Chicken Stir Fry Recipe - In Ten Minutes

Chicken Stir Fry is quick and easy to make and you can use whatever veggies you happen to have in the fridge or pantry.

It's probably best to use a wok or large frying pan to make this stir fry recipe, but you could get away with using a large pan if that's what you have.

This recipe will serve around 4 people and will take less than ten minutes to prepare.

Chicken Stir Fry Recipe - Ingredients

Oil for frying (I use olive oil)
1 Onion - peeled and sliced
2 or 3 Carrots - peeled and finely sliced
1 large chicken breast - cut into small pieces
1 Clove of Garlic - crushed
1 Capsicum - any colour - thinly sliced
1 fresh corn cob - kernels removed (or use frozen)
Heaped teaspoon ready crushed ginger (or use fresh)
2 or 3 tablespoons sweet chilli sauce (or use hot chilli if you prefer)
Quarter cup (approx 80 ml) soy sauce
Packet of ready to use noodles (or use dried) - enough for 4 people

Chicken Stir Fry Recipe - Method

Heat the oil in the wok/pan
Gently fry the onion and carrot for a minute or two
Add the chicken pieces and gently fry for a few more minutes
Add the garlic, capsicum and corn and stir for another minute or two, making sure the chicken is cooked all the way through
Add the ginger, sweet chilli sauce and soy sauce and stir through
Finally, add the noodles and stir until heated through (see Handy Hints below if using dried noodles)
Serve immediately

Serving Suggestions

I like to serve at the table using large Chinese style bowls and chop sticks
The wok/pan keeps the stir fry nice and hot and people can help themselves
Have extra soy sauce and sweet chilli at the table, so people can add extra if they wish

Handy Hints

As mentioned earlier, you can use a whole range of veggies
String beans, broccoli (stems and florets), peas, snow peas and broad beans are all good additions
If you are using dried noodles, you will need to put them in boiling water to separate them, then drain them before adding to the wok/pan
I like to put the ready to use noodles in boiling water too. Drain them just before adding to the wok/pan
This separates the noodles and makes them nice and hot when you add them to the chicken and veggies

So, there you have it, Chicken Stir Fry Recipe in Ten Minutes.

Thanks for dropping by and reading Chicken Stir Fry Recipe in Ten Minutes.

You will find more tasty food recipes that are quick and easy to prepare at my Dinner in Ten Minutes blog.

http://www.dinnerintenminutes.com

Jan Littlehales
http://www.dinnerintenminutes.com

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How To Make Rice With Chicken: Try This Delicious Colombian Recipe!

If you have ever heard anything about Colombia (it's NOT called Columbia!), aside from reports on the news that talk about drug dealing and guerrilla attacks, is that this country is home of beautiful landscapes and cities, jovial and friendly people, and also varied and delicious food. Here, I'd like to share with you a very common recipe from my country that you can share with your family, friends or even bring at potlucks. Surprise your guests by saying: "Hey look, I made a Colombian dish: rice with chicken!"

Ingredients:

- 2 chicken breasts (unfrozen)

- 2 mugs of white rice

- 1 mug of green peas

- 1 mug of chopped carrots

- 2 tomatoes

- 1 1/2 yellow or red onions (of the bulb kind)

- 2 spoonfuls of cooking oil

- Salt to taste

- Water

Utensils:

- 1 frying pan

- 2 saucepans

- 1 large plate

- 1 large spoon (preferably wooden)

- 1 fork

Optional: Rice cooker

Your very first step is to chop the carrots, tomatoes and one of the onions into little squares. The other half onion can just be sliced. Then you have to put the two chicken breasts in one of the saucepans and fill it with water until they are totally covered. Sprinkle a bit of salt and add the sliced half onion to the water. Proceed to cook the breasts with the stove on high for 45 minutes or so. The chicken will be ready once its flesh has turned white and tender (you can check it out using the fork).

Meanwhile, while the breasts are cooking, put two mugs of rice in the other saucepan, along with the green peas and chopped carrots. Add four mugs of water into the saucepan, a bit of salt to taste, and one spoonful of cooking oil. Now put the stove on high; once the water starts boiling, turn the stove to medium fire. After 40 minutes or so in total, the mix will be ready once most of the water has dried up, and the rice gets a soft texture. Turn the stove to very low heat to keep the rice warm and stir it a bit with the spoon. On a side note, if you can use a rice cooker instead of a regular saucepan, you just put the previously mentioned ingredients in the cooker, turn it on, and leave it to do its job. Using a rice cooker, your rice mix will be ready on 35 minutes approximately.

Once the breasts are ready, put them on the plate using your fork and let them cool down for 10 minutes. Once the breasts can be touched (no pun intended), shred them with your hands, putting the bones apart.

Now, you are going to make a stew (guiso) on your frying pan. Put the other spoonful of oil on the pan, add the chopped tomatoes and onions, the shredded breasts and a bit of salt. Put the stove on medium and let the stew cook, stirring with the spoon every now and then. Do this for 10 minutes or so. Once its ready, add the whole stew to the saucepan with the rice, and mix everything thoughtfully. Y listo! A saucepan full of delicious rice with chicken will be ready for you to serve to your guests. You can accompany it with fried potatoes or fried plantain slices, salad and ketchup.

As a variation, you can try cooking the chicken breasts first (with the salt and sliced onion) and using 4 mugs of the resulting chicken broth instead of water for cooking the rice mix. This will intensify the chicken flavor of the rice. Also, if you wish to make this recipe healthier, you can replace the white rice with brown rice, provided you use 6-7 mugs of water/broth instead of 4; also, it would be better to replace the commercial cooking oil with extra virgin olive oil or coconut oil.

Buen provecho!

