SASSY CHICKEN & PEPPERS
This quick and healthy chicken and peppers recipe tastes like a naked taco and is bursting with fresh flavors. And it can all be prepared in the same pan for easy cleanup-it's a win-win! -Doris Heath, Franklin, North Carolina
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Sprinkle chicken with seasoning. In a small nonstick skillet, cook chicken in 2 teaspoons oil over medium heat until juices run clear, 4-5 minutes on each side. Remove and keep warm., Saute onion and peppers in remaining oil until crisp-tender; stir in salsa and lime juice. Spoon mixture over chicken.
Nutrition Facts : Calories 239 calories, Fat 12g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 377mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
POULTRY ESSENTIALS: SPICY ANYTHING CHICKEN SAUCE
This recipe is all about the sauce . Use it on any chicken... thighs, legs, breasts, bone-in or boneless, skin-on, or skinless, chopped up, or whole. It is the sauce that makes the big difference, and it is a really BIG difference. The reason I choose a recipe for cubed chicken is that I wanted to give you a something to use...
Provided by Andy Anderson !
Categories Other Sauces
Time 45m
Number Of Ingredients 19
Steps:
- 1. PREP/PREPARE
- 2. To make this recipe, you will need a skillet large enough to hold all the ingredients.
- 3. If you do not wish to fry the chicken in oil, here are two alternate choices: Follow the steps through breading and then: Bake in a 400f (205c) preheated oven for about 20 minutes. Or, bake in a 400f (205c) air fryer for 4 - 6 minutes. Oven Notes: If you place the chicken on a wire rack, you will not need to flip them halfway through the baking process. If you just have them laying on a piece of parchment paper, do a flip about 10 minutes into the baking process. Air Fryer Notes: It is not necessary to preheat, and you do not need to flip them.
- 4. Gather your ingredients (mise en place).
- 5. Cut up the chicken into bite size pieces.
- 6. Coat the chicken with a tablespoon of oil. Combine the flour with a bit of salt and pepper. Toss in the chicken and thoroughly coat.
- 7. Add about 1/2-inch (1.3cm) oil to a pan and set to medium heat. When the oil heats up, add the chicken.
- 8. Cook, turning occasionally, until the chicken gets golden brown, about 2 - 3 minutes per side.
- 9. You do not want to overcrowd the pan, so you may have to fry the chicken in batches.
- 10. Remove from the pan and drain on paper towels.
- 11. THE SAUCE
- 12. Whisk the tamari sauce, water, and honey together in a bowl, then whisk in the flour and ginger powder and reserve.
- 13. Pour the remainder of the oil in the pan into a small bowl and wipe out the pan. Return 2 teaspoons of the oil back into the pan and mix with the sesame oil. Discard the remainder of the oil.
- 14. I wanted a bit more heat, so I added some red pepper flakes.
- 15. Bring the pan up to medium heat, toss in the garlic, and stir for about 30 seconds.
- 16. Add the reserved sauce mixture, and bring up to a slow simmer, until it begins to thicken. Return the chicken to the pan, then gently toss until coated and warmed through, about 4 - 6 minutes.
- 17. PLATE/PRESENT
- 18. My favorite way to serve this is over steamed long-grained white rice; however, you choose your own "best" way. Enjoy.
- 19. Keep the faith, and keep cooking.
POULTRY ESSENTIALS: SPICY CHICKEN FRY
Got 30 minutes to spare, and a few common ingredients at hand? Well, I've got a brilliant recipe for spicy chicken that will make everyone happy. Towards the end of working on this recipe, I added a tablespoon of pomegranate syrup, and it really lit the sauce up. This recipe will feed 2 or 3 adults; however, it can easily be...
Provided by Andy Anderson !
Categories Chicken
Time 30m
Number Of Ingredients 23
Steps:
- 1. PREP/PREPARE
- 2. THE SAUCE
- 3. Gather your ingredients (mise en place).
- 4. Place all the ingredients for the sauce in a small pan over medium heat.
- 5. Bring up to a light simmer, allow to cook for 5 minutes, then cover and reserve.
- 6. Chef's Note: Lower the heat just enough to keep it warm, but there should be no movement in the pan.
- 7. Chef's Note: You could make this sauce a day or two in advance, and then warm it up when it's needed.
- 8. THE CHICKEN
- 9. Gather your Ingredients (mise en place).
- 10. Combine the cornstarch (or arrowroot powder), with the salt & pepper in a small bowl, and reserve.
- 11. Cut the chicken into small bite-sized pieces, and pat dry.
- 12. Toss the chicken with the coating.
- 13. Add the grapeseed oil to a large skillet over medium heat.
- 14. When the oil begins to shimmer, add the coated chicken.
- 15. Chef's Note: We don't want to crowd the chicken, so if you have a smaller pan, cook the chicken in two batches.
- 16. Gently cook the chicken, turning occasionally, until cooked, and the pieces begin to turn a golden brown, about 6 - 8 minutes.
- 17. PLATE/PRESENT
- 18. Add the chicken to a plate of rice, and then drizzle some of that yummy sauce over the top. Enjoy.
- 19. Keep the faith, and keep cooking.
POULTRY ESSENTIALS: SPICY BRINED CHICKEN WINGS
Bored last night... went into the walk-in and found all these vacuum-sealed bags of frozen chicken wings... YES. So, here is another variation on chicken wings. We will be doing some brining, boiling, and baking. Then tossing the wings into an awesome sauce. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Poultry Appetizers
Number Of Ingredients 11
Steps:
- PREP/PREPARE
- Gather your ingredients (mise en place).
