Chicken Stir Fried With Bosc Pears Recipes

BALSAMIC CHICKEN & PEARS

Steps:

• Sprinkle chicken breasts with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Add chicken; cook until a thermometer reads 165°, 8-10 minutes. Remove., Meanwhile, stir together next 5 ingredients until blended. Pour into skillet; add pears and dried cherries. Bring to a boil over medium-high heat; reduce heat and simmer, covered, until pears are tender, about 5 minutes. Return chicken to skillet; simmer, uncovered, until heated through, 3-5 minutes. If desired, sprinkle with additional minced rosemary.

CRISPY CHICKEN SALAD WITH SUGARED PECANS, PEARS AND BLUE CHEESE

Steps:

• Sprinkle chicken with salt and pepper. Place eggs in a medium bowl. Place panko in another bowl. Dip chicken first in eggs, then in panko.
• Heat oil in a large skillet over medium-high heat. When oil is hot, add chicken to pan and cook until browned on all sides, about 6 minutes total. Remove chicken with slotted spoon and drain on paper towels.
• In large bowl, toss greens, onion, pears, and cheese. Add just enough dressing to coat well. Arrange greens on 6 plates. Top with chicken tenders and Sugared Pecans. Drizzle with additional dressing and pass remainder.
• Add all ingredients, except oil, to a blender container. Blend until well combined. With the motor running, slowly add oil and blend until creamy. Transfer to a small bowl. Cover and store in the refrigerator if making ahead of time.
• Carefully melt sugar in a medium frying pan over medium-high heat. Stir in cayenne pepper, salt and pecans. Stir until nuts are well coated, then transfer to a plate lined with wax paper coated with cooking spray. When cool, break into pieces. Store in an airtight container if making ahead of time.

EASY CHICKEN STIR FRY

Steps:

• Start by chopping and slicing all the vegetables and the chicken.
• In a large wok, heat up the sesame seed oil and olive oil. Add the chicken and stir fry until the chicken is cooked through.
• In a small bowl, whisk the teriyaki sauce, soy sauce, chili sauce and salt and pepper.
• Add the carrots, celery, red pepper, broccoli, mushrooms, and baby corn to the wok. Pour the sauce over the veggies and chicken and toss well.
• Before turning off the heat, add the bean sprouts, green onions and sesame seeds.
• Serve over steamed rice.

FRIED PEARS

Steps:

• 1. Mix together sugar and cinnamon in a small bowl and set aside.
• 2. Heat butter and oil in a medium skillet over medium heat (the oil helps to keep the butter from burning). Prepare the pears while heating the butter (this way they don't have time to turn dark). Add pears and saute until just tender.
• 3. Sprinkle with the sugar cinnamon mixture (As little or as much as you like). Stir gently to coat all of the slices. Turn off the heat.
• 4. Add nuts, stir gently to mix. Serve with whipped cream or over vanilla ice cream.

CHICKEN WITH CARAMELIZED PEARS

Steps:

• Sprinkle chicken with salt and pepper. In a large skillet, brown chicken in butter; remove and keep warm. In the same skillet, saute onion until tender. Add pears and brown sugar; cook 3 minutes longer. Stir in vinaigrette and thyme., Return chicken to skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 4-6 minutes or until chicken juices run clear. Meanwhile, cook rice according to package directions. Serve with chicken.

THAI CHICKEN STIR FRIED WITH HOLY BASIL (GAI PAD GRAPROW)

Steps:

• Leave the fresh basil leaves whole; the flowers may also be used. The dried holy basil will soften when soaked in tap water for 10-15 minutes. Pull off and discard the hard stems. Drain.
• Heat a wok until the surface is smoking hot.
• Swirl in the oil to coat the wok surface.
• Wait a few seconds for the oil to heat, then stir in the garlic, followed a few seconds later with shallots.
• Stir another few seconds before adding the chicken.
• Stir-fry a minute or two, or until most of the chicken has started to change color on the outside and is no longer pink.
• Toss in the chillies, slivered kaffir lime leaves and reconstituted dried holy basil (if using).
• Sprinkle black soy sauce over the mixture and stir-fry another 15-20 seconds.
• Then add fresh basil leaves and fish sauce to taste. Stir and mix well.
• Stir-fry another half a minute, or until the basil is wilted and the chicken is cooked through.
• Sprinkle with white pepper.
• Stir and transfer to a serving dish, or spoon directly over individual plates of plain steamed rice.

BOSC PEARS POACHED IN RED WINE CARAMEL

Steps:

• Peel pears, leaving stems intact, and cut a thin slice from bottom of each if necessary to enable pears to stand upright when served. Set aside.
• Put sugar in a 3-quart heavy saucepan and melt over moderate heat until it begins to caramelize. Continue to cook, keeping a close eye and the sugar constantly circulating. Cook until the sugar is a deep golden caramel. Stir in the butter carefully, as the mixture may bubble up. Simmer and stir until caramel sauce has developed, about 5 minutes. Pour in wine and scrape in the seeds from the vanilla bean.
• Carefully arrange pears in the poaching liquid. They should be completely covered by the liquid, add water if they are not. Simmer pears, turning them occasionally, until tender, about 20 minutes.
• Test by inserting a knife into the fattest part of the pear, it should come out with no resistance. Finish off with lemon juice to wake up the flavor. Gently remove the pears to a serving dish, cut side down. Pour the wine syrup over the pears. Serve with gorgonzola and candied walnuts.

CHICKEN STIR-FRIED WITH BOSC PEARS

Steps:

• Combine the marinade ingredients in a large bowl.
• Add the chicken and allow to rest for at least 20 minutes.
• In another bowl, combine the sauce ingredients and reserve.
• Heat a wok over high heat for at least 45 seconds.
• Add 1 1/2 tablespoons of the peanut oil and coat the wok using a spatula. When a wisp of white smoke appears, add the ginger slices, stir and cook for 15 seconds.
• Add the asparagus and cook, stirring, for one minute.
• Add the celery and bell pepper and cook, stirring for another minute.
• Add the pear and cook, stirring, for 30 seconds.
• Remove the contents of the wok and reserve on a platter.
• Add the remaining 1 1/2 tablespoons of oil and coat the wok with it using a spatula.
• When a wisp of white smoke appears, add the shallots, stir, and cook for 20 seconds.
• Add the garlic and stir briefly.
• Add the chicken and marinade, spread in a thin layer, and cook for 45 seconds.
• Turn over and cook for one minute.
• Splash the wine over, and stir to mix.
• Add the reserved vegetable-fruit mixture and cook, stirring for two minutes.
• Make a well in the center of the mixture, stir the sauce mixture, pour in and stir to mix until the sauce thickens, about 1 1/2 minutes.
• Turn off the heat, add the macadamia nuts, mix well, transfer to a heated platter, and serve.

GINGER PEAR CHICKEN

Steps:

• Sprinkle chicken breasts with salt and pepper and dredge each in flour.
• In a heavy skillet , combine olive oil and butter over medium heat.
• When foamy, add chicken. Brown on both sides but do not cook through; cook about 5 minutes total. Set chicken aside.​
• Increase heat under the pan to medium-high. Add ginger root and onion to drippings remaining in skillet. Cook and stir until tender, about 4 to 5 minutes.
• Add chicken broth to the pan; bring to a boil .
• Return chicken to skillet along with pear slices; reduce heat to medium-low.
• Simmer for 6 to 10 minutes or until chicken is cooked through and sauce is slightly thickened. Serve over couscous or hot cooked rice.