Written by Santiago Madrigal

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Singapore Chilli Chicken Recipe

Deep-fried chicken served with spicy sauce is given a term as Singapore chilli chicken. It is a favorite dish in Singapore. Delicious in taste and looks really attractive while served.

Ingredients used for this recipe:

500 grams of chicken breast, 2 tablespoons oil, garlic, chopped 5-6 cloves Ginger, chopped 1 inch piece of tomato ketchup 2 tablespoons chili sauce 2 tablespoons salt to taste, cornstarch / 1 tbsp cornstarch, red pepper, 1 teaspoon, Egg 2, MSG 1 / 4 tl, scallion greens 2-3.

Preparation Method for Singapore Chilli chicken recipe:

Cut the chicken for one to one and a half inches pieces. Heat oil pan, add chopped garlic, ginger and fry for two minutes. Add ketchup, chili sauce and half of the mix. Add one cup water and mix.

If the mixture to a boil, reduce heat and simmer for 5-10 minutes. Meanwhile by taking pieces of chicken in a bowl. Add salt, remaining chili sauce, cornstarch, crushed red pepper in half and mix well. Add whole egg and mix well.

Heat enough oil in wok and fry the chicken pieces and make sure that they do not overcook.

Fry over high heat for 02:58 minutes in color. Drain on absorbent paper. Add the remaining salt and crushed red pepper sauce and mix well. Add MSG, and cornstarch mixed with water.

Cook while stirring, until the sauce thickens. Arrange on plate with fried chicken. Beat in eggs.

Remove sauce from heat and slowly add the beaten egg flow. Mix gently and pour over the fried chicken. Garnish with scallion greens and serve hot.

Tips used while preparing:

1. Preparation time: 15-20 minutes
2. Servings: 4 persons
3. Cooking time: 25-30 minutes

The Author "Tom Schavo" is an expert Cooking adviser who runs a site on Cooking tips:
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egg curry recipe

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Shoyu Chicken - The Best Shoyu Chicken Recipe

Shoyu chicken is a classic Japanese dish. Shoyu is quite salty and strong and if you use too much it can overpower the flavor of the dish and toughen whichever meat you are using so take care when using it.

The following recipe is easy to make and the bird is cooked in its skin to give the bird more flavor. Take it off before serving if you like. You can use skinless poultry pieces to make this dish but the skin adds flavor so it is best to use it. This dish might not require many ingredients but it is full-flavored and perfectly balanced in terms of taste. You can use mirin if you do not have sake. Mirin is an Asian cooking wine.

What is Shoyu?

This ingredient is a dark brown liquid made from fermented soya beans. The hard-to-digest starches, fats, and soy proteins are converted into simple fatty acids and sugars by means of either an old-fashioned fermentation process or a chemical process. Shoyu is made with wheat and soya beans, unlike tamari, which is made with soya beans only. This ingredient is used in many Japanese recipes and you can get it in the Asian food section of most grocery stores. Keep it for up to a year at room temperature.

Poultry and soy sauce dishes are very popular in various Asian cuisines and most of these cuisines have at least one such dish. Teriyaki marinades often use a lot of shoyu but this recipe uses chicken broth to add another flavor and to dilute it a bit. Boneless chicken is used to make this tasty Japanese recipe and it cooks faster than bone-in chicken.

What you will need:

2 boneless chicken breasts
2 boneless chicken thighs
1/2 cup brown sugar or honey
2 cups chicken broth
1/2 cup shoyu
1 sliver fresh ginger
1 tablespoon sake

How to make it:

Wash the poultry and pat it try. Cut the breasts in half. Add the sake, ginger, honey, shoyu, and broth to a deep skillet and bring the mixture to a simmer. Add the meat and cover the pan. Let it poach for ten minutes, then turn over the pieces and poach the mixture for five more minutes or until the meat is done.

Arrange the chicken on a serving platter and poach the liquid for a few more minutes until it reduces a bit. Take the skin off the bird and pour the liquid over the finished dish. Serve the it garnished with green onions and with some steamed white rice.

What to Do with the Leftover Skin

You can discard the skin if you want to, else you can make a really delicious snack by cutting it into little pieces and frying it in a hot skillet until golden brown. Drain the fried skin on a paper towel and serve it as a garnish or snack. This is a bit like pork rinds but less fatty. It will keep in an airtight container for a day but then it will start to go soggy.

There are so many things you can do with boneless chicken, whether you want to try the above shoyu chicken recipe, an easy baked chicken rice recipe or even something like a homemade chicken parmesan recipe to impress your family.

BonelessChickenRecipe.com - Chicken so delightfully moist, you can almost smell it through your monitor.

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An Easy To Make Mushroom Cashew Chicken Stir-Fry Recipe

Boneless chicken is some of the most versatile meat you will ever find today. You can do so many different things with it to prepare a nice hearty and healthy dish. Whether you want to prepare the main course, a side dish, pasta or easy chicken salad recipes this type of meat is delicious. You can add different types of ingredients such as herbs, spices, fruits and vegetables to chicken to prepare various flavors and aromas that just about anyone will love to eat.

Chicken Recipes provide Economical and Healthy Meal Planning Ideas

Whether you want to cook, fry, bake, broil, poach, roast or grill chicken recipes they will provide you with the most economical and health meal planning ideas. You can prepare dishes to feed a hungry crowd whether you are feeding your family or a roomful of party guests.

Chicken is the perfect choice of meat to serve. For instance, you can use this recipe to create a delightful combination that will please just about anyone. Here you can combine the various flavors of boneless chicken breasts, mushrooms, cashews, cabbage, and onions in a bed of Chinese fried noodles. Getting the kids to eat their vegetables is much easier when you prepare by stir-frying your meal. Any dinner or party guests are sure to be surprised and delighted with this delicious blend of flavors.

