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Chicken Chili Recipes Chili Recipes

Recipe: china lily happy family basket

Recipe: china lily happy family basket

China Lily Happy Family Basket

Great to serve for Chinese New Year!

A.
4 ounces each scallops, jumbo shrimp and chicken meat

B.
1 1/2 teaspoons cornstarch
2 tablespoons water
1 tablespoon oil

C.
4 tablespoons Kikoman soy sauce
1 tablespoon dark (or white) vinegar
2 teaspoons granulated sugar
1 teaspoon cornstarch
2 tablespoons water
2 teaspoons sesame oil
1 tablespoon chili paste

D.
1 tablespoon each minced garlic, ginger and green onion
2 ounces each red bell pepper, baby corn, water chestnuts,
snow peas, straw mushrooms, cooking oil

Step 1: Combine A. and B. together for about 15 minutes.

Step 2: Combine cup for sauce.

Step 3: Pour 2 tablespoons of cooking oil into a wok over high heat, stir fry all the vegetables for about 3 minutes or until crispy tender, remove from wok.

Step 4: Heat 1/4 cup of oil in wok add A and stir fry for about 2 minutes or until chicken is done; remove from wok.

Step 5: Put D. into wok and stir fry for 10 seconds. Put D into the wok together with vegetables and cooked chicken mixture. Stir fry for about 1 minute until the sauces are well combined with the ingredients.

Serve immediately with steamed rice.

Categories
Chicken Chili Recipes Chili Recipes

Recipe: Thai Chicken with Cashew Nuts and Dried Chiles

Recipe: Thai Chicken with Cashew Nuts and Dried Chiles

Thai Chicken with Cashew Nuts and Dried Chiles
3 or 4 boneless, skinless chicken breasts
1 tablespoon coriander paste
1 to 2 tablespoons vegetable oil
5 dried red chiles
1/2 cup roasted unsalted cashew nuts
1 medium onion, diced
1/2 cup chopped celery
1 tablespoon nampla (fish sauce)
2 tablespoons ground red chili sauce or fiery dipping sauce
Hot white rice (enough for four servings)
Green onions (for garnish)

Slice the chicken breasts into one inch strips, and rub each strip with a small amount of coriander paste. Let stand for about 20 minutes (chop the vegetables while waiting).

Heat oil in a wok or large skillet, over medium-high heat. Fry the chiles until they become crisp. Remove the chilies from the oil, and chop them as finely as possible ? wearing rubber gloves is advised. Add the chicken to the oil, and stir-fry for about 5 minutes, or until no pink color can be seen. Add the onion and celery and stir fry for another 2 to 3 minutes. Stir together the nampla and hot sauce, pour over the chicken, and stir fry for an additional 2 minutes. Arrange white rice on a serving platter, and serve chicken over the rice. Sprinkle the cashews and chopped chilies over the chicken, and garnish with green onions (chopped or curled). Serves 4.

Coriander Paste
1/2 cup finely chopped coriander root
1/2 cup finely chopped garlic
1/2 tablespoon white pepper
1 teaspoon salt

Grind all ingredients with a mortar until you have a smooth paste. Store in refrigerator, well covered.

A few tips
This dish is HOT!!! You may want to omit the chiles and allow each person to add them to their own taste.

Gloves are strongly advised when handling the dried chiles. No matter how many times or how vigorously you wash your hands, some of the oil will remain, and if you happen to touch your eyes, they will be red for hours.

Any ingredients that you cannot find in your regular grocery store (nampla, Thai hot sauce, dried red chiles) are readily available at any Oriental grocery.

Categories
Chicken Chili Recipes Chili Recipes

Recipe: p.f. chang’s china bistro singapore street noodles

Recipe: p.f. chang’s china bistro singapore street noodles

P.F. Chang’s China Bistro Singapore Street Noodles

Singapore Sauce
2 tablespoons white vinegar
1/4 cup curry powder
1 pinch turmeric (optional)
1/4 cup lite soy
1 cup vegetarian oyster sauce
1/4 cup Sriricha chili sauce
1/4 cup ketchup

2 gallons water
1 pound rice stick noodles
4 tablespoons canola oil
8 ounces medium-size shrimp
8 ounces chicken, julienned
1 tablespoon garlic, chopped
1 cup cabbage, julienned
1/2 cup carrots, julienned
2 medium tomatoes, diced
1 bunch scallions, green parts, cut 2 inches long
1/4 bunch cilantro, roughly chopped
1 teaspoon sesame oil
1/3 cup fried shallots
1 lime, quartered

Combine vinegar, curry powder and turmeric; mix until powders are well dissolved. Add soy sauce, oyster sauce, chili sauce and ketchup; mix well. Set aside.

