Chang’s Spicy Chicken Copy Cat

Chang’s Spicy Chicken Copy Cat
Servings:4
Prep Time:<10 minutes
Cook time:20 minutes

(Adapted from Epicurious)

Sauce:

2 teaspoons vegetable oil
3-4 cloves minced garlic
3 chopped green onions
1 cup pineapple juice
2 tablespoons chili paste (I use La Thai)
2 tablespoons white distilled vinegar
4 teaspoons granulated sugar
1 teaspoon soy sauce
2 tablespoons water
½  teaspoon cornstarch
(Optional) 1 teaspoon or so of red pepper flakes

Chicken:

1 pound boneless skinless raw chicken breast, cut into 1-inch pieces
1 cup vegetable oil
1/3 cup cornstarch
1 gallon Ziploc bag

2 cups long grain jasmine rice

Directions:

Put rice in rice cooker / on stove 2 cups rice to 3 cups water.

Heat 1 cup vegetable oil in pan on medium to high heat. Take plate and put 2 papertowels on it. Cut chicken into bite sized pieces and put in Ziploc bag with 1/3 cup cornstarch. Shake to lightly coat chicken. Add chicken to hot oil. The oil is hot enough when a drop of water sizzles loudly in the oil. Fry until golden brown and cooked through on each side. May take 2-3 batches. When fried put on papertowel on plate to collect extra oil.

While chicken is frying make sauce. Add vegetable oil, sauté the garlic and green onion for a few seconds then add pineapple juice, chili sauce, vinegar, sugar and soy sauce plus red pepper flakes. Dissolve cornstarch in 2 tablespoons water and put it in sauce. Heat and stir frequently until thick.

 

 

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Creamy Spinach and Mushroom Alfredo

Creamy Spinach and Mushroom Alfredo
Servings:4-6
Prep Time:5 minutes
Cook time:20 minutes

(Adapted from The Recipe Critic)

Ingredients:

1 pound boneless skinless raw chicken breast, cut into 1-inch pieces
2 tablespoons olive oil
1 teaspoon salt, pepper, garlic powder, Tony Chachere’s seasoning
8 ounces sliced washed mushrooms
¼ cup butter
1 tablespoon flour
2 garlic cloves, minced
1/2 cup chicken broth
1 cup heavy cream or half and half
½ cup grated parmesan cheese
1 cup fresh spinach, chopped
1 pound pasta (I use penne)

Directions:

Put a large pot of water with a sprinkle of salt to boil, then add pasta. Stir periodically.

 

While pasta is boiling heat large skillet on medium high heat and add olive oil. Cut the chicken piece and season with salt, pepper, garlic powder, tony’s and cook about 5 minutes or until browned/seared. Remove chicken and set aside. Add the sliced mushrooms and garlic cook for a few minutes until tender. Remove and set aside. Add the butter and melt to the same pan. Whisk in the flour until it thickens. Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt. Add the spinach and let simmer until it starts to thicken and spinach wilts. Add the chicken, garlic, and mushrooms back to the sauce. Drain pasta, rinse with cool water, and drizzle a little olive oil over noodles and mix to keep them from sticking. Cover pasta in sauce.

Balsamic Chicken and Mushrooms

bals chick

Balsamic Chicken and Mushrooms
Servings:4-6
Prep Time:<5 minutes
Cook time:25 minutes

(Adapted from Cookies and Cups)

Ingredients:

2-3 boneless skinless raw chicken breasts
2 tablespoons olive oil
8 garlic cloves, minced
3/4 cup chicken broth
1 teaspoon salt, pepper
1 pound mushrooms, sliced and washed
1/3 cup balsamic vinegar
1 bay leaf
1 teaspoon dried thyme
4 tablespoons butter
2 cups long grain Jasmine rice, cooked

Directions:

Put rice on stove or rice cooker, 2 cups rice to 3 cups water. My rice cooker takes 25 minutes.

 

Season the raw chicken liberally with salt and pepper on both sides. Heat 2 tablespoons of olive oil in a large 10-inch skillet over medium high heat. When skillet and oil are hot, place the chicken in the skillet. Cook the chicken on one side for 5 minutes until browned, flip the chicken and cook for 3-5 more minutes. Add the garlic and the mushrooms into the pan and stir to combine. Work the mushrooms under the chicken, so the chicken is sitting on top of the mushrooms. Cook this for 5 minutes until the mushrooms begin to soften. Add in the vinegar, broth, Bay leaf and thyme. Cover and cook for 10 minutes. Then uncover the skillet and cook for an additional 5-7 minutes to thicken the sauce slightly. Lastly add in the butter and cook for 2 more minutes and let sit uncovered until rice is ready.

 

 

Thai Basil Chicken

Thai Basil Chick

Thai Basil Chicken
Servings:4-6
Prep Time:15 minutes
Cook time:10 minutes

(Adapted from Skinny Taste)

Ingredients:

1 pound boneless skinless raw chicken breast, cut into longer, thin pieces
3 tablespoon oyster sauce
3 tablespoon low sodium soy sauce
5 cloves garlic minced
1 serrano chile, sliced thick
2 tablespoons olive or canola oil
2-3 cups basil leaves
(Optional) 1 onion, diced into bigger pieces
(Optional) 1 green bell pepper, diced into bigger pieces, no seeds
(Optional) 1 tablespoon red pepper flakes for more heat
2 cups long grain Jasmine rice, cooked

Directions:

Cut the chicken in to longer, thin strips, and marinate in oyster sauce and soy sauce  at least 10 minutes. Heat a large nonstick skillet or wok over medium-high heat, when hot add the oil, garlic and chili and cook until fragrant, about 30 seconds. Increase the heat to high and sear chicken on both sides. Cook through if not adding onion and bell pepper. Otherwise just sear chicken on both sides until golden and add onion and bell pepper. Let onion/bell pepper get soft. Add the basil and cook until wilted, about 1 minute.