Recipe for Mushroom Cashew Chicken Stir-Fry

What You Need

1 pound boneless thin sliced chicken breasts
2 Tablespoons soy sauce
1 Tablespoon cornstarch
4 Tablespoons vegetable oil
½ teaspoon salt
1 medium chopped onion
½ pound trimmed sliced mushrooms
1 small shredded cabbage
1 teaspoon sugar
2 cups cashews
1 teaspoon cornstarch
¼ cup soy sauce
Chinese noodles 3 ounce

How to Make It

Using a large mixing bowl add the thin sliced chicken breasts, 2 tablespoons soy sauce and the 1 tablespoon cornstarch, stir to combine and then allow it to sit for about 15 minutes.

To your stir-fry wok or a large heavy skillet or saucepan over a high heat setting, you will add 2 tablespoons vegetable oil to heat. Add the chicken slices and then stir-fry until the meat is firm and white.

Add the onions and mushrooms and then continue to stir-fry until the vegetables are tender and soft. Remove meat and vegetables from the pan after cooking and allow oil to drain from them.

Add the remaining 2 tablespoons of vegetable oil to the wok to heat. Stir in the shredded cabbage and sugar. Continue stir-frying for about 3 to 4 minutes or until cabbage is tender yet crisp.

Return vegetable and cabbage mixture to the wok to heat. Add the cashews and then toss to combine the ingredients. Add the remaining teaspoon cornstarch and the soy sauce and stir into the mushroom cashew chicken stir-fry mixture.

Cover with lid and steam for 1 minute. Uncover and stir while forming a slightly thickened sauce. Sprinkle in the Chinese noodles and then serve.

We always include chicken in our meal planning lists whether we want to make some easy chicken salad recipes or even while making a delicious chicken cordon bleu. We have many different ideas to share with you on our website, so visit us today.

BonelessChickenRecipe.com - Chicken so delightfully moist, you can almost smell it through your monitor.

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Beer Can Chicken Recipe and Tips

If you're looking for a way to knock your friends' socks off at your next barbeque party then this beer can chicken recipe is just what you need. Sometimes called beer butt chicken, this dish doesn't just look amazing. It is without a doubt the most moist and flavorful chicken I've ever eaten. And you'll be shocked at how easy it is to prepare.

The ingredients:

1 whole chicken about 3 1/2 to 5 pounds

1 12 ounce can of beer

2 teaspoons olive oil

4 tablespoons of your favorite dry rub

Open the can of beer and pour out half. Use a can opener to punch a couple more holes in the top of the can. This will let the steam flow more freely into the bird and infuse it with flavor. Pour 1 tablespoon of dry rub into the can.

Next remove the giblets and clean the chicken inside and out under cold water, then pat dry with paper towels. Sprinkle a tablespoon of dry rub into the cavity. Drizzle the olive oil over the outside of the bird so that its completely coated. Then sprinkle the outside of the bird with the remaining rub and use your hands to rub it all over the skin.

Next you need to carefully lower the bird onto the beer can. Make sure the can is on a steady surface so it doesn't fall over. The bird should fit nicely onto the can and you can then position the legs so they form a kind of tripod with the beer can. You should also tuck the wings in snug to the body to prevent them from burning.

Unless you want to incinerate your chicken you need to use the indirect grilling method. You don't want open flames directly beneath the chicken or the beer could drip down and ignite, leaving you with a charred chicken. If you're grilling with charcoal you can just place a drip pan under the bird. If using gas leave the burner directly under the bird turned off.

Cover the grill and let it cook until the temperature of the thigh reaches 180 degrees (about 1 to 1 1/2 hours). Take it off the grill and let it sit for 10 minutes before removing the can and carving.

To really impress your friends, make sure they see it right after it comes off the grill and while its still on the can. This simple beer can chicken recipe will have the whole neighborhood thinking you're a supreme grillmaster!

For more delicious recipes and grilling tips visit http://how-to-barbeque.com

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The Best Tasting Baked Whole Chicken Recipe on the Net

Baked whole chicken is a great way to entertain when you are having friends over. Most people love chicken and this dish is so very easy to do. A lot of folks have had dried out chicken before and they do not like it so they will be very impressed with this dish when it comes out of the oven.

One of your concerns about this is that you want to make sure that your chicken is cooked all the way through. As humans we cannot eat our chicken rare - or even medium rare. when you take the chicken out of the oven, it the meat is pink, then it needs to be cooked more.

A well cooked roasted bird will have some juicy tender meat and this will be fully cooked and crisp. So here is how we come out with that.

We are going to pre-heat the oven to 400 degrees with the roasting pan (but not the rack) in it. While the oven is pre-heating we can take the neck, giblets and all of the trimmings from out of the inside of the bird. Unless you are planning on using them for something then you can just throw them away. Rinse the bird inside and out and pat dry.

Now take some butter and melt it down. Then right at the neck, insert your fingers and loosen the skin away from the bird. Put some of that melted butter between the skin and the meat of the chicken. Then season with salt and pepper between the skin and the meat...mmm..this is going to be some great tasting baked whole chicken!

Now generously season the inside of the bird (the cavities) and the outside with salt and pepper. And for this baked whole chicken recipe I will take about three medium lemons which have been washed and dried and cut them in two and insert them into the chicken.

Next, take about three or four big sprigs of rosemary and insert them into the bird. Now you can brush the outside of the bird with the rest of that melted butter. Place the bird onto the rack and then place the rack into the pre-heated pan in the oven.

Now for this baked whole chicken dish which I call Lemon rosemary chicken, you can turn down the oven to 375 degrees and cook this for about 1 and a half to two hours. I would set the timer for an hour and then when it goes off, what I do is to check to make sure that the chicken is not too brown. It will not be done, so do not let the brownness fool you.