Bring water to a rolling boil. Place rice sticks in boiling water for 2 minutes; drain, then immediately rinse under rapid running hot water for 1 minute and drain well. Toss noodles with 2 tablespoons canola oil; set aside.

In a hot wok stir-fry shrimp and chicken in 2 tablespoons canola oil until just done, about 2 minutes. Add garlic, cabbage, carrots and tomatoes; stir-fry for 1 minute. Add noodles; stir-fry 1 minute more. Add 1 cup vinegar mixture; stir-fry until ingredients are well incorporated, about 2 minutes. Add scallions, cilantro and sesame oil; toss briefly.

Garnish with fried shallots and a lime wedge.

Makes 4 servings.

Categories
Chicken Chili Recipes Chili Recipes

Recipe: california pizza kitchen jamaican jerk chicken pizza

Recipe: california pizza kitchen jamaican jerk chicken pizza

California Pizza Kitchen Jamaican Jerk Chicken Pizza

Recipe makes 3 (9-inch) pizzas

Jerk Chicken Pieces
1/2 pound boneless, skinless chicken breast
1 teaspoon olive oil
2 teaspoons jerk seasoning
1/2 teaspoon cayenne pepper

Caribbean Sauce
1/2 tablespoon cold water
1/2 teaspoon Wondra Flour
1/2 cup sweet chili sauce
3/4 teaspoon jerk seasoning

For the Pizza
8 ounces pizza dough
1/2 tablespoon Caribbean Sauce
1 cup mozzarella
1/4 cup roasted red and yellow peppers
1/4 cup sliced yellow onions
1/4 cup crispy bacon
13 to 15 pieces Jerk Chicken (3/4-inch)
Sprinkling of additional mozzarella
1 tablespoon chopped green scallions

To make Jerk Chicken:

Preheat grill to 450 degrees F.

In a clean mixing bowl, thoroughly mix the Jerk seasoning and Cayenne pepper and set aside.

Trim all fat from chicken breasts.

Line a cutting board with plastic wrap and place chicken breasts skin side up on the plastic wrapped cutting board.

Cover chicken breasts with an additional layer of plastic wrap.

Use a mallet to pound the thick side of the breast to 1/2-inch. The breasts should be 1/2-inch thick. DO NOT OVER-POUND.

Coat chicken breasts with olive oil in mixing bowl.

Place oil-coated chicken breasts on a sheet pan with skin side up.

Using your fingers, sprinkle half of the jerk seasoning and cayenne pepper mix over one side of the breasts.

Turn breast over and with your fingers sprinkle the remaining of jerk seasoning and cayenne pepper mix over the other side of all breasts.

Place the seasoned side of the breasts on a 450 degree F grill. Grill at a diagonal to the vertical grooves.

After 2 minutes rotate the breasts 45 degrees to produce diamond shaped grill marks. Continue grilling this same side for approximately 2 minutes longer (or until the outer edges begin to turn from pink to white and opaque).

Turn the breasts over and grill for approximately 2 minutes.

Rotate the breasts 45 degrees and grill for about 2 minutes more. The breasts must reach an internal temperature of 165 degrees F.

Transfer the chicken breasts to a sheet pan in one well-spaced layer. Refrigerate immediately and chill to 40 degrees F.

Cut breasts into 3/4-inch pieces.

To make Caribbean Sauce:

Add water to a mixing bowl.

Slowly sprinkle flour into water while whisking at the same time. Break up any clumps.

Add sweet chili sauce and jerk seasoning to flour mixture. Mix thoroughly.

Add sauce to a non-stick saute pan and cook over high flame for approximately 5 to 6 minutes. Stir continuously.

When sauce is thickened transfer to a container and store at room temperature.

To make the pizza:

Use a spoon to spread the Caribbean sauce to within an inch of the outer edge of a stretched pizza dough.

Distribute ingredients to within 1/2-inch of the outer edge of the pizza.

Distribute mozzarella over the Caribbean sauce.

Distribute roasted peppers over the mozzarella.

Distribute onions over peppers.

Distribute bacon over the onions.

Distribute Jerk Chicken over the bacon.

Sprinkle additional mozzarella over the entire pizza.

Garnish with scallions after cooking.

Categories
Chicken Chili Recipes Chili Recipes

Recipe: cheesecake factory santa fe chicken salad

Recipe: cheesecake factory santa fe chicken salad

Cheesecake Factory Santa Fe Chicken Salad

Serves 12.

