I strongly vouch for the first 3.
Cashew Chicken II
Diced chicken simmered with the Asian flavors of soy
sauce, bamboo shoots and water chestnuts and topped with
cashews, of course! This is a delicious and easy recipe,
perfect for families on the go, like mine. Prep Time: approx.
15 Minutes. Cook Time: approx. 15 Minutes. Ready in:
approx. 30 Minutes. Makes 6 servings.
Printed from Allrecipes
1/4 cup vegetable oil
2 cups diced chicken meat
1 teaspoon salt
1/2 teaspoon ground black pepper
3 cups chicken broth
2 tablespoons soy sauce
1 cup chopped celery 1 (8 ounce) can bamboo
shoots, drained and diced
1 (8 ounce) can water
chestnuts, drained and diced
1/3 cup cornstarch
1/2 cup cold water
1 cup cashews
1 Heat oil in a large skillet over medium high heat.
Saute chicken until it turns white, then season with salt
and pepper and add broth, soy sauce, celery, bamboo shoots
and water chestnuts. Cover skillet, reduce heat to low and
simmer for 5 minutes.
2 Beat cornstarch and water together in a small bowl,
then blend into skillet mixture and heat through until
thick and bubbly. Sprinkle with cashews and serve.
Nutrition at a glance
Servings Per Recipe: 6
Amount per serving
Total Fat 35g
Chicken Oriental Stir-Fry
6 cups (1.2kg) cooked rice
1 tsp (5mL) sesame oil
16 ounces (455g) boned and skinned chicken breasts, (2 halves), cut into 1/2-inch (1.5cm) cubes
1 Tbsp (7g) ginger root, grated
1 1/2 cups (225g) celery, chopped
1 1/2 cups (225g) red pepper, chopped
1 cup (180g) green onion, (3 onions), chopped
2 cups (70g) spinach leaves, chopped
1 cup (240mL) boiling water
1 tsp (6g) chicken bouillon granules
2 Tbsp (30mL) soy sauce, low sodium
2 Tbsp (30mL) rice vinegar
1 Tbsp (8g) cornstarch
Cook rice according to package directions.
Combine sauce ingredients in a small bowl (boiling water, chicken bouillon granules, soy sauce, rice vinegar and cornstarch). Set aside.
In a large nonstick skillet or wok, pour in sesame oil and heat. Add chicken cubes and grated ginger root, stir over high heat until chicken is opaque. Add celery and red pepper, cook 1 minute. Add green onions and spinach, followed by the sauce. Cook 1 or 2 minutes longer allowing sauce to bubble and thicken.
Serve over hot rice.
Tip: To save time and keep fresh ginger root fresh, chop in food processor and freeze in small container.
Total Fat: 4g
% Calories from fat: 6%
Chicken Cordon Bleu
4 boneless, skinless chicken breast halves
2 oz. thinly sliced smoked ham, divided into 4 portions
2 oz. thinly sliced reduced fat swiss cheese, divided into 4 portions
2 large egg whites
1/4 cup buttermilk
1 Tbsp. Dijon mustard
2/3 cup unseasoned dry bread crumbs
1/4 cup grated parmesan cheese
1/2 tsp. salt
1/2 tsp. black pepper
4 lemon wedges
Preheat oven to 400*F. Coat a baking rack with cooking spray, then place the rack on a baking sheet and set aside. Butterfly each piece of chicken by slicing into the breast horizontally so you can open it like a book. Lay one quarter of the ham and cheese on one side of each breast, leaving 1/2 inch at edge uncovered, then close each piece. In a medium bowl, combine egg whites, buttermilk and mustard and blend until creamy. In a shallow bowl, combine bread crumbs, parmesan cheese, salt and pepper. Gently dip each piece of chicken in the crumb mixture, then into the egg white mixture, then again in the crumb mixture. Set on baking rack. Bake 30 to 35 minutes or until crisp and lightly browned, and chicken is no longer pink inside. Serve with lemon wedges.