Just because it is brown on the outside does not mean that it is fully cooked. And this is where a lot of 'newbies' get lost. They take it out of the oven, thinking that it is done and then serve it up to their family only to have half of it still red with blood. Nope, don't want to go there with baked whole chicken!

Here is what you do. If it is too brown, simply cover it loosely with aluminum foil (shiny side out) and keep cooking until the internal temperature is 165 to 170 degrees. You will need an internal thermometer for that. I use an instant read one which will tell you right away.

If you do not have one then you can simply wiggle the leg back and forth. If it moves very freely then most likely it is done. But I would still cut into the joint right there where the leg meets the body and if the juices run clear, clear, clear, not red, then it is done.

By all means you can now set it out on the counter and cover it loosely and let it rest for about fifteen minutes before you start to carve it us and serve it.

Now this is probably the easiest baked whole chicken dish which you will ever do and folks will love it. It will have that lemon rosemary flavor and be moist and juicy and people will think you slaved over that all day.

Lemon Rosemary Baked Whole Chicken

1 whole chicken, rinsed and dried

3 medium lemons, washed and dried and cut into halves

3-4 whole sprigs of rosemary

salt and pepper to taste

melted butter

If you like this recipe and advice please check out more recipes and advice free on my blog at: Baked Whole Chicken.

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Instant Mashed Potatoes Coated Baked Chicken Recipe

Today I'm going to show you how to make Chicken in a whole new way! Well, ok - I'm sure you've made shake and bake before, but this is even better - and you don't even have to buy a seasoning packet. Sometimes the best recipes are invented by accident because you have either limited time or limited ingredients. We watch a lot of shows on the Food Network, but sometimes I wish they'd have just one show that helps real people cook better with the ingredients they have. Yeah, I know - they had that doorknockers one a few years back where the guy shows up and makes dinner out of what's in the fridge, but he's still making semi-gourmet stuff. I want to know what I can make out of what I have when I get home from work at 5:30, and I'd like to be eating it by 6:15 if possible. I was making a quickie dinner tonight as I often do - and as luck would have it I saw a recipe on a box that was actually new, different - and that I'll try this week.

I like chicken, and we always seem to keep many 4 lb bags of boneless "chicken tenders" in the freezer for all kinds of purposes. This recipe is the perfect quick meal because all you have to do is put some frozen boneless skinless chicken in your microwave and defrost it about half way - and then pre-heat your oven to 375.

These are the ingredients you're going to need:

* 1 cup instant mashed potatoes

* boneless skinless chicken

* seasonings (salt, pepper, garlic and/or onion powder)

* butter or margarine

While you've gotten this stuff around your chicken should be thawing out in the microwave. When I say you want it about half way (or more) thawed out - I mean it should be pliable, but you should be thawing it out not cooking it. You shouldn't have the ends turning white and cooking - they'll get hard or rubbery in the oven. I freeze nearly all my meat and thaw out only what I need when I need it.

Get a 9 x 13 baking dish and grease it up with some oil - we like olive oil. You're going to take either a very large mixing bowl or a big ziploc baggie and put the instant mashed potatoes in it. Add your salt, pepper, and any other seasonings you want to taste in the bag or bowl. You're going to place one chicken breast piece in at a time and shake it up coating with the instant mashed potatoes mixture. Then place each in the greased baking dish. How many chicken pieces you use depends on how many people you're serving. If you are using the "chicken tenders" like us - then usually 2-3 pieces per person is fine. If you're using an entire "chicken breast" I would use one per person.

Once you get them all coated and in the pan - add a little pat or 1/2 tsp of butter or margarine on top of each one to melt in as they bake. Bake 35-40 minutes on 375, how long depends on how many pieces of chicken you use. You want to take the chicken out when nice and tender - not "crispy" (unless you like it that way).

Twist the recipe:

If you've read my other recipes than you know I love to "twist" or have multiple variations of the same thing. This is because you can't have everything on hand all the time. So - instead of instant mashed potatoes you could use saltines, or ritz crackers, or even club crackers. Also you could add some veggies like carrots or potatoes to the pan and bake an entire meal at once ready to serve! If I did this I would add a cup of either water or chicken broth to the bottom of the pan and cover with foil to steam the veggies nice and moistly as the chicken bakes.

John Pratt writes on his blog JTPratt's Blogging Mistakes, but his love of cooking keeps him writing for Free Online Recipes by Kieli! He also posts the funniest jokes at top jokes!

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Kentucky Fried Chicken's secret recipe For Fried Chicken

Kentucky Fried Chicken is a favorite cafeteria of ours. Unfortunately it isn't cheap, so we started looking to see if we could start cooking some of this food at home. "America's Most Wanted Recipes" is an ingenious book. It contains a wide variety of recipes from famous, American restaurants (Ones like Kentucky Fried Chicken, Olive Garden, Applebee's, The Cheesecake Factory, Carl's Jr., Coney Island, Hard Rock Café, Ihop, Denny's, The Cracker Barrel and The Boston Market.) This book is something every American wished they had. No more formula trial flumps. All of the recipes are cook-friendly to prepare. Trying to find a good formula online is like looking a needle in a haystack. The Kentucky Fried Chickens secret formula is great formula for dinner at home. It would be comfortable for you to be able to furnish an appealing dinner for the family at a small increment of what it would cost to go out and eat at a restaurant. The Kentucky Fried Chickens secret formula is below.