6 chicken breasts halves
1/2 cup teriyaki marinade
16 cups romaine and leaf lettuce
1 cup cilantro
2 (15 ounce) cans black beans, rinsed
2 cans whole kernel corn, drained
3 cups grated jack cheese
3 cups toasted corn tortilla strips
3 cups diced seeded tomatoes

Marinate chicken 1 hour in teriyaki marinade. Broil and baste chicken approximately 15 minutes; cool, then cut into bite size pieces or shred. Tear greens; add cilantro and 1 cup each of beans and corn. Dress with Lime Dressing (see below).

Fill 12 plates with greens, top each with chicken, 1/4 cup cheese, tomatoes, 1/2 cup Bean Relish (see below) and 2 tablespoons corn. Drizzle with Peanut Dressing (see below).

Lime Dressing
1/2 teaspoon lime zest
2 tablespoons lime juice
1 tablespoon snipped cilantro
1/4 teaspoon salt
1 clove garlic, crushed
1/2 cup olive oil

Process until thick.

Black Bean Relish
Beans
1/2 cup each chopped red pepper, green pepper and red onion
3 tablespoons white wine vinegar
1 1/4 teaspoons oil
1/4 teaspoon salt

Peanut Butter Dressing
2 cloves garlic, crushed
1 tablespoon brown sugar
2 tablespoons soy sauce
2 teaspoons hot chili oil
1 1/2 tablespoons red wine vinegar
3 tablespoons chunky peanut butter
3 tablespoons sesame oil

Process until well blended.

At the Cheesecake Factory they also put some guacamole on the salad and some salsa. This recipe is for 12, so you will have to re-figure for the amount of servings you need.

Categories
Chicken Chili Recipes Chili Recipes

Recipe: hot and sweet shanghai chicken

Recipe: hot and sweet shanghai chicken

Hot and Sweet Shanghai Chicken

Cooking spray
1 pound boneless, skinless chicken breast or chicken breast tenders,
with tendons removed, cut into 1/2-inch pieces
1 egg white
1 teaspoon cornstarch
1/2 teaspoon salt
1 to 2 dried red chile peppers
1 cup bamboo shoots, sliced
1 cup carrot slices or julienne strips microwaved or
blanched for 1 minute
1/2 cup sliced water chestnuts
1 green or red bell pepper, sliced into thin strips
3/4 cup sugar peas, washed and trimmed

Sauce
2 tablespoons hoisin sauce*
2 teaspoons sugar
2 tablespoons sake* or dry sherry
1/2 tablespoon fresh ginger root, minced
1 teaspoon dark Oriental sesame oil

*These items can be found at your local Oriental market and are available in the specialty food sections of most larger supermarkets.

Combine chicken, egg white, cornstarch and salt together well and set aside; prepare vegetables and set aside.

Mix sauce ingredients together in a small bowl and set aside.

Spray wok or large stick-resistant skillet with cooking spray and preheat over medium-high for 2 minutes. Stir-fry chili peppers until pungent and brown; add chicken mixture and stir-fry several minutes.

Add vegetables to chicken, continuing to stir-fry another 60 seconds; add sauce and stir-fry all ingredients together for 2 more minutes.

Remove from heat and serve over rice or Sesame Noodles

Yield: 4 servings

Approximately 185 calories; 4.5 grams total fat; 0.6 gram saturated fat; 42 milligrams cholesterol; 13.5 grams carbohydrate; 2.8 grams dietary fiber; 24.5 grams protein; 388 milligrams sodium

Categories
Chicken Chili Recipes Chili Recipes

Recipe: Boboli Stir-Fry Pizza

Recipe: Boboli Stir-Fry Pizza

Boboli Stir-Fry Pizza
Chicken
1 whole chicken breast, cut into 2 1/4-inch strips and
marinated in a little zesty Italian salad dressing

Sauce
1/3 cup apricot preserves
1/4 cup chili sauce
2 tablespoons chicken broth
1 teaspoon lemon juice
1/2 teaspoon allspice
1/4 teaspoon instant minced onion

Topping
1 cup sliced fresh mushrooms
1 green bell pepper, cut into 1/4-inch strips
1 medium onion, halved top to bottom and cut into 1/4-inch strips
1 cup shredded Monterey jack cheese with jalapeno peppers
1 cup shredded mozzarella cheese

Combine all Sauce ingredients in a saucepan and bring to boil. Reduce heat and simmer 5 minutes. Spread sauce on crust.

Drain chicken and dry well with a white paper towel.

In large pan, cook and stir chicken for 3 minutes. Add vegetables and cook and stir until vegetables are crisp tender, 3 to 5 minutes. Spread all this evenly over the crust. Spread cheese over all.

Bake in pizza pan in preheated 425 degree F oven for 7 to 12 minutes until cheese is melted and bubbly.