Spicy Thai Diced Chicken with Basil
1 pound boneless and skinless chicken breasts
1/2 cup chopped or sliced yellow onion
4 medium cloves garlic, peeled and minced
1 medium habanero chili, stemmed, seeded and minced
3/4 tsp. arrowroot or cornstarch, dissolved in 2 teaspoons water
3 Tbsp. Thai fish sauce
1 tsp. soy sauce
1/2 tsp. sugar
3/4 cup Thai sweet basil leaves
1 Tbsp. canola or vegetable oil
1 Tbsp. lemon juice
1 can (14½ ounces) vegetable or nonfat chicken broth, plus water to equal 3 cups
1 1/2 cups long-grain white rice
1/4 tsp. salt
1 Tbsp. lemon juice
Cut chicken into 1/2 inch pieces and set aside. In a small bowl, dissolve the arrowroot in the water. Stir in the fish sauce, soy sauce and sugar. Set aside. Chop the basil leaves coarsely and set aside; some of the tiny leaves can be left whole.
To prepare the rice: In a large saucepan, combine the broth-water combination, rice and salt. Bring to a boil, stirring well. Reduce the heat to low, cover and cook 20 minutes. With a fork, stir in 1 tablespoon lemon juice, recover and set aside.
While the rice is cooking, heat the tablespoon oil in a 9- to-10-inch nonstick skillet over medium heat. When hot, add the onion and stir 2 minutes. Add the garlic and chili; stir 2 minutes. Turn the heat to medium-high, add the chicken and stir 3 minutes. Stir in the fish sauce mixture and bring to a boil. Reduce the heat and simmer the chicken gently 5 minutes. Check for doneness. Stir in the basil and lemon juice.
Spoon the chicken over the rice and serve with lemon wedges.
Makes 6 servings.
2 boneless, skinless chicken breast halves
2 Tbsp. nonfat sour cream
1/2 teaspoon all-purpose flour
1 Tbsp. minced fresh ginger
1 Tbsp drained capers
2 tsp. margarine
1/4 cup orange-flavor liqueur
Pound chicken to 1/4 inch thickness
. In a small bowl, stir together sour cream and flour until smooth; add ginger and capers. Melt margarine in a skillet over medium-high heat. Add chicken and brown lightly on each side, 1 to 2 minutes total.
Lift chicken from pan and set aside. Add liqueur to pan; stir to loosen browned bits. Stir in sour cream mixture; add chicken and any juices. Simmer until chicken is no longer pink in center of thickest part (cut to test), 3 to 4 minutes; spoon sauce over chicken occasionally as it cooks.
An elegant dish from the state of Punjab, tandoori murgh is one of the most-popular chicken dishes. It can be made in a tandoor (clay oven), baked in an oven or grilled on a barbecue.
3 lb chicken pieces
1 small onion
1/2 cup tomato sauce
1/2 cup nonfat plain yogurt
1 tsp fresh ginger, chopped
2 garlic cloves
2 tsp coriander powder
1/2 tsp cayenne pepper (optional)
2 whole cloves
1 tsp cumin seeds
4 cardamom pods
1 tsp salt
1 tsp garam masala
1/4 tsp red food coloring
1. Remove the skin and all visible fat from the chicken pieces. (I often have the butcher skin the chicken.) Cut 2–3 slits, 1 inch long and 1/2 inch deep, in each piece of chicken. Place in a casserole dish and set aside.
2. Cut onion into 4–6 pieces. In a blender jar put onion, tomato sauce, yogurt, ginger, garlic cloves, coriander powder, cayenne pepper, cloves, cumin seeds, cardamom pods, salt, garam masala and red food coloring. Blend to a smooth paste.
3. Pour the tandoori paste on the chicken and turn pieces to thoroughly coat with spices. Cover with a lid or plastic wrap and marinate in the refrigerator 4–24 hours.
4. Preheat the oven to 400° F. Remove chicken pieces from the marinade, saving marinade. Arrange pieces in a broiler pan. Bake uncovered in the middle of the oven for 30 minutes. Turn pieces over and brush with remaining marinade. Bake for 10–15 minutes until chicken is tender.
5. Turn oven to broil. Turn pieces over once again and broil for 5 minutes to get a nice red color.
6. Transfer to a serving platter. Serve with lemon wedges or squeeze lemon juice over the chicken before eating, if desired.