Ingredients:

Pan Fried Chicken

1 tbsp dry mustard
4 tbsp paprika
2 tsp garlic salt
1 tbsp celery salt
1 tbsp black pepper
1 tsp ground ginger
3 tbsp Msg (Accent)
1/2 tsp basil
1/2 tsp oregano
2 cups flour
1/2 tsp salt
1/2 tsp thyme
Eggs (1 for every 3 pieces of chicken)
Bread Crumbs

Directions:

Mix all ingredients together in a large bowl.
Roll chicken pieces in beaten eggs.
Roll them in quarterly bread crumbs.
Roll them in composition of spices.
Fry in Deep Fryer agreeing to Manufacturer's instructions for chicken.
Make one night a week family night and use a notable formula to make it a notable night.

Enjoy!

Kentucky Fried Chicken's secret recipe For Fried Chicken

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Kentucky Fried Chicken Batter recipe - The Secret's Only a Few Keystrokes Away!

I though it would be easy to find the Kentucky Fried Chicken batter method online, so I typed it into the search engine. Turns out, it wasn't that easy. Oh, I found lots of recipes, but I also found it hard to believe that any of them were authentic. Now, I'm pretty easy to fool. I'll look at a zirconia brilliant and not know it's a fake, but when I saw some of the ingredients in these recipes, I was convinced they weren't the real thing.

I was all the time a fan of Kfc, but I only decided to look for the method after years of trying to fry chicken and failing. Cooking was never my strong point, but in more up-to-date years I have become more outpatient and therefore, a good cook. My increased trust inspired me to conquer the art of frying chicken. You may think that I am being a bit dramatic, but then you've never had to eat my fried chicken. Believe me, my husband understands why I am was being so determined to find the best method possible.

Pan Fried Chicken

As it sometimes happens with computer searches, I had to surf awhile, and page nearby straight through recipes and web sites before I came upon the actual Kentucky Fried Chicken batter recipe, but it was well worth it in the end. I finally found it, along with many others, in a method book that contains hundreds of authentic recipes from some of the most beloved restaurants around. I gotta tell ya, I don't know how this book came about, but I sure wish that I found it years ago. Now when I say we're having fried chicken for dinner, my husband says, "great," instead of, " hey, let's order a pizza!"

Ingredients

* 4 chicken leg quarters * 3/4 cup flour * 1 tablespoon salt * 1 tablespoon pepper * 2 teaspoons msg * 1 1/2 teaspoons paprika

Directions

1. Preheat oven to 375 degrees Fahrenheit. 2. Cut chicken into 8 pieces(4 legs and 4 thighs. 3. In a zip lock bag mix all dry ingredients. 4. Wet chicken. 5. Put one or two pieces of chicken at a time into the bag and shake well. 6. Then put chicken pieces on an oiled pan. Use Canola or Peanut oil so your chicken will not stick. 7. Bake practically 40-50 minutes until chicken is done. Half way straight through baking spoon oil from pan on chicken to brown properly.

Kentucky Fried Chicken Batter recipe - The Secret's Only a Few Keystrokes Away!

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Chicken Bhuna Curry Recipe

You'll need a couple of hours to prepare the recipe and another 30 minutes to cook. It'll feed 4 people, and it's worth it!
Curry ingredients:
4 chicken breasts, 6 tbsp plain natural yoghurt, 2 garlic cloves, 1 tsp garam masala, 1 lemon, tsp turmeric, 1 tbsp paprika, 3 cardamoms, tbsp salt, 1 tbsp ground chilli, 1 tbsp cumin, vegetable oil, olive oil, fresh coriander.
Pilau rice ingredients:
2 cups basmati rice, 1 onion, 1 clove of garlic, cinnamon stick, 2 cardamom pods, 1 tbsp fennel seeds, vegetable oil.
Method: Preparing the Chicken
1. Prepare the spices - crush the garlic into a bowl with the garam masala, turmeric, paprika and cumin. Remove the husk from the cardamoms and add this, as well as the chilli, cumin and salt. Mix together before pouring over the yoghurt.
2. Cut the lemon in half and squeeze the juice into the mixture. Stir together well.
3. Cut the chicken into small chunks and put into the bowl. Use your hands to completely cover the chicken pieces in your marinade.
Method: The Pilau Rice
1. Put a saucepan over a medium heat and add a tablespoon of olive oil. Finely chop the onion and once sufficiently hot, add to the pan and fry.
2. Add the rice to the pan once it has been washed thoroughly with cold water. Add in the garlic (crushed), cinnamon, fennel seeds and cardamom. Pour cold water over the rice until it's totally covered and turn up the heat.
3. Once the water begins to boil allow it to do so for a further 5 minutes. After this time, put the lid on the saucepan, turn off the heat and allow it to settle for 20 minutes.
Method: The Curry
1. Pour a tablespoon of olive oil into a frying pan and place over a high heat. Once the pan is hot add the chicken and fry until you're happy the chicken has been cooked through.
2. Add a little garam masala and coriander to the pan with the chicken and fry for another 1/2 minute or so.
3. Put the rice around the edge of 4 plates and add the chicken in the middle - just the way my mum used to! Serve with a naan bread to mop up any leftovers.

For loads more chicken breast recipes click the link!

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Prawn Recipe from Thailand

Everyone loves shrimp! Shrimp contains high levels of calcium, protein, and iodine but are low in food energy. They are delicious and packed with nutrients that are good for one's health. Shrimp can be cooked in several different ways and taste delicious. Most popular is probably Pad Thai with Shrimp, but you also should try this mouth watering Thai shrimp recipe that is not only budget friendly but is easy to prepare as well.

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A salutary Quick dinner recipe For Busy Families - Orange Chicken

It seems that our days are getting busier, and it's often hard to get a salutary and quick supper formula on the table at a uncostly time. House dinners are an leading part of the day and worth planning ahead to make sure there is a salutary quick supper formula available. Seeing salutary recipes that are quick and easy can be a challenge, but with a dinky planning ahead cooking supper can be a snap.