- Add the stock to a bowl, dissolve the salt, and add the pepper flakes. Then, add the chicken wings.
- Cover and place in the fridge for 2 or 3 hours.
- Add the wings and brine to a saucepan.
- Bring up to a boil, and then continue to boil for 2 - 3 minutes.
- Remove from the brine, pat dry, place them on a parchment-lined baking sheet fitted with a wire rack, and let them dry out for about 30 minutes.
- While the wings are drying out, place a rack in the lower position, and preheat the oven to 400f (205c).
- Add the wings to the preheated oven, and bake until golden, 12 - 18 minutes.
- While the wings are baking, add the sauce ingredients to a saucepan.
- Bring to a simmer, and reduce by about half, or until thickened, 8 - 10 minutes.
- PLATE/PRESENT
- Toss in the sauce and serve while nice and hot. Enjoy.
- Keep the faith, and keep cooking.
POULTRY ESSENTIALS: SPICY GARLIC CHICKEN
This is an easy/peasy recipe to make, and if you have a chicken breast lurking about your fridge or freezer, you probably have everything else you need to make this yummy recipe. The peppers and hot sauce give it a bit of a spicy kick... but not too much. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson !
Categories Chicken
Time 30m
Number Of Ingredients 13
Steps:
- 1. PREP/PREPARE
- 2. If you have a skillet that is large enough to hold all the ingredients, you can cook it up a single pan.
- 3. Gather your ingredients (mise en place).
- 4. Cut the chicken into strips or cubes, and sprinkle with a bit of salt and pepper.
- 5. Add the butter to a skillet over medium heat.
- 6. When the butter has melted, toss in the chicken.
- 7. Turn once or twice until cooked, and starting to brown, about 4 - 5 minutes.
- 8. Remove the chicken and reserve.
- 9. Toss in the garlic and cook until fragrant, about 30 seconds.
- 10. Add the red pepper, paprika, and hot sauce, then cook for an additional 30 seconds.
- 11. Add the chicken stock and scrape the bottom of the pan with a wooden spoon to blend the fonds in with the sauce.
- 12. Bring up to a simmer. When the sauce begins to reduce, about 2 - 3 minutes, return the chicken to the pan, and toss to coat the chicken with the sauce.
- 13. Do a final tasting for proper seasoning.
- 14. PLATE/PRESENT
- 15. Serve up with a nice side, like mac & cheese, or maybe over some steamed rice. Enjoy.
- 16. Keep the faith, and keep cooking.
POULTRY ESSENTIALS: SPICY FRY SAUCE
I worked this out last evening. It is similar to another sauce I make; however, I wanted this one to be more versatile. This sauce is great in a stir fry, cut up chicken with veggies, on the stovetop in a braise, or brushed on as a glaze for baked chicken. FYI: My gardener decided to stay up and help but lost it and went to bed...
Provided by Andy Anderson !
Categories Other Sauces
Time 20m
Number Of Ingredients 15
Steps:
- 1. PREP/PREPARE
- 2. You will need a small saucepan to make this recipe.
- 3. Gather your ingredients (mise en place).
- 4. Add all the ingredients (except the lemon juice) to a saucepan over medium heat.
- 5. Allow to slowly come up to a simmer, and then continue at the simmer, while stirring for about 5 minutes.
- 6. Remove from the heat, stir in the lemon juice (if using), and allow to cool. Then store in a non-reactive jar with a lid, in the fridge until ready for use.
- 7. PLATE/PRESENT
- 8. Stir fries, braises, or baking. this poultry sauce is brilliant. Enjoy.
- 9. Keep the faith, and keep cooking.
POULTRY ESSENTIALS: SPICY, SASSY CHICKEN SAUCE
This is an excellent sauce for dipping or dunking chicken tenders in, or drizzling over thighs, legs, breasts; even, the whole dang chicken. You control the heat by adjusting the sriracha sauce and the red pepper flakes. I finished it up in the early morning hours, and sauced up some chicken tenders, and thighs... Ah, spicy...
Provided by Andy Anderson !
Categories Other Sauces
Time 30m
Number Of Ingredients 13
Steps:
- 1. PREP/PREPARE
- 2. You will need a medium saucepan to make this recipe, or a slow cooker.
- 3. Storage of homemade condiments and spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this sauce should keep 2 - 3 months. Assuming it lasts that long.
- 4. Gather your ingredients (mise en place).
- 5. COOKING ON THE STOVETOP
- 6. Add the ingredients to a saucepan over medium heat.
- 7. Stir until the mixture comes to a simmer, about 5 minutes.
- 8. Continue to simmer until it slightly reduces and begins to thicken, about an additional 8 - 10 minutes.
- 9. COOKING IN A SLOW COOKER/INSTANT POT (MY CHOICE)
- 10. Add all of the ingredients to your slow cooker/instant pot. Seal the lid and cook on low for 4 - 6 hours.
- 11. Whatever method chosen, properly store in the fridge until needed.
- 12. PLATE/PRESENT
- 13. Serve as a dipping sauce for things like chicken tenders or dunk the cooked tenders into the sauce and serve them sticky. Enjoy.
- 14. Keep the faith, and keep cooking.
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