Here’s the scoop. I have about 20 pounds of boneless, skinless chicken breast to go through. I usually make Chicken Caesar and Chicken w/mushroom soup and rice… but I want to try something different.
I’m open to suggestions. There are a few limitations though:
-My BBQ is not at home yet. However, we own most other “common” cooking appliances including a Foreman grill.
-We are running low on Veggies. However, if the recipe sounds really good and the ingredients are not too exotic, I’ll make a run to the grocery store on the way home from work.
-I don’t like Tomatoes.
-Something that can preferebly be done in sub one-hour would be nice, but if its really good I could live with a bit more prep time.
-The meal would be for 2 hungry adults. Leftovers would be nice but not a requirement. I was planning on cooking 4 breasts, but of course this qty can be changed.
-I have a craving for Sweet-Sour at this moment… but of course this can change pretty easily too…
Easy, and fast (depending on how tough/soft you want the chicken)
Any amount of boneless, skinless chicken breast/thighs
Mixture of 60% shoyu (soy sauce)/ 40% water, enough to cover chicken
Chopped up ginger (one root thingy is enough, no need to mince)
Minced garlic
3/4 to 1 cup sugar
Throw ALL ingredients in a large pot, bring to quick boil then turn heat to low, cover and simmer for an hour.
YUMMY shoyu (teriyaki) chicken. Fast and easy. Make sure you don’t over do the shoyu, it will be too salty otherwise. You may even want to make the mix 50/50.
marinate chix in 1 cup plain yogurt and 1/4 cup dijon mustard, salt and pepper.
bake at 400 til done.
place all the good juice and yogurt clumps in blender and whiz up.
pour over chix, serve with rice.
wicked good. works even better with bone-in legs and thighs.
Buncha thin egg noodles, cooked al dente (I usually use half of a 1lb. bag)
2-4 chicken breasts, cut into bite-sized pieces
1-2 bunches green onion, sliced into 1-inch pieces
4 garlic cloves
Fresh ginger root, enough to make 4 tablespoons grated
Soy sauce
1 lemon
Red pepper flakes
About 3 T vegetable/peanut/olive oil
Boil the egg noodles, drain, set aside.
Heat 2 T of oil in a wok or other large pan.
Stir-fry the chicken pieces until slightly golden brown, about 5 minutes
Push all the chicken to one side of the pan.
Add the remaining oil, then toss in the onions, garlic, ginger and pepper flakes. Stir-fry until onions are tender.
Throw in the egg noodles and stir everything together
By hand, squeeze the juice of the lemon over the noodles.
Throw in some soy sauce, enough to give everything a golden tone.
Chicken Tacos. This works with any meat, actually.
If you like spicy, smokey things, take one can of Chipotle peppers in Adobo sauce and grind 'em up in the food processor or blender. If you’re not into spicy, just use your favorite salsa and do the same thing - grind 'er up. You can throw some spices like cumin or jalepenos or anything in there as well.
Pound the chicken breasts until they’re pretty flat. Coat them in the mixture you just pulverized. Throw 'em in a ziploc, put 'em in the fridge for 1/2 hour or so.
Meanwhile, chop up some taco fixins. Lettuce, tomato (or no tomato, as you might want…), onions, cheese, sour cream, jalepenos, etc.
When you’re ready to eat, remove the chicken from the bag and cook in a non-stick pan until done. This is really good when done on the BBQ, but if you don’t have one, no big deal. I do it stovetop quite a bit.
Take as many corn tortillas as you think you’ll eat, and wrap them in a clean dishcloth. If you have a covered casserole it’ll fit in, put it in there. Throw the whole thing in the microwave for 2-4 minutes at about 50% power, and you’ll have nice, warm, soft tortillas.
Slice-of-tomato=ick!
Chunks-o-tomato-in-sauce=Maybe…but I’d rather not.
FWIW - I want to try your Teryaki recipe. I would normally jump at it but believe it or not, we had some 2 days ago. A 50-50 ratio of S.Sauce sounds pretty steep though (like you mentioned, salt and all) are you sure about that? Our std recipe is only about 5 table spoons of Soya per cup or two of water.