Plan a weeks worth of menus in advance and shop using a list. This will save you money on impulse items, and you will have a quick menu planned for every night of the week. When planning, be sure to take into list any regular weekly activities such as dinky league or dance lessons. Sometimes a crock pot meal or a cook ahead entrée is best for these nights.

Pan Fried Chicken

Here is a salutary quick supper formula that is uncomplicated to prepare, then cooks quickly in only 15 minutes in the oven while you put in order a box of rice pilaf and green vegetable. This salutary quick supper formula will help solve tonight's supper urgency and provide you with a winning entrée fit for a firm meal. As a bonus, it can be halved or vast to fit the whole of servings needed and uses only one bowl and one baking dish, so cleanup is easy.

If you're a dark meat fan, you could also use chicken thighs and legs for this recipe, but you would need to adjust the cooking time accordingly.

Healthy Quick and Easy Orange Chicken supper 4 chicken breast halves, skinned and boned

2 tablespoons butter or margarine, melted

1/2 teaspoon paprika

1/4 cup finely chopped onion

1 teaspoon salt

1/4 teaspoon dried rosemary, crumbled

pinch black pepper

1 cup orange juice

grated rind of 1 orange

Preheat the oven to 350 degrees F. Arrange the chicken breasts in a 13x9x2" baking dishDrizzle the chicken with the melted butter and sprinkle with paprika.Combine the remaining ingredients and pour over the chicken. Bake uncovered for 15 minutes, until fork tender, basting occasionally with the pan juices. Serving Suggestion: Serve with a wild rice pilaf and green beans or a salad.

A salutary Quick dinner recipe For Busy Families - Orange Chicken

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Awesome Chicken Fried Steak recipe

I have always loved chicken fried steak. My house loves it, too. I hope you like it! It can be served as an appetizer, offered to guests from platters at a wedding, potluck, or extra party. You nothing else but want to put in order that formula for your house and/or friends. Go ahead!

Ingredients of chicken fried steak recipe:

Pan Fried Chicken

4 cube steak cutlets

1 egg

1/4 cup milk

1 or 1/2 (approx.) flour

1/3 cup (approx.) cooking oil

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon paprika

Instructions of chicken fried steak recipe:

In a small bowl, beat the egg and milk together. Set aside. In a microscopic cup, shake all the spices together. Sprinkle on both sides of the cutlets. Lay flour out on a large plate or cutting board. Drag the cutlets straight through the flour so that both sides are completely covered. Dip each cutlet into the egg/milk composition and then drag once more straight through the flour. Set cutlets aside. Add cooking oil to a large, heavy skillet-oil should be about 1/2 inch deep. Heat skillet to medium-high heat. When a drop of water sprinkled into skillet "pops", you're ready to cook. With tongs or a long fork, considered place each cutlet into the hot oil. Fry cutlets on both sides, turning once, until golden brown. Sell out heat to low, cover and cook 4 or 5 minutes until cutlets are done through. Drain cutlets on paper towels.

Here is a tip for some gravy:

Save 2 Tablespoons of the oil when you are finished. Add about 3 Tablespoons of flour and a 1/4 teaspoon of salt. Heat over medium heat and gradually add 1/2 cup of milk and 1/2 cup of water. Add dashes of pepper to taste.

Awesome Chicken Fried Steak recipe

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Brie Appetizer recipe - Fried Cheese Cubes

This Brie appetizer formula takes only a few minutes to put together and you could make it at the last slight for unexpected guests. They will be very surprised and pleased that you could come up with something so warm and yummy at such short notice. Although this formula calls for Brie cheese, you could successfully use it with any slice-able cheese that melts easily.

Croustillant de Brie

Pan Fried Chicken

1 egg 1 tablespoon water 2 tablespoons all purpose flour 1/2 cup dried fine bread crumbs 8 ounces Brie cheese vegetable oil for frying

In a small, shallow bowl, use a fork to beat the egg with the water until blended.

Place the flour on a plate.

Place the bread crumbs on a plate.

Slice the Brie into 24 or so equal sized cubes.

Dredge each of the pieces in the flour, then shake off the excess.

Next dip each piece of cheese in the egg, turning to coat all sides with the egg.

Finally, roll the pieces in the bread crumbs. You will probably need to use your finger tips to make sure each piece is well coated.

If you wish, you can now place the breaded cheese in the refrigerator for some hours to wait until you wish to serve. Otherwise, you can fry right away.

To fry, heat 1/8 inch of oil in a sturdy frying pan on medium high heat. When the oil is hot, add the cheese. It will swiftly brown. Turn gradually to brown on all sides. The whole process will take only one or two minutes. Be particular not to leave the cheese in the oil for too long or it will break through the breading and ooze.

Remove the cheese from the cooking oil and place on paper towel to absorb some of the oil.

Serve the fried cheese cubes immediately with toothpicks or forks.

Makes 24 appetizer bites.

You may wish to offer a dipping sauce with this Brie appetizer recipe. The salty mild taste of Brie goes very well with fruit flavors and you could try dipping it in jam thinned with a slight water - fig, apricot or raspberry would all be sensational. If you mix the jam with a slight vinegar instead of water, you will get a great tasting sweet and sour sauce.

Brie Appetizer recipe - Fried Cheese Cubes

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Filipino Recipes - Longsilog recipe (Breakfast) - Pinoy Food

Silogs, favorite term for sinangag (fried rice) and itlog (egg), are literally every Pinoy's favorite morning meal. Because of its popularity, you can even think it the national breakfast of the Philippines, if there is such a thing.