Serve over rice.

Chicken Teriyaki

Easy Chicken Teryaki
Servings:4-6 servings
Cook time:30 minutes

Ingredients:

1 pound / about 2 boneless skinless raw chicken breast, cut into 1-inch pieces
1 cup Kikkoman Teriyaki Marinade and Sauce (or Garlic version)
1-2 tablespoons olive oil
3 garlic cloves, minced
1 chopped yellow onion
1 Stalk Broccoli cut small
8 oz mushrooms washed and cut
Salt, pepper, Tony Chachere’s seasoning as desired
1 tablespoon red pepper flakes
4-6 Servings jasmine long grain rice, cooked (2 cups rice, 3 cups water)

*If thicker sauce desired, add ½ teaspoon cornstarch with 2 tablespoons water and add to sauce before adding to pan*

Directions:

Put rice to cook on stove or rice cooker before prepping and cooking. My rice cooker takes 30 minutes and this gives me ample time to prep, cook, and clean up.

Put pan on stove on medium to high heat. Chop chicken, garlic, onion, and veggies. Season chicken with salt, pepper, and tony’s seasoning. Put 1-2 tablespoons olive oil in hot pan, just enough to cover the bottom of the pan. You’ll know the pan is hot enough if a drop of water makes the oil sizzle! Put the chicken in the pan, cook about 5 minutes flipping until outside of chicken is seared/golden. Add onion and garlic to pan, stir. Once onions are getting soft, add Kikkoman sauce and red pepper flakes. Then add broccoli and mushrooms. Stir frequently to evenly distribute sauce. Cover pan for about 5 minutes to soften veggies, continue to stir occasionally. Uncover and serve over rice.

 

Red Beans and Rice

Red Beans and Rice

Recipe originally by Raised on a Roux and tweaked on here

Pickled Pork Camellia Beans

One thing to keep in mind when cooking dried red beans–they’re really hard!  So they need to soak (this will also reduce the cooking time by about a third).  If you skip this step, you may end up with a mess of mealy beans and starchy broth.  Simply stick them in a bowl of cold water and let them sit overnight.  Pour the beans and the “bean liquor” into the pot with the rest of the ingredients to take advantage of that intense red bean flavor that leaches out while they’re soaking.  *You can also skip the soaking set by making these in the crock pot*

Also sausage can replace the pickled meat if desired.

Red Beans and Rice

Servings: 8-10
Prep time: overnight / 10 minutes
Cook time: 2 hours

Ingredients

3 bay leaves
2 teaspoons salt
1 teaspoon dried thyme leaves
1 teaspoon dried oregano leaves
1 tablespoon garlic powder
2 tablespoon Tony Chachere’s
Optional : 1 teaspoon liquid smoke (makes it taste like popeyes red beans)
1 pound dried red kidney beans (preferably Camellia brand)
2 tablespoons oil (olive oil, canola, bacon fat etc)
2 medium onions, chopped
1 large green bell pepper, chopped
3 garlic cloves, minced
optional : 2 stalks celery, chopped
1 pound pickle meat (pickled pork) or 1 pound andouille sausage, sliced thin
8 cups water
5 cups cooked rice

Instructions

Traditional: Rinse beans thoroughly to remove excess dirt; pick over for stones.  Place beans in a large bowl; cover with cold water and soak overnight.  In a large saucepan or Dutch oven, place oil. If using sausage add sausage; sauté  until brown on both sides.  Add onions, bell pepper, celery and garlic; sauté until tender.  Add seasoning mix; stir.  Add soaked beans and liquid (“bean liquor”), pickle meat and water.  Cover and bring to a boil over high heat.  Reduce heat to simmer.  Cook 1 1/2 to 2 hours, stirring often, until beans are tender.  Add additional water, if needed, to keep beans from scorching.  Towards the end of the cooking time, mash some of the beans against the side of the pot with the back of a spoon (this will help create a creamy consistency).   Adjust seasoning if necessary.

Crockpot: Rinse beans thoroughly to remove excess dirt; pick over for stones. Optional to saute sauage / onions, bell pepper, celery, and garlic before putting in crock pot. Add rinsed beans, pickle meat if using, seasoning and water. Cook in crock pot 8-10 hours on low. Mash some of the beans against the side of the pot with a spoon towards end of cooking to thicken.

Paneed Porkchops

Paneed Pork Chops
Servings:6+
Prep Time:10 minutes
Cook time:20 minutes

Ingredients:

1 pack thin pork chops
1 cup flour
1 teaspoon Salt, pepper, Tony Chachere’s
2 eggs
Splash of milk
1 to 2 cups of Italian bread crumbs.
Canola or olive oil – enough to fill the pan half the thickness of pork chop

Directions:

Beat pork chops with a mallet to tenderize (optional). Add selected oil to pan on medium high heat, not enough to cover pork chops. Put eggs and splash milk in bowl, whisk. Put flour on a plate. Put bread crumbs on a different plate and add seasoning, mix. Check if oil is hot enough by adding a single drop of water to pan, if it sizzles its ready. Dip pork chop in flour, then egg wash, then bread crumbs and add to pan with oil. ALWAYS place the meat in the pan away from you incase of splash/popping oil. Fry until brown (about 3-5 minutes on each side). Turn fire up higher when cold food is introduced to oil, and back down as needed. If the fire is not hot enough, food will be too oily and not crispy enough.