Makes 6 Servings
Pad Thai with Chicken and Shrimp
7 ounces (200g) rice noodles, uncooked
1/4 cup (60mL) water
1/4 cup (60mL) soy sauce, low sodium
1/4 cup (60mL) fish sauce
2 Tbsp (20g) brown sugar
1/2 tsp (1g) red pepper flakes
2 tsp (10mL) sesame oil, divided
1 egg, lightly beaten
3 cloves garlic
6 ounces (170g) boneless skinless chicken breast, sliced into thin strips
6 ounces (170g) medium fresh shrimp, peeled and deveined
3 green onions, chopped
2 cups (115g) fresh bean sprouts
1/2 cup (20g) cilantro leaves, whole, chopped
2 Tbsp (20g) chopped peanuts
Prepare rice noodles according to the package. Drain and rinse under cold water; set aside in a bowl.
Combine water, soy sauce, fish sauce, brown sugar and red pepper flakes in a small bowl; set aside.
Heat one tsp oil in a mustard, and pan or wok over medium heat. Add beaten egg and stir fry. Remove scrambled egg from pan and add to noodles.
Add one tsp (5mL) oil to heated pan, stir in garlic, chicken and shrimp. Stir fry just until chicken turns opaque and loses its pink color.
Add green onions and cook an additional minute.
Add noodle-egg mixture and sauce, cook until thoroughly heated.
Remove from heat; toss with bean sprouts and cilantro.
Sprinkle with peanuts. Serve immediately.
Total Fat: 9g
% Calories from fat: 20%
• 12 oz. Sliced Chicken Breast
• 1 16 oz. can of coconut milk
• 12 oz. Water or Chicken Stock
• 2 tablespoons ground Peanuts
• 1 tablespoon sugar (optional)
• Fish Sauce to taste (or a dash of salt to taste)
• 4 - 5 Thai Basil Leafs
• 2 oz. Yellow Curry Paste
• 1/2 teaspoon ground Red Chili (add to taste only)!
Start heating a sauteed pan over medium heat. Open the can of coconut milk, being careful not to shake it. Scoop some of the cream off the top and heat with curry paste until you see the oil starting to separate from the coconut milk. Add the sugar, Chicken, water or stock, and the rest of the coconut milk and mix together. When the Chicken is almost finished, add the Fish Sauce, Peanuts, Basil, Red Chili and Bell Peppers. Let simmer for 10 minutes and serve.
Makes 2 servings
note: You may substitute with Coconut Milk Concentrate for the canned Coconut Milk and the Dry Chili with Fresh Chilies. The Dry Chili seems to add more of a roasted nutty flavor.
• 4 Chicken Breasts, boneless, skinless, 4 oz each
• 2 Tablespoons Honey
• 2 Tablespoons Low Sodium Soy Sauce
• Ground Ginger
• Garlic Powder
• Sesame Seeds
Wash Chicken Breasts and place in low Pyrex baking pan.
Mix homey and soy sauce in small cup. Brush 1/2 of sauce lightly on both sides of chicken breasts.
Sprinkle pinch of ground ginger, garlic powder and sesame seeds on chicken breasts.
Bake at 350 for 30 minutes. Turn breasts over and bake 10 more minutes.
Remove from oven and brush remaining sauce over chicken breasts. Let stand 10 minutes.
Cut breasts into slices.
Serves 4. 220 calories each
Serve each breast over a bed of 1/2-cup brown rice with 1/2 cup steamed broccoli for a total of 350 calories.
4 boneless, skinless chicken breasts - pounded to 1/4 inch thickness
1 tsp chili powder
1 tsp cumin powder
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika
1/2 tsp salt
1/2 tsp pepper
1/4 tsp cayenne pepper - or to taste if you like spicy/non spicy things!
1/4 cup melted butter
Mix all spices - dip chicken in butter then in mixed spices, or sprinkle spices on buttered chicken, and fry in butter or olive oil. Chicken should have a bronzed appearance. Sometimes this recipe seems too salty to me...i usually halve or cut out the salt altogether.