These early morning delights come in any combinations with tapsilog (with tapa), tocilog (with tocino) and longsilog (with longanisa or Filipino sausage) topping the list. There are still many variations of silogs like cornsilog (with corned beef), chiksilog (with chicken), chosilog (with adobo), dangsilog (with danggit or rabbitfish), bangsilog (with bangus or milkfish), hotsilog (with hotdog) and many more.

Pan Fried Chicken

But for this recipe, we are going to get ready a composition of longanisa or the renowned Pinoy sausage, sinangag or the savory garlic fried rice and eggs. Yummy! My mouth is already watering just thinking of it.

Ingredients:
5 links of longanisa sausage 3 eggs 4 cups of left over rice from the old night 1 cup of water for cooking longanisa ¼ tbsp ground black pepper 2 cloves of garlic oil for frying ½ tbsp salt ¼ tbsp Msg Cooking Procedure:
To cook the longanisa sausage, place the longanisa in a frying pan together with the water and place under medium heat until it comes to a boil. Allow the water to evaporate totally until oil starts to ooze from the sausage links. To cook evenly, enduringly roll the sausage links and fry for about 5 minutes. For the eggs, beat two eggs like the way you get ready an omelet. Add a pinch of salt to taste then cook in a frying pan. Take out from the pan then set aside. Get another egg and for the sunny side up. Cook using the same pan. Take out when done and set aside. For the garlic fried rice, break the rice up especially the big chunks and set aside. Put oil in a heated pan and cook the garlic until the color turns golden brown and the aroma is wafting in the air. Add the rice and stir for about 1 minute. Add the Msg, salt and pepper for added flavor. Cook for another 5 minutes stirring enduringly to forestall the rice from scorching. Arrange the fried rice, longanisa and eggs in a serving plate and serve while hot.

Filipino Recipes - Longsilog recipe (Breakfast) - Pinoy Food

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Instant Mashed Potatoes Coated Baked Chicken recipe

Today I'm going to show you how to make Chicken in a whole new way! Well, ok - I'm sure you've made shake and bake before, but this is even good - and you don't even have to buy a seasoning packet. Sometimes the best recipes are invented by emergency because you have whether dinky time or dinky ingredients. We watch a lot of shows on the Food Network, but sometimes I wish they'd have just one show that helps real people cook good with the ingredients they have. Yeah, I know - they had that doorknockers one a few years back where the guy shows up and makes dinner out of what's in the fridge, but he's still manufacture semi-gourmet stuff. I want to know what I can make out of what I have when I get home from work at 5:30, and I'd like to be eating it by 6:15 if possible. I was manufacture a quickie dinner tonight as I often do - and as luck would have it I saw a method on a box that was truly new, dissimilar - and that I'll try this week.

I like chicken, and we all the time seem to keep many 4 lb bags of boneless "chicken tenders" in the freezer for all kinds of purposes. This method is the perfect quick meal because all you have to do is put some freezing boneless skinless chicken in your microwave and defrost it about half way - and then pre-heat your oven to 375.

Pan Fried Chicken

These are the ingredients you're going to need:

* 1 cup instant mashed potatoes

* boneless skinless chicken

* seasonings (salt, pepper, garlic and/or onion powder)

* butter or margarine

While you've gotten this stuff colse to your chicken should be thawing out in the microwave. When I say you want it about half way (or more) thawed out - I mean it should be pliable, but you should be thawing it out not cooking it. You shouldn't have the ends turning white and cooking - they'll get hard or rubbery in the oven. I freeze nearly all my meat and thaw out only what I need when I need it.

Get a 9 x 13 baking dish and grease it up with some oil - we like olive oil. You're going to take whether a very large mixing bowl or a big ziploc baggie and put the instant mashed potatoes in it. Add your salt, pepper, and any other seasonings you want to taste in the bag or bowl. You're going to place one chicken breast piece in at a time and shake it up coating with the instant mashed potatoes mixture. Then place each in the greased baking dish. How many chicken pieces you use depends on how many people you're serving. If you are using the "chicken tenders" like us - then usually 2-3 pieces per person is fine. If you're using an whole "chicken breast" I would use one per person.

Once you get them all coated and in the pan - add a dinky pat or 1/2 tsp of butter or margarine on top of each one to melt in as they bake. Bake 35-40 minutes on 375, how long depends on how many pieces of chicken you use. You want to take the chicken out when nice and tender - not "crispy" (unless you like it that way).

Twist the recipe:

If you've read my other recipes than you know I love to "twist" or have multiple variations of the same thing. This is because you can't have all things on hand all the time. So - instead of instant mashed potatoes you could use saltines, or ritz crackers, or even club crackers. Also you could add some veggies like carrots or potatoes to the pan and bake an whole meal at once ready to serve! If I did this I would add a cup of whether water or chicken broth to the lowest of the pan and cover with foil to steam the veggies nice and moistly as the chicken bakes.

Instant Mashed Potatoes Coated Baked Chicken recipe

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Best Sesame Chicken recipe

Chicken marinated in a rice wine, soy sauce, ginger and garlic marinade, then fried and sprinkled with roasted sesame seeds. My house already tried and loved it. A appetizing Chinese chicken recipe.

