Category Archives: Chicken

I had to do a bit of improv with this recipe because I forgot to buy carrots, and the fresh snow peas didn’t look so fresh at the grocery store. I decided instead to use a bag of “California style blend” frozen vegetables, which has broccoli, cauliflower, and carrots. Carrot problem solved!

This recipe requires three burners on your stove, which I find a little hard to manage all at once. To make it a little less overwhelming, I made the sauce while cooking the pasta, then tossed the cooked pasta with the sauce to prevent the noodles from sticking together. After that I sauteed the chicken, shrimp, and vegetables. I used two chicken breasts and about a half-pound of shrimp.

Getting my ingredients ready

Peanutty noodles
Source: Cooking Light, January 2006
Serves: 10

Ingredients
2 carrots, peeled
1 tsp sesame oil
2 tsp fresh ginger, peeled and grated
3 garlic cloves, minced
1 cup chicken broth
1/2 cup peanut butter
1/4 cup low sodium soy sauce
3 Tbsp rice vinegar
1 tsp chili garlic sauce
Cooking spray
2 tsp canola oil
1 bell pepper, cut into strips
1 pound snow peas, trimmed
1 pound linguine, cooked according to package directions
Chicken breast, cut into strips
Shrimp
1/2 cup chopped fresh cilantro

Directions
1. Shave the carrots lengthwise into thin strips and set aside.
2. Heat 1 tsp sesame oil in a small saucepan over medium heat. Add the ginger and minced garlic; saute about 1 minute. Add chicken broth, peanut butter, soy sauce, rice vinegar, and chili garlic sauce. Remove from heat and keep warm.
3. Heat 2 tsp canola oil in a large skillet coated with cooking spray. Add chicken, shrimp, bell peppers, and snow peas. Saute until cooked.
4. Combine carrots, peanut butter sauce, veggies, and pasta. Toss well. Sprinkle with cilantro and enjoy!

Pot o’ peanutty noodles

Bowl o’ peanutty noodles

I think this recipe is the first meal a friend of mine (my roommate at the time) cooked for a new beau. The relationship didn’t last, but the recipe has withstood the test of time.

Getting my ingredients ready

I have master plans to make another recipe with chicken and peppers (stay tuned), so I used half of a red pepper and half of a yellow pepper for this one. I also used three chicken breasts, cut in half because they were so big. The cooking time for the chicken will depend on how thick the chicken is; mine were pretty thin so they took a little less time. I also like this recipe because it is practically required to drink wine while you cook, since there’s wine in the recipe…but only 1/2 cup, so we wouldn’t want good wine to go to waste.

Classy chicken
Source: allrecipes.com (2002)
Serves: 4

Ingredients
1/2 cup all-purpose flour
4 boneless chicken breasts
Salt and pepper to taste
1 Tbsp olive oil
1 Tbsp butter
1/2 cup dry white wine
1/2 cup chicken broth
1 Tbsp Dijon mustard
1 bell pepper, cut into slices
5 sun-dried tomatoes, chopped
1 clove garlic, minced
1 tsp dill weed
1/3 cup sour cream or plain Greek yogurt

Directions
1. Place the flour into a shallow dish. Season chicken with salt and pepper, and then coat in flour. Shake off excess. Heat the olive oil and butter in a large skillet over medium-high heat. Brown the chicken breasts on each side, about 3 minutes per side.
2. Pour the chicken broth and white wine into the skillet, and scrape any browned bits from the bottom of the pan. Stir in the mustard. Cover and cook for a few minutes until chicken is ‘spring’ but not cooked through. Add the peppers and sun-dried tomatoes, then season with garlic and dill week. Cover, and cook until vegetables are tender and the chicken is cooked through, about 5-10 minutes.
3. Remove the chicken to a platter, and remove the pan from heat. Stir sour cream into the pan liquid. If most of the liquid has evaporated, stir in a bit more broth or wine. Season with salt to taste, and serve chicken with sauce and vegetables from the pan.
4. Serve with pasta or rice and enjoy!
 

Classy in a pan

Classy with pasta