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Title: Chicken Recipes
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Date Posted：04-24-2021 2:10 AMCopy HTML

 




Chicken Recipes

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Countrylover Share to: Facebook Twitter MSN linkedin google yahoo #1
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Re：Chicken Recipes

Date Posted：04-25-2021 2:44 AMCopy HTML


Orange chicken


INGREDIENTS

Chicken

  • 4 boneless skinless chicken breasts
  • 4 egg whites
  • 2 tablespoons cornstarch
  • 1 teaspoon salt

  • 1/2 teaspoon white pepper

Sauce

  • 1 cup orange juice
  • 1 orange zested
  • ¼ cup rice vinegar
  • 2 tablespoons soy sauce
  • ⅓ cup brown sugar
  • 1 teaspoon ground ginger
  • ½ teaspoon red pepper flakes
  • 1/4 cup water
  • 1 tablespoon cornstarch
  • Vegetable oil for frying

  • 1/4 cup sliced green onions optional

INSTRUCTIONS
  • Cut chicken breasts into bite sized pieces. In a medium-sized mixing bowl, whisk together egg whites, cornstarch, salt and white pepper. Submerge chicken breast pieces in mixture and set aside.
  • In a small saucepan, stir together orange juice, orange zest, rice vinegar, soy sauce, brown sugar, ginger, and red pepper flakes. Bring to a simmer.
  • In a small bowl, whisk together water and cornstarch. Pour slurry into sauce mixture and stir in until thickened. Remove from heat and set aside.
  • Meanwhile, pour 2 inches of vegetable oil into a large, heavy bottom pot. Heat to 350 degrees. Working in small batches, fry chicken pieces until cooked through and golden brown, about 3 to 4 minutes. Remove from oil and drain on a paper towel lined plate.
  • Toss fried chicken pieces together with sauce. Serve immediately and garnish with green onions for color.
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Re：Chicken Recipes

Date Posted：04-24-2021 8:59 PMCopy HTML

Quick & easy creamy herb chicken

INGREDIENTS

For The Chicken:

  • 4 chicken breasts (pounded 1/2-inch thin)
  • 2 teaspoons each of onion powder and garlic powder
  • 1 teaspoon fresh chopped parsley
  • 1/2 teaspoon each of dried thyme and dried rosemary*
  • salt and pepper , to season

For The Sauce:

  • 4 cloves garlic , minced (or 1 tablespoon minced garlic)
  • 1 teaspoon fresh chopped parsley
  • 1/2 teaspoon each of dried thyme and dried rosemary
  • 1 cup milk (or half and half)*
  • Salt and freshly ground black pepper , to taste
  • 1 teaspoon cornstarch mixed with 1 tablespoon water , until smooth

INSTRUCTIONS

  • Coat chicken breasts with the onion and garlic powders and herbs. Season generously with salt and pepper.
  • Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken breasts until opaque and no longer pink inside (about 5 minutes each side, depending on thickness). Transfer to a plate; set aside.
  • To the same pan or skillet, heat another 2 teaspoons of olive oil and sauté garlic, with parsley, thyme and rosemary, for about 1 minute, or until fragrant.
  • Stir in milk (or cream); season with salt and pepper, to taste.
  • Bring to a boil; add the cornstarch mixture to the center of the pan, quickly stirring, until sauce has thickened slightly.
  • Reduce heat and simmer gently for a further minute to allow the sauce to thicken more.
Return chicken to the skillet. Sprinkle with extra herbs if desired. Serve immediately.
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