Ingredients:

Pan Fried Chicken

1 pound boneless chicken
2 tablespoons sesame seeds
1 tablespoon sesame oil
2 tablespoons vegetable oil
4 ounces small mushrooms, quartered
1 large green bell pepper, seeded and cut into strips
4 scallions, chopped diagonally
boiled rice, to serve

Marinade:

2 teaspoons cornstarch
2 tablespoons Chinese rice wine or dry sherry
1 tablespoon lemon juice
1 tablespoon soy sauce
few drops of Tabasco sauce
1-inch piece fresh ginger, grated
1 garlic clove, crushed

1. Trim the meat and cut into thin strips about 1/2 x 2 inch.
2. Make the marinade: In a bowl, blend the cornstarch with the rice wine or dry sherry, then stir in the lemon juice, soy sauce, Tabasco sauce, ginger and garlic. Stir in the strips, cover and leave in a cool place for 3-4 hours.
3. Place the sesame seeds in a wok or large frying pan and dry-fry over moderate heat, shaking the pan, until the seeds are golden. Set aside.
4. Heat the sesame and vegetable oils in the wok or frying pan. Drain the meat, reserving the marinade, and stir- fry a few pieces at a time until browned. Remove with a slotted spoon.
5. Add the mushrooms and green pepper and stir-fry for 2-3 minutes. Add the scallions and 1 minuscule more.
6. Return the meat to the wok or frying pan, together with the reserved marinade, and stir over a moderate heat for a added 2 minutes, or until the ingredients are evenly coated with glaze. Sprinkle the sesame seeds on top and serve immediately with boiled rice.

Best Sesame Chicken recipe

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Chicken Bhuna And Pilau Curry recipe

'Bhuna' doesn't truly refer to a curry - the word describes the cooking process of spices, where they are fried over a medium heat to divulge their favours. Below is my chicken bhuna recipe that follows this recipe of cooking. The chicken breast meat is added to the spices and basically cooks in it's own juice.

You'll need a incorporate of hours to prepare the recipe and other 30 minutes to cook. It'll feed 4 people, and it's worth it!

Pan Fried Chicken

The ingredients for the curry:

4 chicken breasts 6 tbsp plain natural yoghurt 2 garlic cloves 1 tsp garam masala 1 lemon 1 tsp turmeric 1 tbsp paprika 3 cardamoms Salt 1 tbsp ground chilli 1 tbsp cumin Vegetable oil Olive oil Fresh coriander

Pilau rice ingredients:
2 cups basmati rice 1 onion 1 clove of garlic Cinnamon stick 2 cardamom pods 1 tbsp fennel seeds Vegetable oil

Method: preparation the Chicken

1. Pour the yoghurt into a bowl with the spices (garam masala, turmeric, paprika and cumin). Add the salt, chilli and cardamoms (husk removed), and crush in the garlic.

2. Mix the ingredients with a spoon, and then squeeze in the juice of half a lemon.

3. Cut the chicken into small chunks and put into the bowl. Use your hands to fully cover the chicken pieces in your marinade.

Method: The Pilau Rice

1. Put a saucepan over a medium heat and add a tablespoon of olive oil. Finely chop the onion and once sufficiently hot, add to the pan and fry.

2. Wash the rice with cold water and add to the pan with the onion. Crush in the garlic and add the cinnamon, fennel seeds and cardamom. Mix the rice and other ingredients well before pouring water fully over the rice. Turn up the heat.

3. When the water begins to boil you need to leave it boilding for 5 minutes. Then, put the lid on the pan and turn off the heat. Leave it to stand for 20 minutes.

Method: Put the Curry Together

1. Put a frying pan over a medium to high heat, and add a tablespoon of vegetable and olive oil. Add the chicken to the pan and fry until you are happy the chicken has been cooked thoroughly.

2. Add some garam masala and coriander to the pan and continue to fry for other 30 seconds.

3. Dish up the rice from the saucepan onto 4 warm plates, and then add the chicken. I recommend serving with a warm peshwari naan bread.

Chicken Bhuna And Pilau Curry recipe

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Italian Deep Fried Cheese recipe

They are called telefonos for cheese strings, like telephone wires!

Starter: Serves 6
Overall Timing: 1¼ hours plus chilling
Oven Setting: 325°F; Gas Mark 7
Equipment: Large saucepan, pastry brush, deep fryer
Freezing: Not recommended

Pan Fried Chicken

Ingredients:

1 large onion
2 oz./50 g butter
6 oz./175 g long grain rice
350 ml chicken stock
1 tablespoon/15 ml grated Parmesan
¼ teaspoon/1.25 ml freshly grated nutmeg
¼ teaspoon/1.25 ml salt
¼ teaspoon/1.25 ml freshly ground black pepper
2 oz./50 g lean ham
4 oz./125 g Mozzarella
3 eggs
3 oz./75 g fine fresh breadcrumbs

Method:

1. Peel and finely chop the onion. Heat the butter in the saucepan, add the onion and fry moderately till transparent.

2. Add the rice and stir over a low heat for 2 minutes. Stir in the stock (made with a cube if necessary), cover and bring to the boil. Simmer over a low heat for 15-20 minutes, shaking the pan frequently to preclude sticking, till the rice is tender and the liquid absorbed.

3. Take off from the heat, stir in the Parmesan, nutmeg and seasoning to taste. Leave to cool completely.

4. Meanwhile, chop the ham finely. Cut the Mozzarella into 12 sticks about 1½ inches (4 cm) long and ½ inch (12.5 mm) thick. Break 2 of the eggs on to plate and beat lightly with a fork. Spread breadcrumbs on an additional one plate.

5. Beat the remaining egg and the chopped ham into the cold rice. Put 2 tablespoons (2 x 15 ml) of rice aggregate in palm of one hand. Place a cheese stick on top and cover with more rice. Pat into a cylinder shape about 2½ inches (6.5 cm) long and 1 inch (2.5 cm) thick.

6. Brush beaten egg over the croquette, then coat with breadcrumbs, pressing them on lightly. Shape and coat remaining aggregate in the same way to make 12 croquettes. Chill for 1 hour.

7. Heat the oil in a deep fryer to 360°F (180°C). Fry the croquettes a few at time, for 5 to 6 minutes till golden.

8. Take off from the pan with a draining spoon. Drain on kitchen paper and keep hot while the rest are cooked. Embellishment with watercress and serve.

Italian Deep Fried Cheese recipe

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