chicken breasts in the greased baking dish. If desired, drizzle any remaining garlic and herb mixture over the top.

Bake the chicken in the preheated oven for about 25 to 30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (75°C).

Once cooked, remove the stuffed chicken breasts from the oven. Let them rest for a few minutes.

Carefully remove the toothpicks or kitchen twine before serving.

Finally, serve the stuffed chicken breasts with your choice of sides, such as roasted vegetables, salad, or mashed potatoes.

Top 4 easy chicken dish recipes from across the web

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Top Tags

Easy Chinese Chicken

Pan Fried Chicken Thighs

Green Goddess Chicken Salad

Stuffed Chicken Breast

Top 4 easy chicken dish recipes from across the web

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

Top Tags

Easy Chinese Chicken

Pan Fried Chicken Thighs

Green Goddess Chicken Salad

Stuffed Chicken Breast

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