Categories
Chicken Chili Recipes Chili Recipes

Recipe: rita moreno’s chicken fricassee

Recipe: rita moreno’s chicken fricassee

Rita Moreno’s Chicken Fricassee
2 tablespoons achiote lard*
4 ounces cured ham, finely chopped
2 tablespoons salt pork, finely chopped
1/2 green pepper, seeded, cut into quarters
2 ripe tomatoes, seeded
2 sweet chili peppers, seeded
12 green olives, pitted
1 teaspoon capers
1/4 cup seeded raisins
1 tablespoon vinegar
1/4 cup tomato sauce
1 teaspoon oregano, mashed
1 tablespoon salt
1 cleaned broiler-fryer chicken, cut into serving pieces
1 (16 ounce) can petit pois (peas) or
1 1/2 (10 1/2 ounce) packages frozen peas

* Made by putting 6 or 7 annatto seeds in pork fat or corn oil, heating over medium heat until fat turns deep orange. Discard seeds by draining fat through sieve.

Heat achiote lard in a deep kettle; add ham and salt pork. Cook over high heat 5 minutes, stirring often. Add remaining ingredients except chicken and peas. Stir and mix well. Add chicken, heat to boiling; reduce heat to moderate, cover and cook 40 minutes, or until chicken is tender. Uncover, add petit pois (drained) or frozen peas. Cook until peas are heated through or tender. Serve with hot cooked white rice.

Categories
Chicken Chili Recipes Chili Recipes

Recipe: chili’s grill & bar southwestern eggrolls

Recipe: chili’s grill & bar southwestern eggrolls

Chili’s Grill & Bar Southwestern Eggrolls
1 chicken breast fillet
1 tablespoon vegetable oil
2 tablespoons minced red bell pepper
2 tablespoons minced green onion
1/3 cup frozen corn
1/4 cup canned black beans, rinsed and drained
2 tablespoons frozen spinach, thawed and drained
2 tablespoons diced, canned jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
Dash cayenne pepper
3/4 cup shredded Monterey jack cheese
5 (7-inch) flour tortillas

Avocado-Ranch Dipping Sauce
1/4 cup smashed, fresh avocado (about half of an avocado)
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon buttermilk
1 1/2 teaspoons white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder
Dash dried dill weed
Dash garlic powder
Dash pepper

Garnish
2 tablespoons chopped tomato
1 tablespoon chopped onion

Preheat barbecue grill to high heat.

Rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done. Lightly salt and pepper each side of the chicken while it cooks. Set chicken aside until it cools down enough to handle.

Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat.

Add the red pepper and onion to the pan and saute for a couple minutes until tender.

Dice the cooked chicken into small cubes and add it to the pan. Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. Cook for another 4 minutes. Stir well so that the spinach separates and is incorporated into the mixture.

Remove the pan from the heat and add the cheese. Stir until the cheese is melted.

Wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot.

Spoon approximately one-fifth of the mixture into the center of a tortilla. Fold in the ends and then roll the tortilla over the mixture. Roll the tortilla very tight, then pierce with a wooden pick to hold together. Repeat with the remaining ingredients until you have five eggrolls. Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. Overnight is best.

While the eggrolls freeze, prepare the Avocado-Ranch Dipping Sauce by combining all of the ingredients in a small bowl.

Preheat 4-6 cups of oil to 375 degrees F.

Deep fry the eggrolls in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes.

Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce. Garnish the dipping sauce with the chopped tomato and onion.

Serves 3-4.

Categories
Chicken Chili Recipes Chili Recipes

Recipe: cafe annie southwestern grilled chicken with lime butter

Recipe: cafe annie southwestern grilled chicken with lime butter

Cafe Annie Southwestern Grilled Chicken with Lime Butter

Yield: 6 servings

1 tablespoon ground cinnamon
1 tablespoon chili powder
1 tablespoon brown sugar
1 teaspoon cocoa powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons olive oil
1 tablespoon balsamic vinegar
3 to 3 1/2 pounds bone-in chicken parts

Lime Butter
1/2 cup butter, melted
1 tablespoon fresh lime juice
1 serrano chile, minced
2 tablespoons finely minced white onion
1/4 cup finely chopped fresh cilantro
Pinch of ground black pepper

In a small bowl, combine first 8 ingredients. With a spoon or a basting brush, spread the seasoning paste over the chicken.

Grill the chicken using medium heat for a gas grill or indirect heat for a charcoal grill. Close the lid and grill until chicken reaches 180 degrees F in the thighs and 170 degrees F in the breast, about 30 minutes.

In a small bowl, combine all lime butter ingredients. Drizzle over chicken just before serving or serve separately for dipping.

Nutrition information per serving: Calories 643; Fat 45 g; Carbohydrates 4 g; Cholesterol 217 mg; Sodium 531 mg; Protein 55 g