Teriyaki Chicken Toss with Pasta or Rice

This is one of our all time favourite recipes. It comes from Cooking For The Rushed, but I've doubled the amount of sauce the cookbook recommends. You can use substitutions (various veggies) with no problem. So tasty and so easy!

3 boneless, skinless chicken breasts
1/2 t. Mrs. Dash Original seasoning (or Table Blend or Extra Spicy)
1/2 - 1 t. crushed chilies
1 small onion
1 small zucchini
1/2 each of green and red peppers
10 mushrooms
(optional: you may substitute or add any veggie that is stir-fryable - broccoli, carrots, etc..)
spaghetti, spaghettini, or rice

sauce:
2 T. cornstarch
4 T. soya sauce
2/3 c. honey garlic sauce (I use Superstore no name brand)
1/2 c. chicken broth (Campbell's or I just use some chicken bouillon powder and mix it with water extra strong)

For cooked pasta - 1 c. chicken broth, 2 t. curry powder, 1 T. honey, 1/2 t. basil leaves

Heat oil in frying pan or wok at medium high. Cut chicken into bite size pieces and gradually add to pan as you cut. Season and stir until meat is no longer pink. Chop onion, zucchini, peppers (or whatever you have on hand to use) into bite size pieces and add to pan as you chop. Wash and slice mushrooms, and add; toss occasionally.
Place pasta in boiling water and cook according to directions (approx. 8 minutes). If you are using rice, start that earlier.

Add cornstarch to a small bowl. Gradually add soya while stirring so that the cornstarch is smooth, not lumpy. Mix in the honey garlic sauce and chicken broth. Add to pan of chicken and veggies. Stir and leave on low to simmer.

If using pasta, when it is done, rinse it under hot water in a colander. Let drain. Mix the remaining chicken broth, curry powder, honey, and basil. Stir together and return pasta to pot. Toss the pasta to coat in the spiced broth. Remove from heat. Yum!

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posted by netablogs @ 4:08 PM Comments: 0

Honey Garlic Chicken

1/2c Honey
1/8c water
1/8c Soya Sauce
1/2 lemon squeezed
3Tbsp Ketchup
2 garlic cloves (or however many you prefer)
1tsp ginger

bring all ingredients to a boil in a saucepan
let is simmer for 5 minutes

Marinade chicken for 1 hour in sauce prior to cooking.

Delicious

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posted by kt @ 8:45 AM Comments: 3

Indian Chicken Curry

This is a real, authentic curry recipe...spiciness depends on type of curry paste used. I usually double it for extra sauce. Freezes well. Serve with basmati rice and nan bread.

4 tbsp oil
4 whole cloves
6 cardamons
1 cinnamon stick (2 inches long)
3 whole star anise
8 curry leaves
1 large onion, finely chopped
1 fresh piece ginger (2 inches long), crushed
4 cloves garlic, crushed
4 tbsp curry paste
1 tsp tumeric
1 tsp five spice powder
3+ chicken breast, sliced
14 oz can of tomatoes (if using chopped, drain! You can use plain tomato sauce also.)
4 oz creamed coconut (for a thinner sauce, you can use coconut milk)
1/2 tsp honey
salt to taste
cilantro to sprinkle on top

1. Heat oil in frying pan and fry cloves, cardamoms, cinnamon, star anise, curry leaves until the cloves swell and the curry leaves are slightly burnt.

2. Add the onion, ginger and garlic and fry until the onion turns brown. Add the curry paste, turmeric and five spice powder and fry until the oil separates. It may seem to take forever but the oil WILL separate!

3. Add the chicken pieces and mix well. When all the pieces are evenly scaled, cover and cook until the meat is nearly done.

4. Add the chopped tomatoes and the creamed coconut. Simmer gently until the coconut dissoves. Mix well and add the honey and salt. Fold in the cilantro leaves, reheat and serve over rice with nan bread.

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posted by Amy A. @ 8:41 PM Comments: 5