Keep them coming folks! I’ll be sure to post the results of the dinner tommorow! I probably won’t decide for another 3 hours so I’ve got some time to read everyones.
Put any amount of chicken on to boil. After 20 min. put on rice to boil in a separate pot. When rice is done, shred chicken into a bowl. Make white gravy from a box (Pioneer makes some). Throw in chicken and stir. Serve over rice (also good over potatoes).
I just throw it in to cover it (the chix) and estimate, so your estimate may be more correct; do it to your taste, though.
Chicken Parmesan
4 boneless, skinless breast halves
1 egg, slightly beaten
3/4 cup Italian seasoned bread crumbs
1 jar spaghetti sauce (your favorite brand)
1 cup shredded mozzarella cheese
Preheat oven to 400ºF. Dip chicken in egg, then bread crumbs, coating well. In a 13x9-inch glass baking dish, arrange chicken. Bake uncovered for 20 minutes.
Pour sauce over chicken, then top with the cheese. Bake an additional 10 minutes or until chicken meat is no longer pink. Serve with your pasta of choice.
Here’s my standard recipe for chicken (it’s a haole version of Japanese yakitori) and it’s similar to Lola Baby’s shoyu chicken:
Take 1 frozen, skinless chicken breast and cover it with a layer of low sodium soy sauce. Add plenty of ground ginger and pepper. Microwave it until it’s done. This will make your kitchen redolent of or stinking with soy sauce, so, if you or someone in your household is in the latter category, put a layer of waxed paper and another plate on top of it. Also, make sure you use low sodium soy sauce – it cooks off, so regular will make the chicken too salty. Also, if you have fresh garlic sitting around, cut off a couple of slices and put the chicken on top of them.
I make a by-the-seat-of-my-pants chicken dish that turns out like a mustard-y sweet and sour taste.
Saute chicken with some lemon juice and a little butter; once it’s
about half done, add some honey mustard salad dressing, or Dijon and honey to taste. If it tastes too bitter, throw in a tiny bit of orange juice. I use fresh basil from the back yard, and add some Mrs Dash, lemon pepper, whatever. Play with all these ingredients until you get the taste you want. Then simmer, and the sauce will make a type of glaze.
Very good over white rice.
Turned out well. I think I will try it again sometime, but nextime I will grate cheese over top of the breasts as well. Very filling meal.
The MIL is coming this week, so I’ll attempt at least one more of these dishes within the next couple of days. I am eyeing lolababy’s Parmesan. It is really hard to choose though… every single one looks great.
Tell you what… I’ll supply the chicken, you supply the airfare and we’ll have it at your place.
I’m a little late but this is the easiest chicken recipe ever.
Cut up chicken in bite size pieces, put in baking dish. Melt one stick of butter. Pour butter in baking dish apply lemon-pepper liberally to chicken, first one side and then the other. Put in oven for about 20 minutes. Make one cup rice while chicken is cooking. When chicken is done pour butter from baking dish over the rice, combine and serve. Easy and delicious.
Put your chicken breasts in milk to soak (at least 15 minutes). (The recipe calls for 2 cups of milk - which is more than I’m willing to sacrifice. I put my chicken in a pie pan and fill with milk. If the chicken isn’t completely covered, I usually flip it once or twice during the soaking process.)
Crush your favorite kind of croutons till you have 1 cup worth. Mix that with 2/3rds cup of grated Parmesan cheese (uh, not the kind in the green canister however). Add 2 tbls. of parsley flakes. Add pepper to taste.
Dip the chicken in the crouton mixture and lay on a greased baking sheet. Bake at 375 for 45 minutes to an hour. You can also microwave this - 20 to 25 minutes on high - but I’ve never tried it that way.
(FYI: I got this out of my Honest to Goodness cookbook which is put out by the Junior League of Springfield, Illinois. It’s an excellent cookbook - I highly recommend it.)
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